Go Back
+ servings
A square photo of vanilla buttercream frosting on a wire whisk.

Vanilla Buttercream Frosting

Print Recipe
An easy buttercream recipe that comes together in minutes and is perfect for cakes, cupcakes, and more!
Course Dessert
Cuisine American
Prep Time 10 mins
Total Time 10 mins
Servings 12
Calories 236
Author Michelle


  • 1 cup unsalted butter at room temperature
  • cups powdered sugar sifted
  • Pinch salt
  • 1 tablespoon vanilla extract


  • 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. 


  • Yield: This is enough frosting to generously frost 12 cupcakes or a 9x13-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.
  • Colored Frosting: To tint your frosting, I highly recommend this gel food coloring.
  • Favorite Piping Tips: Ateco #828 (large open star) / Ateco #808 (large plain round) / Ateco #1 (small round for writing and small details)
  • Chocolate: For a chocolate version of this recipe, see The Best Chocolate Frosting.
  • Nutrition information is based on 1/12 of the recipe.


Calories: 236kcal | Carbohydrates: 25g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 3mg | Potassium: 7mg | Sugar: 25g | Vitamin A: 473IU | Calcium: 5mg | Iron: 1mg