Vanilla Buttercream Frosting – Eating Bird Food

Sharing my go-to classic vanilla buttercream frosting which is rich, creamy, fluffy and super easy to whip up. It’s perfect for piping onto your favorite cake, cupcakes or cookies.

Next time you’re looking to make cupcakes or a cake, skip the store-bought frosting and make this homemade vanilla buttercream frosting instead!

I don’t make buttercream frosting that often, but with that said, everyone needs a classic buttercream recipe in their back pocket. Not only is this frosting creamy, smooth and delicious but it can be whipped up in about 10 minutes with only 4 simple ingredients. It can’t get any easier than that!

Why You’ll Love This Recipe

• Everyone needs a classic vanilla buttercream frosting recipe in their back pocket!
• You only need 4 staple ingredients that you probably already have in your kitchen.
• It’s a classic frosting that works for a variety of recipes including cupcakes, cakes and even cookies.
• The texture is thick, creamy and easily spreadable.

Ingredients Needed

• butter – make sure you’re using butter that has been softened to room temperature. You can use salted butter or unsalted butter.
• vanilla extract – a touch of vanilla extract adds a lovely aroma and enhances the flavor. Make sure to use pure vanilla extract instead of imitation vanilla. This will give your buttercream frosting a more authentic and rich flavor.
• powdered sugar – provides the right level of sweetness and texture, ensuring a smooth and creamy consistency that’s easy to work with.
• milk – a little milk is used to adjust the consistency of this frosting. Use more or less depending on how thick or thin you want your frosting. You can use regular dairy milk, non-dairy milk, half n’ half or heavy cream.

How to Make

Before you start making your frosting, make sure your butter has been softened to room temperature. It will take about an hour for your butter to soften fully to room temp on the counter. Alternatively, you can soften your butter in the microwave on a plate for about 10-20 seconds. Just make sure to unwrap the butter from the packaging before placing it in the microwave and don’t heat too long otherwise your butter will fully melt!

Combine butter and vanilla in a large mixing bowl using either a hand mixer or stand mixer with the paddle or whisk attachment. On medium speed, whip the butter and vanilla until the mixture is light and fluffy. Gradually add powdered sugar, one cup at a time, continuing to whip at medium speed until it’s fully incorporated and smooth. To achieve the preferred consistency, add milk one tablespoon at a time. Once it’s at the desired thickness, you’re ready to spread the frosting on your favorite dessert. Enjoy!

Substitutions & Notes

• Make it vegan: For a dairy-free version, use almond milk or any plant-based milk instead of regular milk and use vegan buttery sticks in place of regular butter.
• Try other extracts: If you like a hint of almond, replace the vanilla extract with almond extract.
• Low-sugar: I haven’t tried it, but for a lower sugar option, you should be able to replace some of the powdered sugar with a sugar substitute like powdered erythritol or Swerve confectioners’ sugar. Adjust the amount to taste.

Tips for Success

• Use room temperature butter: It’s crucial to use softened butter that’s at room temperature. This will ensure that your buttercream is smooth and free of lumps. Cold butter can result in a chunky texture and melted butter won’t whip up properly.
• Sift the powdered sugar: Sifting the powdered sugar before adding it to the butter helps prevent clumps and ensures a silky-smooth texture in the frosting.
• Gradually add the powdered sugar: Adding the powdered sugar gradually while mixing helps to achieve the right consistency without making a mess.
• Adjust consistency with milk: If your frosting is too thick, add milk one tablespoon at a time until it reaches the desired consistency. If your frosting is too thin, add a bit more powdered sugar.
• Scrape the sides: Be sure to scrape the sides of the bowl with a spatula during mixing to ensure all the ingredients are well incorporated.
• Don’t over-mix: Whip the frosting until it’s light and fluffy, but be cautious not to over-mix as it can cause air bubbles or the frosting to separate.

How to Frost

You can frost this in a variety of different ways! I usually use a knife or spatula to spread the frosting on cake or cupcakes but you could also pipe it! To pipe the frosting, scoop it into a piping bag or a plastic baggie. Cut the corner of the baggie and pipe out the frosting on your treats. If you’re using the frosting for piping, just make sure it’s thick enough to hold its shape. You might need to use less milk or add more powdered sugar to achieve a stiffer consistency.

Ways to Use Vanilla Buttercream Frosting

This recipe makes enough to frost 12 cupcakes or an 8-9 inch layer cake. Here are some recipes that would be delicious with this buttercream frosting:

How to Store Leftovers

If you don’t use all of this frosting right away, you can store it in an airtight container in the fridge for up to 5 days. When you’re ready to use, bring it to room temperature and then re-whip with a handheld mixer or stand mixer before using.

Can I Freeze This Frosting?

Yes, you can freeze this vanilla buttercream frosting. Just place it in an airtight container or a freezer-safe plastic bag and freeze for up to 3 months. When you’re ready to use it, thaw in the refrigerator overnight, then let it come to room temperature and give it a good stir or mix with a hand mixer before using.

More Frosting Recipes

Dessert Recipes to Try

Be sure to check out all of the dessert recipes here on EBF!