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.
mmm what a wonderful frosting. My family loves desserts, and it’s a great idea to use it to my cupcakes. This looks really good!
Thank you! I hope you enjoy it! :)
Nothing beats a classic! There are so many fabulous uses for this buttercream frosting.
Such a great recipe to have on hand for cupcakes, cinnamon rolls, sugar cookies, etc! :)
I have been wanting to try this forever, thank you for such an easy to follow recipe!
Hope you enjoy! There’s nothing quite like homemade frosting. :)
Is the best chocolate cake recipe I’ve ever made I have gotten so many compliments of they have never had such a great chocolate cake I’m going to try your butter cream on the top of it hope it turns out thank you for the recipe
I’m so glad you like this recipe! Thanks for your comment Jackie! :)
FABULOUS
hey Jamielyn! how much frosting does this recipe make? i just need to frost 1 dozen cupcakes, so wondering if I should halve this recipe….
If you’re only frosting one dozen cupcakes, I would half it unless you like A LOT of frosting. :)
This recipe for buttercream is one i have used many times and the variations you can do with it are endless…..i have fine added finely chopped fruit and stirred it into the mix and piped onto cupcakes (the kids love em)in fact one time i used fresh pineapple very finely chopped and filled a sponge with it Heaven on a cake so to speak.x
That sounds delicious!
Absolutely delicious!!!!!!! It was so easy to make too!!! Thank you so much for this recipe!!
So delicious! Should I store the cupcakes with buttercream frosting in the fridge?
Hi Ann! This is a personal preference. I don’t store buttercream if in the fridge unless it’s not going to be eaten over the next 48 hours. If I do put it in the fridge, I take it out at least an hour before I want to eat it. Hope that helps! :)
What kind of frosting is hold enough to make roses for cakes .
Hi Jennifer! I’m sorry you did not enjoy this frosting recipe. Every time I have made this recipe it has had the perfect combination of butter and powdered sugar. Thanks for sharing your thoughts.
Just made this and will never stray from it for the rest of my life! My mom taught me to make this, but I only remember throwing the ingredients together without measuring. So, my end result always tasted like confectioners sugar & I’d try to tweak the amount of vanilla and cream to improve it. Duh! It needed the BUTTAH!!! Thanks for saving my frosting & showing me a better way! :-)
Thank you so much for your sweet comment! I am so happy that you enjoyed this buttercream frosting. It is one of my favorites! :)
hiya jamielyn can u use unsalted butter for the butter cream frosting
Yes you can, I just like using salted butter better!
Stephanie my Mom had a great simple recipe she used to put on her angel food cakes. She passed away years ago and wish I could find it. Will try this one. I remember tasting the sugar granuales, so not sure if powder sugar would be it or regular sugar? Or combo? Max cited to see if this is it
Hi Julie! I hope you enjoy these buttercream recipe. It is easy and delicious! :)
Hi, I love this recipe! First time I have made buttercream icing (I ususally buy it) and it is sooo easy! Thanks for sharing!
I’m so glad you liked it Lisa! Homemade frosting is definitely my favorite. :)
Delicious! My new favorite frosting.
The best buttercream!
Loved this buttercream frosting recipe!