This is the best Vanilla Buttercream Frosting recipe. Make this easy buttercream frosting recipe and you’ll never want cake without vanilla buttercream again. Or eat it with spoons.
We love using this vanilla frosting recipe on all sorts of cookies and cakes, but my absolute favorite is on top of these perfect sugar cookies!
You guys have to make this vanilla buttercream frosting recipe.
The end.
Okay, not really.
But yes. Really.
So this is a frosting recipe that I first made for these adorable sheep cupcakes. And I made it again for Piper’s cake smash. But it is seriously so ridiculously good that I feel like it deserved it’s own post.
So ironically, my sister in law sent me a text message the day before the sheep post went live and asked me if I had a good vanilla frosting recipe. And I said, “Funny you should ask . . . ” A few weeks later I got this message from her:
“I LOVE it! It makes boxed cake mixes taste like they were made in a bakery. It puts homemade cakes off the charts!”
I love her.
If that testimonial wasn’t enough, yesterday while I was photographing this cake, Gavin asked me if he could have a piece when I was done. Who am I to say no to that cute face? Gavin historically loves cake but doesn’t like frosting at all. Which is just crazy, but kind of awesome because I always get his left over buttercream frosting at birthday parties. #dontjudge
Well, I walked back into the kitchen after giving him some cake and he was eating the frosting!! I said, “Gavin! I thought you didn’t like frosting!”
“I don’t. But, Mom. This vanilla frosting is AMAZING!!”
#truestory
RECIPE NOTES FOR THE BEST VANILLA BUTTERCREAM FROSTING:
- One batch of this vanilla buttercream frosting recipe is enough to lightly cover 24 cupcakes. I needed to double it to frost a three layer cake, with 1/2 cup frosting between each layer and a nice crumb coat.
- This frosting firms up rather quickly, so if you are going to top with sprinkles, you will want to frost your cupcake add the sprinkles, and then move on to the next cupcake you need to frost.
- If you don’t like your frosting as sweet, you can cut back the powdered sugar by a cup. It will result in a less sweet and also less firm frosting.
The Best Vanilla Buttercream Frosting Recipe
Ingredients
- 1/2 cup unsalted butter room temperature
- 5 cups powdered sugar
- 2 tsps vanilla
- 1/4 cup milk
Instructions
- To make frosting, beat the butter until fluffy.
- Then add the powdered sugar gradually, one cup at a time.
- Add in the vanilla and milk.
Floie says
Yuck! Way too runny and too sweet! Very disappointed. Even the store bought junk tastes better than this recipe.
I’m really sorry that you didn’t enjoy this recipe, Floie. I have had people complain that this recipe was too thick and couldn’t be piped, but you are one of only two people to ever say it was too thin. Is it at all possible that you melted your butter? If you used melted or even melty butter, that would make a huge difference. The butter should be soft enough that you can easily dent it with your finger, but not so soft that you can push your finger all the way through.
Jill says
I ❤️ this buttercream icing! My husband always hopes there’s leftovers so he can just eat the icing! Thank you!
I’m so glad you like it, Jill!
Nikki says
I really liked how easy it was, but mine has a strong powered sugar taste. Is there anything I can do to cut it a little?
Hi Nikki! You can for sure use less powdered sugar to reduce the taste of it, though it will have a stronger butter taste and won’t get as firm when you pipe it.
Dusti says
I made his recipe and while it tastes delicious it wasn’t as thick as it needed to be. I still use it! Lol. I just poked holes on the cake and poured it on and let it get all inside. Cake was amazing. But what would make it thin? I followed instructions to the T
That is really weird Dusti. I have had people complain that this recipe was too thick and couldn’t be piped, but you are one of only two people to ever say it was too thin. Is it at all possible that you melted your butter? If you used melted or even melty butter, that would make a huge difference. The butter should be soft enough that you can easily dent it with your finger, but not so soft that you can push your finger all the way through.
Karen says
I just stumbled across these divine looking icings and I just have to say girl you rock! Beautiful and sounds delicious. I’ll be making that vanilla buttercream asap! Thank you!
Thank you Karen!
Destiny Lynn Ordoyne says
About how much icing does this recipe make? I’m going to be using this to make my sons 3 tiered birthday cake and smash cake
For a three tiered cake, I would make at least double the recipe. Maybe two and a half times to be sure.
Jennifer says
Hi Lisa!
Can you use food coloring in this recipe?
Absolutely, Jennifer!
Bridgett says
Can i use half and half instead of heavy cream? Need to make tonight ans store is already closed
I’m totally too late in answering this, but yes, you can use half and half. I would start out with a smaller amount though and add a little more at a time until you get the desired consistency.
Briann says
I followed the recipe to a “t” and this was way to SWEET for my husband and I. I used a bag of powdered sugar that is near the expiration date. Does it get sweeter over time? I should have listened to my gut when I started adding the sugar. I thought 5 cups seemed like a lot.
I’m sorry you didn’t like the recipe, Briann. All I can say is that different people have different tastes.
Joey says
Hi! Tried this recipe today, it was WAY too dry, kind of like a gooey fondant. I added some more milk but then that sadly made it TOO watery (My fault tho :P) Any idea what went wrong?
Thanks!
Is there any chance you packed the powdered sugar? The powdered sugar should be scooped into the measuring cup and then leveled off. Sorry it didn’t turn out for you!