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Vanilla Buttercream Frosting in a mixing bowl with a spatula

Easy Vanilla Buttercream Frosting

This Easy Vanilla Buttercream Frosting recipe makes the most creamy, smooth, and delicious frosting ever! With the perfect combination of butter and sugar, this amazing vanilla buttercream holds its shape beautifully so it’s perfect for piping even the craziest designs.
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 5 cups (1 serving = 1 cup)
Calories 1391kcal


  • 2 cups (460 g) unsalted butter
  • 28 oz (800 g - 6 1/2 cups ) confectioners’ sugar (powdered sugar)
  • 1 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 - 3 tablespoons (30 - 45 ml) heavy cream, milk, or water


  • Using an electric hand mixer or a stand mixer on medium speed, beat in a large bowl the unsalted butter until smooth, pale and creamy, about 5 - 8 minutes.
  • Add half of the confectioners’ sugar. Reduce mixer speed to low and mix until incorporated. 
  • Once incorporated, add the remaining confectioners’ sugar, vanilla, and salt; mix to incorporate.; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 - 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice. 
  • Test the consistency of your buttercream with a spatula. The buttercream should be smooth and spreadable. Adjust if needed: You can control the consistency at this point– If the buttercream is too thick, beat in the liquid of your choice, one tablespoon at a time. If frosting is too thin, add up to 1/2 cup more confectioners’ sugar.
  • If using food coloring, stir it in here at the end. Gel food coloring is my preference for vibrantly colored icing.


Store: Buttercream can be stored at room temperature for up to 2 days, in the refrigerator for 7 days, and in the freezer for 3 months. Make sure you keep it well covered in an airtight container. Bring the buttercream to room temperature and mix until smooth before using.
Make-Ahead: Make the recipe following the same steps. Cover tightly and store for up to 1 week in the refrigerator. To use, allow it to come back up to room temperature and beat again for a few minutes so it’s creamy again.
Freeze: Make the recipe following the same steps. Cover tightly and freeze for up to 3 months. To use, thaw in the refrigerator, then beat the frosting for a few minutes so it’s creamy again.
Tips To Make Smooth Buttercream
  • Make sure your butter is softened but not too hot. You know it is right, when you press it, your finger makes an indent. Your finger shouldn’t look greasy or sink into the butter. 
  • Sieve the confectioners’ sugar to eliminate any clumps, as these will not dissolve easily.
  • Use heavy cream or heavy whipping cream to make it extra creamy. This also helps the buttercream to hold its shape.
  • If the buttercream looks too airy (bubbles), take a spatula and mix the buttercream by hand, pressing towards the bowl's walls to deflate the bubbles until smooth.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 1391kcal | Carbohydrates: 181g | Fat: 76g | Saturated Fat: 48g | Cholesterol: 207mg | Sodium: 17mg | Potassium: 21mg | Sugar: 177g | Vitamin A: 2400IU | Calcium: 28mg | Iron: 0.1mg