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 made the frosting and am totally pleased with this recipe! This is a keeper. Thank you.
Hi, could I use a hand mixer with the regular beater attachment instead of a paddle attachment? I don’t have a stand mixer.
Yenna, you can make this frosting with a hand mixer. Hope you enjoy!
hi could you tell me whether the recipe about milk heavy cream or half and half can we do either one of these or do we have to use all.
You would use one of the options, whichever you wish to use, Reisha. Hope you enjoy!
how many cups of buttercream does this make?
This recipe makes about 3 cups frosting, Brianna.
Will this recipe cover your choc cake recipe or do I need to double it? I do see the serving size says 3, but I’m new to “not box baking!” So I’m unsure how much that is!!
Thank you! Look forward to trying these recipes!
The Classic Vanilla Buttercream Frosting recipe should cover the chocolate cake, Jessica. But if you like a lot of fluffy frosting or a lot of decoration on your cake, you can always make 1 1/2 times or double the recipe. Hope this helps.
Perfect icing thnx!
if I wanted to sub almond extract for the vanilla would I use the same amount?
Jamie, almond extract has a stronger flavor that vanilla so I would use half the amount of almond extract as the vanilla in the recipe.
Made the chocolate cupcakes! Love love big hit at a baby shower! Doubled the recipe since it made 12. Then made half batch of chocolate icing and a batch of vanilla icing and that pleased everyone. Chocolate was the big favorite. Will definitely keep these recipes to use repeatedly
Thanks, Jan. I’m so thrilled everyone loved these at the baby shower.
Wow, this recipe nails it, and I like the touch of salt. Thanks!
Thanks so much, Nancy! I love the little bit of salt in it, too.
When you mix at highest speed after each confex sugar, do you end up with a lot of small air pockets that you then have to get rid of? If you do, what’s your best way to do that? I’ve seen some bakers say to just finish off with several minutes of beating very low/slow…and other say just to stir it by hand for awhile to kind of mash out the air pockets…
Thanks….
Also, have you added that white gel coloring to try to get it whiter? THANKS
Martha, I haven’t had a problem with air bubbles but if you do, here are some steps to get rid of them and to prevent them. You can use a metal or wooden spoon and stir the frosting by hand. Mash the frosting against the side of the bowl to pop the bubbles, and stir until smooth. Make sure when you are mixing the frosting, that the butter is room temperature and you are using the paddle attachment on your mixer to prevent air bubbles. I have not added white gel coloring in my frosting.