Vanilla Buttercream may seem beyond simple but I get a surprising number of questions from home bakers everywhere. So let’s set the record straight with perhaps the most ubiquitous and variable frosting there is! Let me know how you enjoy this recipe; historically, I have found it to be a crowd pleaser.
What You’ll Need for This Recipe
Butter: I almost always specify unsalted butter in my recipes then add salt back in. I do this because different manufacturers put in various amounts of salt and I don’t want anyone to make something too salty or not salted enough using my recipes. If you only have salted butter on hand go ahead and use it. You can add more salt to taste if needed.
Confectioners Sugar: Not all brands are equal and some will definitely be lumpier than others. It’s always a good idea to sift it out before using, especially if you’re using piping tips. A little lump can clog the tip and cause a big problem.
Vanilla Extract: I love vanilla but there are tons of flavorings you can add, I have a whole section on this below. If you are using vanilla try and use a nice one and I would not recommend using artificial vanilla flavor.
How To Make Buttercream Frosting
1. Cream the softened butter and salt in a stand mixer for about a minute using a paddle attachment. You can also make this frosting with an electric hand mixer and a big bowl.
2. Add your powdered sugar to the butter in batches. Make sure to sift your powdered sugar, especially if you’re going to be using any piping tips. Those clumps will cause clogs that make decorating nearly impossible! It’s best to run the mixer on low speed.
3. After the first batch of powdered sugar is added it’s time to scrape the bowl down, then sift in more powdered sugar and repeat.
4. Add a tablespoon of cream or milk and mix in. You can add more later if desired.
5. Once incorporated, with the mixer running on low, go ahead and add the vanilla extract or whichever flavoring you’re using. Add more cream or milk as desired to thin the buttercream out. When your buttercream is finished, you should have a nice even and fluffy consistency.
6. You can now use the frosting as desired. If you make it ahead the buttercream can be chilled and then used after coming back to room temperature. Always give your frosting a whip just before using and feel free to ass some milk or cream to thin things out if needed.
Frequently Asked Questions
What’s the best butter to use?
- For a whiter buttercream it’s really important to use a pale butter. Almost every recipe will call for using unsalted butter but then have you add salt back in. This is done because various brands of butter have different amounts of salt in their product.
- Using unsalted butter helps to ensure a consistent result. You can however use salted butter, omit additional salt and have a delicious frosting.
- The most important thing to do when whipping up a batch of buttercream is that it’s room temperature!
How can you make cold butter room temperature?
If you need to warm some cold butter up just slice it into some smaller pieces and microwave them on a plate at 50% power for 10 second bursts. Flip them after each burst and they’re be nice and room temperature in no time!
Is buttercream or whipped frosting better?
The main difference between buttercream and whipped frosting is butter. Whipped frosting does not contain butter and is a lighter and fluffier icing. Buttercream contains a good amount of butter and has more of a rich flavor; so you be the judge! 🙂
Will this recipe melt at room temperature?
When buttercream is left out at room temperature, it will form sort of a crust on the outer layer while the inside will stay fairly smooth. If it is very warm or humid, the buttercream can loose structure. This will affect decorations you’ve pipes and may even destabilize layer cakes, causing them to sag or collapse.
How long can you leave it out?
You can leave out buttercream frosting for overnight if covered. If the buttercream contains cream cheese, then it should always be refrigerated for it to remain safe to eat. Buttercream that contains dairy will spoil more quickly so should be refrigerated after a few hours.
How do I thin it out?
If you want to thin out buttercream frosting, you’ll want to add in some extra cream or milk. I recommend mixing in a tablespoon at a time until the desired consistency is reached.
Pro Tips for this Recipe
- Sift your powdered sugar to avoid clogging piping tips.
- Scrape the bowl down; to help ensure even consistency throughout.
- You can use almost anything to flavor buttercream, fruit juice, coffee, orange blossom or rose water, melted chocolate, or Oreos!
- If your buttercream has been sitting for a while or was chilled and brought back to room temperature it’s always a good idea to give it a quick whip to restore it’s consistency.
- If you’re looking for a very spreadable and very smooth icing, you can add the full amount of cream in (and maybe even a bit more).
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this vanilla buttercream frosting recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Buttercream Frosting
Ingredients
INGREDIENTS
- 1 tbsp vanilla 15mL
- 1 lb confectioner's sugar 454g
- 1 cup unsalted butter 225g, room temperature
- 3 tbsp heavy whipping cream 45mL
- 1/2 tsp salt
Instructions
- Whip the butter and salt for about a minute using a stand mixer fitted with a paddle attachment. You can use a hand mixer instead if needed.
- Sift in the confectioner’s sugar in several batches beating on low after each addition. Scrape the bowl down and repeat the process.
- Add a tablespoon of the cream while mixing on low then add the vanilla. Beat until you have an even, fluffy consistency. You can add more cream or milk if desired for a thinner consistency.
Video
Notes
- Sift your powdered sugar to avoid clogging piping tips.
- Scrape the bowl down; to help ensure even consistency throughout.
- You can use almost anything to flavor buttercream, fruit juice, coffee, orange blossom or rose water, melted chocolate, or Oreos!
- If your buttercream has been sitting for a while or was chilled and brought back to room temperature it's always a good idea to give it a quick whip to restore it's consistency.
- If you're looking for a very spreadable and very smooth icing, you can add the full amount of cream in (and maybe even a bit more).
Nutrition
Love your recipe! Am making a small batch of cupcakes and this will go well.
Fyi, there’s typo on #6 in your instructions. I think you mean “add.”
Looks great! Can I make this dairy free by using non-dairy whip topping or non-dairy milk? Thanks! (and can I do the same for all your other frosting recipes?)
Hi John
Big fan from Switzerland.
So, I’ve made your Italian butter creams many times and of course, they came out wonderful.
However, the problem is that it takes ages to make, and is very costly with the ingredients and I’m only looking for a quick and easy frosting that I can let my children decorate cupcakes with on the odd whim we feel like cake! I used to use just whipped cream but that never holds up or keeps.
I made this recipe as is and while it was perfect for 99.999% of the people who would try it, for me it is to sweet.
Is there a way to modify this recipes sugar but keep the consistency (?)without using artificial sugars? Of course, I’ve tried various things in the past but maybe your experience has revealed something new?
Thanks. Hollye
Ahh, you’re like me and like the less sweet meringue-based frostings! The answer is kind of no unless you sub in from shortening for the butter then you can use less sugar but shortening is horrible. I LOVE cream cheese frosting (neufchatel for you I think) but it’s not amazing for decorating. sorry!
This is the 3rd time I’ve made this recipe in 2 weeks (lots of birthdays). I’ve made many different butter creams over the years, and this one is by far the best! Thank you and thank you from my 6 kids.
Hello! I was wondering how to make the coffee buttercream! It sounded super interesting and delicious but I don’t know exactly if I should replace the vanilla for coffee and how should this coffee be.
Thank you!
I add a teaspoon of instant espresso to start then add more. yes to vanilla 🙂
You may want to switch the brand of Confectioners sugar you are using. I found in the past the cheaper, no name brands can be grainy. Never had that issue with the quality brands….C&H being my fav.
Hi John! Thank you for this recipe and the video. I used it to frost two cakes I made for my brothers wedding and it was perfection! <3
Why is there so many air pockets in my buttercream?
LOVE IT! I put it on my gluten free bean cake. The salty yet sweet taste complimented the cake so beautifully! I’m sharing this recipe with my momma!!
Like a true Virgo you give details that others bakers don’t and thus a better product is the result, so thank you.
You use vanilla but I would omit it because I would like to add rosewater and lemon – would that make the mixture too slack do you think?
Perfection. Light and fluffy, creamy and buttery, and sweet without being cloying. 10/10 again, John!