Introduction
Looking for the ultimate frosting that’s light, fluffy, and versatile enough for cakes, cupcakes, and cookies? This Vanilla American Buttercream Frosting is your go-to. Made with just a few ingredients and no cooking required, it whips up in minutes and holds its shape beautifully for piping, spreading, or layering. Sweet, buttery, and kissed with vanilla, this frosting is a must-have in every home baker’s recipe box.
🍽️ Servings & Time
- Yield: Frosts 24 cupcakes or one 2-layer 8-inch cake
- Prep Time: 10 minutes
- Total Time: 10 minutes
🛒 Ingredients
Baking & Spices:
- 1 lb (16 oz) powdered sugar (about 3 ¾ to 4 cups, sifted)
- 1 pinch salt
- 2 tsp vanilla extract
Dairy:
- 2 sticks (1 cup) unsalted butter, softened to room temperature
- 1–2 tbsp milk or heavy cream (up to ¼ cup for desired consistency)
🧑🍳 Equipment Needed
- Stand mixer or hand mixer
- Mixing bowl
- Rubber spatula
- Measuring spoons and cups
- Sifter (optional, but recommended)
🍳 Instructions
1. Beat the Butter:
In a large mixing bowl, beat the softened butter on medium speed for 2–3 minutes until pale and fluffy.
2. Add Sugar Gradually:
Sift the powdered sugar, then gradually add it to the butter, ½ cup at a time, mixing on low to avoid clouds of sugar. Scrape down the sides as needed.
3. Add Vanilla & Salt:
Stir in the vanilla extract and a small pinch of salt.
4. Adjust Consistency:
Add milk or cream, 1 tablespoon at a time, until your desired consistency is reached. For piping, keep it firm; for spreading, make it a bit creamier.
5. Whip & Use:
Increase speed to medium-high and beat for 2–3 more minutes until light and fluffy. Use immediately or refrigerate for later.
🔁 Variations
- Almond Frosting: Substitute vanilla with almond extract for a nutty twist.
- Chocolate Buttercream: Add ½ cup cocoa powder and 1–2 tbsp more milk.
- Color It: Add a few drops of gel food coloring after mixing for vibrant tones.
🧊 Storage Tips
- Room Temp: Use within a day if your kitchen is cool.
- Fridge: Store in an airtight container for up to 1 week. Let come to room temp and re-whip before using.
- Freeze: Freeze for up to 2 months. Thaw in fridge overnight, then re-whip.
❓ Frequently Asked Questions
Can I use salted butter?
Yes, but skip the pinch of salt in the recipe to avoid over-salting.
How do I fix runny frosting?
Add more powdered sugar, 2 tablespoons at a time, until thickened.
Can I frost a warm cake?
Nope! Always cool your cake fully — or your buttercream will melt.
Vanilla American Buttercream Frosting – Classic, Creamy, and Perfectly Pipeable
Equipment
- Stand mixer or hand mixer
- Mixing bowl
- Rubber spatula
- Measuring spoons and cups
- Sifter (optional, but recommended)
Ingredients
Baking & Spices:
- 1 lb 16 oz powdered sugar (about 3 ¾ to 4 cups, sifted)
- 1 pinch salt
- 2 tsp vanilla extract
Dairy:
- 2 sticks 1 cup unsalted butter, softened to room temperature
- 1 –2 tbsp milk or heavy cream up to ¼ cup for desired consistency
Instructions
Beat the Butter:
- In a large mixing bowl, beat the softened butter on medium speed for 2–3 minutes until pale and fluffy.
Add Sugar Gradually:
- Sift the powdered sugar, then gradually add it to the butter, ½ cup at a time, mixing on low to avoid clouds of sugar. Scrape down the sides as needed.
Add Vanilla & Salt:
- Stir in the vanilla extract and a small pinch of salt.
Adjust Consistency:
- Add milk or cream, 1 tablespoon at a time, until your desired consistency is reached. For piping, keep it firm; for spreading, make it a bit creamier.
Whip & Use:
- Increase speed to medium-high and beat for 2–3 more minutes until light and fluffy. Use immediately or refrigerate for later.
Notes
Room Temp: Use within a day if your kitchen is cool. Fridge: Store in an airtight container for up to 1 week. Let come to room temp and re-whip before using. Freeze: Freeze for up to 2 months. Thaw in fridge overnight, then re-whip. ❓ Frequently Asked Questions
Can I use salted butter?
Yes, but skip the pinch of salt in the recipe to avoid over-salting. How do I fix runny frosting?
Add more powdered sugar, 2 tablespoons at a time, until thickened. Can I frost a warm cake?
Nope! Always cool your cake fully — or your buttercream will melt.