The Best Vanilla Buttercream Frosting
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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 ermine frosting, swiss meringue buttercream, coconut buttercream, cream cheese frosting, and chocolate buttercream are 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
Ingredients
- 1 ½ cups (340 g) unsalted butter, softened
- 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.
- 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.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Made the icing and no matter what I did there are small holes over the surface. Otherwise it’s great just not sure what I did wrong or what I can do differently the next time.
That’s going to happen with this frosting because of how much it is whipped. The extra whipping makes it lighter, silkier, and taste less sweet. The downside to beating it so much is the extra air that gets incorporated results in little holes. The only way to avoid this is to not beat the frosting so much but then you won’t achieve the wonderfully light texture that this recipe creates. If you are applying the frosting to a cake, you can easily smooth it out with an icing spatula.
I attempted this-but no matter what I did the frosting was so runny! I only put 2 tablespoons heavy cream too. Tasted great-but wouldn’t even stay on the cupcakes.
Not sure what I did wrong!
Make sure the butter isn’t too soft. I go into great detail about this in the copy of the post.
Hello,
Making cupcakes for a wedding and making them the day before. After all cupcakes are frosted would you reccomend refrigerating the cupcakes due to the heavy cream used or are they ok to stay out over night? I would assume refrigerating is needed?
I’d recommend storing the cupcakes in the refrigerator. It’s always better to err on the side of caution.
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?
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.
Amazing recipe! Came out perfectly the first time. Now I just wonder why I spent so many years using the stuff from the can!
Love this recipe. Came out perfectly and on the first try.
Fantastic, Charlene! Enjoy!!
Tried making it with stevia, at step 3 it tasted great! After step four it soured and I cannot get the sweet flavor back.
American buttercream cannot be made with stevia, it just isn’t going to work. You must use confectioners sugar that contains cornstarch.
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!
Fantastic! So glad you loved the frosting as much as I do!!
Hi,
Was wondering if milk or 1half and half would work instead of heavy cream? Thanks!
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.
Ok thank you