If you like to bake, having a staple Vanilla Buttercream Icing Recipe on hand is a must.
If you’re an avid baker, having a go-to vanilla buttercream recipe is a must. It’s a staple component of frosting, filling, and layering cakes, cupcakes, cookies, brownies, and more. This is my basic vanilla buttercream icing recipe, and I lean on it constantly because it can be tweaked and customized in a thousand different ways. For example, replace some of the butter with cream cheese, and you’ve got a tangy cream cheese frosting for carrot or red velvet cake. Add some lemon zest and a little lemon juice for something bright and summery. Stir in some cocoa powder for a decadent chocolate buttercream, and it’s a whole new world.
If I’m making this buttercream for a cake or a lot of cupcakes, I usually double the recipe. I would rather have extra frosting than have to stop and make another batch in the middle of icing a cake. That always seems to happen right when I finally hit my stride, and the finish line is in sight. The flavor of this frosting is pretty straightforward and exactly what you’d expect: sweet, creamy, and infused with vanilla so that it doesn’t just taste like pure sugar.
It’s also beautifully fluffy and flexible, so it holds its shape well when swirled on top of cupcakes or slathered over a cake. And it’s reliable. It’s not my go-to for nothing. I hope it will become yours, too.
Room temperature is key
You’ll see this recipe calls for room-temperature butter. Room-temperature butter is non-negotiable. If it’s too cold, it will be lumpy, and try as you might, you’ll just never get the texture right. Nobody wants lumps in their frosting.
When the butter is completely softened to room temperature, it whips up like a dream—airy and smooth. It also better incorporates the sugar (again, no lumps). Do not rush this step, or you will ruin the whole batch. It’s so worth it to get those clean swoops of luscious frosting when you’re finishing up your cakes.
How do I store leftovers?
If you have leftover buttercream, scrape it into an airtight container and refrigerate it for up to 3-4 days. When you’re ready to use it, let it sit at room temperature until it’s soft, then re-whip to bring back the fluffy texture.
Serving suggestions
You can use a simple vanilla buttercream as the universal topper for an assortment of cupcake flavors, including Black Forest Cupcakes, Lemon Raspberry Cupcakes, or Red Velvet Cupcakes. You could also use it to make the filling for these Funfetti Cake Pops or these copycat Starbucks Cake Pops. I even love it slathered over Homemade Cinnamon Rolls!
Vanilla Buttercream Icing Recipe
Ingredients Â
- 2 sticks butter room temperature
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
InstructionsÂ
- Cream the butter in a stand mixer until it is really light and fluffy, at least 3 minutes.
- Gradually start to add the sugar as the mixer is running, about 1/2 cup at a time.
- Add the vanilla extract.
- Add 2 tablespoons of heavy cream and beat the frosting for 2 to 3 minutes. If the frosting is too thick, add a little more cream until you get the consistency that you like.
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