Food and Recipes Desserts Vanilla Buttercream 5.0 (1) 1 Review Your favorite cake, our best frosting. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on September 30, 2022 Print Rate It Share Share Tweet Pin Email Photo: ANTONIS ACHILLEOS; FOOD STYLING: TORIE COX; PROP STYLING: KAY E. CLARKE Active Time: 15 mins Total Time: 15 mins Yield: 6 cups Jump to recipe 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. Ingredients 1 1/2 cups unsalted butter, softened 5 cups unsifted powdered sugar 1 teaspoon vanilla extract 1/4 cup heavy cream Directions 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 ButtercreamReduce cream to 2 tablespoons. Beat in 2 tablespoons lemon juice (from 1 lemon) with cream. Rose-Vanilla ButtercreamStir 1 tablespoon rose water into frosting after beating in cream. Rate it Print