This is the best Vanilla Buttercream Frosting recipe. It’s so versatile, you can use it for just about anything. Made with just a handful of ingredients, this frosting comes together in a snap.
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.
Vanilla Buttercream Frosting Recipe
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, cream cheese frosting, and chocolate buttercream frosting is always a huge hit around here but sometimes you just need something basic. This vanilla buttercream frosting is just that!
It’s light, fluffy, smooth, and creamy. It’s the perfect frosting for a basic vanilla cake or vanilla cupcakes.
Not only is this a great vanilla frosting, but it’s also the perfect base for other flavor additives. Mix in any other flavored extract to create your own unique frosting.
Try adding in almond extract or any other extracts that you love. Or turn it into pineapple frosting!
How to make vanilla buttercream
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. If the butter has an oily sheen to it, it’s too soft.
Whip the butter with an electric mixer until it’s creamy and noticeably lighter in color. It should be very pale yellow.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
When adding the confectioners’ sugar, make sure it is sifted and free of lumps. Add half the sugar then mix it for 3-5 minutes. Add the remaining sugar and mix it for another 3-5 minutes.
You want to mix the sugar in very well before adding the cream. At this point, the frosting will be quite thick but the cream will loosen it and make the frosting silky and light.
Add the vanilla, salt, and half the heavy cream. Beat the frosting for 3 minutes then give it a stir and test the consistency. Add more cream, if needed, and beat for another 3-5 minutes.
The frosting should be soft and spreadable but not so loose that it doesn’t hold its shape.
How to get vanilla buttercream frosting to be white?
There are a few things I do that make my vanilla buttercream turn out almost pure white. The first thing I do is beat the butter by itself until it turns pale in color. This process is adding air which lightens the color and the texture.
The second thing I do is beat the frosting for 3-5 minutes on high speed after each addition of confectioners’ sugar. This ensures the sugar is fully mixed in while adding more air.
The final thing I do is whip the heck out of the frosting after adding the vanilla and heavy cream. Once the cream is added you can turn the mixer on high and whip it until it’s light and fluffy. This can take up to 5 minutes.
You can also use clear vanilla extract to avoid tinting the frosting.
How to prevent American buttercream frosting from tasting so sweet?
The biggest complaint about American buttercream is that it is cloyingly sweet. This comes from the amount of confectioners’ sugar needed to thicken the frosting. But, there is a way to counteract the sweetness.
Whip the frosting! Don’t be afraid to beat the frosting on medium-high to high speed for 5 minutes after adding each and every ingredient.
The longer you let the frosting whip, the less sweet it will taste.
Tips for making the best vanilla buttercream frosting
- Don’t work with butter that is too soft. If it’s oily, it’s too soft and will curdle your buttercream. Pop it in the refrigerator for a few minutes to allow it to firm up slightly.
- Use confectioners’ sugar that contains cornstarch! Tricalcium phosphate is another anticaking agent found in confectioners’ sugar but it doesn’t work as well as cornstarch.
- Add a pinch of salt to help balance the sweetness.
- Don’t be afraid to let the frosting whip! The more air you add the lighter the frosting will be which in turn makes it taste less sweet. So turn your mixer up and let it whip on medium-high for 5 minutes.
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Best Vanilla Buttercream Frosting
This Vanilla Buttercream Frosting recipe 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.
Ingredients
- 1 1/2 cups (340 g) unsalted butter, softened SEE NOTE 1
- 5 1/2 cups (660 g) confectioners’ sugar, sifted
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 6 tablespoons heavy cream, room temperature
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
- Add half the confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
- Add the remaining confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
- Add the vanilla and salt. Turn the mixer on low speed and slowly add 3 tablespoons of the heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)
- Check the consistency of the frosting and add more cream, 1/2 tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn't hold its shape.
Make ahead tip
- Frosting will keep for up to 2 weeks stored in the refrigerator in an airtight container. 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.
- 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
- The butter must be properly softened. It should be soft enough to bend but not so soft that it looks oily.
- Makes enough to frost 24 cupcakes or a double layer cake. Halve the recipe to make enough for 12 cupcakes or a single layer cake.
- If you wish to color the frosting, I suggest using gel food coloring. Add the desired amount during step 4.
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Nutrition Information:
Yield: 24 Serving Size: 2 tablespoonsAmount Per Serving: Calories: 214 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 35mg Sodium: 25mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 0g Sugar: 25g Sugar Alcohols: 0g Protein: 0g
Tried this recipe? Rate the recipe below and share your photos on Instagram! Mention @introvertbaker or tag #introvertbaker! Make sure your account is set to public or I won’t see it.
Celena says
I made the frosting and it came out salty. Not sure where I went wrong. Used unsalted butter and the 1/4 tsp salt. Where did I go wrong?
Jen Sobjack says
I don’t think it’s anything you did wrong. It’s most likely your palate. You can try reducing the salt called for to 1/8 tsp or omit it completely.
Katie says
Amazing recipe! Came out perfectly the first time. Now I just wonder why I spent so many years using the stuff from the can!
Charlene Freberg says
Love this recipe. Came out perfectly and on the first try.
Jen Sobjack says
Fantastic, Charlene! Enjoy!!
Dave says
Tried making it with stevia, at step 3 it tasted great! After step four it soured and I cannot get the sweet flavor back.
Jen Sobjack says
American buttercream cannot be made with stevia, it just isn’t going to work. You must use confectioners sugar that contains cornstarch.
Rachel Rau says
First time I’ve every made buttercream! I always thought Betty Crocker had perfected the frosting recipe… but NAY NAY! 🙂 this recipe is so simple and the outcome is delicious!! I will never buy pre-made frosting again! Thank you for sharing such a detailed recipe!
Jen Sobjack says
Fantastic! So glad you loved the frosting as much as I do!!
Danielle says
Hi,
Was wondering if milk or 1half and half would work instead of heavy cream? Thanks!
Jen Sobjack says
Unfortunately, heavy cream is a must for American buttercream. Anything else will not whip up because it has a lower fat content and will make your frosting runny.
Danielle says
Ok thank you
Emma says
So it’s pretty cold where I live and I want to make my buttercream the day before the event I need right for- I’m afraid it will take too long to come back down to room temp if I store it overnight in the fridge. Can I leave it out on the counter if it’s just overnight?
Jen Sobjack says
Honestly, I don’t recommend leaving buttercream out overnight. My recipe uses a good amount of milk which can potentially spoil if left out for more than a few hours.
Danielle says
When it said heavy cream are you meaning heavy whipping cream? Sorry I don’t know the difference. I’ve only heard of heavy whipping cream not just heavy cream.
Jen Sobjack says
Heavy cream and heavy whipping cream are essentially the same things. You want to avoid anything that says regular whipping cream or light whipping cream.
Jessica Byrd says
When you say it makes enough to frost 24 cupcakes is that piped frosting like in your picture? I’m making 48 cupcakes and wondering if I need to double or even triple this recipe.
Jen Sobjack says
Yes, frosted as pictured. You could make 1.5 times or 2 times the recipe and have enough for 48 cupcakes.
Ashleigh says
Thank you for sharing this recipe, Jen. It definitely will be one I will keep using😊 I’ve never liked butter frosting because of its sweetness but this one is perfect. I loved its light, fluffy consistency and it has just the right amount of sweetness. My husband couldn’t stop dipping his finger in the bowl lol
Jen Sobjack says
Thanks so much!
Alison says
At which step is the best time to add color, if one wanted to color the frosting?
Jen Sobjack says
Add it during step 4.
Maria says
By far the best butter cream recipe I’ve tried! I made it to put on Ice cream cone cupcakes for a school bake sale. I piped it on like soft serve ice cream. The kids loved them and they sold out.
Thank you
Shirley Truong-Chau says
Hello,
Can this frosting be used under fondant? Will it hold up well?
Thank you
Jen Sobjack says
I’ve never worked with fondant so I honestly can’t tell you.
Angela says
Is this less sweet as the typical buttercream? I, looking for less sweetness. TIA!
Jen Sobjack says
All American buttercream is pretty sweet but the technique used in this recipe makes it seem less sweet.