Vanilla Buttercream Frosting

Vanilla Buttercream Frosting

Smooth, creamy, and perfectly sweet, this classic vanilla buttercream frosting is ideal for cakes, cupcakes, and cookies. Its light, fluffy texture spreads easily and holds beautifully for decorating or piping intricate designs.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 4 cups powdered sugar, sifted

• 2 tsp pure vanilla extract

• 2–4 tbsp heavy cream or milk

• Pinch of salt (optional, to balance sweetness)

Instructions

1. Beat the Butter:
   In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for 2–3 minutes until creamy and pale.

2. Add Sugar:
   Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.

3. Add Vanilla and Cream:
   Add vanilla extract, 2 tablespoons of heavy cream or milk, and a pinch of salt (if using). Beat on medium speed for 3–5 minutes until light, fluffy, and smooth.

4. Adjust Consistency:
   If frosting is too thick, add more cream, 1 teaspoon at a time. If too thin, add a little more powdered sugar until desired consistency is reached.

5. Use or Store:
   Use immediately to frost cakes, cupcakes, or cookies. For piping, transfer frosting to a piping bag fitted with your desired tip.

Equipment

• Large mixing bowl

• Electric hand mixer or stand mixer

• Spatula

• Measuring cups and spoons

• Sifter (for powdered sugar)

• Piping bag and tips (optional)

Timing

• Prep Time: 10 minutes

• Cook Time: 0 minutes

• Total Time: 10 minutes

Serving Size
Makes enough frosting for one 9-inch two-layer cake or 24 cupcakes

Vanilla Buttercream Frosting

Smooth, creamy, and perfectly sweet, this classic vanilla buttercream frosting is ideal for cakes, cupcakes, and cookies. Its light, fluffy texture spreads easily and holds beautifully for decorating or piping intricate designs.

Print Recipe

Prep Time:10 minutes mins

Total Time:10 minutes mins

Equipment

• Large mixing bowl
• Electric hand mixer or stand mixer
• Spatula
• Measuring cups and spoons
• Sifter (for powdered sugar)
• Piping bag and tips (optional)

Ingredients

• 1 cup 2 sticks unsalted butter, softened
• 4 cups powdered sugar sifted
• 2 tsp pure vanilla extract
• 2 –4 tbsp heavy cream or milk
• Pinch of salt optional, to balance sweetness

Instructions

• Beat the Butter:
• In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for 2–3 minutes until creamy and pale.
• Add Sugar:
• Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.
• Add Vanilla and Cream:
• Add vanilla extract, 2 tablespoons of heavy cream or milk, and a pinch of salt (if using). Beat on medium speed for 3–5 minutes until light, fluffy, and smooth.
• Adjust Consistency:
• If frosting is too thick, add more cream, 1 teaspoon at a time. If too thin, add a little more powdered sugar until desired consistency is reached.
• Use or Store:
• Use immediately to frost cakes, cupcakes, or cookies. For piping, transfer frosting to a piping bag fitted with your desired tip.

Servings: 24 cupcakes

Frequently Asked Questions (FAQs)

Can I make this frosting ahead of time?
Yes. Buttercream can be made up to a week in advance and stored properly.

Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the pinch of salt in the recipe to avoid over-salting.

Can I make it dairy-free?
Yes. Use dairy-free butter and non-dairy milk or cream alternatives.

Can I add food coloring?
Yes. Add gel food coloring a few drops at a time until you reach the desired shade.

Can I flavor it differently?
Yes. Substitute vanilla extract with almond, lemon, or other flavor extracts to customize your frosting.

What if the frosting is too thick?
Add 1 teaspoon of heavy cream or milk at a time until the desired consistency is reached.

What if the frosting is too thin?
Gradually add more powdered sugar until it thickens.

Can I pipe this frosting?
Yes. This buttercream holds its shape well and is perfect for piping flowers, borders, or decorative designs.

Can I freeze this frosting?
Yes. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator, then re-whip before using.

Can I use this frosting for cookies?
Yes. It works well for spreading on cookies or piping. For very detailed piping, chill slightly to help it hold its shape.

How To Store Vanilla Buttercream Frosting

Room Temperature:
Store in an airtight container for up to 2 days.

Refrigerator:
Store in an airtight container for up to 1 week. Bring to room temperature and re-whip before using.

Freezer:
Store in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then re-whip before use.

Serving Tips:
Keep frosting covered when not in use to prevent it from drying out. Use immediately for best texture and flavor.