Basic Vanilla Buttercream Frosting
Basic Vanilla Buttercream Frosting is so versatile, you can use it for just about anything. Made with just a handful of ingredients, this frosting comes together in a snap. Not only is this a great vanilla frosting, it’s also the perfect base for other flavor additives. Mix in any other flavored extract to create your own unique frosting.
You won’t be disappointed in the light, creamy texture. Use this homemade frosting to top cakes and cupcakes or sandwich it between your favorite cookie.
Basic Vanilla Buttercream Frosting
It’s always a good idea to have a basic frosting recipe in your archives and this is one you’ll want to keep!
My coconut buttercream frosting is always a huge hit around here but sometimes you just need something basic. This vanilla frosting is just that!
It’s light, fluffy, smooth, and creamy. It’s the perfect frosting for a basic vanilla cake or any cake for that matter.
This frosting can also be used as a base for other flavors. Try adding in almond extract or any other extracts that you love. Or turn it into pineapple frosting!
Tips for a smooth, fluffy frosting
Make sure the butter and heavy cream are at room temperature. The butter should be soft enough to bend without breaking but not so soft that it’s melty.
Whip the butter with an electric mixer until it’s smooth and free of lumps before adding the cream and salt. Once the cream and salt are added, whip the mixture until it’s very well combined.
When adding the confectioners’ sugar, start with two cups and beat it in well before adding more. Depending on how soft the butter was when you started, you may or may not need to add any more confectioners’ sugar. If the frosting does need more sugar, add it in one cup at a time and mix well after each addition.
After adding the desired amount of sugar, let the mixer run on medium-high until the frosting is light and fluffy.
Helpful tools
Basic Vanilla Buttercream Frosting
Ingredients
- 2 cups unsalted butter softened
- 2 tablespoons heavy cream
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 3-5 cups confectioners' sugar sifted
Instructions
- In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth. Add the cream, vanilla, and salt. Continue to beat until incorporated.
- Add 2 cups of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time. You may need more or less depending on how soft the butter is. Beat on medium-low speed until the sugar is moistened. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.
Make ahead tip
- Frosting will keep for up to 4 days stored in the refrigerator in an airtight container. Let stand at room temperature to soften before use.
- Or it can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.
Notes
- You must let the buttercream come to room temperature by setting it out on the counter for a couple hours, then beat it with an electric mixer if needed.
- If it’s still unworkable, break it apart, place it in a microwave-safe bowl, and microwave it in 10-15 second intervals until it begins to melt but don’t allow all of the frosting to melt.
- Then, whip the melted and solid frosting together until it’s smooth and soft.
- If it doesn’t soften as you beat it, return it to the microwave for a few more seconds and try whipping it again.
- Be very careful if trying to warm the buttercream in the microwave. This method can ruin the frosting altogether!
Nutrition
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
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Bettie
Absolutely Delicious!
Katrina
Thank you for this! I’m excited to try this recipe for frosting, as vanilla frosting is one of my weak points! I, too, am a fellow introvert and love to bake, so I was blessed to find your website this morning when I was searching for a “soft scones recipe” on the internet. God bless you!!
Jen Sobjack
Hi Katrina! I’m so excited to have you here!! I do hope you enjoy the recipes.
Joyce Melody
Instead of using heavy cream, can I use whipping cream? Also how much is 2 cups of butter?
Jen Sobjack
Yes, you can use heavy whipping cream and 2 cups of butter is 4 sticks.
Joyce Melody
I made my buttercream today for my vanilla cake and it looks and tastes absolutely phenomenal! Thank you!
Jen Sobjack
That’s wonderful, Joyce! I’m so happy you like it!
laura
hi I love your buttercream frosting I am just wanting to know how many cup cake it does I have 40 cup cakes to ice and I need to know how many cupcakes the recipe does thanks
Jen Sobjack
Hi Laura! This recipe will frost 24 cupcakes. It’s stated in the recipe notes.
Suzanne
How do I know when I’ve added “enough” confectioners sugar?
Jen Sobjack
It really depends on what you plan to use the frosting for. If you simply want to slather it over a cake, you don’t need a super stiff frosting. But if you are wanting to pipe with it, you’ll need more powdered sugar to make is a tad stiffer. Here’s a great tutorial on how to know when you have the right consistency for how you plan to use the frosting: https://www.lifeloveandsugar.com/2017/04/07/get-right-frosting-consistency/.
jelaine
Hi! would this buttercream recipe melt easily outdoors? thanks!
Jen Sobjack
Unfortunately, that’s possible with any buttercream since it’s a butter based frosting. If it’s a cool day, the frosting should hold up well though. I would also recommend keeping it out of direct sunlight.
Div
Hi there… I made two batches of this buttercream frosting yesterday and refrigerated it. I baked my cakes today and got the frosting out and it’s hard like a rock. I tried whipping it in the electric mixer but it’s still not workable 🙁 I even tried adding some heavy cream but it is not getting the consistency anymore.
Any ideas on how to fix it ? I am in deep soup if it doesn’t work. I need this cake for my son’s birthday this Saturday. Please help.
Jen Sobjack
The frosting is butter based so when it’s refrigerated it will be as hard as a stick of butter. It cannot be whipped smooth at this point. You must let it come to room temperature by setting it out on the counter for a couple hours. If it’s still unworkable, break it apart and microwave it in 10-15 second intervals until it begins to melt but don’t allow all of the frosting to melt. Then, whip the melted and solid frosting together until it’s smooth and soft. If it doesn’t soften as you beat it, return it to the microwave for a few more seconds and try whipping it again.
Ashtyn
Can I front a cake with this frosting then store it in the fridge for a day?
Ashtyn
Frost *
Jen Sobjack
Yep, you sure can.
Sarah
I’ve made you’re frosting and vanilla cake in the past and have loved it. I’ll be making it in a couple of weeks for my daughter’s first birthday. I want to do some things ahead of time and then assemble closer to the date. I want to make the icing about a week before and intend on putting it in the freezer to keep. Would you recommend putting the icing in a ziplock freezer bag or a tupperware? After it’s been thawed in the refrigerator over night would you recommend doing a quick turn in the mixer to mix it up a little before using?
Jen Sobjack
A ziplock or tupperware would work fine. If you put it in a tupperware, place a piece of plastic wrap directly on top of the frosting and press it gently to remove air pockets before securing the lid. If the frosting looks like it is separating after it’s thawed, it’s probably a good idea to whip it with a mixer before use. I typically store the frosting in a piping bag and tie it off with a rubber band. I haven’t needed to mix it before using it after thawing it out. I just cut the tip off the bag and slip into another piping bag fitted with a tip and it’s ready to use.
Rebecca
I made this frosting to use on my nieces bday cake. She turned 8 and I did a tie dye effect cake with this frosting lion king theme. I made 2 8″ cakes stacked. There was no cake left…. got soooooo many compliments on this icing. One girl even said oh no I’ll probably never see you again and you just ruined me…I’m addicted! Haha
Anyway I’m making a cake now using your vanilla cake recipe for a woman that was at the bday party and that batter is delicious! Haven’t tasted actual cake yet, but using the same frosting since she was In love with it 🙂
Thanks for posting this
Oh yea….I’ve made your cherry filling cupcakes as well for work. I was told by more than one person (a male) that was the best cupcake he has ever had.
Love your recipes 🙂
Jen Sobjack
Thank you so much for the wonderful feedback!
Marietta Greene
Used this recipe tonight for your Vanilla Cake recipe and I used 2 STICKS of butter, not 2 CUPS as that seemed excessive and 2x what most recipes call for. I think your suggestion of 1 TBS of vanilla is what made this recipe better than most. Thank you!!
Jen Sobjack
Using 2 cups of butter will yield enough frosting to frost and fill a layer cake. But that also depends on how much frosting you like to use. The recipe notes say to use half the amount of ingredients for half the amount of frosting and it sounds like that’s what you did. I’m glad you enjoyed it!
Amanda
I’ve had trouble with buttercream in the past, so I’m excited about these tips! Can’t wait to give it another try. This looks perfect!