Vanilla buttercream frosting — light, fluffy American buttercream that comes together in minutes. It tastes like classic bakery-style frosting and turns any cake or batch of cupcakes into something special.
This vanilla buttercream frosting is the easiest and most reliable buttercream recipe you can make — soft, creamy, and ready in minutes.
It’s that classic American buttercream everyone loves for cakes and cupcakes.
This is a classic whipped vanilla buttercream — fluffy, smooth, and perfect for piping cakes and cupcakes, from tall layer cakes to simple cupcake swirls.
Why you'll love this recipe
- Super smooth & fluffy – never grainy, always creamy.
- Only 4 ingredients – quick, simple, consistent.
- Perfect for cakes & cupcakes – spreads easily and pipes beautifully.
★★★★★ “I’ve made it a couple of times and get so many compliments. It’s the perfect level of sweetness!”
See all reviews or leave yours →
Ingredients you need
You only need four basic ingredients to make this fluffy vanilla buttercream icing at home, just like a classic American buttercream frosting from a bakery.
- Butter – Unsalted, softened, +80% fat for a rich vanilla buttercream.
- Powdered sugar – Icing/confectioners’ sugar only. No granulated sugar or the frosting gets grainy.
- Heavy cream – Heavy cream or heavy whipping cream (milk works in a pinch).
- Vanilla – Pure vanilla extract, or vanilla bean / paste for a stronger flavor.
Tips for the Best Results
- Soft butter — take it out 30 minutes before.
- Whip the butter well — 3–5 minutes in the mixing bowl until pale and fluffy for the best buttercream texture.
- Sift the sugar — makes the frosting instantly smoother.
- Whip again after adding the sugar for that airy, whipped texture.
- For extra whipped vanilla frosting – let the mixer run a little longer until it looks very light and airy, with a spreadable but pipeable consistency.
How to Make Buttercream Frosting
This method creates a whipped vanilla buttercream frosting that stays fluffy, stable, and easy to pipe on cakes and cupcakes.
Whip softened butter in your mixer (whisk attachment) on high for 3–5 minutes until pale and fluffy.
Add the sifted powdered sugar in batches, mixing on medium speed just until smooth.
Mix in the vanilla and heavy cream, then whip on high for about 5 minutes until the buttercream is thick, fluffy, and smooth.
How to Get a Super Smooth Buttercream
For a super-smooth finish, mix this American buttercream on low with the paddle (or a spatula) for 1–2 minutes to push out the air bubbles and make it silky.
My favorite trick: warm a small spoonful of buttercream in the microwave until just soft, mix it back in, and bring the whole bowl close to 23°C (73°F).
>> The texture becomes extra smooth — perfect for frosting a layer cake with clean, sharp edges.
5 Ways to Use This Buttercream
- Layer cakes & birthday cakes – Smooth, fluffy, perfect for frosting and filling tall cakes.
- Cupcakes – Pipes beautifully for swirls, rosettes, and decorative toppings.
- Cookie sandwiches – Ideal between two soft cookies for a sweet, creamy filling.
- Brownies & bars – Add a swirl of frosting on top for an easy upgrade.
- Piping designs – Clean borders, simple flowers, perfect stable swirls.
Use it to frost a vanilla birthday cake or swirl it on top of soft vanilla cupcakes.
Buttercream Variations
- Nutty – Add pistachio paste for a rich, nutty flavor.
- Fruity – Mix in strawberry purée or raspberry compote for a fresh twist.
- Cookies – Fold in crushed Oreo cookies for a cookies-and-cream finish.
- Caramel – Stir in salted caramel sauce for a buttery caramel note.
- Chocolate – Add cocoa powder or melted chocolate for a classic chocolate version, or black cocoa for a darker color.
Looking for more flavors? Check out my full collection of Buttercream Recipes.
Recipe Questions
Is buttercream icing the same as buttercream frosting?
Yes, it’s the same recipe. This vanilla buttercream frosting (or buttercream icing) works for cakes, cupcakes, and cookies.
How long should I whip buttercream?
About 3–5 minutes until pale and fluffy. For a lighter whipped texture, mix a bit longer.
Can I flavor this buttercream?
Yes—add extracts, citrus zest, fruit purées, cocoa powder, or melted chocolate.
How long can it stay at room temperature?
A few hours is fine. If the room is warm, keep it chilled.
Why is my buttercream grainy?
It usually comes from unsifted powdered sugar or not enough mixing. Beat it longer for a smooth, creamy buttercream.
More Buttercream Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
Print
Vanilla Buttercream Frosting
- Total Time: 10 minutes
- Yield: 12 cupcakes/ Frost 6-inch cake
Description
This creamy vanilla buttercream frosting is light, fluffy, and perfect for cakes, cupcakes, and layer cakes. Ready in minutes with simple pantry ingredients. (Yields enough to frost a 6-inch layer cake or decorate about 10 - 12 cupcakes)
Ingredients
- 200 g (1 cup) unsalted butter, softened
- 350 g (3 ¼ cups) powdered sugar, sifted
- 80 ml (⅓ cup) heavy cream (full-fat)
- 2 tsp vanilla extract
- 1 pinch salt (optional)
Instructions
- Place softened butter in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 3–5 minutes until pale, fluffy, and creamy.
- Reduce the speed to low and add the sifted powdered sugar in 3–4 additions until fully incorporated.
- Add the vanilla extract and heavy cream, then beat on high speed for 5 minutes until the frosting is smooth, light, and voluminous.
- Switch to a rubber spatula or the paddle attachment and mix on low speed for 1–2 minutes to remove air bubbles and get a perfectly smooth buttercream.
- Use immediately on cakes or cupcakes, or refrigerate covered with plastic wrap.
Notes
Storage
- Keep the buttercream in an airtight container in the fridge for up to 1 week.
- Before using, let it come back to room temperature and re-whip 1–2 minutes until smooth.
- You can freeze it for up to 2 months. Thaw overnight in the fridge, then mix again to bring back the fluffiness.
Tips
- Always weigh your ingredients — buttercream is much more reliable with a scale.
- Whip long enough — this is what makes it fluffy and light.
- Always sift the sugar for a smooth frosting.
- Add the heavy cream slowly to control consistency.
- For an extra-smooth finish, mix 2 minutes on low speed with the paddle.
- Use soft but not melted butter for the best texture.
Other helpful info
- If the buttercream looks too thick, add 1–2 teaspoon heavy cream.
- If it’s too soft, place it in the fridge for 10 minutes, then re-whip.
- This frosting holds well for piping (roses, swirls, borders).It’s stable enough for layer cakes, cupcake swirls, and simple decorations.
- For a whiter color, use clear vanilla or add a tiny touch of purple gel to neutralize yellow tones.
- Prep Time: 10 minutes
- Category: frosting, icing,
- Cuisine: american
Nutrition
- Calories: 101
- Sugar: 23
- Sodium: 15
- Fat: 1
- Saturated Fat: 1
- Carbohydrates: 23
- Cholesterol: 3
lisa
Hello,
I would like to make a chocolate buttercream, how much chocolate should I add to this recipe? Should I use powdered or melted chocolate? Thank you for your answer
Fadela
Hello, yes it's possible to make it in chocolate with melted chocolate or cocoa powder.
Charlene
Hello can this frosting be put under sugar paste please?
Fadela
Yes, it's a stable enough cream to fill a sugar-paste cake or as a covering frosting before applying the sugar paste.
Tatiana
Hello, if we keep the buttercream in the fridge, the day we want to use it to make cupcakes, do we have to beat it again? Thank you for your answer.
Fadela
Yes, because it will harden in the fridge and to make it smooth you'll need to whip it with a mixer.
Gael
Really excellent, I followed it to the letter and it's perfect, thank you for your explanations.
Fadela
Thank you very much for your feedback
Gama Mirella
I enjoyed it a lot, thank you very much.
Fadela
Thank you very much for your feedback ❤️
Apsara Ahmed
Can we use don dairy whipping cream?
Fadela
Hello yes, considering the small amount of whipped cream you don't risk messing up the recipe by using non-dairy whipped cream, just it must have a good percentage of fat equivalent to dairy whipped cream.
Bam
very good! makes a small batch would need to double for what i normally make in a batch. i added half a teaspoon of BN extract onto of the vanilla and it elevated it! oh and I replaced 10g of sugar with corn starch
Pat
This is a great icing
A
Not too sweet which made it great for my dulche de leche cake! Smooth whipped icing spread easily !
T'mara
This is the perfect frosting recipe came out amazing!!
J
Love this recipe!!!
Aleah
I’m baking a wedding cake, and the cake will be standing outside of the fridge for a bit of time. What vanilla buttercream recipe do you recommend. As well as what vanilla cake recipe. I need layers. Might be a 2 tier cake.
Thanks☺️
Fadela
Hi, for a wedding cake that will be out of the fridge for a while, I'd recommend using either this American buttercream, Swiss meringue buttercream, or a chocolate ganache—these are all stable options at room temperature and great for a wedding cake that will be on display for a long time.
For the cake itself, you could use a Molly cake, a sponge cake, or a buttermilk cake, as they all work well for layered cakes and are sturdy enough for a two-tier design. Let me know if you need any more tips!
Sabrina
Came out great!
Stacey
So good! Not too sweet!
Donna
I use this recipe all the time. I also add a softened block of cream cheese to the butter, whip it until light and fluffy then add powered sugar by the cupful until fluffy and add your vanilla and salt. It's yummy.
Audrey
Hello,
Thank you for this wonderful recipe! I have used it a couple times now and get so many compliments! It’s the perfect level of sweetness! Definitely my new go to!
Yvette
Hello if I add a half cup of butter to the 1 cup of butter. How much more of the other ingredients do I add? (Heavy cream, confectioners sugar, vanilla extract)
Fadela
Hi! If you add ½ cup more butter (so 1½ cups total), just increase the other ingredients by 50% as well:
• 525 g powdered sugar (about 4¾ cups)
• 120 ml heavy cream (½ cup)
• 3 tsp vanilla extract.
That way, you keep the same texture and flavor balance!
Theresatr
Can you use coconut cream instead of heavy cream?
Fadela
Yes, you can use coconut cream instead of heavy cream. As long as it’s thick and full-fat (like canned coconut cream), the texture should stay the same. Just avoid using light or watery coconut milk, as that could affect the consistency.
Christi Brooks
How do I soften it again after being in the fridge overnight? I have a party in a few hours and am panicking.
Fadela
Take it out of the fridge about 1–2 hours before you need it so it can come back to room temperature. The best trick if you’re in a rush is to take a small portion of the buttercream, warm it in the microwave just until soft, and then mix it back in. Re-whip everything and it will be smooth and fluffy again. Don’t worry, it comes back perfectly!
Lydia
Hi! Can I use half and half or 2% instead of heavy cream or will it not turn out whipped? Thanks.
Fadela
Hi! You can use half-and-half or 2%, but the frosting won’t whip up as fluffy.
Heavy cream gives the structure and volume. With a lighter milk, the buttercream will still work — just a bit softer and less airy.