Vanilla Buttercream Frosting Recipe

Introduction

Vanilla buttercream frosting is a classic, rich, and creamy topping perfect for cakes, cupcakes, and cookies. Its smooth texture and sweet vanilla flavor make it a favorite for many home bakers looking to add a delightful finishing touch.

Ingredients

• 1 1/2 cups unsalted butter (room temperature)
• 4 1/2 to 5 cups powdered sugar (or added to taste)
• 1/4 tsp fine salt (or to taste)
• 4 tsp vanilla extract
• 3-4 Tbsp heavy cream or whole milk (added to desired consistency)

Instructions

1. Step 1: Beat the butter in the bowl of a stand mixer fitted with the whisk attachment, or using a handheld electric mixer, on high speed for 5 minutes until lightened in color and fluffy. Scrape down the bowl as needed.
2. Step 2: While the butter whips, sift 4 1/2 to 5 cups of powdered sugar. Reduce the mixer speed to medium-low and add the powdered sugar one heaping tablespoon at a time, allowing each addition to fully incorporate. Adjust the amount of sugar to your taste, scraping the bowl sides as necessary.
3. Step 3: Mix in 1/4 tsp of fine salt (or to taste) and 4 tsp of vanilla extract until fully blended.
4. Step 4: Add 3 Tbsp of heavy cream or milk in increments of 1 Tbsp, mixing after each addition. Continue until the frosting reaches your desired consistency. Beat for another minute until light and fluffy.

Tips & Variations

• For a richer flavor, use European-style butter with higher fat content.
• If the frosting is too thick, add extra milk or cream a teaspoon at a time until smooth.
• Try adding a pinch of cinnamon or almond extract to create a unique twist.
• To make the frosting vegan, substitute butter with a plant-based alternative and use non-dairy milk.

Storage

Store the frosting in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and re-whip with a mixer to restore its fluffy texture. It can also be frozen for up to three months; thaw overnight in the fridge before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frosting ahead of time?

Yes, you can prepare the frosting a day or two in advance. Keep it refrigerated in an airtight container and re-whip before spreading to bring back its creamy texture.

What if my frosting is too runny or too stiff?

If it’s too runny, add more powdered sugar a little at a time until thickened. If it’s too stiff, add a small amount of heavy cream or milk gradually until you reach the desired consistency.

Vanilla Buttercream Frosting Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

This classic Vanilla Buttercream Frosting recipe is a rich, creamy, and smooth frosting perfect for cakes, cupcakes, and other desserts. Made with unsalted butter, powdered sugar, vanilla extract, and a touch of heavy cream, it whips up to a light and fluffy consistency that can be easily adjusted for spreading or piping.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: Enough to frost a 9-inch two-layer cake or 24 cupcakes
• Category: Frosting
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Buttercream Frosting Ingredients

• 1 1/2 cups Unsalted Butter, room temperature
• 4 1/2 to 5 cups Powdered Sugar, sifted (or to taste)
• 1/4 tsp Fine Salt (or to taste)
• 4 tsp Vanilla Extract
• 3–4 Tbsp Heavy Cream or Whole Milk (added to desired consistency)

Instructions

1. Beat the Butter: In the bowl of a stand mixer fitted with the whisk attachment or using a handheld electric mixer, beat the unsalted butter on high speed for 5 minutes until it lightens in color and becomes fluffy. Scrape down the bowl as needed to ensure even mixing.
2. Sift the Powdered Sugar: While the butter is beating, sift 4 1/2 to 5 cups of powdered sugar. Reduce the mixer speed to medium-low and add the powdered sugar one heaping tablespoon at a time, allowing each addition to fully incorporate before adding the next. Continue until all sugar is added and fully mixed, scraping the sides of the bowl as necessary.
3. Mix In Salt and Vanilla: Add 1/4 teaspoon fine salt or to taste, then pour in 4 teaspoons vanilla extract. Beat the mixture on medium speed until the salt and vanilla are fully incorporated.
4. Thin with Heavy Cream: Add 3 tablespoons of heavy cream or milk, one tablespoon at a time, beating after each addition. Adjust the amount of cream or milk until the frosting reaches your desired consistency for spreading or piping. Beat for an additional minute until light and fluffy.

Notes

• For stiffer frosting, use less cream or milk; for a thinner consistency, add more liquid gradually.
• Make sure butter is at room temperature to ensure smooth whipping without lumps.
• Sifting powdered sugar prevents clumps and creates a smoother texture.
• The frosting can be colored with gel food coloring if desired.
• Store any leftover frosting covered in the refrigerator for up to one week, and re-whip before using.

Keywords: Vanilla Buttercream, Buttercream Frosting, Cake Frosting, Classic Frosting, Easy Buttercream