Vanilla Buttercream Frosting
Published
Published
This ultra-smooth and creamy Vanilla Buttercream Frosting recipe is made with just 5 basic ingredients, a mixer and a bowl. Perfect for piping onto cupcakes or frosting cakes, for birthdays, holidays, or any occasion!
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There are a few recipes that every baker should have in their back pocket – a cupcake flavor they love, a simple layer cake, and this vanilla buttercream frosting. It’s a classic smooth, creamy, and thick frosting that pairs with pretty much any flavor dessert, whether it’s vanilla, chocolate, or strawberry, and can be beautifully piped onto cupcakes or spread on a cake.
It takes just 5 ingredients that you probably already have on hand, and 5 minutes to make, plus it stores well in the fridge or freezer, which is great when you want to make it ahead or only need a small amount.
What’s in This Vanilla Buttercream Frosting Recipe?
Here’s a run-down of the simple ingredients needed to make this vanilla frosting. Scroll down to the recipe card below for the exact measurements.
- Unsalted butter – Make sure it is softened to room temperature.
- Vanilla extract – Use a good quality pure vanilla extract for the best flavor.
- Salt – Helps to enhance the other flavors. Do not skip it!
- Powdered sugar – Sweetens and stabilizes the frosting. Avoid granulated sugar or the frosting could feel grainy.
- Heavy whipping cream – Be sure it’s at room temperature.
Tips for Success
- Use room temperature ingredients. It’s super important that both the butter and heavy whipping cream are at room temperature before beginning this recipe. If they aren’t, you may end up with a lumpy consistency that doesn’t whip up as well.
- Buy good quality butter. If there was ever a time to buy nice butter, making buttercream frosting is it. Do NOT substitute margarine or shortening – it will not work!
- Add cream as needed. Start with 2 tablespoons of heavy cream and add more ONLY if needed to reach the desired consistency.
- What’s the proper consistency? If you plan to pipe cupcakes, you want a consistency that’s slightly stiff to hold its shape. For a cake, you’ll want it slightly softer consistency that holds its shape but still spreads easily with a butter knife.
- Adjust the consistency. If you need a thicker consistency, add more powdered sugar. If you need a thinner consistency, (slowly) add more heavy whipping cream.
How Much Frosting Does This Recipe Make?
This vanilla frosting recipe is enough to pipe tall on 12-16 cupcakes, a thin layer on 24 cupcakes, 9-inch round 2-layer cake, or a layer on a 9×13 inch cake.
Proper Storage
- If using right away. A cake frosted with vanilla buttercream can sit out at room temperature, tightly covered, for a couple of days. If your kitchen is very warm, then you should refrigerate or freeze it.
- Fridge. Transfer the vanilla frosting to an airtight container and store it in the refrigerator for up to 5 days. Bring to room temperature before using.
- Freezer. You can freeze this vanilla frosting for up to a month. Defrost in the refrigerator overnight and bring to room temperature before using.
- Freshen it up after storing. After storing it in the fridge or freezer, add a bit of cream and beat briefly to freshen it up.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Vanilla Buttercream Frosting
Ingredients
- 1 cup unsalted butter, , softened to room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 4 cups powdered sugar
- 2-4 tablespoons heavy whipping cream, , room temperature
Instructions
- With a handheld mixer (or stand mixer fitted with a whisk or paddle attachment), beat butter on medium speed for about 2 minutes or until creamy and lightened in color, scraping down the bowl as needed.
- Add vanilla extract and salt, until combined and smooth.
- Add in powdered sugar, 1 cup at a time, until sugar is incorporated, scraping down the bowl several times to ensure everything is well blended.
- Slowly beat in 2 tablespoons heavy cream, increasing speed to high and beating for 1 more minute until frosting reaches desired consistency.
- Add in more heavy cream, 1 tablespoon at a time, ONLY if necessary. (Frosting should be light and fluffy, and easily spreadable, but hold its shape if spreading, or a little stiffer and does not fall if used for piping.)
- Use as desired for cupcakes or cake right away or store for later (storage information included in the article.)
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Vanilla Buttercream Frosting
Making buttercream frosting is super easy and requires nothing more than a mixer and a bowl. You can find the printable version of the complete instructions in the recipe card above.
- Beat the butter. Beat the softened butter for 2 minutes or so, until creamy and lightened in color. Stir in the vanilla and salt until combined and smooth.
- Add the sugar. Beat in the powdered sugar a cup at a time, scraping down the bowl between intervals.
- Beat in the cream. Slowly beat in the 2 tablespoons of the heavy cream. Increase the speed to high and beat for 1 minute until the frosting reaches the desired consistency. Add in more heavy cream, a tablespoon at a time, if necessary to reach the desired consistency.
- Enjoy. Use as desired or store for later.
Made this today and it is really yummy. Ive actually piped it into large icecube trays worked a treat, thank you for a great recipe.
Thought I died and went to heaven , just loved it
Perfect taste and consistency. And so easy. My go to from now on – thank you!