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Baked » Recipes » Kitchen Basics

Easy Vanilla Frosting (American Buttercream)

Published: Sep 15, 2021 · Modified: Jan 4, 2023 by Baked · This post may contain affiliate links · Leave a Comment

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4-ingredient vanilla frosting, or American buttercream, is made with just butter, icing sugar, vanilla, and a splash of cream. Easy, sweet, and perfect for icing just about anything!

Close up of a buttercream frosted cupcake with small rainbow sprinkles.

A classic for a reason, all-butter American buttercream is the easiest vanilla frosting in town. Just four total ingredients for a perfectly pipe-able topping or filling for cupcakes, cake, cookies, and more.

The butter is whipped until fluffy before adding the sugar – this lightens the end product and makes everything more smooth and silky. Make sure to add the cream a tablespoon at a time because you might not need all of it.

This is our go-to frosting, used just about anytime we’re doing something more detailed like buttercream roses or a cupcake Santa Claus, or simply topping cupcakes like in the above photo.

Jump to:
  • Ingredients
  • Step by Step
  • Tips and Notes
  • Substitutions
  • Recipe

Close up of American buttercream in a glass mixing bowl.

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

Easy Vanilla Frosting (American Buttercream) ingredients.

Step by Step

  • Butter in a glass mixing bowl.
    Add softened butter to a large bowl.
  • Butter after beating with an electric mixer, lighter in colour and fluffy.
    Beat the butter on high speed until light and fluffy.
  • Sugar, vanilla, and cream added to the beaten butter.
    Add the sugar, cream, and vanilla.
  • Buttercream after mixing, fluffy and light in colour.
    Beat again until fluffy and completely smooth.

Tips and Notes

For white buttercream, you can use a couple drops of white food colouring (yep, it’s a thing!) to brighten it up. American buttercream is always going to be an off-white, creamy colour, as it’s made with all butter. It’s part of the charm.

This does take colour very well, but we recommend using gel food colouring for best results.

Mix the buttercream until very smooth. If you rub a little between your fingers, it shouldn’t feel textured or gritty at all – if it does, keep mixing.

To make this in a standing mixer, simply follow the same directions but use the whisk attachment on your mixer. You’ll have the same results but save your arm a bit.

Substitutions

While whipping or heavy cream will give the best texture and taste, you can substitute coffee cream (half and half) or full-fat milk. In a pinch, even plain yogurt will do the trick.

If you don’t have icing sugar, you can try making your own. Blend regular white sugar in a food processor or high speed blender until powdered, sifting through a fine mesh sieve before using.

Vanilla paste and powder can be used instead of extract. Reduce the amount by half.

For a vegan option, try our vegan vanilla buttercream.

Recipes Using American Buttercream

Rainbow Sprinkle Confetti Cupcakes
Chocolate Chip Sheet Cake
Chocolate Shortbread Sandwich Cookies
Lemon Buttermilk Cake with Raspberry Compote

Three vanilla frosted cupcakes with a pink background.

Recipe

Close up of a buttercream frosted cupcake with small rainbow sprinkles.

Easy Vanilla Frosting (American Buttercream)

5 from 2 votes
Author: Alexandra Daum
Prep Time 5 minutes mins
Total Time 5 minutes mins
Print Recipe Pin Recipe Comments

Description

 

4-ingredient vanilla frosting, or American buttercream, is made with just butter, icing sugar, vanilla, and a splash of cream. Easy, sweet, and perfect for icing just about anything!

Equipment

  • Mixing bowl
  • Stand or hand mixer
  • Measuring cups and spoons or a digital kitchen scale

Ingredients
 

  • ½ cup butter, softened at room temperature
  • 3 cups icing sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons whipping, heavy cream

Instructions
 

  • Add the butter to a large mixing bowl (or the bowl of your standing mixer). Beat on high speed for 2 minutes, until lighter in colour and fluffy.
  • Add the sugar, vanilla, and 1 tablespoon of cream. Mix again, starting on low speed and gradually increasing to high, until the frosting is light and smooth, about 3 minutes.
  • Add the second tablespoon of cream if the buttercream is too stiff.
  • Rub a little bit of the frosting between your fingers. If it feels at all gritty, keep mixing. It should be very smooth, a light cream colour, and fluffy when it’s ready.
  • Store the buttercream in a sealed container in the refrigerator for up to one week.

Notes

For white buttercream, you can use a couple drops of white food colouring (yep, it’s a thing!) to brighten it up. American buttercream is always going to be an off-white, creamy colour, as it’s made with all butter. It’s part of the charm.
This does take colour very well, but we recommend using gel food colouring for best results.
Mix the buttercream until very smooth. If you rub a little between your fingers, it shouldn’t feel textured or gritty at all – if it does, keep mixing.
To make this in a standing mixer, simply follow the same directions but use the whisk attachment on your mixer. You’ll have the same results but save your arm a bit.
While whipping or heavy cream will give the best texture and taste, you can substitute coffee cream (half and half) or full-fat milk. In a pinch, even plain yogurt will do the trick.
Vanilla paste or powder can be used instead of extract. Reduce the amount by half.

Nutrition

Serving: 1g | Calories: 108kcal | Carbohydrates: 17g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 39mg | Sugar: 16g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
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