Vanilla Buttercream
This vanilla buttercream is made with just four ingredients and a hand mixer in one bowl. It’s thick, fluffy, and easy to spread—ideal for frosting cakes or cupcakes. The recipe came from my friend’s Cape Breton grandmother, and I’ve been using it for years. It reminds me of childhood birthday cakes, only better because it’s homemade.
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Ingredients For Vanilla Buttercream
Ingredient Notes
- Butter: Use softened butter so it blends smoothly and creates a light, fluffy texture. If it’s too hard, it won’t mix well with the other ingredients.
- Powdered Sugar: Growing up, my Mum always called powdered sugar “icing sugar”. It gives the buttercream its sweetness and smooth texture. Sift it to prevent lumps.
- Vanilla Extract: Use any vanilla extract you like or can afford.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Salt: Any salt works, including sea salt or kosher salt.
- Vanilla Extract: Swap in an equal amount of almond extract or any other you like.
Recipe Variations
Try any of the following for a twist on this vanilla buttercream recipe:
- Chai Spice: Add 1 to 2 teaspoons of homemade chai spice.
- Chocolate: Sift in ¼ to ⅓ cup (20 to 27 g) of unsweetened cocoa powder with the icing sugar.
- Cinnamon: Mix in 1 to ½ teaspoons of ground cinnamon.
- Coffee: Dissolve 1 to 2 teaspoons of instant coffee in 1 teaspoon hot water, then beat it into the buttercream.
- Lemon Curd: Beat 2 to 3 tablespoons of microwave lemon curd (or store-bought) into the buttercream.
- Liqueur: Add 1 to 2 tablespoons of coffee, orange, or Irish cream liqueur.
- Orange: Mix 1 to 2 teaspoons of finely grated orange zest and 1 to 2 teaspoons of freshly squeezed orange juice.
- Peppermint: Add ¼ to ½ teaspoon of peppermint extract.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Vanilla Buttercream
STEP 1: Place the butter, vanilla extract, and salt in a mixing bowl. Mix on low speed to combine, then increase the speed and beat until smooth.
STEP 2: Sift the powdered sugar through a fine mesh sieve directly into the bowl.
STEP 3: Mix at low speed until the butter and sugar are combined.
STEP 4: Increase the speed and beat until light and fluffy.
Expert Tips
1. This recipe is easily halved or doubled.
2. To tint your frosting, add food colouring after mixing. I find that gel colouring gives the best bright, even colour.
3. If the buttercream feels too stiff, mix in milk or cream ½ teaspoon at a time until it’s the consistency you like.
Recipe Notes
- If your butter is too cool to mix smoothly, microwave it in 10-second increments at 50% power. It’s ready when it yields slightly under your fingertip.
- Mix slowly after adding the icing sugar to avoid a cloud puffing out of the bowl.
Storage
- Store buttercream in an airtight plastic or glass container. It can be kept in the fridge for up to 2 weeks or in the freezer for up to 2 months. It can also stay at room temperature for up to 2 days.
Related Recipes
- Cream Cheese Frosting: Not too sweet and works well on cakes, cupcakes, or as a dip for fruit.
- Earl Grey Yogurt Cake: A single layer cake made with Greek yogurt and finely ground Earl Grey tea leaves.
- Blueberry Cake Donuts: Made with frozen wild blueberries, these are a fun change from your morning muffin .
Did you make this vanilla buttercream? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
Printable Recipe Card
Vanilla Buttercream
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Mixing bowl
- Hand or stand mixer
- Fine mesh sieve
- Rubber spatula
Ingredients
- 1 cup salted butter, softened
- ½ teaspoon vanilla extract
- ⅛ teaspoon iodized table salt
- 2 cups powdered sugar, also called icing sugar
Instructions
- Place the butter, vanilla extract, and salt in a mixing bowl. Mix on low speed until just combined, then increase the speed and beat until smooth, about 1 to 2 minutes.
- Sift the powdered sugar through a fine mesh sieve directly into the bowl. Use the back of a soup spoon to press the sugar through if needed.
- Mix on low speed until the butter and sugar are just combined, then increase the speed and beat until light and fluffy, about 1 minute. Scrape down the sides of the bowl with a rubber spatula halfway through mixing. Use immediately, or store in the fridge or freezer for later use.
Recipe Notes
- If your butter is too cool to mix smoothly, microwave it in 10-second increments at 50% power. It’s ready when it yields slightly under your fingertip.
- Mix slowly after adding the icing sugar to avoid a cloud puffing out of the bowl.
Storage
- Store buttercream in an airtight plastic or glass container. It can be kept in the fridge for up to 2 weeks or in the freezer for up to 2 months. It can also stay at room temperature for up to 2 days.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. This is where I share Nova Scotia recipes and easy comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
I can't wait to try this buttercream recipe….They look amazing Kelly!
two cups of butter 🙂 that's how you make great frosting!
Oh, I'm so sorry to hear my Swiss meringue buttercream didn't work for you! If you're inclined, shoot me an email; I'd love to troubleshoot it and get to the bottom of what went wrong for you. Cheers!
Just a note about Swiss Buttercream… when it gets curdled like that, it usually means your meringue wasn't cool enough or your butter was too warm. But have no fear! Just pop the curdled mess in the fridge for about 15 minutes and then whip, whip, whip it! I PROMISE that it will come together.
good it be so simple. I've tried to make a good buttercream many times…maybe I'll give this one a try soon.
when you bake at a lower temperature, whatever you're baking rises more slowly, and therefore much less. that's why you should lower the oven temperature a little to get level cake layers, but you should bake at a slightly higher temp for cupcakes so that you get the pretty dome.
also, if your swiss meringue buttercream seemed curdled, chances are you just didn't keep whipping it long enough. it will seem like it will never come together, but then it finally does and it's amazing. i highly recommend trying again sometime.
If you check out Stella's awesome blog BraveTart (linked above as Swiss Buttercream) you'll see she has tons of great recipes and gorgeous photos to boot!! I'm pretty sure J is right though. I didn't let my buttercream cool long enough – in fact, I'd bet money on it. There is absolutely nothing wrong with Stella's recipe – it was just my patience level that day!! Thanks for the comments 🙂
I also tried swiss meringue buttercream ! it did curdle and look like porridge BUT it cam back together BEAUTIFULLY I almost threw mine out BUT I just let the kitchenaid do its thing and VOILA! perfection here is the recipe I used! ( this woman even has Pictures!! ) I shall try your version of american buttercream but for now its all SWB for me!! great cupcakes BTW 😀 http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/
I made _tried_ to make chocolate cupcakes (i added some melted chocolate and cocoa powder to the recipe) but they didn't turn out pretty. instead the batter just made a horrible mess. I'll still make buttercream and try to make them pretty, but i wonder what went wrong >:
what is "icing sugar" ?
thx
Cannot wait to try this recipe!!
made it, so easy so delicious, thank you for sharing it!
ooh… what's vanilla PASTE?
I saw this on Pinterest and I just had to click over! What a difference. I'll be making my fav chocolate cupcakes at a lower temperature next time to see if they rise even more. Thanks for the great visual side by side!
Hey, the buttercream recipe looks delicious. I worked my way through a fair few that looked good & met disaster every time. Now I have a few fail safe pieces of heaven in my repertoire. As for your swiss buttercream, I make it all the time for the bakery. The trick is, when it looks like it's starting to curdle, just keep on beating it. At some point it stops curdling & starts turning into this silky, fluffy, amazing goodness. It's like it goes from disgusting to amazing by the use of sheer will power.
I liked this post so much I pinned it twice (without knowing) on my Pinterest boards. LOL Can't wait to try it, thanks for sharing!!
On the pictures that compare how high the cupcakes bake, the one on the left with the higher peaks- do they start off baking at 350 and then the temp is dropped down to 325? If so, after how long? Or preheat to 350 and once the cupcakes go in, drop it down to 325 right away? Thanks for any information 🙂
@Christina – I baked two pans of cupcakes – the first one at 350 degrees. While they were in the oven, I was re-reading the recipe and realized I was supposed to bake them at 325 degrees. I left the first batch in at 350 because I didn't want to disturb them. When they were golden on top I took them out and turned down the temp to 325. Then I popped the second pan into the oven – the side by side pic is the result.
I have to say you have made me laugh! This is a great recipe for a quick buttercream! Now, with the Swiss buttercream there is a chemical reactions that happens midway finishing the buttercream It will curdle and it looks like a separated mess like you described. I guess that whomever gave you the recipe did not tell you to continue the whipping process it takes a few seconds to all homogenize into a silky and the most delicious buttercream anyone can taste! i am a pastry chef and i am sorry that you wasted good ingredients! Swiss buttercream is my basic filling cream in my shop. Ad chocolate ganache for a delicious chocolate filling, lemon curd for a citrus one, and the list goes on and on… 🙂
do you preheat the oven at 350 and after you put them in reduce it to 325. or do you automatically preheat it to 325 and bake????? please help