Ah, buttercream.Whether it’s for a cupcake, a batch of whoopie pies or a birthday layer cake, every baker should have a great buttercream (or two) in her arsenal.

And though I’ve made my share of buttercreams/frostings/icings over the years, I’ve never been  quite satisfied. They’re either way too sweet. Or too greasy. Or both.

And then my friend Sara shared with me her recipe for this vanilla buttercream:

vanilla buttercream

Oh. My.

It’s perfect. Like, lick-the-bowl-clean good. It only requires a few basic ingredients and whips up into a fluffy, delicious frosting that spreads and pipes like a dream and keeps quite well too.

Don’t be surprised if you find yourself looking for “reasons” to bake something that simply must be frosted. It’s that good.

Vanilla Buttercream
from Sara

Note: This recipe yields enough buttercream for a batch of cupcakes or whoopie pies. To frost a standard 9″ layer cake, double the amounts shown, and beat on high for 7 minutes.

3/4 c. unsalted butter (1 1/2 sticks), room temperature
1/4 t. salt
3 c. (12 oz.) confectioner’s sugar
1 t. vanilla extract (for a pure white hue, I suggest using clear vanilla extract)
scant tablespoon powdered egg whites
1 oz. whole milk

Using the paddle attachment of your mixer, beat the butter till very soft and fluffy. Scrape down the sides. Add the salt and confectioner’s sugar. Beat on low till the sugar is mostly incorporated, then increase the speed to medium till well blended. Scrape down the sides. Add the vanilla and powdered egg whites and beat again till blended. Slowly add the milk and increase the speed to high. Beat for 5 minutes. Scrape down the sides.

Use immediately or place in an airtight container and store in the fridge for up to five days or in the freezer for up to 3 months (beat again prior to using to restore consistency).

(print this recipe)

This delicious recipe brought to you by Sheri Silver

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