Name: Easy Vanilla Buttercream Frosting
Prep time: 20 min
Total time: 20 min
Yield: 14 cupcakes
Cuisine: American
Ingredients: 1 cup butter; 1/4 cup vegetable shortening, optional; 4 cups confectioner's sugar; 1/4 cup heavy cream; 1/8 tsp salt; 2 tsp vanilla extract

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I'm a cupcake girl all the way. I think the cake to frosting ratio is perfection. And when I'm making them at home, I have a recipe for Buttercream Frosting that I always use. It's the best base recipe that is delicious on its own but can also be modified to suit all kinds of flavor variations.

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This Recipe for Buttercream Frosting is the Best

I am not a great baker. And I'm an even worse decorator. So for me, it's all about the flavor. I want my vanilla buttercream frosting to taste phenomenal because it's probably just going to get plopped on the top of a cupcake with an offset spatula.

Yes, the images look great in my posts. They are aspirational for me. I work with a food assistant for my baking needs. I need to be able to show you what your cupcakes can look like and not “how not to make cupcakes”.

I was not blessed with artistic abilities (I can take a nice photo – I'm grateful for that!), but I can't ice a cupcake or cake to save my life.

One thing I do know, however, is good-tasting desserts. I have a big old sweet tooth that has led me to taste all kinds of delicious goodies over my lifetime.

And this buttercream frosting recipe is GOOD.

I use this as my “base” buttercream recipe. So, for example, if I need a lemon buttercream I just mix in some lemon zest and a couple of drops of lemon extract. And if I need a cinnamon buttercream just add some cinnamon right before finishing the whipping up.

vanilla buttercream frosting recipe in a bowl.

What's the Difference Between Frosting and Buttercream?

The frostings and icings, that we use to decorate our baked goods, are not the same. But I'm not going to pretend that I know all the specifics. While experts might know the nuances, most people use those names interchangeably. Me, included.

Some say frosting doesn't use butter. Which is why you would make frosting if you need a bright white finish. Buttercream has a yellowish tint as a result of the butter. Which makes it delicious by the way.

What's the Difference Between Buttercream and Icing?

The difference between buttercream and icing depends on the type of icing you are using. Royal icing is used when you want it to act as a glue. It also hardens really nicely so it's great for making detailed, decorated cookies.

Icing tends to have shinier finish and be a bit thinner than buttercream. But royal icing and the kind of icing you might use on top of a cinnamon roll are not the same. Geesh.

Food52 has all the information you could ever possibly want to know about Buttercream in case you're interested.

I'm going to leave you to dive deeper into that topic if you really want to know the facts. I just want to make sure you have a delicious cupcake topping to use whenever you need a sweet treat.

How to Make Vanilla Buttercream from Scratch

I tend to make my cupcakes from boxed mixes (why reinvent the wheel and also, I'm lazy). But making vanilla buttercream from scratch is not difficult. If I can do it, you can do it.

This vanilla buttercream recipe uses shortening and heavy cream so plan accordingly! You might not have these items just sitting around in your pantry or refrigerator.

Ingredients:

1 cup butter
1/4 cup vegetable shortening (optional)
4 cups confectioners sugar (also known as powdered sugar)
1/4 cup heavy cream
1/8 tsp salt
2 tsp vanilla extract

I like to use shortening in my buttercream because it helps the frosting be more stable which also translates to looks pretty, longer. But it's totally optional. If you aren't a huge fan of shortening feel free to just replace it for more butter.

Shortening is also what helps frosted cupcakes look better if you are in the middle of summer, for example, when butter would melt quickly. We don't want droopy frosting, amIright?

Another thing I add that isn't super common is heavy cream. Heavy cream is what makes it look super fluffy and airy! I love to add it because it's the best way to get a bakery-style buttercream, one that's not heavy and thick and overpowering.

I used to think that the more I whipped up the butter the closer I would get to that result but nope, it's just a matter of adding some heavy cream. It has become my “secret” ingredient now.

Instructions:

In a large bowl with a hand mixer or stand mixer, whip the butter, vegetable shortening and salt until light and fluffy, around 7 minutes.
Add half the confectioner's sugar and whip up until fluffy.
Add vanilla extract and half the heavy cream and mix until fluffy.
Repeat the process, alternating between sugar and cream and whip up for 3 more minutes until it’s light and airy.

Listen, I know these photos show a whisk. But that's because it's a cute prop. I've made this by hand and it's a lot of hard work. I highly recommend using a hand mixer (I love how this one has a built-in case that keep all the pieces together!) or stand mixer (this is the one that I have and I LOVE it!). It's just easier.

This batter bowl is my favorite! It's what I make all my muffins, cupcakes and frosting in! I especially love it because it comes with a lid that you can pop right on top for easy storage.

Printable Vanilla Frosting Recipe

Yield: 14 cupcakes

Easy Vanilla Buttercream Frosting

This delicious, fluffy frosting is my go-to recipe for icing all my cupcakes! This basic recipe is great on its own but can be modified with so many other flavors!

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

1 cup butter
1/4 cup vegetable shortening, optional
4 cups confectioner's sugar
1/4 cup heavy cream
1/8 tsp salt
2 tsp vanilla extract

Instructions

In a large bowl whip the butter, vegetable shortening and salt until light and fluffy, around 7 minutes.
Add half the confectioners sugar and whip up until fluffy.
Add vanilla extract and half the heavy cream and mix until fluffy.
Repeat the process, alternating between sugar and cream and whip up for 3 more minutes until it’s light and airy.

Notes

This recipe makes more than 2 1/2 cups but less than 3. It should be enough to frost a dozen cupcakes.

Nutrition Information

Yield

Serving Size

18 cupcakes
Amount Per Serving Calories 301 Total Fat 14g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 5g Cholesterol 32mg Sodium 98mg Carbohydrates 45g Net Carbohydrates 0g Fiber 0g Sugar 45g Sugar Alcohols 0g Protein 0g

Nutrition information isn't always accurate.

This easy buttercream recipe is perfect every time. It's such a good consistency and has the right amount of sweetness. And if you know what you're doing, you can get that cute swirl every time. Mine never look that perfect. But sprinkles always help! They're a great distraction from mistakes.

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Pin this recipe for Buttercream Frosting

This simple recipe for Buttercream Frosting is one that you can use over and over again no matter what flavor cupcakes you are baking. It's delicious in vanilla but I also love to use it as a base for all my cocktail-infused cupcakes!