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The Best Classic American Vanilla Buttercream Frosting

A mound of freshly made, fluffy vanilla buttercream frosting swirled high on a small white plate.
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You can make this creamy, smooth, and fluffy vanilla buttercream frosting easily. It is the best buttercream for cakes and holds its shape well for piping decorations.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons heavy cream or whole milk
  • Pinch of salt

Instructions

  1. Place the softened butter into the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl with a hand mixer. Beat the butter on medium speed until it is completely smooth and creamy, about 2 minutes. You want no lumps remaining.
  2. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until just combined after each addition. Scrape down the sides and bottom of the bowl as needed.
  3. Add the vanilla extract and a pinch of salt. Mix on low speed until incorporated.
  4. Add 3 tablespoons of heavy cream or milk. Increase the mixer speed to medium-high and beat for 3 to 5 minutes until the vanilla buttercream frosting is light, fluffy, and pale. This whipping time is key for a smooth texture.
  5. Check the consistency. If the frosting seems too stiff for spreading or piping, add the remaining tablespoon of cream, one teaspoon at a time, until you reach your desired consistency for your simple desserts topping.
  6. If the frosting is too soft, add a little more sifted powdered sugar, one quarter cup at a time, until it firms up. Beat again until smooth.
  7. Use this homemade vanilla cake frosting immediately for frosting cupcakes or decorating cakes.

Notes

  • For the smoothest vanilla buttercream frosting, make sure your butter is truly at room temperature—soft enough to press a finger into easily, but not melted or greasy.
  • If your frosting looks grainy after mixing, continue beating it on medium-high speed for another minute or two; incorporating more air often fixes this.
  • If you need a stiffer buttercream frosting piping consistency, use only cold heavy cream or substitute a tablespoon of cream with one tablespoon of shortening.
  • To make a larger batch of this no-cook buttercream recipe, increase all ingredients proportionally.

Nutrition

Find it online: https://kitchnkudos.com/vanilla-buttercream-frosting-recipe/