Photo: Antonis Achilleos; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke
Buttercream is a favorite frosting to use when decorating cakes and cookies, and this Vanilla Buttercream recipe is made even fluffier and more spreadable by the addition of heavy cream, which whips better than regular whipping cream. For a creamy texture, it is important to start with softened butter. To soften butter, take it out of the refrigerator and leave it on the kitchen counter until the butter reaches room temperature. Cream the butter until smooth, then add the powdered sugar, vanilla, and heavy cream. Add a hint of food coloring to the frosting to match your party’s signature colors.
How to Make It
Beat butter in bowl of a heavy-duty stand mixer fitted with the paddle attachment on medium speed until creamy, 1 to 2 minutes. Reduce speed to low; gradually add powdered sugar, beating until smooth, about 2 minutes, stopping to scrape sides of bowl as needed. Beat in vanilla. Gradually add cream, beating on medium speed until fluffy and spreadable, about 30 seconds.
Chef's Notes
Lemon-Vanilla Buttercream
Reduce cream to 2 tablespoons. Beat in 2 tablespoons lemon juice (from 1 lemon) with cream.
Rose-Vanilla Buttercream
Stir 1 tablespoon rose water into frosting after beating in cream.
