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
Hello everyone, does this recipe leave a grainy texture? I’ve made ABC about 5 different ways, but I like a thick consistency like this seems; however, I get sugar granuals. I use name brand products like others recommend, yet still having issues and would like to try this one.
Hi Nicole- Do you ever sift your powdered sugar? That might help. Also I recommend that you spend an extra minute or two incorporating the powdered sugar at each step. What kind of mixer are you using?
Thank you for responding. I sift everytime, but probably should mix a little longer. I have been using a hand mixer, but finally got a stand mixer the other day. Haven’t made any with it yet but I sure will let the sugar incorporate more now that Im not having to use the extra elbow grease lol.
Absolutely love this recipe!! I have a question, how would I make this into chocolate?
Hey Kelly- here is my Best Chocolate Frosting recipe.
Hi,
If I want to add lemon flavour how much do you think I would add? Do I keep the same amount of vanilla added? Thanks!
I would do 2 teaspoons lemon extract and some fresh lemon zest
Hello everyone,
Does this recipe have a grainy texture? The recipes I have tried come out gritty and I would like to try this one.
Ps… I use name brand ingredients like often suggested.
Hi, is this enough to make a 9 inch 2tier cake ??
Yes it should work just fine, but if you want to do some decorating, add an extra 1/2 cup of butter and 1 1/2-2 cups powdered sugar, 1 tbsp heavy cream.
A great recipe I’ve come back to time and time again. Thanks so much.
Wonderful! Thank you!!
Best buttercream frosting recipe EVER. The cold butter trick is GOLD!!! I have always struggled with remembering to take out my butter at the correct time to get it to room temperature before I make my frosting. It is usually too cold so I try all of the hacks to get it to room temp fast and those never work or it ends up way too warm because of the heat in the kitchen. Most of the time the texture is all wrong, there are just chunks of butter that did not mix in properly, or it starts separating. When I made this recipe with COLD butter and milk instead of heavy cream (I had forgotten to by the cream) it turned out PERFECT! I have been baking for years and this was the best batch of frosting I think I have ever made. I can’t wait to fill my macarons with variations of this beauty! Thank you for sharing all of your baking wisdom!
Abby this is AWESOME!! Thank you!
Is there a reason you suggest a paddle attachment instead of the wisk.
Which is a paddle attachment.
A paddle attachment is the the triangular shaped one, and it helps to break down and soften the butter much easier.
WOW!!! This will be my new go-to buttercream frosting. Such a nice smooth consistency. I only have a hand mixer but followed your suggestion and whipped the heck out of it to compensate for the difference in power. Read all the comments so I’d pick up any additional hints. Going to pipe it on to cupcakes tomorrow. Don’t expect anything other than great results. I’m excited to go thru your website in great depth for other great recipes and hints.
Paulette that is AWESOME!!! Thank you for sharing!
Hi, can you use 3 cups of the sugar instead of 5 to make frosting less sweet?
Hi Christina, your frosting could be very buttery if that was the case. For every 1/2 stick of butter you should be using about 1 1/2- 2 cups of powdered sugar.
Hi! I’ve made this frosting many times and it’s always a huge hit! I’ve never made it ahead of time and refreigetated it. My question is if it’s been refrigerated how long would you re-whip it on the day you’re using it? Thanks!
Hi Heather, I’d say for a few minutes if it’s truly at room temperature, but I’d like it to still be just a little cold, but soft enough to run a knife through. Use your judgement, make sure it’s still spreadable!
This is the best buttercream recipe ever! Do you think I could add cream cheese to this? I’m making a carrot cake for this weekend and I don’t like straight cream cheese icing.
I am so glad you love it! Yes, I would do 8 ounces of cream cheese with 1 cup of butter at least.
I am so excited to make this frosting for my daughters baby shower. I am making a lemon cupcake and a vanilla cupcake and I Want to add a Raspberry reduction and a blackberry reduction to this butter cream frosting. My question is do I need to do anything when adding the reduction to this recipe? I don’t want to ruin the consistency as I plan on using the 808 piping tip and hopefully it will hold up and taste amazing ? Thank you Julianne
Hi Melodee! You definitely will reduce the heavy cream in favor of the berry flavor. You might also try using the berry reduction more as a sauce on top of the cupcakes- but be sure to add the day of, as it sits overnight it can tint the buttercream.
At the first of your vanilla buttercream recipe you say it can be refrigerated up to 7 days but in the notes at the bottom you say up to 2 days. I just need a clarification on days as I am making it for cupcakes for a wedding. Thank you.
Hi Lissa, Thank you for bringing that to my attention. 7 days is correct
Good Morning,
Thank you for posting your blog. Can i please ask if his recipe can be used for a wedding cake? it is actually a naked wedding cake, so most of the icing is placed in between layers.
Thank you,
Hi Ann- I don’t see why not.
How can I counteract some of the sweetness instead of salt? Also can I use almond extract instead of vanilla?
Almond extract would be fine. You might try adding a little zested fruit to cut the sweetness and use heavy cream instead of milk
Hello- Can i substitute heavi wipoed cream for half and half?
Hi Katie, yes that will work or milk will work as well!
Hi – Can I substitute water for the dairy? My mom is lactose intolerant and I’m having trouble finding a good piping recipe!
Hi Kerry, Lactose free milk might be a better option. I am sure water would work but it is thinner than heavy cream, so maybe you need to reduce the amount of milk?
Wow! Thank you for posting this recipe. I followed your instructions exactly (using table cream, as that’s all I had on hand) and it turned out PEFECTLY! I had almost given up on finding a recipe that piped well and tasted great. This. is. it. I’ll never try another vanilla icing recipe again. Next up…your chocolate icing recipe!
Thank you heather! This makes me so happy!
This is the best vanilla frosting I’ve made so far. I added a large amount of gel food coloring after the first two cups of powdered sugar and the color incorporated very well. This recipe is a keeper! Thank you!
Woohoo!!! Awesome Karri!! Thank you!
I want to make 24 cupcakes 12 vanilla frosting and 12 chocolate but how do I do that with your recipe?
Hi Renee, you can half the recipe for this and then look at my recipe for the best chocolate frosting and make a half recipe of that.
I’ve found that I also have to freeze them before dipping or they fall off the stick,
Hello! If frosting cupcakes the night before sending them to school for birthday treats, should I refrigerate the cupcakes? Room temperature is about 70° here. Thanks!
You should be fine to leave them in an airtight container. Most of the time my house is at 70 and that is what I do, but I do not live in a humid climate