This is the best buttercream frosting made with only 4 ingredients. It’s so light and creamy and is perfect on cupcakes, cookies and cakes. 

Buttercream frosting topped on a vanilla cupcake.

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Homemade Vanilla Buttercream Frosting

This vanilla buttercream frosting has been my go-to for years, and for good reason. It’s creamy, sweet, and perfectly balanced with just the right ratio of butter to powdered sugar and vanilla. I use it on everything from my classic vanilla cake to simple cake mix vanilla cupcakes, and it never disappoints.

I often get asked what makes the perfect frosting recipe, and this is the one I always share. It’s simple to make, pipes beautifully, and turns any dessert into something extra special.

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“Absolutely the BEST buttercream frosting recipe, ever. Silky smooth, spreadable and delicious. This will be the only frosting recipe I ever make.”

Kathy

Key Ingredients

Buttercream frosting ingredients on counter.

Find the full printable recipe with specific measurements below.

  1. Butter: Use salted real butter. If you only have unsalted butter on hand, add in about 1/4 teaspoon salt for every stick of butter. You also do not want the butter to soften before adding it in.
  2. Powdered sugar: AKA confectioners’ sugar. Make sure to sift the powdered sugar before mixing it in. This helps get rid of any lumps.
  3. Vanilla extract: Add in vanilla for extra flavor. If you want your buttercream to be a bright white color, use pure white vanilla. If you love vanilla frosting, add in a little bit more for a bolder vanilla flavor.
  4. Heavy cream: You only need a few Tablespoons of cream to help thin out the frosting. I’d start with 1 Tablespoon, then add more in if needed.

How to Make Buttercream Frosting

Showing how to make buttercream frosting in a 4 step collage.
  1. Whip Place the butter in a large mixing bowl and whip for about 1-2 minutes until creamy.
  2. Mix. Slowly add in 2 cups of powdered sugar and mix until combined. Then pour in the vanilla and add 1 more cup of powdered sugar at a time and continue mixing. Depending on the consistency or sweetness level, you may want to add a few Tablespoons of cream to thin it out. Taste and add a pinch of salt if needed.
  3. Beat. Using a hand mixer or stand mixer, beat the buttercream for a few more minutes to give it a light and airy consistency. Then stir with a spatula and frost your dessert.
  4. Frost. Use a 1M piping to frost cupcakes or on top of cake layers.
Buttercream whipped in a glass bowl.

Recipe Tips

  • If I’m frosting cookies, I like my buttercream a little thinner. If frosting cupcakes, I like it to be pretty thick so that it holds a point.
  • Adjust the thickness of the buttercream frosting, by adding in a Tablespoon of milk or heavy cream to thin it out.
  • I use a 1m tip to frost my cupcakes. If using a tip, the recipe will frost between 12-15 cupcakes. If spreading with a knife, it will frost about 24 cupcakes.
  • No piping bag? Use a zip-top bag and snip off one corner, it works great in a pinch!
  • Add sprinkles on immediately after frosting so that they stick.
  • Feel free to add in a few drops of food coloring if desired.
  • If you have any leftover frosting or birthday cake, try making my easy cake pop recipe.
Buttercream frosted on a vanilla cupcake.

Some of my favorite desserts to frost with buttercream are my chocolate cupcakes, sugar cookie bars and my strawberry sheet cake.

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Buttercream frosting topped on a vanilla cupcake.

Buttercream Frosting

5 from 137 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12
This light and fluffy buttercream frosting will become one of your staple recipes when baking! It's made with only 4 ingredients and is perfect on cupcakes, cookies, cakes and more. 
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Video

Ingredients 

  • 1 cup salted butter , cold (2 sticks)
  • 2 teaspoons vanilla extract (use clear if you want it pure white)
  • 4-5 cups powdered sugar , measured then sifted
  • 1-3 Tablespoons heavy cream or milk , more or less as needed

Instructions

  • In the bowl of a stand mixer fitted with paddle attachment, whip the butter 2 to 5 minutes on medium speed, or until smooth and creamy. For extra fluffy buttercream, scrape down the sides and beat butter another 5 minutes and then add in the vanilla and mix until combined.
  • Slowly add in 2 cups powdered sugar. Mix until incoporated. 
  • Add 1 cup powdered sugar at a time and continue mixing until you get the right consistency. At this point you may need to add 1 to 2 Tablespoons heavy cream to thin the frosting. You want the frosting to be thick, creamy, and to be able to hold a point.
  • Beat frosting for a couple more minutes on low speed to help it become light and airy. Stir with a spatula and then frost.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Piping: If using a tip, the recipe will frost between 12-15 cupcakes. If spreading with a knife, it will frost about 24 cupcakes.
Storing: I let my buttercream sit out at room temperature for up to 48 hours. If it’s not going to be used before 48 hours, then I’ll store in the refrigerator. Before serving, I’ll take it out of the fridge and let sit out for at least an hour to soften.
Freezing: To freeze, store in an airtight container (I prefer freezer bags) in the freezer. To thaw, stick in the refrigerator over night.

Nutrition

Calories: 136kcal, Fat: 15g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 134mg, Potassium: 4mg, Vitamin A: 470IU, Calcium: 5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions and Variations

You can make different variations if preferred, like my cinnamon buttercream frosting. Or try chocolate buttercream, cream cheese frosting or strawberry buttercream.

Or try switching out the pure vanilla extract for almond extract or lemon zest for a fun twist. We love the combination of vanilla and almond extracts in this sugar cookie frosting recipe!

Recipe FAQs

What is the difference between American buttercream and Swiss meringue buttercream?

American buttercream is the simpler version made with just butter, powdered sugar, and flavoring. Swiss meringue buttercream is made by heating egg whites and sugar over a double boiler before whipping in butter, giving it a silkier texture and less sweet flavor. This recipe is for American buttercream, which is much quicker and easier to make at home.

What’s the best butter to use for buttercream frosting?

Using unsalted butter helps control the amount of salt in the recipe. I also lke to start out with cold butter.

Can I use margarine instead of butter to make this buttercream?

Yes, you can! Simply use the same amounts and then add powdered sugar or heavy cream to get the desired consistency.

How should I store homemade buttercream frosting?

Buttercream can sit at room temperature for up to 48 hours. After that, it’s best to refrigerate it, where it will stay fresh for about 7 days. If you do refrigerate, bring it back to room temperature for at least an hour before serving so it softens. On hot or humid days, I recommend refrigerating right away to keep the frosting stable.

Can I freeze buttercream?

Yes. Store in an airtight container (I prefer a freezer bag) in the freezer. To thaw, stick in the refrigerator overnight.