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Slice of vanilla cake with buttercream vanilla frosting made without confectioners' sugar.
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Easy Vanilla Buttercream Frosting

An easy vanilla buttercream frosting made without confectioners' sugar. This makes enough for about 16 cupcakes or one 8-inch cake.
Course Dessert
Cuisine American
Keyword Easy Buttercream, Frosting, Vanilla Frosting
Prep Time 20 minutes
Cook Time 3 minutes
Cooling Time 45 minutes
Servings 12 slices
Author Anna
Cost 5

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.