Recipe is a keeper, and a great "base" for making flavored buttercreams (I make a strawberry one, and a blackberry one by adding a cooked down, strained fruit puree). This recipe makes MORE than enough for 24 regular cupcakes.
Ultimate Vanilla Buttercream Frosting
Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
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- 1/2 cup butter, softened
- 2 teaspoons vanilla bean paste
- 1/8 teaspoon salt
- 1 (16-oz.) package powdered sugar
- 3 to 5 Tbsp. milk
- 1. Beat first 3 ingredients at medium speed with an electric mixer until creamy.
- 2. Gradually add powdered sugar alternately with 3 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition. Beat in up to 2 Tbsp. additional milk for desired consistency.
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