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Fluffy Vanilla Buttercream

For colored buttercream, stir in food coloring, drop by drop, until desired shade is achieved.

  • yield: Makes 5 1/4 cups

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Ingredients

  • 4 sticks (1 pound) unsalted butter, softened
  • 6 cups sifted confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 pinch of salt

Directions

  1. Step 1

    Put butter in bowl of an electric mixer. Beat on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar 1/2 cup at a time, mixing well, about 5 minutes total. Add vanilla and salt. Raise speed to medium-high; beat until smooth, about 1 minute more.

Source
Martha Stewart Kids, Spring

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Reviews (8)

  • 15 Aug, 2012

    I LOVE this buttercream icing recipe. It is perfect for doing piping as it holds its shape very well! And to make the perfect chocolate buttercream, I just add some good quality cocoa powder and it is so good!

  • 11 Jun, 2012

    This is the BEST buttercream icing recipe I have found to date! I altered the recipe just a touch and used 3/4 of a 1 pound block of butter and 1/2 cup of shortening and it came out perfect! I am thrilled that I found this just in time to make a very large cake later this week.

  • 30 Jun, 2011

    This frosting is so wonderful! It is smooth, creamy, and very delicious! It was really easy to make as well! My one recommendation: Make sure you have a large mixing bowl with high sides because this sure can make a mess! :) It's TOTALLY worth it!

  • 22 Feb, 2011

    Keep in mind that there is no waist because buttercream freezes great!! I always have leftover frosting and put it in the freezer. It's not quite as "fluffy" when it comes out of the freezer so I use it for filling cakes.or as the base crumb layer then put fresh buttercream over top. I love buttercream!

  • 6 Aug, 2008

    This is the best buttercream I have used yet. It's nice to decorate with and I find that as long as I keep my hand cool, that the decorations come out as well as if I had used meringue powder. Also, don't worry if the icing sugar is not sifted - it still turns out wonderful! :)

  • 23 Feb, 2008

    This is a perfect buttercream frosting! Just wanted to leave a comment pertaining to the amount it yields. I only made 3/4 recipe of the frosting for 24 regular size cupcakes and I still had at least a cup worth of frosting left over. I think I could have halved the recipe and had the perfect amount to frost 24 cupcakes with a generous pile of frosting. Hope this helps spare some waste!

  • 6 Feb, 2008

    The only buttercream frosting that doesn't require raw eggs or meringue powder-so it's great for kids, babies, and pregnant women. (Or elderly persons, and those with compromised immune systems.)

  • 7 Nov, 2007

    This is the only recipe I use when frosting cakes. I haven't found anything better. It's perfect!