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A perfectly piped swirl of creamy vanilla buttercream frosting sits atop a cupcake, ready to be enjoyed.

Classic Creamy Vanilla Buttercream Frosting

This versatile and irresistibly smooth vanilla buttercream frosting is perfect for decorating cakes, cupcakes, or any sweet treat. Achieve bakery-quality results with simple ingredients and clear steps.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the Frosting
  • 1 cup unsalted butter 2 sticks, softened to room temperature
  • 4 cups powdered sugar confectioners' sugar, sifted
  • 1 tbsp pure vanilla extract or vanilla bean paste for richer flavor and visible specks
  • 2-4 tbsp heavy cream or whole milk, as needed
  • 1/4 tsp salt

Equipment

  • Stand mixer or electric hand mixer
  • Large Mixing Bowl
  • Rubber Spatula
  • Measuring cups and spoons
  • Fine-mesh sieve (optional, for sifting sugar)

Method
 

Prepare the Butter
  1. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the softened unsalted butter on medium speed for 2-3 minutes. Scrape down the sides of the bowl periodically. The butter should become very light in color and fluffy in texture.
Add Dry Ingredients
  1. Reduce the mixer speed to low. Gradually add the sifted powdered sugar, about 1 cup at a time, mixing well after each addition. Continue until all the sugar is incorporated. Start slowly to prevent a cloud of sugar from forming.
Flavor and Adjust Consistency
  1. Add the vanilla extract and salt to the mixture. Increase the speed to medium-high and beat for another 2 minutes until the frosting is light and fluffy.
  2. With the mixer on low speed, slowly add the heavy cream, 1 tablespoon at a time, until the desired consistency is reached. For a thicker frosting suitable for piping intricate designs, use less cream. For a thinner, spreadable frosting, use more. Beat on medium-high for a final 1-2 minutes until smooth and airy.
Serve
  1. Use immediately to frost your favorite cakes, cupcakes, cookies, or other desserts. Enjoy!

Notes

For best results, ensure your butter is truly at room temperature (soft enough to indent with a finger, but not melted). If the frosting becomes too stiff, add a tiny splash more cream. If it's too thin, add a tablespoon or two more sifted powdered sugar. This buttercream can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 2 weeks. Bring to room temperature and re-whip before using.