This perfect vanilla frosting is the best buttercream recipe! Learn how to make light and fluffy homemade vanilla frosting, ideal for decorating cakes and cupcakes.
This is the best vanilla buttercream and one of my go-to recipes. For even more frosting inspiration, check out my round-up of easy homemade frosting recipes!
The Best Vanilla Buttercream Frosting
There’s nothing better than a classic, creamy American buttercream frosting that comes out perfect every time. I’ve used this perfect vanilla buttercream for so many recipes on my site, from my moist vanilla cake to vanilla cupcakes, lemon cakes to sugar cookies, and dozens more.
Tried and true with hundreds of reviews, it’s been pinned millions of times on Pinterest, and it never fails! Below you’ll find my favorite method for making the best whipped and fluffy vanilla frosting from scratch.
Why This Vanilla Frosting Recipe Works
- It starts with cold butter. My secret of all secrets. This is an uncommon practice, but using cold butter allows for better control over the consistency of the frosting so that it doesn’t separate or lose its shape when piped. How many times have you forgotten to take the butter out of the fridge to let it come to room temperature before making frosting? Well, now you can jump right in. More on this below, and trust me, it’s the best!
- Quick and easy. If you’ve ever been intimidated by the thought of homemade buttercream frosting, don’t be. This recipe is easy to follow, comes together in 10 minutes, and lets your mixer do the work.
- Incredibly stable. This creamy vanilla frosting is light and fluffy, yet stable. It’s the best frosting for piping onto all your favorite cakes, cupcakes, and desserts.
- Make-ahead friendly. I’ll often make this vanilla frosting ahead of time to store in the fridge or freeze it for later use. Don’t forget to scroll for storage instructions later on!
Ingredient Notes
Here’s a quick look at what you’ll need to make this classic vanilla buttercream frosting. Scroll down to the recipe card after the post for a printable list with the full recipe details.
- Butter – Either salted or unsalted butter will work fine, but if you use salted butter, consider leaving out any added salt that comes later in the recipe.
- Powdered (Confectioner’s) Sugar – To sift or not to sift? Truthfully, I hardly ever sift my powdered sugar. Because I spend so much time mixing it in my frosting recipes, I rarely have a grainy texture. However, if your powdered sugar comes in a box, then it’s always a good idea to sift out any large clumps.
- Vanilla Extract – For the best possible flavor in your frosting, make sure you’re using a high-quality pure vanilla extract, not the imitation stuff. You can also use different extracts to achieve different frosting flavors (more on this in the Variations section later).
- Heavy Whipping Cream – The key to perfect vanilla frosting is full-fat heavy whipping cream. You can substitute it with milk, but using heavy whipping cream tones down the sweetness and helps produce the lightest, creamiest texture.
How to Make Vanilla Frosting
Perfect vanilla frosting begins with COLD butter. I use this technique with nearly all of my frosting recipes. The reason is pretty simple: I’ve always found room-temperature butter yields a weaker frosting that ends up needing more powdered sugar to hold its shape. The frosting ends up overly sweet and not nearly as stable as starting with cold butter right off the bat. Try it below, and you’ll see the difference!
Let’s get started on our frosting following the steps here. Scroll to the recipe card for the full printable instructions.
- Whip the butter. Start by cutting the cold butter into pieces. Then, use the paddle attachment and whip the cubed butter for a good 5-7 minutes. It should be light and fluffy, and very spreadable. You’ll notice it has grown in volume and is lighter in color. Don’t forget to scrape the bowl often as you go.
Julianne’s Tip For Cold Butter
For the cold buttercream trick to work, you have to really whip the butter in this initial step. The more you whip the cold butter in the beginning, the better the consistency of your frosting will be. Letting your stand mixer soften the butter fluffs it up at the same time, as opposed to letting the butter reach room temperature on the counter.
- Add the other ingredients. Starting with 2 cups of powdered sugar, add this to the butter and mix at low speed. As the frosting thickens, add the vanilla. After a minute, add another 2 cups of powdered sugar while upping the mixer speed so it gets well incorporated. Finally, slowly add in the last cup of powdered sugar and the heavy cream, with a pinch of salt.
- Whip again until fluffy. With all your ingredients added, beat on medium-high speed for 3-5 minutes to really get air into the frosting for that final, fluffy texture.
- For a smooth frosting (optional). The frosting will naturally have air bubbles in it because it has been whipped a fair bit. This is good because it makes the finished frosting super light and fluffy. If you want a smoother frosting, turn the mixer down in the last minute, mix on the lowest speed for a minute or two, then take a spatula and press the air bubbles out as you stir it.
Can I Use a Handheld Mixer?
The short answer is yes if you have a good handheld mixer, but the consistency of your frosting won’t be the same simply because the power of a hand mixer is not the same as a stand mixer. You’ll need to spend a bit more time whipping the butter both in the beginning and while adding the powdered sugar. You might even consider allowing the butter to sit for 20 minutes on the counter before you begin. It will be difficult to make large batches of frosting with a hand held mixer though.
Julianne’s Tips for Perfect Vanilla Frosting
I’ve made this frosting hundreds of times in the 12+ years I’ve had my website. It is one of the recipes I’m known for because it works so well. Here’s a few tips you might be looking for.
- Control the sweetness. If you’d prefer a less sweet frosting, add a little bit of salt and another teaspoon or two of heavy cream or milk. Reducing the powdered sugar will reduce the overall yield of the frosting, and make it a little more buttery tasting. You could also try my whipped cream cheese frosting, which has less sugar and a slight tang to it.
- Adapt the consistency. If your frosting is too thick, beat in additional milk or heavy cream, one spoonful at a time. If it’s too thin, add more powdered sugar until you reach the right consistency.
- Smooth it out. This vanilla frosting naturally contains air bubbles because it’s whipped a fair bit. This is a good thing, as it makes the finished frosting super light and fluffy. However, if you’d like a smoother frosting, turn the mixer to the lowest speed for the last minute or two, then stir the frosting by hand using a spatula and press the air bubbles out as you stir it.
- Scale the recipe. This recipe makes enough vanilla frosting for 24 cupcakes. If you are only frosting 12 cupcakes or a 9×13-inch cake, you can halve the recipe.
Ways to Use Vanilla Frosting
This vanilla frosting is perfect for piping and decorating cupcakes, cakes, sugar cookies, or any of your favorite desserts. It’s crisp and white and holds colors really well, so you can dye it to suit different holidays, or just because. Here are some easy ideas to try:
- Color it. My favorite way to color buttercream is with gel food dyes, like the Americolor or Wilton Color Right Color System, as the colors come out super vibrant. See my tutorial on how to color buttercream frosting for loads of helpful info on the subject.
- Cakes. Spread this frosting over a mini vanilla cake or your choice of sheet cake or layer cake for a special occasion. Follow my tutorial on how to make a layer cake for an easy step-by-step.
- Cupcakes. Check out my post on how to decorate cupcakes for tips and decorating techniques.
- Piping. This vanilla frosting holds up like nobody’s business, making it ideal for piping. See my tutorials on how to use a piping bag and how to use piping tips.
Easy Variations
Once you’ve mastered your vanilla buttercream base, there are endless variations. Flavor this frosting with extracts including almond, lemon, peppermint, mint, or coconut. I also love adding fresh citrus zest (like I do in the lemon frosting I use for my lemon cupcakes). Or, you can grind up freeze-dried fruit, like strawberries, to make strawberry frosting. Try the easy frosting variations you see here, or any of the frosting recipes on my site.
How to Store
- At room temperature. This vanilla frosting can be kept airtight at room temperature for up to 24 hours. I recommend re-whipping it in the mixer for a couple of minutes before you use it. Frosted cakes and cupcakes can be stored airtight in a cool, dry place for up to 3 days.
- Refrigerate. If you live somewhere particularly warm or humid, refrigerate the buttercream (and frosted baked goods) to prevent the frosting from wilting and separating. This frosting will keep in the fridge for up to 7 days. Any longer than that, and I’d recommend freezing it instead. See below.
- Freeze. To freeze vanilla buttercream, fill a Ziploc bag with frosting, squeeze out the air, seal it, and freeze it for up to 2 months. Allow the frosting to return to room temperature before you use it. I recommend re-whipping it in the mixer to get the fluffy texture back.
Perfect Vanilla Frosting Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 1/2 Cups
- Category: Frosting
- Method: Stand Mixer
- Cuisine: American
Description
My perfect vanilla frosting is the best for a reason! This easy buttercream frosting recipe makes stable, fluffy frosting that’s ideal for decorating cakes and cupcakes. It’s ready in 10 minutes with just 4 ingredients!
Ingredients
- 1 1/2 cups (339 g) (3 sticks) unsalted butter, cold.
- 5 cups (650 g) powdered sugar
- 1 tablespoon (15 ml) pure vanilla extract
- 2 tablespoons (30ml) heavy whipping cream (or milk)
- Pinch of salt (optional)
Instructions
- Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, and beating until the butter looks light in color.
- Add 2 cups of powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and mix to combine. Beat for about 60 seconds.
- Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
- Add the remaining 1 cup of powdered sugar along with the heavy whipping cream and salt. Beat on low until the ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
Notes
- This recipe makes enough frosting to frost 24 cupcakes or a two-layer 6-inch cake.
Storing and Freezing:
- To store: This frosting can be kept at room temperature if serving within 24 hours, and it’s not too hot. It can be made ahead of time and kept refrigerated for 7 days. Frosting must come back to room temperature before piping, and I suggest re-whipping it.
- Freeze: This frosting can also be frozen in an airtight bag. Be sure to squeeze the extra air out of the bag before sealing. Thaw the frosting to room temperature, and I suggest re-whipping prior to frosting and piping.
Adjusting the Consistency:
- If your frosting is too firm, add additional heavy cream 1-2 teaspoons at a time until the desired consistency is reached. I recommend continuing to beat the frosting while doing so.
- If your frosting is too thin, add an additional 1/2 cup of powdered sugar at a time and continue to beat the frosting until the desired consistency is reached.
Scale the Recipe:
- Frosting for 12 cupcakes or a 9×13-inch cake:
- 3/4 cup (170g) unsalted butter, cold
- 2–3 cups (260-390g) powdered sugar
- 1 teaspoon (5ml) vanilla extract
- 1 tablespoon (15ml) heavy whipping cream (or milk)
- Pinch of salt (optional)
- Frosting for a 3-layer, 8-inch cake:
- 2 1/2 cups (567g) unsalted butter, cold
- 8–10 cups (1041-1301g) powdered sugar
- 1 tablespoon (15ml) vanilla extract
- 3–4 tablespoons (45-60ml) heavy whipping cream (or milk)
- Pinch of salt (optional)
Coloring and Flavoring:
- Coloring this frosting: If you are coloring this frosting, I suggest using gel colors for the best color variation.
- Flavor variations: This frosting can be flavored with any extract, including almond, lemon, peppermint, mint, coconut, etc. You can also add citrus zest, such as lemon, orange, or lime, puréed fruit, or freeze-dried fruit.
Nutrition
- Serving Size: 1/2 cup
- Calories: 540
- Sugar: 65.4g
- Sodium: 6.1mg
- Fat: 31.3g
- Saturated Fat: 19.5g
- Carbohydrates: 66.7g
- Fiber: 0
- Protein: 0
- Cholesterol: 83.2mg
Hi….! I’m about to make the cupcakes and frosting for new year’s and have a question…
I don’t have a pro mixer (you know.. with the palets and all)… just the basic mixer. Will that work?
Hi Laya, it will work but you won’t have the same powder as a stand mixer and therefore I suggest to only make a half batch at a time. Also be sure to cut your butter into 1 tablespoons size squares and expect to beat for extra time to account for less power in your mixer. Enjoy!
I’m trying the cold butter but it’s is just clumping up on the paddle. Am I the only one this happened too?
Hi Jenna, this will happen because the butter is firm. It helps if you slice the butter into about 1 tablespoon size cubes prior to mixing. and you will need to scrape down the sides of the bowl and paddle attachment several times. If you are able to mix it at a high speed, it will help to prevent some of the clumping in the mixer.
Thanks for answering. I actually cut the butter into a little smaller than dice sized pieces to start. I just kept at it for a long time and eventually it softened. Frosting turned out great in the end. Although a little sweet for me so I just decreased the sugar on the next batch.
Thank you for this recipe!
I added a bit of homemade vanilla extract and almond extract for flavor.
The cold butter did a number on my stand mixer, but I am pleased with the fluffiness and texture and heavy weight of this frosting! Just sweet enough and perfect!
Thanks!
This recipe sounds amazing!
Would it be possible to make it dairy free? I can’t have dairy but I’m dying to try these! At my local supermarket they have nutriwhip which is dairy free, can I use that instead of heavy whipping cream?
Thanks!
Hi Emma, what would you substitute for the butter? You can use Almond Milk or coconut milk in place of the heavy cream, that’s no problem. Even a non dairy creamer would be fine.
Sounds so Yummy! If I want use 3 sticks of butter with 3 cup of sugar, how do I adjust for the other ingredients ( vanilla extract and heavy whipping cream)? Thank you so much!
Hi Mandy, you frosting will not be very thick at all, and it would be pretty buttery. I would try reducing to 2 stick of butter if you only want to use 3 cups of sugar. And I would add the liquid 1 teaspoon at a time until you reach your desired consistency.
Can I use this buttercream frosting for a cake instead of cupcakes?
Yes of course! It tends to be a stiff frosting, so for a cake you might consider reducing by 1 cup of powdered sugar
Made the whipped buttercream icing tonight and it was amazing! I can’t wait to take the cupcakes to work, but my son and daughter in law loved the icing with chocolate cupcakes. She said it was like eating fried ice cream. I did not have heavy cream so I took some flavored cream ( frosted sugar cookie) that I use in my coffee and substituted it. It came out great. thank you I will use this recipe again!
What a great substitute Laura! I am SO glad you enjoyed this!
Thank you for the recipe! It turns out great! I cut back the sugar to be only 3 cups though as we are not a fan of overly sweet frosting. Then only added 1 TBS milk. And sub 1/2 cup of cisco. It will definitely be my go to buttercream now!
Sounds great Tanya! I am glad it worked out so well for you!
This is by far the BEST buttercream my family has had. We pride ourselves on being buttercream connoisseurs and this is AMAZING!!! I’m making a soccer ball cake for my son’s birthday and need the frosting as white as possible – what’s the best way to do that and minimize sacrificing the taste? Thanks!
Hi Kris! I just LOVE to hear that!! Thank you! Try using a clear vanilla extract (you can usually find it at the grocery store) or half the vanilla and add almond extract instead (but not too much or the taste will be too strong!). You may need to add a pinch of salt to cut the sweetness.
Can I use this to pipe a rosette cake? Thank you.
You sure can Brandi!
This has got to be the best buttercream frosting I have ever made. I have been looking a long time for the perfect buttercream. My daughter hates buttercream and I made this for her friends party, my daughter loved it. I am having a party tomorrow and I made dark chocolate cupcakes and going to frost with this vanilla buttercream.
Hi Steph, that makes me so happy to hear this! Thank you for sharing!
Hi!
I’m from Germany and I don’t know how many grams one c (cup?) is…
can you help me out? 🙂
xPia
Hi Pia, this is the online recipe convertor I use https://www.convert-me.com/en/convert/cooking/ which says that 1 cup of powdered sugar is 130g
This is excellent frosting! And I love how the butter needs to be cold….for us forgetful people who don’t take out butter early enough.
I hear that Terra! Thank you!
After beating the butter, do you switch to the whip attachment or stick with the paddle attachment?
Hi Danielle, I only use the paddle attachment!
Will it still turn out okay if I don’t have a paddle attachment?
Hi Demi, I am sure. Are you using a hand mixer? If so, this might be too much butter and powdered sugar for a hand mixer, you might consider making it in two batches.
Is there a way to alter this recipe to do different flavor buttercreams? Peanut butter maybe?
Hi Katy! Yes it can be altered but peanut butter is a little but different because of the oil, there fore you would want to reduce the butter by at least 1 stick, maybe 2 depending on the yield of frosting you need.
Thanks! If substituting the vanilla extract for a peppermint or mint extract would you recommend cutting the amount in half because they are so strong in flavor?
Hi Katie, absolutely yes! I always start with only a half teaspoons of mint of peppermint extract and then add additional to taste. It can be very over powering. Enjoy!
What would be replacements for the heavy whipping cream?
Hi Sophie, you can use milk!
I thought the frosting turned out a bit grainy and seemed to be missing some depth, I’m sorry.
Hi Olivia, I am sorry this didn’t work out for you. Is it possible you didn’t mix it enough? I’ve never had this frosting turn out grainy. If you are looking for a stronger vanilla flavor, you might find using vanilla beans or vanilla bean paste would be better.
I read on a recent site when making vanilla buttercream as you have made to mix the conf sugar and milk first then add the butter and mix away. I tried it and it really worked even with the cold butter. Just a thought.
Interesting, I’ve never heard that before
is the frosted cake ok and safe to sit out for 2 hours outside if the temps will be in the low 80’s ?
thanks
Hi Christina, I would not suggest to do this, because this frosting is butter based. Are you able to keep it in cooler temperatures until before serving?
no, the party is at a park 🙁
Would it be ok at room temperature in a tupperware?
Hi Ashley, yes! I do this all the time unless it’s SUPER hot outside.
Can you use half butter half crisco?
Hi Terri, yes you can. I often use this when I need to decorate a cake
Hands down the best vanilla buttercream frosting I’ve ever made (possibly ever eaten). Thanks for sharing. (FYI – I deviate slightly from the recipe, I added half a vanilla bean…beautiful and tasty)
Hi France!! I am so glad to hear that!! The vanilla bean substitution sounds amazing!!