Vanilla Buttercream 2.0

Daisy Jay


This is the basic recipe I will never give up. I made the switch from shortening/butter to all butter and people - including myself - enjoy it a LOT more!

Since it's all butter, it will harden just like butter when in the refrigerator. I advise not to eat the cake you use this buttercream for straight out of the fridge. Let it sit out so it can come to room temperature.


★★★★★ 1 vote

2-3 cups
5 Min
15 Min


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  • 2 stick
    unsalted butter, softened
  • 1 tsp
    pure vanilla extract
  • 2-3 Tbsp
    heavy cream
  • 4 c
    powdered sugar

How to Make Vanilla Buttercream 2.0


  1. Place softened sticks of butter in mixing bowl (or any other large bowl if using a hand mixer) along with vanilla extract. Beat on medium-low speed for roughly 30 seconds or until extract is blended in with butter
  2. Add powdered sugar, 1/2 cup at a time on medium speed
  3. Add heavy cream, 1 tablespoon at a time. Adjust consistency with heavy cream (thinner) or powdered sugar (stiffer)
  4. (Optional) To make buttercream fluffier and whiter (won't be completely white, though), let mixer run on medium high and periodically stop and check to see if the consistency is to your liking

Printable Recipe Card

About Vanilla Buttercream 2.0

Course/Dish: Cakes

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