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
How long is the cake supposed to bake? It doesn’t say in the recipe above?
Hi Nyla,
If you click back to the Best White Cake recipe it gives all the detailed baking instructions. Enjoy! Thanks!
just clarifying to be sure… the instructions section,
4. Add milk, heavy cream or half-and half until yhe frosting has reached the preferred consistency.
Does it mean that i get to choose whether i want to use milk, heavy cream or half-and-half? or do i need to have all three for this recipe? sorry but i am not sure
Yes, you are right that you get to choose which you will use for the recipe!
Hi Yvonne,
You choose the one of those that wish to use. I hope you enjoy the frosting! Thanks! xo
Hi please help. I am panicking. lol. seriously. my daughter’s graduation party is in Am and I am doing cake and cup cakes .. piping buttercream roses to the cake will this recipe work for that? What about adding color to make the Roses yellow or purple thank you? If I can color the ice icing what kind of coloring should I add liquid gel or? This icing goes well with chocolate or vanilla cake correct? I know this is a lot of questions but one more thing when stacking round cakes on top of one another do I need to add support? Any help or advice forever appreciated. thank you kindly.
Can you add pink gel coloring to make it pink icing?
First of all, this frosting turned out delicious!!! Except I had to add literally twice as much sugar as the recipe stated. After coming up with really soupy “frosting” I looked up the butter to sugar ratio for buttercream and it said it was 4:1 instead of the 2:1 this recipe called for.
Hi Caitlin,
I’m thrilled that you enjoyed the frosting! I’ve never had it turn out soupy, nor have I had to double the sugar. It’s always the perfect consistency every time I make it, so I can’t be sure what happened. Thanks!
Ok I made the cake first completely following the directions and tips. Then the frosting and doubled it as you suggested. Two things:. One the cake was so good it didn’t need frosting! But I frosted it for my ten year old who has autism and is very picky about cakes. He doesn’t eat candy, cookies or chips like typicall kids. He only likes cupcakes or cakes, frosted of course. The second thing is:. He absolutely loved this cake and got a kick out of it being three layers! He gave it a two thumbs up! Thank you for the recipe!
Oh Debra I’m absolutely thrilled that your son enjoyed it and was excited about the layers! His two thumbs up are such an honor to me today! Thank you so much for telling me this! xo
Hi Robyn,
This recipe + the chocolate cake is unreal. Thank you! Question- I made this and frosted some cupcakes right away, and it was bright white- beautiful! Then, I put the rest of the frosting in the fridge and frosted the remaining cupcakes 6 hours later. They were not bright white at all but more yellowy. I refrigerated all cupcakes and the next day the first batch was still bright white, the second batch still yellow. What?
Hi Sima,
I’m so happy you enjoy the cake and the frosting! I’m sorry, but I’ve not this happen before with the frosting turning off-white. But if I ever refrigerate my buttercream frosting, I put it in an airtight container…then when ready to use, I let it come to room temperature, and then beat it again with the mixer until really fluffy. I hope this helps!
Thanks so much!
Hello Robin, thanks for the recipe. Do you find that this is enough to frost your white cake recipe or do you make extra? Made the cake today, delicious by the way thanks for that recipe also it was a hit! But I needed to make extra frosting to cover the cake. Thank you
Is the boiling water necessary?
Hi Jessica,
I think you may be referring to the Best Chocolate Cake that has boiling water in the recipe since there is none in this frosting recipe. If that is the recipe you are asking about, it is very necessary to use the boiling water as in the recipe for the best results. Thanks!
I just LOVE LOVE LOVE this recipe. It’s the best one! Simple yet delicious! And SO easy to use.
I’m a beginner and I used this recipe for the first cake I ever made. My cake was perfect!
THANK YOU!
Yay, that’s wonderful Wendy! I’m so happy you had such success on the first cake you’ve baked – that’s a wonderful feeling!!!
I’m glad you enjoyed the cake and frosting! Thanks so much! xo