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
Will this be a good combination with the chocolate cake recipe you’ve posted? Have you tested this out? Thanks for the recipe, I will make it tomorrow !
Joseph, I have used this vanilla buttercream frosting with my chocolate cake many times and love the combination. Hope you enjoy.
Will I be able to pipe this frosting? Or will i need to add more sugar to stiffen it? Thanks!
Susan, I have piped this frosting without changing the recipe. I hope you enjoy.
Hi Robyn, I’m planning to use this for your amazing chocolate cake recipe, have you tested these flavours together will this be okay? And is this recipe enough for 4 (thin) layered 6 inch cake, plus additional frosting or do you reckon I should double the recipe?
Kayla, I double this frosting recipe when I make my Best White Cake Recipe which is a 3 layer 9 inch cake. I haven’t used this to frost a 4 layer 6-inch cake so I’m not sure if you will have enough frosting with a single recipe. You can always refrigerate or freeze any leftover frosting. You can store buttercream frosting in the refrigerator up to 2 weeks. Place it in an airtight container to store it. When ready to use, let it come to room temperature, then whip it until fluffy. You can also freeze the buttercream frosting. Put the frosting in a freezer safe, airtight food storage container and freeze for up to 3 months. When ready to use after freezing, remove from freezer and place it in the fridge overnight to thaw, and repeat steps above after refrigeration. Hope this helps
Can I use these measurements to ice your 9×13 chocolate cake??
thanks!
p.s. your cakes are the only cakes my family eats! making the 9×13 for the first time today!
This frosting recipe should be fine for a 9×13 cake, Lisa. I hope you enjoy! I love that your family likes my cake so much. Thanks
looking to make this once again since it is my absolute favorite icing but was wondering can i double the recipe or do you recommend making two separate batches?
Megan, I double this recipe when I use it to frost my Best White Cake.
This was perfect!!
This Vanilla Buttercream is the best I have ever had!! So glad I found this recipe. Thank you!
Love this recipe! I made it vegan by using Just Egg, almond milk, and plant butter. I found that baking at 350 F worked better for the veganized version!
Thank you for this recipe!
Thanks, Sara. I’m so glad the vegan version works so well for you.
This the best butter cream frosting I have ever made! To whiten the frosting even more, I added purple paste food coloring by dabbing the end of a toothpick in the purple food coloring paste and blending it into the frosting.
Thanks for the tip, Terry. So glad you love this frosting.
I love this icing recipe. Do I have to refrigerate my finished product ( cake with icing )? Or can I leave out on countertop.