This vanilla buttercream frosting has been my go-to recipe for well over a decade and is absolutely the best! Made with four ingredients and ready in under 10 minutes, you can whip this creamy frosting up in no time. Buttery, silky smooth, and not too sweet, make this fluffy buttercream frosting for cakes, cupcakes, and more!
Why You’ll Love This Frosting
You know I am ALL about the frosting when it comes to a moist cake. From rich chocolate to tangy cream cheese, the right frosting just makes a slice of cake better.
Of all the frostings out there, American buttercream is the easiest of the buttercream frostings to make and comes together in under 10 minutes making it the perfect option when you are looking to make a last-minute frosting for a cake or cupcakes.
Three Main Types of Buttercream
While there are a number of different buttercream options, the three most common include American, Swiss, and Italian. Each are made in unique ways and depending on what you plan to frost may suit your needs better.
American buttercream: The buttercream we are discussing today, it’s the easiest and most commonly used frosting for home baking.
Swiss meringue buttercream: Made from a swiss meringue base, this frosting is the most commonly used in commercial bakeries.
Italian meringue buttercream- The most difficult of the three buttercreams, Italian buttercream comes together from pouring boiling hot sugar syrup into egg whites as they whip. While difficult to make, it also is the most stable of the buttercreams.
The Ingredients
With just 4 simple, pantry-staple ingredients, this homemade buttercream frosting whips up in no time.
Butter: I like to use unsalted butter in this recipe to control the amount of salt that goes in. It’s also critical that the butter is at room temperature before you begin whipping this frosting up.
Powdered Sugar: If your powdered sugar is a bit clumpy, it’s best to sift it before adding it to the butter.
Salt: Just a pinch to balance out the sweetness.
Vanilla Extract: Adds a light touch of flavor to the buttercream. You can also substitute the same amount of vanilla bean paste or the seeds of 1 whole vanilla bean.
Buttercream Frosting Flavors
This buttercream recipe makes a sweet vanilla buttercream. For different flavor options try:
Chocolate: Add 4 ounces melted semi-sweet chocolate to the buttercream before whipping for 2 final minutes.
Coconut: Use 1/2 teaspoon coconut extract to flavor the buttercream.
Cinnamon: Add 1 teaspoon ground cinnamon to the frosting for a delicious cinnamon vanilla flavor that will top gingerbread cookies perfectly!
Step-By-Step Directions
Whip the butter: Using the whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, topping to scrape the bowl once or twice.
Add powdered sugar: Reduce the speed to low and gradually add the powdered sugar.
Add vanilla: Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated.
Whip until fluffy: Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
Frost: Move to a piping bag and pipe or use an offset spatula to frost cakes or cupcakes with the vanilla buttercream frosting.
Coloring Buttercream Frosting
My favorite way to tint vanilla buttercream frosting is with gel food coloring. After making the frosting, it’s ready to color.
Jarred gel: If your food coloring comes in a jar, use a toothpick to scoop out some of the coloring and stir it into the buttercream. Continue adding more gel until you make the desired shade you are looking for.
Squeeze lid gel: Some gel food coloring comes with squeeze-able sides and a drop lid. Squeeze the desired amount (I like to do just a few drops to start with) into the buttercream and mix. Add until you’ve obtained the shade you were looking for.
Multiple colors: If you plan to color the frosting with different colors, scoop out the frosting into smaller bowls and color a different shade in each bowl.
White buttercream frosting: For a bright, white buttercream frosting use clear vanilla to prevent tinting the buttercream. Note that this is imitation vanilla and not authentic vanilla.
Piping Buttercream Frosting
One unique feature of the American buttercream frosting is its ability to crust. Once piped and exposed to air the frosting will form a thin crust on the outside making it ideal for piping, especially detailed designs on cakes and cupcakes. Here are a few different tips you can use to pipe with buttercream.
Open Star Tip: I like to use Ateco #828 to pipe a swirl top on my cupcakes.
Plain Pastry Tip: The Ateco #808 makes a round swirl finish for cupcakes.
Writing: Use a small round piping tip like the Ateco #1 to write or draw detailed lines and swirls on cakes.
Serving Suggestions
Many of these recipes come with suggested frostings, but if you are looking for a way to switch up these treats pair perfectly with this vanilla buttercream frosting.
Whether you are looking to make this frosting in advance or you have extra buttercream frosting leftover, there are a few different ways you can store it.
Counter: You can keep your buttercream at room temperature for up to 2 days in an airtight container.
Refrigerator: Keep in an airtight container for up to 1 week. Allow it to come to room temperature and re-whip briefly before using.
Freezer: Store leftover buttercream frosting in the freezer for up to 2 months. Thaw overnight in the refrigerator and then re-whip before frosting.
Vanilla Buttercream FAQs
Can you over-whip buttercream frosting?
It is possible to over-whip buttercream frosting. It will add additional air pockets to the frosting which in turn will make piping the buttercream difficult.
What is the difference between buttercream and icing?
Buttercream has a thick, fluffy consistency which comes from whipping the butter with the powdered sugar.
Icing on the other hand has more of a thinner and glossier consistency due to a higher liquid content.
Can you leave buttercream frosted goods out overnight?
Yes, but I would store them in an airtight container to prevent them from drying out.
Ultra-rich and creamy, this vanilla buttercream frosting is perfect for all your cake topping needs! Not too sweet, easily pipe-able, and super fluffy, this buttercream will hit the spot!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Using the whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Frost cake or cupcakes as desired.
Recipe Notes:
Yield: This is enough frosting to generously frost 12 cupcakes or a 9×13-inch cake. If you are making 24 cupcakes or need to fill and frost a 2-layer cake, I recommend doubling the recipe.
Equipment: While a stand mixer with a whisk attachment makes this easy and efficient, you can also use a hand mixer.
Vanilla: You can substitute an equal amount of vanilla bean paste or the seeds from one vanilla bean for the vanilla extract.
Just wanted you to know that I come back here every single time I make a cake for your vanilla and chocolate buttercream frostings. Years later and they are always fantastic! I just made a yellow cake with the vanilla frosting for my husband’s birthday and I got rave reviews on the frosting!!
I have a too gritty question that I’m hoping someone can help me with. I’m an American living in another country where the confectioners sugar isn’t ground as fine as it is in the US. Because of that, I always end up with an overly gritty buttercream. I’ve tried putting the sugar in a food processor before using it, which helps a little bit, but is there an easier (and less messy) way to get the same texture buttercream frosting that I grew up with, and that I know this recipe should make? Thanks in advance.
Hi Janice, I think I have posted elsewhere when making it that you can add 1 or 2 tablespoons of heavy cream for more of a whipped/lighter texture if you prefer. But as I’ve made it over the years, whipping the butter for the full 5 minutes really achieves that same light consistency.
I use this buttercream frosting *every* *single* *time* for baking (plus adding the heavy whipping cream that you post on another page). It’s so light, creamy and everyone loves it!
This is, by far, the easiest and best vanilla buttercream ever! You have been my go to for years for all things frosting. If you think this is good, hey the best chocolate frosting ever recipe. To die for!!
Hi! I am going to be making sugar cut out cookies for a bake sale next Friday and I was wondering if this recipe would work to be dyed with gel and used to ice the cookies? Thanks!
I’ve never been a big fan of buttercream, but I’m happy to say that this recipe is the exception! Seriously! Light, fluffy, and not to sweet – it is perfect and it will now be my go-to recipe for vanilla icing. :)
I can’t wait to try this recipe! Made the mocha cupcakes with espresso buttercream and LOVED it!!!! I’ve been looking for a buttercream frosting recipe, and many I’ve found call for 8 cups of sugar to 1 cup of butter, which comes out way too sweet… I thought it was crazy to use that much sugar, especially since the name is BUTTERCREAM…
Looks delicious! I have a big sweet tooth (I guess you do to), I made Swedish Cupcakes in my latest episode of my online cooking show, come check it out!
You made my day!!! I was just searching for a Vanilla frosting for the cutest mini cupcakes I just made and here was your recipe in my inbox! Thank you, this looks delicious and I can’t wait to make it tonight!
Seeing as how in the past I have been known to consume an entire can of buttercream frosting, I think I should proceed with caution. This could be dangerous!
Yes, my question too, what a pretty look! I am also interested in moist cake recipes. I often find that homemade cake recipes tend to be dense and some what dry. I myself like a moister cake but one that can also stand up to a good frosting.
welcome to brown eyed baker!
Hello and welcome! I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration.
Just wanted you to know that I come back here every single time I make a cake for your vanilla and chocolate buttercream frostings. Years later and they are always fantastic! I just made a yellow cake with the vanilla frosting for my husband’s birthday and I got rave reviews on the frosting!!
Very tasty! Thank you!
I have a too gritty question that I’m hoping someone can help me with. I’m an American living in another country where the confectioners sugar isn’t ground as fine as it is in the US. Because of that, I always end up with an overly gritty buttercream. I’ve tried putting the sugar in a food processor before using it, which helps a little bit, but is there an easier (and less messy) way to get the same texture buttercream frosting that I grew up with, and that I know this recipe should make? Thanks in advance.
Hi Michelle,
Someone mentioned a recipe for buttercream frosting that includes heavy cream. Is that recipe in your list? If not, may I have that recipe?
Thank you.
Janice T.
Hi Janice, I think I have posted elsewhere when making it that you can add 1 or 2 tablespoons of heavy cream for more of a whipped/lighter texture if you prefer. But as I’ve made it over the years, whipping the butter for the full 5 minutes really achieves that same light consistency.
I use this buttercream frosting *every* *single* *time* for baking (plus adding the heavy whipping cream that you post on another page). It’s so light, creamy and everyone loves it!
This is, by far, the easiest and best vanilla buttercream ever! You have been my go to for years for all things frosting. If you think this is good, hey the best chocolate frosting ever recipe. To die for!!
Hi! I am going to be making sugar cut out cookies for a bake sale next Friday and I was wondering if this recipe would work to be dyed with gel and used to ice the cookies? Thanks!
Hi Shannon, Yes, absolutely!
Thanks for this! YUM YUM YUM! Soooooo good and perfect!
I think I found my new favorite icing. I can’t even begin to write how delicious this was!
I’ve never been a big fan of buttercream, but I’m happy to say that this recipe is the exception! Seriously! Light, fluffy, and not to sweet – it is perfect and it will now be my go-to recipe for vanilla icing. :)
I can’t wait to try this recipe! Made the mocha cupcakes with espresso buttercream and LOVED it!!!! I’ve been looking for a buttercream frosting recipe, and many I’ve found call for 8 cups of sugar to 1 cup of butter, which comes out way too sweet… I thought it was crazy to use that much sugar, especially since the name is BUTTERCREAM…
This was a very good recipe. Perfect topping to my cupcakes. Thanks!
Looks yummy! Is it stiff enough to pipe?
Hi Allie,
Yep, I have piped it on top of cupcakes. Enjoy! :)
Did you really just say 10 minutes? Oh, I’m sold and I haven’t even tasted it yet! LOL
yummy, great recipe. The picture looks perfect.
Your buttercream looks great… It’s very similar to a recipe I make, and I often add vanilla bean paste because I love the little flecks, too!
Looks delicious! I have a big sweet tooth (I guess you do to), I made Swedish Cupcakes in my latest episode of my online cooking show, come check it out!
You made my day!!! I was just searching for a Vanilla frosting for the cutest mini cupcakes I just made and here was your recipe in my inbox! Thank you, this looks delicious and I can’t wait to make it tonight!
Looks good to me, I love vanilla buttercream.
Did you really just say 10 minutes? Oh, I’m sold and I haven’t even tasted it yet! LOL
Thanks for sharingthe recipe! It looks fantastic and I’m glad it is so easy. Frosting for my next cake yay!
Seeing as how in the past I have been known to consume an entire can of buttercream frosting, I think I should proceed with caution. This could be dangerous!
Yummm….Looks very delicious.
Yes, my question too, what a pretty look! I am also interested in moist cake recipes. I often find that homemade cake recipes tend to be dense and some what dry. I myself like a moister cake but one that can also stand up to a good frosting.