Whether you’re decorating cupcakes for a birthday party or layering a beautiful cake, this Vanilla Buttercream Frosting is the perfect finishing touch.
It’s creamy, fluffy, and just the right amount of sweet. I’ve used this recipe for years—it never fails and pipes like a dream!
Why You’ll Love This Recipe
Perfect Texture – Soft, spreadable, and easy to pipe
Customizable Consistency – Adjusts easily with water or cream
Versatile – Great for cakes, cupcakes, cookies, or filling macarons
Quick and Easy – Just 5 ingredients and 10 minutes
Stays Put – Holds shape beautifully for decorating
What You’ll Need (Ingredient Highlights)
Unsalted butter – Adds creaminess and richness
Shortening – Helps the frosting hold its shape, especially in warmer temps
Powdered sugar – Gives structure and sweetness
Vanilla extract – Brings warm, aromatic flavor
Water or heavy cream – Adjusts smoothness and spreadability
Salt – Balances the sweetness just enough
Pro Tips Before You Start
Use room temperature butter and shortening for best blending
Sift the powdered sugar if it looks clumpy
Use heavy cream for a richer, more luxurious texture
Add salt a pinch at a time—just enough to cut the sweetness
Beat for several minutes at the end for extra fluffiness
How to Make Vanilla Buttercream Frosting
Step 1 – Cream the Fats
In a large mixing bowl, add the room-temperature butter and shortening.
Beat together using a hand mixer or stand mixer on medium speed until smooth and fluffy, about 2 minutes.
Step 2 – Add Powdered Sugar in Batches
Gradually add half of the powdered sugar.
Mix on low until incorporated, then increase the speed and beat until smooth.
Step 3 – Mix in Vanilla and Liquid
Add the vanilla extract and 1 tablespoon of water or heavy cream.
Beat until well combined and creamy.
Step 4 – Add Remaining Sugar
Pour in the remaining powdered sugar.
Mix on low speed at first to avoid a sugar cloud, then increase speed and beat until smooth.
Step 5 – Adjust Consistency
Add additional water or cream, one tablespoon at a time, until you reach your desired texture.
Finally, season with a pinch of salt to balance the sweetness.
What to Use It On
Cupcakes or layer cakes
Sugar cookies or sandwich cookies
Sheet cakes for birthdays
Macarons or cake pops
Pipe decorative borders or rosettes
Variations / Substitutions
All-butter version: Replace shortening with more butter for a richer taste
Dairy-free: Use vegan butter and water or plant milk
Flavor twist: Add almond, lemon, or peppermint extract instead of vanilla
Color it: Add gel food coloring after mixing for vibrant shades
Extra silky: Swap water with heavy cream for extra smoothness
Storage & Leftovers
Store in an airtight container at room temp for up to 2 days
Refrigerate for up to 1 week
Let come to room temp before using if chilled
Can be frozen for up to 2 months—thaw and re-whip before using
FAQs
Can I use only butter instead of shortening?
Yes! You can use all butter for more flavor, but shortening helps with stability—especially in warm weather.
How do I make the frosting thicker?
Add more powdered sugar a few tablespoons at a time until it reaches your preferred thickness.
Can I use milk instead of cream?
Yes, but the texture will be slightly lighter. Cream makes it richer and smoother.
Will this frosting hold up for piping?
Absolutely! It’s perfect for piping rosettes, swirls, or detailed decorations.
Why is my frosting too sweet?
Try adding a pinch of salt and use heavy cream instead of water to mellow the sweetness.
Can I make this ahead of time?
Yes! It stores beautifully in the fridge or freezer. Just re-whip before using.
Can I color this frosting?
Yes—gel food coloring works best to avoid thinning the texture.
Final Thoughts
This Vanilla Buttercream Frosting is my go-to for just about every cake or cupcake.
It’s creamy, sweet, and so easy to whip up.
Once you master this base, you can customize it however you like.
Whether you’re baking for a party or just because—it’s the kind of frosting everyone will love.
Classic Vanilla Buttercream Frosting
Ingredients
- ½ cup 115g unsalted butter, room temperature
- ½ cup 95g shortening (or more butter)
- 4 cups 460g powdered sugar
- 1 tsp vanilla extract
- 2 –3 tbsp 30–45ml water or heavy cream
- Salt to taste
Instructions
- In a large bowl, beat butter and shortening together until smooth and creamy.
- Add half the powdered sugar and mix until fully incorporated.
- Mix in the vanilla and 1 tbsp water or cream.
- Add the remaining sugar and continue mixing until smooth.
- Adjust with more water/cream for desired consistency, then add salt to taste.
- See full steps with tips & photos → https://mischacrossing.com/classic-vanilla-buttercream-frosting/
Notes
- No Shortening? Use all butter for a softer, richer frosting.
- For piping stability, shortening helps hold its shape.
- Make It Ahead: Store in an airtight container in the refrigerator for up to 1 week or freeze up to 2 months.
- Let come to room temp and re-whip before using.
- Flavor Twist: Add almond extract, lemon zest, or a touch of cinnamon for a unique spin.
- Color It: Add gel food coloring for vibrant decorations—perfect for themed cakes and cookies!
