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–+ servings
Whipped vanilla buttercream frosting in a bowl with some on a small offset spatula.

Vanilla Buttercream Frosting

By Tammy Spencer
Deliciously rich and creamy, vanilla buttercream frosting whips up quickly with just the right amount of sweetness. Made with only five ingredients, this whipped vanilla frosting spreads and pipes smoothly for a beautiful finish on cakes or cupcakes!
5 from 1 vote
Prep Time15 minutes
Total Time15 minutes
Servings: 6 cups
Calories: 835kcal

Special Equipment

Ingredients

  • 1¾ cups (395 grams) unsalted butter, softened, cut into chunks (3½ sticks), see Recipe Notes
  • 1¾ pounds (790 grams) powdered sugar, sifted
  • 6 tablespoons (90 grams) heavy cream, milk, or milk substitute
  • 1 tablespoon (15 grams) pure vanilla extract, or a fresh vanilla bean, scraped, see Recipe Notes
  • ¼ teaspoon (¼ teaspoon) kosher salt
  • food coloring, optional, see Recipe Notes

Instructions

  • In the bowl of a stand mixer fitted with a paddle attachment (or a hand mixer and a large bowl), beat 1¾ cups unsalted butter on medium speed until it is creamy and lightened in color, about two minutes.
  • Add 1¾ pounds powdered sugar, 6 tablespoons heavy cream, 1 tablespoon pure vanilla extract (or fresh vanilla bean seeds, if using), and ¼ teaspoon kosher salt. Beat at high speed for three minutes or until fluffy. Stir in food coloring, if using.
  • If needed, just the buttercream’s consistency by adding more powdered sugar if it’s too thin, more heavy cream if it’s too thick, or a pinch more salt if it’s too sweet.
  • You have vanilla buttercream frosting! Fill, crumb coat, and frost or pipe as you like.
  • Storage instructions: Store in an airtight container in the refrigerator for up to 2 weeks. When you're ready to use it, let it come to room temperature on the counter for several hours before using (you can stick it in the microwave for 10 to 15 seconds to help soften it if you’re short on time). It’s best to whip it on high speed in your mixer for 30 seconds for a better consistency before using.
  • This recipe should make enough to frost and fill a 2-layer 8- to 9-inch round cake or a 3- 4-layer 6-inch round cake, and can be scaled as needed.

Recipe Notes

While using unsalted butter is the best way to control the amount of salt, you can use salted butter if that's what you have on hand. Adjust the additional salt used as needed.
Use a fresh vanilla bean to see the seeds scattered throughout for a real homemade look.
If you want to color your buttercream, gel food coloring works best because it won't thin the product.
When adjusting the consistency of the buttercream, a little heavy cream or milk goes a long way! If you add too much, you can add in more powdered sugar to stiffen up the frosting. This holds true while using the buttercream as well - if you’re frosting a cake and decide it’s too thin, mix in some more powdered sugar. If it’s too thick, add some more heavy cream or milk.

Nutrition

Serving: 1cup | Calories: 835kcal | Carbohydrates: 86g | Protein: 2g | Fat: 55g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 123mg | Sodium: 13mg | Potassium: 172mg | Fiber: 2g | Sugar: 79g | Vitamin A: 1428IU | Calcium: 31mg | Iron: 3mg