YieldAbout 3 cups, enough to frost a 9-inch (23 cm) cake or 24 cupcakes.
Prep15 minutes
LevelBeginner
Texture goal
Rich, creamy, and smooth with a thick spreadable consistency.
This classic vanilla buttercream is rich, creamy, and perfect for frosting cakes, cupcakes, or cookies. Its smooth texture and sweet vanilla flavor make it a timeless favorite.
Why you'll want it now — Sweet, creamy vanilla frosting that elevates any dessert.
Why this recipe works
Using a combination of unsalted butter and powdered sugar creates a creamy, stable frosting. A touch of heavy cream adds fluffiness, while vanilla extract provides that classic flavor.
Equipment
Stand mixer with paddle attachment
Measuring cups and spoons
Rubber spatula
Mixing bowl
How to make it
In a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy, about 2 minutes.
Gradually add the powdered sugar, 1 cup (120 g) at a time, mixing on low speed until fully incorporated.
Add the heavy cream, vanilla extract, and a pinch of salt. Increase the speed to medium-high and beat for 3 minutes until light and fluffy.
Scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are well combined.
If the frosting is too thick, add more cream, 1 tablespoon at a time, until desired consistency is reached.
Enjoy this classic vanilla buttercream on your favorite cakes and cupcakes for a deliciously sweet touch.
How you'll know it's ready
The buttercream should be smooth, creamy, and hold peaks when lifted with a spatula.
Convection oven? (and if you don't have one)
Oven type doesn't matter for this no-bake recipe. Whether you have a standard or convection oven, focus on achieving the right texture.
Frosting, filling & glaze notes
The buttercream should be thick enough to hold its shape but smooth enough to spread easily.
Troubleshooting
If the buttercream is too thick, add a bit more cream to reach the desired consistency.
If it's too soft, add more powdered sugar, 1/4 cup (30 g) at a time.
For a smoother texture, ensure your butter is fully softened before starting.
If the frosting appears grainy, continue beating until it becomes smooth.
Storage
Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using.
Make ahead
The buttercream can be made ahead and stored in the refrigerator. Allow it to come to room temperature and re-whip before using.
Variations
Add a tablespoon of cocoa powder for a chocolate twist.
Stir in a teaspoon of almond extract for a nutty flavor.
Mix in some food coloring for themed desserts.
Add a tablespoon of instant espresso powder for a coffee-flavored frosting.
Frequently asked questions
Can I use salted butter instead of unsalted?
Yes, but omit the pinch of salt if using salted butter.
How do I make the frosting stiffer?
Add more powdered sugar, 1/4 cup (30 g) at a time, until the desired stiffness is reached.
Can I freeze this buttercream?
Yes, freeze it in an airtight container for up to 3 months. Thaw in the refrigerator and re-whip before using.
Why is my buttercream grainy?
Ensure the butter is fully softened and beat it well to achieve a smooth texture.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
