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’ve always disliked the way vanilla colors the frosting. I’ve never heard there was a clear vanilla. Where can I find it? I’m baking today, for hubby, who is turning 51 as we watch the Denver/Seattle game. He’s a rabid Denver Bronco fan while the rest of the three of us are fairly rabid Seattle Seahawk fans. It’s interesting here, and a good thing we love each other so much,
🙂
You can usually find clear vanilla extract at stores that sell baking supplies, like Hobby Lobby or Michaels. You can also find online at Amazon.
Just stumbled upon your blog while looking for the “best vanilla cake recipe” and your site came up and I tried your recipe tonight and I must say that it’s the best vanilla cupcake I’ve ever made. Will definitely keep this recipe and will do a cake as well using your frosting recipes which I can’t wait to try. Thank you for sharing your recipe.
Im baking for the first time and I found this cake simple and easy to make…
The flavor was perfect, light and fluffy….Perfect for any special occasion 🙂
I had no buttermilk so I just changed to to ” 1.5 tsp fresh lemon juice and fresh milk, I used a 1 cup measuring cup and left the two ingredients to mess together on there own. After 5 mins I gave it a quick stir and into the mix it went…” Really the favor was awesome! Thanks for sharing your family secrets with us robin… we love baking them.
regards Jaimie Parnell
Can u use a regular hand mixer
Love this recipe! Thank you so much. Every other time I’ve tried making buttercream frosting the consistency turned out gritty. Your instructions are so helpful; creaming the butter first and whipping on high speed after each addition of confectioners sugar. Brilliant!
Amazing frosting! I love the fact that there is no shortening in this recipe. I have seen similar recipes that call for way more sugar, and I can’t imagine how sweet they must be. This one is perfect – texture, flavor, color is great (followed directions exactly). Definitely a keeper! Thank you!
Possibly the best buttercream I have made! Thank you for the tip beating after each 1/2 c of sugar! Mine turned out amazing
You asked for tips and hints. Well, I always, but always, use pure whipping cream for the liquid. I find it makes a much fluffier and much more dependable frosting than the other two milk substitutes.
I also use only salted butter, because the unsalted has added flavorings, which I don’t want.
Lastly, you can add a bit of salt to this, even so, and if you do so before you add the liquid, it will be encapsulated in the butter, and then if you tint it a dark color, and if moisture draws to each salt granule, the frosting will surprise you with white flecks amidst all the dark frosting, after a day’s wait, giving a starry night effect. “If” is a big word, here, but it is a nice look, if and when it turns out. 🙂
Salted or unsalted butter?
I personally always use salted butter, but I know the professionals recommend using unsalted. So, whichever you prefer is fine.
Can I store this frosting in the fridge to use tomorrow?
Yes! Just store it in an airtight container and it should be just fine!
Regarding the white cake. Can you cut the recipe in half? Not sure if you tried that, or use a 9 x13 pan?
Hi Jeff,
I make the white cake in a rimmed sheet pan frequently and it does really well. I don’t halve the recipe for using that pan, though. I would recommend dividing the recipe in half for a 9×13.