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From topping holiday favorites like Classic Cut-Out Sugar Cookies, to filling a 3-Layer Vanilla Cake, or decorating birthday cupcakes, this recipe has become a core part of my baking. It’s one of those essential frosting recipes every home baker should keep close, and it consistently ranks among the best options for anyone searching for easy buttercream frosting or how to make buttercream for cakes and cupcakes. By following this method, you’ll get fluffy, pipeable, and delicious frosting every time.
According to the U.S. Food & Drug Administration, butter and sugar are considered safe staple ingredients when used properly, which makes this buttercream not only delicious but also dependable for everyday baking.
Why You’ll Love This Recipe
When I first started baking, I was intimidated by frostings. Would they be too runny? Too sweet? Could I pipe them without the design melting away? Over time, I learned that the secret is in whipping the butter until it’s super fluffy and gradually adding the sugar. With a stand mixer, it’s practically foolproof.
Why I keep coming back to this recipe:
- Takes only about 20 minutes to make.
- Uses basic pantry staples.
- Can be tinted with any food coloring for custom shades.
- Adjusts easily—add milk for a softer spread, or powdered sugar for a stiffer consistency.
I’ve used this frosting as the finishing touch for birthday cakes, Valentine’s Day cupcakes, and even my Pumpkin Bundt Cake with Cream Cheese Frosting when I wanted a lighter alternative. It also pairs beautifully with recipes like my Chocolate Ginger Sugar Cookies or Caramel Fudge.
Tools That Make It Easier
For this buttercream frosting, you only need two main tools:
- Stand mixer with whisk attachment (or a hand mixer).
- Spatula for scraping down the bowl and smoothing frosting.
If you’re decorating, I also recommend:
- Piping bags
- Decorating tips (round, star, or leaf tips depending on your design)
What You’ll Need From Your Pantry
This recipe requires just a few staple ingredients:
- 1 Cup Butter Room Temperature
- 4 Cups Powdered Sugar
- 1 teaspoon Vanilla
- 2 tablespoon Milk
- Food Coloring
These are the same pantry staples I rely on for many other recipes, like my Chocolate Royal Icing or Lemon Spritz Cookies with Cranberry Buttercream.
Before You Start: My Quick Tip
- When coloring the buttercream, start with the tiniest drop of gel food coloring on a toothpick—it’s easier to add more than to fix overly bright colors.
- Bring your butter fully to room temperature. Cold butter will never whip up light and fluffy, and this one step makes all the difference.
- I like to sift my powdered sugar before adding it, which keeps the frosting silky smooth and lump‑free.
- If your kitchen runs warm, chill your mixing bowl for a few minutes before whipping butter—it helps prevent the frosting from getting too soft.
- Always scrape down the bowl a few times while mixing. This ensures every bit of butter and sugar gets fully incorporated.
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Let’s Make It Together
- Beat the butter – In a large mixing bowl with your stand mixer (or hand mixer), whip the butter for 5 minutes until it’s light, creamy, and doubled in size.
- Tip: Don’t skip this step—the air you whip in is what makes the frosting fluffy!
- Add vanilla and milk – Mix in the vanilla extract and milk.
- Incorporate sugar gradually – Add the powdered sugar ½ cup at a time, mixing well after each addition. This prevents clumping and helps control sweetness.
- Add coloring (optional) – Mix in a few drops of food coloring if desired. For pastel shades, add a tiny amount at a time using a toothpick.
- Final whip – Beat the frosting for another 8–10 minutes until smooth, creamy, and pipeable.
Recipe variations
One of my favorite things about this recipe is how adaptable it is:
- Chocolate Buttercream – Add ½ cup cocoa powder with the powdered sugar.
- Lemon Buttercream – Add 1 teaspoon lemon zest and replace half the vanilla with lemon juice.
- Cranberry Buttercream – Fold in a few tablespoons of Cranberry Puree for a tangy holiday twist.
- Almond Buttercream – Swap vanilla extract for almond extract.
Store It Like a Pro
- Store in an airtight container in the fridge for up to 1 week.
- For longer storage, freeze in a Ziploc bag for up to 1 month. Just bring it to room temperature and re-whip before using.
Pro tip: When using this frosting on cookies like my Orange Zest Gingerbread Cookies, let them dry completely before stacking or packaging.
More Recipes You’ll Love
If you enjoyed this Vanilla Buttercream, try these too:
- Planning Christmas Baking and Holiday Gifting
- Homemade Strawberry Buttercream Frosting
- Meringue Frosting
- Chocolate Ganache
- Easy Bundt Cake Glaze
- Store-Bought Buttercream Hacks
- How to Crush Candy Canes for Baking (Without a Mess)
Vanilla Buttercream Frosting
Equipment
Ingredients
- 1 Cup Butter Room Temperature
- 4 Cups Powdered Sugar
- 1 teaspoon Vanilla
- 2 tablespoon Milk
- Food Coloring
Instructions
- First, gather up and measure out all of the buttercream frosting ingredients.
- Next, transfer the room temp butter to a large mixing bowl set in a KitchenAid stand mixer prepared with a whisk attachment. Beat the butter for 5 minutes, or until it is doubled in size, light, and creamy.If you do not have a stand mixer in your home kitchen then you can still accomplish this by hand using a blending whisk or hand mixer.
- Then, drop in the vanilla extract, milk, and gradually add in the powdered sugar, ½ cup at a time, beating well between each addition.
- Next, add a few drops of desired food coloring into the frosting mixture.For lighter, pastel frosting colors, use a toothpick to add a tiny amount of food coloring gradually until the desired color is reached.
- Finally, beat the colored buttercream frosting mixture for another 8-10 minutes, until completely combined and a smooth consistency is reached.
Nutrition
From My Kitchen to Yours
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I’ve Got Answers
Can I use this frosting for piping flowers?
Yes! This buttercream holds shape beautifully. For intricate designs, make it slightly stiffer by adding more powdered sugar.
How do I fix buttercream that’s too runny?
Add more powdered sugar, a little at a time, until it reaches the right consistency. If it’s still soft, pop it in the fridge for 10 minutes before piping.
How do I prevent my buttercream from being too sweet?
Use unsalted butter and add a pinch of salt. You can also balance the sweetness by pairing it with tangy fillings like Cranberry Buttercream.
Can I make buttercream without a stand mixer?
Yes! A hand mixer or even a whisk will work, though it will take longer to get the same fluffy texture.
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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