Easy Vanilla Buttercream Frosting Recipe (2024)

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Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).

• Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
• Sugar: To make buttercream you’ll need Confectioners’ sugar, also known as Powdered Sugar.
• Extract for Flavoring: For optimal flavor, reach for pure vanilla instead of imitation. Even better, tryhomemade vanilla extract. You can also play around with adding other flavors/extracts!
• Salt: Add a pinch of salt to offset the sweetness. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Liquid to Adjust Consistency: You can use heavy cream, half and half, milk, or even water. Adding liquid is not always necessary. See recipe card for details.

STEP BY STEP RECIPE PHOTO TUTORIAL

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).

1 – Cream the Butter: Using an electric hand mixer or a stand mixer on medium speed, beat in a large bowl the unsalted butter until smooth, pale and creamy, about 5 – 8 minutes.

2 – Add Half of the Sugar: Reduce mixer speed to low. Add half of the confectioners’ sugar, and keep mixing until incorporated.

3 – Add the Other Half of Sugar: Add the remaining confectioners’ sugar, vanilla, and salt. Once incorporated, beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 – 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.

4 – Adjust Consistency: Add the liquid (milk, heavy cream, or water) to adjust the consistency of the buttercream. It should be smooth and spreadable. Depending on how warm or cold your butter was at the beginning and your kitchen temperature, you will need to add 1 -2 tablespoons of liquid. In hot weather, I find myself not adding any liquid at all.

American Buttercream Troubleshooting

Grainy Buttercream

If your buttercream looks grainy, add a little more liquid into the buttercream, 1 tablespoon at a time. Do not add too much liquid or it will split.

Airy Buttercream

When your buttercream is airy, you can fix it just by mixing it by hand with a rubber or silicone spatula, pressing towards the bowl’s walls to deflate the bubbles until smooth.

Broken Buttercream

When the buttercream looks split, in my experience, that means that the proportion of sugar and butter is off. To fix broken buttercream, try adding a bit more powdered sugar, 1/4 cup at a time, be sure to retest the buttercream with your spatula before adding more sugar.

How Do I Store Buttercream?

Buttercream can be stored at room temperature for up to 2 days, in the refrigerator for 7 days and in the freezer for 3 months.

Can I Make Buttercream Ahead of Time?

Yes! Cover tightly and store for up to 1 week in the refrigerator. To use, allow it to come back up to room temperature and beat again for a few minutes so it’s creamy again.

Can I Freeze Buttercream?

Yes! Cover tightly and freeze for up to 3 months. To use, thaw in the refrigerator then beat the frosting for a few minutes so it’s creamy again.

How Long does Buttercream Last in The Refrigerator?

The buttercream keeps well in the refrigerator for up to 7 days.

How Long does Buttercream Last at Room Temperature?

The buttercream keeps well at room temperature for up to 2 days.

How Much Buttercream Do I Need to Frost 12 Cupcakes?

To frost 12 cupcakes half this recipe. Meaning, 1 cup butter, 14 oz confectioners’ sugar, 2 tablespoons heavy cream, 1 teaspoon vanilla, and 1/2 teaspoon of kosher salt.

How Much Buttercream Do I Need to Frost 2 Layers Cake?

To frost a 2-layer cake, you need to follow this recipe exactly. Meaning, 2 cups butter, 28 oz confectioners’ sugar, 3 tablespoons heavy cream, 1 1/2 teaspoon vanilla, and 1 teaspoon of kosher salt.

How Much Buttercream Do I Need to Frost 3 Layers Cake?

To frost a 3-layer cake, you need to increase this recipe by half. Meaning, 3 cups butter, 42 oz confectioners’ sugar, 5 tablespoons heavy cream, 3 teaspoons vanilla, and a 1 1/2 teaspoon kosher salt.

How Much Buttercream Do I Need to Frost 1 Sheet Cake?

To frost 1 sheet-pan cake half this recipe.Meaning, 1 cup butter, 14 oz confectioners’ sugar, 2 tablespoons heavy cream, 1 teaspoon vanilla, and 1/2 teaspoon of kosher salt.

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