Best Vanilla Buttercream Frosting – Quick and Easy
The Only Buttercream Recipe You’ll Ever Need! Smooth, Creamy, and Delicious
When it comes to cake decorating, there’s nothing quite like a smooth, creamy, and versatile vanilla buttercream that holds its shape and tastes incredible. Whether you’re baking for a simple family gathering or tackling a multi-tiered masterpiece, this recipe is truly the only buttercream recipe you’ll ever need. Designed for both large and small batches, it’s adaptable, delicious, and perfect for creating that bakery-quality finish you crave.
In this detailed guide, I’ll walk you through each step of making this mock swiss meringue buttercream, share tips for achieving the perfect consistency, and answer common questions to help you become a buttercream pro. Let’s dive in!
Exploring Different Types of Buttercream
Buttercream is a beloved frosting staple in the baking world, but did you know there are several different types? Each type has a unique flavor, texture, and stability, making it essential to know which one best suits your needs. Here’s a rundown of the most popular types of buttercream and what makes each one special.
There are five main types of buttercream, each with unique characteristics:
- American Buttercream – Sweet, easy to make, and ideal for beginners.
- Swiss Meringue Buttercream (SMBC) – Smooth, mildly sweet, made by heating egg whites and sugar, then whipping with butter.
- Italian Meringue Buttercream (IMBC) – Very stable and smooth, made by adding hot sugar syrup to whipped egg whites before adding butter.
- French Buttercream – Rich and custard-like, made with egg yolks and sugar syrup, creating a softer texture.
- German Buttercream – Creamy and custardy, made by combining pastry cream with butter, offering a less-sweet, custard flavor.
Each of these buttercreams varies in texture, stability, and sweetness, making them suited to different types of cakes and climates.
Need a Vegan Buttercream? Check out our new post, The Best Vegan Buttercream Recipe.
What Makes the Perfect Buttercream for Me?
For someone like me who makes cakes frequently, the perfect buttercream has to hit a few key points: it needs to be easy to make, quick to prepare, and delicious. I simply don’t have hours to wait around for a frosting to come together every time! It also has to be smooth and stable enough for professional-looking cakes that hold up well.
That’s why today, I’m making Mock Swiss Meringue Buttercream. This recipe captures the best qualities of traditional Swiss Meringue Buttercream, its silky texture, light sweetness, and smooth finish, but skips the need to heat the egg whites. Instead, we’ll get a similar result in less time and with fewer steps, making it ideal for a busy baking schedule.
Benefits of Mock Swiss Meringue Buttercream
- Time-Saving: Skip the extra step of cooking egg whites, saving precious time without sacrificing quality.
- Silky Texture: Just like Swiss Meringue Buttercream, it’s smooth and easy to spread, with no graininess.
- Great Stability: Holds its shape well, even for layered and tiered cakes.
- Balanced Sweetness: Less sugary than American buttercream, offering a more refined taste that doesn’t overwhelm the cake.
This buttercream is my go-to when I want the sophistication of Swiss Meringue but need the convenience of a simpler process. It’s the perfect balance of taste, texture, and ease—ideal for both everyday cakes and special occasions!
Ingredient Breakdown for the Perfect Buttercream
Creating the perfect buttercream requires just a few key ingredients, each playing an important role in the texture, taste, and stability of the frosting. Here’s a breakdown of what we’re using and why.
- Butter – the rich, creamy base of this buttercream, and using it at room temperature is essential for a smooth consistency. If you’re like me and a bit impatient, you can soften the butter in the microwave for just a few seconds; just be careful not to melt it! This may be a bit controversial, but I always use salted butter in my baking. It adds a subtle depth to the flavor that I love. However, unsalted butter works just as well; just adjust the salt quantity to your taste if needed.
- Powdered Sugar – Powdered sugar provides both sweetness and stability, and you can adjust the amount to suit your taste. If you prefer a sweeter buttercream, add more powdered sugar and reduce it for a less-sweet result. I highly recommend using 10x powdered sugar, which refers to the finest grind. Using 10x ensures your buttercream has the smoothest, grain-free texture possible.
- Pasteurized Egg Whites – Egg whites add a light, stable texture to the frosting without cooking, saving time while achieving a smooth, Swiss Meringue-like consistency. You can find pasteurized egg whites in cartons at most grocery stores, making them convenient and safe to use straight from the package.
- Salt – Salt balances sweetness and brings out flavors, even in small amounts.
- Vanilla Bean Paste or Extract – Vanilla adds depth and warmth, enhancing the buttercream’s overall flavor. The higher the quality of your vanilla, the more delicious your buttercream will be! I personally love using vanilla bean paste; it gives the frosting a rich, ice-cream-like flavor. Keep in mind, though, that vanilla bean paste will leave small flecks of vanilla bean in your frosting, which can be beautiful but may not suit every design. If you prefer a pure, smooth look, vanilla extract is a great alternative.
- Purple/Violet Food Coloring – A tiny drop of purple food coloring helps neutralize the butter’s yellow tint, resulting in a bright white frosting. But remember, use only one drop! Too much, and your buttercream may turn an unwanted shade of purple or gray.
You can also make vanilla bean paste from scratch! It’s super cost-effective and has just a few ingredients. Check out our Vanilla Bean Paste Recipe post.
Buttercream Video Tutorial
Step-by-Step Instructions with Photo Guide
Follow these steps to make the perfect buttercream, and use the photo guide for reference along the way!
Step 1: Combine Powdered Sugar, Egg Whites, Salt, and Vanilla
- In a large mixing bowl (or stand mixer), add the powdered sugar, pasteurized egg whites, salt, and vanilla.
- Begin mixing on low speed to incorporate the ingredients without causing powdered sugar to fly out, then gradually increase to medium-high speed.
- Tip: Mix for about 5 minutes until everything is fully combined, smooth, and fluffy.
Step 2: Gradually Add Softened Butter
- With the mixer still running, add the room-temperature butter in a few chunks at a time.
- Make sure each addition is fully incorporated before adding more, which helps create a smooth texture.
- Once all the butter is added, the mixture should look fluffy and creamy.
Step 3: Add a Tiny Drop of Purple/Violet Food Coloring
- Add just one small drop of purple or violet food coloring to counteract any yellow tones from the butter. This will give you a brighter white frosting.
- Note: Only add a single drop! Too much can turn your frosting gray or purple. And don’t worry, the frosting may start turning an off color, but keep mixing.
Step 4: Beat the Buttercream on High Speed
- Increase the mixer speed to high and run for 10 minutes. This step aerates the frosting, creating a light, fluffy texture.
- Tip: Check halfway through to ensure the buttercream is coming together nicely; it should look whipped and smooth.
Step 5: Reduce Speed and Mix on Low
- Finally, turn the mixer down to low speed and mix for an additional 10 minutes. This step helps remove any air bubbles, making the buttercream silky and smooth.
- Afterward, your buttercream should be perfectly smooth, stable, and ready for decorating.
Tips for the Perfect Buttercream
- Adjust Consistency: Depending on how you plan to use your buttercream, you might not need to mix on low for the full 10 minutes. Mixing on low helps eliminate air bubbles, making it perfect for creating a smooth buttercream finish on cakes. However, this extra mixing can soften the buttercream, which isn’t ideal for piping. So, if you’re planning to pipe intricate designs or need the frosting to hold strong shapes, skip the low-speed mixing and stick to high-speed mixing. This keeps the buttercream firm, maintaining the strength and structure needed for piping.
- Storage Tips: Store any leftover buttercream in an airtight container in the refrigerator for up to two weeks. To use, let it sit at room temperature until softened, then rewhip on low to medium speed until smooth.
- Color Variations: For custom colors, start with a tiny drop of gel food coloring and gradually add more until you reach the desired shade. Gel coloring is more concentrated than liquid, giving you vibrant colors without thinning the frosting. My favorite food coloring to use is Americolor.
Common Vanilla Buttercream Questions
Absolutely! This buttercream is firm enough to hold its shape under the weight of fondant, making it an excellent choice for tiered cakes. Just be sure to chill the cake thoroughly before applying the fondant to prevent shifting or bulging. Try our Homemade Marshmallow Fondant Recipe, it’s so easy and delicious!
Adding a small drop of purple or violet food coloring balances the butter’s natural yellow tint, giving you whiter buttercream. It’s an old baker’s trick that works wonders!
The egg whites provide structure, stability, and a light, airy texture to this buttercream. If you prefer not to use pasteurized egg whites, I’d recommend switching to an American Buttercream or our Whipped Vanilla Frosting instead, as it doesn’t require egg whites
It’s best not to use regular, unpasteurized eggs in this buttercream recipe, as they won’t be cooked and could pose a risk of foodborne illness. Pasteurized egg whites are heat-treated to eliminate bacteria, making them safe to use in recipes that don’t require cooking.
Absolutely! That’s the beauty of this buttercream. You can easily customize the sweetness by adding more or less powdered sugar to suit your taste. Just remember: if you reduce the sugar, you also reduce the salt, since it’s added to balance the overall sweetness. This way, you achieve the perfect flavor harmony without overpowering the frosting.
While this buttercream is stable at room temperature, it’s best to keep it out for no more than 2 days. For longer storage, refrigerate it, and bring it to room temperature before whipping for the best consistency.
I suggest following our Best Vegan Vanilla Buttercream recipe instead! It is super easy to make and tastes just like vanilla ice cream, but is completely egg- and dairy-free.
If your buttercream tastes too buttery, simply add more powdered sugar and flavoring to balance it out. This recipe is a version of Swiss meringue–style buttercream, so it’s meant to be richer and less sweet than traditional American buttercream. The beauty of this recipe is how easy it is to customize. Add powdered sugar a little at a time until it reaches your preferred sweetness, then adjust the vanilla to taste. I highly recommend using vanilla bean paste; it adds depth and gives the buttercream that classic vanilla ice cream flavor. Make it yours, taste as you go, and don’t be afraid to tweak it. That’s what great baking is all about.
Flavoring Buttercream Frosting
One of the best things about buttercream is its versatility; you can easily add different flavors to complement your cake. Here’s a quick guide on some popular flavor options and tips for incorporating them seamlessly:
1. Chocolate Buttercream
- Rich and Decadent: For a chocolate twist, add ½ to 1 cup of sifted cocoa powder or 4-6 oz of melted, cooled chocolate to your buttercream.
- Tip: Start with a smaller amount and add more until you reach the desired richness, or simply follow our Decadent Chocolate Buttercream Recipe.
2. Fruit-flavored buttercream
- Bright and Fresh: Pureed fruits like strawberries, raspberries, or mango add a fresh burst of flavor. Use about ¼ to ½ cup of thick fruit puree or jam.
- Tip: Strain the puree to remove seeds for a smoother texture, and reduce the added sugar if the fruit is very sweet.
3. Citrus Buttercream
- Zesty and Refreshing: Citrus flavors like lemon, lime, or orange are perfect for a fresh, tangy buttercream. Add 1-2 tablespoons of citrus zest or 1-2 teaspoons of citrus extract.
- Tip: A little zest goes a long way! If you want a stronger citrus flavor, add a few drops of juice, but not too much, as it can alter the texture.
4. Coffee Buttercream
- Bold and Robust: Dissolve 1-2 teaspoons of instant espresso powder in a tablespoon of hot water, then add to your buttercream for a deep coffee flavor.
- Tip: For a mocha twist, add a bit of cocoa powder along with the coffee.
5. Caramel Buttercream
- Sweet and Indulgent: Swirl in ¼ to ½ cup of caramel sauce for a buttery, caramel flavor that pairs wonderfully with chocolate or vanilla cakes.
- Tip: Use thick, cooled caramel sauce to prevent the buttercream from becoming too soft.
8. Nut Butters
- Nutty and Rich: Add 2-3 tablespoons of smooth peanut butter, almond butter, or hazelnut spread for a nutty flavor.
- Tip: Nut butters can be heavy, so mix them in well to keep the buttercream light and spreadable.
9. Cream Cheese Buttercream
- Rich and Tangy: Enhance your buttercream by adding softened whipped cream cheese to create a super-stable cream cheese frosting. Start with 8 oz and adjust to your taste for the perfect balance of richness and tanginess.
- Tip: For the best results, use full-fat block cream cheese and whip it separately before incorporating it into the buttercream. This ensures a smooth, lump-free texture that’s perfect for decorating.
Buttercream is a blank canvas, so feel free to experiment with flavors and create something uniquely yours!
Ready to Decorate?
Once your buttercream is smooth, fluffy, and perfectly flavored, you’re all set to start decorating! Buttercream is incredibly versatile, whether you’re aiming for a sleek, smooth finish or intricate piping details. Here are a few tips to get you started, but if you’re new to frosting or looking to refine your technique, be sure to check out my blog post on How to Frost a Cake for a step-by-step guide. And if you’re looking for something a little bit more advanced, check out our Viral Heart Cake Tutorial.
1. Crumb Coat First
- Start with a thin layer of buttercream, known as a crumb coat, to lock in any crumbs and create a solid base for your final layer. Chill the cake for 15-20 minutes to set the crumb coat.
2. Smooth or Texture?
- For a smooth finish, apply a generous layer of buttercream and use an offset spatula or bench scraper to smooth the sides and top, wiping off excess as you go.
- For a textured look, try using the back of a spoon or a small offset spatula to create swoops or ridges—this adds character and dimension without needing perfect smoothness.
3. Piping Tips
- Buttercream is ideal for piping borders, rosettes, or other decorative designs. Use piping bags fitted with different tips to add flair to the edges or the top of the cake. Remember, if you want strong, defined piping, skip the final low-speed mixing to keep the buttercream firm.
4. Finishing Touches
- Add any final decorations, like sprinkles, edible flowers, or chocolate shavings, to give your cake a professional touch. These small details can make your cake look bakery-ready!
Mastering buttercream techniques takes practice, but with each cake, you’ll build confidence and skill. For a complete guide, visit my How to Frost a Cake blog post to get all the tips, tricks, and insider secrets that make the process a breeze. Let’s get decorating!
Try Our Moist and Fluffy Cake Recipes!
Get to Baking!
Vanilla buttercream may be simple, but when it’s done right, it’s absolutely unbeatable. This is the frosting I come back to again and again because it’s smooth, fluffy, pipes beautifully, and actually tastes like real vanilla, not just sugar. Whether you’re frosting a classic layer cake, cupcakes for a party, or just sneaking spoonfuls straight from the bowl (no judgment here), this buttercream is one you’ll use for years to come.
If you try this recipe, I’d love to hear what you think. Leave a comment below, tag me on Instagram @everythingjustbaked, or share how you used it in your own baking.
Happy baking, and don’t forget, a great cake always deserves great buttercream.
Ingredients
- 4 lbs salted butter at room temperature (unsalted works too)
- 3 lbs powdered sugar adjust to taste
- 1 1/4 cup pasteurized egg whites
- 1 – 1 1/2 tsp salt adust to taste
- 3 tbsp vanilla bean paste or extract
- 1 drop purple/violet food coloring
- 2 lbs salted butter at room temperature (unsalted works too)
- 1.5 lbs powdered sugar adjust to taste
- 2/3 cup pasteurized egg whites
- 1/4 – 3/4 tsp salt adjust to taste
- 1 1/2 tbsp vanilla bean paste or extract
- 1 small drop purple/violet food coloring
Instructions
- Mix Base Ingredients: In a large mixing bowl or stand mixer with the paddle attachment, combine the powdered sugar, pasteurized egg whites, salt, and vanilla. Start mixing on low speed to incorporate the ingredients without creating a powdered sugar cloud, then increase to medium-high speed. Beat for about 5 minutes, or until the mixture is smooth and slightly fluffy.
- Add Butter Gradually: With the mixer still running, slowly add the softened butter, a few pieces at a time. Allow each addition to fully incorporate before adding more. Continue until all the butter is added, and the buttercream is creamy and smooth.
- Add Food Coloring: Add a single drop of purple/violet food coloring to neutralize any yellow tones from the butter. Be cautious to only use a small amount; too much can cause the buttercream to appear gray or purple.
- Whip on High Speed: Increase the mixer speed to high and whip for 10 minutes. This step gives the buttercream a light, fluffy texture. The mixture should look airy and smooth by the end. Taste the buttercream and adjust based on preference. Add more sugar, salt, or vanilla extract if desired.
- Smooth on Low Speed (Optional): For a super-smooth finish ideal for frosting, reduce the speed to low and mix for an additional 10 minutes. This will remove any air bubbles, creating a smooth buttercream. If you plan to pipe decorations, you may skip this step to keep the buttercream firmer.
Video
Notes
- Yield Guide: The large batch is perfect for a multi-tiered cake or approximately 36 cupcakes, while the smaller batch suits a single-layer cake or about 18 cupcakes. Adjust according to your project’s size!For best results, use a 5-quart mixer for the smaller batch and a 6-quart mixer for the large batch. This ensures enough room for even mixing without spillage.
- Room Temperature Butter: Make sure the butter is fully softened at room temperature for the smoothest consistency. If you’re in a rush, microwave in 5-10 second bursts, but don’t let it melt.
- Food Coloring: Only use a tiny drop of purple food coloring to neutralize yellow tones. Too much can give your frosting an unwanted gray or purple tint.
- Salt: Adjust the salt measurement to your preference. Start with the stated number and increase based on taste. The salt cuts the sweetness in the buttercream so it’s a key ingredient.
Amazing
So glad you enjoyed!!!!
Hey! Could you please specify how much frosting this recipie makes? I’m trying to make a 9 inch cake for a event like a 1kg cake..
I would recommend the small batch!
Why do the measurements say 11/2? I assume you meant 1/2?
im assuming you mean for the salt? Its 1 tsp to 1 1/2 tsp of salt, adjust to your preference.
This was so easy and so good! Thank you!! I LOVE Swiss meringue but I always avoided making it because I didn’t want to deal with cooking the egg whites. This recipe has changed my life!!
I added ground freeze-dried strawberries for a perfect strawberry Swiss meringue buttercream!
This recipe gave me the confidence to go on trying to make cakes. This is the most delicious buttercream i have ever had. Thank you sooooo very much for sharing.
This frosting is absolutely amazing so fluffy, smooth and Yummy, one question? Can it be frozen? It made so much.I used a quarter probably of the small batch
Absolutely! Just store in an airtight container and freeze for months! Just defrost and rewhip when ready to use. I always like making more than enough because the last thing i want to make is buttercream lol.
Can i freeze in a cambro container?
Totally! Just plastic wrap it well!
I absolutely LOVE this recipe. I was altering the ABC buttercream in ways to make it less sweet! I was tired of doing that magic. Now THIS right here is my new magic. Move over IMBC!!! Everyone lives it! I do the small batch and I use two sticks of salted butter and the rest unsalted. I have not gotten a bad review yet! They love this over the IMBC!!! Thank you for saving me time!!!
I just cannot imagine it getting any better than this. I have been STRUGGLING to get the right buttercream and now I could cry. THANK YOU!!!!!
Thank you for sharing this recipe
FIRE
Best
Can you add flavour to this recipe?
This recipe is perfect!! It is super tasty and light, yet stable. I’m not a fan of traditional buttercream as it’s too sweet. But this was the perfect sweetness!! And the vanilla bean paste had it tasting just like ✨high-quality✨ice cream!! Make the recipe. You won’t find a better one out there 🙌🏾
Absolutely love this recipe. How can I make this recipe into a salted caramel flavor?
I Love this buttercream it’s amazing it my go to now thank you your amazing 💕
Loved it🤩🤩
10/10
I made this buttercream for cupcakes for my son’s wedding and had rave reviews. Will now be my go to buttercream from now on. So light n airy and so easy to make. Thank you so much!!!!
Yayy! This makes me so happy thank you for sharing! Congrats to your son!
I have been trying to make great buttercream icing for the last 10 years. This is absolutely the best recipe I’ve come across. Thank you so much for sharing it.
Wow thank you so much! So glad you loved it!
This recipe is amazing. Thank you so much for your help. I tried my first stack cake and it was amazing bc of his help!! Awesome!!!
It was amazing. First time trying both cake and icing recipes. Awesome. Thanks for your help!!!!
Awesome!!
you’re definitely inspiring me to be a better lazy baker lol. I’m a newbie to the baking game and you and one other lady have been helping learn all these new things i have never heard of before, teaching me new techniques to be the best baker i can be at the point im at now. im growing and learning so much, thanks to you, so thank you for all that you do!!
Great recipe taste like ice cream
Yay! So happy to hear that! Thank you!
I made this icing and it was the best can I add chocolate and if so how much
yay! So glad you loved it! Absolutely can make it chocolate. You can add either cocoa powder or melted chocolate. The amount honestly varies based on your preferred preferences. However you can follow my recipe here if youd like. https://everythingjustbaked.com/easy-chocolate-buttercream-recipe/
I’ve been baking for many years and I have never made a buttercream that taste so good and is so easy to work with. I made a cake for my granddaughter’s birthday and everyone raved about the cake and the frosting. I used the funfetti recipe for cake. This buttercream is now my go to.
Thank you so much❤️
Beautiful!!! Does this crust,say for sugar cookie decorating? Thanks!!
It doesnt crust, it does get solid when cold though.
would it be possible to replace the butter with something like smart balance to make it dairy free?
I would suggest using the sticks of vegan butter instead of the tub. The taste will be different though, since its not real butter.
I absolutely love this frosting! I have a request for an Oreo cookie filling, can I just crush some into some of the buttercream?
Absolultey! Thats exactly how I make my cookies and cream filling!!! Add as much as oreos as you like depending on taste preferences.
This was easy to make and turned out on my first attempt! Will this hold up in the heat for an hour or so?
As long as its not in direct sunlight, yes, it should! Its all i use 🙂
How is this buttercreme for humid and hot weather
I live in Florida,
It works well but if you keep it in the heat it will eventually melt. Theres not too much you can do for extreme hot weather, after all it is butter.
Questions, I’m making a 2 tiered cake, 8in and 6in with fudge filling and wabt to pipe some roses also. Would I make the small batch beat for 10 min, taje out what I think I need to make the roses then continue to whip the rest for the 2nd to min? Thank you!!!
Yes that is perfect!
I hate to say this because I love your videos and your vanilla cake is INCREDIBLE, literally the best cake recipe ever, but this frosting recipe did not work for me. I am not new to baking or buttercream, and I followed the recipe to the letter, but somehow it turned out tasting more like butter than buttercream? The texture was amazing but the taste just wasn’t there. I want to love it b/c the texture is so much easier to get a smooth edge with than American buttercream. I’m not sure what I did wrong, but I probably did something. For now I’m using good ol’ American buttercream with your vanilla cake and everyone is happy. Thanks for your awesome videos.
I noticed a butter flavor too and added more salt, I started with the smallest amount in the recipe, then gradually added a small amount until I had the taste I wanted. I also added almond and vanilla flavoring. It came out so delicious.
OMG. BEST BUTTERCREAM RECIPE EVER. It’s superduper quick I was able to do it with a hand mixture which was the best part since I don’t have a stand mixture. It was not to sweet which I like alot overall 10/10!!!!
This buttercream is so good. 10 out of 10.
Drooling over this buttercream!
Justin, can I use beaters instead of a kitchen aid?
Sure thing!! It just might take more time.
Thank you for sharing your tips and recipes. The consistency was perfect. The only thing is that it tasted like sweetened butter more than anything. I used salted butter and followed the recipe exactly. What do you need to do to fix your icing when it stays the flavor of the butter?
Add more sugar/flavoring! Whats great about this recipe its super easy to adjust to your preference. I also highly suggest using vanilla bean paste, it really boost the vanilla flavor to be ice cream like.
Question: if we are going to make a batch to frost and pipe the cake, should we pop the stuff we want to pipe in the fridge? Since we can’t unmix the buttercream? Also, a lot of recipes call for whipping the buttercream after frosting first, why do you do it backwards? Just a curious new baker!
You can definitely pop it back in the fridge or you can mix for less time! We whip the buttercream to make it super fluffy. Then we mix on low to remove the air bubbles. Hope this clarifies.
Everytime I make cakes for birthdays now I use this and always get praise. I just have such a hard time with coloring. Even doing the blooming method and letting it rest I still can’t get bright vibrant colors. How do you go about this? Do I frost most the cake in this and then do an outer layer of ABC or is there a secret. I also tried color mill since oil will mix better with the butter but still not vibrant. I have a Barbie birthday coming up so I need HOT pink.
Use an immersion blender!!!! I use americolor food coloring add it in and then blend!
I have a question can is this recipe stable for the heat I live in Texas
Am I able to sub some butter for high ratio fat or it this recipe stable enough already
Hi! I don’t live in Texas so I can’t say for sure. Im in New Jersey and its all I use. Many people all over the world also had success with this recipe. I personally am not a fan of shortening and I find this buttercream super stable.
It was good but as I’m not a fan of butter cream it’s ok, in fact I didn’t use it as a filling but only to decorate and make the top coat
I really like the fact that I can adulti for my preferences
Hello! Can I add Nutella to it?
Totally!!!
I used this recipe for the first time for my daughter’s birthday. The recipe was easy to follow, and it came out delicious! There is definitely a different flavor with the use of the vanilla bean paste, and everyone raved about it. The salted butter gives it a warmer flavor, but could be toned down a bit with a few unsalted sticks. It sets well in the fridge and is super smooth. This will be my new go-to buttercream. I
This was my first successful stacked cake and I actually really liked it but my guests said they felt like it tasted greasy 😭 I’m new to this, what did I do wrong? It piped beautifully and didn’t separate or anything.
hmmm, maybe they don’t mean greasy but has a buttery flavor? Was the cake served at room temperature? If not the texture wont be nearly as creamy and may come across as greasy?
I found this recipe a couple of months ago and love it! Haven’t used anything else since. Could it be used for a cream cheese frosting as well? I was thinking of just subbing some of the butter for cream cheese, would that work?
Totally! I normally just make the recipe as normal than beat cream cheese in a separate bowl and mix in the buttercream. The amount is dependent on taste! I like doing it this way because its super stable!
Great thank you!
Just discovered you and love your energy. My husband and I will attempt to make a heart cake for myself daughter’s birthday in two days! The only thing I recommend or if you can please provide is ingredients measurements please!!! Some people put it in the caption of their YouTube videos so I can screen shot it! it helps so much! Thank you! I’m subscribed btw!
Yay!! Let me know how the cake goes! For the recipe and ingredient amounts you can always find it on my blog. Just scroll to the bottom and you will find it fully written out. I try to add the link in the youtube captions 🙂
I’m sorry I typed so fast so there are errors. I am resending.
Thank you for sharing this recipe.
I am wondering after you frost a cake or cupcakes with this buttercream, because of the eggs do the baked goods need to be stored in the refrigerator before serving? If so, I would assume because of all the butter the buttercream will firm up pretty hard and not be enjoyable to eat like that.
If we do have to store in the refrigerator before serving how long before we do serve it does it need to stand at room temperature to soften up?. After serving do we need to store leftovers in the fridge as well?
Yes i store it in the fridge! You can keep it out overnight though. If you refrigerate it, depending on how warm the room is maybe 1-2 hours. Just treat it like regular butter, how long will that take to soften. Yes, I store leftovers in the fridge. If you cant wait also, sometimes Ill place a slice of cake in the microwave to soften.
My body reacts badly to egg whites. Is there anything I could replace it with?
Check out our Whipped Vanilla Frosting Recipe, its made with cream and chocolate.
Can you substitute Sweetex for some of the butter?
Totally!
Hello! I am a somewhat of an intermediate home baker, but I’ve never used pasteurized eggs in frosting.(I’ve always made American buttercream)
I’ve recently started selling cakes here and there.
My question is, how long can the cake stay out of the fridge? Meaning, most people leave the cake out of the fridge, once they pickup. Should I tell them to refrigerate the leftover cake? How long can it stay at room temperature? I’m just being cautious.
Can’t wait to try the recipe! ☺️
Hi!!! It can stay out at room temperature overnight easily! But I always recommend refrigerating leftover cake, and bringing back to room temperature before eating (or eat cold if you like cold cake like me!)
I like the recipe. It came together very easily. I made the smaller batch to frost a single layer cake however using the smaller amount of salt (1/4 tsp) called for with the salted butter made the frosting taste very salty. Is there anything I can do to fix this batch or should I just start again?
Just add more powder sugar! That will balance everything out to your preference.
HI! My daughter had fun making your vanilla cake and vanilla buttercream. When I started to frost the cake the icing looked as if it was melting. We triple checked every step, not sure what went wrong. This baking thing looks so much easier than it is — I have so much respect for you and bakers!
hmmmmm! Was the cake warm? Always frost a cooled down cake, I actually prefer to freeze my cakes before frosting.
Followed the recipe perfectly. I measured everything. The butter was softened and not cold. I added it little by little. I kept mixing but it never stopped being curdled. It was so liquidy buy also not at the same time like the butter part was ready but just had so much excess liquid. I tried everything to save it. Letting it cools down a bit. Or reheating a small portion of it,adding more powdered sugar anything and everything. Was so frustrated I almost cried and this was not cheap what a waste of money and time I don’t know what I did wrong since it was so highly rated!! Worst three hours of my life💔
oh no! Im sorry this happened to you. Did you use a stand mixer? Did you use pasteurized egg whites? It shouldn’t be liquidy at any point so Im thinking maybe a measurement was off. You first are making a “meringue” and it should have a thicker consistency, then the butter is added. It may curdle but it should never be liquid. Mixing will bring it back together. Was your butter melted? Im sorry this happened, its hard to say exactly what happened, but please watch the video tutorial for visual references.
This is the BEST freaking frosting I have ever tasted! I will never make American buttercream again.
I absolutely love this frosting.It’s a big hit. I was just wondering , can you freeze the remaining frosting?
Im so glad you loved it. This frosting freezes perfectly. Just store in an airtight container and freeze!
What kind of salt do you recommend?
Can’t wait to try this recipe!
I usually use Diamond Crystal Kosher salt 🙂
I’m really looking forward to making this. I saw comments that say using vanilla bean paste makes it taste even better. But wouldn’t the vanilla bean specks show in the frosting instead of it being all white? How well would color take to it with them showing?
Hi! The beans do show up in a speckled way. With color you will see some specs still especially if it’s a light color. What you can do is reserve some buttercream for decorating before you flavor with the paste.
Well, this is the second frosting recipe we’ve tried here now. This one was a LOT better than the first! BUT…. I also added about ¼ of vanilla extract on top of 2½tbs vanilla paste just to try to cover the butter flavor being the only thing tasted. And because it was super fluffy and airy and not much too it I also added … double if not triple the amount of powdered sugar (I didn’t measure, just dumped until we had a thicker consistency, while slowly mixing to try to get some of the fluffy to not be soooo fluffy smooth.
I would actually make this again. I also used 1½lb butter vs the whole 2lb.
So this isn’t exactly the recipe we are looking for, but it was a ton better than the chocolate version we tried.
Finding out we just don’t like the buttercream ourselves as a family. The traditional frosting on the chocolate or vanilla cake is next to try.
My kids did eat this frosting really well though! It really is SUPER fluffy.
Help! What can I do if it’s too runny? My butter was very room temp lol so I’m thinking that’s why it’s pretty runny. I popped it in the fridge to try to cool it and will try mixing it again. Any suggestions in the meantime? Also, if I were to decorate a heart cake would this frosting be good for that or is it too soft?
Hi! The fridge works great to solidify the buttercream. Just think of it as a stick of butter, it’s super versatile. It’s definitely strong enough for decorating cakes, it’s all I use. You can skip the last step of mixing on low to also prevent the buttercream from getting soft. Hope that helps.
Excellent! Thank you! I made this recipe yesterday to use on my fabulous vanilla cake, and people thought it was a professionally made cake. I’ve always made good cakes, but this recipe took the cake over the top to GREAT. Thank you
Success and the vanilla cake as well! Love your recipes!
Thank you once again Justin! This was my first time making a real buttercream, and it turned out great! I made a vanilla batch and then added cocoa to half later for a chocolate batch, and they were both delicious! Love you, you never let us down! Class is in session honey, and I’m taking notes!
Would you still recommend adding the purple food coloring if you were going for red or blue frosting?
I do but you dont have to. I normally just make a large white batch than divide my buttercream for the different colors.
The most delicious buttercream ever
This butter cream was sooo good 11.5/10
Can I make this a few days in advance? How should I store it without freezing it?
Hi! Yes you can, just keep in the fridge for a week or so!
Hi Justin!
If adding melted white chocolate to the large batch how much should I add to make it white chocolate SMBC?
Maybe 8 oz? I would honestly just eyeball it to taste.
Can this be used for flower piping please ?
absolutely! Just dont mix on low at the end as that can soften the buttercream. If you did already, no worries, just place in the fridge to firm up a bit.
Hi again! I tried making the frosting for the flowers today, but it didn’t come together at all. It turned out l oily like melted butter—and never got creamy or fluffy.
Do you know what might’ve gone wrong, and how I can fix it?
As long as you measured everything accurately and your butter wasnt melted, it sounds like you just need to mix longer!
I have tried several of your recipes and they all have been amazing, but this is not one of them.. I have yellow soup and do not know how to fix it ..
Oh no! Hmmm, did you mix for the full amount of time? Was your butter softened or melted? Whats great to remember about buttercream is that its mostly butter. So if you notice its way too soft/thin you can pop it in the fridge and it will solidify again just like butter.
I could watch your videos all day! Love your energy and humor!! Best buttercream ever!!!!!! Would adding insta clear gel change the texture?