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Home » Dessert » Vanilla Buttercream Frosting

Vanilla Buttercream Frosting

Published: May 18, 2023 by Allison · 62 Comments

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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.

Vanilla sheet cake topped with vanilla buttercream frosting and rainbow sprinkles.
Jump to:
  • Why you’ll love this recipe
  • Ingredients needed
  • Recipe overview
  • What to use vanilla buttercream on
  • Recipe tips
  • Buttercream storage
  • You might also like
  • Recipe

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.

Vanilla buttercream frosting in a dark grey bowl.

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.

Ingredients for vanilla buttercream frosting (butter, vanilla, powdered sugar, milk).

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:

  • Vanilla Cake Recipe
  • Small Batch Chocolate Cupcakes
  • Homemade Brownies
  • Cutout Sugar Cookies
White cake topped with vanilla buttercream frosting on a white plate.

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!

Vanilla buttercream frosting on a cookie topped with rainbow sprinkles.

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.

You might also like

  • Carrot cake cupcake topped with swirled brown sugar frosting on a grey plate.
    Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting
  • Close up of Strawberry Cupcake topped with strawberry buttercream
    Strawberry Buttercream Frosting
  • Sugar cookies topped with frosting and sprinkles
    Sugar Cookie Frosting
  • Small batch vanilla cupcakes topped with white frosting and sprinkles.
    Small Batch Vanilla Cupcakes

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Recipe

Vanilla Buttercream Frosting

Learn how to make this easy, sweet, and creamy Vanilla Buttercream Frosting! A delicious topping for layer cakes, cupcakes, sugar cookies, and more.
4.86 from 27 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 10 minutes minutes
Servings: 12 +
Calories: 276kcal
Author: Allison – Celebrating Sweets

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

SERVING: Makes enough to frost 12 cupcakes (with piping bag), at least 24 cookies, or a 13×9 cake. Double this recipe for generously frosting a layer cake (including crumb coat and piping bag decorating). For a lightly frosted layer cake you can make the recipe as written.
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.
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!

Nutrition

Calories: 276kcal | Carbohydrates: 35g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 3mg | Potassium: 7mg | Sugar: 34g | Vitamin A: 480IU | Calcium: 7mg

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!
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Small Batch Vanilla Cupcakes »

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Comments

  1. Sandra | A Dash of Sanity

    December 10, 2018 at 10:49 am

    5 stars
    I love how festive it looks! Really fun!

    Reply
  2. Allyson Zea

    December 12, 2018 at 10:11 am

    5 stars
    This frosting is just perfect, I love it!

    Reply
  3. Rene

    March 24, 2019 at 7:57 pm

    1 star
    You don’t need to double the recipe for a single 2 layer cake! I have way too much frosting and it will sit in my fridge until it grows something and then to the trash. 2 pounds of kerrygold butter and 1 pound wasted. I’m so angry with this $6 food waste. I wont be back to this site.

    Reply
    • Celebrating Sweets

      March 26, 2019 at 9:02 pm

      Hi, Rene. Sorry to hear that. The frosting recipe (when doubled) allows for generous filling and frosting of an 8 or 9-inch layer cake. It also makes enough frosting to allow for a crumb coat, and decoration with piping on the upper and/or lower perimeter of the cake. I always err on the side of too much frosting rather than not enough, since the way that people decorate cakes varies. Sorry that it didn’t work out for you.

      Reply
  4. Mary

    March 26, 2019 at 10:56 pm

    FYI……I always freeze my extra buttercream frosting. I almost always make too much, so freeze it rather than throw away. Unthaw, stir and use to frost sugar cookies or a small batch of cupcakes. It’s great!!

    Reply
    • Celebrating Sweets

      March 28, 2019 at 9:17 am

      Great suggestion, Mary. Thank you!

      Reply
  5. Deb

    April 07, 2019 at 5:15 am

    5 stars
    very good and easy, clear directions, love it

    Reply
    • Celebrating Sweets

      April 07, 2019 at 6:06 pm

      Fantastic! Thanks for stopping by!

      Reply
  6. April

    April 25, 2019 at 9:54 am

    5 stars
    This is the best frosting recipe! And you’re right…homemade is SO MUCH BETTER than store bought.

    Reply
  7. Krystle

    April 25, 2019 at 10:13 am

    5 stars
    Thanks for the tip about beating on medium speed, turned out just perfect! Love that you can spread or pipe it too!

    Reply
    • Celebrating Sweets

      April 25, 2019 at 4:59 pm

      You’re welcome! Enjoy!

      Reply
  8. Stephanie

    May 17, 2019 at 9:49 am

    What frosting tip do you recommend for cupcakes?

    Reply
    • Celebrating Sweets

      May 17, 2019 at 6:43 pm

      Hi, Stephanie. I usually use a 1M open star tip. Enjoy the frosting! 🙂

      Reply
  9. Tisha

    May 21, 2019 at 8:55 am

    5 stars
    I love vanilla buttercream frosting, it is one of my favorites! It’s so perfect for any flavor cake or cookies! Homemade is always better than store bought any day!

    Reply
  10. Ashley

    June 11, 2019 at 7:14 pm

    5 stars
    So light and fluffy! This buttercream is perfect.

    Reply
    • Celebrating Sweets

      June 11, 2019 at 7:36 pm

      Thank you!

      Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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