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.
Amazing!!! It was so creamy and delish!!!! Would totally recommend!
This was the best buttercream frosting recipe I have tried by far! Perfect amount of sweetness, thickness, and overall great flavor and texture! I would 100% recommend this recipe!
Could I use milk instead of cream?
Yes you can :)
I made a half a batch today for a 9×9 Miracle Whip chocolate cake using strong coffee in place of the cream. The coffee really compliments the chocolate. Used my hand mixer with the whisk attachment and the icing came out so light and creamy! Thank you for a wonderful recipe. I will be using it often.
One of the best buttercream frosting recipes I’ve ever tried. It’s easy to make and it turned out so good. Thanks, Jamielyn, for this highly recommended recipe. I’ll surely make this again.
So glad to hear Journa! Glad you enjoyed the buttercream :)
Tried this frosting recipe on our favorite cupcake for our family Christmas party, and everyone was satisfied and amazed by its wonderful flavor. I highly recommend this quick buttercream frosting, thanks Jamielyn!
So glad it was a hit!
Seriously the best buttercream recipe. I made a cake for my son and I am using the remaining for Christmas cookies!
Love that! We love to make for our Christmas cookies too :)
it was perfect!! I used 1bs of vanilla creamer, instead of heavy cream- It was all I had! It turned out awesome!!
So happy to hear that! Thanks for sharing your substitution, Mandy :)
My 7 year old grandaughter has type 1 diabetes and I really need the carb count. She loves baking but she is limited on the carbs. She can eat anything in moderation, but must have the carb count in each. Thank you and the icing is delicious.
Could I reduce the sugar in this recipe? I like buttercream but I find it a bit too sweet
Yes, that should be fine! I would just make sure to not exceed 1 Tb milk.
We are all about buttercream to decorate our cakes, this recipe is perfect.
This is so fluffy and fabulous! Perfect quick frosting when you have a cupcake craving – which happens quite often for me!
Turned out beautiful and so yummy!
Love this frosting! Do I need to let it sit in the fridge, or can I just put it strait on the cupcake?
You can just put it straight on the cupcake. I just store the extras in the fridge. :)
My buttercream never comes out and this was perfect …. taste good, perfect consistency and simply easy!
I’m so glad you enjoyed it! Thank you for your comment! :)
Excellent buttercream!!!
I’m so glad you enjoyed it! :)
I made this recipe and the frosting was very sweet! But it was still good.
This is ALWAYS my go-to frosting recipe. I never buy store bought because this is SO much better! I’m currently making my son’s smash cake for his first birthday!!! I can’t wait for him to try it!
I’m so happy to hear you love it! Thanks for your comment and review Laura.
I love this buttercream frosting! I am wondering how many batches you would suggest to make for a two tier/6 layer cake?
Hi! I would double the batch for a 6 layer cake!