Vanilla Buttercream Frosting

Recipe Ingredients

Salted Butter: Butter is the star of this frosting, so be sure to use high-quality real butter.  If you're using unsalted butter, simply add about 1/8 teaspoon of salt to adjust.

Powdered Sugar: Also known as confectioners' sugar, this ingredient gives the frosting its light, fluffy texture. If your sugar has been sitting around for a while, just shake it through a fine mesh strainer to get rid of any lumps.

Vanilla: The heart of this homemade buttercream frosting. For the best flavor, we recommend using pure vanilla extract over imitation vanilla.

Milk: We tested this recipe with 2% milk, but you can use any milk you have on hand—or even heavy cream, as we did in our original frosting recipe.

Cookware You’ll Need

Electric Hand Mixer: In the original 1950 frosting recipe, ingredients were mixed with a spoon by hand, but an electric hand mixer makes the process quicker and much easier. A stand mixer works as well—just keep an eye on it, as it is more powerful. Use the beaters for the hand mixer or the paddle attachment for the stand mixer. If you don’t have either, a mixing spoon will work—just as it did when our homemade frosting recipe was first created.

Other Cookware You'll Need: Mixing bowl, dry measuring cups, measuring spoons, spatula.

Cake and Cupcake Decorating Tools You’ll Need: Offset spatula, decorating bags, piping tips.

How to Make Buttercream Frosting

Here’s how to make this easy buttercream frosting recipe:

1. Mix Butter and Powdered Sugar

Softened butter is key to a light, fluffy frosting. To measure the powdered sugar, spoon it into a dry measuring cup and level off. Using a hand mixer on low speed, blend until the butter and sugar are mostly combined.

2. Add in Milk and Vanilla

With the mixer on low speed, add the vanilla extract and 1 tablespoon of milk. Always start with the smallest amount of milk, as it’s easier to add more if needed. Our pro tip: Don’t forget to scrape down the sides of the bowl and the beaters to avoid lumps in your frosting.

3. Mix Until Fluffy

Beat on low until the mixture is fluffy and creamy. Check the consistency by spreading a bit of frosting on the side of the bowl—it should be smooth and spreadable.

Possible Variations

We’ve heard from you that, in addition to using classic vanilla buttercream frosting for cakes, cupcakes, cookies, and cinnamon rolls—yum!—you also love how easy and versatile and it is. NutellaIsLife said, “The frosting was a lovely texture, being new to baking I found this simple enough”. Extracts like peppermint, coconut, maple, or spices like cinnamon can easily be stirred in for a change in flavor. For a fresh twist, brighten it up with citrus zest or juice. If you're a coffee fan, mix in espresso powder, or try adding dulce de leche or salted caramel for richness.

Once you've perfected the classic, take it to the next level. Swap the butter for peanut butter to make creamy peanut butter frosting. Or try one of our favorites from the Betty Crocker Test Kitchens—Marshmallow Buttercream, which adds extra sweetness with marshmallow crème. For something indulgent, make Chocolate Buttercream by adding melted chocolate for a rich, velvety flavor.

Ways to Use Buttercream Frosting

Based on our years of testing, this buttercream frosting recipe will frost your favorite 13x9-inch cake or an 8- or 9-inch two-layer cake. It can also frost about 24 cupcakes when spread on top (our Chocolate Cupcakes are a great pairing). If you want a thick layer of frosting or are aiming for bakery-style, heavily frosted cupcakes, we recommend doubling the recipe.

Beyond frosting cakes and cupcakes, this frosting is ideal for filling cupcakes, topping brownies, piping into cream puffs, or using in sandwich cookies. It pairs wonderfully with chocolate, vanilla, lemon, strawberry, and spiced cakes like carrot or pumpkin. Just be mindful when pairing it with very rich or sweet cakes, as this frosting adds sweetness. A good rule of thumb: use heavier frostings (like this buttercream) with richer cakes, and lighter frostings (like icings) with lighter cakes.

Storing The Frosting

If you make this vanilla buttercream frosting ahead of time or have any leftovers, it’s easy to store for later use.

Refrigerator

Store frosting in a food storage container and press plastic wrap directly against the surface to prevent a crust from forming, then seal tightly with a lid. Store in the fridge for up to 5 days.

Freezer

Pack up frosting as you would for storing in the refrigerator but wrap the entire container with foil before placing in the freezer. Store in the freezer for up to 1 month.

How to Thaw

• From the Refrigerator: Let the frosting container sit at room for 30 minutes to soften. Stir well or whip with a hand mixer before using.

• From the Freezer: Remove the frosting container from the freezer the day before. Remove the foil and let it thaw in the refrigerator overnight. Once thawed, let it sit on the counter for 30 minutes, then whip before using.

While microwaving buttercream is possible, we don't recommend it. Microwaving can change the texture and cause the frosting to become runny very quickly.

Why Betty Users Love This Recipe

We’ve heard from over 500 reviewers and counting that this buttercream frosting recipe is a go-to favorite for many reasons. It’s incredibly easy to make with simple pantry staples like butter, powdered sugar, and vanilla, making it perfect even for beginner bakers. FlAnne says this recipe is, "Yummy and easy (I seldom bake, so if it’s easy for me, that’s something!)".

Reviewers rave about the frostings’ smooth, creamy texture that spreads effortlessly on cakes, cupcakes, and more. The flavor is sweet and delicious, with many users adding their own twist, like cocoa powder or lime zest. TrinaisWinning told us, “I absolutely love this recipe. I tweak it to whatever flavor I desire (strawberry, banana, orange by using emulsions or different flavor extracts)”. Whether you're frosting a cake or topping cinnamon rolls, this versatile frosting delivers consistent creaminess, making it a trusted favorite for bakers of all levels.