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This bakery-style “house” vanilla buttercream frosting was one of the most requested Amycakes Bakery recipes. It’s creamy and light with a delicious vanilla flavor and is not overly-sweet. We called it a cream cheese/ buttercream blend, but It’s not overly cream cheese-y, and a lot of people might not even realize it contains cream cheese. The cream cheese provides the perfect creamy texture without being gritty or crispy, while again balancing the sweetness. Beating it on high for 2-3 minutes will whip in air to make it light and fluffy. Using Instant Clearjel (my favorite bakery ingredient) will thicken the buttercream slightly to help with piping rosettes or other decorations.
Use it in my Moist and Fudgy Chocolate Cupcakes and or pair it with a delicious Cake or Cupcake Filling. You can also find this buttercream within my most popular bakery cake recipe, Moist Vanilla Almond Cake.
Vanilla Buttercream Frosting: a Bakery Recipe
InstructionsTurn Instruction images ON or OFF
Make Vanilla Buttercream
- Whisk the powdered sugar and Instant Clearjel together until well-blended. Set aside.
- Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened.
- Add the room temperature salted butter and continue to beat until there are no lumps, scraping the sides of the bowl as needed.
- Add the shortening and beat and scrape the sides until the mixture is smooth without lumps.
- While the mixer is on low, slowly add the powdered sugar mixture.
- Add the corn syrup, pure vanilla, and almond extract (if using, see Note #2). Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This will add air into the buttercream and make it light and fluffy. The Instant Clearjel will cause the buttercream to thicken slightly during the next 10 minutes as it sits (See Note #3).
- This buttercream is best served at room temperature. If you aren't serving it within 24 hours, refrigerate it, but remove it from the fridge a couple of hours before using so that it may come back to room temperature before frosting cakes, cupcakes, or serving.
- Read my article Instant Clearjel: a Magical Little-Known Bakery Ingredient to see why I think this ingredient is worth having in your pantry. Instant Clearjel must always be whisked thoroughly with other dry ingredients before added to wet ingredients to avoid clumping. I have tested this recipe with the following Instant Clearjel brands: Prepared Pantry, Hoosier Hill Farm, and Ingredion. Make sure what you purchase is labeled as “Instant.” Cooktyle Clearjel is a different product that does not work the same in cakes. If you don’t have Instant Clearjel you can substitute with additional powdered sugar as described in my Instant Clearjel Substitutes.
- I like to add a hint of almond extract when pairing this buttercream with my vanilla almond cake.
- I prefer light and airy buttercreams, and this soft buttercream still has a lot of lift to it due to the Instant Clearjel. If you need a stiffer or sturdier buttercream for piping taller or more intricate designs, simply mix equal parts Instant Clearjel and Powdered Sugar together, then slowly blend it in to your buttercream until it reaches your desired thickness. Keep in mind that the Instant Clearjel will take about 10 minutes after it is mixed in to reach it’s full thickness.