Vanilla Buttercream Frosting
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Learn how to make the best buttercream frosting recipe with this step by step photo tutorial. This fluffy buttercream frosting is the only recipe you will need. Just try and not eat a few spoonfuls before icing your cupcakes. I dare you. This really will be the best vanilla frosting recipe you will ever find.
I’ll admit when I was a kid I seriously disliked frosting. I literally would turn my piece of cake upside down and only eat the cake part. What I didn’t realize was that it wasn’t frosting that I disliked, it was the KIND of frosting I didn’t like.
That can of frosting we all know we have had, that tastes like nothing but chemicals to me, is what I disliked. However, real buttercream frosting- made with simple ingredients is completely another kind of frosting entirely. Homemade = 1000 % better everytime.
And when you are making vanilla cupcakes then you need to do them justice and make your own buttercream frosting.
What Is American Icing?
American icing or american buttercream (ABC) is probably that buttercream you had at that last kid’s birthday party you went too. Or that kind you grew up on.
Sometimes it gets a bad rep for being too sweet. Or grainy. Ugh. But I promise you this recipe is not. American buttercream is one of the beaten butter types of buttercream. Flour buttercream (ermine frosting) and German buttercream also fall into this category. This type of buttercream is made by first beating the butter and then adding in a sweet base. In this case, powdered sugar.
What Are The Main Types Of Buttercream Frosting?
There are 6 main types of buttercreams and they fall into two categories – creamed butter and cubed butter. In fact, if you want to learn how to make all 6 buttercreams, and master making frosting once and for all be sure to check out my Buttercream Basics Guide
American buttercream falls into the creamed butter category is by far the easiest of all the buttercreams to make. German buttercream or ermine frosting are two more creamed butter buttercreams similar to American buttercream. A little more involved but less sweet.
Unlike the cubed butter method of buttercreams- like Swiss Meringue, Italian meringue buttercream and French buttercream.
You can read about all the different Types Of Frosting here.
Here Is A Breakdown Of American Buttercream:
Taste: This is the sweetest out of all the frostings. Can be a little too sweet for some people, but this is the classic type of buttercream most people are familiar with and grew up on.
Texture: Sometimes can be a bit grainy or greasy if not done properly.
Difficulty Level: The easiest to make out of all the buttercreams.
Pros: Easy to make. Kids (and most adults!) love it. Doesn’t require any special equipment to make. Easy to pipe and color.
Cons: Tends to be a bit too sweet. Doesn’t hold up well in warm conditions.
If you make this frosting for a cake or cupcakes and refrigerate before you are ready to use it you will need to put it back in your mixer again and mix it until the frosting becomes light and fluffy again. The same thing goes once you frosted your baked goods, you want to always bring them to room temperature before serving.
How Do You Make Buttercream Frosting?
So simple, you ready? Ok here is a step by step photo tutorial of how to make this buttercream.
Step 1: Gather your ingredients.
Be sure to use unsalted softened butter. If you forgot to take your butter out ahead of time, here are 3 quick ways to soften it. And always use quality butter and pure vanilla extract.
Step 2: Add Your Powdered Sugar
Update: I used to recommend sifting, but I have made this buttercream many times without sifting, and as long as I have used softened butter and cream long enough I have zero lumps.
Step 3: Cream your butter
You want to do this first before adding any powdered sugar. You can make this in your stand mixer (which is what I prefer) but you can use a hand mixer as shown below.
Step 4: Add your powdered sugar.
Do this a 1/2 cup at a time. Then mix until incorporated. Be sure to start your mixer on low or otherwise you will have it everywhere!
Step 5: Add in your heavy cream and vanilla extract.
You can use milk or half-and-half but I prefer the richness of heavy cream. And don’t skimp on pure vanilla extract and use imitation. Since this is not baked, you will notice!
Step 6: Mix until light and fluffy!
You want to do this for 8 minutes. Yup 8! But it’s worth it 🙂
Step 7: Frost and enjoy.
I used my perfect vanilla cupcake recipe for these. But it works great on these easy one bowl chocolate cupcakes as well. If you need some help baking the perfect cupcakes here are 15 tips to help you bake them a like a pro.
And if you need help frosting, then check out this post on how to frost the perfect cupcake (+ video!).
You can also learn how to master all 6 buttercreams in my Buttercream Basics Guide!
Tips For Making This Buttercream Frosting Recipe:
- Use softened butter to achieve the best consistency. You can soften your butter quickly if you forget to take it out ahead of time. Click here for 3 ways to soften your butter quickly.
- To ensure no lumps, you can sift the powdered sugar. I find because of the long mixing time that I don’t need to sift it.
- Be sure to scrape down the bowl from time to time so it’s all being incorporated.
- Make sure to whip this buttercream for a full 8 minutes to get a light airy fluffy consistency. If you are using a hand mixer this will take longer.
Will Buttercream Melt At Room Temperature?
Your buttercream if left at room temperature will be fine and not melt. In fact if you frost a cake with it, it will form an outer crust while still being soft in the middle and keeping the cake fresh.
If it’s too hot or humid though the buttercream will melt, so best to store in the refrigerator.
Can I Make Buttercream In Advance?
You can also store this in your fridge for up to 5 days or in the freezer as well for up to 3 months. When ready to use, allow it to thaw then re-whip until it’s light and fluffy again!
If you love this tutorial, then let me know by leaving me a comment and star rating below! And if you want to learn more, then you be sure to check out my Buttercream Basics Guide where you will learn how to master 6 buttercream recipes, how to fill a piping bag, customize a vanilla buttercream, and so much more!
Recipes Variations
There are so many fun ways to mix up this buttercream frosting! Here are a few recipes I’ve made with this as the base.
More Recipes To Try
The Best Buttercream Frosting
Ingredients
- 1 1/4 cups (2 1/2 sticks, 283 g) unsalted butter softened to room temperature
- 2 1/2 cups (283 g) confectioners sugar
- 2 Tablespoons heavy cream (or milk)
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
Instructions
- Combine the butter and confectioners sugar in the bowl of your stand mixer.
- Mix on low speed at first, then increase to medium until combined and smooth. About 2-3 minutes.
- Add in your heavy cream, salt, and vanilla extract, and mix on medium to high speed for 8 minutes until light and creamy.
- If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy.
Video
Notes
- Use softened butter to achieve the best consistency.
- To ensure lumps, you can sift the powdered sugar.
- Make sure to whip this buttercream for a full 8 minutes to get a light airy fluffy consistency. If you are using a hand mixer this will take longer.
- Before serving your cakes or cupcakes with this frosting, be sure to bring the frosting to room temperature due to the butter in the frosting.
- Adapted from Cook’s Illustrated
What is your go to brand of vanilla extract?
I like Nielsen Massey or Heilala, thanks for asking, Kimberly!
Looking for your buttercream frosting recipe
The recipe can be found at the bottom of the post. Just click jump to recipe 🙂 enjoy!
Absolutely the very best buttercream frosting! Just made it for my granddaughter’s birthday cake – so very good! I am excited to serve this cake!
Thank you!
Connie
aw that’s awesome Connie! I’m so glad you loved it!!And happy birthday to your granddaughter 🙂
Heather, I have a question. When making icing for cupcakes, or for that matter cakes, I seem to get a gritty taste from the powdered sugar. What are your recommendations for that. I have sifted and that doesn’t seem to work. I also buy the brand name powdered sugar. Help! and Thanks!
I would try mixing for a longer amount of time, and I’ve heard some say they have better luck with organic powdered sugar vs. regular because it uses tapioca starch instead of cornstarch in the sugar. Hope that helps!
This was such a quick and tasty recipe; love all your tips! Was perfect on cupcakes this afternoon; my kids couldn’t get enough!
Thank you for yet another winner! Came out perfectly!
Perfect consistency and so creamy. I love it.
Absolutely delicious frosting; thank you for this fantastic recipe! I will make it again!!
Hello Heather! 🙋🏻♀️🍰
I’m VERY new to baking goodies and have been poking around different websites and I really like yours! I really like your method of instruction; that u explain the process and match each step with a picture. It gives me confidence that I can actually do these things! I’m looking forward to baking all sorts of goodies and I feel a lot better knowing you’re available to answer questions I may have. ‘THANK YOU!’ (In advance)! 😅🥰
Anyhoo, my question is about crumb-coating. Do u use whatever your frosting your cake with as the crumb-coat? Or does it always have to be a basic vanilla buttercream for the crumb-coat, and then cover the cake with say, a whipped ganache over it? I really appreciate you taking the time to respond to me! -Linda R. 🙋🏻♀️🍰🥰
P.S. I’m originally from Massachusetts! Mostly Braintree! I’m now in California, but am planning on moving to Maine or New Hampshire in a year or two! And, yes, I’m totally fine with New England winters, as I won’t have to be out in a blizzard or 100 degree heat waiting for a bus or trolley bc I won’t have to get to work and school like I did when I lived there before! A blizzard is coming? Great! Just throw more wood on the fire and get busy making those hot toddies! 😅🥃! Thanks again for your help! The email address is my husband’s, as mine isn’t working for some reason. 🤷🏻♀️🥰
Hi Linda! So nice to meet you and I’m so glad you found my little corner of the internet 🙂 and I’m so happy that you find my recipe instructions helpful and hopefully you find yourself improving with each recipe! I always use the same frosting I plan to use for the final coat as well – so if it’s a flavored and/or colored I just do a crumb coat with a small amount before. I actually have this post you can check out on frosting a layer cake
And that’s so cool you’re from Braintree! My husband is a born and raised Braintree guy and we live close by now. I actually worked in the Braintree schools as well for a few years. I am a bit jealous of the California weather you must get to enjoy! So happy to meet you 🙂
-Heater
thank you for your wonderful recipes. i am becoming a little champ.
Florence
Aw thank you Florence! Glad you love them 🙂
Can this recipe be made with Trulevia / Splenda Baking so diabetics can enjoy?
Hi Lee, I don’t use trulevia or splenda baking sugar so I can’t say so for sure – but I think if it’s confectionery not granulated in texture I think it could work. Thanks!
Hi, thanks for the recipe 🙂 Is there a good way to cut the sweetness for those that don’t like really sweet frosting ?🧁
Hi Angel! I would just try adding e powdered sugar in a 1/2 cup at a time and keep tasting as you go (with vanilla also added). You could also try adding a good pinch of salt to offset the sweetness, or even more vanilla. Hope that helps!
This is absolutely the best buttercream frosting I have ever used, and I have been an amateur cake decorator for over 45 years! I keep returning to your site for the recipe. The texture is perfect for piping onto cakes and cupcakes. Thank you!
OMG Nancy I love hearing comments like this! I’m so glad you loved it!!
Hi Heather – Can you sub salted butter for unsalted and omit the added salt ? Looking forward to making this recipe!
Hi Leigh! Yes if use salted butter just omit the added salt! 🙂 let me know how it turns out!
I would love to try your American buttercream recipe.
I’m confused though, the recipe lists both 1 1/2 cups and 1 1/4 cups butter.
What is the correct amount?
Thanks
Hi Beth! Sorry about that – it’s 1 1/4 cups of 2 1/2 sticks total.
Hello Heather! I want to congratulate and thank you for your great site. I am new to your site but look at several others. I appreciate the (science) you put behind your recipes, the step pictures and instructions. I have had good luck with everything I have tried. I am not a new baker (being 72 yrs old) and I make smaller batches of everything now that there are only 2 of us,, but baking is “my thing” and it brings me joy and a sense of accomplishment. There are hundreds of buttercream recipes out there but yours are just right for me. Thanks again and best of luck for your future. Linda
Hi Linda! Aw thank you so, so, much. Such kind words and that means so much to me. I am like you – baking bring me that joy and sense of accomplishment! And forgot age there is never a bad time to learn more (especially baking!) I’m so glad you like the buttercream recipes 🙂 Thank you again!
I love those measuring spoons! Where did you get them?
Hi Lori! They were given to me as a gift actually so I’m not sure sorry!