Small Batch Vanilla Buttercream Frosting

Super creamy vanilla buttercream frosting spread on a cake.

Small Batch Vanilla Buttercream Frosting

Small batch vanilla frosting made with the perfect balance of butter, powdered sugar, and cream. A classic American buttercream that’slight, stable, and perfectly scaled for a 6-inch cake or 4 to 6 cupcakes.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings: Cups (approx.)

Calories: 110kcal

Author: Erin Cernich

Equipment

Ingredients

3 tablespoons unsalted butter, room temperature
¾ to 1 cup powdered sugar sift for best results
¼ teaspoon salt
1 to 2 tablespoons heavy whipping cream, room temperature
½ teaspoon vanilla extract

Instructions

Add the butter to a medium mixing bowl. Using a hand mixer with beater attachments, beat the butter on medium speed until smooth and creamy – about 2 minutes. Tip – See Notes for how to use your stand mixer.
3 tablespoons unsalted butter, room temperature
Add 1/2 cup of powdered sugar, salt, 1 tablespoon of cream, and vanilla. Beat on medium speed until combined and the frosting begins to get creamy. Add 1/4 cup powdered sugar and continue to beat until combined. Tip - For smooth frosting, sift the powdered sugar into the bowl.
3/4 to 1 cup powdered sugar, 1/4 teaspoon salt, 1 to 2 tablespoons heavy whipping cream, room temperature, 1/2 teaspoon vanilla extract
Switch to the whisk attachments on your mixer. Turn the mixer on medium-high speed and continue to mix for at least 3 to 5 minutes – the frosting will start to get fluffy and light. While mixing, add a little more cream and/or powdered sugar to get your desired frosting consistency. I prefer my frosting lighter and often add a little more than 2 tablespoons of cream with almost 1 cup of sugar. More powdered sugar will yield a stiffer, thicker frosting.
1 to 2 tablespoons heavy whipping cream, room temperature
Storage - The frosting is ready to use immediately or can be stored in a covered container and refrigerated for up to 1 week. If refrigerating, bring the frosting to room temperature to use. I also recommend giving it another mix to lighten and loosen.

Notes

Serving Size - This is a small batch frosting recipe that can be doubled. It will make enough frosting for a small 6-inch cake or small batch of 4 to 6 cupcakes.
Room Temp Stable - The frosting is stable at room temperature for up to 8 hours. Beyond that, I recommend refrigerating.
Stand Mixer – You can use your standard tilt-head stand mixer and attachments with a small 3-quart mixing bowl. Note that when creaming the butter, you will want to scrape down the sides of the bowl. Even though it is a smaller bowl, the butter may want to stick to the sides.

Nutrition