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Classic American Vanilla Buttercream Frosting

A large, fluffy mound of freshly made vanilla buttercream frosting sitting on a white plate.
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This recipe gives you a reliable, creamy, and fluffy vanilla buttercream frosting perfect for piping onto layer cakes and cupcakes. It uses simple ingredients and whips up quickly.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 4 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons heavy cream or milk
  • Pinch of salt

Instructions

  1. Place the softened butter into a large mixing bowl. Beat the butter with an electric mixer on medium speed until it is completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  2. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until just combined after each addition.
  3. Add the vanilla extract and the pinch of salt. Mix on low speed until incorporated.
  4. Add 3 tablespoons of heavy cream or milk. Increase the mixer speed to medium-high and beat for 3 to 5 minutes. This whipping time is key to making the frosting light and fluffy.
  5. Check the consistency. If the frosting seems too stiff for spreading or piping, add the remaining 1 tablespoon of cream, one teaspoon at a time, until you reach your desired texture.
  6. If you need the frosting to hold stiff peaks for piping, continue whipping for an extra minute or two.
  7. Use immediately to frost your cakes or cupcakes.

Notes

  • For the smoothest frosting, make sure your butter is truly softened, not melted.
  • Sifting the powdered sugar prevents lumps in your final product.
  • If you are using this for decorating, chilling the frosted item briefly can help the frosting set up for cleaner piping lines.
  • If the frosting becomes too soft while working, chill the bowl for 10 minutes before whipping it again.

Nutrition

Find it online: https://kingscook.com/vanilla-buttercream-frosting-recipe/