Vanilla buttercream frosting is a sweet, creamy, and fluffy topping that pairs perfectly with cakes, cupcakes, cookies, and more. It’s made with just a few simple ingredients and is incredibly easy to whip up at home. This frosting has a rich vanilla flavor and a smooth, spreadable texture, making it perfect for both spreading and piping.
Homemade vanilla buttercream is much better than store-bought because you can control the sweetness and texture. You can also easily adjust the consistency depending on whether you need it thick for decorating or slightly softer for spreading. Whether you’re making a birthday cake, wedding cupcakes, or just want something sweet, this vanilla buttercream frosting will make your desserts extra special.
Ingredients and Substitutions
- 1 cup (226g) unsalted butter, softened – Makes the frosting rich and creamy.
- 3–4 cups (360–480g) powdered sugar – Sweetens and thickens the frosting.
- 2 teaspoons vanilla extract – Adds classic vanilla flavor.
- 2–4 tablespoons heavy cream or milk – Adjusts the frosting’s texture.
- Pinch of salt – Balances the sweetness.
Step-by-Step Instructions
Make the Frosting
- In a large bowl, beat the softened butter on medium speed until creamy and smooth, about 2–3 minutes.
- Gradually add 3 cups of powdered sugar, beating on low speed until incorporated.
- Add the vanilla extract and 2 tablespoons of heavy cream (or milk) and beat on medium speed until light and fluffy.
- If the frosting is too thick, add more cream 1 tablespoon at a time.
- If you want the frosting sweeter or thicker, add the remaining 1 cup of powdered sugar.
- Taste and mix in a pinch of salt if needed to balance the sweetness.
Variations and Customizations
- Whipped Buttercream: Beat for an extra 2–3 minutes for an even fluffier texture.
- Color It: Add a few drops of food coloring to match party themes.
- Add Flavor: Swap out some vanilla for almond, lemon, or peppermint extract.
- Less Sweet: Use a bit more butter and a little less powdered sugar for a less sweet version.
FAQs
Can I make buttercream frosting ahead of time?
Yes! Store it in the fridge for up to 1 week. Let it come to room temperature and re-whip before using.
How can I fix frosting that’s too runny?
Add more powdered sugar, a little at a time, until it thickens.
Can I freeze buttercream frosting?
Absolutely. Freeze it in an airtight container for up to 3 months. Thaw and re-whip before using.