This buttercream recipe pretty much blew my mind. I owe a big thank you to my other mother, Marilynn, for this recipe (She was married to my father, and “other mother” is more fitting than “step mom”). I’m not a big frosting person; buttercream and cream cheese frostings are usually just ok, and I can take them or leave them. I also tend to have trouble getting my powdered sugar incorporated into the buttercream. It just ends up being lumpy.
Well, this buttercream frosting takes care of that because it uses (are you ready for this?) granulated sugar! Don’t worry – it’s not gritty at all. In fact, it has the texture of a light whipped cream with the flavor of a sweet, vanilla buttercream. It’s honestly the best frosting (buttercream or otherwise) that I’ve ever had.
One note – to get the best flavor, you’ll want to use real butter and pure vanilla extract. This frosting recipe will frost a 3 layer cake or generously frost about 24 cupcakes. Also, you may want to check out my chocolate and cream cheese versions of this recipe.