Creamy Vanilla Buttercream Frosting
This delightful buttercream frosting is my go-to for cakes and cupcakes. It's smooth, creamy, and just the right touch of sweetness, perfect for piping or spreading. It also works beautifully under fondant for those show-stopping cakes!
Ingredients
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 3 tablespoons almond milk or more as needed
Instructions
- In your trusty stand mixer, whip the softened butter on a low setting until it reaches a smooth and creamy texture.
- Carefully add one cup of powdered sugar with vanilla extract and blend at a low pace. Slowly incorporate the rest of the sugar until fully integrated, noting the dry appearance at first.
- Add almond milk one tablespoon at a time, maintaining a gradual increase in mixing speed to medium-high. Continue to whip until the frosting feels light and airy.
- For vibrant hues, incorporate your preferred gel food coloring now, stirring until even.
- Feel free to pipe or spread this delightful frosting onto cupcakes or cakes immediately. For storage tips, consult the main post.
Notes
Store your buttercream in an airtight container in the fridge for up to a week. Before using, allow it to come to room temperature and give it a quick whip for the perfect texture.
Tried this recipe?Let us know how it was!