This is the best Vanilla Buttercream Frosting recipe. Make this easy buttercream frosting recipe and you’ll never want cake without vanilla buttercream again. Or eat it with spoons.
We love using this vanilla frosting recipe on all sorts of cookies and cakes, but my absolute favorite is on top of these perfect sugar cookies!
You guys have to make this vanilla buttercream frosting recipe.
The end.
Okay, not really.
But yes. Really.
So this is a frosting recipe that I first made for these adorable sheep cupcakes. And I made it again for Piper’s cake smash. But it is seriously so ridiculously good that I feel like it deserved it’s own post.
So ironically, my sister in law sent me a text message the day before the sheep post went live and asked me if I had a good vanilla frosting recipe. And I said, “Funny you should ask . . . ” A few weeks later I got this message from her:
“I LOVE it! It makes boxed cake mixes taste like they were made in a bakery. It puts homemade cakes off the charts!”
I love her.
If that testimonial wasn’t enough, yesterday while I was photographing this cake, Gavin asked me if he could have a piece when I was done. Who am I to say no to that cute face? Gavin historically loves cake but doesn’t like frosting at all. Which is just crazy, but kind of awesome because I always get his left over buttercream frosting at birthday parties. #dontjudge
Well, I walked back into the kitchen after giving him some cake and he was eating the frosting!! I said, “Gavin! I thought you didn’t like frosting!”
“I don’t. But, Mom. This vanilla frosting is AMAZING!!”
#truestory
RECIPE NOTES FOR THE BEST VANILLA BUTTERCREAM FROSTING:
- One batch of this vanilla buttercream frosting recipe is enough to lightly cover 24 cupcakes. I needed to double it to frost a three layer cake, with 1/2 cup frosting between each layer and a nice crumb coat.
- This frosting firms up rather quickly, so if you are going to top with sprinkles, you will want to frost your cupcake add the sprinkles, and then move on to the next cupcake you need to frost.
- If you don’t like your frosting as sweet, you can cut back the powdered sugar by a cup. It will result in a less sweet and also less firm frosting.
The Best Vanilla Buttercream Frosting Recipe
Ingredients
- 1/2 cup unsalted butter room temperature
- 5 cups powdered sugar
- 2 tsps vanilla
- 1/4 cup milk
Instructions
- To make frosting, beat the butter until fluffy.
- Then add the powdered sugar gradually, one cup at a time.
- Add in the vanilla and milk.
Recipe Video
Deanna says
Maden told me he wants vanilla frosting instead of his original choice of chocolate on his birthday cake this weekend. I am SO looking forward to this frosting. I am obsessed. Love you too?
Awwwwww, Maden! Miss you!!
Ariane says
I tried this twice and both times it was too sweet, even after adjusting. Well, after doing some reading, I found that I should have sifted the sugar (like the cake) which I didn’t think about. I have another birthday this weekend and plan to try again. I’ve got 3 kids, so even with the errors, it will be worth it in the long run. Thanks for sharing!
Thank you for this comment Ariane. I think it is really important to note that the powdered sugar shouldn’t be packed, just spooned and leveled into the measuring cup.
Monica says
Hi Lisa! I tried this recipe and also found it to be really sweet. I had added only 3 of the 5 cups of powdered sugar (not packed) and it was already super sweet. I’m curious if this recipe tends to be a much sweeter buttercream than the average recipe, or if maybe there is something else I’m missing… any advice?
It is definitely a sweet frosting Monica, but I’ve gotten so many great reviews on it. And my kiddo who doesn’t like frosting LOVES this recipe. So I think it’s just a matter of taste.
Jennifer says
I was just curious but instead of vanilla could I use strawberry? I’m making a strawberry and chocolate cake and thought the strawberry frosting would take these cakes to the next level! What do you think?
That sounds delicious Jennifer! If you are using actual strawberry you just might need a little extra powdered sugar to get the right consistency.
Mary says
I have used crushed up freeze dried strawberries in frosting to get the fresh strawberry taste without them thinning it down or separating. Looking forward to trying this in a couple of days.
Emily says
Hi Lisa,
I have been hunting for a good buttercream recipe for YEARS but haven’t found one (and people I know with a good one arent willing to share..) just wondering why yor recipe works with 1/2c butter when most call for 1c with about 3-4c icing sugar… Genuinely curious :)
I will try it and let you know :) I’d prefer to use less butter where possible anyways :)
So it’s all about the texture you want at the end. More butter and less sugar results in a much creamier richer frosting that isn’t really going to harden. I like my frosting SWEET. Like that’s the whole point to me. To give me a good sugar rush. This frosting will harden up nicely and thus as someone mentioned earlier in the comments you need to be sure to add any decorations as soon has it’s piped/spread
Anna says
Oh man…way too sweet for me…
I’m so sorry you didn’t like it Anna, it’s still my favorite to eat with a spoon :)
Emily Poisel says
Hi! I wanted to let you know that I really love this frosting recipe, and I used it to make my pumpkin sugar cookies in my post http://www.rusticluxe.net/pumpkin-pie-cookies/ I also linked to your recipe so that people could find it and get the recipe straight from you! I would love it if you could check out my blog! Thank you.
Vanessa says
Hello can i add to this a few drops of food coloring? Will it be okay or it will ruin its consistancy?
Definitely! The food coloring shouldn’t do anything to the consistency.
McKenzie Caldwell says
Absolutely delcious, and so simple! Doubled the recipe today to make a rustic vanilla birthday cake :) https://www.instagram.com/p/_fbYd7wLY2/
So glad you liked it!
Nikki says
How long can it be stored in the refrigerator?
I would personally use it within about two or three days of making it. That said, it stores much better in the refrigerator if you whip it. You make the recipe as written and then you continue beating it on high for about five minutes.
riandayani says
Hi Lisa! May I know what kind of milk do you use? is that a milk powder or a liquid milk? Sorry, a little bit confuse what to use hihi. Thanks
I used whole liquid milk, but you can use whatever you have on hand.
Elizabeth says
You stated skim milk earlier and whole now, does it matter which one?
Thanks so much can’t wait to try it Saturday!
Both would work!