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!
What state should the butter be in? Softened, melted?
I'm in the middle of trying out different frostings too! Looking for that perfect one that doesn't take forever, doesn't taste like plastic, but still holds shapes beautifully. I'm sure I'll be blogging about it, so feel free to check it out next week. (I'll link back to your recipe when I post about it.) Do you think the frosted cake/cupcakes should be stored in the fridge?
for the round domes you got on ur cupcakes, did u set at 350 and when u put them in, dropped it to 325? Or was it 325 the whole time? thanks. I'm trying to get my cupcakes to have the dome and getting the flat tops =( thanks!
I have been searching for forever for a buttercream frosting that tastes great but also keeps it's shape after I pipe it onto cakes/cupcakes. This recipe with the Crisco substitution is perfect. I adjusted the amount of ingredients slightly to appeal to my own tastebuds, but the basic recipe is pretty darn close to perfect. The little cupcake trick at the end was a great help, too. My cupcakes came out with a nice dome on top that was ideal for piping frosting. Everyone loved the cupcakes, and I have this post to thank!
For the few questions I see above on this page:
I used butter straight out of the fridge, but room temperature butter would have made mixing easier. Chilled butter left me mixing for more than 2-3 minutes, which the article says not to do. You don't want to use melted butter.
For the oven temp question, I preheated the oven to 350 and then reduced it to 325 when I put the cupcakes in the oven. Worked like a charm.
what recipe do you use for your vanilla cupcakes? I can't seem to find a good one.
@Molly – the butter should be room temperature. I like to soften mine a little further in the microwave because we keep our house pretty cool.
@Ani – I don't put mine in the fridge. They also don't seem to last very long around here 🙂
@Bridget – if you read the post you'll see that I started at 350 and then realized that the temp was supposed to be 325 so I lowered it for the second batch.
@Kristen – I always use room temperature butter for baking and frostings unless the recipe states otherwise.
@Ashley – I made these cupcakes tonight – http://www.cupcakeproject.com/2011/09/ultimate-vanilla-cupcake-test-baked-by.html – and they were great! Light and fluffy with the perfect amount of vanilla flavour. I didn't have any sour cream in my fridge so I used 35% Whipping Cream (aka Heavy Cream) instead and they turned out fine.
This is my "go-to" Vanilla Buttercream for all the cupcakes I bake. I've used the recipe for work gathering, birthdays, and fundraisers all with rave reviews. People think the frosting was whipped forever because it's so smooth and delicious. In my opinion it's the best tasting vanilla buttercream frosting-not too sweet with just the right amount of butter flavor (even with the shortening substitution). I am going to attempt to add some raspberry preserves or a raspberry reduction to this recipe for an upcoming birthday. I tried out two other raspberry recipes and they haven't been good. I love this recipe so much I'm going to try and MAKE IT INTO my "go-to" raspberry buttercream! Haha! I'll let you guys know if it works out.
Thank you so much Kelly for sharing this recipe, love it!!
How did adding the raspberry puree work out?
Thanks so much! I feel the same way about it – it's my #1 go to. Good luck with the raspberry!!
I was wondering whether this buttercream crust enough for the "viva paper towel" method of smoothing for cakes. Do you know?
Hi Hillery – I'm really not sure but I can tell you, if you have extra, you can just freeze it! I've done it before – when it thaws you just re-whip a bit 🙂
Is icing sugar regular sugar or powdered sugar?
Hi Kim – it's powdered sugar. I've always heard it called icing sugar in Nova Scotia.
This is so great! I reduced the time and WOW did those cupcakes pop up!! So amazing!
Does this mean to preheat the oven to 350, and then reduce it to 325 when you put the cupcakes in? Thanks! 🙂
I was wondering how many cupcakes you can frost with this recipe?
With this buttervream recipe, can you leave it unrefridgerated once you ice the cake?
This icing had a funky taste. My husband thinks so too. It also melts very easily and turns watery looking. The temperature is in the 40’s. I do not recommend. I had to toss it out and all that expensive butter was wasted.
Hey there still confused read through all the comments still not getting it so in I shoild start by preeheating the oven for 350 then once the cake is in I should reduce it to 325 to achieve a domed cup cake right and does this method work with ne recipe or does it have to b the ina gathen recipe if so would you b able to give me the recie in grams and where im at I cnt find crisco can I use normal butter to achieve the fluffy butter cream truly appreciate uou effort n id b over the moon if I can achieve the dome look in my cupcakes thanks a ton