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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 0

Total Time 10

Servings +

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 13x9 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