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 vanilla 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 buttercream recipe in your archives and this is one you'll want to keep!
My swiss meringue buttercream, coconut buttercream, cream cheese frosting, and chocolate buttercream is always a huge hit around here but sometimes you just need something basic. This 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 peanut butter or 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 softened butter with an electric mixer until it's creamy and noticeably lighter in color. It should be very pale yellow.
I don't recommend using salted butter. The frosting can taste too salty.
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.
Mix on low speed when you first start the mixer or the sugar will fly everywhere. Let it mix in some before you turn the speed up.
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 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 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.
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 ½ cups (340 g) unsalted butter, softened SEE NOTE 1
- 5 ½ cups (660 g) confectioners’ sugar, sifted
- 1 tablespoon vanilla extract
- ¼ 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, ½ tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn't hold its shape.
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.
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.
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Nutrition Information:
Yield: 24 Serving Size: 2 tablespoonsAmount Per Serving: Calories: 214Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 25mgCarbohydrates: 25gFiber: 0gSugar: 25gProtein: 0g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Sarah says
Will this work well for piping?
Jen Sobjack says
Yes, it's great for piping.
Dee Williams says
What brand of sugar do you use? Do you have a favorite butter brand for this? Thanks! 😊
Jen Sobjack says
It varies depending on what's on sale. I've used Domino and Great Value powdered sugar. And I usually use Great Value butter but will sometimes use Land O'Lakes or Challenge.
Nicole says
Hi Jen.
I love your recipes and this frosting, well whipped, is always reliable and popular.
Would you consider developing a white chocolate buttercream recipe? I just tried a five-star rated version from a big food magazine, and it was horrible. I had to try my best to rescue it using methods from your own buttercream recipes, and it was still so off that I tossed the entire batch and am starting over with your basic buttercream to top your wonderful vanilla cake. I’d love to have a Jen-approved recipe for white chocolate buttercream! Thank you for considering!
Nicole
Jen Sobjack says
I can definitely try experimenting with this idea.
Sarah M says
Last time I tried to make buttercream frosting, it had that weird butter aftertaste I can't stand. Is there a way to avoid that?
Jen Sobjack says
It most likely needed more powdered sugar. The rule of thumb for American Buttercream is to use three times as much powdered sugar as butter. My recipe doesn't taste butter, it's very light and sweet.
Mele says
How do I make it so it’s not so sweet
Jen Sobjack says
Make sure to follow all the tips outlined in the blog post above. I give helpful advice on how to make this frosting so it's not cloyingly sweet.
Manisha says
Why did my buttercream become grainy even after I followed all the instructions
Jen Sobjack says
It's really hard to say why your buttercream became grainy. One common issue could be the type of powdered sugar you used. Make sure it is cane sugar with cornstarch. This type works best. Also, don't be afraid to let the frosting whip during steps 1-3. This is what helps dissolve all that sugar. And don't add the next batch of sugar until the first batch is well mixed and dissolved. Adding the cream at the end will also help dissolve the sugar, so don't be afraid to add the full amount if it's needed.
Jodi says
Can you add color to this frosting?
Jen Sobjack says
Yes. Buttercream frosting can easily be colored.
Paige says
I am trying to make a different flavor using this recipe, do I still put in the vanilla? Or just the other extract?
Jen Sobjack says
I would still add the vanilla but reduce the amount to 1-2 teaspoons.
Emily says
Hi not sure if I can half this receipt? Thanks
Jen Sobjack says
Yes, of course, it can be halved.
Donna Kline says
Can this frosting be used in a swiss roll type cake?
Jen Sobjack says
This frosting does crust over and may not be the best for filling a cake roll.
Shawn says
In my region there is no heavy cream. Can i use a cream with 30% fat? We call it breakfast cream in Iran.
Jen Sobjack says
You can give it a try! You may not need to add as much.