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If you’re running short on time this holiday season, this is the perfect buttercream frosting to quickly decorate those Christmas cookies! It also works great for different occasions as an all-purpose frosting on cakes.
Hey friends! Back today to quickly share this frosting recipe with ya (I’ve decided Fridays are my recipe days, so I think I’m going to keep that as a mental note). This was one of those situations where I was getting ready to post a bunch of recipes for the holidays coming up but I haven’t yet done the whole pester-my-mom-for-old-pictures thing like I did when I posted some of our other family recipes. The one is a quick one I found in the handwritten recipe book my mom gave me a few years ago, and I hope you like it enough to tuck it away for your future vanilla frosting needs!
You may also want to check out:
- Royal Icing Recipe
- Soft and Chewy Sugar Cookies Recipe (seriously, these are the best sugar cookies despite the odd name we call them in my family!)
What makes this fluffy frosting recipe easy is that it uses marshmallow cream to allow us to skip the heavy cream and extra steps to getting the consistency of the frosting just right. I’m not crazy about a lot of vanilla or too much sugar, but this vanilla frosting seems to hit a good balance for me (occasionally when I pair with cookies or cakes that are also really sweet on their own, I add a pinch of salt to balance it out a little more).
I don’t often use my Kitchenaid mixer, but I would suggest using it for this recipe if you have one, just as an easy way to get all of the mixing done quickly if you’re pressed for time. You can also use a handheld electric mixer (my grandmother always did).
Things You May Need
- hand mixer
- stand mixer with whisk attachment
- mixing bowl
- silicone spatula
- offset spatula
- piping bags
- piping tips
Almost Homemade Buttercream Frosting
This tasty vanilla buttercream frosting adds the perfect amount of sweetness to compliment your favorite sugar cookie. It’s also a perfect compliment to cakes, cupcakes, and other dessert occasions where you need a yummy vanilla topping (and good with graham crackers too!).
- 16 ounces marshmallow cream
- 1 1/2 cups room temperature butter
- 5 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup of powdered sugar
- gel food coloring (optional)
- Beat marshmallow cream in a large bowl (either using stand mixer or hand mixer) set to low speed, adding butter until smooth.
- Add the lemon juice and vanilla.
- Add the powdered sugar a little bit at a time, scraping the bowl down the sides occasionally.
- Beat to desired consistency (smooth and fluffy).
- Divide frosting into a separate bowl for each color you want to use before adding a small amount of food coloring. Frost cookies as you see fit (spread it directly on cookies with a spatula or add to a piping bag).
Can you store buttercream frosting in the fridge or freezer?
Yes! Be sure to put it in an airtight container. To use it again, let it come back to room temperature then re-whip with an electric mixer until it’s fluffy again.
How long does buttercream frosting last?
Cover the bowl with plastic wrap if not immediately using to prevent it from forming a slight crust. In general, it can sit out on the counter overnight. In the fridge, buttercream can last up to two weeks but is best if used in one. In the freezer, it can last up to 3 months.