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This Vanilla Buttercream Frosting is creamy, sweet and easy to customize! Itโs perfect for piping onto cakes, cupcakes and more.

Easy Vanilla Buttercream Frosting
So this post has actually been on my site for more than 5 years now and today Iโm giving it an update. I get SO many questions about buttercream and direct people here often. I feel like the information that was here wasnโt as helpful as it needed to be, so today that changes.
Plus, in the last 5 years Iโve 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 youโll find everything else included with it even more helpful than before.
Letโs 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, Iโve said that I like to use a mix of salted and unsalted butter (or salted butter and shortening โ 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 donโt want to use all salted butter โ it gives the buttercream a very strong salty butter flavor and you really donโt want that. So โ youโll need room temperature unsalted butter.
Shortening
This is one ingredient that often leads to questions.
โCan I substitute it for more butter?โ Yes.
โWhy do you use it? Itโs gross.โ Well, thatโs a longer answer.
Letโs talk about it a bit. One reason I often use some shortening is for consistency purposes. When a cake doesnโt 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 donโt care for.
By contrast, when I use some shortening, that doesnโt 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 itโs 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 โ 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 itโs so adaptable. Swap out this extract for another and youโve 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, youโll 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 itโs all at room temperature.
- Next, youโll add about half of the powdered sugar. It doesnโt 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, youโll want to add additional liquid as needed. How much youโll add may depend a little on what youโre 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 youโre looking for help decorating your cakes and cupcakes, Iโve 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 โ A go-to for piping onto cupcakes and for borders around cakes.
- Ateco tip 808 โ A wonderful large round piping tip.
- Ateco tip 847 and Ateco tip 849 โ Similar to the 844, but larger. I used the 847 tip on the cupcakes in these photos.
- Sprinkles โ Not exactly a piping tip, but who doesnโt love them?
- Piping bags โ 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. Thereโs no other ingredient that would be grainy. If you do experience this, youโll want to try sifting your powdered sugar. Iโve never needed to do that, but if you donโt use your powdered sugar much and itโs been sitting for some time or you live in a humid environment, it may get kind of clumpy and then youโll want to sift it.
Can I reduce the amount of powdered sugar?
Yes and no. Sure you can reduce it. Whoโs to stop you? Youโll end up with a buttercream frosting (technically). But this question is really one of consistency.
Iโve been asked before if it was ok to reduce 8 cups of powdered sugar to 2 cups. If we talk about ratios here, then thereโs 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, itโll 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 itโs meant to go on. Not to mention that you couldnโt 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 arenโt 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 itโs hard to avoid. Swiss Meringue Buttercream gets its volume from egg whites that are cooked, so maybe check that out. I donโt 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 Iโll do my best to help.
You might also like these frosting recipes:
Homemade Strawberry Frosting โ 2 Ways
Cream Cheese Frosting
Fudgy Chocolate Buttercream Frosting
Stabilized Mascarpone Whipped Cream
Easy Strawberry Whipped Cream โ 2 Ways
Chocolate Ganache
Watch How To Make It
PrintVanilla 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! Itโs a must-have recipe thatโs 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
- 2โ3 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 wouldnโt 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 will this frosting keep on cupcakes stored in an airtight tin?
This frosting is fine at room temperature for up to 48 hours, then you could refrigerate the cupcakes to make it last up to a week.
This is my go-to buttercream recipe๐๐ป I use 1/2 nondairy butter and the shortening stabilizes it. And everyone raves about the icing!
Can this recipe generously frost a 3 layer cake?
It depends a little on how much frosting you like and what size cake it is. I double it, or use 2 1/2 recipes worth, for a 3 layer 8-inch cake, but I tend to use a good bit of frosting. Not everyone will need that much.
How much of this recipe with I need to cover a six inches 6 layer cake
It depends a little on how much frosting you like. I use 1 1/2 recipes worth for my 6 inch vanilla cake.