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!
Renee Goerger
This is my go-to buttercream frosting recipe. It’s wonderful!!
Celebrating Sweets
Thank you!
Ashley
Can you make this up ahead of time? If so how should it be stored? I’m planning to make a bunch for a cupcake decorating party.
Celebrating Sweets
You can store it in the fridge, tightly covered, for up to 2 days. Before using it, bring it to cool room temp and give it a quick beat to get it fluffy again. Enjoy!
Stacey
This is the best frosting! It is our new go-to! Thank you so much for sharing!
Celebrating Sweets
I’m so happy to hear that! Thanks for stopping by. Enjoy! -Allison 🙂
Tiffany
Mine is runny and I added more powdered sugar but there is no fluff 🙁 please help
Celebrating Sweets
Your butter is probably too warm/soft. Stick the bowl in the fridge for 20 minutes or so, then try beating it again.
Lily
Amazing! Was loved by all at my parties!
Celebrating Sweets
Fantastic! I’m so happy to hear that. Thanks for stopping by. 🙂
Pat
Hello,
Can you advise if this frosting will firm up, once cookies are decorated?
Celebrating Sweets
If you need it to firm up it will need to be refrigerated. Temperature affects the butter (it will be softer at room temp and firmer when chilled). If you’re asking if it hardens, like royal icing, no it does not. Enjoy!
priscilla mendoza
My buttercream is not fluff. It’s not runny either. It kind of breaks it’s not super lumpy but it’s to like icey .. I don’t know if it makes any sense. But how can I fix this? I added half & half instead of the heavy cream because that’s what I had & it said I could substitute with that. I also added fresh strawberries? That’s probably why it looks the way it does.. can I fix it?
Celebrating Sweets
It’s because of the extra moisture from the strawberries. You can try adding more powdered sugar. For future reference, I have a strawberry buttercream recipe: Strawberry Buttercream
Terry C.
HI, I made th is tonight. Delicious! It frosted 24 cupcakes, but i didnt pipe the frosting. I used a cookie scoop and dolloped one scoop per cupcake and then spread it with a small off set spatula.. gorgeous and a perfect frosting to cake ratio in my opinion.
My question is, can I keep these on the counter for a couple of days before serving them at a luncheon. Or should they be stored in the fridge then taken out the morning of the luncheon and brought to room temp. I am just not a fan of cold cupcakes. You won’t get the amazing texture of this fabulous buttercream.
ANXIOUS to hear your reply.
Celebrating Sweets
Hi, Terry. Sorry I didn’t get back to you sooner. I would recommend storing them in the fridge and bringing to room temp prior to serving. Enjoy! Happy holidays!
Terry C
No worries. When I didn’t hear back I decided it was the best plan of action to put them in the fridge.
Thanks for the reply and Merry Christmas to you! ?
Cheryl
I was going to make this today because we absolutely love it but the butter I have it salted. Will this still come out the same way?
Celebrating Sweets
That should be ok, just leave out the pinch of salt. Enjoy!
Nadine
We just made buttercream from your recipe. I’ve been at this for a year trying to find the perfect combination and this nailed it. I can see why got so many 5 stars. It’s fluffy perfectly creamy and sweet. Thank you. Nadine
Christy
Can you make this a chocolate buttercream?? If so how much cocoa powder should you use?? Should I use unsweetened???
Thank you
Allison
Yes! You can add about 1/2 cup unsweetened cocoa powder (more or less to taste). You’ll need to add a bit more half and half or cream as well. Enjoy!