Best vanilla buttercream frosting recipe makes light & fluffy vanilla frosting! This easy homemade vanilla frosting recipe takes just 5 minutes to make.
This homemade vanilla frosting is rich and creamy while still being light and fluffy. It is sweet and rich with a nice vanilla flavor.
This easy vanilla American buttercream frosting is made with just 5 simple ingredients, and it takes less than 10 minutes to whip up! It also pairs well with chocolate cake, yellow cake, red velvet cake, and more!
Even though it’s light and fluffy, this frosting is sturdy enough to use for piping. All of which makes this the ultimate vanilla frosting!
Ingredients and substitutions
- Butter – I use salted butter. If using unsalted butter, add additional salt to taste. Also, I use butter that’s at cool room temperature. The butter should dent when pressed, but the stick shouldn’t lose its shape.
- Powdered sugar – AKA confectioner’s sugar or icing sugar. If your powdered sugar is lumpy, give it a quick sift to help it mix in better.
- Vanilla extract – For the best flavor, use pure vanilla extract.
- Salt – Don’t skip the salt! A pinch or two of salt helps to keep frosting from tasting flat.
- Heavy whipping cream – The heavy whipping cream helps to give the frosting its rich flavor and light and fluffy texture.
How to make vanilla buttercream frosting
This American buttercream frosting is really simple to make!
Step 1 Using either a hand mixer or a stand mixer, beat the butter. Scrape down the sides of the bowl.
Step 2 Add in the powdered sugar and vanilla, and mix until well-combined.
Step 3 Add enough heavy cream to make it the proper consistency, and beat until well-combined.
Recipe Tips!
- Butter – I use salted butter. If using unsalted butter, add additional salt to taste. Also, I use butter that’s at cool room temperature. The butter should dent when pressed, but the stick shouldn’t lose its shape.
- Powdered sugar – AKA confectioner’s sugar or icing sugar. If your powdered sugar is lumpy, give it a quick sift to help it mix in better.
- Vanilla extract – For the best flavor, use pure vanilla extract.
- Salt – Don’t skip the salt! A pinch or two of salt helps to keep frosting from tasting flat.
- Heavy whipping cream – The heavy whipping cream helps to give the frosting its rich flavor and light and fluffy texture.
FAQs
You can. However, the frosting won’t be as rich, creamy, or light and fluffy with milk.
That depends! I use pure vanilla extract for the flavor. However, if you would like the frosting to be as white as possible, you can use clear vanilla.
Adding in additional powdered sugar will give you a thicker/stiffer frosting.
Add additional cream to make the frosting thinner.
You can! I frost the cake or cupcakes then freeze.
This vanilla buttercream frosting recipe will make enough frosting for a 9×13-inch sheet cake or 24 cupcakes. If you’re going to frost the top, middle, and sides of a 2-layer 9-inch round cake, I recommend making 1.5 or 2x the batch.
You can! You can use another flavor, like almond extract, lemon, orange, or peppermint, to make a different flavor of buttercream frosting.
Storage
Store any leftover frosting in an airtight container in the refrigerator. The frosting will keep for up to 4 days when properly stored in the fridge.
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Vanilla Buttercream Frosting
Equipment
- Mixer
Ingredients
- 1 cup butter softened
- 3 – 4 cups powdered sugar sifted
- 1 tablespoon vanilla
- Pinch salt
- 2-3 tablespoons heavy whipping cream
Instructions
- Beat butter with a mixer – hand or stand – on medium for 2-3 minutes.
- Add 3 cups of the powdered sugar 1/2 a cup at a time, and beat until well-combined.
- Add vanilla and a pinch of salt and beat until well-combined.
- Add 2 tablespoons cream, and beat until combined.
- If necessary, continue adding powdered sugar 1/4 cup at a time or cream 1 teaspoon at a time until you reach desired consistency.
Video
Notes
- Vanilla: If you want whiter frosting, use clear vanilla. For reference, I used pure vanilla extract.
- Cream: You can use milk in place of cream, but the frosting won’t be as rich and creamy.
- Nutrition values are estimates.
Nutrition
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Originally posted 10/10/18.
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Comments & Reviews
Susan B Rogers says
Hello! So I am going to be making deviled food cake mix cupcakes for my Mother’s 90th birthday party on June 10th and have to drive about an hour to the nursing home that she is in for the party! I was trying to find an easy icing that is not very sweet but that will hold up well for the trip and set up time! Do you think this icing would be ok sitting out for a couple of hours and maybe just sitting in a cooler! I will be putting food coloring in it to make difference colors but just simple cupcakes as I have little toothpick toppers for the Luau Themed party!
Kate says
Hi! Unfortunately, any butter-based frosting is going to get soft if it sits at room temperature. I do have a suggestion that has worked well for me. I frost and then freeze my cupcakes. That lets them hold up longer before the frosting starts to get overly soft, and I think they should travel better in a cooler after they’ve been frozen. Also, if you’re going for a bolder color, I would recommend using gel food coloring. Otherwise, you may need to add additional powdered sugar to stiffen up the frosting. I hope that helps, and happy birthday to you mother!
Paulyne says
Can you use food coloring in this frosting? will it change the consistency a lot?
Kate says
You can! If you’re just using a couple drops of food coloring, it shouldn’t change the consistency. If you want to use more food coloring for brighter colors, I would recommend using gel food coloring.
Nancy says
DELICIOUS!!
Kate says
Thank you!
Maridean says
Why did my frosting have air bubbles in it, and did smooth out? Tasted great.
Kate says
Hi! Did you make any changes to the recipe?
Gayle kidd says
Turned out great. Easy to spread. Doesn’t tear cake up
Kate says
Thank you!
Ginger says
Good frosting. Instead of vanilla I used lemon. Works great.
Kate says
Thank you!
Tess Marshall says
Once frosted, should the cupcakes be refrigerated until ready to serve?
Kate says
Hi – The cupcakes should be refrigerated. The frosting will set up quite a bit in the fridge, so I set the cupcakes out about 15 minutes or so before I plan to serve them to let them come up in temperature.
Elizabeth says
Will regular sugar work
Kate says
Not in this recipe. If you’re looking for a frosting that’s made with granulated sugar, you can try this vanilla frosting recipe or this cream cheese frosting recipe.
Rose says
Very yummy and tasty
Kate says
Thank you!
Jessica says
Love how rich and cream it is!
Kate says
Thank you so much!!
Amanda says
Easy, easy, easy and oh so tasty!
Kate says
Thank you! =)
Valerie says
I usually make the vanilla version of this but loved your chocolate version. I usually put the milk and flour mixture in the fridge in a bowl for 30 mins before beating it into the sugar butter mixture.
Kate says
Thank you!
Laurie says
Another 5 star recipe! This was super easy to make, taste very good and my children love it. It does take less time than the whipped buttercream so that is definitely a plus. I look forward to more of your recipes. :) Thank you!
Kate says
Thank you so much!! I’m so glad that it was a hit!!
In case you’re looking for other frosting recipes to try, my other two favorites are my cream cheese frosting and my chocolate buttercream. =)
Kayla says
Absolutely terrific
Kate says
Thank you! Glad you liked it! =)
Suzy says
My family loved this version versus the granulated sugar frosting, but I would like to do a chocolate version of this one. Have you made a chocolate version with the powdered sugar? Is it as simple as adding some cocoa powder? I would appreciate any tips you may have. My little boy’s birthday is next month and I would like to make some cupcakes ?
Kate says
Yay!! Happy early birthday to your son! =) Yes! I have a chocolate buttercream frosting that’s made with powdered sugar. It’s my go-to when I need a quick chocolate frosting. Hope you like it!
Suzy says
Thank you so much! I can’t wait to try it!
Kate says
You are very welcome! I hope you enjoy it. =)
Carleen Davis says
Love the frosting, but is there a way to make it just a little stiffer, so it keeps the piping form when it is warm outside
Kate says
The easiest way to make this type of buttercream stiffer is to add more powdered sugar. You could also try chilling the frosting and cake piping. Hope that helps!
Kathy says
Does it freeze and defrost well on the cupcakes.
Kate says
I’m sorry, but I haven’t tried to freeze this frosting. I have some similar recipes, and I haven’t had any issues freezing/defrosting those frosting, but, unfortunately, I haven’t tried freezing this one.
Cathy says
Are you able to decorate with this icing? I have Russian piping tools that I would like to use to decorate with.
Kate says
I haven’t tried to decorate with it beyond basic piping. I think it’s easy to work with, but I’m not sure how it will work with Russian piping tools.
A. Martinez says
When I use the Russian piping tips I always reserve some icing and add more powdered sugar than what’s called for (a tablespoon at a time) until it’s really stiff. Works perfectly!
Kate says
Thank you!
Sheryl says
Very nice vanilla frosting recipe. This recipe is a keeper.
Kate says
Thank you! And thank you for commenting! =)
Natalie says
Does this do well if you make ahead and store in the fridge? My daughter’s bday party is tomorrow and I’m trying to save time by prepping as much ahead as I can. Thanks!
Kate says
I haven’t tried to make the frosting and store it in the fridge before using it to frost cake/cupcakes. It does hold well in the fridge, but it does set up a bit. I would just recommend setting it out for a bit to let it come up a bit in temp before using. Hope that helps!
Janet says
If this is anything like your salted caramel it will become a favourite ,everyone just raves about the caramel many thanks
Kate says
Thank you! I hope you enjoy this one, too. =)