Vanilla Buttercream Frosting
This American buttercream recipe only uses five ingredients! It's so delicious and easy to make, you'll never buy frosting again!!
Servings: 6 cups
Calories: 1091kcal
Ingredients
- 2 cups (4 sticks) unsalted butter, room temperature 454g; 1 lb. box
- 1 Tbsp vanilla extract or vanilla bean paste 12g
- 1/2 tsp fine salt 3g
- 7 cups powdered sugar 907g; 2 lb. bag
- 3 Tbsp heavy whipping cream, room temperature 45g
Instructions
- Beat 2 cups of unsalted butter on medium speed for 30 seconds until smooth in a large bowl with a hand mixer or the bowl of a stand mixer with a paddle attachment.
- Mix in 1 Tbsp vanilla bean paste or vanilla extract and 1/2 tsp salt on a low speed.
- Slowly add in 7 cups of powdered sugar while mixing slowly on the lowest setting. Halfway through, add in 3 Tbsp of heavy cream or milk to make it easier to mix. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached. Scrape the sides and bottom of the bowl as needed with a rubber spatula. If the frosting is too thick, add additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
- If you plan to color the buttercream, add the gel food coloring once the frosting is fully mixed and beat on low until it reaches the desired color.
- To make the frosting extra smooth, stir it by hand with a rubber spatula for a minute or two right before you use it. It's an arm workout, but it's worth it! Push the frosting back and forth and spread it around the side of the bowl. This will push out any extra air and make it easier to smooth onto cakes or pipe with.
Video
Notes
Note: This post was last updated in February 2026 to update some outdated links and add additional information. No changes to the recipe, though! It's still the same tried-and-true frosting recipe.
Yield:
One batch of buttercream makes about 6 cups, which is enough to frost a 7-inch or 8-inch layer cake with 3 layers or frost about 2 dozen cupcakes. If you're struggling to get your frosting smooth, I share all my tips for making super smooth buttercream here.Making This Vanilla Buttercream Frosting in Advance:
Make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week. If you are making this frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple of minutes to get out any extra air that might have been incorporated during the mixing process.Nutrition
Serving: 1 | Calories: 1091kcal | Carbohydrates: 129g | Protein: 1g | Fat: 66g | Saturated Fat: 41g | Polyunsaturated Fat: 21g | Cholesterol: 177mg | Sodium: 208mg | Sugar: 126g