Name: The Best Vanilla Buttercream Frosting
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 cup unsalted butter, room temperature; 3–4 cups confectioners’ sugar, sifted; 2 teaspoons pure vanilla extract; Pinch of salt; 2–3 tablespoons heavy cream or whole milk, room temperature

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Short description
I discovered this classic vanilla buttercream frosting recipe and it’s become my go-to for all cream-frosted desserts. It’s rich, creamy, perfectly pipeable, and comes together in just five minutes.

The Best Vanilla Buttercream Frosting

Why You’ll Love This Recipe

I love this frosting because it’s quick and easy—just five minutes and five simple ingredients. It has the perfect balance of sweetness and creaminess without being too rich. The texture is ideal for piping, whether I’m decorating cupcakes or layering cakes. Plus, it’s incredibly versatile—I can easily flavor or tint it to match any dessert I’m making.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter (room temperature)
confectioners’ sugar (sifted)
pure vanilla extract
pinch of salt
heavy cream or whole milk (room temperature)

Directions

I beat the room-temperature butter in a mixer for about 2 to 3 minutes until it’s creamy.
With the mixer on low, I gradually add the sifted powdered sugar, scraping down the sides as needed.
I mix in the vanilla extract until it’s well combined.
I add cream or milk, one tablespoon at a time, until I get the consistency I want.
I stir in a pinch of salt to balance the sweetness and then taste and adjust if needed.

Servings and timing

This recipe yields about 2 cups of frosting, which is enough for 16 to 18 cupcakes or a thin layer on a 9×13 sheet cake. The prep time is just 5 minutes, with no additional cooking time needed.

Variations

I often switch up the flavor by adding different ingredients:

A splash of lemon juice or some zest gives it a refreshing citrus kick.
For a chocolate version, I replace ½ cup of the sugar with unsweetened cocoa powder.
A drop of almond, coconut, or peppermint extract adds a new twist—though I reduce the vanilla when I do this.
To improve stability, especially in warm conditions, I sometimes substitute half of the butter with shortening.
For a tangier, creamier version, I mix in about ½ cup of cream cheese.

storage/reheating

I store extra frosting in an airtight container in the refrigerator for up to 2 weeks. Before using it again, I let it come to room temperature and remix it. I also freeze it for up to 3 months—after thawing in the fridge, I bring it to room temp and remix. When already on cakes or cupcakes, it stays good at room temperature for up to 24 hours in an airtight container.

FAQs

Can I use salted butter?

I prefer using unsalted butter because it gives me better control over the overall saltiness of the frosting.

How can I make buttercream less yellow?

If the frosting looks too yellow, I use a paler brand of butter or add a tiny drop of purple gel food coloring to neutralize the color.

Can I double the recipe?

Yes, I double it all the time for larger cakes. I just make sure not to overfill my mixer and sometimes make it in batches.

What piping tip works best?

My favorites are open star tips like Wilton 1M or Ateco 849 for swirls, and Wilton 1A for a smooth round finish.

Why is my frosting grainy or thin?

Grainy frosting usually happens when the sugar isn’t sifted or the ingredients are too cold. I let it sit, remix, or add a bit more cream. If it’s too thin, I chill it or add more sugar to thicken it.

Conclusion

I always reach for this vanilla buttercream recipe when I need a quick, delicious, and versatile frosting. Whether I’m frosting cupcakes for a party or layering a birthday cake, this recipe never fails me. I hope it becomes your favorite too.