Our Vanilla Buttercream Frosting is the only recipe you'll ever need! It's lusciously creamy and pipes beautifully onto cakes, cupcakes, and cookies.
The Only Vanilla Buttercream You’ll Ever Need
This Vanilla Buttercream Frosting is my go-to for birthday cakes, bake sale cupcakes, you name it! It's the best homemade buttercream and comes together in less than 10 minutes with ingredients you probably already have in your kitchen. The texture is perfectly creamy and smooth, it pipes like a dream, and it tastes a thousand times better than anything from a can.
Pro Tips: You can make it in advance since it keeps well in the fridge for 1-2 weeks, and freezes for months. If it's been made ahead I like to re-whip it so it's fluffy, before frosting.
Also, high quality butter is essential since it's the main component of buttercream frosting! I love a good quality grass-fed butter, and either salted or unsalted is fine (this recipe is for unsalted, but if using salted, omit the additional salt in the recipe).
Try all of my cake and cupcake recipes, like White Chocolate Raspberry Bundt Cake, Lemon Cake, Basque Cheesecake, Chocolate Mousse Cake, and Coconut Tres Leches Cake!
How to make Buttercream Frosting:
Beat Butter: In a stand mixer or in a bowl with a hand mixer, beat butter on medium speed for 2-3 minutes, until smooth, creamy, and a little lighter in color. Scrape the bowl well.
Add Ingredients: Gradually add powdered sugar, 1 cup at a time, mixing constantly. Scrape the bowl after the second addition. Add salt, vanilla extract and paste, and cream. Beat on medium-low for 1 minute then add remaining tablespoon cream only if needed.
Whip and Rest: Beat on medium speed for 1-2 minutes, until fluffy and creamy. Let the frosting sit for 5 minutes then beat on low for 1 minute. To make it extra smooth, stir vigorously by hand with a spatula for 1-2 minutes to knock out air bubbles. Use on sugar cookies, cupcakes, and cakes!
Adjust Texture: If you want stiffer piping frosting, and in more powdered sugar, 2 tablespoons at a time. If you want it thinner for spreading on a sheet cake, add more cream 1 teaspoon at a time.
Vanilla Buttercream Frosting
Equipment
- Stand Mixer , or
Ingredients
- 1 cup unsalted butter , cool room temperature, about 65–68°F
- 3 1/3 cups powdered sugar , sifted
- 1/4 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 1 teaspoon vanilla bean paste , or 1 additional teaspoon vanilla extract
- 3 Tablespoons heavy cream , room temperature
- Optional: ⅛ teaspoon almond extract for a subtle bakery-style flavor , not enough to taste almond-forward
Instructions
- Beat the butter first. Add butter to a stand mixer with the whisk attachment, or use a hand mixer. Beat on medium speed for 2–3 minutes, until smooth, creamy, and slightly lighter in color. Scrape the bowl well.1 cup unsalted butter
- Add the sugar gradually. Add the sifted powdered sugar 1 cup at a time, mixing on low after each addition. Scrape the bowl after the second addition.3 ⅓ cups powdered sugar
- Add salt, vanilla extract, vanilla bean paste, and 2 tablespoons of the cream. Beat on medium-low for 1 minute. Add the remaining tablespoon cream if needed.¼ teaspoon fine sea salt, 2 teaspoons pure vanilla extract, 1 teaspoon vanilla bean paste, 3 Tablespoons heavy cream, Optional: ⅛ teaspoon almond extract for a subtle bakery-style flavor
- Whip, rest, then smooth. Beat on medium speed for 1–2 minutes until fluffy and creamy. Let the frosting sit for 5 minutes, then beat on low for 1 minute. (The short rest helps the powdered sugar hydrate and softens its gritty taste).
- Adjust the texture. For stiffer piping, beat in more powdered sugar 2 tablespoons at a time. For spreading on a sheet cake, beat in more cream 1 teaspoon at a time. Before using, stir vigorously by hand with a spatula for 1–2 minutes to remove any air bubbles.
Notes
For a generously frosted 8- or 9-inch layer cake: Make 1.5x recipe
For a 9×13 cake: 1 batch is enough for a moderate layer; or make 1.5x for thick frosting. Storage Instructions: Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using. Variations: Less Sweet: Use 3 cups powdered sugar, and only 2 tablespoons cream. This tastes better, but it will be softer. Best for spreading, not detailed piping. Stiffer Frosting:Use 3 ¾ cups powdered sugar, 450g, and only 2 tablespoons cream. This is better for roses, borders, and warm kitchens since butter based frosting will soften in the heat. Whiter Buttercream: Use pale butter, clear vanilla if needed, and a tiny dot of purple gel food coloring to offset yellow tones. Almond Buttercream: Use 2 teaspoons vanilla extract + ¼ teaspoon almond extract, or for a stronger almond flavor, use 1 teaspoon almond + 1 teaspoon vanilla,
Nutrition
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