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
Love this recipe, it was so easy to make, came out perfectly white, & was so good & creamy! I’ve made so many recipes for buttercream over the years & finally found a keeper.
I am so happy to hear this Kellye! Thank you!
This recipe is the absolute best vanilla buttercream frosting ever! Every time I make it, people just can’t quit talking about how good it is!😊 If you haven’t tried this recipe or the chocolate frosting recipe you need to go there because it is a game changer for any mini cupcake, cupcake or cake frosting addition. You will not be disappointed. Thank you, Julianne for always providing top shelf recipes!
You’re so welcome Cristel! Thank you so so much!
This recipe was perfect for my daughters birthday cupcakes that I made! Everyone loved the frosting and thought I had a professional make the cupcakes.
Amazing Kayla! I love that feeling! Thank you so much.
Does this frosting work well to frost a layered cake? Not decorating it but for a crumb coat and final coat?
Absoutlety! It’s my go-to frosting recipe.
Is this frosting suppose to be like a filling? Mine came out real fluffy like a donut filling. It’s very good. I just want to make sure the texture is right and not a fluke. Should this be refrigerated?
Hi Debra, probably not quite as thin as a donut frosting but definitely fluffy! If you live in a hot or humid environment, then yes, I recommend refrigerating. Serve at room temperature.
THIS IS IT!! This is the one! I will never make any other buttercream from this day forward.. thank you for sharing this spot on recipe! ❤️
Gail that is amazing!! Thank you so so much!
I have made this now twice and it’s amazing I always had floppy buttercream I love that the butter is cold a little more work but so worth it
Taste amazing texture amazing!!! Going to do the choc and the cream cheese recipe a try now
Wonderful! Thank you Alexia!
Just as the recipe says it’s perfect vanilla frosting ! It’s not overly sweet …just right amount of sweetness! This will be my go to recipe for vanilla frosting!
Love that Lori! thanks for sharing your review!
Is this recipe enough for a 9in three layer cake?
It needs to be adjusted and depending on how much frosting you want and what type of decoration you want to make. I’d do 2 cups butter, 8 cups powdered sugar and 1-2 additional tablespoons of heavy cream.
I made this the other day. I wanted a very creamy, fluffy frosting. I didn’t have the heavy cream, only half and half. It was good, but not what I’d hoped for. I really want and love a fluffy pudding-like frosting. I’ll make it with the heavy cream so I can give it another try.
also, it seemed gritty. The confectioner sugar is a brand name..I beat it like you directed. what causes the confectioner sugar to be like that at times. I am finding that happens often for me. I did sift it…
Hi Lynn- I am not exactly sure what a fluffy pudding like frosting means to you 🙂
In regards to the confectionary sugar, you might try mixing it even more between 1-2 cup additions but I do find that as it sets, it settles a bit. I don’t seem to experience the grittiness (but I don’t think the heavy cream vs milk makes a difference with this).
Pudding like is A softer type of frosting. FYI… I just made Buddie’s (Cake boss) buttercream frosting…it is exactly what I was looking for. Perfection.
I am glad you found one you liked. I see he has a few frosting- did you use the decorators buttercream?
I LOOOOOOVED IT! I made my first ever cupcakes and looked ages for a frosting that is both tasty and save enough for bloody beginners! And I am so happy I tried this vanilla frosting! It worked out perfectly! Smooth, silky and perfect in taste (and I usually don’t even like frosting!).
Thank you a thousand times for sharing the recipe!
Danica- this is amazing! Thank you so much for sharing. I love to hear this!
Hi
I made this recipe today for my daughters birthday cake. It is very similar to my mother’s recipe except for using cold butter. I think it is perfect. I think, my theory of course, is that the cold butter gives the powdered sugar time to get rounded off a bit so it’s not too grainy yet holds. The whipping also of course it’s so important and without the cold butter, it just wouldn’t work. This recipe really is great. Thanks
Awesome!! Thanks Yvonne for sharing!
Hi, I tried the recipe exactly today. Is it supposed to be sooooooo sooooo sweet? It almost made me sick. I’m sorry, I don’t want to upset you, I’m just trying to understand if it’s ok to be so overly sweet.
Thank you! 🙂
Hi Mary- 2 cups of powdered sugar for every half stick of butter is pretty standard for a thick frosting. You can certainly use powdered sugar, and have a more buttery frosting. A pinch of salt and the heavy cream cut the sweetness a little bit.
I have tried the vanilla butter cream frosting but I substituted the icing with sugar free powder ( my husband is diabetic) and it came out perfect!!! I’m very impressed with this easy recipe and will be trying some of your other recipes too 🙂
Hi Michelle- this is great news! I love to hear when recipes can be adapted for everyones individual needs.
Hello! Thanks for all the great detail on perfecting this process – I often get overwhelmed and talk myself out of the attempt.
Do you have an airtight container recommendation that is tall enough but big enough to hold at least a dozen cupcakes? Thank you!
Hey Darcy- I totally here you on feeling overwhelmed. One step at a time! I do actually- I use these, they are not traditional food containers but they are excellent for transporting baked goods, I even throw them in the dishwasher
https://www.staples.com/Really-Useful-11-L-Storage-Box-Clear-11L-CL/product_356548
I make a batch of 100 cupcakes every year for a fundraiser, and this year I pulled up this recipe for the buttercream. I liked how you start with COLD butter. It made so much sense!! I added both vanilla and almond extract and I just wanted to say, this was HANDS DOWN the best buttercream I have ever made. We offer 1 cupcake per person and people were buying these cupcakes at extra cost, and we actually sold out in a little over 2 hours! Thank you! The frosting was definitely the talk of the night
I love to hear this Sarah! Thank you so much!
The flavor is great. But, piping it is horrible. It does not come out of the bag easily. My, hands are killing me! Just trying to push it out broke the bag and had to re-bag. Don’t use this for a big amount of use.
Hi Jennifer- sounds like you need to whip it for longer, or add additional heavy cream or milk. This is definitely a very pipeable frosting as many others have found.
I am so happy I stumbled upon this recipe! After years of making batches of homemade buttercream frosting, finally one that uses cold butter! The extra time beating the butter and heavy cream makes the most amazing icing texture. I iced your 3 layer vanilla cake with my off set spatula this time, but I can’t wait to pipe it onto my next cake. Thank you Julianne!
Barb- you have no idea what this means to me! I am SO thrilled to hear this.
I’m wondering if you can use less butter than what is suggested.
Because I am wanting to double you’re recipe (I’m piping 48 Cupcakes). To do that, I would need 6 sticks of butter, but I only have 4. do you think it would still work. If not what can I do to make enough to pipe 48?
Thank You!
Hi Riley, no, for 48 cupcakes you would need 6 sticks of butter if you are piping the frosting with a large piping tip. If you are just frosting them with a knife, you could MAYBE stretch it out.
Hi,
I’m making this frosting soon but wondered if you could post on grams rather than cups? Also wondered does this form a good crust?
Hi Lou, this is updated with grams. It has a slight crust but it’s not a true crusting buttercream
This is the first time I’ve made my own frosting and it was wonderful. Perfect flavor and consistency. I won’t be using store bought again. Thank you for a great recipe!
LOVE that Charli!! Thank you!
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