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Quick Vanilla Buttercream

quick vanilla butter cream

This vanilla butter cream can be made in advance and stored in the freezer for up to a month. It's  handy to have around when for when you need a quick, on-the-spot upgrade for a basic cake.

  • Duration
  • Prep Time
  • about 4 cupsServings


  • 1½ cups (3 sticks) unsalted butter, softened
  • 4 cups confectioners’ sugar
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla
  • 2 teaspoons milk


1. In the bowl of standing mixer fitted with a whisk attachment, combine the butter, confectioner's sugar, salt, vanilla, and milk and whisk on medium-low speed until smooth.

2. Increase speed to medium-high and beat until light and fluffy, about 4 minutes. 

3. To store, place a sheet of plastic wrap over the buttercream so that it is touching it, cover tightly with a lid, and freeze up to 1 month. Thaw in the refrigerator and rewhip before using.

Recommended for the Chipper Chocolate Cupcakes.

Recipe Source: From SWEET DESIGNS by Amy Atlas. Copyright (C) 2012 Amy Atlas and The Stonesong Press, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved.