Every home baker needs a go-to frosting recipe that’s quick, reliable, and delicious. This Vanilla American Buttercream Frosting is exactly that—creamy, sweet, and perfectly pipeable. It’s the classic topping for cupcakes, cakes, cookies, and more, and it comes together in just 10 minutes using a single bowl and four simple ingredients.
Perfect for everyday treats or elegant celebration cakes, this buttercream is smooth, fluffy, and richly flavored with vanilla. Whether you’re decorating a birthday cake or adding flair to cupcakes, this buttercream has the ideal balance of texture and sweetness.
Why You’ll Love This Vanilla Buttercream
- Fast & Easy: Ready in 10 minutes with just one bowl.
- Smooth & Creamy: Perfect for spreading and piping.
- Customizable: Adjust thickness with cream, and add flavors or colors as desired.
- Shelf-Stable: Holds up beautifully at room temperature.
- Versatile: Great on everything from layer cakes to sandwich cookies.
Ingredients (Yields Enough for 24 Cupcakes)
- 1 cup (2 sticks) unsalted butter, softened
- 16 oz (about 3.5 to 4 cups) powdered sugar
- 1–2 tablespoons milk or heavy cream (up to ¼ cup, as needed)
- 2 teaspoons vanilla extract
- Pinch of salt (optional, to balance sweetness)
Step-by-Step Instructions
Step 1: Cream the Butter
In a large mixing bowl, use a hand or stand mixer fitted with a paddle or whisk attachment to cream the softened butter. Beat on medium-high speed for about 4–5 minutes, or until the butter is pale yellow and smooth. Scrape down the sides of the bowl as needed.
Step 2: Add the Sugar and Vanilla
Turn off the mixer and add the powdered sugar and vanilla extract. Start mixing on low speed to avoid a sugar cloud. Once the mixture begins to incorporate and looks crumbly, increase to medium-high speed and whip for 3–4 minutes until light and fluffy.
Step 3: Adjust the Consistency
Evaluate the texture of your frosting. If it’s too thick, gradually mix in milk or cream, ½ tablespoon at a time, until it reaches your desired consistency—whether that’s stiff for piping, or smooth for spreading.
Step 4: Use or Stor
Your frosting is now ready to use! Spread it over cakes or pipe onto cupcakes immediately. If not using right away, it can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
Pro Tips for Success
- Soft Butter Is Key: Let the butter sit at room temperature until soft but not greasy for the best texture.
- Sift the Sugar: For extra smooth frosting, sift your powdered sugar before adding it.
- Use Heavy Cream for Richness: Cream adds a richer mouthfeel than milk, perfect for special occasion cakes.
- Beat Long Enough: Whipping the butter and sugar thoroughly ensures light, fluffy results.
Flavor Variations
Want to mix things up? This vanilla American buttercream is a perfect base for other flavors:
- Chocolate: Add ½ cup cocoa powder with the sugar and a touch more milk.
- Lemon: Add 1 tablespoon lemon zest and a splash of lemon juice.
- Strawberry: Mix in ¼ cup freeze-dried strawberry powder or puree.
- Espresso: Dissolve 1–2 teaspoons of instant espresso powder in a tablespoon of milk before adding.
How Much Frosting Do You Need?
This batch makes enough to:
- Generously frost 24 cupcakes
- Frost a 9×13-inch sheet cake
- Fill and frost an 8-inch 2-layer cake
- Decorate cookies or fill sandwich cookies
Storage and Make-Ahead
At Room Temperature: Store in an airtight container for up to 2 days. Re-whip before using if it starts to firm up.
In the Fridge: Keeps for up to 1 week. Let it come to room temperature and re-whip before using.
Freezer Friendly: Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then bring to room temperature and beat again to fluff it back up.
Join the Conversation
Have you tried this Vanilla American Buttercream Frosting recipe? Share your decorating creations and flavor twists with us! Tag your photos or leave a comment below. Whether it’s wedding cupcakes or holiday cookies—we’d love to see how you made it your own.
Vanilla American Buttercream Frosting
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 16 oz about 3.5 to 4 cups powdered sugar
- 1 –2 tablespoons milk or heavy cream up to ¼ cup, as needed
- 2 teaspoons vanilla extract
- Pinch of salt optional, to balance sweetness
Instructions
Step 1: Cream the Butter
- In a large mixing bowl, use a hand or stand mixer fitted with a paddle or whisk attachment to cream the softened butter. Beat on medium-high speed for about 4–5 minutes, or until the butter is pale yellow and smooth. Scrape down the sides of the bowl as needed.
Step 2: Add the Sugar and Vanilla
- Turn off the mixer and add the powdered sugar and vanilla extract. Start mixing on low speed to avoid a sugar cloud. Once the mixture begins to incorporate and looks crumbly, increase to medium-high speed and whip for 3–4 minutes until light and fluffy.
Step 3: Adjust the Consistency
- Evaluate the texture of your frosting. If it’s too thick, gradually mix in milk or cream, ½ tablespoon at a time, until it reaches your desired consistency—whether that’s stiff for piping, or smooth for spreading.
Step 4: Use or Store
- Your frosting is now ready to use! Spread it over cakes or pipe onto cupcakes immediately. If not using right away, it can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
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