This recipe only calls for 2 teaspoons of vanilla extract so you will have plenty left for other recipes. Real vanilla is pricy but it is definitely superior in flavor to the imitation stuff. This sweet, whipped buttercream is the perfect frosting for cakes, cupcakes, cookies, and brownies.The vanilla extract: Vanilla extract puts the вЂvanillaвЂ™ in this fluffy vanilla buttercream.

Room temperature butterFirst, you'll want to start with room temperature butter. It's a quick and easy option for topping your next batch of cupcakes or birthday cake.This frosting, with the addition of more heavy whipping cream and extra whipping time, turns out light, fluffy, and perfectly sweetened.Looking for a chocolate version? Try my whipped chocolate buttercream frosting! Looking for an even less sweet frosting option? Try my recipe for Homemade Whipped Cream. Marshmallow cream is similar to Swiss meringue or a 7-minute frosting it is a shelf stable meringue.Everyone deserves a special treat on their birthday and this over-the-top vanilla bean cake topped with piles of fluffy vanilla bean frosting and colorful sprinkles makes your day extra specialButtercream frosting is made with butter and confectioner's sugar, and there's no cooking involved. Next comes some marshmallow fluff which gives the frosting more structure.

But, you will want to give them some time to come to room temperature before serving.Here's a fantastic article about how frosting holds up to heat: The Best Cake Frosting For Hot Weather Almond extract in frostingIf I want to make a 'fancy' buttercream frosting, maybe for a party or wedding, add Вј teaspoon of almond extract. Refrigerating your frosted baked goods for a short amount of time will not hurt them. How to store frosted baked goodsBaked goods can be frosted the day before an event and left at room temperature in a sealed container.Keep in mind, butter melts around 90 to 95 degrees Fahrenheit.If your location is nearing this temperature, I'd recommend refrigerating your baked goods until an hour before you're ready to serve them. Sliced butter will warm up faster than a whole stick of butter. You'll be whipping your butter and other ingredients together - this requires room temperature butter for a creamy, smooth consistency.To speed up the process of warming cold butter, Slice your butter into smaller pieces and set out on the kitchen counter.

Recipe will make enough to frost up to 18 cupcakes with piped frosting, 24 cupcakes spread with a knife, a 9x13 sheet cake, a 13x18 sheet cake, or the top and middle of a round 8 or 9 inch 2-layer cake (leaving the sides bare). Bring to room temperature before spreading onto baked goods. Frosting will keep for 1 week in a sealed container in the refrigerator, or up to 3 months in the freezer. ItВ gives your frosting a slightly elevated flavor, which I like to call 'fancy buttercream.' Great for wedding cakes and cupcakes. *Almond extract is optional. Use the sliding bar to change the serving size and measurements.

Butter melts around 90 to 95 degrees, and so will your frosting. If you have a fully decorated cake or cupcakes with a fruit filling, I'd recommend refrigerating them overnight so they stay fresh longer. Baked goods can be frosted the day before an event and left at room temperature in a sealed container.

Refrigerating your frosted baked goods will not hurt them, but you will want to give them some time to come to room temperature before serving.

Fluffy Vanilla Frosting