A staple in any baker’s kitchen, vanilla buttercream frosting is deliciously soft, creamy, and sweet. My favorite recipe for American vanilla buttercream is simple to make and is easily piped onto cakes and cupcakes for a truly memorable dessert.
Finally! A completely separate post for the most common recipe in any baker’s repertoire: vanilla buttercream frosting. This is my favorite vanilla buttercream recipe. There’s nothing fancy, crazy, or complicated about it, but the flavor and texture will certainly taste like you added something special.
But guess what? You didn’t. It’s our little secret.
How to Make American Vanilla Buttercream Frosting
American vanilla buttercream is incredibly simple and much easier than, say, Swiss meringue buttercream. From mixing bowl to decorating cupcakes in less than 10 minutes! Here’s how to make it:
- Beat butter until creamy. Make sure your butter is softened to room temperature before beginning. Use a hand or stand mixer to beat until smooth and creamy.
- Add sugar, cream, and vanilla extract. Beat on low speed until these ingredients are incorporated, then bump up the mixer to medium-high speed. At this point, you can add more confectioners’ sugar if the frosting is too thin or a splash of heavy cream if it’s too thick.
- Taste and salt. Add a pinch of salt to offset the sweetness. Trust me on this one!
Buttercream Frosting Ingredients
Buttercream ingredients hardly differ between recipes, but the ratio of ingredients does vary. I’m here to tell you that this careful buttercream formula works EVERY time—my recipe is perfection.
- Butter: We can’t have buttercream without butter. Though salted is fine, I recommend using unsalted butter so you can control the added salt. Whichever you use, make sure you are using room temperature butter.
- Confectioners’ Sugar: Sweetens vanilla buttercream and adds stability and pipe-ability to the frosting.
- Heavy Cream: Though whole milk or half-and-half are perfectly acceptable, use heavy cream for maximum creaminess and richness.
- Pure Vanilla Extract: Adds that glorious vanilla flavor. And if you use homemade vanilla extract, even better.
- Salt: Offsets the sweetness and adds that little something extra.
This recipe also serves as the jumping point for strawberry buttercream frosting and the cinnamon-swirl frosting from snickerdoodle cupcakes.
For something lighter and less sweet, I recommend this whipped frosting.
Decorating with Buttercream Frosting
The word “creamy” doesn’t even do this stuff justice. But even though it’s supremely creamy, this vanilla buttercream holds its shape beautifully. It’s perfect for piping even the most complicated and intricate designs. When decorating cakes and cupcakes, I gravitate towards the following 5 piping tips. Each creates a completely different look, so that’s why it’s a great collection if you’re just starting out. And these tips won’t break the bank—they’re each pretty inexpensive.
- Wilton 1M (Rose) – a classic piping tip and the easy buttercream rose is a staple decoration. This same tip can also produce a decoration that resembles soft serve ice cream.
- Wilton 8B – one of my all-time favorites.
- Ateco 849 – it’s a pretty wide piping tip. You can make a rose, a soft-serve swirl, or a super easy ruffled look.
- Wilton 12 small round – since it doesn’t have any detailed edges, I love using this tip for silky creamy frostings such as salted caramel frosting and cream cheese frosting.
- Ateco 808 large round – it’s also a round tip, but it’s much larger. Its decoration looks like a big fluffy cloud!
Want to see how to decorate cupcakes? Here’s my how to use piping tips video. And here is how we use this frosting to decorate easy Halloween cupcakes!
How to Rid Vanilla Buttercream of Air Bubbles
Over-whipping vanilla buttercream creates air bubbles. The taste is no different, but the buttercream is no longer smooth and velvety. Here’s how to get rid of air bubbles in your frosting:
Ditch the mixer. Grab a wooden or metal spoon and begin stirring the buttercream by hand. Mash the frosting up against the side of the bowl to “pop” the bubbles. Do this until most of the air bubbles pop, about 1–2 minutes. This trick requires a lot of arm muscle!
Yes, absolutely! You can add various extracts, in addition to the vanilla extract. If doing so, I recommend reducing the vanilla extract to 1 teaspoon. Extracts you can add include 1/2 teaspoon peppermint extract, 1/2 teaspoon maple extract, 1/2 teaspoon coconut extract, 1/2 teaspoon orange extract, or 1/4 teaspoon almond extract. Taste the buttercream, and, if desired, beat in an extra splash of extract. Instead of adding extracts, you can keep the vanilla extract as 2 teaspoons, and beat in 1/4 teaspoon of ground cinnamon. You could also try this Lemon Buttercream, Chocolate Buttercream, Chai Spice Buttercream, or White Chocolate Buttercream.
Yes, this is American-style buttercream and it’s sweet. If you’re looking for a less-sweet option, try this Whipped Frosting or Swiss Meringue Buttercream.
There are 2 options. You can freeze the buttercream for up to 3 months, and those detailed instructions are in the recipe card below. You can also make it up to 3 days ahead and refrigerate it. Remove from the refrigerator and use a mixer to beat it with a splash of room-temperature heavy cream, half-and-half, or milk to help make it creamy and smooth again.
You can keep the buttercream white or tint it with food coloring. To color it, beat in a drop of gel food coloring. (Here is my favorite brand.) I recommend gel food coloring instead of liquid food coloring because liquid can throw off the consistency. For lighter tints, I recommend using the tip of a toothpick to add color, rather than squeezing a whole drop into the bowl of frosting.
Buttercream frosting is typically fine at room temperature for up to 1 day. After that, it’s best to refrigerate it. That said, do what you feel comfortable with; if your kitchen is particularly warm, you may want to refrigerate it on day 1.
Ways to Use Vanilla Buttercream Frosting
I’ve used this vanilla buttercream more times than I can even fathom, but I love it most paired with chocolate cupcakes or vanilla cupcakes. If you scale it up (slightly) you can use it to frost a layered cake, like I do with my white cake recipe (use this how to assemble a layer cake post as a guide). If you add slightly more heavy cream, you can use this as the base for whipped buttercream, as I recommend with my vanilla sheet cake. It also tastes delicious with:
- Lemon Cupcakes
- Confetti Cupcakes
- Vanilla Cake
- Soft Cakey Sugar Cookies
- Brown Sugar Butterscotch Cupcakes
- Checkerboard Cake
- Sugar Cookie Bars
- Chocolate Cupcakes
- Piñata Cupcakes
- Sugar Cookie Cake
By the way, if you make my homemade vanilla extract, this buttercream tastes even more fantastic. 🙂
Print
Vanilla Buttercream Frosting
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2.5 cups
- Category: Frosting
- Method: Mixing
- Cuisine: American
Description
This is my favorite vanilla buttercream. It’s the perfect vanilla frosting that’s simple, creamy and smooth and tastes unbelievable on vanilla cupcakes!
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 – 5 cups (480-600g) confectioners’ sugar (see note)
- 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
- 2 teaspoons pure vanilla extract
- salt, to taste
Instructions
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon.
- Adjust if needed: You can control the consistency at this point—add up to 1/2 cup more confectioners’ sugar if frosting is too thin or more heavy cream if frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
Notes
- Freezing Instructions: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of room temperature heavy cream, half-and-half, or milk will help thin the frosting out again, if needed.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand Mixer)
- Quantity: This recipe is enough to frost 12-16 cupcakes or a thin layer on a 9×13 inch quarter sheet cake. Follow the ratios written in this white cake for a two layer cake, or for a three layer cake use the ratios in this confetti cake.
- Confectioners’ Sugar: If your confectioners’ sugar is particularly lumpy, I recommend sifting it 1-2x before measuring and using.
- Heavy Cream: I love using heavy cream for the creamiest consistency. You can use half-and-half or whole milk instead if needed. The lower the fat, the less creamy your buttercream will be. Whichever you use, make sure it’s at room temperature. Otherwise your frosting could separate or appear grainy.
- Decorating Tips: Be sure to check out my post on how to use piping tips (with video tutorial!), and my recommendations for essential cake baking & decorating tools.
Reader Comments and Reviews
Super easy to make and great consistency. Also, taste delicious!
Before I made this I just wanted to know how many cupcakes I can decorate with just the 2 1/2 cups of the frosting?
Hi Alexis, This recipe is enough to frost 12-16 cupcakes.
Hi,
I am not sure what happened. the frosting seems good but it does not spread well over the cupcakes.
hey i really need to know what measurements should i use for 2 8″ cakes only for a crumb coat and the filling thanks so much
See recipe Notes for yield and ratios for cakes. Enjoy!
Outstanding!!!!!.Just made it for my chocolate cake, Awsome
Also how much dye should I use? I have gel food colouring and liquid. But I am going to use gel because you recommended it
It depends on the desired vibrancy of the color. We’d start with 1/2 teaspoon to 1 teaspoon, see how you like the color, then add more to your liking.
Simply the best Lemmon cupcake i ever tasted!
Thank you for this recipe! How would I change the measurements to do half dozen?
Made this today. Easy and delicious! Thank you for sharing this recipe.
I don’t have a stand mixer with paddle attachment etc. Is it possible to use hand held mixer with whisk attachments? And also when is the best time to add gel coloring to buttercream? Thank you!
Hi Janio, absolutely, you can use a hand mixer with the beater attachments. You can add the gel food coloring when you add the heavy cream and vanilla extract.
The whipping cream really makes the flavour come out, thank you so much. This is the best buttercream frosting I have ever tasted!
I am a time poor Mum and need to make this in advance. How long can I store this in the fridge before decorating or can I freeze it? Thanks!
Hi Bec De, see the last step of the recipe for make-ahead and freezing instructions 🙂
Hey Sally and team. Thank you for your wonderful recipes! I have a question. Every time I make buttercream it turns sandy/ grainy looking, and the texture is not smooth. It’s so disappointing. I don’t know why this always happens to me. I follow all your steps, so I’m confused why it happens, if you have any insight I would appreciate it!
Hi Shelly, It could simply be the brand of confectioners sugar you are using. Try sifting the sugar before using which should help.
I made this for the first time yesterday and, as with all of Sally’s recipes, it was perfect! Light and flavorful. I only had whole milk and it’s still wonderful. Next time I’ll try it with the heavy cream to see how it compares 🙂 Can’t wait to have a piece of cake today!
How much of this do you make for your favorite carrot cake?
Hi Jade, for a three layer cake like our carrot cake, follow the ratios from our confetti layer cake recipe.
I love all your recipes! I am making cupcakes the day before serving them and will be making this frosting to go on top. Since it’s recommended to frost the day of serving, should I leave the frosting out at room temperature before frosting the cupcakes or can I frost straight from refrigeration?
Hi Sarah, you can store the frosting in the refrigerator, then when ready to decorate, you’ll likely want to add a splash of heavy cream/half and half/milk and rewhip to a pipeable consistency.
Hello, it is possible to dye this buttercream, and if so, how? I have got some food coloring but it is not liquid, more like a gel so i don’t really know how to, tried it once and the buttercream got all hard and clumpy
Hi Mia, yes, you can use gel food coloring in this buttercream. Use a few drops until colored to your liking. Enjoy!
How long will this last at room temp? If not ling, do you have a cottage bakers version?
Hi Angie, we’ve left cakes/cupcakes covered in this frosting at room temperature for up to 24 hours. After that, we recommend refrigerating.
Hi Mia!
Sorry to hear it made your buttercream hard and clumpy…it shouldn’t have done that. Guessing it was a tube gel color? Maybe expired? I’m constantly baking (for home , weddings, birthdays, receptions, etc) and the ABSOLUTE BEST food coloring for anything…especially buttercream frosting…is Wilton’s gel. It’s VERY concentrated, comes in tiny round containers. I typically buy the box of 16 with multiple colors…from your basic red, yellow, blue to orange, brown, violet, pink, sky blue, all kinds! Anyways, the beauty of these are all you need is to dip a toothpick in the color and mix it in by giving it several whirls around in about a cup of your prepared frosting (using a spoon work great), take that and plop it into your frosting giving it a good mix. There’s ZERO taste to it! So if you want the color darker, feel free to add a smidge more!!!
Hope this helps!
I loved this recipe- now, can I use it to make chocolate frosting?
Hi Michela, here’s our chocolate buttercream recipe 🙂
That pinch of salt? Game changer!! I’d never seen it before and it totally took my icing to another level. Thank you!
Have you ever had this out on a warmer day? Just curious how it might hold up for an outdoor party or if there might be concerns of it going bad because of the cream.
Hi Ali, it really depends on the exact climate the frosting will be out in. If possible, keep the frosted confections refrigerated until right before serving. When they are out, try to keep them in a shaded place and out of direct sunlight. That will help it to keep shape and prevent “melting.” Hope this helps!
I love this recipe and wanted to try to make it using vanilla bean. How much scraped vanilla bean should I use?
Hi Rikus, you can really use as much or little as you’d like, but we’d recommend at least 1 vanilla bean.
I am making a 3-layer 8″ cake. I will be filling the layers with your raspberry filling recipe. Do I need to double the buttercream recipe to have enough to do a crumb coat with icing dams for the filling as well as frosting the cake? I was going to ombre the cake. Wasn’t sure if I should use the buttercream recipe you have listed for the confetti cake or just double the vanilla buttercream recipe listed here. I’d appreciate your advice. Thank you.
Hi Emily, We would recommend making the quantity listed for the confetti cake. You’ll want to have enough for a thin layer of buttercream, plus the frosting dam, between layers with the raspberry filling.
Hi Sally, as always, I enjoy your recipes as well as your easy to follow instructions. I have, perhaps, a peculiar question. Can you share what brand of butter you typically use? I believe a higher quality butter will produce a more sophisticated taste to any recipe. I made your vanilla butterceam frosting this morning, and have vowed to never again use the butter I have been using in the past. Disappointed too many times with the outcome of the flavors. There has to be a better option, and I’m wondering if you will enlighten me as to what is your preferred brand.
Using a European-style butter with a higher butterfat percentage will undoubtedly give a richer flavor to baked goods and frostings. However, when butter isn’t the main star of the show (like a chocolate cake or something), then it’s not worth buying butter that could be more expensive. I usually use store-brand (Wegmans) or Land O’Lakes works just fine.
Loved this recipe, thank you! Quick question – I want to use it again tomorrow, after having had it in the fridge since yesterday. Does it need to come to room temperature before beating it again and adding food colouring so it doesn’t go grainy?
Hi Julia, letting it warm up a bit will definitely help. You might also want to add a splash of liquid to help thin it out a bit. So glad you enjoyed it!
Wow, perfect! I halved the recipe and still had plenty left over. Great recipe that produces the perfect buttercream frosting (and I used full milk, not cream).
Hi just wondering if it is okay to use salted butter in the cupcake frosting?
Hi Debbie, You can use salted butter. Taste the frosting before adding salt, then add salt to taste.
Hello! I’m sure I saw the answer to this in writing somewhere in your recipes. What piping tip are you using to pipe the cupcakes in your video?
Hi Meggin! Sally uses Wilton 1M (a large open star) to pipe in the video.
Hi can I frost cupcakes the day before they’re going to be used will the buttercream hold up?
Hi Lylah, yes, you can frost cupcakes one day ahead of time and store in the refrigerator or at room temperature.
Is heavy cream and whipping cream the same thing
Hi Jo-Ann, heavy whipping cream and heavy cream have at least 36% fat, while whipping cream without “heavy” in the title is lighter and not ideal for recipes calling for the former.
Would plant based butter work here? In stick form not tub?
We haven’t tested that, but let us know if you do!
I made this with unsalted Earth Balance vegan butter (sticks) and it was wonderful!
I use your your recipes for 90% of my baking. I love them. Always come out perfect. Thank you
AMAZING! The buttercream was so smooth, not too sweet, and piped wonderfully! I will use this recipe again!