Easy and Classic Vanilla Buttercream Frosting Recipe

5 from 1 vote

Easy and Classic Vanilla Buttercream Frosting Recipe

Every baker needs a dependable vanilla buttercream frosting recipe. This classic American buttercream is soft, creamy, and just the right amount of sweet — easy to whip up and perfect for piping onto cakes and cupcakes.

Prep Time10

Cook Time0

Total Time10

Course: Dessert

Cuisine: American

Keyword: bakery recipe, baking tips, dessert recipe, frosting recipe

Servings: servings, 2.5 cups

Calories: 151kcal

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Equipment

Stand Mixer

Stainless Mixing Bowls

Ingredients

1 Cup Butter softened, 2 sticks, we use Salted Sweet Cream Butter
4 Cups Powdered Sugar
2-3 Tablespoons Heavy Cream or milk
2 Teaspoons Pure Vanilla Extract

Instructions

How to Make Buttercream Frosting

In a large mixing bowl, cream butter in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy, about 2-3 minutes.
1 Cup Butter
Gradually beat in confectioners' sugar until fully incorporated. Add one cup at a time, mixing at a low speed until combined.
4 Cups Powdered Sugar
Mix in vanilla extract and 2 tablespoons of cream. Increase speed and beat for 2–3 minutes until fluffy, about 3 to 4 minutes.
2-3 Tablespoons Heavy Cream, 2 Teaspoons Pure Vanilla Extract
Adjust Consistency: Add more cream (1 teaspoon at a time) if too thick. Add more powdered sugar for a stiffer frosting.
Beat on medium-high for another minute for that light, fluffy texture.
If using, add food coloring and beat for 30 seconds until smooth or until desired color is reached.
It’s ready to frost your favorite cakes and cupcakes.

Notes

How Much This Recipe Frosts

This batch will frost:

24 cupcakes
One 9x13 cake
A lightly frosted two-layer 8-inch cake

Recipe Tips

Butter Temperature Matters

Use room temperature butter — soft enough to press with your finger but not melted or greasy.
Butter that is too warm can make frosting runny. Butter that is too cold can cause curdling.

Sift the Powdered Sugar (Optional but Helpful)

Sifting prevents lumps and creates a smoother texture, especially if your sugar has been sitting in the pantry.

Add Liquid Slowly

Start with 2 tablespoons of cream and add more only if needed.
Too much liquid is the most common reason buttercream becomes too soft.

Adjust for Weather

On hot days, chill the frosting for 10–15 minutes before piping.
In cooler weather, you may need slightly more cream for a spreadable texture.

This is especially helpful for readers who live in humid climates.

For Piping vs. Spreading

For piping: Use less cream and beat slightly longer for structure.
For spreading: Add an extra teaspoon of cream for a softer finish.

Coloring Tip

Use gel food coloring to avoid thinning the frosting. Add color gradually and mix well before adding more.

Storage Reminder

If refrigerated, allow frosting to come fully to room temperature and re-whip before using.

Nutrition