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.
- 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).
Frequently Asked Questions & Expert Tips
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!
The buttercream will keep in the refrigerator for up to 2 weeks or in the freezer for up to 3 months when kept in an airtight container. To use after storage, bring the buttercream to room temperature and re-beat in the mixer to smooth it out.
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
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 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
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
Amanda Davis
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Joanne Beaton says
This recipe did not work for me at all. Consistency was way too thick. Tried to spread on my cake but kept pushing the entire cake off tier. Tried adding milk (I used whipping cream at first but ran out) ending up tossing everything in the garbage and using a different recipe. Any idea what the issue could have been? I only have a hand mixer, could that have been it I wonder. I like the simplicity of the recipe so would like to figure it out. Appreciate your feedback.
Amanda Davis says
Sorry to hear you had trouble. Sounds like you may have used too much powdered sugar. When measuring powdered sugar it’s best to use the scoop and sweep method just like you would with flour.
Steve says
Very easy to understand for even the most Novice of bakers (me). Thank you.
Orange peel says
How to make powder sugar sugar free. I lost my recipe for sugar free powder sugar.
Pat says
It wouldn’t Pin for me.