Vanilla Buttercream Frosting

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If you're searching for the best homemade vanilla buttercream frosting, this classic recipe is it. With the perfect ratio of butter, powdered sugar, and vanilla, it's creamy and perfect for any cakes or baked goods.

Prep Time5

Rest5

Total Time10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 282kcal

Author: Lauren Allen

Cost: 5

Recipe Link

Equipment

Ingredients

1 cup unsalted butter , cool room temperature, about 65–68°F
3 1/3 cups powdered sugar , sifted
1/4 teaspoon fine sea salt
2 teaspoons pure vanilla extract
1 teaspoon vanilla bean paste , or 1 additional teaspoon vanilla extract
3 Tablespoons heavy cream , room temperature
Optional: 1/8 teaspoon almond extract for a subtle bakery-style flavor , not enough to taste almond-forward

US Customary - Metric

Instructions

Beat the butter first. Add butter to a stand mixer with the whisk attachment, or use a hand mixer. Beat on medium speed for 2–3 minutes, until smooth, creamy, and slightly lighter in color. Scrape the bowl well.
1 cup unsalted butter
Add the sugar gradually. Add the sifted powdered sugar 1 cup at a time, mixing on low after each addition. Scrape the bowl after the second addition.
3 1/3 cups powdered sugar
Add salt, vanilla extract, vanilla bean paste, and 2 tablespoons of the cream. Beat on medium-low for 1 minute. Add the remaining tablespoon cream if needed.
1/4 teaspoon fine sea salt, 2 teaspoons pure vanilla extract, 1 teaspoon vanilla bean paste, 3 Tablespoons heavy cream, Optional: 1/8 teaspoon almond extract for a subtle bakery-style flavor
Whip, rest, then smooth. Beat on medium speed for 1–2 minutes until fluffy and creamy. Let the frosting sit for 5 minutes, then beat on low for 1 minute. (The short rest helps the powdered sugar hydrate and softens its gritty taste).
Adjust the texture. For stiffer piping, beat in more powdered sugar 2 tablespoons at a time. For spreading on a sheet cake, beat in more cream 1 teaspoon at a time. Before using, stir vigorously by hand with a spatula for 1–2 minutes to remove any air bubbles.

Notes

Yield: About 3 cups. Nutritional facts show 1/12 of the frosting recipe, to indicate nutritional info for what would be on one cupcake.

Best for: 12–16 cupcakes with tall swirls, 20–24 cupcakes with modest frosting, or a thin fill/frost on an 8-inch 2-layer cake
For a generously frosted 8- or 9-inch layer cake: Make 1.5x recipe
For a 9x13 cake: 1 batch is enough for a moderate layer; or make 1.5x for thick frosting.

Storage Instructions: Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using.

Variations:

Less Sweet: Use 3 cups powdered sugar, and only 2 tablespoons cream. This tastes better, but it will be softer. Best for spreading, not detailed piping.

Stiffer Frosting:Use 3 3/4 cups powdered sugar, 450g, and only 2 tablespoons cream. This is better for roses, borders, and warm kitchens since butter based frosting will soften in the heat.

Whiter Buttercream: Use pale butter, clear vanilla if needed, and a tiny dot of purple gel food coloring to offset yellow tones.

Almond Buttercream: Use 2 teaspoons vanilla extract + 1/4 teaspoon almond extract, or for a stronger almond flavor, use 1 teaspoon almond + 1 teaspoon vanilla,

Nutrition