Smooth Vanilla Buttercream (Not Gritty or Grainy)

This classic vanilla buttercream frosting is what to make when you want something that tastes good but don't have a lot of time. It's easy to make, smooth, has a great vanilla flavor from the pure vanilla extract, and from mixing bowl to decorating cupcakes it takes less than 20 minutes.

Vanilla buttercream frosting also known as American Buttercream (ABC) is one of the first buttercreams that I learned to make when I started decorating cakes.

You can use this recipe on my vanilla bean cupcakes, vanilla layer cake or my raspberry cupcakes. If you'd like a lighter, less sweet frosting try this vanilla ermine frosting.

How to Get Smooth, Not Gritty or Grainy Buttercream

One of my goals for this recipe was to have a smooth and pipeable buttercream. No one likes gritty or grainy buttercream, especially when frosting a cake.

Gritty buttercream is caused by lumpy powdered sugar, and butter that is too cool. The first step to avoid this issue is to sift the powdered sugar. Powdered sugar tends to clump, sometimes into hard little pieces, so this step is critical.

The second step is to beat the butter, cream, and salt together until the butter is creamy, fluffy, and lighter in color. The cream provides a stable emulsion, the salt dissolves in the cream, and the whipped butter readily absorbs the sifted powdered sugar.

Vanilla Buttercream Frosting Ingredients

• Unsalted Butter: The butter should be a room temperature (about 65-68°F). If the butter is too soft, the final buttercream will be too soft to spread and pipe. Unsalted butter is the best option for this recipe because the amount of salt in salted butter can vary by brand and can contain up to 7 grams of salt per pound of butter. That amount of salt will affect the final taste of the buttercream.
• Heavy Cream: I use heavy cream instead of milk because the higher fat content in the cream gives the buttercream a richer taste and a silkier mouth feel. In my opinion, it also makes the buttercream taste a little less sweet.
• Kosher Salt: It may seem counterintuitive, but salt is absolutely needed for this recipe. It cuts down on the sweetness of the buttercream and makes the taste of the pure vanilla extract more noticeable.

How to Make Vanilla Buttercream Frosting

Step 1: Start by sifting the confectioners' sugar to remove lumps and ensure a smooth buttercream. Without sifting, you’ll end up with tiny lumps throughout the frosting

Step 2: Add the butter, salt, heavy cream, and vanilla extract to the bowl of a stand mixer. Mix on low speed then high speed. Add the powdered sugar.

Step 3: Beat the mixture until the buttercream is smooth, creamy, and lighter in color.

How to Add Different Flavors to Frosting

To make flavored buttercream, just stir in your desired flavorings at the very end of mixing. Try these mix-ins:

• You can easily add other flavors to this buttercream. Replace the vanilla extract, with 1 teaspoon of vanilla bean paste, or another flavor extract such as lemon, coconut, or orange. For almond extract which is quite strong use 1/2 teaspoon.
• Chocolate Frosting: Add 1/2 cup of sifted unsweetened natural cocoa powder. Since you’re adding dry ingredients reduce the amount of powdered sugar by 1/2 cup.
• Raspberry or Strawberry Frosting: Add 1/2 cup seedless preserves or jam that has been strained to remove the seeds. Whip the buttercream on high speed after adding the jam to create a smooth emulsion.

How to Add Color to Buttercream

This buttercream is perfect for adding colors. It is best to use gel food coloring, such as this AmeriColor Gel Food Coloring set. It’s concentrated therefore you will only need a small amount to achieve the desired color when compared with liquid food coloring. and it won’t change the consistency of the buttercream

• Set aside the amount of frosting you want to color in a separate bowl.
• Add 1-2 drops at a time depending on the amount of frosting and the final color you want to achieve. Mix in with a spoon or spatula.

Pro Tips for Making This Recipe

• Sift your powdered sugar to avoid clogging your piping tip.
• Scrape the bottom and sides of the bowl down as you’re mixing the buttercream to help ensure even consistency throughout.
• If your buttercream has been sitting for a while or was chilled and brought back to room temperature place it in the mixing bowl and mix with the paddle attachment on medium speed to restore its consistency.

If you make this old-fashioned zucchini bread please leave a rating and a comment below.

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Smooth Vanilla Buttercream Frosting (Not Gritty or Grainy)

4.50 from 4 votes

Prep Time: 10 minutes minutes

Mixing Time: 5 minutes minutes

Total Time: 15 minutes minutes

This vanilla buttercream is easy to make, smooth, creamy, and tastes absolutely delicious on cupcakes or a cake.

Servings: 5 cups

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Course: Dessert

Cuisine: American

Author: Cheryl Norris

Ingredients

• ▢ 1 pound (454 grams) unsalted butter room temperature
• ▢ 1 pound (454 grams) powdered sugar sifted
• ▢ 1/4 cup (60 ml) heavy cream room temperature (65-68°F)
• ▢ 1 tablespoon vanilla extract
• ▢ 1/4 teaspoon kosher salt

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Instructions

• Sift the powdered sugar through a fine strainer. Remove any hard lumps, that do not go through the strainer This step is to remove any lumps from the powder sugar so that the buttercream is smooth.
• Place the butter, heavy cream, vanilla extract, and salt in the bowl of a stand mixer. With the paddle attachment beat this mixture on medium speed until creamy, about 2 minutes.
• Add the powdered sugar to the butter mixture. Beat on low speed for 30 seconds, then increase to medium high speed and beat for 2 minutes. The buttercream should appear creamy.
• If you want a thicker buttercream adjust the consistency by adding up to 1/2 cup of confectioners’ sugar. If the frosting is too thick, add more heavy cream 1 tablespoon at time, beating after each addition if the desired consistency is achieved.

Storage

• If you’re planning on using this frosting the same day, it can be stored at room temperature

  Refrigerator: If you’re planning on using it in the next week, store the buttercream in the refrigerator in an airtight container. Bring it to room temperature and then beat the frosting with the paddle attachment on medium speed to bring it back to it's fluffy consistency.

  Freezing: The buttercream can be frozen for up to 2 months. Thaw it in the refrigerator overnight, bring it to room temperature and then beat the frosting with the paddle attachment on medium speed

Notes

This recipe makes enough buttercream for an 8-inch or 9-inch 2-layer cake

Quantity for Cupcakes:  To make enough buttercream for 12 cupcakes use the following amounts:

• 20 tablespoons (282 grams) unsalted butter
• 2 tablespoons heavy cream
• 2 teaspoons vanilla extract
• 1/8 teaspoon kosher salt
• 2-1/2 cups (284 grams) confectioners’ sugar

 

Nutrition

Calories: 698kcal | Carbohydrates: 101g | Protein: 1g | Fat: 78g | Saturated Fat: 49g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 208mg | Sodium: 130mg | Potassium: 37mg | Sugar: 1g | Vitamin A: 2442IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 0.03mg

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