Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Fluffy Vanilla Buttercream 3.7 (27) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: Sang An Yield: 8 cups The firm texture of this buttercream frosting helps to keep candy decorations in place. Ingredients 3 cups (6 sticks) unsalted butter, softened 9 cups sifted confectioners' sugar 1 teaspoon vanilla extract Directions Beat butter in the bowl of an electric mixer fitted with the paddle attachment on medium high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add the confectioner's sugar, 1/2 cup at a time, beating well after each addition and scraping down the sides of the bowl with a spatula as needed, about 5 minutes total. After every 2 additions, raise speed to high, and beat 10 seconds to aerate the frosting. Add vanilla, and beat until buttercream is smooth. Cook's Notes The 8-cup yield will cover an 8-inch 3-layer cake; use half a batch for a 6-inch 3-layer cake. Buttercream can be refrigerated in an airtight container up to 10 days. Bring to room temperature, and beat on low speed until smooth, about 10 minutes, before using. Rate it Print