This Simple Vanilla Buttercream Recipe is rich, creamy, and incredibly easy to make with just a handful of pantry staples. Perfect for frosting cakes, cupcakes, cookies, and brownies, this classic buttercream has a smooth texture that spreads beautifully and pipes like a dream. Made with real butter, vanilla extract, powdered sugar, and heavy cream, this homemade frosting delivers bakery-quality flavor every time. Whether you are decorating a birthday cake or adding the finishing touch to your favorite dessert, this easy vanilla buttercream frosting recipe is one you will return to again and again.
Prep Time
10 minutes
Yield
About 5 cups (enough to frost 24 cupcakes, one 9-inch two-layer cake, or a 9 × 13-inch cake)
2 sticks unsalted butter, softened
1 stick salted butter, softened
4 cups powdered sugar
6 tablespoons heavy cream
1½ teaspoons vanilla extract
Step 1: Whip the Butter
Place the softened unsalted butter and salted butter into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until the butter becomes pale in color, light, and exceptionally fluffy. This usually takes 4 to 5 minutes. Stop several times to scrape down the sides and bottom of the bowl to ensure the butter whips evenly.
Step 2: Add the Remaining Ingredients
Reduce the mixer speed to low. Gradually add the powdered sugar, followed by the heavy cream and vanilla extract. Continue mixing until all of the ingredients are incorporated and no dry sugar remains.
Step 3: Whip Until Light and Fluffy
Increase the mixer speed to medium and continue beating for another 3 to 5 minutes. Scrape the bowl frequently to ensure everything is fully blended. The buttercream should become silky smooth, light, and airy with a spreadable consistency.
Step 4: Frost or Store
Use the vanilla buttercream immediately to frost cakes, cupcakes, cookies, or other baked treats. If not using right away, transfer it to an airtight container and refrigerate. Before using chilled buttercream, allow it to come to room temperature and whip it briefly until smooth and fluffy again.
For a thicker buttercream, add additional powdered sugar a few tablespoons at a time until the desired consistency is reached.
For a softer buttercream, mix in 1 tablespoon of heavy cream at a time until it reaches the perfect texture.
Use clear vanilla extract if you would like a bright white buttercream for decorating cakes and cupcakes.
This buttercream pipes beautifully for borders, rosettes, and decorative swirls.
Store leftovers in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Bring to room temperature and re-whip before using.
