Learn how to make this easy, sweet, and creamy Vanilla Buttercream Frosting! A delicious topping for cakes, cupcakes, sugar cookies, and more. Once you try this recipe, you’ll never go back to store bought frosting again.
This simple recipe is made with a handful of ingredients you probably have in your kitchen right now. This is a go-to frosting to have in your repertoire.
Why you’ll love this recipe
Ease: Only a few simple steps – this recipe is practically foolproof!
Flavor: This frosting tastes so much better than the overly sweet store bought stuff. It’s flavored with vanilla and just touch of almond extract to elevate the flavor even more.
Versatility: Spread it! Pipe it! Use it on cake, cookies, cupcakes, brownies, and more!
Easily adaptable: Want it thicker, thinner, or with an added flavor? No problem! More on this below.
Ingredients needed
Butter: Regular unsalted butter is best for this frosting. Don’t bother splurging on a higher fat European-style butter for this, I find that typical “American” butter is best for this buttercream.
Powdered sugar: This sweetens and thickens the frosting. If your powdered sugar is lumpy you can sift it first.
Milk: To thin out the frosting and make it creamy. I recommend whole milk or half and half.
Vanilla extract: Vanilla is the primary flavor in this frosting. Be sure to use pure vanilla extract, not imitation vanilla flavoring.
Almond extract: This ingredient is optional but highly recommended. I love the touch of almond along with the vanilla for a bakery-style flavor.
Recipe overview
*Full recipe below in recipe card*
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat softened butter until smooth.
- Beat in the powdered sugar, one cup at a time.
- Add half and half/milk and extracts.
- Beat the frosting for several minutes until light and fluffy!
What to use vanilla buttercream on
Homemade vanilla buttercream is the perfect topping for cake, cupcakes, sugar cookies, and brownies.
Try it on these:
Recipe tips
Butter should be softened (but not melty) so that it mixes smoothly.
I don’t usually sift my powdered sugar but if you notice that yours is lumpy sift or whisk before adding it to the butter.
Easily adjust the consistency of your buttercream by adding more powdered sugar to thicken or more milk to thin.
Want a subtle citrus flavor? Lemon zest or orange zest can be added in the first step of the recipe. Start with 2 teaspoons and adjust based on your taste preferences.
If you’d like to dye the frosting, add a couple drops of your desired food coloring near the end of mixing time. If you’re going for a really dark color, the dye might thin out the frosting a touch. Just add a couple tablespoons of powdered sugar to thicken it up again.
For the fluffiest frosting, as the final step, beat it on medium-high speed for several minutes. This makes the frosting light, fluffy and beautiful. Perfect for making gorgeous swirls on top of a cake!
Buttercream storage
This buttercream frosting can be stored in the refrigerator for up to 5 days. It sure be in an airtight container so that it doesn’t pickup any flavors/smells from your fridge. Bring the frosting to room temperature so that is soft enough to spread/pipe.
If you’d prefer to freeze your frosting you can do so for up to 2 months in an airtight container. I recommend mixing it briefly after thawing to get it fluffy again.
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Recipe
Vanilla Buttercream Frosting
Ingredients
- 1 cup unsalted butter softened, but still cool to the touch
- 4 cups powdered sugar plus more, if needed
- 1½ tablespoons half and half or whole milk plus more, if needed
- 1 ¾ teaspoons pure vanilla extract
- ¼ teaspoon almond extract optional, but highly recommended
- pinch of salt if desired
Instructions
- Using a hand mixer, or stand mixer fitted with the paddle attachment, beat butter until smooth. Add powdered sugar one cup at a time, starting out the mixer low and increasing to medium-high, scraping the sides and bottom of the bowl as needed. Add half and half/milk, extract, and a pinch of salt. Beat on medium high speed for 1-2 minutes.Adjust the consistency by adding more powdered sugar to thicken or more cream to thin.
Notes
- Butter should be softened (but not melty) so that it mixes smoothly.
- I don’t usually sift my powdered sugar but if you notice that yours is lumpy sift or whisk before adding it to the butter.
- Easily adjust the consistency of your buttercream by adding more powdered sugar to thicken or more milk to thin.
- Want a subtle citrus flavor? Lemon zest or orange zest can be added in the first step of the recipe. Start with 2 teaspoons and adjust based on your taste preferences.
- If you’d like to dye the frosting, add a couple drops of your desired food coloring near the end of mixing time. If you’re going for a really dark color, the dye might thin out the frosting a touch. Just add a couple tablespoons of powdered sugar to thicken it up again.
- For the fluffiest frosting, as the final step, beat it on medium-high speed for several minutes. This makes the frosting light, fluffy and beautiful. Perfect for making gorgeous swirls on top of a cake!
Nutrition
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