Learn how to make this easy, sweet, and creamy Vanilla Buttercream Frosting! A delicious topping for cakes, cupcakes, sugar cookies, and more. Once you try this recipe, you’ll never go back to store bought frosting again.
This simple recipe is made with a handful of ingredients you probably have in your kitchen right now. This is a go-to frosting to have in your repertoire.
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Why you’ll love this recipe
Ease: Only a few simple steps – this recipe is practically foolproof!
Flavor: This frosting tastes so much better than the overly sweet store bought stuff. It’s flavored with vanilla and just touch of almond extract to elevate the flavor even more.
Versatility: Spread it! Pipe it! Use it on cake, cookies, cupcakes, brownies, and more!
Easily adaptable: Want it thicker, thinner, or with an added flavor? No problem! More on this below.
Ingredients needed
Butter: Regular unsalted butter is best for this frosting. Don’t bother splurging on a higher fat European-style butter for this, I find that typical “American” butter is best for this buttercream.
Powdered sugar: This sweetens and thickens the frosting. If your powdered sugar is lumpy you can sift it first.
Milk: To thin out the frosting and make it creamy. I recommend whole milk or half and half.
Vanilla extract: Vanilla is the primary flavor in this frosting. Be sure to use pure vanilla extract, not imitation vanilla flavoring.
Almond extract: This ingredient is optional but highly recommended. I love the touch of almond along with the vanilla for a bakery-style flavor.
Recipe overview
*Full recipe below in recipe card*
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat softened butter until smooth.
- Beat in the powdered sugar, one cup at a time.
- Add half and half/milk and extracts.
- Beat the frosting for several minutes until light and fluffy!
What to use vanilla buttercream on
Homemade vanilla buttercream is the perfect topping for cake, cupcakes, sugar cookies, and brownies.
Try it on these:
Recipe tips
Butter should be softened (but not melty) so that it mixes smoothly.
I don’t usually sift my powdered sugar but if you notice that yours is lumpy sift or whisk before adding it to the butter.
Easily adjust the consistency of your buttercream by adding more powdered sugar to thicken or more milk to thin.
Want a subtle citrus flavor? Lemon zest or orange zest can be added in the first step of the recipe. Start with 2 teaspoons and adjust based on your taste preferences.
If you’d like to dye the frosting, add a couple drops of your desired food coloring near the end of mixing time. If you’re going for a really dark color, the dye might thin out the frosting a touch. Just add a couple tablespoons of powdered sugar to thicken it up again.
For the fluffiest frosting, as the final step, beat it on medium-high speed for several minutes. This makes the frosting light, fluffy and beautiful. Perfect for making gorgeous swirls on top of a cake!
Buttercream storage
This buttercream frosting can be stored in the refrigerator for up to 5 days. It sure be in an airtight container so that it doesn’t pickup any flavors/smells from your fridge. Bring the frosting to room temperature so that is soft enough to spread/pipe.
If you’d prefer to freeze your frosting you can do so for up to 2 months in an airtight container. I recommend mixing it briefly after thawing to get it fluffy again.
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Recipe
Vanilla Buttercream Frosting
Ingredients
- 1 cup unsalted butter, softened, but still cool to the touch
- 4 cups powdered sugar , plus more, if needed
- 1½ tablespoons half and half or whole milk, plus more, if needed
- 1 ¾ teaspoons pure vanilla extract
- ¼ teaspoon almond extract, optional, but highly recommended
- pinch of salt, if desired
Instructions
- Using a hand mixer, or stand mixer fitted with the paddle attachment, beat butter until smooth. Add powdered sugar one cup at a time, starting out the mixer low and increasing to medium-high, scraping the sides and bottom of the bowl as needed. Add half and half/milk, extract, and a pinch of salt. Beat on medium high speed for 1-2 minutes.Adjust the consistency by adding more powdered sugar to thicken or more cream to thin.
Video
Notes
- Butter should be softened (but not melty) so that it mixes smoothly.
- I don’t usually sift my powdered sugar but if you notice that yours is lumpy sift or whisk before adding it to the butter.
- Easily adjust the consistency of your buttercream by adding more powdered sugar to thicken or more milk to thin.
- Want a subtle citrus flavor? Lemon zest or orange zest can be added in the first step of the recipe. Start with 2 teaspoons and adjust based on your taste preferences.
- If you’d like to dye the frosting, add a couple drops of your desired food coloring near the end of mixing time. If you’re going for a really dark color, the dye might thin out the frosting a touch. Just add a couple tablespoons of powdered sugar to thicken it up again.
- For the fluffiest frosting, as the final step, beat it on medium-high speed for several minutes. This makes the frosting light, fluffy and beautiful. Perfect for making gorgeous swirls on top of a cake!
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Kelly
My go to frosting since I found it!!!
Allison
I’m so glad! Thanks for taking the time to comment. 🙂
Suzette Scott
Hi Allison, this is my go-to buttercream recipe! I have been looking for a buttercream recipe that was not overly sweet and tastes amazing like the supermarket Publix buttercream they use on cupcakes. I love it! I found this recipe a couple of years ago and typed it in a word document and keep it in my binder at work and forgot to write the website and I needed to make some frosting for a cake I made today for my daughter’s friends’ birthday tomorrow. I finally found your website gain after searching with target words…lol…. Thank you for this delicious recipe!
Allison
You’re very welcome! I’m glad you enjoyed it! 🙂
Kathrine
Hey! I haven’t made this yet but I was wondering if I could add food coloring to it? My daughter’s 3rd bday is tomorrow and she wants “galaxy” cupcakes ha!
Allison
Sure! Just add the food coloring at the end. Enjoy!
Valerie Howard
Oh my gosh!! I am in love with this recipe. I can’t make frosting. It’s always too runny or too thick, I’ve been in tears over it before. But I’m stubborn. I try anyway. This is the first recipe that actually came out perfectly first try!!!! It was amazing! Thank you so much!! (It’s for my Mom’s 81st birthday cake)
Allison
Happy birthday to your mom! I’m glad you enjoyed it. Thanks for taking the time to comment.
Jessica S
This is the best buttercream frosting recipe!!! It has been my go-to frosting for my kids birthday cakes, baby shower and wedding shower cakes/cupcakes. It is so universal and adaptable. Thank you so much for sharing it…so many buttercream recipes are too sweet and this one is just right. The tiny bit of almond extract just makes it amazing!!
Allison
Thanks, Jessica. 🙂
Kim
Can’t wait to make these recipe’s!
Nellie Tracy
This is a delicious recipe for buttercream. I have a birthday coming up for a kiddo of mine, will definitely be using this recipe!
Gina
Who needs store bought when you have this delicious frosting recipe! This was absolutely amazing and will now be my frosting of choice when baking!