Paula Deen Vanilla Buttercream Frosting

Paula Deen vanilla buttercream frosting takes 5 minutes and just 4 ingredients, butter, confectioner's sugar, milk and vanilla, to make a smooth, pipeable cake topping. This easy homemade cupcake frosting fits birthday parties, holiday tables and church suppers, and it covers a dozen cupcakes without any cooking.

Add the second half of the sugar gradually, because dumping it all in at once sends a cloud of powder over the counter and leaves you with lumps. Stop when the frosting holds a soft peak, since too much sugar makes it stiff and gritty.

Starting with butter that is properly softened gives you a frosting that beats up fluffy and smooth instead of greasy or curdled. Her version uses a paddle attachment rather than a whisk, which keeps the frosting dense enough to pipe tall swirls without adding extra air bubbles.

Paula Deen Vanilla Buttercream Frosting

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Cooking timeminutes

Calories

380

kcal

Creamy butter and sugar beat into a smooth, spreadable frosting with a mild vanilla flavor. It holds a sharp swirl when piped, then sets with a light crust that stays soft underneath.

Ingredients

• 2 sticks Butter, room temperature
  

• 8 cups confectioner's sugar
  

• 1/2 cup milk
  

• 2 teaspoons vanilla extract
  

Directions

• Soften the butter: Set 2 sticks of butter out on the counter until they are room temperature and press in easily with a finger. Then drop them into the bowl of a standing mixer.
• Cream the butter: Beat the softened butter with the paddle attachment until it looks creamy and pale. That way it blends evenly with the sugar instead of leaving streaks.
• Add the first sugar: Add 4 cups confectioner's sugar, 1/2 cup milk and 2 teaspoons vanilla extract to the creamed butter. Beat until the mixture is completely smooth, which takes about a minute.
• Finish the frosting: Add the remaining 4 cups sugar gradually, beating as you go. Stop once the frosting reaches a spreadable, pipeable consistency, then swirl it onto cooled cupcakes or cake.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, OXO silicone spatula set, Riccle piping bags and tips set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use salted butter for this buttercream?

Salted butter works, but the frosting will taste a little less sweet and a bit more savory. If you want to control the flavor, unsalted butter is the safer choice, since you can always add a tiny pinch of salt yourself.

How long does homemade vanilla buttercream keep?

In an airtight container, it keeps in the fridge for about a week. Let it sit on the counter until it softens, then beat it again so it turns smooth and fluffy.

Can I make this frosting ahead of time?

Yes, make it a day or two before and keep it covered in the fridge. Bring it back to room temperature and rewhip it with the paddle attachment before spreading or piping.

What if my buttercream is too thin or too thick?

If it is too thin, beat in more confectioner's sugar a few tablespoons at a time until it holds its shape. If it is too stiff, add milk a teaspoon at a time until it spreads easily.

Do I need a stand mixer to make it?

A hand mixer does the job fine, though you will need to hold it steady for a few extra minutes. Start on low speed so the sugar does not fly out of the bowl, then turn it up once it comes together.