Vanilla Buttercream (Nanette's Go-To Recipe)
Smooth, sturdy, and not too sweet—perfect for filling, crumb coating, frosting, and piping. My favorite trick for a whiter buttercream is included below.
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Ingredients
- 2 cups (452g) unsalted butter slightly cold
- 6 cups (720g) powdered sugar measured first, then sifted
- 1 tbsp vanilla extract
- 2-4 tbsp heavy cream
- ¼ tsp salt
- Optional: tiny drop of violet get food coloring (to neutralize yellow tint)
Instructions
- In a stand mixer fitted with the paddle attachment, beat the butter for 1–2 minutes until smooth but still slightly cool.
- Measure 6 cups of powdered sugar first, then sift it. Add the sifted sugar ½ cup at a time, mixing on low speed between each addition.
- Once fully incorporated, add the vanilla, salt, and 2 tablespoons of heavy cream. Beat on medium-high for 4-5 minutes until light and fluffy.
- Adjust the consistency: add more cream to loosen or a bit more sugar to stiffen.
- For a whiter finish, add a tiny drop of violet gel food coloring to cancel out the yellow tone from the butter and beat until fully incorporated.
- Finish by stirring the buttercream by hand with a spatula to press out any air bubbles before using.
Notes
- Always measure your powdered sugar before sifting. Sifting first can lead to under-measuring and a too-soft buttercream.
- Makes enough to fill, crumb coat, and frost a 3-layer 6" or 8" cake.
- For extra flavor, use vanilla bean paste or scrape in the seeds from half a vanilla bean.
- Store in an airtight container in the fridge for up to 1 week. Let it come to room temp and rewhip before using.