5 Minute Easy Vanilla Frosting
This vanilla frosting recipe is light and fluffy and only takes 5 minutes to make. It uses simple pantry staple ingredients and is the easiest buttercream frosting to top your favorite cakes and cupcakes! This icing has step by step instructions and is perfect for beginners. It will frost 12-15 cupcakes or fill and frost a 9" 2 layer cake or a sheet cake.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1 teaspoon (1 teaspoon) vanilla extract
- 2 teaspoons (2 teaspoons) cream, or milk
Instructions
- In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter and mix on low-medium speed for 30 seconds-1 minute.
- Stop the mixer, add in the 3 cups of powdered sugar, and turn the dial to the lowest mixing setting so powdered sugar doesn't blow up in your face. Move to a medium speed when the sugar is more incorporated. Mix for 2 minutes.
- Stop the mixer and add in the 1 tsp vanilla extract and 2 tsp cream. Mix on medium-high speed for 1 minute-2 minutes.
- The icing should have stiff peaks, and hold its shape, not runny at all.
Notes
- If you forget to soften butter, learn how to soften butter quickly.
- To make this vegan, use a butter substitute straight from the fridge.
- If you want the buttercream thicker, add in 1,4 cup more sugar. If it is too thick, add in 1/2 teaspoon more milk at a time until you reach the right consistency.
- This will frost 12-15 cupcakes or fill and frost 2 9"round cakes
Storing and freezing instructions
Storing- Store the buttercream in a bowl covered tightly with plastic wrap. Make sure to press the plastic wrap down on top of the frosting when sealing otherwise the air between the plastic and the buttercream will cause it to harden. You can also lay a damp paper towel down on top of the buttercream and then cover it with plastic wrap. It can last at room temperature for 3 days or store in the fridge for up to 2 weeks. Rewhip if it got too hard. Freezing- To freeze homemade buttercream, simply pop it into a freezer-safe container and freeze for up to 3 months. Alternatively you can wrap it in plastic wrap and then put it into a freezer safe zip top bag. When you're ready to use the frozen buttercream, set it in the fridge to thaw overnight, and then let the buttercream come to room temperature before icing your cake or cupcakes.Serving: 1serving, Calories: 209kcal, Carbohydrates: 26g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Cholesterol: 33mg, Sodium: 2mg, Sugar: 26g
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