dessert· recipes
You can’t go wrong with this easy vanilla buttercream frosting recipe! It is perfectly creamy, not too sweet, and stiff enough to hold its shape when piped.
Vanilla Buttercream Frosting
I’ll admit, just a year ago I was quite intimidated by the idea of making homemade buttercream frosting. Before I had a stand mixer, whenever I’d try to make buttercream frosting using a hand mixer, it would end up gritty. I figured I was probably doing something wrong so when I got my stand mixer, I did my research, tried different combinations of basic ingredients, learned aboutsifting,and landed on the perfect recipe. Guys, I am NOT a natural baker. I mean, sifting seems like such an obvious concept, but I had no idea what the point of it was. Turns out, it’s a game changer! (read more about it here.)
This combination of powdered sugar, milk, vanilla extract, and stick butter makes for a perfectly smooth and creamy vanilla buttercream frosting. It is just sweet enough to compliment the cake without overpowering it. I prefer to use clear vanilla extract because it gives it that whiter color, but regular vanilla extract works just as well! Also, I prefer to use salted butter. If you use unsalted stick butter, throw a little pinch of salt in there. I love these Country Crock baking sticks – they are ready to bake as soon as you take them out of the refrigerator – no need to let them soften!
This recipe is enough for 18-24 cupcakes. When piping as shown in these photos, it will only cover about 18. If you are spreading the buttercream, or not piping such high peaks, it will of course go further.
Be sure to pin this vanilla buttercream frosting recipe so you can easily find it next time you bake a cake/cupcakes and want to skip the canned frosting!
4.6 from 14 reviews
Vanilla Buttercream Recipe
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Prep time
Total time
Author: Heather Tenneson
Yield: 18-24 cupcakes
Ingredients
- 1 cup butter, softened (2 sticks)
- 3.5 cups powdered sugar
- 2-3 tbsp milk
- 2 tsp clear vanilla extract
Instructions
- Beat softened butter in large bowl of stand mixer (or mix with hand mixer if stand mixer is not available.)
- Sift powdered sugar into bowl and begin mixing on low-medium speed
- Add milk and vanilla and mix on medium-high speed for 2-3 minutes until creamy
- If too thick, add more milk, about a tsp at a time. If too thin, add more powdered sugar until desired consistency is reached.
If you enjoyed this recipe, you may also enjoy:
Strawberry Lemonade Cupcakes
Strawberry Icebox Cake
Pumpkin Spice Bread Recipe
Related posts:
Meet Heather
I am a proud wife, a child of God, and a mother to three sweet little girls, navigating my way through this thing called life and sharing my journey with you along the way. I enjoy sharing little bits of parenting, travel, food, parties, organization, and a lot of family. Welcome, y’all! I hope you’ll grab a cup of coffee and stay a while!
Reader Interactions
Comments
Marlies Vater saysDas Buttercreme-Rezept ist gut. Hab ich so noch nicht gekannt. Ein Problem gibt es bei den Mengen Angaben .
Wir arbeiten mit Grammangaben. Wie kriege ich Butter in eine Tasse und wie groß ist die Tasse?Reply
- Angel says
I followed this recipe word for word & it turned out awful 🙁 the taste, texture, everything!!
Reply
- Heather Tenneson says
Oh no! I’ve had recipes that I’ve made time and time again not turn out right for some reason that I couldn’t put my finger on. Just a couple things that can effect the recipe – if the sticks of butter is not completely soft, not creaming the butter first before adding anything else, using a hand mixer instead of a stand mixer, not sifting the sugar. It took a lot of playing around for me to get it right. I hope it comes out better next time!
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- Jill says
We just made this frosting for our Christmas cookies. It turned out perfectly! It is creamy, flavorful and not too sweet. Thanks for the great recipe!
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- Heather Tenneson says
Thank you, Jill! I’m so glad you enjoyed the recipe!!
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- these paper says
The cream is so gentle. I am sure that you will get a lot of pleasure while eating these cupcakes. I will definitely try to cook them.
Reply
- Rosie says
I want to make a batch but use in a few days. What’s the best way to store the frosting? Do I whip it again before I used it?
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- Heather Tenneson says
I’ve actually never made it ahead of time. I’ve always gone ahead and piped it onto the cupcakes and it’s good at room temp for about a week. I would think it would be fine to keep covered at room temp
Reply
- Renee says
Loved this icing! Turned out great! I have recently started making buttercream icing and this has been the best recipe.
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- Heather Tenneson says
I’m so happy to hear that!! So glad you liked it!
Reply
- Rubi Kaur says
I have stuffed chicken breast before, with feta cheese and arugula or something like this. And my Family was indeed impressed ? The Caprese combo sounds pretty amazing!
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- Hannah Flack says
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
Reply
- Heather Tenneson says
I’m so glad you enjoyed the recipe, Hannah! Thanks for reading!!
Reply
- Sandra Robinson says
Can you make this into chocolate
Reply
- Kathleen Arata says
Love this vanilla buttercream My husband is more of a cake guy He only likes a small amount of frosting,, well he loves this frosting Now I can make a cake with the right cake to frosting ratio ( and add a little more frosting if I want)
It’s delicious and I consider myself a frosting expert! Lol. Thank you for sharing this recipeReply
- Heather Tenneson says
I’m so glad you enjoyed this recipe!!!
Reply
- Rose Martine says
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
Reply
- Hannah Flack says
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
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- Hannah Flack says
Sounds wonderful!! I’ll have to try this on weight watchers :). I love spaghetti squash so I usually poke a hole in it and cook it in the microwave about ten minutes. That gets it half way done. Then I finish by roasting it cut side down in the oven because it has better flavor!!
Reply
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- Ashley Jones says
recipe looks wonderful. i hope you don’t mind but i added this recipe to my site with working links to your page. can’t wait to try this one out.
Reply
- 1ZsGirl says
Turned out great! I used a hand mixer. I reduced the sugar a little bit and still found it a bit too sweet, but I dont like too much sweetness in treats.
The key is to mix your butter first until it’s nice and fluffy.
Perfect texture for cupcakes and cakes.Reply
- Ashley Jones says
What’s up, all is going nicely here and ofcourse every one is sharing facts, that’s truly fine, keep up writing.
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I appreciate you sharing your recipe! I’ve heard about your blog before, and I’m going to spend the afternoon reading it.
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