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Vanilla Buttercream Frosting

Jun 15, 2023 · 28 Comments

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Collage with a swirl of vanilla buttercream with round rainbow sprinkles on top, a star tip piping vanilla buttercream frosting onto a cupcake on bottom, and the words "American vanilla buttercream" in the center.

The BEST vanilla buttercream frosting recipe that is unbelievable creamy and fluffy and so easy to make. A recipe that every home baker needs!

A star decorating tip attached to a piping bag piping vanilla buttercream frosting onto a cupcake on a dark background.

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.

A large swirl of vanilla buttercream frosting on a black background topped with rainbow star sprinkles.

The Trick to Fluffy Buttercream Frosting

The real trick to fluffy vanilla buttercream frosting has two parts:

  1. Use real cream. When I use cream to make my frosting instead of milk, it is so much richer and fluffier.
  2. 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.

Overhead view of 2 cupcakes topped with a swirl of vanilla buttercream on a dark background

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

A large swirl of vanilla buttercream frosting on a black background topped with rainbow star sprinkles.

Vanilla Buttercream Frosting

The BEST vanilla buttercream frosting recipe that is unbelievable creamy and fluffy and so easy to make. A recipe that every home baker needs!
4.80 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: American Buttercream, Buttercream, Vanilla Buttercream Frosting, Vanilla Frosting
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 3 cups
Calories: 257kcal
Author: Michelle
Prevent your screen from going dark

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

 
This recipe frosts about 12 cupcakes, and makes about 3 cups total.
Each serving in the nutrition facts is about ¼ cup.
  • 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

Calories: 257kcal | Carbohydrates: 30g | Protein: 0g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 136mg | Potassium: 4mg | Sugar: 29g | Vitamin A: 490IU | Calcium: 5mg | Iron: 0mg
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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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Reader Interactions

Comments

  1. Nicole says

    October 06, 2016 at 8:20 pm

    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:)

    Reply
    • Michelle says

      October 07, 2016 at 7:20 pm

      It makes about 4 cups. I usually make a double batch if I'm making a layer cake.

      Reply
  2. Courtney says

    November 12, 2016 at 5:24 pm

    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!

    Reply
  3. Alysyn says

    December 11, 2016 at 1:51 pm

    Hi, beautiful recipe! However I just want to know what kind of mixer are you using??

    Thank you for your time,
    Alysyn

    Reply
    • Michelle says

      January 16, 2017 at 9:11 am

      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)

      Reply
  4. Autumn says

    January 24, 2017 at 11:41 am

    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?

    Reply
    • Michelle says

      January 25, 2017 at 9:55 am

      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.

      Reply
  5. Becky says

    April 22, 2017 at 5:07 pm

    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

    Reply
    • Michelle says

      April 22, 2017 at 6:16 pm

      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.

      Reply
  6. Ashley says

    August 13, 2017 at 11:41 pm

    About how many cupcakes will this recipe frost?

    Reply
    • Michelle says

      August 14, 2017 at 10:15 am

      About a dozen.

      Reply
  7. Kayliee says

    October 17, 2017 at 5:15 pm

    What kind of cream do I use? And will it work if I made roses? I need help...

    Reply
    • Michelle says

      October 22, 2017 at 8:44 pm

      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.

      Reply
      • Fida says

        April 17, 2018 at 10:40 pm

        Well what if i don’t have half and half, what is the substitute?

        Reply
        • Michelle says

          April 18, 2018 at 7:40 am

          Heavy cream. Or milk, but milk will make it a little less creamy.

          Reply
  8. Emma says

    November 07, 2017 at 9:10 am

    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!

    Reply
  9. Rizva says

    December 03, 2017 at 11:20 am

    Hi dear
    what is the nozzle you used to make this lovely roses
    Thanks

    Reply
    • Michelle says

      December 04, 2017 at 10:07 am

      I use a Wilton 2D or 1M tip. 2D makes the petals stand out more. http://amzn.to/2iPkYFg

      Reply
  10. Virginia says

    January 26, 2018 at 1:16 pm

    Hello do you use salted butter or unsalted better?

    Reply
    • Michelle says

      January 28, 2018 at 12:36 pm

      Unsalted

      Reply
  11. Melissa Chavez says

    May 10, 2019 at 11:23 am

    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?

    Reply
    • Michelle says

      May 12, 2019 at 9:11 pm

      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.

      Reply
  12. Carola says

    May 23, 2019 at 7:35 pm

    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

    Reply
    • Michelle says

      May 23, 2019 at 9:27 pm

      I'm not sure as I've never tried that substitution.

      Reply
  13. Yu says

    October 17, 2023 at 10:06 am

    This recipe was amazing! The balance of sweetness is just right. I followed the recipe and it yielded perfect results. I can't wait to make these again!

    Reply
  14. Suja md says

    October 17, 2023 at 10:56 am

    Perfect! I love this recipe! I haven’t made one in ages. Thanks for the idea!

    Reply
  15. Bobby says

    October 17, 2023 at 11:32 am

    This vanilla buttercream was a huge hit - definitely took my cupcakes up to the next level. Thank you!

    Reply
  16. Rosemary says

    October 17, 2023 at 1:22 pm

    Lovely recipe. The frosting was perfect for the cupcakes I made. Thank you!

    Reply

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