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    Home » Recipes » Dessert » My Go-To Easy Recipe for Classic Vanilla Buttercream

    Published: Feb 25, 2021 · Updated: Feb 25, 2021 by Sharon Garofalow | This post may contain affiliate links. See the privacy policy linked in my footer.

    My Go-To Easy Recipe for Classic Vanilla Buttercream

    Jump to Recipe Print Recipe
    A close up of a bowl holding buttercream and an image of the ingredients needed to make it with text in the middle.

    This Classic Vanilla Buttercream is my favorite way to top cakes and cupcakes. It tastes AMAZING and is easier to make than you might think. Best of all, it's ready in about 20 minutes. It's a recipe you'll crave!

    A bowl on the counter with classic vanilla buttercream.
    Contents hide
    1 Why this recipe works
    2 Ingredient notes
    3 Step-by-step instructions
    4 Tips
    5 Frequently asked questions
    6 Related recipes
    7 Classic Vanilla Buttercream
    7.1 Equipment
    7.2 Ingredients
    7.3 Instructions
    7.4 Notes
    7.5 Nutrition

    Why this recipe works

    The flavor of this classic Vanilla Buttercream is outrageous. I used to reach for a can of store-bought frosting to save time. But once I tasted this American Buttercream, I'll never go back!

    I'm a lazy baker, but this easy vanilla buttercream recipe is worth the extra minutes. It's fluffy, sweet and totally creamy. Use it to top alcohol-infused cupcakes, to frost cakes, or even to eat sandwiched between graham crackers. YOU GUYS. It's SO good!

    I was not blessed with artistic abilities (I can take a nice photo - I'm grateful for that!) so the buttercream needs to taste good enough to distract from what the treat looks like.

    And this classic vanilla buttercream is what dreams are made of. No joke. It's so yummy.

    Ingredient notes

    Labeled ingredients to make a classic buttercream.

    The sweetness from this recipe comes from the powdered sugar (also sometimes called confectioner's sugar). It blends in really nicely and gives it a great texture.

    The vanilla brings in tons of flavor and pairs perfectly with the whipped butter and heavy cream. The heavy cream helps to make the buttercream fluffy and airy.

    I like to use vegetable shortening in my classic vanilla buttercream because it helps it to be a little more stable, which translates to it looks pretty, longer, especially on a warm day. It's optional, though. If you aren't a huge fan of shortening or don't have it, you can just replace it with more butter.

    Remember to leave your butter out so that it can be at room temperature before you start making this recipe.

    Step-by-step instructions

    Butter and vegetable shortening in the bowl of a stand mixer.

    In a large bowl with a hand mixer or stand mixer, whip the butter, vegetable shortening and salt, on high, until light and fluffy, around 7 minutes.

    Scrape the sides of the bowl with a spatula.

    The bowl of a stand mixer with powdered sugar and butter.

    Add half the confectioner's sugar. Beat on low until the sugar is moistened then beat on medium until fluffy. This takes about 2 minutes. (The powdered sugar can get messy which is why you start on low).

    The bowl of a stand mixer with butter and powdered sugar.

    Add vanilla extract and half the heavy cream (about 2 tablespoons) and mix until fluffy.

    Whipped butter and heavy cream in the bowl of a stand mixer.

    Scrape down the bowl again, then repeat the process, alternating between sugar and cream and whip up for 3 more minutes until it’s light and airy.

    Listen, I know there is a whisk showing in some of these photos but that's because it's a cute prop. 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. 

    Tips

    • Use room temperature butter to ensure that you get the fluffiest classic vanilla buttercream. Make sure it's not so warm that it starts to look greasy.
    • When beating initially, the butter and vegetable shortening should lighten in color and look fluffy.
    • Buttercream can be made ahead of time. Store it in an air-tight container in the fridge. Before using, let it come to room temperature, then use a hand mixer to make it fluffy again.
    • You can use milk to make this classic vanilla buttercream if you don't have heavy cream.

    Frequently asked questions

    What’s the Difference Between Frosting and Buttercream?

    Most often you'll hear people refer to anything decorating a cake as frosting, but there are some key differences in recipes. Frosting recipes don’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 butter is used in buttercream frosting?

    Legit bakers recommend using unsalted butter so you have full control over how much salt flavor is in your recipe. I prefer to use salted butter however. I think salty buttercream come across a little less sweet and taste like magic.

    How can I stabilize buttercream frosting?

    To make the buttercream firm up a bit, place it in the fridge for about half an hour. This will help any decorations you've piped with it or the basic frosting layer firm up so it stays in place as you are doing more decorations. The classic vanilla buttercream recipe is made up of butter so if it is too hot, it will soften a lot. So be aware. Adding a little vegetable shortening does seem to help a bit.

    How do you store buttercream frosting?

    Store the buttercream in an air-tight container in the refrigerator for up to a week. You may need to let it sit out for a few minutes to soften up if you are using it for decorating.

    A bowl of buttercream on a counter with whisk in it.

    While I used to use canned frosting, this is now my go-to classic vanilla buttercream recipe. It's the best frosting I've ever had and it's super easy.

    With just a few swaps, you can take this base recipe and make it take on all kinds of new flavors. I've used it to create my Fireball Cupcakes, Red Wine Cupcakes and Sangria Cupcakes. The possibilities are endless!

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    Overhead shot of classic American buttercream in a bowl.

    Classic Vanilla Buttercream

    This delicious Classic Vanilla Buttercream is my go-to recipe for topping my cakes and cupcakes! This basic fluffy American Buttercream recipe is outrageously tasty and way easier than you might think!
    5 from 1 vote
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    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 14 cupcakes
    Calories: 298kcal
    Author: Sharon Garofalow

    Equipment

    • Stand Mixer or Hand Mixer

    Ingredients

    • 1 cup butter
    • ¼ cup vegetable shortening optional
    • 4 cups confectioner's sugar
    • ¼ cup heavy cream
    • ⅛ teaspoon salt
    • 2 teaspoon vanilla extract

    Instructions

    • In a large bowl whip the butter, vegetable shortening and salt, on high, until light and fluffy, around 7 minutes.
    • Scrape the bowl with a spatula.
    • Add half the confectioners sugar and whip up until fluffy, about 2 minutes.
    • Add vanilla extract and half the heavy cream (about 2 tablespoons) and mix until fluffy on medium speed for about 2 minutes.
    • Scrape down the bowl again, then repeat the process, alternating between sugar and cream, then whip up for 3 more minutes until it’s light and airy.

    Notes

     
    • Use room temperature butter to ensure that you get the fluffiest classic vanilla buttercream. Make sure it's not so warm that it starts to look greasy.
    • I prefer to use salted butter, while most bakers prefer to use unsalted. 
    • Beat the butter and vegetable shortening until it lightens in color and starts to look fluffy. it will mix together quickly but you want to go a minute or two longer.
    • Buttercream can be made ahead of time. Store it in an air-tight container in the fridge. Before using, let it come to room temperature, then use a hand mixer to make it fluffy again.
    • You can use milk if you don't have heavy cream.
     
    This recipe makes more than 2 ½ cups of American Buttercream, but less than 3 cups. It should be enough to frost at least a dozen cupcakes, but most likely more. 

    Nutrition

    Serving: 18cupcakes | Calories: 298kcal | Carbohydrates: 34g | Protein: 1g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 139mg | Potassium: 9mg | Sugar: 34g | Vitamin A: 468IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @CupcakesCutlery or tag #cupcakescutlery!


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    About Sharon Garofalow

    Sharon lives in Southern California with her adorable family. She loves to share ideas to make mom life easier and encourage busy gals to make time for themselves too! Sharon's "me" time often includes watching Hallmark Channel movies, sipping sauvignon blanc, trying not to eat Salt and Pepper potato chips, and planning girlfriend getaways.

    Reader Interactions

    Comments

    1. Sonia says

      January 09, 2023 at 2:14 pm

      What happens if you choose not to add the shortening to the butter?

      Reply
    2. Darlene says

      October 13, 2021 at 8:33 am

      5 stars
      Thank you for sharing your wonderful recipes❣️

      Reply

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    Based in Southern California, I am the mom to two amazing boys and married to the raddest man in all the land. Cupcakes and Cutlery is your resource for simple solutions to help you be an awesome wife and mother and not lose yourself in the process. Email me at [email protected]

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