5 from 1 vote
Vanilla Buttercream Frosting recipe that is not only quick and easy to make, but also our favorite and most versatile frosting ever!
Vanilla Buttercream Frosting
Prep Time
15 mins
Total Time
15 mins

Our favorite and most versatile frosting ever! This vanilla buttercream frosting is so easy to make and perfect for spreading or piping onto your next cake or cupcakes!

Course: Dessert, Dessert Recipes, Frosting
Cuisine: American
Servings: 12 servings
Calories: 310 kcal
Author: Angela @ BakeItWithLove.com
  • 1 cup butter (softened at room temperature, but not too soft)
  • 4 cups confectioners sugar
  • 4 Tbsp heavy whipping cream (2-4 Tbsp, start with 2 Tbsp)
  • 2 tsp vanilla extract (or other flavor)
  • 1 pinch salt (optional)
  1. In a large mixing bowl (with a hand mixer) or the bowl of your stand mixer (with the whisk attachment), beat your slightly softened butter for 5-6 minutes or until light (pale in color) and creamy.

  2. Add the vanilla extract, salt (if desired, add to reduce the sweetness of your frosting) and 1 cup of the confectioners sugar. Mix at medium speed and add the remaining confectioners sugar alternating that with drizzling portions of the heavy whipping cream into the frosting.

  3. *You may not need all of the heavy whipping cream, stop adding liquid once you have added all of the confectioners sugar and have reached a firm, but spreadable frosting consistency.

  4. Once all of the confectioners sugar has been incorporated, continue whipping on medium speed for 2-3 minutes until light, creamy and fluffy.

Recipe Notes

*Buttercream frosting stores at room temperature for 2-3 days once you have frosted your cake and does not need to be refrigerated, as long as your filling is not perishable (custard, whipped cream, or fruit fillings).
**Store unused buttercream in an airtight container and keep refrigerated. Will store for up to 4 weeks.
***Before using refrigerated buttercream frosting, allow to come to room temperature.