Okay, let’s talk about frosting. Not just any frosting—but the fluffy, creamy, vanilla-kissed kind that you could (and probably will) eat straight from the bowl with a spoon. This vanilla buttercream is that kind of frosting.
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It’s sweet, buttery, and impossibly smooth—the kind of topping that takes your cakes, cupcakes, cookies, and even graham crackers to the next level. Whether you’re a seasoned baker or just dipping your toes into the world of sweets, trust me, this recipe is going to become your go-to. It’s easy, it’s dependable, and it’s ridiculously delicious.
So grab your mixer, and let’s whip up some magic!
Why You’ll Love Vanilla Buttercream Frosting
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a birthday bash, decorating cupcakes with the kids, or sneaking a spoonful straight from the fridge (no judgment), this frosting is here to make your day a little sweeter. Here’s why it’s a favorite:
Versatile: Use it on cupcakes, cakes, cookies, or even as a dip for fruit. It’s the little black dress of frostings—it goes with everything!
Budget-Friendly: Just a few basic ingredients—most of which you probably already have in your pantry. No fancy stuff needed to make something this good.
Quick and Easy: All you need is one bowl, a mixer, and five minutes. That’s it! No complicated steps or fancy equipment required.
Customizable: Want to add a little almond extract? Go for it. Want it pink? Add a drop of food coloring. Want it less sweet? Adjust the sugar. This buttercream listens to you.
Crowd-Pleasing: It’s sweet, buttery, and universally loved. Kids adore it. Adults sneak it. And everyone asks for the recipe.
Ingredients in Vanilla Buttercream Frosting
This frosting is all about balance—rich, creamy, and sweet without being cloying. Here’s what brings it all together:
Unsalted Butter: The base of our buttercream. Softened to room temperature, it whips into a fluffy, creamy dream that holds everything together.
Powdered Sugar: Adds sweetness and structure. It also gives the frosting that classic silky-smooth texture we all love.
Vanilla Extract: The star flavor. Go for pure vanilla extract for that rich, warm flavor that makes this frosting taste homemade.
Heavy Cream or Milk: Helps achieve that perfect spreadable consistency. Heavy cream adds richness, but milk works great too if that’s what you have.
Salt: Just a pinch! It balances the sweetness and brings out all the flavors.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Soften the Butter: Let your butter come to room temperature. It should be soft enough to press with your finger, but not melty. This makes it whip up smooth and airy.
Whip the Butter: Using a mixer, beat the butter until it’s light and fluffy—about 2-3 minutes. This is where the magic starts!
Add Sugar Gradually: Slowly mix in the powdered sugar, one cup at a time. Beat well between additions to keep things smooth. Scrape down the sides to make sure no sugar is hiding.
Pour in the Vanilla: Add your vanilla extract and beat to combine. Feel free to taste at this point (you’ll probably want to).
Adjust Consistency: Add the cream or milk, one tablespoon at a time, until you reach your desired consistency—thick for piping or thinner for spreading.
Final Whip: Give it one last good whip for about 30 seconds to a minute. It should be silky, creamy, and dreamy.
Nutrition Facts
Servings: Varies depending on use
Calories per serving: 230 (based on 2 tablespoons)
Preparation Time
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
How to Serve Vanilla Buttercream Frosting
Cakes and Cupcakes: Classic. Spread it over layer cakes or pipe it onto cupcakes for a bakery-worthy finish.
Sugar Cookies: Use it as a thick, sweet topping that makes every bite extra special.
Brownies or Bars: Swirl it on top for a rich, buttery layer of goodness.
Between Macarons: Fancy and delicious—this buttercream holds up beautifully in delicate sandwich cookies.
Dip for Fruit or Crackers: Yep, this is a thing. Try it once and thank me later.
Additional Tips
Make It Ahead: Store it in an airtight container in the fridge for up to a week. Let it come to room temperature before using.
Freeze It: You can freeze buttercream! Just thaw overnight in the fridge and re-whip before using.
Color It: Add a few drops of food coloring to match your party theme or seasonal vibes.
Flavor It: Swap out the vanilla for almond, peppermint, lemon, or maple extract for something different.
Texture Tip: If it’s too thick, add a bit more cream. Too thin? Add a little extra powdered sugar until you hit that sweet spot.
FAQ Section
Q1: Can I use salted butter?
A1: Yes, but reduce or skip the extra pinch of salt in the recipe.
Q2: My buttercream is too stiff—what should I do?
A2: Add a tablespoon of cream or milk and beat again until it softens to your liking.
Q3: Can I make it dairy-free?
A3: Absolutely! Use vegan butter and dairy-free milk—just make sure they’re unsweetened.
Q4: Can I leave it out at room temperature?
A4: Yes, for up to 2 days. After that, store it in the fridge.
Q5: How much does this make?
A5: Enough to frost about 24 cupcakes or one 9-inch layer cake.
Q6: Can I pipe this frosting?
A6: Yes! It holds its shape beautifully in piping bags with any tip.
Q7: Why is my buttercream grainy?
A7: It could be the powdered sugar. Try sifting it before mixing next time.
Q8: Can I add food coloring?
A8: Of course! Gel food coloring works best to keep the texture smooth.
Q9: Can I use a hand mixer instead of a stand mixer?
A9: Totally. It just might take a little longer to get it fluffy.
Q10: What if I want it less sweet?
A10: Try using less powdered sugar and adding a pinch more salt or a splash of lemon juice to balance it out.
Vanilla Buttercream Frosting
- Prep Time: 5 minutes
- Cook Time: 5-7 minutes
- Total Time: 0 hours
- Yield: 2½ cups (frosts 12 cupcakes)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
This Vanilla Buttercream Frosting is a smooth, fluffy, and classic treat that’s perfect for piping onto cupcakes, frosting layer cakes, or decorating cookies. Made with just a few staple ingredients, it’s a go-to frosting for birthdays, holidays, or any celebration.
Ingredients
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1 cup unsalted butter, softened to room temperature
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1 tablespoon vanilla extract
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1/4 teaspoon salt
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4 cups powdered sugar
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2-4 tablespoons heavy whipping cream, room temperature
Instructions
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In a large bowl using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed for about 2 minutes until creamy and pale.
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Add vanilla extract and salt, mixing until smooth.
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Gradually add powdered sugar, 1 cup at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
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Add 2 tablespoons of heavy whipping cream and beat on high for 1 more minute until the frosting is light, fluffy, and smooth.
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Adjust consistency if needed by adding an additional tablespoon of cream at a time until desired texture is reached. The frosting should be spreadable but firm enough to hold its shape for piping.
Notes
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Yield: Makes about 2½ cups of frosting, enough to frost 12 cupcakes or a single-layer 9-inch cake.
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For a whiter frosting, use clear vanilla extract and beat for longer to incorporate more air.
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Store frosting in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Rewhip before using.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 170
- Sugar: 22g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 25mg