Vanilla Buttercream Frosting

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This vanilla buttercream frosting recipe is easy to make in 5 minutes with 5 ingredients. It’s rich, buttery, perfectly sweet and so much more delicious than store-bought frosting. Learn how to make buttercream frosting with our step-by-step photos & video.

Vanilla Buttercream Frosting piped on top of 6 cupcakes


I always choose to make frosting at home because it’s super easy and infinitely more delicious than store-bought varieties – and this vanilla buttercream frosting is no exception.

This buttercream frosting is rich with a deep vanilla flavor. It’s silky smooth, perfectly sweet and is a great decorating frosting or filling for cakes (like our favorite chocolate cake or yellow cake) and cupcakes, or cookies – especially cut out sugar cookies!

Plus, this recipe is easy to make in five minutes with five ingredients! Once you try homemade buttercream frosting, you will never go back!

Vanilla Buttercream Frosting piped onto 3 cupcakes

Vanilla Buttercream: Ingredients & Substitutions

overhead photo of the ingredients in this Vanilla Buttercream Frosting recipe
  • Salted butter. unsalted butter works well too, however you may want to add an extra pinch of salt.
  • Pure Vanilla Extract. Vanilla bean paste, or the seeds from two vanilla beans are great substitutions.
  • Whole Milk. half and half or heavy cream are good substitutes. I do not suggest using dairy with lower fat percentages than whole milk.
Vanilla Buttercream Frosting on a cupcake with a bite taken out of it

How to Make Buttercream Frosting

Begin this vanilla buttercream frosting recipe with softened butter – if the butter is not softened you run the risk of lumpy frosting!

In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, vanilla and sea salt for 1 minute.  

Then, add 2 cups of the powered sugar, 1 cup at a time, beating thoroughly after each addition.

two photos showing How to Make Buttercream Frosting - adding powdered sugar

Then, add the milk and 2 more cups powdered sugar (you should be up to 4 cups by this time), and beat until smooth.

two photos showing How to Make Buttercream Frosting - adding more powdered sugar

Next add an additional cup of powdered sugar and beat until  smooth and fluffy.

Recipe Tip (firmness)

You can adjust the frosting consistency by adding more/less powdered sugar to suit your needs. Firmer for cupcakes/piping, softer for filling cakes, etc.

two photos showing How to Make Buttercream Frosting - adding more powdered sugar

Use in Your Favorite Recipes

Here are some suggested uses for this vanilla buttercream frosting (other than just eating it with a spoon, of course).

How to Pipe Vanilla Buttercream

This buttercream frosting pipes like a dream and hardens beautifully, making it perfect for cake decorating.  Here are some of my piping must-haves.

two photos showing How to Make Buttercream Frosting - beating butter, vanilla and salt

How to Store Buttercream Frosting

There are a few different ways you can store this recipe. It’s important to note that in order to spread, this frosting needs to be room temperature.

To use the same day

If you are making this buttercream frosting to be used later on in a day, store it in an airtight container at room temperature until you are ready to use. Do not chill it in the refrigerator.

Store

Leftover buttercream can be stored in an airtight container in the refrigerator for up to 1 week. Let sit at room temperature before using to soften. 

Freeze

This buttercream frosting recipe freezes very well. I often freeze it in the piping bag or ziplock bag pressed flat.

To thaw the buttercream frosting remove it from the freezer and let it come to room temperature or thaw in the refrigerator overnight. Do not microwave.

Vanilla Buttercream Frosting piped onto 4 cupcakes

Vanilla Buttercream Frosting Recipe FAQS

What is the difference between vanilla frosting and buttercream?

Vanilla frosting has a mixture of butter and shortening. Buttercream frosting is made solely with butter.

Can I double this recipe?

Yes. Be sure to use a large mixing bowl or make it in two batches.

Vanilla Buttercream Frosting on a cupcake with a bite taken out of it

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Vanilla Buttercream Frosting Recipe

Laura
Vanilla buttercream frosting recipe is easy to make in 5 minutes with 5 ingredients. It's rich, buttery, perfectly sweet and so much more delicious than store-bought frosting. Learn how to make buttercream frosting with our step-by-step photos & video.
5 from 3 votes
Course Dessert
Cuisine American
Servings 24 Servings
Calories 168
Prep Time5 minutes
Total Time5 minutes

Ingredients 
 

Instructions 

  • In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, vanilla and sea salt for 1 minute.
  • Add 2 cups of the powered sugar, 1 cup at a time, beating thoroughly after each addition.
  • Then, add the milk and 2 more cups powdered sugar (you should be up to 4 cups by this time), and beat until smooth.
  • Add the additional cup of powdered sugar and beat until smooth and fluffy.

Video

Notes

*Note: you can adjust the frosting consistency by adding more/less powdered sugar to suit your needs. Firmer for cupcakes/piping, softer for filling cakes, etc.
*Frosting must be room temperature to spread (not cold). 
Ingredient Substitution Notes
  • Salted butter. unsalted butter works well too, however you may want to add an extra pinch of salt.
  • Pure Vanilla Extract. Vanilla bean paste, or the seeds from two vanilla beans are great substitutions.
  • Whole Milk. half and half or heavy cream are good substitutes. I do not suggest using dairy with lower fat percentages than whole milk.
Store
Leftover buttercream can be stored in an airtight container in the refrigerator for up to 1 week. Let sit at room temperature before using to soften. 
Freeze
This buttercream frosting recipe freezes very well. I often freeze it in the piping bag or ziplock bag pressed flat.
To thaw the buttercream frosting remove it from the freezer and let it come to room temperature or thaw in the refrigerator overnight. Do not microwave.

Nutrition

Serving: 2TBS | Calories: 168kcal | Carbohydrates: 25g | Protein: 0.2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 74mg | Potassium: 7mg | Sugar: 25g | Vitamin A: 240IU | Calcium: 6mg | Iron: 0.02mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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