Quick Vanilla Buttercream Frosting

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Thanks to all the reviewers who recommended beating the icing longer. Great results. I am not usually a big fan of buttercream but this recipe is good. Super easy. A little orange food coloring and we all enjoyed pumpkin Halloween chocolate cupcakes. Wonder if anyone has tried something other than vanilla extract?

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Very tasty, good balance of sugar and butter the whipping cream was key to a smooth spreadable frosting.. I did have to double the recipe to have enough to frost a 9" double layer cake. I ended up with a little left over but better than skimping on frosting.

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This is a perfect buttercream frosting! I first creamed my butter, and then added the vanilla and salt and one cup of sugar, blended slowly, added another cup of sugar and two tablespoons of half and half, blended slowly, and then added one more tablespoon of half and half and another cup of sugar. Then I whipped it for 20 minutes until it was airy and light. The result was an absolutely perfect frosting and one of the best buttercreams I've ever had. I used this for chocolate cupcakes and it was absolutely smooth and perfect for piping. This is my new go-to BCI.

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Yummy! I followed another poster's advice and beat the frosting longer, about 20 minutes. I love my KitchenAid stand mixer! The frosting is light and fluffy. I did add a touch more vanilla, but that's because I love vanilla.

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Great Recipe. The Icing is very tasty, fluffy and easy to spread. My new go-to icing recipe

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The key is that you need to mix or whisk this recipe for more than 3 minutes....the longer the better. A grandmother of my friend made the best buttercream frosting and she said the key was to keep the mixer going for a 1/2 hr or more. I just made this a few minutes ago using a hand mixer and it took me more than 3 min to get frosting consistently and was very dense but I continued to mix for 10 more minutes and it was fluffy and really good.

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Do not waste your time! This recipe is terrible! It's very very buttery and heavy. I'm not sure why so many people like it, and it has so many good reviews! I'm the kind of person who loves frosting and I will try and get the corner piece of the cake because of the extra frosting! This recipe disappoints. I tried adding more sugar, more cream, etc. but still it seemed too heavy and buttery. I beat it with the wisk attachment for a very long time and it still was very heavy. Now I didn't use unsalted butter because the recipe didn't call for it.

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This frosting was very heavenly! That is the only word that comes to mind when describing this! I did make some changes: First, I only used 1 ½ c of powdered sugar instead of the three. I find that most homemade frosting recipes have way too much sugar and halving the amount was just right. Second, since I didn’t have time to go buy heavy cream, I simply used 2 tsp of milk (I had 1% on hand. A few tips/reminders: It is essential that unsalted butter at room temperature be used. This should not taste like butter or be clumpy like others have said. I also recommend using the whisk attachment on the mixer to get a light, airy consistency.

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good start for a buttercream recipe, but honestly it is way too buttery, tasted like i was eating a stick of butter. added 3 more cups of sugar and another tablespoon of milk and then it tasted much better.

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OMGoodness, best, absolutely best and easiest buttercream frosting you'll ever make!!!