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This Vanilla Buttercream Frosting is creamy, sweet and easy to customize! It’s perfect for piping onto cakes, cupcakes and more.
Table of Contents
Easy Vanilla Buttercream Frosting
So this post has actually been on my site for more than 5 years now and today I’m giving it an update. I get SO many questions about buttercream and direct people here often. I feel like the information that was here wasn’t as helpful as it needed to be, so today that changes.
Plus, in the last 5 years I’ve made SO MUCH BUTTERCREAM and my opinions have changed slightly, so I feel like those things are worth sharing. All that said, my recipe is still the same. But hopefully you’ll find everything else included with it even more helpful than before.
Let’s get started!
Buttercream Frosting Ingredients
The ingredients used in a classic vanilla buttercream often vary only a little. Here is what I use when I make buttercream frosting:
Butter
Naturally this is the most important since we are making BUTTERcream.
In the past, I’ve said that I like to use a mix of salted and unsalted butter (or salted butter and shortening – see next ingredient), but this is one thing that has changed a little lately.
Now I recommend using all unsalted butter and then adding salt to taste. You most definitely don’t want to use all salted butter – it gives the buttercream a very strong salty butter flavor and you really don’t want that. So – you’ll need room temperature unsalted butter.
Shortening
This is one ingredient that often leads to questions.
“Can I substitute it for more butter?” Yes.
“Why do you use it? It’s gross.” Well, that’s a longer answer.
Let’s talk about it a bit. One reason I often use some shortening is for consistency purposes. When a cake doesn’t need to be refrigerated because of a filling or something, I like to leave my cakes at room temperature. I just prefer their texture that way. When an all-butter buttercream is left at room temperature for a full day or overnight, I find that it kind of releases moisture that I don’t care for.
By contrast, when I use some shortening, that doesn’t happen.Another thing about shortening is that if you live in a warm climate or are making cakes that will be outdoors, shortening can be really helpful because it’s not as susceptible to heat, like butter.And then the original reason that I started using some shortening was that I always found the buttery taste of an all-butter buttercream to be too much. But of course, this is another area where my opinion has changed a bit. Butter has grown on me. Lately I find myself enjoying an all-butter buttercream. Just be sure to use unsalted butter, like I said before.
Powdered Sugar
Also something I get a lot of questions about. This recipe uses a full 4 cups of powdered sugar to 1 cup of butter/shortening. The high amount of powdered sugar make this buttercream stable and pipe-able. This recipe covers roughly 12 cupcakes for me when frosting them quite generously, which I do. So when I frost cakes, which I also do quite generously, I double and sometimes even triple this recipe. That means anywhere from 8-12 cups of powdered sugar. A lot? Yes. But if you reduce it, you totally change the consistency of the frosting, which is super important – especially when frosting cakes and cupcakes. To read more about frosting consistency, check out this post.
Vanilla Extract
Naturally, this adds flavor. But the great thing about this buttercream is that it’s so adaptable. Swap out this extract for another and you’ve got another flavor. Score!
Heavy Cream or Water
I tend to use water, but cream also works well. Again, I like to leave my cakes at room temperature when I can, so I usually just go with water. That said, the high amount of fat in buttercream should keep buttercream that uses heavy cream fine at room temperature for a day or two.
Salt
Since unsalted butter is recommended, you’ll want to add salt to taste. I think this is really a big personal preference with this recipe. The salt can help cut back on the sweetness a bit. Too much though and it gets quite salty.
How To Make Vanilla Buttercream Frosting
This buttercream is super quick and easy to make!
- First, add your butter (and shortening, if using) to your mixer and beat until smooth and creamy. Again, be sure it’s all at room temperature.
- Next, you’ll add about half of the powdered sugar. It doesn’t have to be exact.
- Then add your extract and some water or cream. Basically, we want to add some liquid to keep the buttercream from getting super thick as we continue to add the powdered sugar. I usually add one tablespoon of liquid, plus the extract at this point.
- Add the rest of the powdered sugar and mix until smooth.
- At this point, you’ll want to add additional liquid as needed. How much you’ll add may depend a little on what you’re using your buttercream frosting for, but generally 2-4 tablespoons is plenty. Again, you can refer to my post on frosting consistency for a little more help on when to add more liquid and how much is too much.
- Finally, add a little salt. Start with a pinch and go from there.
How to Decorate Cakes and Cupcakes with Buttercream
If you’re looking for help decorating your cakes and cupcakes, I’ve got tutorials for both. My How to Frost a Smooth Cake tutorial is so well loved and an all time most viewed post. The video has more than a million views on YouTube. I really get into the details of how to actually frost your cake, so check it out. My tutorial for How to Frost Cupcakes is wonderful too. I show you 9 ways to frost cupcakes with 6 different piping tips. You can find links to all the tools I use in those posts, but here are some of my favorite piping tips.
- Ateco tip 844 – A go-to for piping onto cupcakes and for borders around cakes.
- Ateco tip 808 – A wonderful large round piping tip.
- Ateco tip 847 and Ateco tip 849 – Similar to the 844, but larger. I used the 847 tip on the cupcakes in these photos.
- Sprinkles – Not exactly a piping tip, but who doesn’t love them?
- Piping bags – Because you need these too.
Can I make buttercream ahead?
Absolutely! Make it and leave it on the counter overnight, or refrigerate it for up to a month.You can even freeze it for up to 3 months.
Why is my buttercream grainy?
If this happens, most likely this has to do with your powdered sugar. There’s no other ingredient that would be grainy. If you do experience this, you’ll want to try sifting your powdered sugar. I’ve never needed to do that, but if you don’t use your powdered sugar much and it’s been sitting for some time or you live in a humid environment, it may get kind of clumpy and then you’ll want to sift it.
Can I reduce the amount of powdered sugar?
Yes and no. Sure you can reduce it. Who’s to stop you? You’ll end up with a buttercream frosting (technically). But this question is really one of consistency.
I’ve been asked before if it was ok to reduce 8 cups of powdered sugar to 2 cups. If we talk about ratios here, then there’s 2 cups of butter for those 8 cups of powdered sugar. So if you reduce the powdered sugar to 2 cups without also adjusting the butter, it’ll be like eating straight butter with a touch of powdered sugar. Can you do it? Sure. Would I ever recommend it? Absolutely not. Not only would that taste bad (in my opinion), but the consistency would be totally off and it might not stay well on the cake it’s meant to go on. Not to mention that you couldn’t pipe it.
So I go back to recommending you check out my post on buttercream frosting consistency. Whether or not you can (or should) reduce it depends on how you want to use your frosting (and how you want it to taste).
And if you truly aren’t a fan of using much powdered sugar, then I might suggest checking out another kind of buttercream. This is an American Buttercream which gets it volume and stability from powdered sugar, so it’s hard to avoid. Swiss Meringue Buttercream gets its volume from egg whites that are cooked, so maybe check that out. I don’t currently have a recipe to recommend, but am working on it.
So there it is! Vanilla Buttercream Frosting. Super easy and totally delicious. I hope this updated post helps! As always, if you have questions, leave them below and I’ll do my best to help.
You might also like these frosting recipes:
Homemade Strawberry Frosting – 2 Ways
Cream Cheese Frosting
Fudgy Chocolate Buttercream Frosting
Stabilized Mascarpone Whipped Cream
Easy Strawberry Whipped Cream – 2 Ways
Chocolate Ganache
Watch How To Make It
Print
Vanilla Buttercream Frosting
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: about 2 1/2 cups
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This Vanilla Buttercream Frosting is creamy, sweet and easily adjustable! It’s a must-have recipe that’s super easy to make and pipes perfectly onto cakes and cupcakes!
Ingredients
- 1/2 cup (115g) unsalted butter, room temperature
- 1/2 cup (95g) shortening (or additional butter)
- 4 cups (460g) powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp (30-45ml) water or heavy cream
- Salt, to taste*
Instructions
- Combine the butter and shortening in a large mixer bowl and beat until smooth and creamy.
- Add about half of the powdered sugar and mix until smooth and well combined.
- Add the vanilla extract and 1 tablespoon of water or cream and mix until smooth and well combined.
- Add the remaining powdered sugar and mix until smooth and well combined.
- Add more water or cream until desired consistency is reached, then add salt to taste.
Notes
For the salt, start by adding a pinch or two and add more to your taste. I wouldn’t suggest adding more than 1/8 tsp.
You can add different extracts to change up the flavor. You can also add 1/4-1/2 cup of cocoa and a little more liquid to get a chocolate icing. For a peanut butter icing, add 3/4 cup of peanut butter.
Nutrition
- Serving Size: 2 1/2 cups
- Calories: 3288
- Sugar: 391.8 g
- Sodium: 742.3 mg
- Fat: 194.5 g
- Carbohydrates: 399.7 g
- Protein: 1 g
- Cholesterol: 244 mg
How long can this recipe sit on the counter? Thank you
It should be fine for up to 24 hours because of the high sugar content, but then you should refrigerate it.
I am a Family and Consumer Sciences teacher and my students are making sugar cookies for Christmas! I found your sugar cookie recipe and this butter cream recipe was one you recommended. With the sugar cookies you said it makes about thirty, how much butter cream frosting would I need? I do not want to make way to much or not have enough. I am very excited to try this recipe!!
Yes, I think it depend on the look you’re going for. This buttercream will definitely work, it just doesn’t dry hard and the cookie won’t be stackable. If you’d like one that will dry hard, try this sugar cookie icing. As for how much you need, that depends a little. You don’t really use that much buttercream per cookie, but that can vary based on the design. I always prefer to have more than I need, so that I don’t have to make more and end up with different colors. And then if you are dividing it between students, you may also want extra. It’s just really hard for me to say exactly, given the scenario. I’d probably at least double it.
its so nice to have a recipe site that has wonderful recipes. wonderful cakes and icing. Its also great to see your tutorials they are so instructional, your wonderful, and you do not charge your subscribers.. thank you so much
I’m so glad you enjoy the recipes and find my site helpful!
I am making this next week for a wedding shower and was so happy to find it! I’ve been looking for a recipe with Crisco for our climate. I want to know with the butter if this is white enough to tint or is it light yellow? I am making light blue for the piping and the cake will be white. I do want some butter flavor so I don’t want to do all crisco. Does this tint well?
It probably has a very slight yellow tint from the butter. It’s not going to be as yellow as an all butter frosting. But it does tint well. A common thing to do is actually add a hint of purple to the frosting to offset the slight yellow color.
Hi!! How do I know what is a good brand for shorting? Never bought any!
I use crisco. That’s really the only brand I ever see in our area.
I have a question, having occasional problem of my frosting coming away from the cake in spots when I do a round cake, I do not have this problem with sheet cakes. I use 1/2C crisco 4 cups p sugar 1/2 t flavor and 1/4 C water. Appreciate any help
It sounds like the frosting is probably too dry. I’d recommend using a full cup of crisco, or half butter/half crisco – just use 1 cup of whatever you prefer (butter or crisco).
Hello can you use this underneath fondant? How do you make Frosting thicker
I think that really depends on how you like to do cakes and the look you are going for. I don’t really use fondant much at all. When I did work with it a little more years ago, I found that I preferred chocolate ganache under the fondant because it stayed stiffer. You can use buttercream, but without adding much more powdered sugar, it won’t be as thick as chocolate and white chocolate ganache. I hope that helps.
If I wanted to make this a chocolate buttercream could I just replace some of the powdered sugar with cocoa powder?
Yes, you can find that recipe and amounts in my chocolate buttercream recipe.
This recipe is great! I enjoyed it a lot. How can you double or triple it? Is it a direct doubling of the ingredients? Thanks!
I’m glad you enjoy it! Yes, you can just double it or triple it.
What do you think about adding black raspberry jam to this butter cream?. Do you have a recipe for raspberry buttercream frosting?
You could certainly do that. I don’t personally love the flavor of jam in buttercream. I’d probably make some of this raspberry filling and use that in the buttercream.
Hi Lindsay,
I love your recipes! I use them all the time and they always turn out great! Thank you! When you use shortening in your buttercream do you use butter flavored or the regular? Thank you! Kelly
Thanks Kelly – glad you enjoy them! I use regular shortening.
The best buttercream frosting I have ever made. Highly recommend.
Awesome! So glad you enjoyed it!
Do this frosting withstand heat?
It’ll do better in heat than an all-butter version, but how well it does depends on how high the heat is and how direct.
This is the absolute best Buttercream Frosting!!! I used a caramel extract and frosted a 3 tier 9” Toffee Pecan Caramel cake. I actually doubled the frosting recipe and the amount was perfect!!
So glad you enjoyed it!
Is this recipe ok to freeze and use when needed?
Definitely!
How much shortening would you use in this recipe?
It’s listed in the recipe – half butter/half shortening.
Do you use vegetable shortening?
Yes
Is it OK to use gel food coloring for this recipe?
P.s. I love ALL of your recipes that I have tried including this one! You’re recipes are always my #1 go to!
Definitely!
And thank you! I’m so glad to hear that! 🙂