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
His long will this buttercream last for?
Hi Amanda,
It will keep in the refrigerator for up to two weeks. I hope you enjoy it! Thanks!
Can I reduce the sugar if I don’t want the frosting too sweet?
Hi Tina,
I don’t reduce the sugar in the recipe, so I can’t say how it turns out. Hope you enjoy it! Thanks!
Hi Tina,
I did reduce the sugar and it still came out perfect!!! This is my first time making cupcakes and they’re georgous! I did the chocolate cake before and everyone wanted the recipe 🙂 so I spread the word ???? I couldn’t believe the cake was so nice and moist – just the right texture!!! It was almost gone with a blink of an eye…. these cupcakes are for my son’s school Halloween party tomorrow :)) I need to put a locker on the fridge!!!???? I keep them in the frIdge because we live in a hot and humid climate. Thank you Robyn for sharing your recipes!!! ????
What a fun time for cupcakes! You are going to be the hit of their party! Thanks so much for sharing this with me Desana!!! xo
How many cupcakes will this recipe cover? Thank you!
Hi Nanci,
Approximately 24 cupcakes. I hope you like it!
hi can i use olive oil butter and almond milk instead of butter and milk for this receipe??
I haven’t tried making this frosting with olive oil butter and almond milk, Cindy, so I can’t tell you how it will turn out. Maybe someone else on here has and can tell you how it turned out for them.
The recipe says “vanilla”; nothing about vanilla extract. But you reference the extract later. Plus, I see black specks in the frosting, which leads me to believe that it is just vanilla bean for flavor. Is this correct & can just use a couple of vanilla beans split & scraped?
Hi Claire,
I’ve not added vanilla beans, so you could possibly see a shadow. If you want to add vanilla beans to the frosting it should work fine.
Thanks! Enjoy!
Turned out perfect!
I am going to try this frosting for my daughters cake this weekend. The party is Saturday afternoon. However, I would like to make the cake on Friday afternoon. Is it ok to leave it out frosted for one day? Or do I have to refrigerate? I am afraid it will dry out if I refrigerate it. Let me know. Thanks!!
Excellent recipe for frosting . I enjoyed making the chocolate cake and cupcake too . Really spongy and soft the cakes were !!! Thankyou
Thanks so much, Arlene! I’m thrilled that you enjoy them!
This is the best butter cream frosting I’ve ever made! Thank, this is my new go to!
I’m thrilled to hear that, Toni! Thanks! xo
Can I color the frosting to any color ?
Love your recipes and have made them several times Now! Wanted to change things up a bit and used coconut oil to cake and added a teaspoon of coconut extract. Still in oven. Now I’d like to make coconut buttercream. Do I replace vanilla extract with coconut or just add coconut extract to recipe?
I’m so happy you enjoy the recipes Karen! I haven’t made this frosting with coconut extract, but I think it would be delicious. Thanks so much! xo
Hello,
How much frosting does this recipe make ? I’m planning on making a 4 layer 8-inch cake this week.
Thank you 🙂
I’m not a professional, but I noticed in her white cake recipe (three 9-inch layers) she recommended doubling this frosting recipe…so maybe the same for your cake? That is what I’m planning to try.