The only vanilla buttercream frosting recipe you’ll ever need! Four ingredients, five minutes and perfectly silky every single time. Makes enough to frost 24 cupcakes or a 9×13-inch sheet cake, or can easily be doubled for a layer cake. Beater licking is encouraged!
I originally shared this recipe in 2015 and have since updated it with new photos and all of my best tips and tricks for getting it perfectly smooth, pipeable and bakery-worthy every time.
Table of Contents
There are a handful of recipes every baker needs in their back pocket. A chocolate cake that never fails. A batch of chewy chocolate chip cookies you can make with your eyes closed. And a buttercream frosting that comes out perfectly every single time. This is that recipe.
Four ingredients. Five minutes. One bowl. This classic American buttercream is my go-to for everything from birthday cakes and chocolate cupcakes to sugar cookies and beyond. It spreads beautifully, pipes like a dream and tastes like something from a bakery. Except you made it. In five minutes. In your pajamas.
I have tried this recipe as well as the chocolate ❤️. Both are amazing! Both were just the right amount of sweetness. Smooth and creamy texture without being over powerful. I have added both recipes to my cookbook so I never loose them.
Most buttercream frosting recipes use the same basic ingredients, but the ratios and technique are everything. This has been my go-to recipe for over a decade and once you make it, you’ll understand why! Here’s what you’ll need:
- Unsalted butter: Use unsalted so you control the salt level, and make sure it’s fully at room temp: soft enough that you can press a finger into it and leave an indentation. Too cold and the frosting will be lumpy. Too warm and it will be greasy and loose. If you forgot to take it out of the fridge, check out my guide on how to quickly bring butter to room temperature.
- Vanilla extract: Use pure vanilla extract, not imitation. Imitation vanilla has a slightly chemical aftertaste that will show up in a frosting this simple. I love using my homemade vanilla extract here. The flavor is noticeably better. You can also use vanilla bean paste for a gorgeous speckled finish, like I do in my vanilla bean cupcakes.
- Heavy cream: This is what separates a good buttercream from a great one. Heavy cream gives the frosting a luscious, silky texture that milk simply can’t replicate. I use it in my piped cream cheese frosting for the same reason. Look for a milk fat content of at least 35 percent for the best results.
- Powdered sugar: Sift it before it goes into the bowl, especially if you’re planning to pipe. Lumpy powdered sugar will clog your piping tip and give you an uneven texture. If you don’t have a sifter, a fine mesh sieve works great (it’s what I always use!).
A pinch of salt at the very end is optional but highly recommended. It offsets the sweetness and adds that little something extra that makes people ask what your secret is. Trust me on this one.
See the recipe card for full information on ingredients and quantities.
The Secret to the Silkiest Buttercream
Beat the butter first. And beat it longer than you think you need to.
Before anything else goes into the bowl, beat the butter for a full 2 minutes until it’s pale and creamy. This is key for giving American buttercream its silky smooth texture. The butter should go from yellow to a noticeably paler, almost ivory shade before you add anything else. If it still looks yellow and dense, keep beating. This is the step most recipes rush, and the reason most homemade buttercream falls flat.
Five minutes and three steps are all that’s needed to make this frosting. I use my stand mixer fitted with the paddle attachment, but an electric hand mixer and a big ol’ bowl work, too.
- Beat the butter, then add the vanilla. Beat on medium-high speed for two full minutes until light and creamy. Add the vanilla extract and beat until combined.
- Add the powdered sugar and heavy cream. Add half the sifted powdered sugar and beat on low until incorporated. Starting on low prevents a powdered sugar cloud from taking over your kitchen. Add the heavy cream and increase the speed to medium. The cream aerates as it mixes in, which is what gives this frosting its silky, spreadable texture.
Pro Tip: Stop the mixer and scrape down the sides and bottom of the bowl between each addition. It’s easy to leave unmixed butter hiding at the bottom and you won’t know until you’ve already frosted a lumpy cupcake.
- Add the remaining powdered sugar. Beat for about a minute until the frosting is light, fluffy and holds its shape. Mix in a pinch of salt if using.
Adjust the consistency: Too thick? Add heavy cream one teaspoon at a time. Too thin? Add sifted powdered sugar a quarter cup at a time. For piping you want a slightly thicker consistency. For spreading, slightly looser is easier to work with.
Bright-White Buttercream
American buttercream has a naturally warm, ivory tone from the butter. Beautiful on its own, but not always what you need. If you’re frosting a wedding cake or want the cleanest possible base before adding food coloring, here are two tricks that actually work:
- Beat the butter longer. More air equals a paler color. Add another minute or two to your initial butter-beating time and watch it lighten right before your eyes.
- Add a tiny drop of violet gel food coloring. I know, I know. But hear me out. Violet counteracts the yellow tone in the butter the same way purple shampoo counteracts brassiness in blonde hair. Add less than a toothpick dip, beat it in completely and I promise it will not show up in the finished frosting. It just makes it whiter. This is the trick most home bakers don’t know about and once you try it, you’ll never go back.
How to Fix Air Bubbles
Over-whipped buttercream can develop air bubbles, but it’s easy to make them disappear. Put the mixer away and grab a wooden spoon or rubber spatula. Stir the frosting by hand, pressing it against the side of the bowl to pop the bubbles. Give it a minute or two and it will smooth right out.
Success tip: Want to avoid air bubbles altogether? Drop the mixer to its lowest speed for the last 30 seconds. That small adjustment makes a big difference in the final texture.
Frequently Asked Questions
The recipe makes about 2 ½ cups of frosting. That’s plenty for 24 cupcakes or a 9 x 13-inch sheet cake. If you need to frost an 8- or 9-inch layer cake, I recommend doubling the recipe.
Absolutely! Just like when tinting royal icing, I recommend gel food coloring over liquid. Liquid can throw off the consistency and give you muddy colors. Add a drop at a time using a toothpick for lighter tints and beat completely between additions.
Yes! Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Let it come fully to room temp before using and give it a quick beat to restore the texture. It may look a little separated at first, but keep beating and it will come back together.
Yes! Reduce the vanilla extract to 1 teaspoon and add your flavoring of choice. Good options include ½ teaspoon peppermint, ½ teaspoon maple, ½ teaspoon coconut or ¼ teaspoon almond extract. Taste as you go and add more if needed. Or try my reader-favorite chocolate buttercream frosting or coffee buttercream for a delicious twist.
This frosting is usually fine at room temperature for up to 1 day. After that, it’s best to store it in an airtight container and refrigerate it. American buttercream is butter-based so it will soften in heat and humidity. If your kitchen runs warm, or it’s a very warm or humid day, keep frosted cakes and cupcakes refrigerated until close to serving time.
This is almost always due to a temperature issue. If the butter was too cold when you started, the frosting won’t come together smoothly. Fix it by microwaving the bowl for 5 to 10 seconds just to slightly warm the butter, then beat again. It should smooth right out.
The butter was too warm. Pop the bowl in the refrigerator for 10 to 15 minutes to firm things up, then beat again on medium speed until it comes back together.
Go Frost Something
Once you’ve whipped up a batch, it’s time to put it to delicious use. This frosting was made for moist chocolate cupcakes and rainbow cupcakes, but it’s equally at home slathered on top of a chocolate loaf cake, soft sugar cookie bars, chocolate sugar cookies, a giant chocolate chip cookie cake or a pan of homemade brownies. Or just with a spoon, I won’t tell.
Watch me make this easy vanilla buttercream frosting from start to finish:
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Ingredients
- 2 sticks unsalted butter, at room temp
- 2 teaspoons vanilla extract
- 2 Tablespoons heavy cream
- 3 cups powdered sugar, sifted
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until it is light and creamy, about 2 minutes. Add the vanilla extract and beat until combined.
- Add half of the sifted powdered sugar and beat until combined, then add the heavy cream and continue beating for an additional minute. Add the remaining half of the powdered sugar and beat until combined.
Video
Easy Buttercream Frosting Recipe
Skip the store-bought sweets in favor of this quick and easy recipe for the best homemade buttercream frosting. SUBSCRIBE: bit.ly/JustaTasteYouTube
Kelly’s Notes
- Beating the frosting in between each addition of the powdered sugar lightens the color of the frosting and will make it more white in color (rather than yellow).
- Use heavy cream, not milk, for the richest, silkiest result.
- If the frosting is too thin, add additional sifted powdered sugar ¼ cup at a time, or if it’s too thick, add additional heavy cream 1 teaspoon at a time until the frosting reaches your desired consistency.
- To tint the frosting, beat in gel food coloring, a few drops at a time, until you’ve achieved the desired color.
- This recipe makes enough to frost 24 cupcakes or a 9×13-inch sheet cake. Double the recipe for an 8 or 9-inch layer cake.
- Storage: Store in an airtight container in the fridge for up to 3 days. Let it come fully to room temperature before using and beat with a splash of heavy cream to restore the texture.
- Freezing: Freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator then beat briefly before using.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Best frosting EVER!! Thanks:)
You are so welcome, Jim! I’m thrilled you enjoyed it!
Hi! Love your recipes and this butter cream is my go to! I need to make this buttercream in advance, does it freeze well?
Hi Lauren! Absolutely, it freezes great and once you thaw it, just give it a good whip again in the stand mixer and you’ll be ready to go.
I have tried this recipe as well as the chocolate <3.. Both are amazing! Both were just the right amount of sweetness. Smooth and creamy texture without being over powerful. I have added both recipes to my cookbook so I never loose them.
I’m so glad you’re enjoying both recipes, Anne Marie!
I love your recipes, especially for the banana cake and cream cheese frosting. Just the best I’ve ever tried.
Thanks so much, Jeanne!
What do you mean by 2 sticks of butter.?
Two sticks is equal to 1 cup of butter.
I love this frosting!! I use it all the time!!!
I’m so thrilled to read this, Kathy!
Hi was you ever able to make a chocolate version? I’m making a cake today and I love the regular recipe but I need chocolate icing.
Hi Natalie – Yes! Here’s the link to my recipe for 5-Minute Chocolate Buttercream Frosting: https://www.justataste.com/5-minute-chocolate-buttercream-frosting-recipe/ :)
I like this recipe and will use it as my go-to chocolate frosting because it doesn’t go overboard on either the butter or sugar, unlike other recipes I have considered. Very easy to spread and great taste.
I’m so glad you enjoyed the recipe, Lisa!
Thank you!!!
This buttercream has become my go-to. Thank you so much for sharing it!!!
Just made this for the first time and it was great! Do you know if this recipe could be made a few days in advance and stored in the refrigerator?
Absolutely, Kimi! It can be stored in an airtight container and kept in the fridge for up to five days. When ready to use, allow it to come to room temp and mix with a spoon or electric mixer.
Why unsalted butter? The finished frosting is better with just a touch of salt, usually provided by using regular butter.
Hi Clarissa – By using unsalted butter you can better control the salt quantity, adding it separately versus relying on it directly from the butter.
I’ve made both the regular and chocolate buttercream and they came out perfectly. First was teaching a group of kids at co-op and we did both. Piped perfectly! Second time was for son’s bday cupcakes. Again, easy and perfect.
Love reading this, Tiffany! I’m so thrilled you’ve been enjoying the recipes!
Hi can i know if u are using diary heavy cream or non diary please.
Hi there! I’m not sure if I understand your question, but heavy cream is a dairy product :)
Can’t wait to try it
I’m making 20 cupcakes, will this be enough to cover all of them, or should I make two batches?
This is for a childs birthday party at Christmas.
Hoping for a quick response. Thanks a milllion
Hi Janet! Just to be safe, I’d double it. I’d rather you have ample frosting than not enough.
Thank you
Kelly, any ideas on how to turn this into chocolate buttercream?
Hi Amy! I’m working on a chocolate version :) Stay tuned!
So does the recipe require one cup of butter or one half cup? The video angle makes your sticks of butter look smaller than the usual one half cup sticks, so I thought you might be using two of the quarter cup sticks. Thanks for the clarification.
Hi Karen! It’s two sticks or 1 cup of butter, per the recipe above.
How many grams is a stick of butter, please. I enjoy reading your recipes, Kelly.
Hi Shirley – Here is an online butter converter: http://www.traditionaloven.com/conversions_of_measures/butter_converter.html
Hi. Do you know how much frosting (in cups) this recipe makes? Thanks!
Hi Danielle! This recipe makes about 2/5 cups of frosting. Adding that to the recipe now :)