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 just wanted to say how much I love your frosting recipe. It has become my “go -to” choice for frosting when I bake. I love your other recipes as well.
Thanks again. Take care and stay safe! 😊
Thank you, Kim.
What can I use instead of vegetable shortening?
I use butter, not shortening, in this recipe, Sally.
Can I use full cream milk for this recipe?
Yes, Valeria, you can. Hope you enjoy!
Really good! Especially with chocolate cake!
Hello Robyn
Does it matter what kind of butter you use?
I use salted butter with this recipe, Carmen. Hope you enjoy!
Hi there! I was wondering how many cups this made?
More of a question…can you add coloring to the frosting
Yes, you can add coloring to the frosting, Mary.
This recipe is amazing!! It has the perfect amount of sweetness and is soo smooth!! Perfect for any cake or cupcakes!!
Thanks so much, Ashlyn!
Hey there,
I have a question.. Do you think the recipe will be able to cover your Best Chocolate Cake recipe? I was planning on making the cake but I’m opting for a white or vanilla buttercream frosting instead of chocolate. From what I see, your Chocolate frosting looks like it requires more sugar and milk than the vanilla frosting recipe. I hope you understand my question.. and thank you on advance 🙂❤️
The Classic Vanilla Buttercream Frosting recipe should cover the chocolate cake, Zay. But if you like a lot of fluffy frosting on your cake, you can always double the recipe. Hope this helps.
Hi Robyn, I’m going to use this recipe to frost my son’s chocolate birthday cake. Do you have any experience in colouring this frosting? Would adding chocolate extract give it a chocolaty flavour? Many thanks!
I’m sorry but I haven’t used chocolate extract with this frosting. If you are wanting a chocolate flavored frosting, try my Chocolate Buttercream Frosting recipe. Hope your son has a very happy birthday, Joanna. Thanks!
I wanted to ask , is it okay if I used coloring to make a birthday themed cake for my children? Like red and yellow ?? Or will the buttercream taste different
Regular food coloring should not change the flavor of the buttercream frosting, Nadya. Hope your children have a very happy birthday.
Do you use unsalted or salted butter for this?
Hi Meagan,
I use salted butter in this and most of my recipes. Thanks
Hi there! If I were to make this recipe for your chocolate cupcakes, do I still half the this recipe? Or is 4.5 cups frosting the right amount?
Thanks. C:
If you are making my Best Chocolate Cupcakes with vanilla frosting, you would half the frosting recipe. Hope you enjoy, Gigi!
Not that white but overall super yummy!
Kate, did you try my tips I give in the post for getting the frosting more white? 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.
Mine was very white and yummy but I beat it after adding each cup of sugar. I thought the two tsp of vanilla was too much….a little strong.
I’m sorry the vanilla was too strong for you, Diane. You can always decrease the amount. Beating the frosting after adding each cup of sugar does make a world of difference, doesn’t it?
Do you know roughly how much I would need to make a two tier cake? Like if I would need to double or triple this recipe?
Hi Carlee,
This recipe should be enough to frost a 2 layer cake. Enjoy!
Thanks for the recipe, I followed your directions in beating in high speed and the frosting came out white. It’s yummy with the vanilla cake that I bake from your recipe. Thanks again 😊
I’m so glad these instructions helped, Rose!