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
I cannot begin to tell you how grateful I am for this recipe. Not only did I use your vanilla buttercream icing recipe, but I also made your best ever chocolate cake. I was designated by my friends to make a birthday cake, which I did last minute early in the morning on the day. I found your chocolate cake, which was deliciously moist. Only down side is I could taste the one teaspoon of salt, but then again I reduced the sugar to one cup instead of the two. But the vanilla icing made up for everything. I made a double staked cake so i used the cut out pieces and whisked it with the vanilla icing. It came out really pretty and made the whole cake amazing. My friends and the birthday girl could not stop talking about how delicious it was. Thank you for making our day with your recipes.
I’m so glad you enjoyed this frosting and the Best Chocolate Cake Ever – I love this combination too! As far as the cake itself, you are correct about the reduced sugar being why you tasted salt in the cake.
Your cake sounds so pretty! I’m glad you let me know that you liked it! Thanks so much! xo
Hi Robyn,
I tried this recipe for a cake I made for a colleague earlier this week and it was absolutely delicious! Your tips were so useful too , they made the whole process of making it much easier. And I don’t even have a stand alone mixer, just used a good old hand mixer, so I can only imagine how better it could get if I did have one. Thank you so much for sharing, I will use it again!
Nadina
Thanks so much, Nadina! I’m so glad you enjoyed it!
Hi! I was wondering how much of this i should make for a 3 layer 6-inch cake? (frosting outsides and between the layers). Thank you in advance!
I tried this for my son’s birthday last month and it was BY FAR the BEST buttercream I’ve had!! I’ve searched high and low the last 3 years for a good one and this is going on my recipe book! We have lots of birthday parties in our family and I’m beyond thrilled to have found the one!!!!!!! THANK YOU!
I’m so glad you love it, Amy! xo
is this recipe enough for a 10 inch and a 8 inch cake?
I pinned this awhile ago but don’t believe I tried it until today. I often make buttercream but everytime I forget which exact recipe I followed 😀 So today I followed this one and I loved your tips explaining how to make it the best rather than just throw all these things together. It came out delicious and I love how it was hard after frosting so the designs aren’t dripping away like I’ve had in the past. It looks professional! Due to lack of time (and patience lol) tonight I just quickly shook powdered sugar one cup at a time into a measuring cup and then mixed it in, and repeat. I did the full 4 cups. I also used probably the full 3 tbsp of milk. It came out the perfect consistency. We added a few drops of red to make it pink. It’s delicious and this will be my go to recipe now! Thanks!!
I’m so glad you love it, Suz! I found that those little nuances make it so much better than just adding it all at once and mixing. I’m so glad you did, too! xo
Made this recipe for the first time last night..OMG it is so awesome, my daughter and her friend loved it..I do have one question tho, i refrigerated it, to get it smooth again should i just add some more cream??? Thanks
Just want to add that this is the best and most descriptive buttercream recipe ever. I stopped making buttercream after several grainy attempts and mostly use store bought fudge icing. Beautiful fluffy almost completely white buttercream icing. Lovely! I now have the perfect cake for New Years Eve. Thanks again!
Oh thanks so much, Carmen! I love making this frosting for so many cakes and treats and am so glad you enjoy it too! It am sure what you’ve baked will be beautiful for New Years Eve! Thanks again! xo
Thank you very much for this recipe as well as the chocolate cake recipe (all of the versions!) which I’ve baked several times over the past couple of months with great success. I love baking but had gotten tired of my two go-to chocolate cake recipes. This recipe is so easy and quick and with three children including a newborn this is exactly what I need ?
Happy New Year!
I’m so thrilled you enjoy the cake and frosting! Thanks so much, Carmen!!! Happy New Year to you and your family! xo
YUM!! Thank you!
I hope you enjoy it, Julie!