Servings
Font
Back
5.0 from 3 votes

Vanilla Buttercream Frosting

Rich, creamy, and perfectly sweet, this vanilla buttercream frosting recipe is a must-have for cakes, cupcakes, and cookies—simple to make and absolutely delicious!

Prep Time
15 mins
Total Time
15 mins
Servings: 1 batch
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups (1 lb) confectioners’ sugar, sifted, plus more if needed
  • 2 teaspoons vanilla extract
  • 3 tablespoons heavy cream (or whole milk)
  • ¼ teaspoon salt

Instructions

    Cup of Yum
  1. In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy and smooth, about 1 minute.
  2. Gradually add the confectioners’ sugar, about 1 cup at a time, mixing on low speed after each addition until fully incorporated.
  3. Add the vanilla, cream or milk, and salt and beat on medium speed until the frosting is smooth and fluffy, 3 to 4 minutes.
  4. If the frosting is too thick, add an additional tablespoon of cream or milk. If it’s too thin, add more confectioners’ sugar, a little at a time, until you reach the desired consistency. Use immediately to frost cakes, cupcakes, or cookies.

Notes

  • Make-Ahead/Freezing Instructions: The frosting can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. Before using, let it sit at room temperature for 2 hours and then beat again until smooth (you may need to add a touch more cream or milk if it is too stiff). You can also freeze the frosting in an airtight container or resealable freezer bag for up to 3 months. When ready to use, transfer it to the refrigerator to thaw overnight. Once thawed, bring it to room temperature and give it a quick whip with a mixer to restore its fluffy texture before spreading or piping.
  • Make-Ahead/Freezing Instructions: The frosting can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. Before using, let it sit at room temperature for 2 hours and then beat again until smooth (you may need to add a touch more cream or milk if it is too stiff). You can also freeze the frosting in an airtight container or resealable freezer bag for up to 3 months. When ready to use, transfer it to the refrigerator to thaw overnight. Once thawed, bring it to room temperature and give it a quick whip with a mixer to restore its fluffy texture before spreading or piping.
  • Note: This recipe makes enough frosting for 24 cupcakes or a 9x13-inch sheet cake. For an 8- or 9-inch layer cake, increase the quantities by 25% (2½ sticks butter, 5 cups confectioners' sugar, 2½ teaspoons of vanilla extract, 4 tablespoons cream, and a heaping ¼ teaspoon salt).
  • ½ sticks butter
  • ½
  • ¼ teaspoon
  •