When researching to find the best vanilla buttercream frosting ever, I stumbled across a terrific recipe on Cake Central that I now use all the time. The texture is creamy and the taste is sweet, but balanced with the addition of salted butter. I love this frosting and use it as the base of many of my flavored frostings.
Buttercream Dream
Makes enough to cover a 2 layered 9″ round cake
Ingredients
1 stick unsalted butter, room temperature
1 stick salted butter, room temperature
1 cup shortening, room temperature
2 lbs powdered sugar
3 tsp clear vanilla extract
5-6 tbsp milk, cold
1 stick unsalted butter, room temperature
1 stick salted butter, room temperature
1 cup shortening, room temperature
2 lbs powdered sugar
3 tsp clear vanilla extract
5-6 tbsp milk, cold
Directions
Cream butters and shortening in a stand mixer. Once well blended, add vanilla and then powdered sugar (blend on low speed pouring in the sugar slowly). Continue to mix until all the sugar is blended into the butter mixture, then add milk. For a thinner consistency, add more than 6 tablespoons of milk.
Cream butters and shortening in a stand mixer. Once well blended, add vanilla and then powdered sugar (blend on low speed pouring in the sugar slowly). Continue to mix until all the sugar is blended into the butter mixture, then add milk. For a thinner consistency, add more than 6 tablespoons of milk.
Now, if you want something a bit more fancy, try some of these flavors:
Vanilla Bean – Remove the vanilla extract and add real vanilla bean.
Raspberry – Replace some of the milk and vanilla extract with the juice of fresh raspberries.
Chocolate – Add 2-3 tbsp of cocoa powder. Add additonal milk as needed.
Peanut Butter – Remove unsalted butter and add 1/2 cup creamy peanut butter.
Mocha Latte – Add 2-3 tbsp of cocoa powder and replace some of the milk with brewed espresso that has been cooled.
Raspberry – Replace some of the milk and vanilla extract with the juice of fresh raspberries.
Chocolate – Add 2-3 tbsp of cocoa powder. Add additonal milk as needed.
Peanut Butter – Remove unsalted butter and add 1/2 cup creamy peanut butter.
Mocha Latte – Add 2-3 tbsp of cocoa powder and replace some of the milk with brewed espresso that has been cooled.
That’s almost exactly how I make mine, but I use heavy whipping cream instead of milk! I also put in a 1/4 tsp of salt and people love it
Deeeeeelish!
That sounds amazing. Perhaps I will try your version too.
Mmmm…I’m hungry now! Looks delicious! Thanks 4 sharing!
My pleasure!
hello, this looks amazing!! i was wondering how to store this frosting … can it be made ahead and refridgerated, and can it pipe easily/hold up well in room temp? thanks!
Hi there! Yes, this frosting can be made in advance and refrigerated or frozen. Just remember to bring it back to room temperature before frosting your cake. Thanks for asking!