This Vanilla Butter Cream Frosting is the bomb! It’s my absolute favorite vanilla butter cream recipe. I use it a lot especially for frosting cup cakes.
It has a silky smooth creamy texture, but it holds its shape beautifully for piping and decorating.
It’s your classic vanilla butter cream frosting using butter and confectioners’ sugar but with a few twist-a little bit of cream cheese is added which gives it an extra, extra creamy texture. Heavy whipping cream takes it to the next level as far as richness and the awesome favor of Mexican vanilla really sets this frosting apart from all the rest.
I love Mexican vanilla in this frosting recipe. It has a sweet flavor with a very bold taste. It pairs perfectly with vanilla butter cream.
- 1 ¾ cups (1 stick and 6 tables spoons) salted butter, softened to room temperature
- 3 ounces cream cheese, softened to room temperature
- 5 ½ to 6 cups confectioners’ sugar, sifted before measuring
- 3 tablespoons heaving whipping cream
- 1 tablespoon Mexican vanilla or Mexican vanilla blend such as Molina
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium speed until light and fluffy. About 2 minutes.
- Slowly add 5 1/2 cups of confectioners’ sugar, the heavy cream, and Mexican vanilla, while reducing the mixer speed to running low. If mixture seems too thin, add ½ more confectioners’ sugar or if frosting is too thick add another tablespoon of cream. ***Whip on high speed for about 2 to 3minutes or until frosting is very light and fluffy.
- Store in an airtight container for up to 7 days in the refrigerator.
Recipe tip: This recipe makes enough frosting to frost 12-16 cup cakes or one 9 x 13 quarter sheet cake and a 3 layer cake.
***Whipping on high speed after all the ingredients have been added is very important to having a light, fluffy and creamy icing.