This has been my go-to vanilla buttercream frosting for years and years and I'll never need another recipe. It's perfectly rich, amazingly fluffy, it has a wonderfully sweet taste, and a melt-in-your-mouth texture. The best topping to your favorite cakes!
Ready in: 20 minutesminutes
1 1/2cups (340g)butter,at room temperature (3 sticks)*
In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides of the bowl.
Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl.
Immediately spread over cooled cake or cupcakes.
*I use 1/2 cup salted butter and 1 cup unsalted butter for a nice balance.
If using a paddle attachment that constantly scrapes bowl reduce each mixing time by a few minutes. Mostly just pay attention to the shade, it should become very pale, almost white, and fluffy each time.
This recipe yields enough for a two-layer cake or 24 cupcakes with a shorter layer of frosting.
If you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.