Classic Vanilla Buttercream Frosting Recipe
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Vanilla Buttercream Frosting is one of my quick, classic go-to frosting recipes that I turn to time and again.
My family absolutely adores it, it is so very simple to make, and you just can’t beat that classic vanilla buttercream for all sorts of celebratory and everyday type of desserts. It is perfect for my white cake recipe for birthdays, weddings, and other celebrations and works as a delicious, yet stark visual contrast on chocolate cake, too. It is great sandwiched between a couple of butter cookies or spread on top of a cookie cake, as well. You just can’t beat the versatility of good ole vanilla buttercream frosting. It just works.
I am consistently receiving emails asking about my vanilla buttercream frosting, so I thought I’d repost the recipe by itself instead of it being included along with my chocolate cupcake recipe where it is scaled down for just 12 cupcakes.
I also thought I’d answer a few of your questions as well.
How do you get your vanilla buttercream frosting so white?
There are a few tricks to getting my vanilla buttercream frosting as white as I do. First, after each cup of confectioner’s sugar that I add, I turn my stand mixer on the highest speed that it will go. This not only makes the frosting extremely fluffy, it also lightens the coloring of the frosting as air is incorporated.
My second trick is to use clear vanilla extract whenever I want my vanilla buttercream as white as possible. Mind you, vanilla buttercream frosting still has butter in it, so it is virtually impossible to get it pure white. It will still have a bit of a tint of the yellow, albeit it will be faint. Most folks probably will say it is pure white. We’ll just know it isn’t exactly pure white, just as close as a vanilla buttercream can get without substituting shortening for the butter.
How do you get your vanilla buttercream frosting so fluffy?
I skipped ahead when I answered the question above and explained how after each cup of confectioner’s sugar that I add to the buttercream, I turn my stand mixer on the highest setting that it will go. This incorporates air into the buttercream and makes it lighter and fluffier.
I also use the paddle attachment of my stand mixer as I have just found it to make a smoother, fluffier buttercream frosting than when I use the whip attachment. Also, it is easier to get all of that delicious buttercream frosting off of your paddle attachment than it is the whip attachment. And I’m all about easy. Heh.
How do I make my vanilla buttercream firmer for a prettier decoration?
The firmness of your buttercream frosting greatly depends on the amount of sugar to liquid ratio in your frosting. If you want a firmer frosting, add more confectioner’s sugar. If you want a softer frosting, add more milk or cream.
Please know that I in no way am professing to be a professional baker, frosting maker, or anything else for that matter. These are my observations after years and years of making buttercream frosting and finding little nuances that make it easier, prettier, tastier, and more everything -er.
Here’s my Vanilla Buttercream Frosting recipe along with a few instructions and notes.
Classic Vanilla Buttercream Frosting Recipe
Ingredients
- 1 cup (226 g) butter, softened
- 3 – 4 cups (340-454 g) confectioner’s sugar, sifted
- 2 teaspoons (9 g) vanilla extract
- pinch (0.4 g) kosher salt
- 2-3 tablespoons (28-42 g) milk, heavy cream, or half-and-half
Instructions
- Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
- Add confectioner’s sugar, 1/2 a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
- Add vanilla and a pinch of salt and combine until well-incorporated.
- Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner’s sugar, a 1/4 cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Happy frosting making! Do you have any tips you’d like to share on how you make the perfect vanilla buttercream frosting? Please share them in the comment!
If you are looking for other buttercream frosting flavors, you might like these:
Perfect Chocolate Buttercream Frosting
Strawberry Buttercream Frosting
Salted Caramel Buttercream Frosting
White Chocolate Buttercream Frosting
Love ya,
Robyn xo
Hello,
Does it hold up well for decorating? I want to do a basket weave decoration on the cake for Easter. Thanks!
I’ve been searching for a different buttercream frosting. I used your recipe yesterday for my daughter’s birthday cake. OMG this is the most fluffy and deelish frosting ever! Not greasy tasting like some buttercreams. I think the beating on high after every addition of sugar is the key. This recipe is definitely a keeper!
Robin, I can’t thank you enough!
I’m so glad you loved it. Yes, that makes such a difference in making buttercream! Happy birthday to your daughter!
Thank you so much for this! Because of dietary restrictions, I had to make it completely dairy free. So in place of butter, I had to use margarine (I used Earth Balance brand) and in place of the milk or cream, I used soy milk (Wegman’s store brand, for what it’s worth). I also only have a hand mixer. So even with these maybe less-than-ideal replacements, it was awesome! I mean a million times better than anything that I’ve ever had that comes out of a can from the store. I used it on our daughter’s birthday cake and people were commenting how good it was. Creamy, smooth, and with real flavor. I was happy to tell our friends and family that I finally found my go-to recipe on this site! So thank you again for posting this.
I’m so glad you loved it Emily and made the adjustments that were just perfect for you! Happy birthday wishes to your daughter! xo
I made your Classic Vanilla Buttercream frosting yesterday to top a birthday cake I was making for a friend. I had been searching for a simple delicious recipe any home cook could make. Anyone does not need to look any further than this one! Everyone loved the frosting! I started only with using 3 cups of sifted sugar as directed, but ended up using all 4 cups in the batch. It was nice and smooth, I almost forgot to incorporate the milk. The milk added just the right touch. This frosting also stands up well when using food coloring.
I know this is an old post, but is this a crusting buttercream? I am looking for a nice frosting for a wedding cake, but not too big on crusting frostings.
Hi Emma,
It is not a crusting buttercream.
Would it be okay if I used this recipe with your chocolate cupcakes for a school project? I’m sure you wouldn’t mind, but I figured it would be nice to ask.
You absolutely may, Thomas. Thank you so much for asking. xo
I’m looking for one that will be great for putting on a cake before the fondant. Will this frosting dry? Also, how long can it be left out at room temperature?
I was looking for a new vanilla buttercream frosting for cupcakes for my daughter’s 4th birthday. Found it Thursday and tried it Friday morning for the party. WOW! I love it and so did everyone at her party! And I’m super picky about buttercream, because sometimes it’s too sweet for me. I made chocolate cupcakes and piped on the vanilla buttercream (love the look of that combo). I used a combo of whipping cream and milk. It was creamy and smooth, but firm enough to hold it shape for the cute swirls I made on top. Thanks for sharing this!
Wow… talk about the best EVER frosting. This is now my vanilla frosting recipe for every occasion. Every time I first a cake with this frosting, everyone ALWAYS comments on the frosting. I live in South Asia so some ingredients are hard to get by, like whip cream. So I have to substitute milk, which doesn’t always work. But by far, this is the best frosting I’ve made. Now to find a vanilla cake recipe to go along with it…
This cake is amazing! It is so soft that melts in the mouth. I did it for Valentine’s day today, and my husband and I loved it!