The BEST vanilla buttercream frosting recipe that is unbelievable creamy and fluffy and so easy to make. A recipe that every home baker needs!
Easy Vanilla Buttercream Frosting
Vanilla Buttercream Frosting is a recipe that every home baker needs to have in their repertoire, or recipe box if you're like me.
I used to be a canned frosting sell-out, until I made my own homemade buttercream for the first time, and now I can't go back. It is SO SO much better than homemade.
This vanilla buttercream recipe is my go-to for most of my frosting needs (unless I need a good cream cheese frosting, then I use this one!).
It is unbelievably creamy, light, and fluffy, and it still pipes beautifully.
Best of all, it is so quick and easy to make with ingredients you probably already have in your house: butter, powdered sugar, cream, and vanilla.
How Do You Make Vanilla Buttercream Frosting White?
The best way to make your buttercream whiter is to use clear vanilla extract, like this one, instead of your typical brown extract.
Also, whipping your frosting for longer makes it fluffier and whiter.
I will also sometimes use 1-2 small drops of blue food coloring (for the whole batch) to make it look like a truer pure white, instead of a buttery off-white.
However, it will always be slightly off-white because of the butter. You could use shortening instead of butter, but it won't taste as good.
The Trick to Fluffy Buttercream Frosting
The real trick to fluffy vanilla buttercream frosting has two parts:
- Use real cream. When I use cream to make my frosting instead of milk, it is so much richer and fluffier.
- Beat it longer. The frosting can be done when everything is combined and smooth. However, if you leave your mixer on and continue beating for an additional 5-10 minutes, the frosting gets smoother because all of the powdered sugar fully dissolves AND it gets fluffy. So fluffy and pretty. Just like in a bakery!
How to Get Rid of Air Bubbles in Vanilla Buttercream
In an effort to make your buttercream perfectly smooth, it's possible to over-mix. If your buttercream is over-mixed, you will see lots of visible air bubbles. Thankfully, there's a super simple fix for this, so no worries!
Simply switch to a wooden spoon or silicone spatula and stir, pressing the frosting up against the sides. This will pop the bubbles and bring your buttercream back to the perfect texture and look.
How to Make Easy Vanilla Buttercream Frosting
In a large mixing bowl, cream together butter and sugar with a mixer until blended and smooth.
Add vanilla extract and cream, and continue beating on high for an additional minute.
Continue beating on high for an additional 5-10 minutes.
Check the consistency and add cream or powdered sugar accordingly.
Spread or pipe on cupcakes or cake. Cover and refrigerate to store for later use.
Pro Tips
- If your buttercream is too thin, add a little more powdered sugar, ¼ cup at a time. If you buttercream is too thick, add a tablespoon of cream and beat until it reaches the desired consistency.
- Be sure to beat your frosting long enough. When it's been beaten long enough, it turns a lighter color and is perfectly smooth and fluffy.
- Add a little almond extract. I only add ⅛ teaspoon because it can be so overpowering. But just that little bit in there makes it taste so good!
- Store your frosting covered in the refrigerator for up to two weeks.
- Make this frosting ahead! Make it, store it in covered in the refrigerator. Then just bring it to room temperature and beat again before using.
Try Vanilla Buttercream Frosting with These Amazing Recipes:
- Best Funfetti Cupcakes - the best cupcakes from scratch
- Frosted Sugar Cookie Bars - soft funfetti sugar cookie bars
- Sugar Cookies - my grandma's recipe that holds their shape!
- Chocolate Chip Cupcakes - your favorite cookie turned cupcake
Vanilla Buttercream Frosting Video
Vanilla Buttercream Frosting
Ingredients
- 1 cup butter
- 3-4 cups powdered sugar about 1 pound
- 1 teaspoon vanilla
- 2 tablespoons cream
Instructions
- In a large mixing bowl, cream together butter and sugar until well blended and smooth.
- Increase mixer speed and continue beating for another 3 mins.
- Pour in vanilla and continue beating until combined.
- Add 1 tablespoon cream or half-and-half and continue beating on high for an additional minute.
- If you feel the consistency is still too thick, add one more tablespoon of half-and-half or cream and beat again.
- Spread or pipe on cupcakes or cake. Cover and refrigerate to store for later use.
Notes
- If your buttercream is too thin, add a little more powdered sugar, ¼ cup at a time. If you buttercream is too thick, add a tablespoon of cream and beat until it reaches the desired consistency.
- Be sure to beat your frosting long enough. When it's been beaten long enough, it turns a lighter color and is perfectly smooth and fluffy.
- Add a little almond extract. I only add ⅛ teaspoon because it can be so overpowering. But just that little bit in there makes it taste so good!
- Storage: Store your frosting covered in the refrigerator for up to two weeks.
- Make Ahead Directions: Make it, store it in covered in the refrigerator. Then just bring it to room temperature and beat again before using.
Nutrition
UPDATE INFO: This recipe was originally published in January 2016. It has been updated with new pictures, tips, and video and republished in June 2023.
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Nicole says
Hello! I wasn't wondering how many cups with recipes makes. I'm an planing in making a cake with this recipe and wanted to know how much I'm will need. Thanks so much:)
Michelle says
It makes about 4 cups. I usually make a double batch if I'm making a layer cake.
Courtney says
This frosting tasted delicious-- I just halved the butter to 1/2 cup and it still tasted just fine, it just didn't use as much butter though. Thanks for the recipe!
Alysyn says
Hi, beautiful recipe! However I just want to know what kind of mixer are you using??
Thank you for your time,
Alysyn
Michelle says
Hi Alysyn! My mixer is a Hamilton Beach stand mixer that I bought from Amazon. I wanted to make sure I loved the stand mixer before I bought an expensive one. Here's a link if you want to check it out: http://amzn.to/2jrxWqO (AFF)
Autumn says
Hello! just letting you know this sounds like a very good recipe i am going to bake a cake today and this sounds like the perfect recipe for it. I did have one question though would it wprk if i halved the butter and added more of the sugar?
Michelle says
If you halved the butter, you would half the sugar too. Getting rid of the butter but adding more sugar will make it not come together, and just stay dusty like the sugar.
Becky says
Does this have to be refrigerated? MY daughter needs to make it today (sat) and put into bowls for school on Monday! so didnt know if it would be okay? Also can we add food coloring to it for color? Thanks
Michelle says
If you need it for Monday, I would keep it refrigerated and covered until then to make sure it stays nice and fresh. It will be very stiff when you remove it, so be sure to remove at least 15-30 minutes before you actually need to handle it. And yes, absolutely you can use food coloring. I always just mix it in right at the end.
Ashley says
About how many cupcakes will this recipe frost?
Michelle says
About a dozen.
Kayliee says
What kind of cream do I use? And will it work if I made roses? I need help...
Michelle says
Heavy whipping cream, preferably. It comes in a pint or quart carton over in the dairy section. And yes, this will work to decorate and make roses.
Fida says
Well what if i don’t have half and half, what is the substitute?
Michelle says
Heavy cream. Or milk, but milk will make it a little less creamy.
Emma says
I used this recipe for Halloween cakes this past year and it worked perfectly. I used Half and Half for the cream and it was delicious!
Rizva says
Hi dear
what is the nozzle you used to make this lovely roses
Thanks
Michelle says
I use a Wilton 2D or 1M tip. 2D makes the petals stand out more. http://amzn.to/2iPkYFg
Virginia says
Hello do you use salted butter or unsalted better?
Michelle says
Unsalted
Melissa Chavez says
I have a question. I know you said to refrigerate the frosting until the day of use. If I make the cake today (Friday) and ice it to be used the next day, do I I have to put it in the fridge or can I leave it out overnight?
Michelle says
You *can* leave it out in like a cake storage container. I find it stays fresher if you refrigerate it until 2ish hours before use.
Carola says
Hi there,
Can I substitute half of the butter with mascarpone? I don’t really want to use so much butter.
Will the consistency still be good enough to frost the cupcakes?
Thank you
Michelle says
I'm not sure as I've never tried that substitution.