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This classic vanilla buttercream frosting is simple and delicious. It is made with only 5 ingredients and comes together quickly. American buttercream is perfect for frosting cakes, cookies, and cupcakes. This is my go to easy and quick buttercream recipe and the frosting I use most often.

I've made countless desserts with this exact buttercream and have had nothing but satisfied recipients! If there is one dessert you should learn to master, let it be buttercream!

Everyone always asks me about my frosting. The truth is, it is quite simple to make this type of buttercream and once you start making buttercream frosting at home, you will never go back to store bought!

American Buttercream Frosting Versatility

Homemade buttercream frosting lasts longer, tastes better, and is easily adapted to different recipes. It can be used for piping intricate designs and looks beautiful on cakes, cupcakes, cookies, and more!

You can achieve nearly any design with an American buttercream frosting. It is not as tedious as some others, especially frostings that use eggs. This buttercream uses 5 simple ingredeints and is extremely versatile. American buttercream is best known for it's versatility, sweet taste, fluffy and smooth texture, and of course - it's stability!

Can this vanilla buttercream frosting be flavored?

This buttercream tastes amazing when made traditionally with vanilla extract, but it can also be flavored in many different ways. American buttercream is one of the most versatile buttercream frostings in my opinion because you can literally change it up and do a million different things to it and it always acts predictably.

You can use different flavor extracts, fruit jams, peanut butter, or chopped mix ins! This is another reason to love this buttercream recipe so much because it is so versatile and forgiving. For example, mixing in finely crushed Oreos makes for an amazing variation of cookies n' cream frosting - like the below cake. I used two different versions of this buttercream recipe, one being a cookies and cream variation!

If you're looking for more buttercream inspired recipes, be sure to check out my cake recipes and cupcake recipes. This American buttercream recipe holds up really well and it is my go to frosting for piping decorations on a cake or achieving a super smooth look on the sides. I love piping flowers and different buttercream elements either directly onto the cake or on parchment paper.

How to make buttercream last in the heat

This buttercream is very stable due to the higher sugar content. This style of frosting is known as a crusting buttercream. It is also made with a lot of butter! Butter melts!

If you want to ensure your frosting holds up in a warmer climate, you can sub half the butter for shortening. Keep in mind, this will change the flavor a little bit. However, it will help the buttercream form more of a "crust", which allows the frosting to withstand higher temperatures. Although, please remember that NO buttercream is completely resistant to heat and it can and WILL melt if left out in the heat too long. The summer is always the scariest time for a cake decorator in my opinion.

I always recommend placing the cake in the refrigerator to chill and firm up the buttercream. The frosting will become more firm, forming what baker's call a "crust". Remove the cake from the refrigerator a couple hours before serving. This will bring the frosting to room temperature and by the time you are ready to enjoy it, it will be soft and fluffy - easy to cut into and serve!

Can you dye this vanilla buttercream frosting different colors?

This buttercream is easily colored with gel food coloring or powdered food coloring. You can also use natural food dyes as well to change the color. I love using small silicone spatulas to mix the color into the buttercream when I'm making multiple colors, taking extra time to ensure the frosting is really smooth.

This is the perfect time to mix out any air bubbles and really smooth the frosting out on the sides of the bowl swishing back and forth, over and over. Do this while you are mixing the color in - it saves time and you get two goals completed at once!

How to get air bubbles out of buttercream?

My best tip to getting super smooth buttercream is to mix the buttercream frosting well with a firm spatula or spoon after it is made. This helps to get the air bubbles out and it helps you achieve a super smooth buttercream. Take your spatula and smooth the frosting back and forth on the sides of the bowl, over and over. The more you repeat this, the smoother the buttercream will become and the less air bubbles there will be.

Once it is fully smooth, fill a piping bag with the buttercream. Trust me, you'll thank me later! The smoother and less air bubbles the buttercream has before it goes into the piping bag, the better it will come out and be easier to use for decorating.

How to make my buttercream white?

Butter is naturally yellow in color. Because of this your buttercream can have a yellow tint to it. There are a few different ways to ensure your buttercream is super white, if that is what you're going for. If you are coloring the frosting a color, then you don't need to worry about these additional steps.

If you want super bright white buttercream, here are some tips below:

Whip it good! Whip the butter longer in the beginning and then whip the frosting for 5 minutes at the end.
White Gel Food Coloring: Adding white gel food coloring will brighten up your buttercream and make it super white. This is one of my go to methods and I love the Chefmaster white gel food coloring for this. It never changes the consistency or taste of the frosting, even when I need to make it super bright white.
Violet/Purple Gel Food Coloring: Using the TINIEST amount (and I seriously mean the absolute smallest amount) of violet/purple gel food coloring will help cancel out the yellow tones of the butter. Take a toothpick and dip just the tip into the purple gel dye and touch it into the completed buttercream, then mix on high and watch the frosting turn more white! Use caution with this method because using too much color will result in the buttercream quickly turning purple. ***This is my least preferred method, but it does work well as long as you use the tiniest amount of gel dye.***

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American Buttercream Frosting Versatility
Vanilla Buttercream Frosting Ingredients
Buttercream Frosting Ingredient Substitutions
How to make Easy Vanilla Buttercream Frosting
Equipment Needed to Make Buttercream Frosting
How to Store Buttercream Frosting
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Vanilla Buttercream Frosting

Vanilla Buttercream Frosting Ingredients

The ingredients for American buttercream include unsalted butter (although some people use salted butter and omit the added salt), powdered sugar, heavy whipping cream (or whole milk), vanilla extract, and salt (if not using salted butter).

unsalted butter (softened, room temperature)
powdered sugar
heavy whipping cream
pure vanilla extract
salt

See recipe card for quantities.

Buttercream Frosting Ingredient Substitutions

Although, there are certain substitutions that can be made. Please keep in mind that ANY change to this original recipe including ingredient substitutions or process variations will result in a different result. If you change too much at once, it could result in a very different end result.

I recommend mastering the recipe as is first, then experimenting from there with different variations or substiutions that interest you. I like to mention this because while this is certainly an adaptable buttercream, all of our climates will be different, our brand ingredients will be different, and the method in which it is made will differ slightly.

Substitute with caution. If you must substitute, here are the only ones that can be easily modified:

Unsalted Butter: You may use salted butter instead, just be sure to omit the added salt if you do so. You can also sub half of the butter for shortening if you're aiming to create an even more stable temperature resistant crusting buttercream. Many bakers and cake decorators do this when they're piping flowers individually that need to be trasnferred onto a cake!
Heavy Whipping Cream: I highly recommend using heavy whipping cream but in it's place you can use whole milk. I would use less milk than what this recipe calls for in heavy cream because milk will be thinner and you should not need as much to help get the buttercream to the correct consistency. Start with only 1 tablespoon at a time, mixing in between and gaging how much more is needed by testing the consistency of the frosting in between.
Vanilla Extract: I am always going to recommend using PURE vanilla extract. It is richer and provides more authentic vanilla notes of flavor throughout the buttercream. It mixes well and tastes amazing. It is what most people expect and is the default flavor. You can also use vanilla bean paste in equal amounts. Additionally, you can use different flavor extracts, but if you do so, you will need to adjust how much you put in. This recipe calls for a lot of vanilla extract (1 Tablespoon for 2 batches of frosting). Vanilla extract is forgiving and the flavor blends well. If you use a little too much or a little bit less, it is typically not a big deal. However, if you did this with an almond extract - which is very potent - you will certainly notice and likely ruin your frosting. When using stronger extracts, please only use the tiniest amount and adjust as needed, no more than ½ teaspoon at a time.

How to make Easy Vanilla Buttercream Frosting

This buttercream frosting is so simple to make and comes together quickly in just a few steps.

Step 1: Make sure butter is softened at room temperature. This picture shows the softened texture of the butter. This is very important that the butter is not too warm and not too cold.

Step 2: Put the softened butter and salt into a stand mixer with a paddle attachment. Whip it up on medium speed for around 2-3 minutes. The butter should be nice and whipped looking fluffy and lighter in color.

Step 3: Next scrape the butter down the sides of the bowl. Add in the powdered sugar starting with 4 cups mixing on low speed continuously. Scrape down the sides of the bowl. Put the mixer on the lowest speed setting and slowly add in the heavy whipping cream. Continue adding in the remaining powdered sugar slowly one cup at a time, scraping the bowl as needed. Once all of the powdered sugar has been added, add in the vanilla extract and up the speed back to medium. After 30 seconds or so, increase the speed to high and let it whip for at least one minute.

Step 4: Continue to mix the finished buttercream for an extra few minutes which will help reduce the air bubbles and make the frosting super smooth. At this point if the buttercream frosting is too thick, add a little more heavy whipping cream 1 tablespoon at time. If frosting is too thin, add in more powdered sugar ¼ cup at a time, all while mixing well - until desired consistency is achieved. I use the exact measurements in this recipe, but on occassion I will need a little more cream or sugar depending on the temperature/humidity.

Equipment Needed to Make Buttercream Frosting

Stand Mixer: The most important piece of equipment needed to make the perfect buttercream frosting is an electric mixer. I prefer and HIGHLY recommend a stand mixer. You can never go wrong with one. Stand mixers are so versatile and can be used for an endless amount of things. They are worth the cost and will literally last for decades. I have a few mixers in different sizes but my 5QT is by far the most used tool in my kitchen when I'm baking. You will also need the paddle attachment to make this frosting and the bowl that comes with the mixer.

Electric Hand Mixer: Alternatively if you do not have a stand mixer, you can use an electric hand mixer to make this frosting. I have done this many times, it just takes a little more musle work and time to get the right consistency. I remember making buttercream with my grandma growing up with her red hand mixer. I did not start using a stand mixer until well into my 20s.

Silicone Spatula: I love using a sturdy silicone spatula to scape the buttercream off the sides of the bowl.

How to Store Buttercream Frosting

Store the prepared buttercream in an airtight container in the refrigerator for up to a week. The frosting will be firm from the refrigerator. When ready to use, take it out and let it come to room temperature or at least let it sit out for a few minutes. Then rewhip the buttercream with the stand mixer, hand mixer, or simply by hand to achieve the same texture as when you first made it.

You can also freeze it for longer periods of time. I have frozen this american buttercream for up to 3 months. Once ready to use, I recommend thawing by placing in the refrigerator until thawed. Then move the buttercream into a stand mixer fitted with a paddle attachment. Mix on low medium speed until the

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Vanilla Buttercream Frosting

Meg

This is the most delicious vanilla buttercream frosting, made with only 5 simple ingredients and works perfect for frosting cakes, cupcakes, and cookies.

Print Recipe Pin Recipe

Prep Time 5

Total Time 15

Course Dessert

Servings 2 batches

Equipment

Electric Stand Mixer (or Electric Hand Mixer) fitted with a Paddle Attachment

Ingredients

2 cups unsalted butter (1lb box/4 sticks)
6-7 cups powdered sugar (sifted, if lumpy)
¼ cup heavy whipping cream
1 tablespoon vanilla extract
½ teaspoon salt

Instructions

Start with making sure the butter is softened at room temperature. This is very important that the butter is not too warm and not too cold.
Put the softened butter and salt into a stand mixer with a paddle attachment. Whip it up on medium speed for around 2-3 minutes. The butter should be nice and whipped looking fluffy and lighter in color.
Next scrape the butter down the sides of the bowl. Add in the powdered sugar starting with 4 cups mixing on low speed continuously. Scrape down the sides of the bowl. Put the mixer on the lowest speed setting and slowly add in the heavy whipping cream. Continue adding in the remaining powdered sugar slowly one cup at a time, scraping the bowl as needed.
Once all of the powdered sugar has been added, add in the vanilla extract and up the speed back to medium. After 30 seconds or so, increase the speed to high and let it whip for at least one minute.
Continue to mix the finished buttercream for an extra few minutes, which will help reduce the air bubbles and make the frosting super smooth. You can also hand mix the frosting with a sturdy silicone spatula smooshing the frosting from side to side against the bowl and this will also help to reduce air bubbles.
At this point if the buttercream frosting is too thick, add a little more heavy whipping cream 1 tablespoon at time.
If frosting is too thin, add in more powdered sugar ¼ cup at a time, all while mixing well - until desired consistency is achieved.
Enjoy!

Video

Notes

I use the exact measurements in this recipe, but on occassion I will need to add a little more cream to thin or a little more powdered sugar to thicken, depending on the temperature/humidity - which will directly affect the consistency of the frosting. This is why I note 6-7 cups of powdered sugar in the recipe. Sometimes I use more, sometimes I use less. It really just depends on the consistency you are aiming for.

Please refer to the article above for additional tips on mastering this buttercream recipe and to find the answers to FAQs.

Keyword american buttercream, buttercream, buttercream frosting, dessert, easy buttercream, frosting, vanilla buttercream, vanilla buttercream frosting, vanilla frosting

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