This Perfectly Perfect Buttercream is Creamy, Smooth, Buttery, Rich and the perfect addition to any baked Good. You’ve never had anything like it.
I never knew I liked buttercream until I took the time to experiment with different types. Once I realized that there was a world beyond American Buttercream my heart soared! This Perfectly Perfect Vanilla Buttercream combines all of the things I love about Swiss Meringue Buttercream but pulls a little bit of the sweetness and stability that we Americans are used to from American Buttercream. It’s the perfect combination. And it’s absolutely my claim to fame! It’s what keeps people coming back… It’s THAT good!
There are plenty of things you can take a shortcut on when it comes to baked goods, but Frosting… it’s not one of them. Store bought frosting, or a terrible recipe can ruin the perfect cake or homemade cookies. Whereas a high quality buttercream elevates your cake or cookies.
When I took the time to make a Meringue Based Buttercream years ago, I was fascinated with how silky it was. Such a difference from the gritty texture you often find with American Buttercream, not that there aren’t decent recipes out there! But I honestly thought it was just a little bit too Buttery. Maybe just not what I was used to, perhaps. Much better than American Buttercream, but definitely not quite what I wanted ALL the time.
So I started thinking of ways I could have the best of both worlds. I wanted something that would TONE DOWN the sweetness of American Buttercream, but also offer a bit of the stability that you get from it. I also needed something with the silky, rich beauty from the Meringue. It took me about a year to lock down the right consistency, but I can tell you that I have yet to find a better Vanilla Buttercream recipe… This Perfectly Perfect Vanilla Buttercream will tickle your taste buds, and you’ll want to eat it by the spoonful!
So lets get started!
Unwrap and cut all the butter
make Your Meringue
- Combine egg whites with sugar
- Bring a few inches of water to a simmer in a pot
- Continuously stir the egg whites and sugar over the pot of water until the mixture reaches 160 degrees Fahrenheit, or until the sugar is completely dissolved
- Using the Whisk attachment, Whip the mixture on high until stiff peaks form and the mixture comes down to room temperature
Add your butter
Add Your Powdered Sugar & extracts
stir out the excess air bubbles
Tips For Success
- Make Sure the bowl to your Stand Mixer is Free of any grease. Wipe the bowl and the whip attachment down with lemon juice or vinegar.
- Add butter SLOWLY.
- When it looks curdled, KEEP WHIPPING!!
- Use Pure Extracts. This is a high quality buttercream, if you use imitation flavors, it will cheapen it. I love a good Mexican Vanilla.
- Always use LARGE EGGS.
- When Coloring, use Gel Food Colors. DO NOT use liquid food color.
Why should I spend the Extra Time to make this?
- Tastes soooo much better than American Buttercream
- Makes creating a flawless cake EASY because it is so amazingly workable
- Smooths like a dream
- Easy To Pipe
- It’ll be the talk of the party!
Combine this Perfectly Perfect Vanilla Buttercream with my Easy One Bowl Vanilla Cake and you’ll be overwhelmed by all of the compliments at the birthday party. Or use it to fill my Easy Red Velvet Sandwich Cookies! It’s so unbelievably versatile.
How Long will it last and How do you store it?
This recipe makes a big batch. It will easily cover 2- 8″ Cakes. You can definitely half the recipe if you’d like, but it also FREEZES LIKE A DREAM!!! So I personally always make a big batch, because it doesn’t take much more time. You can leave it on the counter for up to 2 days, or it will keep in the Fridge for Up to a week, or you can Freeze it for 6 months or more!
If you freeze this Perfectly Perfect Vanilla Buttercream, just take it out of the freezer the night before you want to use it and leave it on the counter to thaw. Then re-whip it and you are all set!
I’d love to hear what you think! Try it and let me know in the comment section below!
Happy Decorating! -Chels
Perfectly Perfect Vanilla Buttercream
Equipment
- Stand Mixer
Ingredients
- 10 Large Egg Whites
- 2 1/2 Cups Sugar
- 6 4 oz Sticks Unsalted Butter
- 4 4 oz Sticks Salted Butter
- 1 1/2 Tbsp Vanilla Extract
- 1/2 Tbsp Almond Extract
- 2 lbs Powdered Sugar
Instructions
- Cut Butter into Tablespoon slices and set aside. Wipe the bowl and whisk attachment of your stand mixer with lemon juice or a little bit of distilled vinegar to remove any traces of grease. Separate Egg whites from egg yolks. Place the whites into the bowl of your stand mixer. Add Sugar and whisk together. Heat a couple of inches of water in a pan on the stove until simmering. Place the bowl of your stand mixer onto the saucepan and whisk continually until the sugar mixture reaches 160° or until the sugar is dissolved and the mixture is hot.
- Remove the bowl from the pan of water and put onto the mixer with the whisk attachment. Mix on high until stiff peaks form and the bowl of the mixture is room temperature. Start adding the butter one tablespoon at a time. After adding 8-16 tablespoons, switch to the paddle attachment, scrape down the sides of the bowl, and continue mixing on medium high speed while you add the rest of the butter. Then mix on high for 2 minutes.
- Turn the mixer to low and add the powdered sugar slowly until completely incorporated. Add Vanilla and Almond extracts. Whip again on high for 2 minutes more. Scrape down the sides and mix again. Switch speed to stir and mix for 10 minutes to remove big air bubbles.
Notes
Literally the best frosting ever created, so excited to have the recipe!?😍
Thank You, Casey! Definitely My favorite!
Your. Buttercream frosting is the bomb.com
Thanks Shawna! Let me know if you give it a shot!
Seriously the GREATEST frosting I have ever eaten!!! When we order cakes I never want to share because of the frosting! And I’m not a huge frosting fan! This is lick the bowl good! I’m beyond ecstatic to have this recipe!!! Thanks Chelsey!!!
Awww Jenna! Thank you for such a great description! I am a HUGE fan of this buttercream! And like you, frosting is NOT my favorite part! I’m so glad you’re excited!
Can I double this and have it fit in the kitchenaid or no?
Hi Haley, This recipe is too big to be doubled in your standard mixer. I typically make a recipe that is about 1 1/2 times this recipe.
This frosting is so beautiful and creamy! The best vanilla buttercream ever. I was nervous I’d mess it up but it turned out perfect (and I even halved it without problems!) Thanks for sharing Chelsey!
I’m so happy you didn’t have any problems making it! I have never found a recipe that compares to what this one has to offer. And the fact that you halved it like a pro is AWESOME!!! Thanks, Kaitlan!
I tried it for the first time and it was soooo good!! I can’t believe I did it! Everyone in my family loved it! I had to come back and read your blog again because it was really soft when I was piping it. Now I know I let the butter sit out too long and it wasn’t cold enough. Thanks for sharing your great recipe!
I’m so glad it was a hit! If you make it again and encounter a similar problem, just remember that throwing the mixing bowl into the fridge for 10-15 minutes and then re-whipping usually solves the problem! Living here in Utah, you have to be mindful of the temperature of your kitchen. If it is a particularly cold day, leave the sliced butter out longer. If it’s a warm day, wait to cut the butter until the meringue is whipping up! -Chels
I had been looking for a version of Swiss meringue meets American buttercream frosting and this recipe was perfect. The directions were easy and thorough. I did use less vanilla and almond out of personal preference. Loved it thank you xoxo
I’m so glad it was a success! And I’m super happy to hear you were able to cater it to your own personal preferences! Thanks for the feedback and happy baking 🙂
Planning on making your buttercream frosting. Can I use swerve confectioners sugar substitute?
Thanks
Hi Karol, I wanted to get some opinions from some other bakers I know before I answered your question. I don’t work with sugar substitutes at all. It’s not anywhere close to my area of expertise. But I’m told that you should be able to sub the confectioners sugar for the Swerve confectioners. You just won’t be able to sub the granulated sugar for the Swerve granulated sugar substitute as the properties will not allow for a nice stiff meringue. I have been told that you can sub out Allulose for the granulated sugar if you are wanting to go completely sugar free. Best of luck! Let me know if you try it. -Chels
I’m looking to make a 3 layer 8″ cake and 24 cupcakes. Should I double the recipe? Just want to make sure I have enough frosting for cake & cupcakes! Thank you!
You should have plenty! This recipe makes a big batch! -Chels
I was looking for a recipe as an alternative to store-bought. While making it, it was so much more involved than my usual ‘color the premade icing ‘ that I was seriously doubting ever going through all that effort again… until I tasted it!! Literally the best frosting I’ve ever tasted in my life! Totally worth the effort and everyone raved about it! I’ve already made it again. This is my new favorite recipe.. thanks so much for sharing!!
Hahaha! I love this! You are NOT wrong… this buttercream is such a commitment! But oh so very worth it. I honestly was going to post a smaller recipe version, but because this frosting freezes so well, I knew people would be happy to have it on hand for the next cake! It IS a dream! I’m so happy you are using the recipe and enjoying it!!
Why can you not use liquid food coloring? Does it have to be gel? Thanks!
Liquid food color is watered down. It’s not as vibrant and takes a lot more of it to get the color you are looking for. Because of this, it will affect your consistency and flavor if you need to add too much of it. I highly recommend gel or powdered food color. But if you are going for a very pastel color and you are in a bind, you can use liquid. With the amount of time and dedication this recipe requires, I personally would invest in even just a starter pack of gel food coloring. A little goes a long while, so it will last. There are some gel food colors tagged in this post!
My meringue became runny as i put the butter in. Did i put it in too fast. I was perfect before the butter.
It’s possible that you put it in too soon, the meringue should not be HOT. However, your meringue is going to go from fluffy and stiff to loose and then creamy as you whip it. So just keep whipping until it comes together! If it stays runny, chances are it’s too hot. Pop it in the fridge for 20 minutes and then whip it again. Whatever you do, don’t trash it! It will come together!
Can I use liquid egg whites from a carton? Or meringue powder??
I cannot guarantee the results will be the same. I suggest that you use separated egg whites.
does this icing “crust” and get firm or does it stay soft?
This does not crust over like an American Buttercream. That being said, if you place it in the fridge or the freezer, you might need to wet your cake just a touch to attach anything decorative, like fondant or sprinkles. You can do this by heating up your scraper and doing a swipe around the cake to remelt some of that butter, or just paint the section with water. It creates a MINOR crust after it has been chilled, but it does not really dry out the way the American Buttercream does.
Do I NEED to use salted butter? I only keep unsalted in our home.
No. But I would probably add some salt to the recipe. Most buttercream calls for a small amount of salt.
Is the butter supposed to be soft when you add it or cold … sorry seems like a dumb question, I’m just nervous to mess it up!
I go over this in the post, but your butter should be cold. It should not be solid, however. So in the summer, I cut my butter while the meringue is whipping. But in the winter when my kitchen is colder I cut it before I even start making the meringue.
Hi quick question. I’ve always made meringue buttercream for the same reasons you mentioned … however , I’ve never added the additional powdered sugar at the end . Is there a reason for powdered sugar ? Will it make the buttercream more strong/stable to pipe flowers ?
Thanks !
The reason for the powdered sugar is to make a hybrid between meringue based buttercream and American. It pleases a bigger crowd. Just enough sweetness without it being too much. It’s why it’s not called Italian or Swiss Meringue. It’s a hybrid. 🙂 And yes, I would consider it to be a little more sturdy. Not as sturdy as full American though. It’s still fairly soft. You’ll want it just a touch cooler than room temperature for piping anything too complicated.
Hi! I really want to make this as it sounds amazing. But I do not have a stand mixer right now. Would you think it would be possible to do with just a hand mixer?
Hi Melisa, I would probably not recommend attempting this recipe with a hand mixer. It takes quite a while and could possibly burn out your motor… if you can find a friend or family member with a stand mixer try asking to borrow it. You can always bribe them with some delicious buttercream!!! 😉
I just made this last night and it’s delicious! I only had time to crumb coat my cake and then refrigerated everything. I plan to continue my cake tonight and wondering your suggestion for the frosting as it’s been chilled. I see your comments about after it’s been frozen, but unsure if that applies to refrigeration as well? Do I let it set out and whip it again?
Practicing for my first decorated cake for my daughter’s upcoming first birthday! Thank you!
Sorry I am just seeing this, Andrea! I hope you got it all figured out and it turned out well. Would love to know how her cake turned out. In the future, I personally leave the frosting out on the counter at room temp if I’ll be finishing the cake the next day. (I’d chill the cake in the fridge) But you’ll definitely still want to whip it again to achieve the same consistency.
This was amazing!! I made this and your chocolate frosting and they were the best frostings I’d ever made (or tasted)! I couldn’t stop eating it from the bowl. Using it again for my daughter’s 5th birthday cupcakes.