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cupcake with vanilla frosting and sprinkles
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Vanilla Buttercream Frosting

This is the BEST Vanilla Buttercream Frosting recipe and perfect to use on any layer cake, sheet cake or cupcakes. It's easy with just 5 ingredients and absolutely delicious.
Course Dessert
Cuisine American
Keyword frosting
Prep Time 20 minutes
Total Time 20 minutes
Servings 16 servings
Calories 226kcal
Author Dorothy Kern
Cost $5

Ingredients

  • 1 cup (226g) unsalted butter softened
  • 4 cups (452g) powdered sugar
  • ½ teaspoon salt (see note)
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons (30-45ml) heavy whipping cream see note

Instructions

  • Beat butter with a hand or a stand mixer until smooth, then add the powdered sugar 1 cup at a time, mixing in between each addition. Scrape down the sides of the bowl.
  • Add the salt and vanilla, mix until smooth.
  • Add 2 tablespoons of heavy whipping cream and beat on medium high speed until the frosting is smooth and fluffy and the desired consistency.
  • Note on mixing: if you’re using a hand mixer it’ll stay crumbly for quite some time; add the heavy whipping cream to help it come together.
  • If you feel like you need a little more to get to the consistency you like, you can add up to another 1 tablespoon, adding a teaspoon at a time. This differs each time you make it depending on what mixer you’re using or how hot it is (the buttercream comes together easier in summer, for example, when the kitchen is warmer).
  • Frost as desired; will frost one 9x13-inch cake or a 9-inch layer cake or 24 cupcakes. If you like extra frosting for decorating, make a double batch.
  • Store in refrigerator for up to 3 days and allow to come to room temperature before using; you may need to add some extra cream to thin it.
  • You can freeze the frosting too for up to a month. Just let it defrost in the refrigerator then at room temperature before using.

Video

Notes

If using salted butter, reduce salt to 1/4 teaspoon or omit the salt and add it to taste (if the frosting seems bland or too sweet, add salt).
In place of heavy whipping cream you can use whipping cream, half and half, any milk, or non-dairy milk but the less fat in the milk the thinner the frosting will be, so use less (start with 1 Tbsp). To make vegan frosting, substitute non-dairy milk and Earth's Balance Vegan Butter Sticks.
This recipe works best with gel food coloring for tinting.

Nutrition

Serving: 1serving | Calories: 226kcal | Carbohydrates: 30g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 76mg | Potassium: 3mg | Sugar: 29g | Vitamin A: 382IU | Calcium: 5mg | Iron: 1mg