The Best Vanilla Buttercream Frosting
This post may contain affiliate links. Read the full disclosure here.
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.
OMG! Finally a bakery quality buttercream recipe! I have tried so many different recipes and they were okay but I was still looking. Thank you for this recipe and the great tips. It turned out with the perfect consistency, color and most important, taste!! I also made your vanilla cupcake and lemon curd. These three recipes together made a fabulous cupcake. I’m looking forward to trying more of your recipes.
THIS IS THE BEST BUTTERCREAM FROSTING I HAVE EVER TASTED!! It is so light and creamy Dreamy creamy! It is worth the time letting it beat. I can’t wait to try your chocolate frosting! Please tell me you have one and where I can find it! Thank you!
I’m so happy you enjoyed it! Here’s my chocolate frosting.
Can I add lemon-juice to the frosting or should I use lemon flavouring?
Adding a few tablespoons of juice is fine. You’ll need to omit the cream.
Have you added room temp coffee to the buttercream to make coffee buttercream? I want to make a coffee buttercream but not sure if I should use already made coffee or use a teaspoon of freshly ground coffee ground.
Brewed coffee is far too thin and could ruin the texture of the frosting. Ground coffee will leave the frosting gritty. I suggest adding instant espresso powder. It’s finer and will dissolve when whipped into the butter.
Beautiful. Will it cover and fill an 8” two layer cake?
Yes, it makes 5 cups of frosting which is plenty to frost an 8-inch two-layer cake.
Once cupcakes are iced do they need to be refrigerated (since the frosting has heavy cream) or is this buttercream frosting stable enough to be left out at room temperature ?
Yes, keep the frosting refrigerated. You can set the cupcakes out to come to room temperature before serving but I wouldn’t leave them out more than a couple hours.
I’ve made this buttercream twice and it’s been absolutely perfect each time. I’m a complete novice when it comes to baking. So if I can make this anyone can. I let my butter get room temp but not too soft and I whip the heck out of it! I’ve never needed all 6 tablespoons of whipping cream. I actually ran out of vanilla extract and used a little pancake syrup and could not tell the difference. My family absolutely loves this buttercream!
This is, by far, my favorite recipe for buttercream frosting! And the tips helped me get it to the perfect consistency, color, and taste! I’ve already made it several times and had so many compliments on it! Thank you!
I made this recipe first time tonight for a double layer 9-inch cake for tmoro. I must say I agree with the other poster who says this came out “soupy”. I only used 3tbs of the heavy cream, and even added another cup of powdered sugar. It tasted fabulous. It’s in the fridge now. I’m just hoping after being refrigerated, it firms up enough to fill and crumb coat and doesn’t fall apart. It will be fondant covered, so I won’t need it for piping. I’m wondering if perhaps heat generated by my stand mixer may play a part. I’ll have to run out to get some nasty Wilton icing if it doesn’t work. Fingers crossed!
Please make sure you aren’t working with butter that is too soft. This will cause the frosting to be loose. I go into great detail about this in the copy of the post.
So I’ve made this several times with great results, but had a brilliant idea tonight. I ground the iodized salt in a mortar and pestle before adding it. It incorporated more evenly. I’m so excited to do it again in other favorite frosting recipes!