Knowing how to make a small batch of vanilla buttercream is such a game changer! If you need just a bit of frosting for a few cupcakes or to sandwich in-between cookies, this recipe is my absolute favorite. With five basic ingredients, you'll have a super flavorful, silky, and buttery frosting. It's so good!
Today, we're going back to basics, and by basics, I mean buttercream. I'm super picky when it comes to any kind of frosting. But this one is clutch.
Unlike the frostings I learned how to make in pastry school, this one is made with all-butter! This is strictly a shortening-free house. But it's all good, you don't need shortening to make frosting that's uber fluffy and airy. Just a little bit of patience.
This recipe is obviously good for small batch vanilla cupcakes or small sheet cakes. But I also like to sandwich it in-between oatmeal cookies or slather it on top of small batch cinnamon rolls! You really can't go wrong here.
Vanilla bean paste or extract
For me, it's definitely worth splurging on a jar of vanilla bean paste for frostings and buttercreams. You don't really notice it in cakes, cupcakes, and cookies, but it adds so much extra vanilla flavor in puddings, frostings, etc! Plus, you get those gorgeous black specks, so pretty.
With that said, I've also made this recipe with pure vanilla extract and it's just as amazing! But I like to add a little extra splash of extract because the paste is more concentrated.
Make the frosting
The key to fluffy frosting is beating it on medium-high for 2-3 minutes. That will make the buttercream silky, smooth, and pipe-able.
Frosting consistency
This buttercream is ready when it's smooth and easy to spread (but still holds its shape!). If the frosting is too thick, add more milk ½ teaspoon at a time. Or, if it's too thin, add more powdered sugar 8 grams (1 Tablespoon) at a time. It should be easy to pipe and spread without being melty.
Store at room temp
Buttercream has enough sugar in it that you don't need to pop it in the fridge. You can cover the frosting and store it at room temp for 2-3 days. I also like to press a piece of parchment paper to the top to keep it from drying out.
When it comes to small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, here are all my tips on how I measure ingredients for small batch baking.
If you try this recipe, I would love if you left a star rating and review. I read every comment and love hearing what you think about my recipes. Thanks so much for supporting Midnight Bake Club!
Easy Small Batch Vanilla Buttercream
Equipment
- Hand mixer or stand mixer
Ingredients
- 60 grams unsalted butter, softened (¼ cup)
- 120 grams powdered sugar, divided (1 cup)
- Pinch of Kosher salt
- 1 teaspoon vanilla bean paste or 1 ½ teaspoons extract
- 2 teaspoons whole milk
Instructions
- Add the unsalted butter, 60 grams (½ cup) of the powdered sugar, and a pinch of Kosher salt to a medium mixing bowl. Using a hand mixer or stand mixer with a whip attachment, beat the butter and powdered sugar until the mixture is thick and creamy. It may be a little crumbly at first, but if you keep mixing, it'll eventually come together!
- Add the remaining 60 grams (½ cup) of powdered sugar, vanilla bean paste or extract, and milk to the frosting. Beat until everything is well-combined, scraping down the sides of the bowl 2-3 times in-between.
- Turn the mixer to medium-high and beat the buttercream for another 2-3 minutes, until the frosting is very silky, fluffy, and lightened in color. Store in an airtight container for later or use it on cupcakes, cookies, cake, etc.
Did you make this recipe? I'd love to hear what you think!