If you’re on the hunt for a reliable, bakery-style vanilla buttercream frosting, this is the one.

It’s rich from real butter, sweet but not cloying, and so smooth it practically melts on your tongue.

Whether you’re decorating cupcakes, layering cakes, or piping elegant borders, this recipe gives you professional-quality results every time—with just five simple ingredients.

Why You’ll Love This Recipe

Ultra-creamy and pipeable – Smooth, fluffy texture that’s easy to work with

Customizable sweetness – Use as little or as much sugar as you like

Bakery-style taste – Thanks to a full 2 cups of real butter and heavy cream

Great for layering – Holds its shape beautifully between cake layers

Perfect vanilla flavor – Balanced and deep, using extract or vanilla bean paste

Versatile – Ideal for cupcakes, cookies, or celebration cakes of any kind

What You’ll Need (Ingredient Highlights)

These ingredients come together to create a frosting that’s rich in flavor and luxurious in texture:

Unsalted butter – The base of all great buttercream.

Softened to room temp for easy whipping.

Powdered sugar – Provides structure and sweetness; can be adjusted to your taste.

Vanilla extract or vanilla bean paste – Adds classic flavor and depth.

Paste gives it a speckled, artisanal look.

Salt – Just enough to cut through the sweetness and balance flavors.

Heavy cream – Creates the smoothest, fluffiest finish with a luxurious mouthfeel.

Pro Tips Before You Start

Whip the butter long enough – This step is essential. Beating for at least 5 minutes ensures a super fluffy base.

Sift the powdered sugar – Avoid lumps and get that silky-smooth finish.

Add cream gradually – You want to control the texture and prevent it from getting too soft.

Room temperature matters – Cold butter or cold cream can make the frosting seize or split.

Use a paddle attachment – If using a stand mixer, the paddle helps keep the frosting dense but creamy (great for cakes).

Use the whisk if you want an airier finish.

How to Make Rich Vanilla Buttercream Frosting

Step 1 – Whip the Butter
Place 2 cups (454 g) of unsalted, room-temperature butter into a large mixing bowl.

Using a stand mixer with a paddle or whisk attachment (or a hand mixer), beat the butter on medium-high speed for 5 minutes.

Scrape down the bowl as needed.

The butter should become noticeably paler and very fluffy.

Step 2 – Add the Powdered Sugar in Batches
Add half of the powdered sugar (3 cups or 360 g) to the whipped butter.

Start mixing on the lowest speed setting to avoid a powdered sugar cloud.

Once mostly incorporated, add the remaining sugar and continue mixing on low until fully combined.

Step 3 – Incorporate Vanilla and Salt
Add 1 tablespoon of pure vanilla extract (or vanilla bean paste for a deeper flavor) and ½ teaspoon of salt.

Mix on low speed until everything is smoothly blended into the frosting.

Step 4 – Drizzle in the Heavy Cream
While the mixer is running on low, slowly pour in ¼ cup (60 g) of heavy cream.

Add it gradually to help the frosting absorb the liquid evenly.

Scrape the bowl a few times to ensure all ingredients are fully incorporated.

Step 5 – Final Whip for Fluffiness
Increase the mixer to medium speed and beat for another 3 minutes.

The frosting should now be super creamy, fluffy, and ready to use.

Adjust the consistency with a bit more cream (for smoother frosting) or sugar (for thicker texture), if needed.

What to Use It On

This rich vanilla buttercream pairs well with almost anything. Some of my favorite ways to use it include:

Cupcakes – Pipe generous swirls for birthdays, holidays, or bake sales.

Layer cakes – Fill and cover a 2- or 3-layer cake beautifully.

Sugar cookies – Spread a thin layer for sweet and simple flavor.

Macarons – Use as a filling between delicate shells.

Cake pops – Mix with crumbled cake for a soft, moldable texture.

Brownies and bars – Spread on top for an indulgent treat.

Variations & Substitutions

This recipe is highly customizable depending on your preferences and dietary needs:

Lighter version: Use 1 cup butter + 1 cup shortening for extra stability (especially in hot weather).

Flavor swap: Add almond, lemon, maple, or coconut extract in place of vanilla.

Whipped version: Use a whisk attachment and beat longer for a more airy texture.

Colorful option: Add gel food coloring once the frosting is finished.

Non-dairy alternative: Use vegan butter and plant-based cream.

Flavor and texture may vary slightly.

Storage & Leftovers

At room temperature: Buttercream can be left out for 1–2 days (covered) if your kitchen is cool.

In the fridge: Store in an airtight container for up to 1 week.

Let come to room temp and re-whip before using.

In the freezer: Can be frozen for up to 2 months.

Thaw in the fridge overnight and beat until smooth before frosting.

To refresh: If the frosting seems too firm, add 1 tablespoon cream and whip to restore its original texture.

FAQs

Can I make this frosting less sweet?
Yes! Start with 4 cups of powdered sugar instead of 6, and taste as you go.

You can also add an extra pinch of salt or a splash of lemon juice to balance the sweetness.

Is this frosting good for piping?
Absolutely. It holds its shape well, especially after a brief chill.

It’s great for flowers, rosettes, borders, and lettering.

How do I get my frosting super white?
Whip the butter long enough to lighten its color, and use clear vanilla extract or a tiny drop of purple food coloring (which cancels out yellow tones).

Can I use milk instead of cream?
You can, but heavy cream creates a richer texture and thicker consistency.

Milk will make the frosting slightly looser.

What if I accidentally added too much cream?
No worries! Just add a little more powdered sugar to thicken it back up.

How much frosting does this make?
This recipe makes enough to generously frost 24 cupcakes or fill and frost a two-layer 8-inch cake.

Can I flavor this with fruit or chocolate?
Yes! Add pureed strawberries, cocoa powder, or melted (and cooled) chocolate at the end, but reduce the cream slightly to compensate for added moisture.

Final Thoughts

This is the vanilla buttercream I turn to every time I want consistent, bakery-quality results.

It’s smooth, pipeable, and holds up well to decorating and storage.

Whether you’re frosting a simple tray of cupcakes or creating a multi-tiered wedding cake, this recipe will be your secret weapon.

Plus, with the ability to adjust sweetness and consistency, it’s incredibly flexible and always crowd-pleasing.