I’ll be honest with you—I used to mess up frosting all the time. Either it was too sweet, too stiff, or just didn’t spread right on my cakes.
Then one day, I decided to try my own little twist on classic vanilla buttercream, and it finally worked. Smooth, creamy, sweet (but not too sweet), and with that perfect vanilla flavor.
That’s why I’m sharing this with you—because if I can make it perfect, you can too.
Ingredients You Need
This recipe keeps things simple. You don’t need anything fancy, and most of these are probably already in your kitchen.
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar (confectioners’ sugar)
- 2 teaspoons pure vanilla extract
- 2–3 tablespoons heavy cream or milk
- A pinch of salt
That’s it. Just five simple ingredients, and you’re ready to whip up magic.
Step-by-Step Instructions
Step 1: Beat the Butter
Start with softened butter. Put it in a mixing bowl and beat it with a hand mixer or stand mixer until it’s smooth and creamy. This usually takes about 2–3 minutes. Don’t skip this part—creamy butter is the secret to smooth frosting.
Step 2: Add the Sugar Slowly
Add powdered sugar one cup at a time. Mix on low speed so it doesn’t puff everywhere. Once the sugar mixes in, turn the speed up for about 30 seconds. Keep repeating until all sugar is in.
Step 3: Add Vanilla and Cream
Now, pour in the vanilla extract and 2 tablespoons of heavy cream (or milk). Beat again. If the frosting feels too thick, add one more tablespoon of cream.
Step 4: Adjust the Texture
Taste it. If it’s too sweet, add a small pinch of salt. If it’s too thick, more cream. Too thin? Add a little more powdered sugar. That’s the beauty of buttercream—you can adjust it exactly how you like.
Tips for the Perfect Frosting
- Use room temperature butter. Cold butter will never blend right.
- Sift your powdered sugar. No lumps, just silky smooth frosting.
- Don’t rush. Let the mixer do the work for a few minutes to get that fluffy, cloud-like texture.
- Make it ahead. You can store it in the fridge for a week or even freeze it. Just let it soften before using.
How to Use Vanilla Buttercream
This frosting is so versatile—you can use it almost anywhere.
- Spread it on cakes, cupcakes, or cookies.
- Pipe it into swirls on top of cupcakes.
- Use it as a filling between cake layers.
- Even spread it on graham crackers for a quick sweet snack (yes, I’ve done this).
Variations You Can Try
Once you master this basic vanilla buttercream, you can have fun with it.
- Chocolate Buttercream: Add ½ cup cocoa powder.
- Strawberry Buttercream: Mix in freeze-dried strawberry powder.
- Almond Buttercream: Swap vanilla extract with almond extract.
- Colored Frosting: Add a drop or two of food coloring for birthdays or holidays.
FAQs About Vanilla Buttercream Frosting
Q: Can I make this frosting ahead of time?
Yes! Store it in an airtight container in the fridge for up to 1 week, or freeze it for 2 months. Just bring it back to room temp and whip it again before using.
Q: Can I use salted butter instead of unsalted?
You can, but skip the extra pinch of salt if you do. Unsalted gives you better control over the flavor.
Q: How much frosting does this make?
This recipe makes enough to frost 24 cupcakes or a 2-layer cake.
Q: Why is my frosting too runny?
You may have added too much cream. Just add more powdered sugar to thicken it.
Q: Why does my frosting taste too sweet?
Add a pinch of salt or squeeze a few drops of lemon juice—it balances the sweetness.