Name: Vanilla Buttercream Frosting
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 1/2 cups unsalted butter, at room temperature; 4 1/2 to 5 cups powdered sugar, sifted; 1/4 tsp fine salt, or to taste; 4 tsp vanilla extract; 3–4 tbsp heavy cream or whole milk, as needed for consistency

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A classic American buttercream frosting that’s perfectly sweet, silky smooth, and wonderfully fluffy. Ideal for decorating cakes, cupcakes, and cookies, this frosting spreads, pipes, and fills beautifully. A true staple for any baker’s repertoire, it’s easy to make and even easier to customize. Whether you’re baking for a birthday, a wedding, or simply for fun, this versatile vanilla frosting always delivers.

Why You’ll Love This Recipe

This vanilla buttercream is everything a great frosting should be: creamy, fluffy, and rich with vanilla flavor. It whips up in minutes using pantry staples, making it perfect for both last-minute desserts and elaborate creations. You’ll love how well it holds its shape when piped and how easily it can be adjusted for sweetness or consistency. It’s the go-to frosting every baker should have in their recipe box.

Vanilla Buttercream Frosting

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups unsalted butter, at room temperature
4 1/2 to 5 cups powdered sugar, sifted
1/4 tsp fine salt, or to taste
4 tsp vanilla extract
3–4 tbsp heavy cream or whole milk, as needed for consistency

Directions

In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the room temperature butter on high speed for about 5 minutes, until pale and fluffy. Scrape down the bowl as needed.
Gradually add the sifted powdered sugar, one heaping tablespoon at a time, mixing on medium-low speed. Allow each addition to fully incorporate before adding more.
Once all the sugar is incorporated, add the salt and vanilla extract. Beat until fully combined.
Slowly add heavy cream or milk, one tablespoon at a time, until your desired consistency is reached.
Continue beating for another minute until the frosting is light, airy, and ready to use.

Servings and timing

Servings: Frosts 24 cupcakes (approximately 5 cups of frosting)
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Calories: Approximately 225 kcal per serving (based on frosting per cupcake)

Variations

Chocolate Version: Add ½ cup unsweetened cocoa powder and an extra tablespoon of cream.
Almond Buttercream: Replace half the vanilla extract with almond extract for a nutty twist.
Citrus Buttercream: Add zest from one lemon, lime, or orange for a bright, tangy flavor.
Color It: Use gel food coloring to tint the frosting for themed cakes or special occasions.
Dairy-Free Option: Use plant-based butter and a non-dairy milk like almond or oat.

Storage/Reheating

Store buttercream frosting in an airtight container in the refrigerator for up to 1 week. Before using, let it come to room temperature and re-whip it for best texture. For longer storage, freeze the frosting for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and beat again until fluffy.

FAQs

How do I make my buttercream whiter?

Use a light-colored butter and beat it thoroughly to incorporate air, which lightens the color. You can also add a tiny drop of violet food coloring to neutralize yellow tones.

Can I make this buttercream ahead of time?

Yes, it stores well in the refrigerator or freezer. Just re-whip before using to restore its fluffy texture.

Why is my buttercream too sweet?

Try using the lower end of the powdered sugar range or balancing the sweetness with a pinch more salt or a splash of lemon juice.

Can I pipe this frosting?

Absolutely. This buttercream holds its shape beautifully and works well with piping tips for detailed designs.

How do I fix runny buttercream?

Add more powdered sugar, one tablespoon at a time, until the frosting firms up. Make sure your butter isn’t too soft.

Can I make it without a mixer?

Yes, but it takes more effort. Use a sturdy whisk or wooden spoon and mix vigorously until light and fluffy.

What’s the best butter to use?

Use unsalted, high-quality butter for the best flavor and control over the salt content.

Can I use milk instead of cream?

Yes, whole milk works fine, though cream gives a richer texture. Add it slowly to avoid thinning the frosting too much.

Is this frosting stable in warm temperatures?

It’s moderately stable but can soften in heat. For outdoor events, keep it chilled until serving.

Can I flavor this buttercream with other extracts?

Yes, try peppermint, coconut, coffee, or maple extracts for different flavor profiles.

Conclusion

Vanilla Buttercream Frosting is a timeless essential that elevates any baked treat. It’s easy to whip up, endlessly customizable, and always delicious. Whether you’re creating intricate cake designs or simply spreading it on cupcakes, this smooth and fluffy frosting will never disappoint. Keep this recipe in your collection—it’s one you’ll return to again and again.