This is my favorite vanilla buttercream frosting that’s rich, creamy, and flavored with real vanilla beans. It’s simple to make and perfect for piping onto cakes and cupcakes!
Why you’ll love it: This bakery-worthy vanilla buttercream recipe is ready in minutes with only 4 ingredients.
How long it takes: 10 minutes or less.
Equipment you’ll need: an electric mixer and a sturdy bowl.
Servings: 1 1/2 cups, enough to frost approximately 12 cupcakes.
The Best Vanilla Buttercream Frosting
Homemade buttercream might sound like a pipe dream, but I promise, by the end of this post, the only thing you’ll be piping is this perfect vanilla frosting! For the longest time I was on a mission for the best vanilla buttercream recipe, and I finally hit the jackpot with this one.
This buttercream is deliciously creamy with a delicate, sweet vanilla flavor thanks to real vanilla beans throughout. It pipes beautifully, making it the best all-around frosting recipe whether you’re decorating cakes, cupcakes, cookies, or just about any dessert.
Why You’ll Love This Recipe
If you’ve long dreamed of making your own buttercream, you’re going to be thrilled with this recipe! Here’s what makes this the best vanilla frosting:
- A baker’s staple. Every home baker needs a classic buttercream frosting recipe to use when decorating desserts. Homemade buttercream doesn’t get better than this (if I do say so myself).
- Quick to make. This frosting is ready in minutes with simple ingredients.
- Perfect for piping. Buttercream is the best frosting for piping and decorating cakes, cupcakes, even sugar cookies, as it’s thicker and more stable than other types of frosting.
- Easy to customize. Easily adapt this frosting’s consistency whether you’re piping it onto cupcakes or spreading it over cakes. You can also use this classic buttercream recipe as a base for even more frosting flavors. Don’t forget to check out my variation ideas below!
What’s the Difference Between Frosting and Buttercream?
The main difference between buttercream frosting and regular frosting or icing is in the name: “buttercream.” Unlike other frosting recipes that begin with shortening or cream cheese, buttercream starts with butter. It’s then whipped with the other ingredients to make a thick, fluffy frosting.
Ingredients You’ll Need
Below is a short overview of the ingredients you’ll need to make the absolute best buttercream frosting. Remember to refer to the printable recipe below the post with the full measurements and recipe details.
- Butter: You can’t make buttercream without butter! Unsalted butter is best, but salted butter is also fine if that’s what you have on hand. Remember to take it out of the fridge before you start so that it softens to room temperature. It should still be firm and not melted.
- Vanilla: I flavor this vanilla frosting with the seeds from two vanilla pods. So good! If you can’t get your hands on vanilla beans, however, that’s OK. Substitute one teaspoon of vanilla bean paste instead. You can also just use a teaspoon of vanilla extract, but keep in mind, the vanilla flavor will be lighter.
- Milk or Cream: Adding a bit of liquid improves the consistency of the frosting and makes it creamy. You can use milk, heavy cream, or half-and-half, the choice is up to you.
- Powdered Sugar: You might also know it as confectioner’s sugar. It adds sweetness and thickens the frosting to a pipeable consistency.
How to Make Vanilla Buttercream Frosting
It couldn’t be easier to make silky smooth and stable vanilla buttercream from scratch! This frosting comes together in minutes:
- Beat the butter. First, in a large bowl, you’ll cream together the butter, vanilla beans, and milk (or cream).
- Add powdered sugar. Next, beat in the powdered sugar one cup at a time, until you reach a thick, pipeable consistency.
Tips for Perfect Buttercream Frosting
What’s the secret to buttercream frosting? It’s in the consistency! Here are some final tips for getting your buttercream frosting whipped to your liking:
- Measure the sugar correctly. To make sure you get the right measurement, I recommend spooning your powdered sugar out of the bag and into your measuring cup before levelling it off with the back of a knife.
- To make this frosting thicker, add more confectioner’s sugar, 1/4 cup at a time. To make frosting thinner or softer, add more milk, one teaspoon at a time.
- If you’re planning on using a piping bag with a tip to frost your desserts, aim for a slightly thicker frosting so that it holds its shape. If you’re spreading your vanilla buttercream over a cake, the consistency should be a little softer so that it’s easier to spread.
To ensure that enough air is whipped into the frosting, you should aim to whip your buttercream on high for a good 4-5 minutes.
If you plan on using the frosting right away, it can stay at room temperature (unless you’re in a very warm climate). However, in the longer term, you’ll need to refrigerate it. See further on for detailed storage instructions.
This could be because your butter was too soft or melted. Try refrigerating the frosting for a bit, and then whip it again. If it’s still runny, it could be because you added too much milk or cream. In this case add more powdered sugar, a little at a time (see my tips above).
Yes, and it can cause the butter to separate, or you’ll wind up with air bubbles in your frosting. Make sure that you stop mixing once your frosting begins to form stiff peaks.
This vanilla buttercream frosting walks so that recipes like my Irish cream latte buttercream can run. It’s the perfect base for all sorts of delicious variations. Try these ideas:
- Chocolate: Make chocolate buttercream frosting with the addition of unsweetened cocoa powder.
- Oreo: Beat in crushed Oreos to make Oreo frosting (perfect for frosting Oreo cookie bars).
- Peanut Butter: Mix in a spoonful or two of shelf-stable, creamy peanut butter for easy peanut butter frosting.
- Extracts: In addition to or in place of the vanilla in this recipe, try more flavoring extracts like peppermint, lemon, orange, etc.
- Coloring: It’s easy enough to color buttercream to suit any holiday (like I do for these Christmas tree brownie bites). For best results, I recommend using gel food dyes, as the colors are bolder and they don’t water down the buttercream.
Ways to Use Vanilla Buttercream
This easy vanilla buttercream is ultra-creamy while holding its shape, making it perfect for piping and decorating. It’s my go-to dessert topping for everything from homemade vanilla cupcakes to this rich and decadent chocolate cake. It’s also great for piping over sugar cookies during the holidays, or you can use it to frost these vanilla sugar cookie bars and cake mix blondies. And aside from devouring this buttercream by the spoonful, I’ll often serve it as a dip with fruit and graham crackers!
Make-Ahead and Storage Tips
One of the things I love about buttercream is how well it keeps in the days after it’s made. Here’s how to properly store or freeze buttercream frosting:
- Fridge. Keep buttercream tightly covered in the fridge for up to 1 week. Take it out of the fridge before you use it and give it a quick re-whip as needed (see below).
- Freezer. Store your vanilla buttercream airtight and freeze it for up to 3 months. Thaw the frosting overnight in the refrigerator whenever you’re ready to use it.
Frosting that’s been refrigerated or frozen may be stiff coming out from the cold. Let the frosting rest on the counter for an hour or two before using, so that it comes to room temperature. If you notice that your frosting has deflated a bit, whip it briefly with your mixer to get it back to a fluffy consistency.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
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This easy vanilla buttercream frosting is rich, creamy, and made with real vanilla beans. It’s super simple to make, perfect for piping onto cakes and cupcakes!
Using an electric mixer, cream together the butter, vanilla, and milk.
One cup at a time, add powdered sugar until you achieve desired consistency. You’ll want it a little stiffer/thicker for piping.
- Yield: 1 1/2 cups, enough for a 9×13 cake or 12 cupcakes. Double recipe for a layer cake.
- Butter should be fairly firm, not completely mushy.
Serving: 2tablespoons, Calories: 164kcal, Carbohydrates: 30g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 2mg, Potassium: 6mg, Sugar: 30g, Vitamin A: 162IU, Calcium: 5mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.