Home » Eggless Recipes » Easy Vanilla Buttercream Frosting
By: Oriana Romero/Published: /Updated: / 56 Comments
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This Easy Vanilla Buttercream Frosting recipe makes the most creamy, smooth, and delicious frosting ever! With the perfect combination of butter and sugar, this amazing vanilla buttercream holds its shape beautifully so it’s perfect for piping even the craziest designs.
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This easy vanilla buttercream frosting is perfect to decorate eggless cake, cupcakes, or to add a splash of fun to your sugar cookies. And don’t forget the sprinkles!
Table of Contents hide
1.Vanilla Buttercream Frosting Recipe Highlights
2.Ingredients You’ll Need
3.STEP BY STEP RECIPE PHOTO TUTORIAL
4.American Buttercream Troubleshooting
5.Broken Buttercream vs Airy Buttercream
6.Variation You Can Apply to This Buttercream Recipe
7.Frequently Asked Questions
8.Tips To Make Smooth Buttercream
10.How To Use Buttercream
11.Easy Vanilla Buttercream Frosting
Vanilla Buttercream Frosting Recipe Highlights
It was about time I share my favorite and super Easy Vanilla Buttercream Frosting recipe!
I know there are zillions of buttercream recipes on the internet, but I still receive many emails asking what recipe I used to make my eggless vanilla cake, my eggless cupcakes, or my eggless soft sugar cookies so I thought it would be a good idea to publish mine so you can have it handy anytime.
This Easy Vanilla Buttercream Frosting recipe is super simple to make. No complications. No weird ingredients.
It’s creamy, smooth, and delicious! With the perfect combination of butter and sugar, this amazing vanilla buttercream holds its shape beautifully so it’s perfect for piping even the craziest designs.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: To make buttercream you’ll need Confectioners’ sugar, also known as Powdered Sugar.
- Extract for Flavoring: For optimal flavor, reach for pure vanilla instead of imitation. Even better, tryhomemade vanilla extract. You can also play around with adding other flavors/extracts!
- Salt: Add a pinch of salt to offset the sweetness. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Liquid to Adjust Consistency: You can use heavy cream, half and half, milk, or even water. Adding liquid is not always necessary. See recipe card for details.
STEP BY STEP RECIPE PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
1 – Cream the Butter: Using an electric hand mixer or a stand mixer on medium speed, beat in a large bowl the unsalted butter until smooth, pale and creamy, about 5 – 8 minutes.
2 – Add Half of the Sugar: Reduce mixer speed to low. Add half of the confectioners’ sugar, and keep mixing until incorporated.
3 – Add the Other Half of Sugar: Add the remaining confectioners’ sugar, vanilla, and salt. Once incorporated, beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 – 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
4 – Adjust Consistency: Add the liquid (milk, heavy cream, or water) to adjust the consistency of the buttercream. It should be smooth and spreadable. Depending on how warm or cold your butter was at the beginning and your kitchen temperature, you will need to add 1 -2 tablespoons of liquid. In hot weather, I find myself not adding any liquid at all.
PRO TIP: If frosting is too thick, beat in heavy cream, 1 tablespoon at a time. If frosting becomes too thin, add up to 1/2 cup more confectioners’ sugar.
American Buttercream Troubleshooting
Grainy Buttercream
If your buttercream looks grainy, add a little more liquid into the buttercream, 1 tablespoon at a time. Do not add too much liquid or it will split.
Airy Buttercream
When your buttercream is airy, you can fix it just by mixing it by hand with a rubber or silicone spatula, pressing towards the bowl’s walls to deflate the bubbles until smooth.
Broken Buttercream
When the buttercream looks split, in my experience, that means that the proportion of sugar and butter is off. To fix broken buttercream, try adding a bit more powdered sugar, 1/4 cup at a time, be sure to retest the buttercream with your spatula before adding more sugar.
Broken Buttercream vs Airy Buttercream
There is a difference between broken buttercream and airy buttercream. When your buttercream is airy, you can fix it just by mixing it by hand with a rubber or silicone spatula, pressing towards the bowl’s walls to deflate the bubbles until smooth. On the other hand, when the buttercream does not smooth after mixing it by hand, in my experience, that means that the proportion of sugar and butter is off. To fix broken buttercream, try adding a bit more powdered sugar, 1/4 cup at a time, be sure to retest the buttercream with your spatula before adding more sugar.
Variation You Can Apply to This Buttercream Recipe
The best thing about this recipe is that you can change it up to make different flavors of frosting.A few easy ways to change it up is to add different extracts like coconut, mint, almond, lemon, etc. You can also add finely grated lemon or orange zest. And of course, gel food coloring for a splash of color.
Check out my Strawberry Buttercream and Oreo Buttercream recipes.
Frequently Asked Questions
How Do I Store Buttercream?
Buttercream can be stored at room temperature for up to 2 days, in the refrigerator for 7 days and in the freezer for 3 months.
Can I Make Buttercream Ahead of Time?
Yes! Cover tightly and store for up to 1 week in the refrigerator. To use, allow it to come back up to room temperature and beat again for a few minutes so it’s creamy again.
Can I Freeze Buttercream?
Yes! Cover tightly and freeze for up to 3 months. To use, thaw in the refrigerator then beat the frosting for a few minutes so it’s creamy again.
How Long does Buttercream Last in The Refrigerator?
The buttercream keeps well in the refrigerator for up to 7 days.
How Long does Buttercream Last at Room Temperature?
The buttercream keeps well at room temperature for up to 2 days.
How Much Buttercream Do I Need to Frost 12 Cupcakes?
To frost 12 cupcakes half this recipe. Meaning, 1 cup butter, 14 oz confectioners’ sugar, 2 tablespoons heavy cream, 1 teaspoon vanilla, and 1/2 teaspoon of kosher salt.
How Much Buttercream Do I Need to Frost 2 Layers Cake?
To frost a 2-layer cake, you need to follow this recipe exactly. Meaning, 2 cups butter, 28 oz confectioners’ sugar, 3 tablespoons heavy cream, 1 1/2 teaspoon vanilla, and 1 teaspoon of kosher salt.
How Much Buttercream Do I Need to Frost 3 Layers Cake?
To frost a 3-layer cake, you need to increase this recipe by half. Meaning, 3 cups butter, 42 oz confectioners’ sugar, 5 tablespoons heavy cream, 3 teaspoons vanilla, and a 1 1/2 teaspoon kosher salt.
How Much Buttercream Do I Need to Frost 1 Sheet Cake?
To frost 1 sheet-pan cake half this recipe.Meaning, 1 cup butter, 14 oz confectioners’ sugar, 2 tablespoons heavy cream, 1 teaspoon vanilla, and 1/2 teaspoon of kosher salt.
Tips To Make Smooth Buttercream
Make sure your butter is softened, but not too hot. You know it is right, when you press it, your finger makes an indent. Your finger shouldn’t look greasy or sink down into the butter.
Sieve the confectioners’ sugar to eliminate any clumps as these will not dissolve easily.
Use heavy cream or heavy whipping cream to make it extra creamy. This also helps the buttercream to hold its shape.
If the buttercream looks too airy (bubbles), take a spatula and mix the buttercream by hand, pressing towards the bowl’s walls to deflate the bubbles until smooth.
Storing & Freezing Instructions
Store: Buttercream can be stored at room temperature for up to 2 days, in the refrigerator for 7 days and in the freezer for 3 months.
Freeze: Cover tightly with plastic wrap and freeze for up to 3 months. To use, thaw in the refrigerator then beat the frosting for a few minutes so it’s creamy again.
How To Use Buttercream
- Swirl onto Eggless Vanilla Cupcakes
- Frost onto Easy Eggless Soft Sugar Cookies
- Decorate an Eggless Vanilla Cake Recipe
- Fill Eggless Red Velvet Whoopie Pies
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Easy Vanilla Buttercream Frosting
Oriana Romero
This Easy Vanilla Buttercream Frosting recipe makes the most creamy, smooth, and delicious frosting ever!With the perfect combination of butter and sugar, this amazing vanilla buttercream holds its shape beautifully so it’s perfect for piping even the craziest designs.
4.49 from 58 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Servings 5 cups (1 serving = 1 cup)
Equipment
Ingredients
- 2 cups (460 g) unsalted butter
- 28 oz (800 g – 6 1/2 cups ) confectioners’ sugar (powdered sugar)
- 1 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 – 3 tablespoons (30 – 45 ml) heavy cream, milk, or water
Instructions
Using an electric hand mixer or a stand mixer on medium speed, beat in a large bowl the unsalted butter until smooth, pale and creamy, about 5 – 8 minutes.
Add half of the confectioners’ sugar. Reduce mixer speed to low and mix until incorporated.
Once incorporated, add the remaining confectioners’ sugar, vanilla, and salt; mix to incorporate.; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 – 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
Test the consistency of your buttercream with a spatula. The buttercream should be smooth and spreadable. Adjust if needed:You can control the consistency at this point– If the buttercream is too thick, beat in the liquid of your choice, one tablespoon at a time. If frosting is too thin, add up to 1/2 cup more confectioners’ sugar.
If using food coloring, stir it in here at the end. Gel food coloring is my preference for vibrantly colored icing.
Oriana’s Notes
Store: Buttercream can be stored at room temperature for up to 2 days, in the refrigerator for 7 days, and in the freezer for 3 months. Make sure you keep it well covered in an airtight container.Bring the buttercream to room temperature and mix until smooth before using.
Make-Ahead: Make the recipe following the same steps. Cover tightly and store for up to 1 week in the refrigerator. To use, allow it to come back up to room temperature and beat again for a few minutes so it’s creamy again.
Freeze: Make the recipe following the same steps. Cover tightly and freeze for up to 3 months. To use, thaw in the refrigerator, then beat the frosting for a few minutes so it’s creamy again.
Tips To Make Smooth Buttercream
- Make sure your butter is softened but not too hot. You know it is right, when you press it, your finger makes an indent. Your finger shouldn’t look greasy or sink into the butter.
- Sieve the confectioners’ sugar to eliminate any clumps, as these will not dissolve easily.
- Use heavy cream or heavy whipping cream to make it extra creamy. This also helps the buttercream to hold its shape.
- If the buttercream looks too airy (bubbles), take a spatula and mix the buttercream by hand, pressing towards the bowl’s walls to deflate the bubbles until smooth.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 1391kcalCarbohydrates: 181gFat: 76gSaturated Fat: 48gCholesterol: 207mgSodium: 17mgPotassium: 21mgSugar: 177gVitamin A: 2400IUCalcium: 28mgIron: 0.1mg
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Course Dessert
Cuisine American
Calories 1391
Keyword buttercream easy frosting vanilla
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.
FAQs
Originally posted in April 2019, the post content was edited to add more helpful information, with no change to the recipe in April2022.
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
Reader Interactions
Comments
Simran Paryani says
It tastes amazing, although I feel a bit of sugar when I eat it.. I made sure to sieve the sugar but still I feel a bit of rough texture, any idea on how to fix this?Reply
- Oriana Romero says
Hello Simran! It’s great to hear that you liked this recipe! Thanks a lot for the review and good feedback. As for that slight sugary texture, I totally get where you’re coming from. Even with sieving, sometimes a bit of graininess can sneak in; that is a con with American buttercream. You can try to add more milk or reduce the amount of powdered sugar, equal parts of butter and sugar, but keep in mind that the texture will be different and won’t hold its shape as well as the full-sugar amount recipe. Hope this helps!
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- Darsha says
This recipe is one of my favourite icing recipes I’ve ever used. Just one question, how many cupcakes can you ice with this amount?Reply
- Oriana Romero says
Hello Darsha! This recipe is enough to frost 24 cupcakes. I am glad this recipes is one of your fave! Thanks a lot for the review and good feedback.
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- Chaney Johnson says
Really excited to try this recipe for my son’s (who is allergic to egg) 1st birthday! I’m planning to make your vanilla cake (as original recipe states) as his smash cake and 24 of your vanilla cupcakes for the guests. How many servings of the buttercream would you suggest for the cake and 24 cupcakes? Thanks!Reply
- Oriana Romero says
Hello Channey! This recipe is enough for 24 cupcakes, in my experience. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
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- Karen says
Can I substitute vegan Butter in the frosting?
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- Oriana Romero says
Hello Karen! Yes, you can use vegan butter. =)
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- Claire says
This is a wonderful and versatile egg free vanilla icing recipe. I always use it for icing these days.Reply
- Oriana Romero says
Hello Claire – I’m so glad you loved the frosting! Thank you for sharing your wonderful feedback and review!
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- Sabrina says
Do you need to refrigerate the cake or cookies with this frosting on top?
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- Oriana Romero says
Hello Sabrina, They can stay at room temperature for 2-3 days. If it’s hot and humid where you are, keep it in the fridge and bring it to room temp before serving. Hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
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- Priya says
Hi Orianna.. thx for this easy recipe. Can I use this butter cream to make design on the cake. How long can the design keep its shape at room temperature. I live in a very warm and humid environment and many a times the frosting/icing melts during transport or if kept for some time at room temperature. Seeking your advice. Rgds
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- Oriana Romero says
Hello Priya! Yes, this buttercream is ideal to decorate cakes. If you live in hot weather, you might want to try my eggless swiss meringue buttercream (the recipe is in my cookbook, page 152) Hope that helps!
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- Carolyn K says
Hi! How would I do chocolate buttercream? Thanks!
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- Oriana Romero says
Hello Carolyn! You can find my chocolate buttercream recipe here.
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- Lisa says
Is this recipe safe to use? No Eggs and nuts right?
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- Oriana Romero says
Hello Lisa! Yes, this recipe is egg and nut-free. But I highly recommended reading the labels of all the ingredients you will use to make sure.
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- TTD7 says
Made this to go with the funfetti cupcakes. I don’t love frosting, I usually find it too sweet and too much. When making this, I made half recipe with only 200 grams of sugar. Still a bit too sweet for my taste, so I recommend adding the sugar little by little depending on your taste. What I made was enough for my cupcakes. I really liked the creaminess of it. Will make it again with even less sugar.Reply
- Oriana Romero says
Hello TTD7! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
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- BKnesek says
I haven’t tried the cake yet. It is on my list. I hope it is what I’m looking for. I DID try your Buttercream Frosting though! I loved it! I can’t use butter due to a dairy allergy but I could use margarine. What I liked about this recipe is the volume of frosting was enough to frost a cake with plenty of frosting without skimping.
I loved how smooth it was. I didn’t have to tinker with it like other recipes. I was ready to use from the git go. I am sure if I wanted to use shortening or even some cream cheese it would work just a good for all the same reasons!
I am trying to find PERFECT recipes in all areas of my cooking and this has made it into the binder for future use.
Thank you for such a nice recipe. I am eager to try the cake. The reviews look like it will be nice and fluffy not heavy like some many other vegan types.
Love
RanchmamaReply
- Oriana Romero says
Hello Ranchmama! So glad you enjoyed this recipe. I hope my recipes inspire you to continue baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! 🙂 Thanks so much for trying my recipe and taking the time to come back and let me know!
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- Jeet says
Hi. Can i use normal cane sugar? What is the least amount of sugar to use if its too sweet?
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- Oriana Romero says
Hello Jeet! I would recommend processing the cane sugar in a blender or food processor. Blend the sugar until it is a fine, fluffy powdered sugar. Overwise, the buttercream will result in a grittier mess. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
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- Abby says
Can I use flavorings to make it different flavors? Also, can I mix my butter longer than 3 min?Reply
- Oriana Romero says
Hello Abby! Yes, you can use different flavor =) I would suggest beating the butter until creamy and pale in color, it could take more or less than 3 mins. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
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- Pooja says
Awesome taste tq for sharing this recipeReply
- Oriana Romero says
Hello Pooja! Thanks so much for your feedback and for trying my recipe.
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- Stephanie parker says
My 13 year old and 4 year old both have egg allergies….after many years of trying to get a good recipe this is by far the best! I will never use any other recipe now…I have even given it to my cook at our day nursery to make it for all our children. Thanks so much! I have 2 extremely happy children and one very well used mixer now 😁🎂Reply
- Oriana Romero says
Hello Stephanie! Awww…you made my day! I am so happy to know that my recipes are helpful to you and your family. I hope my recipes inspire you to continue baking. Don’t hesitate to reach out of you have any questions or special requests. I am happy to help! 🙂 Stay safe and take care of yourself and your loved ones.
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- Akshaya says
Hi I need to frost two 6 inch cakes so is 1 cup of butter will be enough
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- Oriana Romero says
Hello Akshaya! If you need it just to frost the cake, yes, I think 1 cup would be enough. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- akshaya chandrashekar says
Hi oriana tried ur buttercream frosting and it turned out awesome. A little more than a cup was required but my family loved it thank you
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- akshaya chandrashekar says
I am not able to share the pic here
Reply
- Oriana Romero says
Hello Akshaya! You can share your photos with me via Instagram or email. You can also join my Facebook group (https://www.facebook.com/groups/mommyshomecookingrecipes) and share the picture there.
- Oriana Romero says
Hello Akshaya! I’m glad you enjoyed it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Reply
- Gitaben Kumar says
Hi what is 32oz sugar in cups.IM GOING TO MAKE THE BUTTERCREAM.
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- Oriana Romero says
Hello Gitaben! 32 oz = 900 gr = about 8 cups.
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- Sanjivanee says
Hey,
I don’t have a electric mixer can I use blender ?Reply
- Oriana Romero says
Hello Sanjivanee! I am sorry but I don’t think a blender is going to work. You can try by hand, it will take some elbow grease but it’s totally doable. Some tips:
1-Soften your butter.
2-Combine the butter and sugar with a wooden spoon.
3-Break out the butter into the sugar with a fork and then start beating the butter and sugar together, until fluffy texture and a slightly lighter color. Depending on how much butter and sugar you have, this could take anywhere from 10 -15 minutes.Hope that helps!
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- Gurit says
Hello, can i do this recipe in 2 9 inch pans?
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- Oriana Romero says
Hello Gurit! This buttercream recipe will be enough to frost 2 9inch cakes. Hope that is what you meant. If not let me know…I am here to help! =)
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- Camila says
Thanks for the recipe. I want to make my own Twinkies and I’d like to use this as the fillng. I am in England so never tried a Twinkie before and can’t buy them, is this similar to the Twinkie filling? Also I’m only making a few so I don’t need too much, I’m thinking to make just one quarter. If I halve the recipe you give above for 12 cupcakes which is half the original recipe, will that work? Thanks so much.
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- Oriana Romero says
Hello Camila! Even though this could be a good filling for twinkies, the traditional filling is made with Marshmallow Fluff. Maybe you want to check out this recipe. Hope that helps!
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- K says
Hello!
I’m very excited to be trying your recipes for the vanilla cake and buttercream for my son’s birthday cake this year. He’s allergic to eggs so this will be perfect. I have a question about how much buttercream I should make for a 9×13 cake, which will be cut and transformed into a 3d train engine w/ two train carts. I saw in your notes about how much to make for a sheet pan but I thought a 9×13 was smaller than a sheet cake pan, I could be totally mistaken. Idk, please help. Thank you!Reply
- Oriana Romero says
Hello K! This buttercream recipe will be enough to cover generously a 9×13 cake. However, if you don’t like too much frosting on your cake you can halve the recipe and add just a thin layer of frosting, it’s totally up to you. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- K says
Made this along with your eggless vanilla cake and it was a perfect topping. I did reduce the sugar bc I didn’t want it too sweet and it worked out perfectly. Appreciate both your recipes, thank you so much!!!Reply
- Oriana Romero says
Hello K! So glad you enjoyed this, thanks so much for trying my recipe!
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- Simran says
Hello, for the buttercream frosting is it ok if i use just a whisk to mix it?
Reply
- Oriana Romero says
Hello Simran! You can do that, make sure the butter is softened. You will need a wooden spoon and some elbow grease. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- Kam says
Hi there, I’m baking this cake according to your recipe. For the butter cream frosting if I don’t have heavy cream and I substitute with normal milk. Please let me know.
Reply
- Oriana Romero says
Hello Kam! Yes, you can definitely use milk. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- Kam says
This cake was a little sweet for my family. Next time I will to add less sugar. Over this receipt was amazing.
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- Oriana Romero says
Hello Kam! Thanks so much for your feedback and for trying my recipe. xo
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- Wendy says
This recipe is hands down the best vanilla cake I’ve ever tasted! I’ve been a wedding planner for almost 30 years, so I’ve had my fair share of cake. I was asked to make an egg free cake for a little girls birthday and chose this recipe based on her egg allergy. I only had 2-8” cake pans but they have high sides so it worked perfectly and we had an extra layer to use as a taster. Oh my yummy! Thankfully my husband and daughter thought it was delicious too or I would have eaten the entire thing myself!Reply
- Oriana Romero says
Hello Wendy! Wow, what a compliment =) I’m so glad you and your family enjoyed it. Thank you so much for taking the time to come back and let me know!
Reply
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