The Best Vanilla Buttercream Frosting

The best and easiest vanilla buttercream frosting, this is my go-to for cookies, cupcakes, and cakes. Fluffy and creamy, it spreads like a dream and can be piped into shapes and decorations, too.

⭐️⭐️⭐️⭐️⭐️ This truly is the recipe for the BEST vanilla frosting ever. Myself along with my two young granddaughters had a wonderful time today decorating cut out sugar cookies using this frosting. I will be using this recipe again and again. Thank you so much! -Faith Anne

4 Secrets To Making The Best Vanilla Buttercream

Making really good frosting at home isn’t hard, but there are a few key steps that will help your vanilla buttercream turn out perfect every time.

1. Butter temperature is critical! Use butter that is at cool room temperature – soft enough that a finger pressed in the middle will leave a small indent but not so soft that your finger can slide all the way through easily. Butter that is too soft or has melted spots can result in greasy or curdled-looking frosting.
2. Add powdered sugar gradually. Mixing the frosting fully after each addition of powdered sugar is important for the best frosting texture and consistency. I have found when I don’t adhere to this guideline, the frosting often turns out with a slightly grainy texture.
3. Mix for several minutes after all the powdered sugar has been added. This step results in the fluffiest, creamiest vanilla buttercream, so don’t skip it!
4. Use a flat spatula to fold and press the frosting after it has fully mixed to remove any air bubbles and make it super smooth. This is an optional step, but if you want to avoid small bubbles while piping, it is important.

Important Ingredients Notes

• Butter: I use salted butter. If using unsalted butter, add a pinch of salt to the frosting during mixing. As mentioned above, the temperature of the butter is critical to the outcome of the frosting. It should be at cool room temperature. Make sure to mix it until light and fluffy in the first step.
• Vanilla Extract: Use pure vanilla extract or clear vanilla extract (for a whiter-colored frosting).
• Powdered Sugar: If the powdered sugar you are using is excessively clumpy, sift the measured powdered sugar into a bowl before using in the recipe.
• Heavy Cream or Milk: Either cream or milk (preferably not skim milk) can be used. Start with the lesser amount and add more as needed to achieve the right consistency needed for how you’ll be using the frosting.

Bonus Tip: For a cream cheese-style frosting, sub in 4 to 6 ounces softened cream cheese in place of one stick of butter (1/2 cup). 

Additional Notes

• How much frosting does this recipe make? This recipe makes about 5 cups of frosting, enough to lightly cover an 8-inch layer cake or frost 12 cupcakes (maybe a few more if the frosting is spread rather than piped). Double or triple as needed.
• When should food coloring be added? If adding food coloring, add it at the end of mixing and mix until well-combined. I recommend using gel food coloring as liquid food coloring can thin out the frosting.
• Can this frosting be piped into shapes/decorations? Yes, this frosting pipes really well! Keep an eye on the consistency of the frosting as you add the cream and keep it thicker for piping.

I have used this vanilla buttercream frosting recipe on literally hundreds of cakes and cookies over the last nearly 20 years. It really is the best recipe for vanilla frosting! I’m never tempted to try another recipe, because this one is so foolproof.

It is easy to make, has the best buttery sweet flavor, and spreads onto cakes and cookies like a dream!

The Best Vanilla Buttercream Frosting

Yield: 4 -5 cups frosting

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

4.64 stars (482 ratings)

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Ingredients

• 1 cup (227 g) salted butter, softened to room temperature (see note)
• 1 teaspoon pure vanilla extract (see note)
• 4 cups (456 g) powdered sugar (see note)
• 2 to 4 tablespoons heavy cream or whole milk

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Instructions 

• In a large bowl using a handheld mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about 3 minutes, scraping down the sides and bottom of the bowl as needed.
• Add the powdered sugar 1/2 cup at a time mixing on low speed until each addition has been fully combined. Scrape down the sides of the bowl as needed.
• Increase the mixer speed to medium/medium-high. Add the heavy cream or milk. Start with the lesser amount and add more as needed until the desired consistency is reached.
• Continue mixing the frosting for 3 to 4 minutes until it is light in color and super creamy and fluffy. If adding food coloring, add it at the end and mix until well-combined.
• Use a large silicone spatula or flat spoon to fold and press out air bubbles, if desired before spreading or piping.

Notes

Extract: Use clear vanilla extract in place of the pure vanilla extract if you want the frosting more white and less creamy colored. 

Butter: It’s important to beat the butter by itself in the first step until it is light and fluffy. The butter should be at cool room temperature – soft enough that a finger pressed in the middle will leave a small indent but not so soft that your finger can slide all the way through easily. Butter that is too soft or has melted spots can result in a greasy- or curdled-texture.

Powdered Sugar: If the powdered sugar you are using is excessively clumpy, sift the measured amount of powdered sugar into a bowl before using in the recipe.

Frosting Amount: A lot depends on how the frosting is being used and how thickly it is being applied. This recipe makes enough to lightly cover an 8-inch layer cake or frost 12 cupcakes (maybe a few more if the frosting isn’t piped on the cupcakes). Double or triple as needed.

Cream Cheese-Style Frosting: To make a cream cheese frosting, sub in 4 to 6 ounces softened cream cheese in place of one stick of butter (1/2 cup). 

Author: Mel

Course: Dessert

Cuisine: American

Method: No-Bake

Recommended Products

KitchenAid Stand Mixer

Small Offset Spatula

Silicone Spatula

Recipe Source: from Mel’s Kitchen Cafe

Recipe originally published February 2017; updated August 2025 and May 2026 with new photos, recipe notes, etc.

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