Fluffy Vanilla Buttercream Frosting

Rich, creamy homemade vanilla buttercream frosting that's smooth, fluffy, and perfect for piping onto cupcakes or spreading over cakes. This easy recipe makes enough frosting to generously decorate six cupcakes.

Course Dessert

Cuisine American

Keyword buttercream, buttercream frosting, frosting

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 256kcal

Author Bobbie McGraw

Equipment

Ingredients

½ cup butter 113 g unsalted, softened
1½ cups powdered sugar 180 g
1 tablespoon whole milk or heavy cream
1 teaspoon vanilla extract I used Molina
Pinch salt

Instructions

**Beat the butter.** Place the softened unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2–3 minutes, until smooth and creamy.
**Add the powdered sugar.** Gradually add the powdered sugar, mixing on low speed to prevent it from flying out of the bowl. Scrape down the sides as needed.
**Add the remaining ingredients.** Pour in the heavy cream or milk and vanilla extract. Add a pinch of salt and mix until incorporated.
**Whip the frosting.** Increase the mixer speed to medium-high and beat for another 2–3 minutes, until the buttercream is light, fluffy, and smooth.
**Adjust the consistency.** If the frosting is too thick for piping or spreading, add a little more cream or milk, a few drops at a time. If it's too thin, gradually add more powdered sugar until you reach the desired consistency.
**Frost your cupcakes or cake.** Transfer the buttercream to a piping bag fitted with your favorite decorating tip, or spread it with an offset spatula.

Notes

- **Butter temperature:** Use softened butter, not melted butter. It should be soft enough to beat smoothly but still hold its shape.
- **Vanilla flavor:** Choose a vanilla extract or vanilla blend you enjoy. The flavor is especially noticeable in buttercream.
- **Piping consistency:** For decorative swirls, keep the frosting thick enough to hold its shape while remaining soft enough to pipe.
- **Refrigeration:** Store buttercream in an airtight container in the refrigerator for up to one week.
- **Freezing:** Freeze in an airtight, freezer-safe container for up to three months.
- **Re-whipping:** Refrigerated buttercream becomes very firm. Let it soften at room temperature, then beat it again with the paddle attachment until smooth and fluffy before using.
- **Serving:** Buttercream tastes best when it has softened rather than being served straight from the refrigerator.

Nutrition