Rating: 3.37 stars
242 Ratings
  • 5 star values: 44
  • 4 star values: 71
  • 3 star values: 68
  • 2 star values: 48
  • 1 star values: 11

Use this vanilla Fluffy Vanilla Buttercream Frosting when making any of your favorite cupcakes.

Martha Stewart Kids, Spring, Martha Stewart Kids, Spring 2005, Martha Stewart Kids, Spring 2005

Gallery

Recipe Summary

Yield:
Makes 5 1/4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Cook's Notes

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

Advertisement

Reviews (9)

242 Ratings
  • 5 star values: 44
  • 4 star values: 71
  • 3 star values: 68
  • 2 star values: 48
  • 1 star values: 11
Rating: 5 stars
12/21/2014
I made this recipe exactly as directed. I piped it on cupcakes for my daughter's birthday party. I received MANY compliments on the butter cream. My mom said it was the best she's ever had, and asked for the recipe.
Rating: Unrated
08/15/2012
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!
Rating: 5 stars
06/11/2012
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.
Advertisement
Rating: Unrated
06/30/2011
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!
Rating: Unrated
02/22/2011
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!
Rating: Unrated
08/06/2008
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! :)
Advertisement
Rating: Unrated
02/23/2008
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!
Rating: Unrated
02/06/2008
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.)
Rating: Unrated
11/07/2007
This is the only recipe I use when frosting cakes. I haven't found anything better. It's perfect!