This Best Vanilla Buttercream Frosting is the silky, dreamy topping your desserts have been waiting for. With its luxuriously smooth texture and rich, creamy flavor, it’s perfect for cakes, cupcakes, or even cookies. In just 20 minutes, you can whip up a frosting that’s both versatile and irresistibly delicious.
Every bite is a burst of sweet vanilla goodness, balanced by the buttery richness that melts on your tongue. Whether you’re a baking pro or a beginner, this recipe is foolproof and delivers professional-quality results every time. It’s the kind of frosting that turns simple treats into showstoppers, leaving everyone asking for seconds.
Ingredients for the Best Vanilla Buttercream Frosting
- 1½ cups (12 oz/340 g) butter, softened (unsalted recommended for better control of sweetness)
- 6 cups (1 lb 8 oz/680 g) icing sugar (powdered sugar), sifted (sifting ensures a smooth texture)
- 2-3 tablespoons whole milk (adjust for desired consistency; substitute with heavy cream for richer flavor)
- 2 teaspoons vanilla extract (use pure vanilla extract for the best flavor)
Step-by-Step Instructions
- In a stand mixer fitted with the whisk attachment (or using an electric hand mixer), whip the butter on High speed for 7-8 minutes until it becomes light and creamy. (The butter should look pale and fluffy.)
- While the butter is whipping, sift the powdered sugar 3 times to remove lumps and incorporate air. (This step ensures a smooth frosting.)
- Once the butter is pale and light, slowly add the sifted icing sugar one spoon at a time at Medium-High speed. Let each addition fully incorporate before adding more. (This prevents the sugar from flying out of the bowl.)
- Add the milk and vanilla extract, then whip on High speed for another 3-4 minutes until the frosting is very light, creamy, and fluffy. (The frosting should hold its shape when scooped.)
- Use the buttercream immediately or refrigerate it for up to 10 days. Before using, let it come to room temperature. It can also be frozen for up to 4 weeks. (If frozen, thaw in the refrigerator overnight before use.)
Perfect Pairings: Cake and Cupcake Ideas
This vanilla buttercream frosting is incredibly versatile and pairs beautifully with a variety of baked goods. Try it on classic vanilla or chocolate cupcakes for a crowd-pleasing treat.
It also works wonders on red velvet cake, adding a creamy contrast to the rich flavor. For something unique, spread it on lemon or carrot cake to balance the tanginess with its sweet, smooth texture.
Storage Secrets: Keeping Your Frosting Fresh
If you’re not using the frosting right away, store it in an airtight container in the fridge for up to 10 days. Before reusing, let it come to room temperature and give it a quick whip to restore its fluffy texture. For longer storage, freeze it for up to 4 weeks—just thaw it overnight in the fridge and rewhip before use.
Time-Saving Tips for Busy Bakers
To speed up the process, soften your butter quickly by cutting it into small cubes and letting it sit at room temperature for 10-15 minutes.
If you’re in a rush, sift your powdered sugar just once—it’ll still work, though sifting multiple times creates a smoother texture. Use a stand mixer for hands-free whipping, allowing you to prep other ingredients while the butter creams.
Flavor Twists: Creative Variations
Want to mix things up? Swap the vanilla extract for almond or lemon extract for a unique flavor profile. For a chocolate twist, add ½ cup of cocoa powder to the mix. You can also incorporate food coloring to match the frosting to your theme or occasion. Experiment with small batches to find your favorite variation!
Common Questions Answered
Wondering why your frosting is too stiff? Add a teaspoon of milk at a time until it reaches the desired consistency. If it’s too runny, mix in a bit more sifted powdered sugar. For a smoother finish, ensure your butter is fully softened but not melted. These simple adjustments will help you achieve the perfect buttercream every time!
Best Vanilla Buttercream Frosting Recipe
Equipment
- stand mixer
- whisk attachment
- electric hand mixer
Ingredients
- 1½ cups 12 oz/340 g butter softened
- 6 cups 1lb 8 oz/680 g icing sugar (powdered sugar) sifted
- 2-3 tablespoons whole milk
- 2 teaspoon vanilla extract
Instructions
- In a stand mixer fitted with the whisk attachment (or using an electric hand mixer) whip the butter until light and creamy for about 7 – 8 minutes on High speed.
- While the butter is whipping sieve the powdered sugar about 3 times to remove lumps and incorporate air.
- Once the butter is pale in color and light slowly add in the sifted icing sugar one spoon at a time at Medium-High speed. Let the sugar fully incorporate before adding in more.
- Add the milk and vanilla extract and whip on High speed for another 3-4 minutes until very light, creamy, and fluffy.
- Use the buttercream straight away or keep it refrigerated for up to 10 days. Before use, make sure it comes to room temperature. It also can be frozen for up to 4 weeks.
