Vanilla buttercream frosting is a sweet and creamy frosting made with butter, powdered sugar, vanilla extract, and a pinch of salt. It is a classic frosting often used to decorate cakes and cupcakes. The buttercream can be adjusted in consistency by adding more or less powdered sugar or a liquid such as milk or cream. Buttercream frosting is a staple in baking, prized for its creamy texture and sweet, buttery flavor. A good buttercream recipe is essential for every baker, as it serves as a versatile topping for cakes, cupcakes, cookies, and more. Its smooth consistency makes it ideal for piping intricate designs or simply spreading over a cake for a classic finish. The right balance of ingredients, such as butter, powdered sugar, and flavorings, is crucial to achieving the perfect texture and taste. With a reliable buttercream recipe, bakers can elevate their creations and delight taste buds with every bite.
Why is this the best recipe
Perfect Consistency: This recipe yields a buttercream that is smooth, creamy, and easy to work with, making it ideal for decorating cakes and cupcakes. Balanced Flavor: The combination of butter, powdered sugar, and vanilla extract creates a deliciously sweet and buttery flavor that complements a wide range of baked goods. Versatility: This buttercream is incredibly versatile and can be easily customized with different flavorings, colors, and consistencies to suit any dessert. Stability: The buttercream holds its shape well at room temperature, making it perfect for piping intricate designs and decorations that need to hold up for extended periods. Easy to Make: With just a few simple ingredients and easy-to-follow instructions, this recipe is perfect for both beginner and experienced bakers alike. Crowd Pleaser: Whether you’re baking for a birthday party, wedding, or any other occasion, this buttercream is sure to impress with its rich flavor and beautiful appearance.
Ingredients and substitutes
Butter: Provides the base and primary flavor of the buttercream. It also contributes to the texture, making it creamy and smooth. Powdered Sugar: Sweetens the buttercream and helps to thicken it. It also adds stability and structure to the frosting. Vanilla Extract: Adds flavor and aroma to the buttercream, giving it a classic vanilla taste. Salt: Enhances the flavor of the buttercream, balancing out the sweetness and adding depth. If salted butter is used, the additional salt can be omitted from the recipe. Butter – I prefer to use unsalted butter so I can control the quantity of sugar in my recipe but if salted butter is all you gave go ahead and use it. Just omit salt in the recipe. Margarine or shortening can be used as a substitute for butter, but they will alter the flavor and texture of the buttercream. Powdered sugar – also known as confectioners sugar or icing sugar. When looking for powder sugar always buy one made from cane sugar, not beet sugar. You will find the buttercream made from cane sugar does not have a grainy consistency. Granulated sugar can be used, but it will need to be creamed with the butter for a longer time to ensure it fully dissolves and incorporates into the frosting. Fresh cream – I use 32% fat cream in my frostings. Just a little, but adds so much more. If you are unable to use the fresh cream I’d recommend using non-dairy creamer or just 2 tbsp of water. I like using 1/4 cup cream but if you need to pipe stiff borders, useless it will keep the frosting stiffer. Vanilla – A good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive which is why I make my own homemade vanilla extract, bean paste or sugar. Other flavorings such as almond extract, lemon extract, or cocoa powder can be used to flavor the buttercream.
Step by step: Vanilla buttercream frosting
Make sure the butter is room temperature not cold. In the bowl of a stand mixer (or hand mixer) cream the butter for a minute. Add salt, whipping cream and vanilla extract – mix a minute, until well combined. Now add the powdered sugar one cup at a time. Once all the powdered sugar has been incorporated. Continue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream. The cream in the buttercream will whip and give you almost stiff peaks. Tip: If you do not whip enough the buttercream will be soft consistency which may not be pipeable. So whip until you have a stable whipped cream kinda light and fluffy frosting. (See video)
Tips for Success
Use Room Temperature Ingredients: Make sure the butter is softened to room temperature before using it in the recipe. This will help it cream more easily with the powdered sugar, resulting in a smoother buttercream. Sift the Powdered Sugar: Sifting the powdered sugar before adding it to the butter will help prevent lumps and ensure a smoother consistency in the frosting. Beat Well: Beat the butter and powdered sugar together for at least 2-3 minutes, or until the mixture is light and fluffy. This incorporates air into the frosting, making it lighter and fluffier. Add Flavor Gradually: Add the vanilla extract and salt gradually, tasting as you go, to ensure the flavor is balanced and not too strong. Adjust Consistency: If the buttercream is too thick, add a little more milk or cream, a teaspoon at a time, until you reach the desired consistency. If it’s too thin, add more powdered sugar, a tablespoon at a time. Store Properly: Store the buttercream in an airtight container in the refrigerator for up to a week, or freeze it for up to three months. Before using it, let it come to room temperature and re-whip it to restore its creamy texture. Experiment with Flavors: Once you have the basic recipe down, feel free to experiment with different flavorings, extracts, or add-ins to customize the buttercream to suit your taste or the occasion.
Troubleshooting
Can this vanilla buttercream recipe be frozen? Any leftover buttercream can be placed in the fridge for 4 to 5 days. If you aren’t going to use it sooner then place it in a freezer container and into the freezer for up to 3 months. How do you store a cake with quick vanilla buttercream? A buttercream frosted cake can be left at room temperature for up to 3 days unless it has a perishable filling.Any longer you can keep it in the fridge. I like to place it in the fridge for an hour until the buttercream firms up slightly, then wrap plastic around it to protect it from other food odors. Why is my vanilla buttercream so runny? Too much liquid (cream, milk or water) can cause the buttercream to be runny especially if the weather is hot and humid. Why is my simple buttercream separating? This usually is an issue when the buttercream gets heated up due to hot humid weather conditions. I added too much sugar to my quick vanilla buttercream what do I do?Remove the buttercream in a separate bowl. Cream some room temperature butter in the mixture with paddle attachment. Then gradually start adding the previous buttercream back in with a little liquid as needed. Once all the buttercream has been used up. Give the final batch a few more minute of mixing. My perfect vanilla buttercream is too stiff? In winter the buttercream tends to be stiff and looks like you added too much powdered sugar but all you need to do is add a tablespoon or two of cream, milk or water and give it a good mix. That should do it. My simple vanilla buttercream is too lumpy? It is important to cream the butter first to ensure there are no lumps. If you add the rest of the ingredients before the butter is soft and creamy, or the rest of the ingredients may not combine properly. making a lumpy buttercream. My vanilla buttercream frosting is not smooth? When too much powdered-sugar is added the buttercream can be stiffer making it hard to smooth. Add a tablespoon or two of cream, milk or water and mix it well. This should do the trick.Similarly, if you add too little powdered sugar the buttercream will be too soft and hard to smooth on the cake. Add a tablespoon or two of more powder sugar. Mix it well until the buttercream is smooth and spreadable.
How much frosting do I need for my cake?
This is a general guide I use for my cakes. Note I have given you the filling and frosting separately so you can choose to use another filling with your buttercream. If you choose to fill and frost the cake with this – you can use the last column/total. The amount is in cups – 1 kgs frosting makes about 8 cups
How to flavor this buttercream?
Dark, Milk, or White Chocolate Buttercream? Add 200 grams melted and cooled chocolate to 4 cups of this simple vanilla buttercream, and combine well. Caramel Buttercream or Salted Caramel BC? Add 1 cup caramel sauce to 4 (to 6) cups of ABC. And for salted add a tbsp of rock salt, and combine well. Or make from scratch using my recipe Caramel Buttercream Frosting Butterscotch Buttercream? Add 1 cup butterscotch sauce to 4 (to 6) cups of simple vanilla Buttercream or make from scratch using my Butterscotch Buttercream Frosting Lemon American Buttercream Add 1/4 tsp lemon juice to 4 (or 6) cups of this quick vanilla buttercream. You can also add up to 1/2 if you want a very lemony buttercream. And, 1 tsp of zest and 1/4 tsp lemon extract will enhance the flavor even more. Quick Orange Buttercream Add 1/4 cup orange juice, 1/4 tsp orange extract to 4 (or 6) cups this quick vanilla buttercream. Also, 1 tsp orange zest is a great addition too
Fruit flavored buttercreams
Blueberry, Raspberry, Blackberry, Strawberry Buttercream Add 1 cup fruit puree to 4 (or 6) cups of this quick vanilla buttercream. And, I love adding a fruit filling instead, which makes it slightly sweeter, and yet also more rich and vibrant in color. Dulce De Leche Buttercream frosting Add 1 cup dulce de leche to 4 (6 cups) this vanilla buttercream frosting. Coffee or Espresso Buttercream frosting Dissolve 1 tbsp coffee in 1/4 cup hot water, or use 1/4 cup espresso. Cool completely then add to 4 (or 6) cups of this quick vanilla buttercream or make from scratch using my recipe best Coffee Buttercream Frosting Mocha Buttercream frosting Add 200 grams melted and cooled chocolate to 4 (or 6) cups coffee buttercream (above) Peanut Butter Buttercream Add up to 2 cups of peanut butter to 4 (or 6) cups of this simple vanilla buttercream.
Creative ways to serve vanilla buttercream
Inside Cupcakes: Core out the center of a cupcake and fill it with a small amount of vanilla buttercream for a surprise burst of flavor. Dip for Fruit: Serve a bowl of vanilla buttercream alongside a platter of fresh fruit for dipping. It’s a fun and indulgent treat. Stuffed Cookies: Use vanilla buttercream as a filling for sandwich cookies, such as macarons or whoopie pies, for an extra creamy and sweet treat. Layered Desserts: Use vanilla buttercream as a layer in desserts like parfaits or trifles for a creamy contrast to other textures. Cake Shots: Serve small glasses filled with alternating layers of cake crumbs and vanilla buttercream for a miniature dessert that’s both cute and delicious. Frosting Shots: Pipe small dollops of vanilla buttercream onto a baking sheet lined with parchment paper and freeze them. Serve these frozen frosting bites as a fun and unexpected treat.
Light & Fluffy Ermine Frosting (Less Sweet) Caramel Buttercream Frosting Butterscotch Buttercream Frosting Swiss Meringue Buttercream French Buttercream Recipe One Buttercream Recipe – Many Different Flavors See all frosting recipes
Frequently asked questions
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
