This Easy Vanilla Buttercream Frosting is my absolute go-to recipe, and once you try it, you’ll see why! It’s soft, creamy, and perfectly balanced in sweetness—delicious without being overpowering. The best part is how versatile it is. I love spreading it over classic white cake, piping it between cookie sandwiches, or pairing it with colorful funfetti cakes. Of course, the possibilities don’t stop there—you can use this frosting for cupcakes, layered cakes, or any dessert that needs a smooth, flavorful finish. Quick to whip up and always a crowd-pleaser, this simple vanilla buttercream is one recipe you’ll come back to again and again.
You will be surprised at how easy and quick a buttercream frosting can come together! If you need a chocolate buttercream I have that recipe HERE!
Ingredients
- unsalted butter
- salt
- powdered sugar
- heavy cream
- vanilla extract
See exact quantities in recipe card below
Instructions
To begin, use an electric mixer to beat the butter until it becomes light and creamy, which usually takes about 2 minutes. Next, add the salt and mix again to combine. Then, working a ½ cup at a time, slowly add in the powdered sugar, making sure each addition is fully mixed before adding more. Once all of the sugar is incorporated, reduce the mixer speed to medium-low and gradually pour in the heavy cream, one tablespoon at a time, followed by the vanilla extract. After everything is added, increase the mixer speed to high and beat the frosting for about 1 minute until it’s soft, fluffy, and smooth.
At this stage, you can easily adjust the consistency. If the frosting seems too thin, add more powdered sugar about ¼ cup at a time until it thickens to your liking. On the other hand, if it feels too thick, simply mix in an additional ½ to 1 tablespoon of cream until you reach the perfect texture. Finally, cover the frosting tightly in an airtight container and store it in the refrigerator for up to 1 week.
Equipment
A well stocked kitchen truly makes baking a joy! If you don't have an electric stand mixer, using a hand mixer totally works for this recipe! If you ever want to explore some of my favorite kitchen tools click HERE for my affiliate link.
Storage
This buttercream can be store at room temperature for 2 days or in the refrigerator for a week! If waiting until the next day to frost your baked goods allow the frosting to come to room temperature. It may need a gentle spin in the mixer to fluff it back up.
Top Tip
Make sure your butter is at room temperature. Not melted and not cold.
More Tips
- So many flavors can be added into buttercream...cinnamon, lemon, orange blossom, chocolate. Use your imagination.
- Using an unsalted butter is best and each brand adds a different amount of salt to their salted butter. You want to be able to control the salt level.
- Using a paler butter will give you a whiter buttercream.
- Be sure and SCRAPE the sides of the bowl through out the process of mixing.
More Desserts to Try
Recipes to Try
Easy Vanilla Buttercream Frosting
Ingredients
- 1 cup unsalted butter room temperature (this is very important)
- ¼ teaspoon salt
- 3 cups powdered sugar
- 3 Tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- With an electric mixer beat the butter until creamy. It usually takes about 2 minutes.
- Add the salt and stir again to combine together.
- Working with ½ cup at a time, add in the powdered sugar. Mixing completely before adding more.
- With the mixer on medium-low speed add the heavy cream 1 Tablespoon at a time and then the vanilla. Increase the speed to high and beat for about 1 minute.
- This is where you can adjust the consistency. If it is to thin for you add more powdered sugar, about ¼ cup at a time. If the frosting is too thick you can add ½-1 Tablespoon heavy cream until thinned to your liking.
- Cover tightly in an airtight container and store in the refrigerator for up to 1 week.
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