Delight in the decadent flavor of vanilla buttercream with this recipe! This buttercream can frost 16-24 cupcakes or a 9-inch layer cake if you multiply the ingredients. Gather all of your ingredients before you start, which includes unsalted butter softened to room temperature, salt, powdered sugar, heavy cream, pure vanilla extract, and freshly squeezed lemon juice.
HOW TO MAKE:
To make this delicious vanilla buttercream, add softened butter and salt to the bowl of an electric mixer fitted with a paddle attachment and beat on medium speed until creamy, about 2 minutes.
Then, gradually add the powdered sugar, 2 cups at a time, and beat until completely blended.
Pour in the cream, vanilla, and lemon juice and beat for at least another 2 minutes until it’s light and fluffy.
To adjust to your desired sweetness, add more powdered sugar until you achieve the appropriate consistency.
Salt and lemon juice can be added but are optional — feel free to use more or omit them entirely, depending on your taste.
Q. Is it necessary to use an electric mixer for this recipe?
A. While the recipe does call for an electric mixer to mix together the ingredients, you can also use a handheld mixer or a whisk. However, an electric mixer will be more efficient and produce the desired texture.
Q. How much frosting will this recipe make?
A. The recipe will yield 2-3 cups of frosting, which is perfect frosting for 16-24 cupcakes or if you multiply the recipe by 1.5, a 9-inch layer cake.
Q. Can I substitute margarine for butter?
A. You can use margarine in place of butter, however the flavor and texture of the buttercream may be slightly different.