This classic and delicious recipe is a staple for every dessert lover. My Favorite Vanilla American Buttercream Frosting is now here and ready for you to use on your favorite cakes, cookies, cupcakes, and more! It comes together in just minutes and uses only 4 ingredients!
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This easy vanilla buttercream recipe is my go-to for every decorated cake, cupcakes, or cookies. It is delicious, it is easy, and it is a family favorite. It is easy to make as it only takes a few minutes, and it is versatile with flavor combinations. It is a perfect base frosting recipe, and I am excited to finally have it on the blog to share with you!
I first began using this recipe in 2015, originally adapted from Wilton's. Over the years I adjusted the ratios and settled on this version that is quick and simple and has never let me down. This recipe is the one I used on my Berry Cake and Funfetti Cake!
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Why You Will Love This Recipe
I know you will adore this recipe because:
- It is so easy to make! Truly, it takes only a few minutes of your day to have this fabulous frosting whipped up and ready to use!
- It is versatile. You can substitute the vanilla extract for various other flavors, or even add in different ingredients for flavor overload. See more down below in Variations.
- It’s delicious! It is sweet, silky and so very smooth. Combine it with a vanilla cake, or chocolate cake, and you can’t go wrong.
You can use this frosting recipe on cookies, like my Strawberry Sugar Cookies or Chocolate Sugar Cookies.
Ingredients
Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.
Butter. I prefer unsalted butter, but you can use salted butter (just omit the option of salt). Make sure the butter is at room temperature, and cubed or sliced to help for easier mixing.
Vanilla. You can use pure vanilla extract, clear vanilla extract, or vanilla bean paste. If you need a whiter frosting, then I recommend using clear vanilla extract. If you plan to color the frosting, then you can use any of the other vanillas.
Confectioner’s Sugar. Also known as powdered sugar. I recommend sifting before using it as this will help remove any clumps and help for easier mixing.
Heavy Cream. You can substitute with whole milk or half and half.
Salt. I do not use salt in my frosting, but if you want a less sweet frosting (this recipe is on the sweet side), then add ½ teaspoon of fine sea salt to help offset.
Pre-Bake Tips
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Room Temperature Ingredients. Make sure your butter is softened before beginning.
Sift Confectioners Sugar to help the butter and sugar incorporate much easier.
Make sure to cover frosting if not in use so it does not crust over. You can dampen a kitchen towel and place it over the bowl with frosting, or you can also place it in a piping bag and seal it to ensure it does not crust over.
Variations
This base flavor for classic buttercream frosting is very versatile. You can easily swap the vanilla for any other extract - almond, lemon, strawberry, etc. I would recommend substitution 1:1 to ensure consistent results.
Decorating Tips
- Use an offset spatula to help spread this perfect buttercream onto your cake, cupcakes, or cookies. It helps make the process much simpler.
- Using piping tips to help decorate desserts is a staple when using vanilla frosting. Popular piping tips are Wilton's 1M for piping rosettes or Ateco 843 for piping textured swirls.
- If you are planning to color frosting and will only use 1 color, I recommend adding it at the same time you add the heavy cream. If you plan to color multiple colors, separate quantities based on needs and color in separate bowls. Don't forget to cover the fluffy frosting waiting to be colored so it does not crust!
- Help your frosting get whiter in color by either adding a very tiny drop of purple food coloring to offset the yellow color from the butter or adding 1-2 drops of white food gel coloring.
How To Make Vanilla American Buttercream Frosting
This classic American buttercream recipe uses baking tools and ingredients that can be found in most homes. Please see the recipe card for the full list of equipment and ingredients.
Step 1: Add the cubed butter, sifted confectioner's sugar, and vanilla extract to a stand mixer bowl.
Step 2: Using a paddle attachment, mix on low speed until most of the sugar has been absorbed by the mixture and it looks crumbly.
Step 3: Add 2 - 3 tablespoons of heavy cream, and mix on medium low until well combined. Turn up the speed to medium-high speed and mix for about 3 - 4 until light in color and fluffy.
Step 4: To remove air bubbles, turn the speed to the lowest setting and mix for 5-8 minutes. Proceed to use as needed!
FAQ's
Yes, you can! You can use a handheld mixer with the whisk attachment and follow the same steps. When you reach Step 5 to remove air bubbles, use a rubber spatula and rub the frosting up against the bowl to pop the air bubbles. You’ll need to do this for a few minutes to ensure all air bubbles are removed.
You can! To create a ‘stiffer’ frosting, simply reduce the heavy cream to 2 tablespoons. If you find the frosting is still too loose, add ¼ cup of confectioner's sugar at a time until you have reached the desired consistency.
Frosting will crust over quickly if left open to the air. Once prepared, either cover bowl with a damp kitchen towel, or place frosting in a piping bag and seal tightly.
This recipe yields approximately 2 ½ cups, one 8" two-layer cake, or 2 dozen cupcakes.
Storage
You can store this in an airtight container for up to 10 days. When ready to use, remove from refrigerator and allow to come to room temperature for about 30 minutes to 1 hour before using.
If you try this Vanilla American Buttercream Frosting recipe, or any other recipe on this website, please don't forget to leave a star ⭐️ review! Your feedback and comments are appreciated!
Favorite Vanilla American Buttercream Frosting
Save This Recipe for Later!
Get his recipe direct to your inbox along with the monthly Newsletter sharing new recipes, tips and behind the scenes details. We won't be spammy - promise!
Equipment
- stand mixer with paddle attachment
- rubber spatula
- kitchen scale optional but recommended
- sifter
Ingredients
- 1 cup unsalted butter cubed, room temperature
- 3 - 4 cup confectioner's sugar sifted
- 1 tsp vanilla extract
- 2 - 3 tbsp heavy cream
Instructions
- Add the cubed butter, sifted confectioner's sugar, and vanilla extract to a stand mixer bowl.
- Using a paddle attachment, mix on low speed until most of the sugar has been absorbed by the mixture and it looks crumbly.
- Add 2 - 3 tablespoons of heavy cream, and mix on medium-low until well combined. Turn up the speed to medium-high speed and mix for about 3 - 4 until light in color and fluffy.
- To remove air bubbles, turn the speed to the lowest setting and mix for 5-8 minutes. Proceed to use as needed!
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