• chef janet

Vanilla Buttercream Frosting

Buttercream frosting is a pretty common recipe-very few secrets but finding just the right level of sweet is so important. I have a couple tips to offer.

I think vanilla has gotten a reputation for being common and boring but I don't agree with it. My preferred way to get vanilla flavor is of course with vanilla beans but they can be very expensive. I am not a huge fan of the alcohol in vanilla extract and the brownish tint it gives to soft white buttercream. So I prefer vanilla powder (I use Cook's vanilla powder). It's sweet, it's pale and makes for a perfect option for keeping my buttercream it's beautiful pale color.

I prefer my buttercream more on the stiff side for piping so I do not add milk. If you prefer yours a little creamier, add 1 Tbsp milk or milk substitute.

Makes enough to frost 2 dozen cupcakes or a single layer cake.


2 sticks (8 oz.) unsalted butter, room temperature

3 cups sifted powdered sugar

2 tsps vanilla powder or vanilla extract

1/4 tsp salt

1 Tbsp milk (optional for a creamier texture)

Beat the butter with a stand or hand mixer for 2 minutes. Add half of the sugar and beat on low until most of it is combined. Add the remaining sugar and beat on low until most of the sugar is incorporated. Add the vanilla and salt and beat on high for 1 minute.


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