Homemade Vanilla Buttercream Frosting
This classic vanilla buttercream frosting recipe is smooth, fluffy, and not too sweet — just the way homemade vanilla frosting should be. It comes together quickly with a handful of ingredients and is easy to adjust to your preferred texture or sweetness.
This is my favorite buttercream frosting recipe for pretty much anything, but I especially love it as a treat between two chocolate chip cookies.
The key to this fluffy vanilla buttercream frosting is whipping it long enough to get that light, airy finish. It’s sturdy enough for piping but soft enough to spread on cakes and cupcakes without any fuss. Simple, reliable, and full of real vanilla flavor—this is the go-to frosting you’ll keep coming back to.
Let’s whip up some homemade vanilla buttercream frosting!
Ingredients
Steps to make Homemade Vanilla Buttercream Frosting
1. In the bowl of a stand mixer, combine the softened butter, vanilla, salt, and half of the powdered sugar.
2. Mix on low speed until combined.
3. Add the remaining powdered sugar and milk. Mix on low until incorporated.
4. Increase speed to medium and whip for about 1 minute until light and fluffy.
5. Transfer to a piping bag fitted with a large star tip if using for decorating.
Storage
Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using.
Homemade Vanilla Buttercream Frosting
Homemade Vanilla Buttercream Frosting that's good on absolutely everything 🧁
Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2-3 tablespoons milk
Instructions
- In the bowl of a stand mixer, combine the softened butter, vanilla, salt, and half of the powdered sugar.
- Mix on low speed until combined.
- Add the remaining powdered sugar and milk. Mix on low until incorporated.
- Increase speed to medium and whip for about 1 minute until light and fluffy.
- Transfer to a piping bag fitted with a large star tip if using for decorating.
Notes
Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using.
