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Vanilla Buttercream Frosting

A rich, fluffy, and delicious homemade vanilla buttercream frosting made with simple pantry staples—perfect for cakes, cupcakes, cookies, or by the spoonful.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 24 cupcakes
Ingredients Method Notes

Ingredients
  

Main
  • 1 cup unsalted butter softened to room temperature
  • 3 to 4 cups powdered sugar sifted
  • 2 teaspoons pure vanilla extract
  • 2 to 4 tablespoons milk or heavy cream depending on the consistency you want
  • Pinch of salt

Method
 

  1. Soften the butter at room temperature until it is pliable but not melted.
  2. In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer on medium speed for 2 to 3 minutes until creamy and slightly fluffy.
  3. Gradually add powdered sugar, one cup at a time, beating well after each addition to incorporate fully and avoid mess.
  4. Add the vanilla extract and a pinch of salt. Beat again to combine.
  5. Slowly add milk or cream, one tablespoon at a time, until desired consistency is reached: use less for thicker frosting or add more for a spreadable texture.
  6. Taste and adjust seasoning if desired by adding a bit more salt or vanilla.

Notes

Store at room temperature for a few hours, refrigerated for up to a week, or frozen for longer storage. Re-whip after bringing back to room temperature for best texture. Yields enough to frost 24 cupcakes with a simple spread or 12 with piped swirls. Easily customizable with cocoa powder, zest, extracts, or food coloring.