The Best Vanilla Buttercream Frosting

This Vanilla Buttercream Frosting is silky smooth, rich, and bursting with classic vanilla flavor. It’s the perfect frosting for cakes, cupcakes, cookies, and more! Made with just a few simple ingredients, this buttercream is easy to whip up and holds its shape beautifully for piping. Whether you’re decorating a birthday cake or frosting your favorite cupcakes, this recipe is a must-have for any baker.

Ingredients

1 cup (230g) unsalted butter, softened
4 cups (480g) powdered sugar
2 teaspoons vanilla extract
2–4 tablespoons (30–60ml) heavy cream or milk
1/4 teaspoon salt

Instructions

Step 1: Beat the Butter

In a large mixing bowl, beat the softened butter with an electric mixer on medium-high speed for about 2-3 minutes, until creamy and pale.

Step 2: Add the Powdered Sugar

Reduce the mixer speed to low and gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Scrape down the sides of the bowl as needed.

Step 3: Add Vanilla & Cream

Stir in the vanilla extract and salt.
Add 2 tablespoons of heavy cream or milk and mix on medium speed. If the frosting is too thick, add more cream, 1 tablespoon at a time, until it reaches your desired consistency.

Step 4: Whip Until Fluffy

Beat the frosting on medium-high speed for another 2-3 minutes, until it’s light, fluffy, and spreadable.

Nutrition (Per Serving – About 2 Tablespoons)

Calories: 150
Carbohydrates: 20g
Protein: 0g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 15mg
Sugar: 19g

Tips for the Best Buttercream Frosting

Use Room Temperature Butter: Softened butter blends more easily for a smooth, creamy frosting.
Sift the Powdered Sugar: This helps prevent lumps and creates a fluffy texture.
Adjust the Consistency: Add more cream for a softer frosting or more powdered sugar for a stiffer texture.
Enhance the Flavor: Add a pinch of cinnamon, almond extract, or a splash of lemon juice for a unique twist.
Make It Ahead: Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.