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Small Batch Vanilla Buttercream Recipe

This is a smaller batch of my favorite vanilla buttercream! It's great for a batch of cupcakes, or a smaller cake (6 inches or less).

Course Dessert
Cuisine American
Keyword american buttercream recipe, small batch frosting, vanilla frosting recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 6 inch cake

Ingredients

  • 1 cup unsalted butter, room temperature (217 grams)
  • 4 cups powdered sugat (454 grams)
  • 1 pinch salt (2 grams)
  • 1 Tbsp heavy cream (or whipping cream) (15 grams)
  • 2 tsp vanilla extract (8 grams)

Instructions

Instructions

  1. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

  2. Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 

  3. If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Recipe Notes

If you are making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!