This easy vanilla buttercream frosting is sure to steal the show on any cake, cookie, or cupcake. Creamy, sweet, fluffy, and foolproof to make with just five ingredients. Ready in just 10 minutes, it transforms any dessert into a special occasion treat. Unlike icing, which is thinner and shinier, buttercream frosting is thick, and perfectly spreadable. Made with butter, powdered sugar, milk, a splash of real vanilla, and a pinch of salt, it delivers the classic, crowd-pleasing flavor we all know and love.
Unsalted Butter: Butter is the star of this frosting, so be sure to use high-quality real butter. If you're using salted butter, simply omit the salt.
Powdered Sugar: Also known as confectioners' sugar, this ingredient gives the frosting its light, fluffy texture. If your sugar has been sitting around for a while, just shake it through a fine mesh strainer to get rid of any lumps.
Vanilla: The heart of this homemade buttercream frosting. For the best flavor, we recommend using pure vanilla extract over imitation vanilla.
Milk: We tested this recipe with whole milk, but you can use any milk you have on hand—or even heavy cream.
Salt: Just a pinch of salt will balance the sweetness and enhance the flavor of the buttercream frosting.
Electric Mixer: An electric hand mixer makes the mixing process quicker and much easier. A stand mixer works as well—just keep an eye on it, as it is more powerful. Use the beaters for the hand mixer or the paddle attachment for the stand mixer. If you don’t have either, a mixing spoon or rubber spatula will work just fine.
Other Cookware You'll Need: Mixing bowl, dry measuring cups, measuring spoons, spatula.
Cake and Cupcake Decorating Tools You’ll Need: Offset spatula, decorating bags, piping tips.
Here’s how to make this easy buttercream frosting recipe:
Softened butter is key to a light, fluffy frosting. To measure the powdered sugar, spoon it into a dry measuring cup and level off. Using a hand mixer on low speed, blend until the butter and sugar are combined. Then, beat on high until light and fluffy.
With the mixer on low speed, add the vanilla extract and 1 tablespoon of milk. Always start with the smallest amount of milk, as it’s easier to add more if needed. Our pro tip: Don’t forget to scrape down the sides of the bowl and the beaters to avoid lumps in your frosting.
Beat on low until the mixture is fluffy and creamy. Check the consistency by spreading a bit of frosting on the side of the bowl—it should be smooth and spreadable.
Extracts like peppermint, coconut, maple, or spices like cinnamon can easily be stirred in for a change in flavor. For a fresh twist, brighten it up with citrus zest or juice. If you're a coffee fan, mix in espresso powder, or try adding dulce de leche or salted caramel for richness.
Once you've perfected the classic, take it to the next level. Swap the butter for peanut butter to make creamy peanut butter frosting. Or try one of our favorites from the Betty Crocker Test Kitchens—Marshmallow Buttercream, which adds extra sweetness with marshmallow crème. For something indulgent, make Chocolate Buttercream by adding melted chocolate for a rich, velvety flavor.
This buttercream frosting recipe will frost your favorite 13x9-inch cake or an 8- or 9-inch two-layer cake. It can also frost about 24 cupcakes. If you want a thick layer of frosting or are aiming for bakery-style, heavily frosted cupcakes, this is the perfect recipe!
Beyond frosting cakes and cupcakes, this frosting is ideal for filling cupcakes, topping brownies, piping into cream puffs, or using in sandwich cookies. It pairs wonderfully with chocolate, vanilla, lemon, strawberry, and spiced cakes like carrot or pumpkin. Just be mindful when pairing it with very rich or sweet cakes, as this frosting adds sweetness. A good rule of thumb: use heavier frostings (like this buttercream) with richer cakes, and lighter frostings (like icings) with lighter cakes.
If you make this vanilla buttercream frosting ahead of time or have any leftovers, it’s easy to store for later use.
Store frosting in a food storage container and press plastic wrap directly against the surface to prevent a crust from forming, then seal tightly with a lid. Store in the fridge for up to 5 days.
Pack up frosting as you would for storing in the refrigerator but wrap the entire container with foil before placing in the freezer. Store in the freezer for up to 1 month.
While microwaving buttercream is possible, we don't recommend it. Microwaving can change the texture and cause the frosting to become runny very quickly.
In a medium bowl, mix powdered sugar and softened butter by hand with a spoon or rubber spatula, or use an electric mixer on low speed until combined. Increase speed on mixer to high and beat for 1 minute until light and fluffy or mix vigorously by hand. Depending on the power of the electric mixer, it may take an additional minute for the butter to blend with the powdered sugar into a stiff mixture.
Add vanilla, 2 tablespoons of the milk, and the salt. Using an electric mixer on low speed, mix for 30 to 60 seconds, or stir by hand, until fully incorporated. The frosting should have a slightly smoother consistency but will remain thick. Scrape down the bowl occasionally as you mix.
Gradually beat in the remaining tablespoon milk, adding about 1/2 teaspoon at a time until frosting is smooth and spreadable.
If the frosting is too thick, beat in more milk, just a few drops at a time, until it is smooth and easy to spread. If the frosting is too thin, gradually beat in a small amount of powdered sugar—about 1 tablespoon at a time—until it thickens and holds its shape. After adding any additional ingredients, mix the frosting for about 1 minute to ensure everything is fully incorporated.
Makes about 3 1/4 cups of frosting which is enough to generously frost a 13x9-inch cake, an 8- or 9-inch two-layer cake or 24 cupcakes.
It’s essential to use softened or room temperature butter for this recipe. If you’ve forgotten to soften your butter, here’s a quick fix: Microwave it in 5-second increments on Medium (50%), turning the butter frequently to soften it without melting.
When frosting your cake directly on the serving plate, place strips of waxed paper around the edge before setting the cake on top. The waxed paper will catch any drips, and you can easily slide them out afterward for a neat, clean presentation.
