Buttercream Frosting

This classic buttercream frosting recipe is smooth, fluffy, and quick to make with just 4 ingredients. Butter, vanilla extract, powdered sugar, and heavy cream are whipped into a light and airy frosting that complements everything it touches.

Why this recipe works

Whichever vehicle you choose to use this recipe on and whether you decide to fuel it by decorating, piping, or filling, this sweet buttercream frosting is a classic you can’t go wrong with.

Optionally add gel food coloring to transform your vanilla buttercream into a colorful frosting for every different occasion or to match any party theme. If you’re looking for a chocolate buttercream recipe, check out our chocolate fudge frosting.

Related Recipe – Cream Cheese Frosting

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CREAM – In place of the heavy cream, you can use whole, regular milk, or almond milk though you likely won’t need the full amount originally called for. Heavy cream creates a fluffy smooth frosting, milk will do the trick as well but is thinner in consistency. It will not whip up as well and might be runnier. If you plan on substituting the heavy cream with milk, use your best judgment when adding it to the mixture (you don’t want to add too much otherwise the frosting won’t be very stable).

BUTTER – You can use salted butter or add a pinch of salt instead of unsalted for a slightly different flavor. Be sure you’re using softened butter. Softened butter means it should be at room temperature. To bring it to room temperature or a softened state, slice it into cubes and allow it to rest on the counter for 30-45 minutes. Do NOT microwave your butter to soften it.

How to Make Buttercream Frosting

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Beat softened butter in the bowl of a standing mixer using the whisk attachment until light and fluffy.
2. Add in powdered sugar. Mix slowly, gradually increasing the speed so that the powdered sugar stays in the mixing bowl.
3. Beat in vanilla extract.
4. Add 2 tablespoons of the heavy cream and whisk on high speed. Scrape down the sides of the bowl and add 1-2 tablespoons more of heavy cream, beating until desired consistency is achieved (about 5 minutes).

Frequently Asked Questions & Expert Tips

Serving Suggestions

Buttercream frosting has so many different uses. You can frost brownies, cakes, cookies, cupcakes, and other pastries with it, pipe it inside cupcakes or donuts for a sweet surprise, use it as the base for cake balls, and you can also thin it out with extra heavy whipping cream or milk to make a drizzle/glaze to put on any type of sweet treat you can imagine (perfect for using leftovers).

What to Use Vanilla Buttercream Frosting For

• Cake Balls
• Fudge Brownies
• Classic White Cake
• American Flag Cupcakes
• Confetti Cake Mix Cookies
• Double Chocolate Cupcakes
• Baked Cake Donuts (fill the center)

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Buttercream Frosting

Whichever vehicle you choose to use this recipe on and whether you decide to fuel it by decorating, piping, or filling, this sweet buttercream frosting is a classic you can't go wrong with.

5 from 23 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Condiments, Dessert

Cuisine: American

Servings: 24 servings (3 cups)

10 minutes mins

Calories: 155

Author: Amanda Davis

Ingredients

• ▢ 1 cup unsalted butter softened
• ▢ 1 teaspoon vanilla extract
• ▢ 4 cups powdered sugar
• ▢ 4 Tablespoons heavy whipping cream

Things You’ll Need

• ▢
  Stand mixer or hand mixer
• ▢
  Rubber spatula

Before You Begin

• Be sure you’re using softened butter. Softened butter means it should be at room temperature. To bring it to room temperature or a softened state, you can slice it into cubes and allow it to rest on the counter for 30-45 minutes. Do NOT microwave your butter to soften it.
• In place of the heavy cream, you can use whole, regular milk, or almond milk though you likely won’t need the full 4 Tablespoons as originally called for. Heavy cream creates a fluffy smooth frosting, milk will do the trick as well but is thinner in consistency. It will not whip up as well and might be runnier. If you plan on substituting the heavy cream with milk, use your best judgment when adding it to the mixture (you don’t want to add too much otherwise the frosting won’t be very stable).
• Keep in the refrigerator up to 2 weeks or in the freezer for up to 3 months in an airtight container. To use after storage, bring buttercream to room temperature and re-beat in the mixer.
• The whisk attachment is great for achieving a creamy smooth and fluffy buttercream. If there is too much air in the buttercream, you can beat it with the paddle attachment to smooth it out and condense it.
• You can use salted butter or add a pinch of salt for a slightly different flavor.
• This recipe will frost a 13×9 cake, a regular 9-inch cake, or around 24 cupcakes with a flat-spread of frosting. If you’re looking to pipe the frosting onto cupcakes, I would recommend doubling this recipe as you’ll use a lot more compared to a flat spread. For a 2 tiered 9-inch cake, you will want to make a double batch. You may have a bit more than you will need, but it never hurts to have a little extra just in case. You can always freeze it for later!

Instructions

• Beat softened butter in the bowl of a standing mixer using the whisk attachment until light and fluffy.
• Add in powdered sugar. Mix slowly, gradually increasing the speed so that the powdered sugar stays in the mixing bowl.
• Beat in vanilla extract.
• Add 2 tablespoons of the heavy cream and whisk on high speed. Scrape down the sides of the bowl and add 1-2 tablespoons more of heavy cream, beating until desired consistency is achieved (about 5 minutes).

Nutrition

Serving: 1serving (2 Tbsp) | Calories: 155cal | Carbohydrates: 20g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 2mg | Potassium: 5mg | Sugar: 20g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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