House Vanilla Buttercream Frosting: a Bakery Recipe

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House Vanilla Buttercream Frosting

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.

Moist Vanilla Almond Cake with Vanilla Buttercream Frosting
5 from 12 votes

Vanilla Buttercream Frosting: a Bakery Recipe

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 without being overly-sweet.
1x batch will frost and fill one 6" three-layer cake or about 14 cupcakes generously.
2x batch will frost and fill one 8" three-layer cake or about 28 cupcakes generously.
If you have a kitchen scale, please select the grams (g) measurements for the most accurate results. If you don’t have a scale, no worries!–just be sure to “spoon and level” your dry ingredients.
Yields 3 cups
Prep Time 10 mins
You may double the recipe by selecting 2x.
Select “grams” if you have a kitchen scale for more accurate baking.

Ingredients

Instructions

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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.

Notes

  1. 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 PantryHoosier 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
  2. I like to add a hint of almond extract when pairing this buttercream with my vanilla almond cake.
  3. 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.  
Tried this recipe?Mention @amycakesbakes and tag #amycakesbakes!
Author: Amycakes Bakes | amycakesbakes.com
Course: Dessert
Cuisine: American
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Jennifer Mango
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Jennifer Mango
2 months ago

This buttercream was it!! Not overly sweet but perfect with the vanilla almond cake. I have a question – could this buttercream be made ahead of time and stored in the refrigerator? If so, how long can it be stored safely for future use?

Tammy M.
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Tammy M.
2 months ago

Amy thank you so much for sharing this recipe! I did the 1x version and it was delicious. The only thing is that I wanted it a little stiffer for piping. I see in your notes it says to make the Clearjel equal parts to the the powdered sugar? So if a recipe calls for 3 cups powdered sugar I should also add in 3 cups of Clearjel?

Anonymous
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Anonymous
2 months ago
Reply to  Amy

Thank you so much for the clarification!

Brianna
Guest
2 months ago

5 stars
The best buttercream recipe!

Kayla DiMaggio
Guest
2 months ago

5 stars
Yum! Buttercream frosting is my favorite and this turned out great!

Kris
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Kris
2 months ago

Amy, I’m so thankful for all the knowledge you share on your blog. I am trying to learn how to bake delicious cakes from scratch and have not had much luck until now. I very much appreciate all the information you are willing to share. My mom was the BEST baker, and I was always intimidated living in her shadow. My brothers were not kind with my lame baking attempts! So I quit. Now I have two granddaughters who love to bake, and I want to share the joy with them. The girls and I are dedicated to learning as much as we can together. I just made your vanilla almond cake and finally was able to create something lovely and delicious. Thank you from the bottom of my heart.

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