How To Make Vanilla Buttercream Frosting

5 from 2 votes

This sweet and simple vanilla buttercream frosting is easy to whip up and pipes beautifully. It's the perfect frosting to top cakes and cupcakes.

Prep Time10

Cook Time0

Total Time10

Course: Frosting

Cuisine: American

Keyword: Vanilla Buttercream Frosting

Servings:

Calories: 75kcal

Author: Erica Walker

1/2 cup shortening
1/2 cup butter (use ALL shortening for pure white icing and stiffer consitency. I used all shortening in the pictures above to make it pure white. Read notes above.)
1 teaspoon clear vanilla extract
4 cups powdered sugar sifted (appx 1 pound)
2 tablespoons milk or heavy cream

Cream shortening and butter in a stand mixer with the whisk attachment at medium speed.
Add vanilla. Gradually add powdered sugar about a cup at a time and mix well. Scrape sides and bottom of the bowl often. Add milk or cream and beat until light and fluffy.
Add more powdered sugar to thicken and milk or cream to thin.
Keep bowl covered with a damp cloth until ready to use or refrigerate for up to 2 weeks in an airtight container. Re-whip before using.
Makes 3 cups.

Use a stand mixer with the whisk or paddle attachment (an electric mixer can also be used if necessary) to mix your frosting.

Use clear vanilla. Brown vanilla will make it difficult when using food coloring because it tints the frosting. Clear vanilla will allow for truer, bright colors.

Sift the powdered sugar. If you want smooth, creamy frosting without clumps, then sift the sugar before adding to the bowl. It's worth it to take a few extra seconds to do this.

Gel food coloring is the best for coloring frosting. Be sure to use the good kind from a craft store or a crafting department. Watery food colors are not the best because they mess with your consistency and they are tough for color matching.

Go for consistency. This recipe can vary depending on your climate, humidity, air temperature... etc. so it is best to go for consistency of the frosting instead of recipe exactness. Add more powdered sugar a little at a time to thicken or a LITTLE milk (just about a teaspoon at a time) to thin.

Scrape the bowl. Because sugar can get easily stuck on the sides of the bowl, it's a good idea to scrape the sides of your bowl as you mix. This will help avoid getting clumps of dry sugar and inconsistencies throughout your frosting.