Vanilla Buttercream

Vanilla Buttercream Recipe

This is the best buttercream around if I-do-say-so-myself.  Sweet, rich, light and fluffy.  It is my go to frosting recipe.  I use it for cakes, cupcakes, decorating, whenever I need a frosting, this is the recipe that I use.  It is a basic recipe that can be tweaked and flavored in a thousand different ways.  You can replace some of the butter with cream cheese to make it a cream cheese frosting.  You can add lemon zest and a little lemon juice to make a nice lemon frosting.  You can also add about 1/2 cup of cocoa to make this a chocolate buttercream.  See, infinite possibilities.

When I am making this for a cake, or a lot of cupcakes, I double the recipe.  I would rather have extra frosting than have to make another batch in the middle of icing a cake.  I have done it more times than I would like to admit.

2 sticks room temperature butter
3 cups confectioners’ sugar
1 teaspoon vanilla extract
2-3 Tablespoons heavy cream

Cream the butter until it is really light and fluffy.

Gradually add the sugar.  (The first time I made this I added it all at the same time. Mistake!) It will be pretty thick.

Description: vanilla buttercream recipeAdd the vanilla or whatever flavoring you are using.

Add 2 Tablespoons of cream and beat the frosting for a few minutes. If the frosting it too thick, add a little more cream until you get the consistency that you like. Decadent!

You can make it ahead of time and store it in the fridge. Just let it come up to room temperature so it will spread easily. Tint with food coloring as needed. (A tip about food coloring: use the gel kind you find at craft stores like Michael’s. I used to always use the grocery store kind and always wondered why my icing was runny and the colors were dull and not quite right. The first time I used the gel food coloring, I had an Oprah-style “aha” moment. Seriously. It was life-changing.)


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