This is my favorite vanilla buttercream frosting recipe – fluffy, creamy, and velvety-smooth, this frosting is not overly sweet. It’s the perfect buttercream frosting recipe for cake decorating and cupcakes. And the best part? It’s so easy to make!
A fluffy, classic buttercream recipe is essential for any baker. Just like swiss meringue buttercream, buttercream is extremely versatile because you can flavor it with almost anything (think chocolate, peanut butter, jam, the possibilities are endless) and it can be used to top any dessert, like white cake, funfetti cupcakes, or even cocoa brownies.
While there are only a few ingredients in vanilla buttercream, each recipe varies slightly in how much of each it calls for. I usually find classic vanilla buttercream recipes to be a bit too sweet, so I add a pinch of salt and lemon juice to cut down on some of that sweetness.
How to make vanilla buttercream frosting
- Cream butter and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes.
- Add sifted powdered sugar. Pour in half the powdered sugar and beat until combined. Then, add the second half and combine.
- Add cream, vanilla, and lemon juice. Beat on high speed for 2 minutes until fluffy.
Baker’s tip: Feel free to add more and less sugar, depending on how sweet you like your buttercream frosting. You can also replace the paddle attachment with the whisk attachment if you want extra light, fluffy, and whipped frosting.
How to use vanilla buttercream
Vanilla buttercream is the perfect topping for all kinds of cakes and cupcakes. You can use a piping bag with a piping tip to create beautiful swirls, or simply use a large spoon, knife, or spatula to spread it on cakes.
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Here are some of my favorite cakes to frost with vanilla buttercream:
- Easy Homemade Chocolate Cake – spread on buttercream instead of chocolate ganache glaze.
- Chocolate Coconut Cake: replace the topping with vanilla buttercream with an added teaspoon of coconut extract.
- Chocolate Cupcakes – replace the chocolate frosting with vanilla buttercream and a sprinkle of cocoa powder.
- White Cake
- Funfetti Layer Cake
Does vanilla buttercream need to be refrigerated?
If you want to make the frosting ahead of time, store it in the fridge in an airtight container for up to 3-4 days. Before using, bring to room temperature and mix it up with a whisk or electric mixer.
If you’re making cupcakes, frosted cupcakes can be made one day ahead, covered, and stored at room temperature. It’s safe to keep it at room temperature because the butter and cream are stabilized by the large amount of sugar. If you intend to keep cupcakes or cake for longer than a day, store in the fridge and bring to room temperature before serving.
Basic Vanilla Buttercream Recipe
This rich and creamy vanilla buttercream recipe makes enough to frost 16-24 cupcakes, depending on how generous you are with the frosting. For a 9-inch layer cake, multiply the recipe by 1½.
Ingredients
- 1 cup (225g) unsalted butter, softened to room temperature
- ⅛ teaspoon salt
- 4 cups (480g) powdered sugar, sifted, plus more as needed
- 3 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
Instructions
-
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. Add 2 cups powdered sugar and beat until combined, then add another 2 cups, and beat until completely smooth. Add cream, vanilla, and lemon juice and beat on high speed for 2 minutes until fluffy. Beat in more sugar as needed, until desired consistency (thick enough to pipe).
Recipe Notes
*Salt and lemon juice are added to cut sweetness and are optional. Depending on your personal taste, you can add more or leave out entirely.
Marta says
I made this buttercream and it came out perfect for piping. I would like to use this recipe but with chocolate. Can I add cocoa if so how much?
Shiran says
Hi Marta! For my favorite chocolate frosting click here. It’s a bit softer but also great for piping. If you still want to try using this recipe – add to it unsweetened cocoa powder or melted dark chocolate (and I suggest to also reduce the vanilla extract to 1/2 teaspoon and skip the lemon juice).
Malek says
If you want chocolate one, is suggest adding cream to the melted chocolate and once chilled add it to the creamed butter sugar mix.
Note that you will need more cream probably since chocolate hardens the mix
Jezenia says
Will the lemon juice make the frosting tangy?
Shiran says
Both salt and lemon juice are added to cut sweetness and are optional. You won’t be able to taste the lemon juice in the frosting.
Bea says
I want to use this frosting recipe for a two layered cake, but I’m not sure if this quantity will be enough. Should I double the recipe?
Shiran says
Yes, you should double the recipe 🙂
Yolanda says
I will be trying this recipe tomorrow night with your chocolate cupcakes. I’m doing a test run for my son’s birthday party in two weeks. Do you have any other recipes where the frosting isn’t too sweet. I find buttercream way way too sweet so I’m excited to give this a try. Also, can cupcakes sit at room temperature once frosted with this?
Shiran says
Hi Yolanda, classic buttercream is indeed sweet, but I add a bit of salt and lemon juice to cut down on some of the sweetness. My recipe for cream cheese frosting is a bit less sweet and tastes amazing if you prefer to try it.
Korina says
hi just out of curiosity how do you get the little black specks in the icing ?
Shiran says
Hi Korina, sometimes I use vanilla bean instead of vanilla extract. The seeds are these little specks.
Sydni says
Hi – What would the substitute amount be for vanilla bean vs extract?
Shiran says
Hi Sydni, it depends on the size of the vanilla bean. I usually use about 1/2 vanilla bean for 1 teaspoon vanilla extract.
sydni says
thanks! I made the vanilla cupcakes/buttercream this past weekend and found vanilla beans at whole foods. The jar gave teaspoon measurements for the size of the beans. The cake needed 1/3 of the bean and the frosting called for the rest, so used 1 bean total. It turned out soooo good! Def worth the price of the vanilla beans and could taste the difference, and loved the black specks!
Alyssa says
Should I double the recipe if I’m making a 2 layer 8 inch round cake?
Shiran says
Yes, you should double the ingredients.
Iqra Aslam says
Hi Shiran
I am using your chocolate cake recipe to make a 3 layer 6inch cake. Would you recommend that I double or triple this recipe to fill and frost my cake?
Thank you! Love your recipes
Iqra x
Shiran says
Thank you so much Iqra! I suggest to triple this recipe so you’ll have enough frosting. I hope you enjoy it!
Elena says
How long will this stay in the fridge….need to make a few days ahead for convenience
Shiran says
Hi Elena, the frosting can be kept in an airtight container in the fridge for up to 3 days. Before using, bring it to room temperature and mix until smooth.
Jillian Dee says
Hi! I was curious as to how long this recipe could be frozen. I made it too soon and it’ll be a week until I need it
Shiran says
Hi Jillian , cover it well and freeze it. Place it in the fridge the night before you want to use it, then place at room temperature for 1-2 hours until it’s at room temperature. Then whisk it well until smooth.
Lillian Leidner says
I’d like to try the vanilla buttercream with lemon juice , as I think mine is too sweet. How is it that you can add lemon with cream and it doesn’t curdle? Also, would this work in hot weather if I added some meringue powder?
Shiran says
Hi Lillian, the frosting won’t curdle, it should be smooth and creamy. I haven’t tested it with meringue powder, but this frosting is quite stiff, and you can always add more powdered sugar (that’s why buttercream is sweet). I make these cupcakes in summer, and the frosting holds its shape well unrefrigerated. Just try to avoid direct heat or sunlight.
Chloe says
Hello whay can i substitute for heavy cream? Thank you.
Shiran says
Heavy cream is my favorite, but you can use a bit of whole milk instead or leave it out completely.
Anne-Marie says
Hi Shiran,
How many cupcakes can this recipe frost? I need to make 36 cupcakes.
Thanks!
Shiran says
Hi Anne-Marie, it’s mentioned in the recipe. 16-24 cupcakes, depending on how much frosting you use.
Tilde says
Why isn’t my frosting white? It was slightly light buttery in color.
Lindsay says
I just made this for pumpkin whoopie pie filling and it is wonderful! I did add cinnamon to it and it worked really well; I think this will be my new go to filling. Thank you for the recipe!
Antonio says
Hello Shiran
I am planing to make 24 cupcakes with buttercream frosting and use fondant to make some unicorn decorations for my friend kid ‘s birthday. The party is on Saturday but my friend wants to pick them up Friday at 6pm , now is it okay for the cupcakes to be in the refrigerator till the party starts?
Antonio says
Hi shiran
I am planing to make 24 cupcakes with buttercream frosting and some fondant unicorn decoration for my friend kid’s birthday party. The party is on Saturday but I am going to frost the cupcakes on Friday because she wants to pick them up on Friday night. My question is if is okay for her to keep the cupcakes in the refrigerator till the party starts?
Thank you, hope to hear from you
Shiran says
Hi Antonio, it’s ok to keep the cupcakes in the fridge for a day or two, but I recommend adding the fondant later (when they’re at room temperature), because it’s not recommended to keep fondant in the fridge. It will be ok if you’re adding it as a small decoration.
Tricia Poitras says
Hi Shiran,
I made Red Velvet cupcakes and Cream Cheese frosting last Sat but did not get to frost them. I would very much like to use the frosting that has been refrigerated. It would be 11 days surely cream cheese, butter and powdered sugar would last and be usable? Thank you
Shiran says
Hi Tricia , the frosting will keep for 3 days in the fridge. If you want to keep it a while longer, you can freeze it, and then thaw it overnight in the fridge.
Jennifer says
So perfect! This recipe has become my go-to for all of my baking. Thank you!!
Marisa says
How much cupcakes can this recipe frost, i need 20 cupcakes
Mary says
I am going to make a 2 tier cake, 3 layers each. 6 in on top and 10 for bottom. It will be a naked cake. Should I triple it or more.
Chelsea says
Hey Shiran, I’m thinking about doing a bake sale and I’m wondering if I can add orange juice to the frosting to make it orange sickle flavored, will it make it too watery? Looks good!
Chantal says
I’ve used this recipe previously and it was amazing! I’ve since gone dairy free, do you have any experience substituting the dairy ingredients for non dairy?
Shiran says
I don’t 🙁 Sorry!
Raina Saul says
Hi Chantal, im vegan so i use earth balance for butter sub. I use a soy cream for the cream, but if you cant find that you could use coconut cream. Good luck!!
Annette Novinger says
You can use plant based (non-dairy) butter and also dairy-free half and half by Silk or Ripple. They are creamy and can be used in cooking. It’s better and thicker than non-dairy creamer or non- dairy milk. Great in coffee too!
Sophia says
Great recipe! I made it as a present with the vanilla cupcakes and everybody loved it! Thank you!
Jenna says
What is meant by “heavy cream”?
Maryam says
Heavy cream is also known as whipping cream or double cream.
Maryam says
I made this basic frosting with the vanilla cupcakes and the frosting came out great! I changed it to lemon flavoured frosting by adding some lemon juice( more than what was written in the recipe). It was super easy to make!!
Lindsay Ramirez says
I want to use this frosting and add strawberry jam of some sort and to put it on the cale so how woulf I augment the recipe?kmmoo
Allison says
Incredible! I have been using the same American buttercream recipe for years and have been trying to make it less sweet tasting and the addition of the lemon juice had been the answer all along! This is now my new go-to for buttercream!
Joycelyn says
Hi Shiran ,
Im making sunflower cupcakes for a little girls 1st birthday ill be making about 30 of them on Sunday July 5th. Should i stick with making the buttercream and store it for 3 days? ive noticed that sometimes the fridge has melted away my store bought whipped frosting decor on previous cupcakes that i had to redo. Unless you have suggestions on how to make the buttercream stabilize or stiffer so it could last for that day im not sure if they will keep the cupcakes out or if they will place them in the fridge.
Shiran says
Hi Joycelyn, you can store the buttercream in the fridge, that’s not a problem. Before using, bring it to room temperature, whisk it by hand until it’s creamy and then use it. This buttercream is stable and should keep well outside, but if the weather is humid, you can always add more powdered sugar to the recipe until the frosting is stiff as you wish.
Jill says
Wow this came out great! The lemon juice gives it a cream cheese vibe and does a good job cutting the cloying sweetness of some buttercream. This amount filled my 16 woopie pies perfectly. Excellent recipe, thank you!
linda says
Hi Can I use cooking cream(35%) instead of heavy cream?
Shiran says
35% cream is great 🙂
Olivia Sweeney says
Hi, I used this recipe for cupcakes and I found that the frosting only tastes like the powdered sugar I used. It’s a very sweet and distinct flavor so I was wondering if you have a powdered sugar brand that you prefer to use. Thank you!
Shiran says
Hi Olivia 🙂 I don’t have a specific brand that I use. Buttercream frosing is very sweet, and it should taste like butter and sugar. You can try to sift the powdered sugar twice to make sure it melts into the butter.
Kate says
Whipping cream is same as heavy cream?
Shiran says
They’re essentially the same thing, yes.
Ragan says
This frosting is wonderful if you don’t use a lot! It seems very sweet to me, but that could be because I haven’t been eating a lot of sugar lately 🙂
Do you have the “nutrition” facts for it?
Lisa says
I just had to write and say I dont really like buttercream frosting. But I made this recipe and I loved it! It tasted amazing! Melt in your mouth creamy and not sweet. Very pleasant. I’ll be making this for my kids birthday. Thank you ! :))
Esmu says
Although still sweet, the icing wasn’t sickly sweet. Very creamy and smooth! (I reckon thanks to the cream. 😊)
I’ve been looking long and hard for a buttercream icing recipe that I really like. I think I found it. Thank you for sharing
Emily says
It was perfect! Very pipeable, held it’s shape well, and set nicely! I added a smidge of lemon juice and a pinch of salt and it wasn’t very sweet at all! I will say that at the last minute, I decided I needed more and didn’t have any more butter softened, so I added in a bit of shortening and extra powdered sugar. Oh, and I used vanilla bean paste to add a few specks!
Anna says
Excellent, light and fluffy buttercream! I haven’t used lemon juice in buttercream before; but you couldn’t taste it which was good. It was a bit sweet for me so I’ll try a little more lemon juice next time.
great baker says
yum! best cupcakes ever so delicous
great baker says
really
great baker says
yum! best recipe ever
Ryleigh says
This is the BEST vanilla buttercream recipe ever. For years I have been searching for a good recipe for piping that isn’t too sweet and I finally found the one! I’d give this 10/5 stars if I could!!
Iris Janga says
Hi ShIrani can I add strawberry or cherry extract to the recipe? If yes, how much?
Talia @ Pretty. Simple. Sweet. says
Hi Iris, you can add any flavoring to this type of buttercream. I would start with a teaspoon and then add more depending on how strong you want the flavor.
Courtney says
Hi Shiran is buttercream good to use in macaroons.
Talia @ Pretty. Simple. Sweet. says
Hi Courtney, yes buttercream makes a delicious filling for macarons!
Beverly Mae Nisbeth says
Can I make this a pourable glaze instead of a frosting?
Talia @ Pretty. Simple. Sweet. says
Hi Beverly, this frosting won’t work as a glaze. You can make an easy glaze using sifted powdered sugar and add a bit of milk to it until it is glaze-consistency. You could also look up recipes for chocolate glaze (or even white chocolate if you wanted to keep the white color).
Debbie says
This is the best buttercream I have ever used, it will be my go to frosting from now on!
Stephanie @ Pretty.Simple.Sweet. says
Thank you so much, Debbie! I’m glad you loved this recipe.
Colleen says
Hi,
On your buttercream frosting can I use half and half ? I don’t have whole milk.
Thanks
Colleen
Stephanie @ Pretty.Simple.Sweet. says
Hi Colleen, you could certainly substitute with half and half.
Jakaay says
This frosting was FABULOUS! I had made some chocolate sugar cookies but did not have time to frost and let it harden like normal, so I put your icing in a cup and let people frost their own as they ate them. I think just a spoon in the frosting with no cookie would have worked out LOL people loved the frosting so much! thank you for your great recipe! definitely a keeper and the recipe needed no tweaking which I love!
Stephanie @ Pretty.Simple.Sweet. says
Thank you so much for the kind review! So glad this frosting recipe worked perfectly for you!
C Maberry says
Is there anything else I can use besides heavy cream
Stephanie @ Pretty.Simple.Sweet. says
If you don’t have heavy cream, you could just use milk. The texture and flavor of the frosting will be slightly different with this substitution.
Darlene says
Very good