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 do you get it white
Karen, there are several steps I use to make this frosting white listed in the post under How do you get your vanilla buttercream frosting so white?.
Can I frost the cake, and freeze it frosted? Then thaw it to room temp in a few weeks when I get ready to serve it?
Thanks
Terri, after you have frosted your cake, place the cake uncovered in the freezer and flash freeze, usually about 4 hours. Once frozen, then wrap cake airtight in plastic wrap and then foil or place in an airtight container and place in freezer. The cake should then be good for about 3 months. Once you are ready to serve the cake, remove from freezer, place it in the refrigerator and let thaw at least overnight. Hope this helps.
OMG!! I used your recipe over the weekend & it was ABSOLUTELY DELICIOUS!!! Definitely, a keeper!!! My question to you is: I made a 3 layered 8 inch Round Cake & I found myself that I had to make 3 batches of the recipe to make sure there was enough for in between the layers & to cover outside of cake. I didn’t layer it thick in between or anything nor did I use a thick layer on outside. Did I do something wrong? For next time: Should I just triple the recipe to make sure I have enough? I feel silly asking but I’m just beginning to learn about making cakes & frostings. Thank you in advance.
Kim, I double the frosting recipe for my 3 layer Best White Cake Recipe. You should not have to make 3 recipes of this frosting. Make sure you follow the instructions in the post to incorporate air for a fluffier frosting.
If I add heavy cream do I also have to add milk (or half and half), or does one exclude the other?
No, Anna, you just add 2-3 tablespoons heavy cream. Hope you enjoy!
Which do you prefer milk, cream, or half & half
Jamie, I think they all work well and use them all. I think you’ll be happy with using any of the three.
thank you for sharing your recipe and tips. I’m having to frost a double layer 16″ cake. Adding fresh strawberries on top. How much will I need to make to frost cake
I would make 2 1/2 times this recipe to make sure you have enough frosting, Eloisa.
Hi, just wanted to know how many cupcakes this recipe is for?
This should be enough frosting for about 24 cupcakes, Ragini.
This tastes amazing! can I frost the night before and keep in the refrigerator till a few hours before its served?
Samantha, I don’t refrigerate cakes with buttercream frosting. I keep mine out on the counter under a cake dome. It will last about 3 to 4 days.
This recipe is ama big! Your tips to make it extra white worked amazingly!
I’m so glad those tips worked well for you, Kelli. Thanks.
Hi,
Excited to make this cake and buttercream icing. Is the butter unsalted or salted?
Thank you,
Terri
I use salted butter this recipe, Terri, but you can use whichever you prefer.