This Vanilla Buttercream is a classic American Buttercream, flavored with vanilla extract. While Swiss Meringue Buttercreams and Italian Meringue Buttercreams use egg whites, American buttercream is made with a base of only butter, powdered sugar, and milk. It’s light, fluffy, creamy, and perfectly sweet. If you’re looking for a quick, simple, and delicious frosting, this is the recipe for you!
With only five ingredients, this Vanilla Buttercream comes together in just about 15 minutes. Start by whipping room temperature butter until it’s light and fluffy. I like to use the whisk attachment on my stand mixer, but an electric hand mixer will work just as well. Once fluffy, mix in the vanilla extract and salt. The salt is a key ingredient in this recipe, so don’t skip it – it provides balance and keeps the frosting from being overwhelmingly sweet. Next, add the powdered sugar. To keep the mixer from flinging powdered sugar all over you and your kitchen, incorporate it with short, low speed pulses of the mixer. Once incorporated, slowly stream in the milk while mixing on low. Finish by whipping the frosting at medium-high speed until light and creamy.
If your frosting is too thin, thicken by adding more powdered sugar. Add in ¼ cup increments until the frosting reaches a thicker, more fluffy consistency. If your frosting is too thick, you can thin it out by adding more milk. Add milk in 1 teaspoon increments, whisking constantly until the frosting is the desired consistency. Spread onto a cooled cake immediately, or store in the fridge for later use. If making ahead of time, I’d recommend re-whipping the buttercream right before frosting the cake to return it to its light, creamy texture.
This frosting would be delicious paired with my Funfetti Cupcakes (pictured), Classic Chocolate Cupcakes, or any of your favorite cake recipes. The best thing about a basic Vanilla Buttercream is that it goes well with any cake!
Looking for a chocolate frosting? Check out this Whipped Chocolate Ganache instead!
Vanilla Buttercream
Ingredients
- 1 cup (230 g) unsalted butter room temperature
- 1 tsp (4 g) vanilla extract
- ½ tsp (2 g) salt
- 3 ½ cups (350 g) powdered sugar
- 2 tbsp (30 g) whole milk
Instructions
- Using an electric mixer or stand mixer fitted with the whisk attachment, beat butter on medium-high until light in color and fluffy.
- Add the vanilla extract and salt. Blend to combine.
- Add the powdered sugar and slowly pulse the mixer to combine without flinging sugar out of the bowl.
- Slowly stream the milk into the bowl. Once combined, beat on high for 2-3 minutes, or until frosting is light and fluffy.
- If frosting is too thin, add additional powdered sugar in ¼ cup increments until the frosting is the desired texture. If too thick, add milk in 1 tsp increments.
- Spread on your favorite cake or cupcakes and enjoy!
So easy! Thanks for giving such clear directions on how to make a great buttercream frosting. It turned out so light and fluffy, just like you said.
Thanks for trying it out! I’m so happy to hear that you enjoyed it!