Vanilla Buttercream Frosting Recipe
This silky, smooth Vanilla Buttercream Frosting is perfect for cakes, cupcakes, and cookies. Made with creamy unsalted butter, confectioners’ sugar, heavy cream, and pure vanilla extract, it’s easy to whip up in just minutes. The frosting is perfectly sweet with a hint of vanilla and can be adjusted for thickness to suit your decorating needs. Store it refrigerated or frozen for convenience.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: About 2 cups frosting (enough for 12 cupcakes or one 9-inch cake)
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Buttercream Frosting
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 – 5 cups (480-600g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
- 2 teaspoons pure vanilla extract
- Salt, to taste (about 1/8 teaspoon)
Instructions
- Beat the butter: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened unsalted butter on medium speed until creamy, about 2 minutes.
- Add sugar and liquids: Add 4 and 1/2 cups of confectioners’ sugar, the heavy cream, and vanilla extract to the butter. Beat on low speed for 30 seconds to combine, then increase to medium-high speed and beat for 2 full minutes until fluffy and smooth.
- Season to taste: Taste the frosting and add a pinch of salt (about 1/8 teaspoon) if it tastes too sweet. Beat briefly to incorporate.
- Adjust consistency: If the frosting is too thin, add up to 1/2 cup more confectioners’ sugar, 1 tablespoon at a time, beating until you reach the desired thickness. If it’s too thick, add more heavy cream, 1 tablespoon at a time, beating and tasting in between.
- Store or use: Use the frosting immediately or store in a tightly covered container. Refrigerate for up to 1 week or freeze for up to 3 months. When ready to use after freezing or refrigeration, thaw as needed and rebeat with a mixer on medium speed. Add a splash of heavy cream or milk if you need to thin it out again.
Notes
- Ensure the butter and cream are at room temperature for smooth mixing.
- You can adjust the sugar amount depending on your preferred sweetness and consistency.
- For dairy-free versions, substitute butter with vegan margarine and use non-dairy milk in place of heavy cream.
- This buttercream freezes well; thaw in the fridge and rewhip before use.
- Add food coloring if desired to customize frosting colors.
