This vanilla buttercream frosting is incredibly easy to make and comes together in just minutes. It has the perfect balance of sweetness and creaminess, and it holds its shape beautifully for piping or spreading. You can use it for just about any dessert, and it’s easy to customize with extracts, food coloring, or even a dash of salt for contrast. No store-bought frosting can compare to the fresh flavor and texture of homemade.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter, softened
Powdered sugar (confectioners’ sugar)
Vanilla extract
Heavy cream or milk
Salt (optional, to balance sweetness)
Directions
In a large mixing bowl, beat the softened butter on medium speed for 2–3 minutes until light and creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed after each addition to prevent a sugar cloud.
Once all the powdered sugar is incorporated, add the vanilla extract and 1–2 tablespoons of cream or milk.
Increase the mixer speed to medium-high and beat for 3–5 minutes until the frosting is light, fluffy, and smooth.
If the frosting is too thick, add more cream or milk, a tablespoon at a time. If it’s too thin, add a bit more powdered sugar.
Taste and add a pinch of salt if desired to cut the sweetness.
Use immediately or store as directed below.
Servings and timing
This recipe makes enough frosting for 12–18 cupcakes or a 2-layer 8-inch cake.
Prep time: 10 minutes Total time: 10 minutes
Variations
Chocolate Buttercream: Add ½ cup of unsweetened cocoa powder along with the powdered sugar.
Almond or Lemon Flavor: Swap out some or all of the vanilla extract with almond or lemon extract.
Colorful Frosting: Add food coloring to match your theme or celebration.
Cream Cheese Blend: Mix in softened cream cheese for a tangier version.
Whipped Buttercream: Beat longer for a lighter, airier consistency.
Storage/Reheating
Store vanilla buttercream frosting in an airtight container in the refrigerator for up to 1 week.
To use after refrigeration, let it come to room temperature and re-whip with a mixer to restore its fluffy texture.
You can also freeze it for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before re-whipping.
FAQs
Can I make buttercream frosting ahead of time?
Yes, you can make it ahead and store it in the fridge for up to a week or freeze it for up to 3 months.
Why is my frosting too runny?
You may have added too much liquid. Add more powdered sugar, a little at a time, until the desired consistency is reached.
Can I use salted butter?
Yes, but reduce or omit the added salt to avoid an overly salty flavor.
How do I make the frosting whiter?
Use clear vanilla extract and beat the frosting for longer to incorporate more air, which lightens the color.
What if I don’t have heavy cream?
You can use milk, half-and-half, or even non-dairy milk, but cream provides a richer texture.
Can I pipe this frosting?
Absolutely. This buttercream holds its shape well and is great for piping borders, rosettes, and decorations.
Is it too sweet?
Buttercream is naturally sweet, but you can balance the flavor with a pinch of salt or add lemon juice to cut the sweetness.
How long can frosted cupcakes sit out?
Frosted cupcakes can sit at room temperature for up to 2 days, provided your environment isn’t too hot or humid.
Can I flavor this frosting with other extracts?
Yes, try peppermint, almond, coconut, or coffee extracts in place of or in addition to vanilla.
How do I prevent grainy frosting?
Make sure to sift the powdered sugar before mixing and beat the frosting well to dissolve any lumps.
Conclusion
Vanilla buttercream frosting is a timeless staple for any baker. With its creamy texture, sweet flavor, and easy customization options, it’s the perfect finishing touch for cakes, cupcakes, and cookies. Whether you’re baking for a celebration or just treating yourself, this frosting is simple to make and always a hit.
Vanilla buttercream frosting is a rich, fluffy, and creamy topping made with simple ingredients like butter, powdered sugar, and vanilla. Perfect for cakes, cupcakes, and cookies, it’s easy to make and endlessly customizable.
Author:Catherine
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:Frosts 12–18 cupcakes or a 2-layer 8-inch cake
In a large mixing bowl, beat the softened butter on medium speed for 2–3 minutes until light and creamy.
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed after each addition to prevent a sugar cloud.
Once all powdered sugar is incorporated, add vanilla extract and 2 tablespoons of cream or milk.
Increase mixer speed to medium-high and beat for 3–5 minutes until the frosting is light, fluffy, and smooth.
If the frosting is too thick, add more cream or milk 1 tablespoon at a time. If too thin, add a bit more powdered sugar.
Taste and add a pinch of salt if desired to balance the sweetness.
Use immediately or store as needed.
Notes
For whiter frosting, use clear vanilla extract and beat longer to incorporate air.Use heavy cream for a richer texture, though milk or non-dairy alternatives also work.Perfect for piping and decorating cakes or cupcakes.Customize with different extracts, cocoa powder, or food coloring as desired.
