This is my go-to vanilla buttercream frosting recipe for when the occasion requires (I mean, every day, right?). It’s a classic that whips together in minutes, perfect for any cake or cookie, or just delivered straight on a spoon (with sprinkles of course).

If you’ve ever been intimidated to make your own frosting or you grew up on the tubs of Betty Crocker (hey, heyy) and want to make your own, this easy recipe is for you!

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vanilla buttercream frosting on spoon sitting on blue striped napkin

vanilla buttercream frosting topped with sprinkles on spoon sitting on blue striped napkin

WHAT IS BUTTERCREAM?

Overall, buttercream is a frosting, but fun fact, there are many types of buttercream. I don’t think I realized this until watching The Great British Bake Off. I kept wondering, “Why do they keep specifying it as an ‘American buttercream’?” Oftentimes, it’s a difference in ingredients, for example, German buttercream is pastry cream beaten with butter (also known as crème mousseline). Sometimes the difference in buttercream is simply an adjustment in ratios related to sugar. The use of a particular buttercream really comes down to the bake and the baker’s preference.

This recipe is for an American vanilla buttercream frosting. Whipping together softened butter and powdered sugar to perfection. Since it’s a vanilla buttercream in particular, this recipe includes some vanilla extract (or paste if that’s what you have on hand). Depending on what you need your buttercream for, you can also add a few tablespoons of milk or heavy cream to loosen up the texture.

Be careful if using a hand mixer: Frosting is stiff! Between the butter and the powdered sugar, beating the frosting together takes a lot of power. Using a stand mixer or even a spatula by hand (go you!) is your best route. Let’s just say I may have broken the motor on a hand mixer, making buttercream…

piping tip; frosting tip; piping tip for vanilla buttercream frosting

INGREDIENTS

Powdered sugar: Using powdered sugar is essential for both sweetening your frosting as well as seamlessly blending your sugar into your butter without a grainy texture
Butter: I typically use salted butter when making this – potentially shocking to some bakers – but if you prefer unsalted, be sure to taste and add a little salt for flavor after beating
Vanilla extract: The key to that vanilla flavor in your buttercream
Heavy cream: Optional! If you need to loosen your buttercream, depending on your piping or decorating needs, you can add a few tablespoons (one at a time!) until you reach your desired consistency

Prefer vanilla paste? Simply substitute half the amount of paste for vanilla extract. In the case of this recipe, that’s 1/2 tsp of paste!

HOW TO MAKE VANILLA BUTTERCREAM FROSTING?

In a mixing bowl fitted with a paddle attachment (see “Tip” section below if you prefer a more whipped buttercream), place the softened butter and lightly beat to smooth it out. Sift in your powdered sugar and briefly fold in with a spatula (to avoid a dust plume when you turn your mixer on). Turn your mixer onto low speed until well blended, and then increase the speed to medium and beat for another 3 minutes.

Add in your vanilla, continuing to beat on medium speed for 1 minute more. Depending on your baking needs, add in cream one tablespoon at a time until you reach your desired consistency. I often leave it as is, without cream, but for piping consistency, some cream will help make the frosting easier to squeeze out of your bag.

3 reasons you’ll love this buttercream

Perfectly sweet with the best balance between sugar and butter with a splash of vanilla
Adaptable buttercream base for colors and flavors (like this delicious raspberry buttercream!)
Easily play with consistency to get your desired frosting thickness for spreading and decorating

TIPS & VARIATIONS

Your butter must be room temperature. If it is too hard, it won’t beat properly and you will end up with bits of butter chunks in your frosting. Do not melt (it won’t beat at all and you’ll end up with a weird glaze)!
You must sift your powdered sugar (unless you want a grainy buttercream)! However you store it, your powdered sugar is going to have some lumps, sifting it into your butter will ensure a smooth frosting.
This is a white frosting so color to your hearts content! Note that a few drops of food coloring will go a long way, so start slow with your dye and only add more as needed.
If you want a standard frosting consistency, use a paddle attachment or spatula. If you’re looking for a more whipped and airy structure, swap for the whisk attachment and beat for an extra minute or so.

MAKING AHEAD & STORING

You can easily prep this buttercream in advance! Store in an airtight container in the fridge for up to a week and in the freezer for up to three months. If freezing, be sure to give it a few hours (close to 24) to thaw in the fridge before you plan to use it, so it has time to re-soften.

MY FAVORITE BUTTERCREAM RECIPES

This is the Perfect Chocolate Cake recipe made even better when topped with this vanilla buttercream. Also, if you’re looking to get creative – solo or with the family – make a bunny cake! This bunny cake is topped with vanilla buttercream, or try this one topped with raspberry buttercream. For those nostalgic flavors, try my Yellow Cake with Chocolate Buttercream. Or, if you’re like me and love a cookie sandwich, make these colorful Sprinkle Cookies!

EQUIPMENT YOU’LL NEED

Prep Time 8

Servings 3 cups

Course Dessert

Cuisine American

My go-to vanilla buttercream recipe for when the occasion requires (I mean, every day right?). It’s a classic that whips together in minutes, perfect for any cake or cookie, or just delivered straight on a spoon (with sprinkles of course).

Equipment

Mixer hand or standing
Paddle attachment for stand mixer
Measuring Cups
Teaspoons
Spatula

Ingredients

3 cups powdered sugar sifted
1 cup butter softened
1 tsp vanilla extract
1-2 tbsp whipping cream if needed

Instructions

In a mixing bowl* fitted with a paddle attachment, place the softened butter and lightly beat to smooth it out. Add in powdered sugar and gently fold in with a spatula (to avoid a dust plume when you turn your mixer on). Turn your mixer onto low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla, continuing to beat on medium speed for 1 minute more. Depending on your baking needs, add in cream one tablespoon at a time until you reach your desired consistency.

Notes

You can use a hand mixer but just make sure that it is strong enough to handle the density that is buttercream. Speaking from experience… hand mixers can burn out.
You can do this with a whisk attachment as well but note that your buttercream will turn out a more whipped consistency