Martha Stewart Basic Vanilla Buttercream

Martha Stewart Basic Vanilla Buttercream is a smooth, fluffy frosting with butter, confectioners' sugar and vanilla that comes together in 5 minutes. Save this easy dessert topping for birthday parties, bake sales or holiday cookie trays, because it needs only four ingredients and one mixer.

Beat the butter alone for 2 to 3 minutes before any sugar goes in, so it turns pale, smooth and creamy. Skip that and the frosting ends up dense and a little greasy instead of light and fluffy.

Chef Billy Reece of Billy's Bakery in NYC keeps this American-style buttercream to just four ingredients, with milk instead of cream or egg whites. Holding back the last 2 cups of sugar lets you stop at the exact thickness you want for piping or spreading.

Martha Stewart Basic Vanilla Buttercream

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

30

servings

Prep time

5

minutes

Cooking timeminutes

Calories

190

kcal

Creamy butter whips up with confectioners' sugar, milk and vanilla into a soft, cloud-like frosting. It spreads easily and holds its shape when piped, so it suits cupcakes and layer cakes alike.

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
  

• 6 to 8 cups confectioners' sugar
  

• 1/2 cup milk
  

• 1 teaspoon pure vanilla extract
  

Directions

• Beat the butter: Put 1 cup (2 sticks) room temperature unsalted butter in the bowl of an electric mixer fitted with the paddle attachment. Beat it for 2 to 3 minutes until it looks smooth and creamy.
• Add the sugar: Turn the mixer to low speed, then add 6 cups confectioners' sugar, 1/2 cup milk and 1 teaspoon pure vanilla extract. Mix until the frosting looks light and fluffy.
• Adjust the consistency: If the frosting feels too soft, add the remaining 2 cups confectioners' sugar a little at a time. Stop once it reaches the thickness you want for spreading or piping.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, OXO silicone spatula set, Riccle piping bags and tips set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

How many cupcakes does this buttercream cover?

The recipe makes enough frosting for about 30 cupcakes, so it also works for a multi-layer cake. For a smaller batch of 12 cupcakes, cut every ingredient down to roughly 40 percent.

Can I make vanilla buttercream ahead of time?

Yes, you can make it a day or two ahead and keep it in an airtight container in the fridge. Let it sit at room temperature until soft, then re-whip it briefly so it turns fluffy again.

How do I fix buttercream that is too thick or too thin?

If it is too stiff, beat in milk a teaspoon at a time until it loosens. If it is too runny, add more confectioners' sugar a little at a time, which is why the recipe holds back the last 2 cups.

Can I use a hand mixer instead of a stand mixer?

A hand mixer works fine with a large bowl, though it may take a minute or two longer to get the butter creamy. Start on low speed when the sugar goes in so it doesn't puff up and cover your counter.

What is the most common mistake with buttercream?

Using butter that is too cold or too warm is the biggest one. Cold butter leaves lumps and melted butter makes the frosting soupy, so aim for butter that gives slightly when you press it.