The Best Vanilla Buttercream Frosting – There are many reasons why this vanilla buttercream frosting is the best – it’s light and creamy, full of flavour, it pipes beautifully and is ready in minutes. Homemade buttercream from scratch is definitely the way to go and with this easy recipe you’ll learn how to make the perfect addition for your cakes, cupcakes and cookies.
This is hands down the best Vanilla Buttecream Frosting!
I originally came across this recipe back in 2013 when I won my very first cake decorating competition. It wasn’t anything fancy, just a competition held at a local school. I was shocked when I won first prize and was thrilled to be presented with a trophy and a bakers prize pack. Included was baking items and a copy of The Australian Women’s Weekly Decorating Cakes book. It was signed by The Test Kitchen Team. The book showcased beautifully decorated cakes and the recipe that I make time and time again is the Buttercream recipe on page 218. I’ve tweaked it slightly and it’s consistently delicious.
Vanilla Buttercream Frosting
A quick and easy vanilla buttercream perfect for cupcakes or cakes.
- 125 grams Unsalted Butter room temperature
- 240 grams Icing Sugar (confectioners sugar) sifted
- 1-2 tsp Vanilla Extract
- 1-2 Tbs Hot water
Place the butter and vanilla extract in a bowl. Mix with an electric mixer for a few minutes until the butter is pale.
Add in half the sifted icing sugar and 1 Tbs of the hot water. Mix until combined.
Scrape down the sides of the bowl.
Add in the remaining sifted icing sugar and mix until the buttercream is smooth and creamy.
If the buttercream is a little stiff and needs smoothing out a little, add the extra tablespoon of hot water.
From here you can colour the buttercream with gel food colours. Use a skewer or toothpick to add a small amount of colouring and then mix it in with a wooden spoon.
The hot water is added in place of milk and this creates a smooth, silky texture.
This recipe is enough to frost 12 cupcakes, 24 mini cupcakes or cover a deep 20m (8") cake.
Store unused buttercream in a sealed container in the fridge for approx. 1 week. Allow to come to room temperature before mixing again.
Follow the recipe above and you’ll have yourself a delicious buttercream frosting that you’ll make time and time again.
If you’re looking for a tasty chocolate mud cake recipe perfect for celebration cakes or to use under fondant, check out my dark chocolate mud cake post.
Do you have a favourite buttercream that you make on a regular basis? I’d love to know which is your got-to flavour in the comments below.
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