White Buttercream Frosting

image of vanilla buttercream being mixed that's smooth

4.84 from 42 ratings

White Buttercream Frosting

This buttercream frosting recipe makes bright white frosting and only uses five ingredients! It's so easy and delicious to make, you'll never buy frosting again!!

Prep Time5

Total Time5

Course: Frosting & Fillings

Cuisine: American

Servings: 6 cups

Calories: 1074kcal

Author: Chelsey White

Equipment

Ingredients

White Buttercream Frosting

2 cups unsalted butter, room temperature 454g; 1 lb box
1 Tbsp vanilla extract or vanilla bean paste 12g
1/2 tsp fine salt 3g
7 cups powdered sugar 907g; 2 lb bag
3 Tbsp heavy whipping cream, room temperature 45g

Instructions

Beat 2 cups of unsalted butter on a medium-high speed (6-8 on a KitchenAid) for 2 minutes with a paddle attachment and stand mixer or in a large bowl with an electric hand mixer. It should become lighter in color and look white once it's been whipped up.
Then mix in 1 Tbsp vanilla extract and 1/2 tsp salt on a low speed until incorporated.
Gradually add in 7 cups of powdered sugar while mixing slowly on the lowest setting. Halfway through, add 3 Tbsp of heavy cream to make it easier to mix. I like to place a kitchen towel over my mixer to help contain any powdered sugar clouds.
Mix on low until the ingredients are fully incorporated and the desired consistency is reached. If the frosting is too thick, add additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
If your buttercream isn't as white as you'd like at this point, you can mix in a tiny drop of purple gel food coloring or 1/2 tsp of white gel food coloring on a low speed to brighten it.

Video

Notes

Yield

This recipe makes about 6 cups of frosting. If needed, this recipe can be doubled or tripled. A double batch will fit/can be made in a 5 qt Kitchen Aid Mixing bowl.

I usually make 1 batch of frosting to stack and frost a seven or eight-inch layer cake.

Making This Brown Butter Buttercream in Advance and Storage Tips

You can make this frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.

This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again.

A frosted cake can last in the fridge for a week or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!

Tips for Making the Best White Buttercream Frosting:

Make sure your butter is at room temperature before making your frosting.
Set a timer and beat your butter for a full 2 minutes before adding in any other ingredients. This lightens the color of the butter and creates the perfect white base for your frosting.
As long as your powdered sugar contains cornstarch (most brands in the US do) there's no need to sift the powdered sugar.
Use heavy cream or heavy whipping cream and not normal milk! The higher fat percentage gives the frosting a great consistency.
If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple of minutes to make it super smooth.
If your buttercream isn't as white as you'd like once it's fully made, you can mix in a tiny drop of purple gel food coloring or 1/2 tsp of white gel food coloring or titanium dioxide powder on a low speed to brighten it.

Nutrition