Light and fluffy vanilla buttercream frosting is sweet and irresistible with a rich, buttery undertone that’ll make you want to eat a bowl of it plain with just a spoon!
And it comes together quickly and easily with the use of your stand or electric mixer. You won’t ever want to buy frosting from the store again.
Fluffy Homemade Vanilla Buttercream Icing
Can I be honest with you? I could eat the entire bowl of this vanilla buttercream frosting with just a spoon. It’s seriously that good. The richness from the butter and cream make it extra-creamy and smooth, and the perfect topping to any cake or batch of cupcakes. If you don’t eat it all by itself first.
Plus, with how easy it is to mix up with just a handful of basic ingredients, you’ll never feel the need to get store-bought frosting again. There’s just something fresh and better about the homemade kind, anyway. If you have a loved one’s birthday coming up or any other celebration, I’d highly recommend whipping up a bowl of this vanilla buttercream frosting to adorn whatever baked goody you create!
They’ll be happy you did, and so will you.
Does buttercream frosting melt in the heat?
A little softening is unavoidable if you’re serving cakes or cupcakes in the heat of a toasty summer day outside, but not to the point where it will be sliding off your baked goods and making a huge mess. As a precaution, I’d recommend keeping the cupcakes or cake stored in a fridge or cooler until you’re ready to serve it! It’ll taste fresher this way, too.
How far in advance can I make buttercream frosting?
You can make vanilla buttercream frosting up to 3 to 4 days ahead of time before you need to ice a cake or cupcake.
How do you store vanilla buttercream frosting?
Store buttercream frosting in the fridge in an airtight container up to 3 to 4 days ahead of when you’ll need to use it. Before you frost your cake, allow it to come to room temperature and mix it with a whisk to soften it.
Do you have to refrigerate a cake with buttercream frosting?
You can leave a cake or cupcakes dressed with buttercream frosting at room temperature covered overnight, but if you want to keep it fresh longer, cover and store in the fridge for 2 to 3 days.
How to make vanilla buttercream frosting:
- Mix butter and cream on medium speed with the whisk attachment until the butter and cream combine.
- Increase the speed to high, and mix for 3 to 5 minutes until the mixture is light and fluffy.
- Mix in vanilla and 2.5 cups powdered sugar on low until combined.
- Increase speed to medium and whip for 1 to 2 minutes. It should be a medium consistency.
- Place in an icing bag and pipe on the cupcakes with tip 2A.
Light and Fluffy Vanilla Buttercream Frosting
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 minutes
- Yield: 3 cups 1x
Print Recipe
Pin RecipeDescription
Light and fluffy vanilla buttercream frosting is sweet and irresistible with a rich, buttery undertone that’ll make you want to eat a bowl of it plain with just a spoon!
Ingredients
- 1/2 cup butter, room temperature
- 3 to 4 tablespoons heavy cream
- 1 tablespoon vanilla
- 2.5 to 3 cups powdered sugar
Instructions
- Add the butter and cream to the bowl of your stand mixer. Mix on medium speed with the whisk attachment until the butter and cream combine.
- Increase the speed to high, and mix for 3 to 5 minutes until the mixture is light and fluffy, stopping to scrape down the sides a time or two.
- Add the vanilla and 2.5 cups of the powdered sugar. Mix on low until combined, and then increase speed to medium and whip for 1 to 2 minutes.
- The consistency of the icing is important if you are going to pile it high on a cupcake. It should be a medium consistency. If you mix the batch of icing with a metal teaspoon (the kind you use for dinner) it should stand up straight in the middle of the bowl when it is in the icing. So, you should be able to stir it with a spoon by hand but it should also be sturdy enough to hold the spoon up. If the icing is too thick, add a little cream. If it needs to be a little thicker, add a 1/4 cup of powdered sugar and whip to combine until it’s sturdy enough.
- Place in an icing bag and pipe on the cupcakes with tip 2A.
Notes
- This makes enough for 10 to 12 heavily frosted bakery-style cupcakes.
- Category: dessert
- Method: no bake
- Cuisine: American
Keywords: buttercream, vanilla frosting
Want To Save This Recipe?
More Cupcake Recipes:
- Pink Lemonade Cupcakes
- Sweet Tooth Fairy’s Vanilla Cupcake Recipe
- Cherry Chip Cupcakes
- Ghostly Cupcakes
- Light and Fluffy Vanilla Buttercream Frosting
- Pumpkin Cupcakes with Whipped Cinnamon Icing
- Lightened Up Chocolate Cupcakes
This post was originally published in 2012, and has been updated and rephotographed in November 2019.
Soft and creamy vanilla buttercream frosting is so simple to make, takes less than 15 minutes, and tastes impeccable on all your favorite cakes!
About Melissa
I have a lot going on, and I’d much rather spend my time enjoying my messes than fretting about what I’m going to make for dinner. Over the past few years, I’ve nailed down a few strategies that helped me keep my kitchen running like a well-oiled machine, so I started Bless This Mess to help other mess-loving parents solve the nightly dinner delimma—no stress, no drama, just really great food your whole family will love. Read more...
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Would it be good if I was to add food coloring ?
Yep, it works great! Enjoy!
I know my niece and nephew would love these. Kids and their sweet tooth!
I’m in the kid category on that sweet tooth thing though, you too?
Absolutely mouth-watering photo!
Your cupcakes look soooooooooooo delicious
This is stunning! I want to lick my screen. 🙂
How funny I was just thinking the other day that I needed to call you to see you make your frosting so yummy and beautiful!!! Thanks you must have read my mind!!! Hope all is well with the Giffiths’s love ya and I love this blog- you are amazing!