Vanilla American Buttercream Frosting – Classic, Creamy, and Perfectly Pipeable
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.
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
🧊 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.
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.