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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!
Vanilla buttercream frosting is a timeless classic—it’s the same recipe many of our grandmothers and great-grandmothers made straight from the back of the confectioners’ sugar box. Smooth, creamy, and perfectly sweet, it comes together easily with just a few simple ingredients. Use it to top cakes, cupcakes, holiday cut-out cookies, or sugar cookies for a deliciously sweet finish!
This recipe makes enough to generously frost 24 cupcakes or a 9×13-inch sheet cake. For a layer cake, you’ll need a bit more—I’ve included adjusted quantities in the recipe below.
What You’ll Need To Make Vanilla Buttercream Frosting
- Unsalted butter – The base of any great buttercream. Make sure it’s softened to room temperature for the smoothest texture. For a slight variation, try replacing a few tablespoons of the butter with room temperature cream cheese.
- Confectioners’ sugar – Gives the frosting its sweetness and structure. If you prefer a thicker frosting, you can always add a bit more.
- Vanilla extract – A must for that lovely, warm vanilla flavor. If you’d like to try variations, almond extract, coconut extract, or lemon zest all work nicely. Just remember, almond extract is much stronger than vanilla, so start with just ¼ teaspoon.
- Heavy cream or whole milk – Helps to thin the frosting and make it extra smooth and fluffy.
- Salt – Just a touch balances the sweetness and enhances the flavors.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
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.
Gradually add the confectioners’ sugar, about 1 cup at a time, mixing on low speed after each addition until fully incorporated.
Add the vanilla, cream or milk, and salt.
Beat on medium speed until the frosting is smooth and fluffy, 3 to 4 minutes.
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 to frost cakes, cupcakes, or cookies.
Feel free to mix in a few drops of food coloring for a fun pop of color. For vibrant, intense colors, I recommend using gel paste food coloring instead of liquid. Gel pastes give you more concentrated color without thinning the frosting.
Buttercream frosting can be made ahead and stored in an airtight container for up to 1 week in the fridge or 3 months in the freezer.
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!
- 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
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.
Gradually add the confectioners’ sugar, about 1 cup at a time, mixing on low speed after each addition until fully incorporated.
Add the vanilla, cream or milk, and salt and beat on medium speed until the frosting is smooth and fluffy, 3 to 4 minutes.
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.
Note: This recipe makes enough frosting for 24 cupcakes or a 9×13-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).
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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