Everyone needs a good vanilla buttercream frosting recipe, so today we are sharing the one we’ve used so long, even grandma knew it.
This frosting is smooth, creamy, and our go-to for cakes and cupcakes. It’s simple to make, uses pantry staples, and turns out perfect every time.
We’ve made this frosting for decades on birthday cakes, cupcakes, and even cookies. It’s rich, sweet, and spreads so easily, which makes decorating simple and stress-free. This is one frosting we keep coming back to because it never fails.
If you’re baking, try pairing this with Chocolate Cake, Vanilla Cake and Sugar Cookies.
For a chocolate version, try our Chocolate Buttercream!
Why you’ll love it + Why it works:
- Easy Ingredients: Made with simple pantry staples you likely already have on hand.
- Perfect for Any Dessert: Works great on cakes, cupcakes, and cookies for any occasion.
- Whipped Butter Base: Beating the butter first creates a light and fluffy texture.
- Adjustable Texture: You can easily add more milk or sugar to get the perfect consistency.
Vanilla Buttercream Ingredients
- Butter (1 1/2 cups): Creates the rich, creamy base of the frosting. Make sure it’s softened for smooth mixing.
- Powdered Sugar (6 cups): Sweetens the frosting and gives it structure for spreading and piping.
- Milk or Half and Half (1/3 cup): Loosens the frosting and helps create a smooth, spreadable consistency.
- Vanilla Extract (1 1/2 teaspoon): Adds classic flavor and enhances the sweetness.
- Salt (pinch): Balances the sweetness and brings out the butter and vanilla flavors.
How to Make Buttercream Frosting
COMINE. Beat the butter in a large bowl or the bowl of a stand mixer until light and fluffy.
Add the powdered sugar, milk, vanilla, and salt, and mix to combine. Add milk or powdered sugar as needed to make a smooth frosting.
BEAT. Beat on high for 2 minutes, until light and fluffy.
Decorating Tips
Choose your tip. The larger the tip the thicker the piping will be. I like using larger tips like the Ateco 808 for smooth piping, or an Ateco 844 tip for star piping.
- Place your tip of choice at the bottom of a piping bag. If you don’t have a piping tip, trim the corner off a Gallon Ziploc bag. It will have a smooth edge like the Ateco 808.
- Fill the bag with frosting. I like to place the bag inside a tall cup, fold the end of the bag over the edges of the cup, then use a baking spatula to fill the bag. Make sure you leave enough space to twist the top of the bag closed.
- Gently push the frosting down to the bottom to make sure you don’t have any air pockets. Twist the top closed.
- Make one dollop of frosting in the center of the cupcake. The dollop will be the guide for the rest of the frosting to go around.
- Frost around the center dollop. Once you have gone a full rotation, lift up to the second layer, moving inward slightly, and continue squeezing out the frosting. Repeat layers until you’re happy with the height and look.
- Be sure to use even, steady pressure the entire time as y
Kristyn’s Recipe Tips
- Start with Soft Butter: Softened butter mixes more smoothly and prevents lumps.
- Beat Long Enough: Whipping for the full time helps create that light, fluffy texture.
- Adjust as Needed: Add a little more milk if too thick or powdered sugar if too thin.
- Sift Sugar if Needed: If your powdered sugar is clumpy, sift it for a smoother result.
Easy Vanilla Buttercream Frosting Recipe
Video
Ingredients
- 1 ½ cups butter softened
- 6 cups powdered sugar
- ⅓ cup milk or half and half
- 1 ½ tsp vanilla extract
- pinch salt
Instructions
- Beat the butter in a large bowl or the bowl of a stand mixer until light and fluffy.
- Add the powdered sugar, milk, vanilla, and salt, and mix to combine. Add milk or powdered sugar as needed to make a smooth frosting.
- Beat on high for 2 minutes, until light and fluffy.
Notes
- Sift Sugar if Needed: If your powdered sugar is clumpy, sift it for a smoother result.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
The frosting can be kept in the fridge for 2-3 days. Store in an airtight container. Be sure to bring it to room temperature and remix before frosting your dessert.
Place the frosting in an airtight freezer safe container. It can be frozen for 2-3 months. Thaw in the fridge and then bring to room temperature. Mix well before using.
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This recipe was first shared July, 2020.
Oh, I want the recipes to these desserts. Wow!!
Do you know about how many cupcakes this will frost with a single layer of frosting? Does one batch cover a 6” 2 layer cake? Thank you for guidance!
Yes, a full batch should cover a 6″ 2-layer cake! It’s hard to say on the cupcakes, because it honestly depends on how much frosting you like for each one. Depending on if you pile it high or just a little. But if using an average amount of frosting per cupcake, it should cover a full recipe’s worth (ex: 24 cupcakes, if using a box mix).
My go to frosting now too! Thank you!
My go to vanilla frosting now too! Thank you!
Hello Kristyn!
Just wanted to say, this recipe is amazing. I made a batch to pair with your vanilla cupcakes recipe. I tasted it–it was really good.
HOWEVER, I don’t know how to pipe frosting. I have a piping tip and piping bag ready and I piped the frosting onto the first cupcake and it look really messy. I didn’t want to go on since I was afraid it might ruin the looks of the other cupcakes! 🙁
Could you tell me how to pipe frosting? Mine are always messy and lopsided even when I use a piping tip.
Thank you so much!
Samantha
Thank you so much! I would just go slow, don’t squeeze to hard, & practice 🙂 You’ll get it 🙂
Hi Kristyn,
I don’t have a stand mixer or hand mixer so I’m just doing this by hand. I only have a wire whisk and silicone spatula. Which one should I use?
Thank you,.
Tiana
I would probably use both. The whisk at the beginning & the spatula at the end, to get all the sides. Good luck!!