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Vanilla cupcake topped with smooth buttercream frosting and colorful sprinkles.

Vanilla Buttercream

4.62 from 50 votes
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Prep Time 25 minutes
Total Time 25 minutes
Servings 12 cups
Course Dessert
Cuisine American
Calories 1428
This easy, delicious mock Swiss Meringue Buttercream is perfect for everything from single-layer cakes to multi-tiered masterpieces. Made with just a few ingredients, it’s smooth, stable, and ready in no time—ideal for both frosting and piping. Enjoy a rich, creamy texture with customizable sweetness that holds up beautifully for any cake creation!

Ingredients

Large Batch (Great for Multi-Tiered Cakes. Makes about 12 cups of Frosting)
Small Batch (Great for smaller cakes/cupcakes. Makes about 6 cups of Frosting)
US Customary - Metric

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.
     

Nutrition

Nutrition Facts
Vanilla Buttercream
Amount per Serving
Calories
1428
% Daily Value*
Fat
 
113
g
174
%
Saturated Fat
 
72
g
450
%
Trans Fat
 
5
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
29
g
Cholesterol
 
300
mg
100
%
Sodium
 
1206
mg
52
%
Potassium
 
77
mg
2
%
Carbohydrates
 
105
g
35
%
Sugar
 
103
g
114
%
Protein
 
4
g
8
%
Vitamin A
 
3488
IU
70
%
Calcium
 
37
mg
4
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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