Easy Vanilla Buttercream Frosting

This recipe makes the best easy vanilla buttercream frosting! I love the whipped texture for cakes and for piping on frosting. It's so simple to make homemade, fluffy frosting. This recipe shows you how to make this classic smooth frosting.

It's very important to take your butter out of the refrigerator at least an hour before making the frosting. You want it at room temperature so it mixes together and makes a light, fluffy frosting.

To prevent clumps of confectioners' sugar I pour the sugar through a mesh strainer and work through with a spoon into the mixing bowl. This will make the confectioner's sugar airy and help keep your frosting fluffy.

How do you make vanilla buttercream icing from scratch?

It is really simple. The key is to make sure your butter is at room temperature. It's best to take it out of the refrigerator at least an hour before you want to make the frosting.

If you try to soften the butter in the microwave it will become warm and too soft. This will make the frosting thinner and less fluffy. You also want to make sure you put the confectioners' sugar through a mesh strainer so you remove all lumps.

User your mixer and whisk attachment mix together the sugar and butter for 3-4 minutes until smooth and creamy. Add the vanilla and 1 tablespoon for whipping cream. Beat for another minute. If needed add another 1 tablespoons of whipping cream to make the frosting spreadable.

Which KitchenAid attachment should I use for buttercream frosting?

The whisk attachment whips the frosting making it fluffy and airy. It's really hard with the paddle attachment to get the same light consistency you get with the whisk attachment.

I know some people don't like to clean the whisk attachment, but if you spray it will hot water as soon as you are done using it the clean up is simple and easy.

Where should I store buttercream frosting?

I like to use my buttercream frosting as soon as I make it. I put a crumb layer on my cake, freeze it for 30 minutes and then finish frosting. While the cake is in the freezer I leave the buttercream frosting on the counter at room temperature.

If you have leftover frosting or aren't going to use it that same day I put the frosting in a sealed container and leave on the counter overnight. If you need to store the frosting for longer you can put it in the refrigerator, but will need to take it out several hours or overnight before using it.

If you have refrigerated the frosting you might also need to put it back in your mixer with the whisk attachment after it comes back up to room temperature to get it back to a fluffy texture. Overall, it's easier to make and use the frosting the same day.

If you like this recipe you might also enjoy:

Gluten Free Lemon Shortbread Bars
Gluten Free Cinnamon Coffee Cake
Paleo Chocolate Cupcakes
Gluten Free Chocolate Cake with Cream Cheese Frosting
Gluten Free Pumpkin Cake with Cream Cheese Frosting

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

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