When it comes to frosting recipes, this rich and creamy vanilla buttercream frosting is one of our favorites. Easy to make, super sweet, and oh-so-delicious. Our homemade frosting is perfect for everything from layered chocolate cakes to vanilla cupcakes.
Don’t make your next birthday cake without it!
Our vanilla frosting recipe is a classic. Its perfectly fluffy consistency will make it your go-to frosting for many of your cakes and cupcakes. It also works well in a piping bag for cake decorating!
Made with confectioner’s sugar and butter, our best buttercream frosting makes it easier than ever to add a homemade touch to your cakes (even if they’re made with store-bought cake mix).
What Does Buttercream Frosting Taste Like?
American buttercream frosting is creamy, buttery, and very sweet. This vanilla buttercream frosting has a distinct vanilla flavor that is neither too overpowering nor too mild.
It works well with anything and can be modified with food coloring and/or sprinkles for a pop of color without changing the sweet, natural vanilla flavor. It tastes great with our Funfetti cake recipe!
And if you’re looking for cream cheese frosting or chocolate buttercream frosting, we’ve got you covered.
Ingredients to Make Vanilla Buttercream Frosting
Start by gathering the ingredients needed to make our vanilla buttercream frosting recipe. In culinary terms, this is called the Mise en Place, which translates into “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.
What Brand of Vanilla Extract Should I use?
We recommend purchasing a good-quality vanilla extract to bring out the rich flavor. If you want a really good-quality vanilla, try Nielsen-Massey Madagascar Bourbon Pure Vanilla or any of their extracts.
The best store brand to buy is McCormick Pure Vanilla or Watkins brand. Just make sure it’s pure vanilla and doesn’t contain any synthetic flavors.
How to Make Vanilla Buttercream Frosting
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment.
- Whip on high speed until smooth and fluffy (1-2 minutes).
- Add the powdered sugar to the whipped butter, one cup at a time.
- Mix on low speed until the powdered sugar is incorporated, then whip at high speed for one minute.
- Add the vanilla and milk to the frosting.
- Whip to combine.
*If the buttercream is still too thick, add another tablespoon of milk.
Made with four simple ingredients, our vanilla buttercream frosting takes minutes to make and is so much better than those artificially flavored grocery store brands. It will make a box cake taste like homemade.
Store the frosting refrigerated in an airtight container for up to one week or in a freezer-safe container for up to two months. If you freeze it, thaw it overnight in the fridge.
Recipe FAQ’s
It certainly does. Since it’s made with butter, leaving it out on the counter can cause it to get rancid. Always refrigerate any leftover frosting or frosted cakes when not serving.,
Store-bought frostings are not made with butter; they’re made with shortening or a combination of sugar, high fructose corn syrup, palm oil or canola oil, corn starch, and many other ingredients you can’t pronounce.
Vanilla buttercream frosting is made with powdered sugar, butter, pure vanilla extract, and whole milk.
Whipping the butter longer adds more air, which makes the frosting light and fluffy.
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Vanilla Buttercream Frosting
Ingredients
- 1 ½ cups unsalted butter -room temp
- 5 cups confectioner’s sugar
- 1 tablespoon vanilla extract
- 2 – 3 tablespoons whole milk
Instructions
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Whip on high speed until smooth and fluffy (1-2 minutes).
- Add the powdered sugar to the whipped butter, one cup at a time. Mix on low speed until the powdered sugar is incorporated, then whip at high speed for one minute.
- Add the vanilla and milk to the frosting. Whip to combine.
- *If the buttercream is still too thick, add another tablespoon of milk.
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