Description
Ever baked a cake that deserved a frosting as spectacular as it looked? This Classic Vanilla Buttercream isn’t just sweet—it’s silky, rich, and perfectly balanced. Thanks to a touch of egg yolk, it has a custard-like depth that elevates any cake, cupcake, or cookie sandwich. Simple ingredients, extraordinary results—let’s make magic in your kitchen.
Ingredients
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½ cup (1 stick) unsalted butter, softened
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⅛ teaspoon salt
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4 cups confectioners’ sugar
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2 large egg yolks, beaten (use pasteurized if preferred)
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1 teaspoon vanilla extract
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2 tablespoons milk or heavy cream (more as needed)
Tip: Ensure butter is softened but not melted for the best texture.
Instructions
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Cream the Butter: In a large bowl, beat butter and salt on medium-high for 2–3 minutes until light and fluffy. Scrape down the bowl.
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Add Sugar Slowly: With mixer on low, add sugar 1 cup at a time. Beat on medium for 1 minute after all sugar is incorporated.
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Mix in Yolks & Vanilla: Slowly add beaten egg yolks and vanilla. Mix until just combined, about 30 seconds.
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Add Milk & Finish: Add milk, scrape the bowl, then beat on medium-high for 2–3 minutes until light, smooth, and spreadable. Adjust consistency with more milk or sugar as needed.
Notes
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If frosting is runny, chill for 20–30 mins and re-whip.
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If frosting is gritty, beat longer at high speed to dissolve sugar.
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Make ahead: Store in airtight container up to 2 days in the fridge. Re-whip before use.
Nutrition
- Calories: 130 Cal per 2 tbsp serving
- Fat: 5g
- Cholesterol: 30mg