Easy Vanilla Buttercream Frosting

This easy vanilla buttercream frosting is smooth, fluffy, and perfectly sweet with just butter, powdered sugar, vanilla, and a pinch of salt. It comes together in about 5 minutes and is great for cinnamon rolls, cupcakes, cakes, cookies, and brownies.

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Servings:

Calories: 239kcal

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.

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.

Nutrition