This is the best buttercream frosting made with only 4 ingredients. It’s so light and creamy and is perfect on cupcakes, cookies and cakes.
Looking for more frosting recipes? Try my chocolate buttercream, cream cheese frosting or strawberry buttercream.
Table of Contents
Easy Vanilla Buttercream Frosting
Buttercream frosting is a creamy, sweet icing made by beating butter and powdered sugar together. It goes perfect on my vanilla cupcakes or vanilla cake.
This frosting has been a staple for me over the years and can be used on so many different desserts.
Key Ingredients
There are really 4 key ingredients: butter, powdered sugar, vanilla and heavy cream.
Find the full printable recipe with specific measurements below.
- Butter: Use salted real butter. If you only have unsalted butter on hand, add in about 1/4 teaspoon salt for every stick of butter. You also do not want the butter to soften before adding it in.
- Powdered sugar: AKA confectioners’ sugar. Make sure to sift the powdered sugar before mixing it in. This helps get rid of any lumps.
- Vanilla extract: Add in vanilla for extra flavor. If you want your buttercream to be a bright white color, use pure white vanilla. If you love vanilla frosting, add in a little bit more for a bolder vanilla flavor.
- Heavy cream: You only need a few Tablespoons of cream to help thin out the frosting. I’d start with 1 Tablespoon, then add more in if needed.
TIP: You can make different variations if preferred, like my cinnamon buttercream frosting. Or try switching out the pure vanilla extract for almond extract or lemon zest for a fun twist.
How to Make Buttercream Frosting
- Whip Place the butter in a large mixing bowl and whip for about 1-2 minutes until creamy.
- Mix. Slowly add in 2 cups of powdered sugar and mix until combined. Then pour in the vanilla and add 1 more cup of powdered sugar at a time and continue mixing. Depending on the consistency or sweetness level, you may want to add a few Tablespoons of cream to thin it out. Taste and add a pinch of salt if needed.
- Beat. Using a hand mixer or stand mixer, beat the buttercream for a few more minutes to give it a light and airy consistency. Then stir with a spatula and frost your dessert.
- Frost. Use a 1M piping to frost cupcakes or on top of cake layers.
Decorating Tips
- If I’m frosting cookies, I like my buttercream a little thinner. If frosting cupcakes, I like it to be pretty thick so that it holds a point.
- I use a 1m tip to frost my cupcakes. If using a tip, the recipe will frost between 12-15 cupcakes. If spreading with a knife, it will frost about 24 cupcakes.
- Add sprinkles on immediately after frosting so that they stick.
- Feel free to add in a few drops of food coloring if desired.
- If you have any leftover frosting and cake/cupcakes, try making my easy cake pop recipe.
Recipe FAQs
This is a personal preference, but I let my frosting sit out at room temperature for up to 48 hours. If it’s not going to be used before 48 hours, then I’ll store in the refrigerator. Before serving, I’ll take it out of the fridge and let it sit out for at least an hour to soften.
If you still want to pipe, simply fill a zip-top bag with frosting and cut the tip of the corner the size tip you want. This works in a pinch and can produce some pretty neat results.
American buttercream is typically easier and quicker to make because Swiss meringue buttercream involves a double boiler to heat the egg whites and sugar. After this becomes a meringue, butter and flavorings are added. It’s usually less sweet than its American counterpart.
Using unsalted butter helps control the amount of salt in the recipe. I also lke to start out with cold butter.
Yes, you can! Simply use the same amounts and then add powdered sugar or heavy cream to get the desired consistency.
No this frosting does not need to be refrigerated. It will stay fresh at room temperature up to 48 hours. However, if you refrigerate it it will stay fresh about 7 days.
Simply mix in an extra Tablespoon of milk or heavy cream and it will thin it out.
Storing + Freezing
- Does it need to be refrigerated? I only refrigerate my buttercream after 48 hours. If I’m using it before that, then I’ll let it sit out at room temperature.
- Will it melt at room temperature? It will not melt if stored at room temperature. If the temperature gets warm and humid, that’s when it will most likely begin to melt.
- Can it be frozen? Yes. Store in an airtight container (I prefer a freezer bag) in the freezer. To thaw, stick in the refrigerator overnight.
5 star review
“Absolutely the BEST buttercream frosting recipe, ever. Silky smooth, spreadable and delicious. This will be the only frosting recipe I ever make.”
– Kathy
Some of my favorite desserts to frost with buttercream are my chocolate cupcakes, sugar cookie bars and my strawberry cake.
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Buttercream Frosting
Video
Ingredients
- 1 cup salted butter , cold (2 sticks)
- 2 teaspoons vanilla extract (use clear if you want it pure white)
- 4-5 cups powdered sugar , measured then sifted
- 1-3 Tablespoons heavy cream or milk , more or less as needed
Instructions
- In the bowl of a stand mixer fitted with paddle attachment, whip the butter 1 to 2 minutes on medium speed, or until smooth and creamy. Add in the vanilla and mix until combined.
- Slowly add in 2 cups powdered sugar. Mix until combined.
- Add 1 cup powdered sugar at a time and continue mixing until you get the right consistency. At this point you may need to add 1 to 2 Tablespoons heavy cream to thin the frosting. You want the frosting to be thick, creamy, and to be able to hold a point.
- Beat frosting for a couple more minutes on low speed to help it become light and airy. Stir with a spatula and then frost.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 5 Ingredients Or Less, American, Birthdays, Desserts, Freezer-Friendly, Frosting, Gluten-Free, No-Bake, Nut-Free, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Love this frosting, Thank you! Can I do rosettes?
Yes I definitely think this frosting is stiff enough for a rosette design! :)
Do you use salted or unsalted butter? This recipe is so super easy I definitely want try it!! Thanks for sharing and the instructions for placing it on those cupcakes!
I used salted butter! Hope you enjoy this frosting recipe! :)
Just tried this recipe and it was so easy to follow and the buttercream is incredible! I didn’t need to use the milk at all, and the consistency was perfect. I did sift most of the powdered sugar and because it’s summer, I know the heat in the room helped with the softness. I also left my butter out for a couple of hours to soften. Thanks for posting this amazing recipe! My only question is storage. How long will it last and what’s the best way to store it? Thank you!!!
Hi Erica! This frosting should last up to a week and I always store it in an airtight container.
Love this recipe! Curious -do you use real butter, or margarine in the buttercream frosting?
Hey! I just tried this recipe and it is great! The amount is perfect and it tastes delicious! Good Job and Thanks for sharing :)
I’m so happy you liked it! Thanks for stopping by! :)
Las barras de matequilla de cuantos gramos son de 90 gramos cada una o mas y gracias!
If I use this on the cake and then put fondant over it, would it be okay not refrigerated? Or if I have to keep it in the fridge would that mess up the fondant? Thanks!
Hi Heather! I haven’t used fondant very often, so I’m not sure. I have heard that refrigerating fondant will make it start to melt and others who haven’t had a problem with it. I always refrigerate my cream cheese frosting if it will be out for more than a few hours. If possible, I would add the fondant a few hours before and you won’t have to worry about refrigerating it. :)
LOVE! Do you use frozen or fresh strawberries for the Icing?
I used fresh strawberries! Here is the link for the recipe: http://www.iheartnaptime.net/strawberry-cream-frosting/.
Loved it! Do you use salted or unsalted butter for your butter cream?
Just curious if the salted would make it taste to salty.
Hi Joyce! I use salted butter. :)
This frosting is perfect! How many cupcakes will it frost? thanks!
With the tip it should frost between 12-15 and if you are just spreading it with a knife it will be at least 24! :)
Love this buttercream! How would you alter this recipe for chocolate buttercream frosting? I would like to use it for a cookie cake. Thanks!
Wow! I just made this for a chocolate cake I’m serving for dessert tonight. Tastes heavenly! I don’t know why I’ve been scared to make frosting all these years…this was easy!
Thanks for your comment! I’m glad you like this recipe, it is definitely our favorite! :)
Hi, I am about to make the cupcakes now for my 2 yr old bday party tomorrow and next will be the frosting. I noticed cream of milk in the frosting recipe. What is cream of milk? Is it just heavy cream?
Thanks!
Hi Kristi! You can use heavy cream OR milk, either one will work just great! Hope these cupcakes turn out well for your 2 year olds party! :)
This really is the best buttercream recipe! Can you tell me how many cupcakes this recipe will frost? Thanks :)
With the tip it will frost between 12-15 and if you are just spreading it on with a knife it should frost at least 24! :)
Loved this buttercream!
Great recipe! Thank you
Hi Claudia! It should be .22 kilograms of butter and .125 kilograms of powdered sugar!
I want to make these cupcakes using your buttercream frosting. I need to add food coloring though. Is that going to mess up the texture and/or flavor??? I’m doing a rainbow themed birthday party and need frosting in every color.
Hi Kelly! I think that it will work well if you add food coloring, I would just use it in moderation! The flavor should pretty much stay the same, but I have heard that if you add too much liquid coloring it could change the texture a little bit in buttercream frosting. Let us know how it goes! :)
THANKS!!!
Kelly, use the gel colors. Wilton and AmeriColor are both brands you should be able to easily find. I prefer the AmeriColor because it’s in an easy to use squeeze bottle. You’ll need a lot less of it to achieve the color you want and it won’t change the consistency or taste. (I realize you have probably already made whatever it was when you asked but I thought it might help for future reference)
Loved this buttercream frosting!
It should be fine for several hours! I usually refrigerate the leftover cake just to be sure! :)
My gosh this is incredible. My mom always told me that buttercream frosting is the very best but I have never made any before until now.