Vanilla Buttercream Frosting

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Silky, fluffy, and packed with real vanilla flavor, this Vanilla Buttercream Frosting is the kind of topping that makes any cake, cupcake, or cookie taste like it came straight from a bakery. It pipes beautifully into tall swirls, spreads in smooth swoops, and sets just firm enough to hold its shape while staying soft and creamy when you take a bite.

This is a classic American buttercream: no eggs, no cooking, just a few staple ingredients whipped together into a cloud of sweetness. Whether you’re frosting birthday cupcakes, layering a celebration cake, or adding a pretty swirl to brownies and cookies, this buttercream is the reliable, go‑to recipe you’ll use again and again.

Why You’ll Love This Vanilla Buttercream Frosting

This frosting is sweet, creamy, and full of rich vanilla flavor. Because it’s based on simple pantry ingredients, you can make it any time a craving hits—no special equipment beyond a mixer.

It’s also incredibly versatile. Tint it with gel food coloring for themed cakes, switch up the extract for different flavors, or thin it out for a smoother, more spreadable consistency. Once you know this base recipe, you can customize it for almost any dessert.

What’s the Secret to Fluffy Vanilla Buttercream Frosting?

The secret is all in the method: start with properly softened butter, whip in the sugar gradually, and add just enough liquid to make the frosting light and airy without losing structure. A generous splash of real vanilla plus a pinch of salt keeps the sweetness balanced and the flavor well-rounded.

If your frosting ever looks too stiff, a tiny bit more cream brings it back to life. If it’s too loose, a spoonful of extra powdered sugar tightens it right up. Once you understand how the texture should look, you’ll feel confident making this frosting for any occasion.

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Ingredients

A few everyday ingredients are all you need to make a rich, fluffy Vanilla Buttercream Frosting that tastes like it came from a professional bakery.

• Unsalted butter, softened – Provides the creamy base of the frosting and helps it whip up light and fluffy. Unsalted butter gives you better control over the final salt level.
• Powdered sugar (confectioners’ sugar), sifted – Sweetens the frosting and gives it structure, helping it hold its shape when piped or spread.
• Heavy cream or whole milk – Loosens the buttercream to a smooth, spreadable consistency and adds a touch of richness.
• Pure vanilla extract (or vanilla bean paste) – Infuses the frosting with warm, aromatic vanilla flavor; using a good-quality extract makes a noticeable difference.
• Fine sea salt – Balances the sweetness and enhances the vanilla so the frosting tastes nuanced instead of overly sugary.

How To Make Vanilla Buttercream Frosting

Making this frosting is a simple process of whipping, scraping, and adjusting the texture until it’s perfectly smooth and fluffy. Take your time with each step and let the mixer do most of the work for you.

Step 1: Soften and Beat the Butter

Allow the butter to come to room temperature so it feels cool but easily dented when pressed with a finger. Place it in a large mixing bowl or the bowl of a stand mixer. Beat the butter on medium speed until it looks lighter in color and creamy, stopping once or twice to scrape down the sides of the bowl.

Step 2: Add the Powdered Sugar Gradually

With the mixer on low speed, begin adding the powdered sugar a little at a time. Let each addition mix in before adding more to avoid a sugar cloud and to keep the frosting smooth. Pause occasionally to scrape down the sides and bottom of the bowl so no dry sugar pockets remain.

Step 3: Add Vanilla, Salt, and Cream

Once the sugar is incorporated, add the vanilla extract and a small pinch of fine sea salt. Pour in part of the cream or milk and beat the mixture on medium speed. The frosting will start to look smoother and slightly lighter. If it still seems too thick or heavy, add a small splash more cream until you reach a creamy, spreadable consistency.

Step 4: Whip Until Light and Fluffy

Turn the mixer up to medium-high speed and whip the frosting for several minutes. This step incorporates air, giving you that beautifully fluffy buttercream with visible swirls. The frosting should hold soft peaks and cling nicely to a spatula.

Step 5: Adjust Consistency If Needed

If the frosting feels too thick for piping or spreading, add a teaspoon of cream at a time, mixing well after each addition. If it seems too soft, mix in a spoonful of powdered sugar until it reaches your preferred consistency.

Step 6: Use or Store

Once the texture is perfect, use the frosting right away on cooled cakes, cupcakes, cookies, or brownies. You can also store it for later (see the storing section below) and re-whip briefly before using.

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Serving Vanilla Buttercream Frosting

This Vanilla Buttercream Frosting is enough to generously frost about 24 standard cupcakes, a two-layer 8‑inch cake, or a thin layer on a 9×13‑inch sheet cake. If you like extra‑tall swirls of frosting or want to decorate with rosettes and borders, consider making a little more so you have plenty to work with.

Always make sure the baked goods are completely cool before adding the frosting, otherwise the buttercream can melt and slide off. For the neatest slices on layer cakes, chill the frosted cake briefly so the frosting firms up, then cut with a sharp knife, cleaning it between slices.

How to Store Vanilla Buttercream Frosting

Vanilla Buttercream Frosting is surprisingly forgiving and stores well, which makes it a great make‑ahead option for busy baking days.

At room temperature, the frosting can sit safely for several hours as long as your kitchen isn’t overly warm. This is ideal for decorating cakes and cupcakes the day you plan to serve them.

For short‑term storage, transfer the buttercream to an airtight container and refrigerate it for up to 1 week. When you’re ready to use it, let it come back to room temperature, then beat it with a mixer on medium speed until it looks smooth and fluffy again.

For longer storage, you can freeze Vanilla Buttercream Frosting for up to 3 months. Place it in a freezer‑safe, well‑sealed container, leaving a little space at the top for expansion. Thaw overnight in the refrigerator, bring to room temperature, and re-whip to restore its light texture.

Once the frosting is on a cake or cupcakes, leftovers can be stored covered at room temperature for a day or two (if your kitchen is cool) or in the fridge for several days. Just remember that chilled buttercream firms up, so let refrigerated desserts sit out for a bit before serving so the frosting softens again.

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Frequently Asked Questions

Can I use salted butter instead of unsalted?

Yes, you can use salted butter if that’s what you have on hand. If you do, start by leaving out the added salt and taste the frosting before deciding whether it needs more. Salted butter varies in saltiness by brand, so it’s easier to add a pinch later than to fix a frosting that has become too salty.

How do I make the frosting whiter?

Buttercream naturally has a pale yellow tint from the butter. To make it appear whiter, beat the frosting a little longer to incorporate more air—it will lighten in color. You can also use a very small drop of purple gel food coloring to neutralize the yellow tone, or start with a paler butter. Using clear vanilla extract instead of dark vanilla can also keep the color lighter.

Can I make Vanilla Buttercream Frosting ahead of time?

Absolutely. This frosting is perfect for making ahead. Store it in an airtight container in the refrigerator for up to a week or freeze it for up to three months. When you’re ready to use it, let it warm to room temperature and then whip it again for a few minutes to bring back the fluffy texture.

How can I flavor this buttercream differently?

Vanilla is just the starting point. Replace some or all of the vanilla extract with almond, lemon, coconut, or maple extract for a fun twist. You can also mix in cocoa powder for chocolate buttercream, finely ground freeze‑dried fruit for fruity frosting, or a spoonful of caramel or Nutella for richer flavors. Just add additional liquid gradually so the frosting stays thick enough to pipe.

Why is my buttercream too runny or too stiff?

If your frosting is too runny, it’s usually because of too much liquid or butter that’s overly soft. Add more powdered sugar a little at a time and keep whipping until the texture thickens. If it’s too stiff or dense, add a teaspoon of cream or milk at a time until it loosens. Temperature plays a big role, so if your kitchen is very warm or very cold, expect to tweak the consistency slightly.

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Want More Frosting & Dessert Ideas?

If you love this Vanilla Buttercream Frosting, you’ll probably enjoy these other sweet treats too:

• Peanut Butter Icing – Rich and nutty, perfect for chocolate cakes and brownies.
• Easy Sugar Cookie Glaze – A smooth, shiny topping for cut‑out cookies that’s simple to color and decorate.
• Chocolate Covered Strawberry Drip Cake – A show‑stopping dessert with layers, ganache, and berries.
• Apple Crisp Cheesecake – Creamy cheesecake topped with spiced apples and a buttery crumble.

Save This Pin For Later

📌 Save this Vanilla Buttercream Frosting to your Pinterest dessert board so you can come back to it any time.

Whip it up for birthdays, holidays, or just because you baked something on a whim. Play with flavors, add a little food coloring, and make it your own.

And if you’d like even more everyday dessert inspiration, you can find tons of small‑batch treats, cakes, and fun bakes over on Life With Livia—I share new ideas there all the time!

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