Silky Small Batch Vanilla Frosting
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This small batch vanilla buttercream is smooth, creamy, and whipped to perfection with classic vanilla flavor. Just enough frosting for your small cakes, cupcakes for two, or any treat that needs a spread or a swirl!
The Buttercream To Beat all Buttercreams
Caution: there’s a good chance this frosting won’t make it to the cake. 🙂
We’ve (probably) all been there – whipping up a simple buttercream like this one, giving it a taste-test (or ten), and suddenly wondering if there’s enough left to actually frost anything.
This vanilla frosting has served as the base for for every buttercream I’ve shared – from my small batch lemon frosting, strawberry small batch frosting, and even my chocolate peanut butter small batch frosting. Because behind every good frosting recipe lies the best vanilla base.
So, what makes this buttercream so good?
I’ve made a lot of frosting in my baking career and what I’ve learned through all of those test batches is: a little extra heavy cream will make the frosting incredibly light and fluffy (check out the photos below to see the texture your aiming for).
So the next time you find yourself eating too many spoonfuls – you can think of me doing the same!
My Tips For Super Smooth Buttercream Frosting
Making American buttercream frosting is relatively simple, but a few nuances can elevate it from good to great. Because let’s be real, what’s on top of the cake is just as important!
Higher-fat butter will have a deeper yellow hue. Sifted powdered sugar will yield incredibly soft frosting.
I like to use good butter – You’ll notice in the photo above that my butter cubes are pretty yellow. This is because I use butter that has a higher fat content (Kerrygold is my favorite). The more fat content in butter vs. water, the smoother and richer the frosting.
Cream the butter before adding other ingredients – This way, you remove any lumps and start the frosting with a uniform consistency.
And probably my #1 tip – sift the powdered sugar – Is it required? No. But it makes a world of difference. Powdered sugar is notorious for clumping. Sifting will remove those pesky clumps. Plus, it aerates the sugar, resulting in a lighter and fluffier frosting.
Frost, Swirl, And Decorate
We’ve made the frosting, now what to use it on?! And because of the scaled-down portion, you won’t have leftovers that linger in your fridge for days!
- Pipe it into pretty designs on a small 6-inch single or two-layer cake. My small vanilla cake would be a classic pairing!
- Swirl it on top of a batch of cupcakes (about 4 to 6, depending on your swirl height!) My vanilla berry cupcakes for two are a delicious idea.
- Sandwich it between two cookies for an extra special treat.
- Tint it with food coloring for themed celebrations or the holidays.
- Make it festive by folding in sprinkles or dusting it with sanding sugar.
- Enhance the flavor with different flavor extracts. Or how about mini chocolate chips?!
If you tried the frosting (or any other recipe on my website), let me know how it went in the comments below. I’d love to hear if it was a special occasion or just because (I’m with you, fellow eat-frosting-from-the-spoon folks!) And, while you’re there, a star rating would be appreciated! ⭐⭐⭐⭐⭐
Small Batch Vanilla Frosting
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 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 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 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 Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
Click here to learn more about me →
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