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Fluffy Vanilla Buttercream

                              Credit: 
                              Sang An

Recipe Summary

Yield: Makes about 8 cups

Ingredients

Ingredient Checklist

3 cups (6 sticks) unsalted butter, softened

9 cups sifted confectioners’ sugar

1 teaspoon vanilla extract

      Cook's Notes

The 8-cup yield will cover an 8-inch 3-layer cake; use half a batch for a 6-inch 3-layer cake. Buttercream can be refrigerated in an airtight container up to 10 days. Bring to room temperature, and beat on low speed until smooth, about 10 minutes, before using.

Gallery

Fluffy Vanilla Buttercream

                              Credit: 
                              Sang An

Recipe Summary

Yield: Makes about 8 cups

Fluffy Vanilla Buttercream

                              Credit: 
                              Sang An

Fluffy Vanilla Buttercream

                              Credit: 
                              Sang An

Fluffy Vanilla Buttercream

Recipe Summary

Yield: Makes about 8 cups

Recipe Summary

Yield: Makes about 8 cups

Yield: Makes about 8 cups

Makes about 8 cups

Ingredients

Ingredients

  • 3 cups (6 sticks) unsalted butter, softened
  • 9 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract

Directions

Beat butter in the bowl of an electric mixer fitted with the paddle attachment on medium high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add the confectioner’s sugar, 1/2 cup at a time, beating well after each addition and scraping down the sides of the bowl with a spatula as needed, about 5 minutes total. After every 2 additions, raise speed to high, and beat 10 seconds to aerate the frosting. Add vanilla, and beat until buttercream is smooth.

      Cook's Notes

The 8-cup yield will cover an 8-inch 3-layer cake; use half a batch for a 6-inch 3-layer cake. Buttercream can be refrigerated in an airtight container up to 10 days. Bring to room temperature, and beat on low speed until smooth, about 10 minutes, before using.

Cook’s Notes

The 8-cup yield will cover an 8-inch 3-layer cake; use half a batch for a 6-inch 3-layer cake. Buttercream can be refrigerated in an airtight container up to 10 days. Bring to room temperature, and beat on low speed until smooth, about 10 minutes, before using.

Reviews (3)

Add Rating & Review

27 Ratings

5 star values:

                                  10

4 star values:

                                  6

3 star values:

                                  7

2 star values:

                                  2

1 star values:

                                  2

Reviews (3)

Add Rating & Review

27 Ratings

5 star values:

                                  10

4 star values:

                                  6

3 star values:

                                  7

2 star values:

                                  2

1 star values:

                                  2

Add Rating & Review

27 Ratings

5 star values:

                                  10

4 star values:

                                  6

3 star values:

                                  7

2 star values:

                                  2

1 star values:

                                  2

27 Ratings

5 star values:

                                  10

4 star values:

                                  6

3 star values:

                                  7

2 star values:

                                  2

1 star values:

                                  2

27 Ratings

5 star values:

                                  10

4 star values:

                                  6

3 star values:

                                  7

2 star values:

                                  2

1 star values:

                                  2
  • 5 star values:
  • 10
  • 4 star values:
  • 6
  • 3 star values:
  • 7
  • 2 star values:
  • 2
  • 1 star values:
  • 2

Martha Stewart Member

Rating: 5 stars

12/12/2014

                Delicious!!! But here is my "dirty little secret" . . . I use salted butter! A bit of salt makes sweet things even sweeter and better tasting. So I do not hesitate to use salted butter in these types of recipes. But either way, try this simple and super tasty frosting. You will not be disappointed!  

Martha Stewart Member

Rating: Unrated

05/07/2013

                Absolutely delicious.  

Martha Stewart Member

Rating: Unrated

12/18/2009

                This is by far the best buttercream ever!  

Martha Stewart Member

Rating: 5 stars

12/12/2014

                Delicious!!! But here is my "dirty little secret" . . . I use salted butter! A bit of salt makes sweet things even sweeter and better tasting. So I do not hesitate to use salted butter in these types of recipes. But either way, try this simple and super tasty frosting. You will not be disappointed!  

Rating: 5 stars

Rating: Unrated

05/07/2013

                Absolutely delicious.  

Rating: Unrated

Rating: Unrated

12/18/2009

                This is by far the best buttercream ever!  

All Reviews for Fluffy Vanilla Buttercream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Fluffy Vanilla Buttercream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest