This Vanilla Buttercream Frosting from Natasha’s Kitchen is a bakery-style staple that’s as easy to whip up as it is to enjoy.
It’s light, fluffy, and perfectly sweet, making it ideal for frosting cupcakes, cakes, cookies, or even as a filling between layers.
Why You’ll Love This Vanilla Buttercream Frosting
Silky and smooth – Perfect texture for piping or spreading
Sweet but not overly rich – Balanced vanilla flavor
Only 4 main ingredients – Pantry staples you likely have on hand
Great for beginners – Quick and easy to master
Customizable – Add color, flavor, or texture variations
What You’ll Need (Ingredient Highlights)
Unsalted butter – Softened to room temp, adds creaminess
Powdered sugar – Sweetens and helps structure the frosting
Heavy whipping cream – Lightens texture and makes it fluffier
Pure vanilla extract – Adds warmth and classic flavor
Salt – Just a pinch to balance the sweetness
Pro Tips Before You Start
Use room temp butter to avoid lumps
Sift powdered sugar for extra smoothness
Adjust consistency with cream – more for softer, less for firmer
Beat long enough to incorporate air and achieve fluffiness
Chill briefly if piping on warm cake surfaces
How to Make Vanilla Buttercream Frosting
Step 1: Cream the Butter
In a large mixing bowl, beat softened butter with an electric mixer on medium-high for about 3–5 minutes, until light and pale.
Step 2: Add the Sugar
Gradually add sifted powdered sugar, beating on low at first to prevent mess.
Once incorporated, increase speed and beat until smooth.
Step 3: Add Vanilla and Cream
Pour in vanilla extract and heavy cream.
Beat again on medium-high for 3–5 minutes until fluffy and spreadable.
Step 4: Adjust and Use
If too stiff, add more cream 1 tsp at a time.
If too soft, add more powdered sugar.
Use immediately or refrigerate until ready to frost.
What to Serve It With
Vanilla, chocolate, or red velvet cupcakes
Layered celebration cakes
Sugar cookies
Cake pops or sandwich cookies
Variations / Substitutions
Add almond or lemon extract for twist
Tint with gel food coloring for design work
Fold in mini chocolate chips for texture
Swap cream with milk or half-and-half if needed
Storage & Leftovers
Refrigerate: Store in airtight container for up to 1 week
Freeze: Freeze up to 3 months; thaw overnight in fridge before use
Rewhip: Beat again before using to restore texture
FAQs
Can I use salted butter?
Yes, but omit the added pinch of salt.
How long should I beat the frosting?
Beat at least 5–7 minutes total for optimal fluffiness.
Can I make it ahead of time?
Absolutely—store in the fridge and rewhip before using.
What’s the best consistency for piping?
Medium-stiff peaks hold shape best for decorative piping.
How do I make it whiter?
Beat longer and use clear vanilla extract if preferred.
Final Thoughts
Vanilla Buttercream Frosting is a timeless favorite that elevates any dessert.
Whether you’re decorating birthday cupcakes or layering a special-occasion cake, this fluffy, flavorful frosting is a go-to you’ll return to again and again.
Vanilla Buttercream Frosting
Ingredients
Method
- In a large bowl, beat the softened butter for 3 to 4 minutes until very pale and creamy.
- Add the powdered sugar, vanilla, and milk.
- Mix on low until mostly incorporated, then beat on high for another 3 to 4 minutes until light and fluffy.
- Adjust consistency with additional milk or sugar as needed.
- Use immediately or store as directed.
- See full steps with tips & photos → https://theboatshedcafe.com/vanilla-buttercream-frosting/
Notes
- For extra-white frosting, beat the butter for longer and use clear vanilla extract.
- Use full-fat milk or heavy cream for richer results.
- Sift powdered sugar beforehand if it’s clumpy.
