Easy Vanilla Buttercream Frosting Recipe

I've been baking a lot of cakes this week, experimenting with different ingredients and updating old photos. To go with all the cake, I worked on a new easy buttercream frosting recipe. I almost didn't bother posting it because there are already quite a few here, but this one is different enough that I think it's worth sharing.

A Frosting Without Confectioners' Sugar

If you're looking for a buttercream frosting without confectioners' sugar, this is a fun recipe to have in your collection. It's not quite American buttercream, not quite Swiss meringue buttercream and not ermine frosting either. And with a stand mixer, it's surprisingly easy. You briefly boil together heavy cream, sugar, corn syrup and salt, then let the mixture cool. Once it's cool, you gradually beat in chunks of cool butter. After all the butter is incorporated, you then beat until the frosting becomes silky, smooth and spreadable.

Texture and Sweetness Level

Okay, so what's it like? Well, it's rich. It's slick, silky, buttery and full of vanilla flavor thanks to the vanilla bean paste. And the sweetness level (to me) is just right. If you feel like making it sweeter, add an extra tablespoon of sugar at the beginning, but it's worth trying as written first.

You can use the frosting any way you like. I used it to frost a Magnolia yellow cake, but I actually can't wait to use it on cupcakes because it's so rich. A little goes a long way. I'm really looking forward to hearing what others think and open to suggestions. Frosting is one of my least favorite things to make, but this one was kind of fun.

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Recipe

Easy Vanilla Buttercream Frosting

Anna

An easy vanilla buttercream frosting made without confectioners' sugar. This makes enough for about 16 cupcakes or one 8-inch cake.

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Prep Time 20 minutes mins

Cook Time 3 minutes mins

Cooling Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Ingredients

 

• ½ cup heavy cream (120 grams)
• ¾ cup sugar plus 1 tablespoon (165 grams)
• 1 tablespoon light corn syrup or just use another tablespoon sugar (20 grams)
• ¼ teaspoon salt
• 2 teaspoons vanilla bean paste
• 2 sticks cool butter (62 degrees), cut into 16 chunks (228 grams)

Instructions

 

• Put the cream, sugar, corn syrup and salt in a small saucepan with a lid. Cover and set over medium heat. Bring to a simmer.
• Remove the lid and bring to a gentle but controlled boil. Keep a close eye on it and control the heat so that it does not boil over, and boil for 1 minute.
• Pour the mixture into the bowl of your stand mixer.
• Let it cool naturally to barely warm, stirring every 10 minutes or so. This should take about 45 minutes. If using a thermometer, the temp should be about 70 degrees F.
• Once cool, add the vanilla bean paste.
• Set the mixer on the stand and attach the paddle. With the mixer on medium-low, add the butter one piece at a time, allowing each piece to blend in before adding the next. As the frosting becomes creamy, you can add the remaining pieces a little more quickly.
• Once all the butter is incorporated, it should be thick and creamy.
• Increase mixer speed slightly and beat for 2-3 minutes or until silky and smooth.
• If the frosting seems too soft: Chill the bowl for 10 minutes, then beat again. If it looks curdled: Keep beating for another minute or two. If it still looks curdled, let it warm slightly and continue beating until smooth.

Keyword Easy Buttercream, Frosting, Vanilla Frosting

Tried this recipe?Let us know how it was!