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
Is it possible to use this recipe with frost form?
Hi Lindsey, though I’ve never tried it, I don’t see why not. It’s a standard American buttercream recipe.
The frosting tastes great, but disappointed that the vanilla changed the color from pretty white to off white. I was kind of leery about 4 tsp to begin with.
Hello thank you for your feedack. You can try using a clear vanilla flavoring next time.
Maybe you should say that in the recipe.
I use my homemade vanilla in all of my recipes. I always recommend using a good quality vanilla extract for best flavor. Clear vanilla is typically made with fake vanilla flavoring but you can see how you like it in place or real vanilla extract in your frosting. Also, keep in mind that some extracts may be darker than others.
What a rude comment, you’ve been GIVEN a recipe..
Natasha could just a drop of purple or violet food color correct this issue?
Hi Annette, Yes, that will work as well since purple neutralizes yellow tones. Start with a very small amount. If you do, I recommend gel food coloring.
Thank you so much for your quick response! I’m making your icing as we speak for a NewYears Eve cake. It’s my go to buttercream recipe. 🥳 Happy New Year!
My girls and and I topped our latest batch of cupcakes with your buttercream frosting. The family has been raving about them for days! Thank you for the recipe. It so nice to finally master a dessert staple!
I’m so happy to hear that Laura. Thank you for sharing.
I love your recipes, this one in particular is so very yummy. Thank you!
So glad you love my recipes!
What would be best heavy cream or milk? I forgot the cream at the store. 🤣🤣🤦♀️🤦♀️
Hey Alisa! Heavy cream is best for the richest, fluffiest texture but whole milk will work too.
Can I add crushed pineapple to the buttercream frosting?
Hello there! I have tried adding crushed pineapples to advise. You can test it out if you want to experiment. But just take note that pineapple (especially with juice) will add extra moisture, which can make the frosting thinner or runnier than plain buttercream.
Deciding on whether to make this a day ahead or not. I am making cookie decorating kits for a small group of kids but I am making a few different colors per kit. Would this frosting do okay being stored overnight in un-cut piping bags in the fridge without being able to be re-whipped in a mixer before piping onto cookies?TIA
Hi Sierra! This frosting can stay at room temperature for 1-2 days. If you refrigerate it, it’s best to be re-whipped.
Hi, can I use 1/2 high ratio shortening and 1/2 butter and adjust the liquid to my liking to make a stable crusting buttercream? If not do you have an American crusting buttercream recipe?
Hi Estelle, I imagine it may work with the correct ratios, but I have not used shortening in my buttercream to advise.
Delicious and great texture!
I will say it is beyond tedious to add 5 Cups of powdered sugar one tablespoon full at a time, but I persevered. I had enough to frost two 9in layer cakes, though thinly on the second one.
Mixed feelings about this recipe. As someone that finds buttercream too sweet, the flavor of this recipe is good. It’s not as sweet and I didn’t need to scrape it off. The first time I made it it was too soft to decorate with. Ok for base icing so I chose to make 2 batches for a 11 x 15 retirement cake. Both batches are too soft even though my whisk stood up in it. It even oozed out of my bag while filling it. Other than keeping my kitchen cold what is the trick? I’m nervous I won’t be able to deliver this cake without the icing breaking down.
Hi Maria! Temperature plays a big role. If your butter is too soft to begin with, it will hinder the process. Your butter should be soft, but not overly warm (when you press into it, your finger should leave an indent). The heavy cream can be omitted if you feel it already has a good texture, or you could use less.
Working with the buttercream in warm temperature will cause it to weep, and ve runny. Try refrigerating the frosting if needed prior to using it if it’s too soft.
Lastly- make sure to fully cool your cake layers prior to filling/frosting.
This is the best vanilla buttercream frosting ever!! Followed your exact directions and it came out perfect. Thank you for always sharing and for all your hard work, I love your cookbook!!
Hi I’d love to know how much to make for a stacked 2-3 layer 6 inch cake? For crumb coating and decorating?
Hi Kay, I would make a single batch for that kind of cake project. I hope you love the vanilla buttercream frosting.
Thank you so much for your quick reply! I appreciate it and will come back and review!! ❤️
Hi Natasha….can you tell me if this will crust enough for sugar cookies?
Hi Tammie! It wouldn’t work to packaged or stack sugar cookies with. It gets a slight outer crust, but it’s still soft.
What kind of butter do you use that’s white because land of lakes has a yellow tint.
Hi Paige! I don’t recall the exact brand I used for these images. I have used several brands. The cheaper brands are usually more pale. Also- be sure to whip it long enough to lighten the color.
This is the best buttercream frosting that I have ever made, and I’ve been making things for many many years. Thank you.
I’m so happy to hear that, Dorothy! Thank you for sharing.
I never post….I had to. This frosting is the bomb. I wish I could share a picture. So super easy, beautiful consistency, not too sweet, just absolutely perfect. My son’s graduation and I thought I’d try cupcakes. Way exceeded my expectation. I’m pretty proud. THIS is my buttercream recipe. Thank you so much Natasha!!
That’s so great to hear, Vickie!
Fluffy and absolutely delicious!! Great recipe thank you!!!
What butter do you use to give you the white color butter?
Hi Paige! I don’t recall the exact brand I used for these images. I have used several brands. Also- be sure to whip it long enough to lighten the color.
This buttercream was the best that I’ve made & I have made a lot of icing! I used vanilla bean paste instead of extract.
This is the best ! Could I use vanilla bean paste?
I think that will work! We’d love to know how it goes, if you try that out.
Yes! I used vanilla bean paste instead! It was delicious!