Vanilla Buttercream Frosting

Vanilla Buttercream Frosting

Smooth, creamy buttercream that pipes cleanly and tastes rich with real vanilla.

Total 15 min Makes 48 oz Calories 190/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This classic American buttercream comes together by creaming softened butter with powdered sugar, vanilla, and a splash of cream until light and fluffy. It holds its shape well for piping borders and swirls, making it a reliable choice for cakes and cupcakes alike.

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 6 cups powdered sugar, sifted
  • 3 tablespoons heavy cream, plus more as needed
  • 1 1/2 tablespoons vanilla extract
  • 1/4 teaspoon salt

Method

  1. In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

  2. Reduce mixer speed to low and add the powdered sugar one cup at a time, mixing well after each addition to avoid a sugar cloud.

  3. Add the vanilla extract, salt, and heavy cream to the bowl.

  4. Increase mixer speed to medium-high and beat until the frosting is light and fluffy, about 3 minutes, adding more cream a teaspoon at a time if needed to reach a spreadable consistency.

  5. Use immediately to frost cooled cakes or cupcakes, or cover tightly and refrigerate until ready to use.

Rate this recipe

★ 4.8 (1)

Vanilla Buttercream Frosting

This classic American buttercream comes together by creaming softened butter with powdered sugar, vanilla, and a splash of cream until light and fluffy. It holds its shape well for piping borders and swirls, making it a reliable choice for cakes and cupcakes alike.

15 min 48 oz 190 cal

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 6 cups powdered sugar, sifted
  • 3 tablespoons heavy cream, plus more as needed
  • 1 1/2 tablespoons vanilla extract
  • 1/4 teaspoon salt

Method

  1. 1

    In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

  2. 2

    Reduce mixer speed to low and add the powdered sugar one cup at a time, mixing well after each addition to avoid a sugar cloud.

  3. 3

    Add the vanilla extract, salt, and heavy cream to the bowl.

  4. 4

    Increase mixer speed to medium-high and beat until the frosting is light and fluffy, about 3 minutes, adding more cream a teaspoon at a time if needed to reach a spreadable consistency.

  5. 5

    Use immediately to frost cooled cakes or cupcakes, or cover tightly and refrigerate until ready to use.