Classic Vanilla Buttercream Frosting

I’ve made a lot of frostings over the years, but nothing beats a classic vanilla buttercream.

I love how easy it is to whip up with just a few pantry staples!

You don’t need fancy ingredients or techniques.

I usually make a double batch and freeze the extra, because future me always appreciates a shortcut.

This version is smooth, not too stiff, and holds up beautifully on cakes and cookies.

If you’re going for that nostalgic bakery-style flavor, this one hits the mark every time!

Vanilla Buttercream Frosting – What You’ll Need

• Unsalted butter: This is the creamy base that gives buttercream its rich texture and smooth spreadability.
• Powdered sugar: Adds sweetness and structure while helping the frosting whip up light and fluffy.
• Pure vanilla extract: Brings that classic, warm vanilla flavor you expect in a good buttercream.
• Milk or heavy cream: Helps loosen the frosting just enough to make it silky and spreadable.
• Salt: A tiny pinch balances the sweetness and makes the vanilla pop just a little more.

How to Make a Vanilla Buttercream Frosting

Step 1: Beat the softened butter on medium speed until creamy and pale, about 2 minutes.

Step 2: Add half the powdered sugar and mix on low until mostly combined, then beat on medium until smooth.

Step 3: Add the remaining powdered sugar, vanilla, salt, and two tablespoons of milk or cream.

Step 4: Beat on high speed for 3–4 minutes until light and fluffy.

Step 5: If it’s too thick, add a little more milk, one teaspoon at a time, until it reaches your desired consistency.

Step 6: Use right away or store in an airtight container in the fridge for up to a week—just bring it back to room temp and rewhip before using.

Classic Vanilla Buttercream Frosting Recipe

Classic vanilla buttercream is the kind of recipe you’ll reach for over and over again!

It’s soft, spreadable, and pipes like a dream.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3 ½ cups powdered sugar
• 2 teaspoons pure vanilla extract
• 2–3 tablespoons milk or heavy cream
• Pinch of salt

Instructions:

1. Beat the softened butter on medium speed until creamy and pale, about 2 minutes.
2. Add half the powdered sugar and mix on low until mostly combined, then beat on medium until smooth.
3. Add the remaining powdered sugar, vanilla, salt, and 2 tablespoons of milk or cream.
4. Beat on high speed for 3–4 minutes until light and fluffy.
5. If it’s too thick, add a little more milk, one teaspoon at a time, until it reaches your desired consistency.
6. Use right away or store in an airtight container in the fridge for up to a week—just bring it back to room temp and rewhip before using.

What Flavors Can You Add to Buttercream Frosting?

Vanilla is a classic for a reason, but buttercream is basically a blank canvas for all kinds of flavor fun.

You can keep it subtle or go all-in with something bold.

Either way, a little tweak can totally change the vibe of your dessert.

Most variations start with the same base recipe, so you don’t have to relearn the whole thing every time!

Chocolate Buttercream

Replace ½ to ¾ cup of the powdered sugar with unsweetened cocoa powder.

Mix it in after the butter is creamed, then continue with the rest of the recipe as usual.

You can add a tablespoon of milk if it’s too thick.

For a deeper flavor, throw in a splash of brewed coffee.

Caramel Buttercream

Swap out 2 tablespoons of the milk for thick caramel sauce and beat it in with the vanilla.

Make sure the caramel is cooled before adding or it’ll melt your butter.

A pinch of flaky sea salt can take it to the next level.

Save a drizzle for the top of your cake or cupcakes.

Strawberry Buttercream

Add ¼ cup of freeze-dried strawberry powder to the butter before mixing in the sugar.

It gives a bold berry flavor without messing with the texture.

If using puree, reduce it on the stove first so it’s thick and concentrated.

This one’s especially good on vanilla or lemon cake.

Almond Buttercream

Replace 1 teaspoon of the vanilla extract with almond extract.

It’s strong stuff, so go easy—too much and it can taste like cherry cough syrup.

For more depth, use both almond and vanilla extracts together.

Try it on sugar cookies or chocolate cupcakes.

Espresso Buttercream

Dissolve 1–2 teaspoons of instant espresso powder in the milk before adding it to the frosting.

It blends best when the liquid is warm, then cool it before mixing in.

You’ll get that subtle coffee-shop flavor without overpowering the sweetness.

This one pairs well with chocolate cake or mocha cupcakes.

What Can You Use Buttercream Frosting For?

Buttercream isn’t just for cupcakes (though it’s definitely earned its spot there).

This frosting is super versatile, easy to flavor, and works for all kinds of sweet projects.

Here are some of the best ways to put it to use:

• Frosting layer cakes
• Piping onto birthday cakes
• Filling sandwich cookies or macarons
• Decorating sugar cookies
• Spreading on brownies or bars
• Topping cinnamon rolls
• Making simple cake pops

It’s the kind of frosting that plays nice with just about any dessert.

You can dress it up for a special occasion or keep things low-key for a last-minute treat.

Sweet, Simple, and Always a Hit!

Vanilla buttercream is one of those recipes that never goes out of style.

It’s easy to make, easy to customize, and makes everything it touches feel a little more special.

You can stack it on a celebration cake or use it to jazz up a batch of cookies.

Keep the base recipe on hand, and you’ll always have a quick fix for dessert emergencies or an excuse to bake something sweet!