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For years, readers have enjoyed my vanilla buttercream frosting, but until now, I’ve never given it a dedicated post—I’m just as surprised as you are! After many requests, the wait is over—I’m thrilled to finally share it with you! This is, without a doubt, my favorite vanilla buttercream recipe. It’s simple, no-fuss, and yet the flavor and texture are out of this world.
A reader, Ashley, commented: “I love playing with different flavors but vanilla is still my very favorite cupcake… with a vanilla buttercream frosting to go along with it! ★★★★★”
Here’s Why You’ll Love It
- Soft, creamy, not too sweet and the perfect amount of vanilla
- Easy to whip together—a true no-fuss recipe!
- Pipes easily onto any cake or cupcakes, just like these funfetti cupcakes
- Tastes wonderful on any dessert, especially homemade vanilla cake
Ingredients You Need
- Butter: There’s no buttercream frosting without butter! Even though salted can be used, I always recommend using unsalted butter so you can control the salt. No matter what you use, make sure you’re using room temperature butter.
- Powdered Sugar: Sweetens the buttercream and helps make a stable frosting.
- Heavy Cream: Use heavy cream for maximum creaminess and richness, though a lower fat like whole milk or half-and-half will work too.
- Vanilla Extract: Adds that wonderful vanilla flavor. Try making it with homemade vanilla extract too for even better flavor!
- Salt: Helps offset the the sweetness.
How to Make American Vanilla Buttercream Frosting
- Start with Butter: Beat the butter until creamy—a full 2 minutes using a hand or stand mixer. Make sure the butter is softened to room temperature before beginning.
- Add Sugar, Cream & Vanilla: On low speed, add the powdered sugar, heavy cream and vanilla until incorporated. Then, increase to medium-high speed. You can adjust the consistency at this point with more sugar or heavy cream.
- Add Salt (Optional): Add a pinch of salt if the buttercream is too sweet.
Ways to Use Vanilla Buttercream Frosting
I’ve used this vanilla buttercream many times—it’s a classic on chocolate cupcakes or vanilla cupcakes. You can double the recipe to frost layered cakes like marbled cake, strawberry cake or classic yellow cake. It’s wonderful smeared onto soft sugar cookies or piped around a chocolate chip cookie cake, too! Tint it pink like in these party confetti cupcakes!
FAQ
Some helpful tips for making buttercream frosting are using room temperature butter and sifting the powdered sugar before adding.
It’s important to beat the butter for a full 2 minutes, scraping down the bottom and sides as needed. You can it light and creamy.
Ideally you should be using a paddle for the best results as a whisk will produce a more “whipped” buttercream (though still delicious!)
Traditional American buttercream frosting is the easiest and quickest buttercream frosting—it’s a staple in any baker’s kitchen!
More Frosting Recipes
Vanilla Buttercream Frosting
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With a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the powdered sugar, heavy cream, and vanilla extract. Beat on low speed for 10-15 seconds, then increase to medium-high speed and beat for 1 minute. Scrape down the sides and bottom, then beat for 1 minute. Taste. Add a pinch of salt if the frosting is too sweet. (I typically add about 1/8 teaspoon).
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Adjust the consistency: While this buttercream is perfect as it, you can control the consistency—add up to 1/2 cup more powdered sugar if the frosting is too thin or more heavy cream if too thick, 1 Tablespoon at a time. (I usually leave the consistency as is for frosting cakes, but add 1/4-1/2 additional powdered sugar when I’m piping on a cake or cupcakes).
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Use immediately or cover tightly and store in the refrigerator for up to 5 days.
- Make Ahead Instructions: The buttercream can be covered tightly and stored in the refrigerator for up to 5 days. Let the buttercream sit at room temperature for 10 minutes, beat together and add a splash of heavy cream, if needed.
- Freezing Instructions: The buttercream can be covered tightly and stored in the freezer for up to 3 months. Thaw overnight in the refrigerator, then let it sit at room temperature for 10 minutes then beat together and add a splash of heavy cream, if needed.
- Butter: It’s important to use room temperature butter for the best results. If using salted butter, omit the salt listed in the recipe.
- Heavy Cream: For the best consistency, use heavy cream. You can use half-and-half or whole milk, though the lower fat will result in a less creamy consistency.
- Quantity: This recipe makes enough to frost 14-16 cupcakes or a thin layer on a 9×13-inch sheet cake.
Calories: 1587kcal, Carbohydrates: 217g, Protein: 1g, Fat: 82g, Saturated Fat: 52g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 21g, Trans Fat: 3g, Cholesterol: 222mg, Sodium: 137mg, Potassium: 56mg, Sugar: 213g, Vitamin A: 2619IU, Vitamin C: 0.1mg, Calcium: 40mg, Iron: 0.2mg
