Buttermilk Frosting

This Buttermilk Frosting is perfect for cakes, cupcakes, cookies, and more! You'll love how quick and easy it is--not to mention the lovely tangy-and-sweet buttermilk flavor!

Course Dessert

Cuisine Buttercream

Prep Time 10

Total Time 10

Servings Tablespoons (1.5 cups)

Calories 94kcal

Author Amee

Ingredients

Buttermilk Frosting

½ cup unsalted butter, softened
3 cups powdered sugar, sifted
1 teaspoon vanilla bean paste (see note)
3 Tablespoons buttermilk, at room temperature

US Customary - Metric

Instructions

In the bowl of a stand mixer, beat the butter until smooth, scraping down the sides of the bowl as needed.
Gradually add the powdered sugar and mix until incorporated. Add the vanilla bean paste (see note) and buttermilk and mix to combine. If the buttercream is too thick you can add more buttermilk. If too thin, you can add a bit more powdered sugar until you reach the desired consistency.
If not using the frosting immediately, place it in an airtight container and it will keep in the refrigerator for up to a week. You'll have to take the frosting out of the fridge to warm up for it to be a spreadable consistency.
For longer storage, the frosting will keep for up to three months in an airtight container in the freezer. Just thaw overnight in the refrigerator, then allow to warm at room temperature until it's a consistency you can work with. If necessary, the frosting can be re-whipped to a smooth consistency.
Enjoy!

Notes

Note on vanilla bean paste: I love the flavor of vanilla bean paste, and the beautiful flecks of vanilla bean it leaves in both the cookies and the frosting! If you don't have vanilla bean paste or prefer not to use it, you can use an equal measure of vanilla extract.

Nutrition