Vanilla Buttercream

A creamy and smooth, equal parts butter and shortening, crusting buttercream; perfect for frosting and piping cakes, cookies and cupcakes.

  • 2 cups unsalted butter, softened
  • 2 cups vegetable shortening
  • 4 lbs pure cane sugar powdered sugar¹
  • 1 tablespoon clear vanilla extract²
  • 1 tablespoon butter vanilla³
  • 6-8 tablespoons milk
  1. In a large bowl using an electric mixer, cream butter and shortening until creamy and smooth. Add vanilla and butter extracts; mix until combined.
  2. Turn mixer on lowest speed and slowly add 1 lb of powdered sugar; mix until creamy. Scrape down bowl as necessary. Adding the powdered sugar gets dusty - place a damp towel over the top of the mixer to shield flying powdered sugar dust.
  3. Continue to slowly add remaining powdered sugar; blend until completely combined.
  4. Once all powdered sugar has been mixed in, add 1 tablespoon of milk at a time and mix. Continue to add and mix until desired consistency is achieved. Eat & Enjoy!

Store Vanilla Buttercream in an airtight container in the fridge; will keep 2+ weeks.
When you are ready to use, thaw to room temperature and re-whip; adding milk as needed.

¹ For a creamy buttercream use pure cane sugar powdered sugar. If it doesn't say "pure cane sugar" it is beet sugar, which can leave buttercream gritty.

² Pure non-clear vanilla extract can be used instead of clear vanilla extract, however this will effect the color of the buttercream. It will make it less white.

³ Butter vanilla adds more butter flavor to the buttercream; it is subtle and worth adding but is not necessary.

Recipe from Rose Bakes.