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The Best Classic American Vanilla Buttercream Frosting

A white bowl filled with freshly whipped, fluffy vanilla buttercream frosting, sitting on a wooden surface near a window.
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Make this creamy, smooth, and fluffy vanilla buttercream frosting. It is the best buttercream for cakes and holds its shape well for piping cupcakes.

Ingredients

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  • 1 cup unsalted butter, softened to room temperature
  • 4 cups powdered sugar, sifted
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons heavy cream or milk
  • 1/4 teaspoon salt

Instructions

  1. Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until it is completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  2. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until just combined after each addition.
  3. Add the vanilla extract, salt, and 2 tablespoons of the heavy cream or milk. Increase the mixer speed to medium-high.
  4. Beat the mixture for 3 to 5 minutes until the vanilla buttercream frosting is light, fluffy, and pale in color. This whipping time is key for a smooth texture.
  5. If the frosting seems too stiff, add the remaining tablespoon of cream, one teaspoon at a time, until you reach your desired consistency for spreading or piping.
  6. Use immediately to frost cakes or cupcakes.

Notes

  • For the smoothest vanilla buttercream frosting, ensure your butter is truly at room temperature—soft enough to press a finger into easily, but not melted.
  • If your frosting looks grainy, continue beating it for another 2 minutes; the friction helps dissolve the sugar crystals.
  • If the frosting becomes too soft while working, chill the entire bowl for 10 minutes before beating it again briefly.
  • This recipe yields enough classic American buttercream for one 9-inch layer cake or about 18 cupcakes.

Nutrition

Find it online: https://cookingbyfelix.com/vanilla-buttercream-frosting-recipe-easy-smooth/