Introduction

This buttercream is the standard used in professional bakeries for cakes, cupcakes, cookies, and dessert fillings. It is smooth, fluffy, pipeable, and stable at room temperature. This recipe makes a big batch, perfect for frosting a layered cake or up to 36 cupcakes. It holds its shape beautifully and has a clean vanilla flavor that pairs with almost any dessert.

Ingredients

• 3 cups (680 g) unsalted butter, softened
• 12 cups (1.4 kg) powdered sugar, sifted
• ¾ cup (180 ml) heavy cream (or milk)
• 2 tablespoons pure vanilla extract
• ¼ teaspoon salt (adjust to taste)

Instructions

1. Beat the butter
   Place softened butter into a large mixing bowl. Beat on medium speed 3–4 minutes until pale, creamy, and smooth.
2. Add powdered sugar gradually
   Add 3 cups of powdered sugar at a time. Beat on low to combine, then medium to fully incorporate. Continue until all sugar is added.
3. Add cream + flavor
   Pour in heavy cream, vanilla, and salt. Beat on medium-high for 3–5 minutes. The mixture will become light, fluffy, and airy.
4. Adjust consistency
   • Too thick → add 1–2 tbsp cream
   • Too thin → add ½ cup powdered sugar
   • Too sweet → add a tiny extra pinch of salt
5. Use immediately or store
   • Room temperature: 2 days
   • Fridge: 1 week
   • Freezer: 3 months (thaw and re-whip before using)

Method

This buttercream follows the American buttercream method: whipping softened butter until airy, then balancing it with powdered sugar and a small amount of cream for smooth texture. This method is easy, fast, and reliable compared to meringue-based buttercreams.

History

American buttercream became popular in the early 1900s when powdered sugar became widely available. It was valued for being stable, sweet, and easy to mass-produce for bakery cakes. Today it remains the most common frosting style in home kitchens and commercial bakeries.

Benefits

• Stable in warm environments
• Easy to color and flavor
• Pipes very well
• Can be made in large quantities
• Beginner-friendly

Formation (How it develops texture)

The long whipping time incorporates air into the butter and cream, creating tiny air pockets that give the frosting a light, fluffy structure. Powdered sugar adds body, while fat from butter gives smoothness and stability.

Nutrition (Approx. per 2 tablespoons)

Calories: ~140
Fat: 9 g
Carbs: 15 g
Sugar: 15 g
Protein: 0 g

Lovers (Who loves this recipe?)

Cake decorators, cupcake lovers, home bakers, professionals, and anyone who enjoys classic bakery-style frosting.

Conclusion

This big-batch vanilla buttercream is a timeless favorite—reliable, simple, and delicious. It whips up in minutes and provides a smooth, luxurious finish for any dessert.

If you want:

• chocolate version
• strawberry version
• extra-stable version for hot weather
• or a bigger batch