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 made the frosting and it was very good. But we could feel the powdered sugar inside when we ate it. This is something i often find in the frostings. Here in Cyprus, we do like our frostings smooth without the taste of the sugar. What else can i do so that the powdered sugar incorporates well inside? Can i melt some butter (not all of it) so that the sugar melts?
Hi Irene- thanks for your comment. Melting the butter won’t melt the sugar, it will actually make the frosting really clumpy. You could reduce the powdered sugar but it does change the overall yield and you want to be careful with how much liquid you add to ensure it’s not too soft. If you like a smooth buttercream with minimal sugar taste, I’d recommend trying Swiss meringue buttercream instead.
I love this recipe. My go to! I sift the flour before measuring and adding. It helps the texture become silky smooth.
Thanks Kat! I think you mean powdered sugar or are you adding flour to your buttercream LOL 🙂
Hi, will this recipe quantity be enough to cover the cookie monster cake if i choose to use this icing. And when in the process would you add the food colouring. Thank you
Hi Martina, yes this will definitely work the cookie monster cake. Add the food coloring together with the last cup or two of powdered sugar. In regards to the amount, I always error on the side of too much frosting, especially since you’ll be dying it. If it were me, making the 3 layer cake I would make. You will have leftovers, but this will give you flexibility with how much frosting between the layers and also to do the crumb coat.
2 cups (453g) unsalted butter, cold
7 cups (910-1041g) powdered sugar
1 tablespoon (15ml) vanilla extract
2–3 tablespoons (30-44ml) heavy whipping cream (or milk)
Made this frosting this morning. Never used cold butter before but will definitely make this recipe again. Can’t wait for my guests to try the cake later today.
Amazing Jan! It’s a game-changer. Thanks for leaving your feedback!
Best buttercream frosting!
Thank you so much Cameron!
Can you use this recipe to make chocolate frosting?
Hi Susan, yes, here’s the link to my chocolate frosting
Is this frosting gluten free?
The ingredients should be gluten-free but you need to specifically check the powdered sugar and other ingredients you purchased if you are preparing the for someone with a gluten intolerance, as certain products can vary from others.
The icing was not hard to make and tasted delicious! A little goes a long ways and will cure any sweet tooth. THANKS!
Thank you so much Shelley!
Does anyone know if this makes enough to frost 3 9 inch layers?
Hi Marie, this would be cutting it close, especially if you’d like to decorate. For my 3-layer 8-inch cake, I use these amounts:
2 cups (453g) unsalted butter, cold
7–8 cups (910-1041g) powdered sugar
1 tablespoon (15ml) vanilla extract
2–3 tablespoons (30-44ml) heavy whipping cream (or milk)
Tried this recipe yesterday for my granddaughters birthday and it was perfect! Everyone loved the texture, the flavor. I followed the directions to a T with all of the whipping which I really feel ups the texture of normal buttercream. Thank you for taking the time to share this!
Yes Kim! Love love love this! Thank you!
Just wondering if you could use half and half instead of heavy cream?
Yep!
Thanks so much! Great tip on the freeze dried raspberries too!
Of course! I am dying to know how it turns out!
I know this is an old post but hopefully you will see this. Can I add raspberry jam to this to make a raspberry buttercream without it changing the consistency? I’ve made this a couple of times and absolutely love it!
Hi Kim- we check comments daily 🙂 I have not tied it, but I think it should work. Try reduce the heavy cream a little bit to offset the raspberry jam and if you can use a jam that is on the thicker side, that would be best. Let me know how it goes, I am super curious! Also flavor wise, you might try adding some freeze dried raspberries. Turn them into a powder with a food processor and then add them to the frosting.
I’m going to make it this morning and I will use to decorate sugar cookies. Does the frosting harden well and how long does it take I need to individually wrap my cookies without making a mess with soft buttercream.
Hi Anna, this buttercream does have a light crust once it sits, but no it doesn’t harden like royal icing. You can refrigerate them once decorated to help the buttercream to harden and then package.
How can i alter this to make it chocolate?
Here is the chocolate version: https://beyondfrosting.com/the-best-chocolate-frosting/
I simply love this recipe. I have made it more than 5 times. It’s works great with cakes, cupcakes. My favorite one. Super easy to make. I highly recommend it. Thanks for sharing.
Thank you so much Maria, this makes me so happy to hear!
Great recipe!! I adapted the process for a Thermomix and it worked fine. The icing is smooth and easy to pipe!
Great Tracey! I am not familiar with the product but I am glad it worked fro you!
Not on this page, but on the front Pinterest page it says this recipe has 4 ing. It does not mention butter. I’m glad I looked further because it’s a really easy and delicious frosting, but I wonder how many people have not looked further, thinking it has no butter in it.
Hello, I have made this frosting recipe twice yesterday. I am now a believer in cold butter. My question is can this be over whipped? I am struggling with getting it fluffy. Thanks.
Awesome Mary! I would try adding a touch more heavy cream and beating it at a higher speed for a couple more minutes.
I have made several different buttercream recipes in search of a keeper. None of them ever used cold butter so I was a little hesitant with this recipe. But I’m so glad I tried it. This is the best overall buttercream I’ve ever made. The texture was perfect and tasted amazing. I will only use cold butter from now on!
Yes Kim!! Thanks for taking a shot. I swear by this method!
Hi! I have a few questions. I’ve been practicing decorating sugar cookies and have been searching for a great buttercream that’s not overly sweet but will pipe flowers and crust over so I can lightly stack the cookies after they are decorated. Does this recipe crust?
Second question, if I have a recipe that I like the proportions of powdered sugar/butter can I just try using that same recipe but using the cold butter method from here to see if that will help improve my buttercream texture and consistency?
Thanks so much! I do plan on trying it out as written sometime in the near future 🙂
Hi Holly, this is the buttercream I use to decorate all my sugar cookies- you can see them on my blog, just search sugar cookies. While this does have a light crust, I still do not recommend stacking them. Regarding the other recipe, I am not sure, but worth giving it a try.
I didn’t realize there was another type of icing for decorating. I’ve been trying to learn cookie decorating with Royal icing. My outlining has improved but I still have trouble with filling or flooding a cookie. Do you do that with Buttercream?
Hi Beth- So royal icing and buttercream and very different. For buttercream, you’ll want all the same consistency, and it’s pretty thick. There is no outlining and filling. If you’d like to see some cookies decorated with buttercream, you can take a look at this sugar cookie recipe
Wonder if you’ve tried modulating the consistency of your royal icing with water. That’s how we did it when I worked as novelty cookie decorator at Christmas time. Pretty cool job to have in high school.
I see it’s been awhile since you posted but I was reminded how fun it was. If I remember correctly we watered it down enough that it didn’t leave a nipple in order to spread it. We made the outline and then pushed icing towards it from the middle. Lots of pushing and pulling to get it to do what you wanted. Stiffer icing for different effects. 🙂
We’ve used this recipe twice in the last month or so and it’s delicious!
So amazing Lindsey! Thank you so much!
I’ve been struggling FOREVER to make a perfect buttercream and I’m so happy I have this recipe now! I’ve tried tons that all use room temperature butter and they always seem to come out too soft. This holds up really well!
Awesome Riley! I am a total believer in the cold buttercream!