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
I liked this recipe a lot and I used this cake to make cake pops
and I recommend to use this cake .
this is how you make it:
1.crush the cake in a bowl
2.add some whip cream until you can roll it into a ball, you can also use(condensed milk ,frosting, and icing,)
3.stick a lollipop stick into the ball of cake ,and dip the whole cake pop into melted white chocolate
4.(optional)decorate it with sprinkles, icing ,or anything you like!!!
5.eat it and enjoy it!!!
How many grams of butter does this recipe call for please?
Hi Chole, I use this website to convert recipes. 1/2 cup of butter is 4 ounces or 8 tablespoons
I made this frosting yesterday and it’s easy and delicious. I had to make two batches to frost my cake and they both turned out perfectly.
That’s awesome Candice, thank you so much! I am glad you liked it.
Made this recipe in the past and LOVED it! Made it tonight with my daughter and it turned out like soup… butter was cold and heavy whipping cream was straight from the fridge and cold also, tried adding more powdered sugar and still too thin. I don’t know what happened, it has never failed before:( Now it’s in the fridge hoping it comes together.
Oh my gosh Jeanne! I am so sorry, the only thing I could think of it that maybe it was over whipped after adding the liquid but I’ve never experienced that myself, I can’t otherwise understand since there’s so much powdered sugar. Since it’s been 24 hours, what happened after you left in the fridge? Hopefully the butter firmed up, you may need to rewhip it.
I was having issues with my frosting (a different recipe) separating after coloring, found beyond frosting and I now have my go to! I was really excited to finally find a thick good tasting buttercream so I can pipe and decorate better!
Thank you Erin! I am SO glad this worked out for you.
I’m making this frosting to top some vanilla cupcakes for a party, it will be hot and humid out, can I throw in some shortening to stabilize the frosting? If so, what would my butter to shortening ratio be? Thanks.
Hi Christine, Normally I would suggest half and half butter to Crisco. One stick of Crisco is usually one cup.
Every time I use whipping cream for frostings it gets curdled. What am I doing wrong. Should it be cold or room temperature, should I just keep whipping?
Hi Karen, whipping cream should always be cold. But I’ve never seen a frosting made with butter and powdered sugar get curdled when adding the whipping cream. I only add one tablespoon at a time in conjunction with powdered sugar. I would continue beating it until it’s incorporated.
I made this icing but it didn’t turn out properly? any suggestions for how to fix a buttercream that got too watery and sugary?
I followed the instructions perfectly.
Thanks!!!
Hi Jessica, too watery and sugary, hmm. Did you start with cold butter? And did you use heavy cream or milk. What you can do is put it in the fridge so it gets cold, allowing the butter to firm up. Once the buttercream is solid, pull it out of the fridge and let it come to room temperature for maybe 30 minutes and then re beat it. Usually if a frosting is too thin, I will add additional powdered sugar, but you mentioned it too sugary. To try and cut the taste of the sugar, you can add zested lemon, additional extracts, or a pinch of salt. You can also shoot me an email with additional questions, and its usually quicker for me to get back to you!
Delicious, It’s my favorite icing… I use it on every cake and cupcake I make, I hope others love ti as much as I do! It has this sugary, rich and creamy taste and is always my go to icing! Well done Creators!
Thank you Emma!
Hi I am from Grecce i dont know how much gram is 1 1\2 cup butter and 1 cup sugar .You can help me?
Thank you
Hi Georgia, 1/2 cup butter is 113 grams, so 1 1/2 cups would be 339 grams. Regarding the powdered sugar 1 cup is 130 grams.
https://www.convert-me.com/en/convert/cooking/
This is the website I use to convert recipes.
Hi Julianne! I love your tips that you gave us.I’m a Junior Baker and I love making sweets. Also I am only 9 and I know a lot about baking and I love it.
From,
Samantha Edwards
Thank you Samantha! Welcome and I hope you enjoy my recipes!
I can’t use heavy whipping cream nor a standard electric mixer in my place ’cause I don’t have the budget. Hand-mix with the whisk is all I can do. OTL Is there a way to substitute the whipping cream? Almost all the recipes I see involving frosting needs this. Q-Q I would love to try this, I always have a hard time frosting because the recipe I use ends up being runny or is too… Hard? Stiff? Not sure what’s the right term.
Hi Jun, you can use milk instead of heavy whipping cream. I am not sure this recipe would work for you if you are mixing by hand, because it starts with cold butter.
Can you use a hand mixer???
Hi Krystal, yes you can but I suggest cutting the butter into quarters and only making half of the recipe at a time
Did not work for me.
Hi Aly- what did not work do you? Feel free to email me if you have more questions. Thanks!
Can I use milk instead of heavy whipping cream?
Absolutely
I will never ever make another vanilla frosting after this! Everyone else along with myself says it is the best frosting ever!! I actually kind of hate vanilla frosting but I could eat this with a spoon! So creamy and light and delicious!!
Wonderful job! Can I use shortning instead of the butter? Due to the extreme humid area I live in. Thanks!
Yes you can but you may want to adjust the powdered sugar accordingly. And if you don’t refrigerate the shortening, you probably don’t need to beat it as long because it is not as solid as butter.
I’m planning on using your vanilla recipe with my salted caramel chocolate cake. Do you think adding a teeny bit of caramel to this recipe would throw it off?
Thanks!
Hi Casey, yes this would work great! I would say about 3 tablespoons max and you may need to reduce some of the heavy whipping cream so there is not too much liquid in the frosting
I bake by hand only – can you advise how long I need to whip each stage by hand?
Hi Jane, I don’t recommend trying this recipe by hand as it starts with cold butter. So for you to get it to the texture it needs to be just in the first stage, I can’t imagine how long that would take.
Fantastic recipe! This makes enough to frost a 2 layer 9 inch cake, where many other recipes fall short. The big thing here is no doubt whipping it like crazy! I bake maybe a dozen or more cakes a year and try new recipes regularly, but have never had one include whipping the frosting for this long. I will always do this from now on though. Thanks!