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Vanilla Buttercream Frosting
This easy vanilla buttercream frosting is rich, creamy, and made with real vanilla beans. It’s super simple to make, perfect for piping onto cakes and cupcakes!
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
12
servings
Calories
164
kcal
Author
Rachel Gurk
Ingredients
⅓
cup
unsalted butter
softened (see note)
the seeds of two vanilla beans
(or
1
teaspoon vanilla bean paste)
2
tablespoons
milk or cream
3
cups
powdered sugar
Instructions
Using an electric mixer, cream together the butter, vanilla, and milk.
One cup at a time, add powdered sugar until you achieve desired consistency. You’ll want it a little stiffer/thicker for piping.
Notes
Yield:
1 1/2 cups, enough for a 9×13 cake or 12 cupcakes. Double recipe for a layer cake.
Butter should be fairly firm, not completely mushy.
Nutrition
Serving:
2
tablespoons
|
Calories:
164
kcal
|
Carbohydrates:
30
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
14
mg
|
Sodium:
2
mg
|
Potassium:
6
mg
|
Sugar:
30
g
|
Vitamin A:
162
IU
|
Calcium:
5
mg
|
Iron:
1
mg