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A close-up of a white cake beautifully decorated with thick, fluffy swirls of homemade cream cheese frosting.

Classic Vanilla Buttercream Frosting

This classic vanilla buttercream frosting is incredibly smooth, creamy, and bursting with rich vanilla flavor. It's the perfect topping for cakes, cupcakes, cookies, and more.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 16 servings
Course: Dessert, Frosting
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Unsalted butter 2 sticks, softened to room temperature
  • 3-4 cups Powdered sugar sifted, depending on desired sweetness and consistency
  • 2-4 tbsp Heavy cream or milk or more, as needed for consistency
  • 1 tsp Pure vanilla extract good quality for best flavor
  • 1/4 tsp Salt to balance sweetness

Equipment

  • Stand mixer with paddle attachment
  • Large mixing bowl (if using hand mixer)
  • Sifter or fine-mesh sieve
  • Rubber Spatula

Method
 

Prepare the Butter
  1. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the softened butter on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
Add Dry Ingredients
  1. Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low speed until combined. Once all the sugar is added, the mixture will be thick and crumbly. Add the salt.
Incorporate Liquids and Flavor
  1. Pour in the vanilla extract and 2 tablespoons of heavy cream or milk. Increase the mixer speed to medium-high and beat for another 3-5 minutes, until the frosting is incredibly light, airy, and smooth. Scrape down the sides of the bowl frequently.
  2. If the frosting is too thick, add more heavy cream or milk, 1 tablespoon at a time, beating after each addition until the desired consistency is reached. For a thicker frosting, add more sifted powdered sugar.
Final Touches
  1. Once smooth and creamy, the buttercream is ready to use. Use immediately to frost your favorite cakes, cupcakes, or other desserts.

Notes

For best results, ensure your butter is truly at room temperature – soft enough to make an indent with your finger, but not melted. If the frosting curdles, it's likely too cold; try warming the bowl slightly with a warm towel while beating. If it's too warm, chill it slightly. This frosting 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 if refrigerated.