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The Best Classic American Vanilla Buttercream Frosting

A close-up of fluffy, pale yellow vanilla buttercream frosting piped high in a small bowl.

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This recipe gives you a creamy, smooth, and fluffy vanilla buttercream frosting that is perfect for piping onto cakes and cupcakes. It is a quick, no-cook recipe that becomes your go-to dessert topping.

Ingredients

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  • 1 cup unsalted butter, softened to room temperature
  • 4 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons heavy cream or milk
  • 1/4 teaspoon salt

Instructions

  1. Place the softened butter into the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until it is completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  2. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until just combined after each addition.
  3. Add the vanilla extract and salt. Beat on medium speed for 1 minute.
  4. Add 3 tablespoons of heavy cream or milk. Increase the mixer speed to medium-high and beat for 3 to 5 minutes until the vanilla buttercream frosting is light, fluffy, and pale in color. This whipping time is key for a smooth texture.
  5. If the frosting seems too stiff for your needs, add the remaining tablespoon of cream, one teaspoon at a time, until you reach your desired consistency for spreading or piping.
  6. Use immediately to frost your cakes or cupcakes.

Notes

  • For the best results, your butter must be truly room temperature—soft enough to press a finger into easily, but not melted or greasy. This ensures you get a smooth buttercream.
  • If your frosting looks grainy, continue beating it for another 2 minutes. The friction helps dissolve the sugar slightly.
  • If the frosting is too soft or runny, chill the entire bowl of frosting in the refrigerator for 10 minutes, then re-whip it.
  • This classic American buttercream holds its shape well for piping consistency when kept slightly cool.

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