THE BEST VANILLA BUTTERCREAM FROSTING {FOR COOKIES + CAKES}

I’ve made a lot of vanilla frosting over the years.

I’m actually a little bit of a frosting snob, if I’m telling the truth.

Given the choice, I’d take cake or cookies (Valentine’s sugar cookies, I’m so ready for you) over frosting any day, but since they’re almost always paired together, my frosting has to be perfect.

Greasy, tasteless, shortening-based frosting? Ick. Creamy, butter, fluffy frosting? Oh, baby.

I’ve referenced frosting many times over the years in specific recipes, but until today, classic vanilla buttercream frosting hasn’t had it’s own spot here. A real home, if you will.

This frosting is the one I turn to 99% of the time when I’m making cakes (you can see some of the cakes I’ve made my kids over the years on Instagram with the hashtag #melmakesherkidscakes) or frosting cookies or cupcakes.

I’m an amateur, but it’s been fun (read: lots of late nights) trying new things with my self-taught cake decorating skills.

Another favorite frosting recipe I’ve talked about before is this quick vanilla buttercream – it’s delicious with a slight cream cheese flavor.

That’s certainly not a bad thing, but often, we love the buttery, creamy flavor of today’s fluffy, delicious vanilla buttercream frosting.

INGREDIENTS:

• 1 cup (16 tablespoons, 8 ounces) butter, softened to room temperature (see note)
• 1 teaspoon pure vanilla extract
• 4 cups (16 ounces) powdered sugar
• 2 to 4 tablespoons heavy cream

DIRECTIONS:

1. In a large bowl using a handheld mixer or the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about 3 minutes, scraping down the sides and bottom of the bowl as needed.
2. Add the powdered sugar gradually, about 1/2 cup at a time, mixing completely after each addition and scraping the sides of the bowl often.
3. Increase the mixer speed to medium-high, and continue mixing while adding the heavy cream (start with the lesser amount and add more as needed until the desired consistency is reached). Add more powdered sugar for a thicker frosting.
4. Whip until the frosting is light and fluffy, about 3-4 minutes.
5. If using food coloring, add it now (gel coloring is preferred so it doesn’t thin out the frosting), and mix until combined.
6. .................................

for full recipes please see : www.melskitchencafe.com

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