Description

This classic Vanilla Buttercream Frosting recipe is creamy, fluffy, and perfectly sweetened, making it an ideal topping for cakes, cupcakes, and cookies. Made with softened unsalted butter, powdered sugar, pure vanilla extract, and a touch of cream or milk, this frosting is easy to prepare and can be adjusted to your preferred consistency. It’s a versatile and delicious frosting that brings a smooth, rich vanilla flavor to your baked goods.

Ingredients

Frosting Ingredients

1 cup unsalted butter (softened)
3–4 cups powdered sugar (sifted)
2 teaspoons pure vanilla extract
2–3 tablespoons heavy cream or milk
Pinch of salt

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Instructions

Beat the butter: In a large mixing bowl, beat the softened butter on medium speed for 2–3 minutes until it becomes creamy and pale in color.
Add powdered sugar gradually: Slowly add the sifted powdered sugar, 1 cup at a time, mixing on low speed after each addition until completely incorporated. Remember to scrape down the sides of the bowl as needed to ensure even mixing.
Incorporate remaining ingredients: Add the vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk to the bowl. Beat on medium-high speed for 2–3 minutes until the frosting is light, fluffy, and easily spreadable.
Adjust consistency: If the frosting feels too thick, add more cream or milk, one teaspoon at a time, until you reach your desired texture. Conversely, if it’s too thin, add additional powdered sugar to thicken it up.
Use or store: Use the frosting immediately to decorate cakes, cupcakes, or cookies. If storing, place in an airtight container in the refrigerator for up to one week. Before reuse, bring it to room temperature and re-whip until fluffy.

Notes

For a whiter frosting, use clear vanilla extract and beat the frosting for an extra minute to incorporate more air for a lighter texture.
This recipe yields enough frosting to cover one 9×13-inch cake, 12–16 cupcakes, or one 8-inch layer cake.