Vanilla buttercream frosting doesn't need to be complicated. Butter, powdered sugar, vanilla, and a pinch of salt - that's it. You can have a bowl of smooth, spreadable frosting in under 5 minutes, and it works on just about everything you'd want to frost.
This became my go-to second option right next to my cinnamon roll cream cheese frosting. Some days I want that tangy cream cheese richness. Other days I want something sweeter and lighter. This is that frosting. If you've got a mixer and a few minutes, you're already most of the way there.
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Ingredients
Here's what you'll need:
- Butter - Use unsalted, room temperature butter. Room temperature means it leaves a slight indent when you press your finger in, but it's not shiny or greasy. This is the most important step. Cold butter won't cream properly and you'll end up with a lumpy, dense frosting.
- Powdered sugar - Also called confectioner's sugar or icing sugar. Sift it before adding if your bag has any lumps. This is the step most people skip, and then wonder why their frosting is gritty.
- Vanilla - Pure vanilla extract gives you the best flavor. Imitation vanilla works in a pinch but the flavor is noticeably different. If you have vanilla bean paste, it's a great swap and adds those pretty little specks.
- Pinch of salt - Don't skip this. It cuts the sweetness just enough so the frosting doesn't taste one-dimensional.
See recipe card for quantities.
How To Make Vanilla Buttercream Frosting
Step 1: Beat the butter Add your softened butter to a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed for 2 minutes until it's pale and fluffy. This step matters - you're building the base of your frosting here.
Step 2: Add powdered sugar Add the powdered sugar a cup at a time with the mixer on low. Going slow keeps the sugar from flying everywhere and helps it incorporate evenly. Once all the sugar is in, increase speed to medium and mix for another minute.
Step 3: Add vanilla and salt Add the vanilla extract and pinch of salt. Mix on medium for another minute.
Step 4: Adjust the consistency Too thick? Add milk or heavy cream one teaspoon at a time and mix until you hit the right spreadable texture. Too thin? Add a tablespoon more powdered sugar. You're looking for smooth and creamy - it should hold its shape when you drag a spoon through it but still spread easily.
Rose's Top Tips
- Butter temperature is everything. Too cold and it won't cream properly. Too warm and the frosting turns greasy and won't hold shape. If your kitchen is warm and the frosting starts looking oily, pop the bowl in the fridge for 10 minutes and re-beat.
- Sift the powdered sugar. Takes 30 extra seconds and completely eliminates grainy frosting. Worth it every time.
- Don't rush the first beat. Beating the butter on its own before adding anything else is what gives you that light, fluffy texture. Give it the full two minutes.
- Add liquid slowly. You can always add more, but you can't take it back. Add cream or milk one teaspoon at a time until you reach the right consistency.
- For piping: Keep the frosting slightly stiffer. For spreading on cinnamon rolls or cake layers, a little softer is easier to work with.
I use this same technique for my cookies and cream cinnamon rolls when I want a lighter topping that doesn't compete with the filling.
Variations
- Brown butter buttercream - Brown the butter first, let it cool completely until solid again, then use it as you normally would. Adds a nutty, caramel-like flavor that is really good on spice cakes.
- Lemon buttercream - Swap out half the vanilla for fresh lemon juice and add a little lemon zest. Bright and a little tangy.
- Coconut buttercream - Use coconut extract instead of vanilla. Pairs really well with anything tropical.
- Chocolate buttercream - Add 2-3 tablespoons of unsweetened cocoa powder along with the powdered sugar.
- Tinted frosting - Add a small drop of gel food coloring after everything is mixed. Gel works much better than liquid coloring for keeping the consistency right.
Storage
Room temperature: Covered, for up to 2 days. Keep it away from direct heat.
Refrigerator: Store in an airtight container for up to a week. Before using, let it come to room temperature and re-beat for a minute to bring it back to that smooth, fluffy texture.
Freezer: Buttercream freezes well for up to 3 months. Thaw overnight in the fridge, then let it come to room temperature before re-beating.
What to Frost With This
This frosting works on just about anything that needs a simple, sweet topping. A few favorites:
- Ensaymada for that soft, buttery Filipino bakery-style finish
- Cinnamon rolls (this and cream cheese frosting take turns on my roll trays)
- Vanilla or yellow cake layers
- Cupcakes
- Sugar cookies
- Brownies when you want something a little extra
If you're already in a baking mood, my apple cinnamon rolls with cream cheese and salted caramel use a different frosting entirely, but this vanilla buttercream would be a great swap if you want something more straightforward.
There are so many ways to use a great frosting - browse the quick and easy desserts section for more ideas on what to bake next.
Recipe FAQs
Almost always the powdered sugar. Sift it before adding it in, and make sure you're mixing long enough for it to fully incorporate.
That pinch of salt helps a lot here. If it still tastes too sweet, add a teaspoon of cream cheese or a small squeeze of lemon juice to balance it out without changing the texture much.
Yes. Make it up to a week ahead and store it in the fridge in an airtight container. Re-beat before using.
You can, just skip the added pinch of salt and taste as you go.
Add heavy cream or milk one teaspoon at a time and mix until it loosens up.
Add powdered sugar a tablespoon at a time until it thickens back up. If your kitchen is warm, chilling the bowl for 10 minutes also helps.
More Recipes You'll Love
- Cinnamon Roll Cream Cheese Frosting
- Classic Cinnamon Rolls
- Apple Cinnamon Rolls with Cream Cheese and Salted Caramel
- Cookies and Cream Cinnamon Rolls
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Easy Vanilla Buttercream Frosting
Equipment
- large mixing bowl Provides enough room to beat the frosting until fluffy
- Hand mixer or stand mixer Helps whip the butter and combine the frosting smoothly.
- measuring cups and spoons
- Fine-mesh sieve or sifter Helps remove lumps from the powdered sugar
- Rubber spatula
Ingredients
- 1 cup unsalted butter softened to room temperature
- 3 cups powdered sugar sifted
- 2 teaspoons pure vanilla extract
- 1 pinch salt
- Milk or heavy cream 1 teaspoon at a time, as needed if frosting is too thick
Instructions
- Beat the softened butter in a large mixing bowl with a hand mixer or stand mixer on medium speed for 2 minutes, until pale and fluffy.1 cup unsalted butter
- Add the sifted powdered sugar 1 cup at a time, mixing on low speed after each addition until incorporated.3 cups powdered sugar
- Increase the mixer speed to medium and beat for 1 minute once all of the powdered sugar has been added.
- Mix in the vanilla extract and pinch of salt on medium speed for 1 minute, until the frosting is smooth and creamy.2 teaspoons pure vanilla extract, 1 pinch salt
- Adjust the consistency as needed: add milk or heavy cream 1 teaspoon at a time if the frosting is too thick, or add powdered sugar 1 tablespoon at a time if it is too thin.Milk or heavy cream
- Use immediately for spreading or piping, or store until ready to frost cakes, cupcakes, cinnamon rolls, cookies, or brownies.
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Notes
- Use room-temperature butter that dents slightly when pressed but is not shiny or greasy. Butter that is too cold can create lumps, while overly warm butter can make the frosting runny.
- Sift the powdered sugar before mixing for the smoothest texture and to help prevent grainy frosting.
- For piping, leave the frosting slightly thicker so it holds its shape well.
- For cinnamon rolls or spreading over cake layers, loosen the frosting slightly with milk or heavy cream for an easier-to-spread texture.
- To fix frosting that is too stiff, add milk or heavy cream 1 teaspoon at a time.
- To fix frosting that is too runny, add powdered sugar 1 tablespoon at a time. In a warm kitchen, refrigerate the bowl for 10 minutes, then re-beat.
- Substitute vanilla bean paste for vanilla extract for visible vanilla specks and extra vanilla flavor.
- For a salted-butter version, use salted butter and omit the added pinch of salt.
- Store covered at room temperature for up to 2 days, away from direct heat.
- Refrigerate in an airtight container for up to 1 week. Bring to room temperature and re-beat before using.
- Freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and re-beat until fluffy.
- Serve on cinnamon rolls, vanilla or yellow cake, cupcakes, sugar cookies, or brownies.
