This is my favorite Vanilla Buttercream Frosting recipe! This tried-and-true American buttercream recipe is creamy, fluffy, and has just the right amount of sweetness. It spreads, fills, and pipes beautifully, so keep this recipe on hand to fill or top all your desserts!
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Helpful Reader Review
“This is the only buttercream recipe I use after years of trial and error with others! It’s so smooth and perfect every time!” – Adele ★★★★★
Best Buttercream Frosting Recipe
This classic buttercream frosting is one of the easiest and most stable frostings you will make. It’s smooth and creamy while holding its shape when piped, and even forms a little crust. It has been my go-to frosting recipe for years because it’s perfectly sweet and a hundred times better than store-bought frostings (although when I was a kid, I remember sneaking spoonfuls of store-bought cans of frosting in the pantry – ha! ha!)
My vanilla buttercream recipe is perfect as is since it complements so many baked goods, like my Vanilla Cake, our favorite Vanilla Cupcakes, and even Christmas Sugar Cookies. Try it on my favorite Chocolate Cake – it’s divine! But you can also add different colors and flavorings (see instructions below) to make different kinds of buttercream that perfectly top your dessert.
Vanilla Buttercream Frosting Video
Getting smooth and creamy buttercream frosting is so easy with Natasha’s recipe! Watch the video tutorial to see her fail-proof technique!
What is American Buttercream?
American buttercream is essentially a combination of butter, confectioner’s sugar (aka powdered sugar), and a little milk or cream to lighten the texture. Honestly, most American buttercreams are overly sweet, but after testing and developing this recipe over the years, I came up with the perfect proportion of butter to powdered sugar, and I’m sharing my best tips for achieving the best buttercream texture.
The consistency is similar to our famous Swiss Meringue Buttercream, but there is no heating or cooking required because American Buttercream frosting doesn’t contain eggs.
Ingredients for Buttercream Frosting
The ingredients for Buttercream frosting are pantry and fridge staples but you can add so many different flavors, extracts, and coloring (see variations below).
- Unsalted Butter – Remove the butter from the fridge about 2 hours ahead of time so it is room temperature or about 65˚F to 67˚F. You should be able to make an indent in the butter with your finger. Choose a lighter-colored butter, which is typically the cheaper butter and avoid yellow-colored butter.
- Vanilla Extract – Use the best quality vanilla extract since it gives the frosting flavor.
- Heavy Cream or milk – this helps to get the creamiest frosting (otherwise the buttercream will look dry and won’t pipe as smoothly or could get stuck in the piping tip). Add it to your desired consistency.
- Powdered Sugar – Sift the confectioner’s sugar to eliminate lumps so they don’t get stuck in your piping tips. If you don’t have it on hand, you can use this recipe to make your own.
- Salt – Helps to balance the sweetness from the powdered sugar and bring out the flavor of the vanilla.
How to Make Buttercream Frosting
The process of making buttercream frosting is so easy! The trick to foolproof frosting is in the temperature of your butter and the order of your ingredients.
- Beat the butter on high speed in the bowl of a stand mixer or using an electric hand mixer for 5 minutes. (This is so important to get a smooth texture. Beat the butter first!)
- Sift the powdered sugar and then add 1 Tbsp at a time, mixing at a medium-low speed until it’s all incorporated.
- Mix in the salt and vanilla extract and beat on a medium speed until incorporated.
- Add the heavy cream or milk 1 tablespoon at a time until you get the consistency you want (use more for icing or filing a cake, and slightly less for piping on top of cookies or cupcakes. Beat for another minute.
Can I add less sugar to my buttercream frosting?
You can add powdered sugar to taste but it will change the consistency of the frosting. If you use more, it will make the frosting thicker, and if you use less, it will make the frosting looser and taste more buttery. This may affect your ability to pipe the frosting as well. If using less sugar, you will likely need to add less cream or milk at the end.
How to Add Different Flavors to Buttercream Frosting
To make flavored buttercream, just stir in your desired flavorings at the very end of mixing by hand, so as to not overmix the frosting (this causes air bubbles). The key is to add a little at a time so you can adjust the texture with more liquid or more sugar as needed.
- Chocolate Buttercream – You’ll need to add cocoa and more cream.
- Caramel Buttercream – Whip in 1/2 cup room temperature Caramel Sauce.
- Coffee Buttercream – Dissolve 1 1/2 Tbsp instant espresso powder in 2 Tbsp warm water and let it cool.
- Raspberry or Strawberry Buttercream – Add 1/2 cup seedless preserves or fruit puree like I did for my Blackberry Frosting.
- Spices – sift in cinnamon, pumpkin spice, nutmeg, or citrus (lime, lemon, or orange) zest
- Swap the Milk – use citrus juice, coffee, or even liqueur in place of the milk
- Food coloring – read on to see why I like gel food coloring best.
How to Add Color to Buttercream Frosting
A white vanilla buttercream base is perfect for adding color because it doesn’t compete with other colors. If you plan to color the buttercream, start with a thicker frosting (add little or no cream at the end since the color can thin the frosting slightly). Gel Color is best because it is thicker and more concentrated than liquid food coloring. I love the Americolor 12-piece set.
- Set aside the amount of frosting you want to color in a separate dish.
- Add 1-2 drops at a time, depending on the frosting quantity, then stir and add more as needed. Wilton has a great guide to achieving the right color.
Helpful Reader Review
“I’ve used this versatile recipe for several cake sculpting projects – crumb coat and frosting under fondant. Used as straight vanilla and fruit flavored (using raspberry and cherry preserves). It’s quick, simple, and reliable. A real gem. “ – WilliamM ★★★★★
How to Store Buttercream Frosting
Buttercream is one of the most stable frostings and it keeps well, whether you are storing leftover buttercream or storing frosted desserts.
- Storing Buttercream at Room Temperature: You can keep a buttercream frosted dessert covered at room temperature for up to 2 days as long as the environment is cool and dry (below 70˚F).
- Refrigerate Buttercream: Transfer to an airtight container and refrigerate for up to 1 week.
- To Freeeze Buttercream: Transfer to a freezer-safe zip-top bag, press out excess air and freeze up to 3 months. When ready to use, thaw in the refrigerator overnight.
- Remove from the fridge: let frosting sit at room temperature for 1-2 hours until softened.
- Re-whip for best texture: to restore a smooth, fluffy consistency, re-whip with a stand mixer or hand mixer.
How to Use Vanilla Buttercream Frosting
This creamy, buttery frosting is traditionally used for cakes and cupcakes, but it is perfect for any dessert since it isn’t too sweet or fussy.
- Cake Frosting for any cake from my Carrot Cake and lemon Poppyseed Cake to my Black Forest Cake
- Cake Filling for Cake Rolls like my Pumpkin Roll and Storybook Cake Roll
- Piping decorations on Lemon Cheesecake or my Strawberry Jello Cake
- Cupcake Frosting for my Chocolate Cupcakes or Mini Chocolate Cupcakes.
- Cookie Frosting and filling for Macarons, Pumpkin Cookies, Easter Sugar Cookies, and Italian Sandwich Cookies
My Vanilla Buttercream Frosting Recipe is the easiest, foolproof recipe you’ll find. This technique makes the smoothest, creamiest icing that’s perfectly sweet to complement any baked dessert! This will become your go-to recipe in no time!
Vanilla Buttercream Frosting Recipe
Ingredients
- 1 1/2 cups Unsalted Butter, room temperature
- 4 1/2 to 5 cups powdered sugar, or added to taste
- 1/4 tsp fine salt, or to taste
- 4 tsp vanilla extract
- 3-4 Tbsp heavy cream or whole milk, added to desired consistency
Instructions
- Beat the Butter – In the bowl of a stand mixer fitted with the whisk attachment (or handheld electric mixer), beat the butter on high speed for 5 minutes or until lightened in color and whipped, scraping down the bowl as needed.
- Sift the Powdered Sugar – Meanwhile, sift 4 1/2 to 5 cups of powdered sugar. Reduce the mixer to medium-low speed and add powdered sugar one heaping Tablespoon at a time, letting it incorporate with each addition. Add powdered sugar to taste and beat until it is fully incorporated, scraping the sides of the bowl as needed.
- Mix In – Add 1/4 tsp fine salt (or to taste), then add 4 tsp Vanilla Extract, beating until incorporated.
- Thin with Heavy Cream – Add 3 Tbsp heavy cream or milk, 1 Tbsp at a time, and add it to the desired consistency. Beat another minute until whipped and well combined.
Notes
How to Store Buttercream Frosting:
- At Room Temperature: Keep buttercream frosted desserts covered for up to 2 days in a cool and dry environment (below 70˚F).
- Refrigerate Buttercream in an airtight container up to 1 week.
- To Freeze: Transfer to a freezer-safe zip-top bag, press out excess air, and freeze up to 3 months. Thaw in the refrigerator overnight before using.
- Remove from the fridge 1-2 hours or until softened.
- Re-whip for best texture with a stand mixer or hand mixer to restore its fluffy texture.
Nutrition Per Serving
Filed Under
More Easy Frosting Recipes
- Chocolate Cream Cheese Frosting
- Homemade Whipped Cream
- Cupcake Frosting
- Chocolate Ganache
- White Chocolate Frosting
- Cream Cheese Frosting
Hi. I want to make the Buttercream frosting, but there does not seem to be a video link with the recipe. Can anyone help direct me to the video. I want to frost the cake tomorrow. Thanks
Hi Christine. See the section towards the top of the blog titled, “Watch Buttercream Frosting Video Recipe.” The video is right underneath that.
I’ve been “making up” my buttercream recipe for years, but used yours today and it was excellent! Whipping the butter first for 5 minutes was a great tip. In the end, I split my buttercream into 2 bowls, and turned the 2nd bowl into strawberry buttercream by first pulverizing freeze-dried strawberries into powder, then whipping the powdered strawberries into the buttercream. Phenomenal!! Pretty pink, perfectly flavored, & no added dyes or liquid!
I’m so glad you have my buttercream recipe a try, Heather!! Thank you so much for sharing that with me.
Easy to make and to frost a cake even for this novice baker!! Will definitely make again.. thank you for sharing it!!
I have another recipe for buttercream frosting. It includes shortening. I’ve made it and like it. Have you used shortening?
Hi Debbie! No, I have not used shortening in my buttercream.
Natasha, I was making it for the first time, usually buying frosting at the grocery store. Followed the recipe and it came out ideal! It was rich, creamy and so delicious! Not buying frosting anywhere else anymore, but make it myself:)
Thank you so much, Natasha
Hi Natalia! That’s wonderful to hear. Thank you for sharing that with us.
I’m sorry, but this was way too buttery and way too much sugar in it.
Hi Kathy! This is like a classic American buttercream frosting so it will be sweet and buttery. You can use less sugar but it can and will affect the texture and consistency of the frosting. If you are looking for a less sweet frosting, I would recommend swiss meringue buttercream or a frosting that is whipped like my cupcake frosting recipe. Also- if the buttercream tasted too much like butter, it could be that it needed to be whipped longer.
I hope that helps.
I made this buttercream icing today, and used Irish Cream Liquer instead of heavy cream for added flavour. Turned out great, although piping it was a bit difficult. Will add more “cream” next time to make piping cupcakes easier. Creamy texture, not greasy or buttery in flavour. Will make again
I’m so happy you enjoyed that. Thank you for sharing that with us, Heidi!
How come whenever I make buttercream the powdered sugar doesn’t absorb into the butter yes, the butter is room temperature. Yes, the powdered sugar is sifted and it’s beat for 7-8minutes On high-speed and it’s still gritty.
HI Sharon, are you using powdered sugar or granulated sugar? Changed the proportions maybe? Are you using an electric mixer? Hand whisking would not be very effective for making buttercream.
Hi Natasha can i substitute the whole milk for 2 percent milk ?
Hi Rimna. If that is all you have on hand, it would be fine.
Hi question if I omit the salt can salted butter be used instead?
Hi Adriana, yes that will work!
Hi Natasha. Absolutely amateur baker here. Just wondering why do you use a whisk attachment instead of a paddle attachment? Thank you!
Hi Talia! Both will work fine. The whisk attachment tends to incorporate more air when whipping. If you want a smoother frosting (without too many air bubbles for decorating a cake), then you can use a paddle attachment. Or you can add the paddle attachment on at the end and let it beat on low speed for 5mins or so to push out some of the air bubbles. I hope that helps.
So happy I found this recipe, I am making sugar cookies for my Christmas treat boxes that I do each year, but this year for those families that have kids I am going to put the frosting in containers as well as sprinkles and let the kids decorate there own cookies
That sounds wonderful! I’m sure the kids will love it.
Hello! I was making this recipe today, but when I was adding the milk to the mixed sugar and butter, it became very very runny. I covered it with plastic wrap and placed it in the fridge. Also, tasted very buttery . Hopefully by tomorrow, the frosting will be much more stable. I would love to hear your thoughs and opinions on this! beforehand, thank you!
Hi Katherine. If it tastes “buttery” then likely it needed to be whipped for a longer period of time. Depending on the temperature of your butter and the temperature in your house, the buttercream can get soft if it’s too warm so adding milk may not be necessary if the consistency is already soft.
I would let it soften when you remove it from the refrigerator and rewhip it.
I used your recipe that calls for 1 1/2 C. butter. However, in the video and also the picture it shows a stick and a half which is 3/4 C. I thought it tasted too greasy, now I know why. Please confirm that 1 1/2 C. is an error.
Hi Debra. 1 and 1/2 cups is correct. In the image above, there are 3 sticks (each 1/2 cup). Also, at the beginning of the video you’ll see 3 sticks on the counter.
If this was too buttery and greasy, it’s very likely it wasn’t mixed long enough. You want to whip it enough until it’s light and fluffy in texture. Also, let the butter soften to room temperature and use a good quality vanilla extract because that will aid in the flavor.
Hi there
Is there a way too substitute the milk? No cream, milk or cheese for one of us
Thank you
Hi Jen! It’s used to thin out the buttercream to the perfect consistency. I haven’t tested an alternative but depending on the temperature of your butter, you can eliminate the cream/milk altogether and beat it a bit longer to give it a light and fluffy texture, making it easier to pipe. I hope that helps.
Can you reserve any if you have any leftover and if so for how long?
Hi Penny, yes you can. Please check this part in the recipe “Can I Make Buttercream Ahead?” for tips.
I made this and it tastes great but I feel like it has to be super cold to keep its structure. Once I started frosting my cake it looked like it was almost melting. I may try it again
Hi Melissa! This recipe has enough sugar that it helps stabilize the buttercream. It’s also stable enough to leave at room temperature for 1-2 days. It shouldn’t be too soft or too runny. Some things that can help- the butter should be soft enough to press on with your finger and leave an indentation. but not overly soft. The temperature in your kitchen can also affect this, if it’s too warm, the buttercream will melt. Also, be sure to let your cake layers fully cool down or chill them in the refrigerator. You can use less heavy cream if needed, this is just to thin out the frosting and make it a good consistency to spread or pipe. I hope that helps.
Hi there,
This sounds amazing and I can’t wait to try it. I am making banana cupcakes and was wondering if this would hold up well on those.
Thanks so much.
Hi Jen! This buttercream frosting is very versatile and stable. I hope you love the recipe!
Natasha, I have been using your recipes for quite a while now and they are the best. I have told all my friends about you. Using your buttercream frosting now . I love how easy you make things
Aaaw, thank you. I appreciate it a lot!
Made frosting yesterday and is wonderful!! I used 4 1/2 cups of sugar and was perfect. I kept tasting it along the way!! Couldn’t help myself.
Thank you for your recipe – will use it always.
Hi Kathy! Thank you for the feedback. I’m glad you love the recipe! 🙂
This is absolutely the best buttercream frosting I have ever made. It is now my go to for all Cakes and cupcakes. Thank you!
That’s wonderful, JoAnne! So glad you loved the recipe. Thank you for the feedback.