Jump to Recipe Vanilla buttercream frosting is quick & easy. This recipe is the base for so many other flavors. It is the best frosting for crumb-coating a cake that you plan to cover with fondant, and spreads or pipes like a dream! Vanilla Buttercream Frosting Recipe Once you have this basic vanilla frosting recipe down, you can add so many other flavors or ingredients to customize your frosting for whatever cake or cupcakes you like! We use our favorite buttercream frosting in so many ways, and have tried other methods of mixing it up…so we are sharing our preferred method here with you.

Vanilla bean buttercream will be your new favorite frosting! One of the most basic of baking essentials has got to be this fantastic Vanilla Buttercream Frosting!

Jump to:Vanilla Buttercream Frosting Recipe 🥘 Ingredients 🔪 Step-By-Step Instructions 💭 Angela’s Tips & Recipe Notes 🧁 More Dessert Recipes 📋 Recipe 💬 Comments

🥘 Ingredients 1 cup butter (softened at room temperature, but not too soft)4 cups confectioners sugar4 tablespoon heavy whipping cream (2-4 Tbsp, start with 2 Tbsp)2 teaspoon vanilla extract (or another flavor)1 pinch salt (optional) 🔪 Step-By-Step Instructions In a large mixing bowl (with a hand mixer) or the bowl of your stand mixer (with the whisk attachment), beat your slightly softened butter for 5-6 minutes or until light (pale in color) and creamy.Add the vanilla extract, salt (if desired, add to reduce the sweetness of your frosting), and 1 cup of the confectioners sugar. Mix at medium speed and add the remaining confectioners sugar alternating that with drizzling portions of the heavy whipping cream into the frosting.*You may not need all of the heavy whipping cream, stop adding liquid once you have added all of the confectioners sugar and have reached a firm, but spreadable frosting consistency.Once all of the confectioners sugar has been incorporated, continue whipping on medium speed for 2-3 minutes until light, creamy and fluffy. 💭 Angela’s Tips & Recipe Notes While you can always add all of your ingredients after creaming your butter, I prefer to add my additional ingredients gradually. I start with only 2 tablespoons of heavy whipping cream, as how much liquid you may need will be determined by the exact amount of ingredients, as well as temperature and humidityOn high humidity days, to prevent your buttercream frosting from melting, you can do a 50/50 ratio of butter to shortening (look for a high-fat percentage shortening - NOT the 0% trans fat option). Although we do have some days with high humidity here in Minnesota, we have very rarely actually needed to use anything other than butter in our buttercream frosting recipe.

🧁 More Dessert Recipes Cinnamon Sugar Baked DonutsCrack GrapesPuff Pastry Apple TurnoversBlackberry TartCandied Orange SlicesTanghulu (Candy Coated Strawberries)

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 4 reviews

Vanilla Buttercream Frosting

Vanilla buttercream frosting is quick & easy. This recipe is the base for so many other flavors. It is the best frosting for crumb coating a cake that you plan to cover with fondant, and spreads or pipes like a dream!

Author | Angela

Servings: 12 servings Calories: 310kcal Prep 15 minutes Cooking 0 minutes Total Time 15 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 cup butter (softened at room temperature, but not too soft)▢ 4 cups confectioners sugar▢ 4 tablespoon heavy whipping cream (2-4 Tbsp, start with 2 Tbsp)▢ 2 teaspoon vanilla extract (or other flavor)▢ 1 pinch salt (optional)

InstructionsIn a large mixing bowl (with a hand mixer) or the bowl of your stand mixer (with the whisk attachment), beat your slightly softened butter for 5-6 minutes or until light (pale in color) and creamy.1 cup butterAdd the vanilla extract, salt (if desired, add to reduce the sweetness of your frosting) and 1 cup of the confectioners sugar. Mix at medium speed and add the remaining confectioners sugar alternating that with drizzling portions of the heavy whipping cream into the frosting.4 cups confectioners sugar, 2 teaspoon vanilla extract, 1 pinch salt, 4 tablespoon heavy whipping cream You may not need all of the heavy whipping cream, stop adding liquid once you have added all of the confectioners sugar and have reached a firm, but spreadable frosting consistency.Once all of the confectioners sugar has been incorporated, continue whipping on medium speed for 2-3 minutes until light, creamy and fluffy. Video NotesButtercream frosting stores at room temperature for 2-3 days once you have frosted your cake and does not need to be refrigerated, as long as your filling is not perishable (custard, whipped cream, or fruit fillings).**Store unused buttercream in an airtight container and keep refrigerated. Will store for up to 4 weeks.***Before using refrigerated buttercream frosting, allow to come to room temperature. NutritionCalories: 310kcal (16%) | Carbohydrates: 40g (13%) | Protein: 1g (2%) | Fat: 17g (26%) | Saturated Fat: 11g (69%) | Cholesterol: 48mg (16%) | Sodium: 141mg (6%) | Potassium: 8mg | Sugar: 39g (43%) | Vitamin A: 546IU (11%) | Calcium: 8mg (1%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! buttercream, cake frosting, cupcake frosting, Vanilla Buttercream Frosting, vanilla frosting Course Dessert, Dessert Recipes, FrostingCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Vanilla buttercream frosting is quick & easy. This recipe is the base for so many other flavors. It is the best frosting for crumb-coating a cake that you plan to cover with fondant, and spreads or pipes like a dream!

Vanilla Buttercream Frosting Recipe

Once you have this basic vanilla frosting recipe down, you can add so many other flavors or ingredients to customize your frosting for whatever cake or cupcakes you like! We use our favorite buttercream frosting in so many ways, and have tried other methods of mixing it up…so we are sharing our preferred method here with you.

Vanilla bean buttercream will be your new favorite frosting!

One of the most basic of baking essentials has got to be this fantastic Vanilla Buttercream Frosting!

🥘 Ingredients

  • 1 cup butter (softened at room temperature, but not too soft)4 cups confectioners sugar4 tablespoon heavy whipping cream (2-4 Tbsp, start with 2 Tbsp)2 teaspoon vanilla extract (or another flavor)1 pinch salt (optional)

🔪 Step-By-Step Instructions

  • In a large mixing bowl (with a hand mixer) or the bowl of your stand mixer (with the whisk attachment), beat your slightly softened butter for 5-6 minutes or until light (pale in color) and creamy.Add the vanilla extract, salt (if desired, add to reduce the sweetness of your frosting), and 1 cup of the confectioners sugar. Mix at medium speed and add the remaining confectioners sugar alternating that with drizzling portions of the heavy whipping cream into the frosting.*You may not need all of the heavy whipping cream, stop adding liquid once you have added all of the confectioners sugar and have reached a firm, but spreadable frosting consistency.Once all of the confectioners sugar has been incorporated, continue whipping on medium speed for 2-3 minutes until light, creamy and fluffy.

💭 Angela’s Tips & Recipe Notes

  • While you can always add all of your ingredients after creaming your butter, I prefer to add my additional ingredients gradually. I start with only 2 tablespoons of heavy whipping cream, as how much liquid you may need will be determined by the exact amount of ingredients, as well as temperature and humidityOn high humidity days, to prevent your buttercream frosting from melting, you can do a 50/50 ratio of butter to shortening (look for a high-fat percentage shortening - NOT the 0% trans fat option). Although we do have some days with high humidity here in Minnesota, we have very rarely actually needed to use anything other than butter in our buttercream frosting recipe.

🧁 More Dessert Recipes

  • Cinnamon Sugar Baked DonutsCrack GrapesPuff Pastry Apple TurnoversBlackberry TartCandied Orange SlicesTanghulu (Candy Coated Strawberries)

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 4 reviews

Vanilla Buttercream Frosting

Vanilla buttercream frosting is quick & easy. This recipe is the base for so many other flavors. It is the best frosting for crumb coating a cake that you plan to cover with fondant, and spreads or pipes like a dream!

Author | Angela

Servings: 12 servings Calories: 310kcal Prep 15 minutes Cooking 0 minutes Total Time 15 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 cup butter (softened at room temperature, but not too soft)▢ 4 cups confectioners sugar▢ 4 tablespoon heavy whipping cream (2-4 Tbsp, start with 2 Tbsp)▢ 2 teaspoon vanilla extract (or other flavor)▢ 1 pinch salt (optional)

InstructionsIn a large mixing bowl (with a hand mixer) or the bowl of your stand mixer (with the whisk attachment), beat your slightly softened butter for 5-6 minutes or until light (pale in color) and creamy.1 cup butterAdd the vanilla extract, salt (if desired, add to reduce the sweetness of your frosting) and 1 cup of the confectioners sugar. Mix at medium speed and add the remaining confectioners sugar alternating that with drizzling portions of the heavy whipping cream into the frosting.4 cups confectioners sugar, 2 teaspoon vanilla extract, 1 pinch salt, 4 tablespoon heavy whipping cream You may not need all of the heavy whipping cream, stop adding liquid once you have added all of the confectioners sugar and have reached a firm, but spreadable frosting consistency.Once all of the confectioners sugar has been incorporated, continue whipping on medium speed for 2-3 minutes until light, creamy and fluffy. Video NotesButtercream frosting stores at room temperature for 2-3 days once you have frosted your cake and does not need to be refrigerated, as long as your filling is not perishable (custard, whipped cream, or fruit fillings).**Store unused buttercream in an airtight container and keep refrigerated. Will store for up to 4 weeks.***Before using refrigerated buttercream frosting, allow to come to room temperature. NutritionCalories: 310kcal (16%) | Carbohydrates: 40g (13%) | Protein: 1g (2%) | Fat: 17g (26%) | Saturated Fat: 11g (69%) | Cholesterol: 48mg (16%) | Sodium: 141mg (6%) | Potassium: 8mg | Sugar: 39g (43%) | Vitamin A: 546IU (11%) | Calcium: 8mg (1%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! buttercream, cake frosting, cupcake frosting, Vanilla Buttercream Frosting, vanilla frosting Course Dessert, Dessert Recipes, FrostingCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 4 reviews

Vanilla Buttercream Frosting

Vanilla buttercream frosting is quick & easy. This recipe is the base for so many other flavors. It is the best frosting for crumb coating a cake that you plan to cover with fondant, and spreads or pipes like a dream!

Author | Angela

Servings: 12 servings

Calories: 310kcal

Prep 15 minutes

Cooking 0 minutes

Total Time 15 minutes

Ingredients US CustomaryMetric1x2x3x▢ 1 cup butter (softened at room temperature, but not too soft)▢ 4 cups confectioners sugar▢ 4 tablespoon heavy whipping cream (2-4 Tbsp, start with 2 Tbsp)▢ 2 teaspoon vanilla extract (or other flavor)▢ 1 pinch salt (optional)

InstructionsIn a large mixing bowl (with a hand mixer) or the bowl of your stand mixer (with the whisk attachment), beat your slightly softened butter for 5-6 minutes or until light (pale in color) and creamy.1 cup butterAdd the vanilla extract, salt (if desired, add to reduce the sweetness of your frosting) and 1 cup of the confectioners sugar. Mix at medium speed and add the remaining confectioners sugar alternating that with drizzling portions of the heavy whipping cream into the frosting.4 cups confectioners sugar, 2 teaspoon vanilla extract, 1 pinch salt, 4 tablespoon heavy whipping cream *You may not need all of the heavy whipping cream, stop adding liquid once you have added all of the confectioners sugar and have reached a firm, but spreadable frosting consistency.Once all of the confectioners sugar has been incorporated, continue whipping on medium speed for 2-3 minutes until light, creamy and fluffy.

Video

Notes*Buttercream frosting stores at room temperature for 2-3 days once you have frosted your cake and does not need to be refrigerated, as long as your filling is not perishable (custard, whipped cream, or fruit fillings).**Store unused buttercream in an airtight container and keep refrigerated. Will store for up to 4 weeks.***Before using refrigerated buttercream frosting, allow to come to room temperature.

Nutrition

Calories: 310kcal (16%) | Carbohydrates: 40g (13%) | Protein: 1g (2%) | Fat: 17g (26%) | Saturated Fat: 11g (69%) | Cholesterol: 48mg (16%) | Sodium: 141mg (6%) | Potassium: 8mg | Sugar: 39g (43%) | Vitamin A: 546IU (11%) | Calcium: 8mg (1%) | Iron: 1mg (6%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Dessert, Dessert Recipes, FrostingCuisine American

US CustomaryMetric