This Vanilla Buttercream Frosting will become your go-to frosting recipe! It’s creamy and has just the right amount of sweetness using simple ingredients. Use it for all of your favorite cake and cupcake recipes.
This buttercream frosting recipe is simple and creamy. It’s the perfect vanilla frosting for pretty much any cake or cupcake recipe. It’s my go-to frosting recipe and it really is the best vanilla buttercream!
The reason I love this buttercream frosting so much is because it is super creamy and has a fluffy texture. It’s perfect to either frost your cake with or use in a piping bag with an icing tip to decorate with.
I recommend everyone who loves to bake to know how to make a vanilla buttercream frosting. Once you make your own homemade frosting, you will never want to buy store bought again. It’s super easy to make your own frosting and it comes together in no time at all.
This buttercream recipe is perfect to use when making a layer cake, vanilla cupcakes, chocolate cupcakes, birthday cakes and more!
How to Make a Classic Vanilla Buttercream Frosting
At the bottom of this post, I have a printable recipe card for you with full ingredients, instructions and recommended products.
- Hand or stand mixer
- Crisco (shortening)
- salted butter
- powdered sugar (or confectioners sugar)
- good quality vanilla extract
- milk* see notes
The first step is to add Crisco and butter to the mixer and blend well on medium speed.
Add sifted powdered sugar and vanilla.
Pour in milk
Whip on high speed with the whisk attachment to remove any air bubbles for 4-5 mins so that the buttercream doubles in volume.
Be sure to scrape down the side of the bowl to be sure to incorporate all of the powdered sugar and the consistency is even throughout.
Things to keep in mind when making buttercream:
- You will want to be sure not to skip sifting your powdered sugar. When you do not sift the sugar, you can end up with large clumps in the frosting. This then can clog your piping bag or doesn’t create a smooth texture when you frost your cakes.
- This buttercream can be made with milk, heavy cream, half in half, coffee creamer, or water.
- The thicker the liquid (heavy cream or coffee creamer) the creamier the icing will be!
- I talk about why I use shortening in my frosting recipes in my chocolate buttercream frosting recipe, so be sure to read that to avoid any mishaps.
- You want to use room temperature butter.
- Be sure to let your buttercream whip on high for those full 5 minutes to ensure that your frosting isn’t overly sweet.
How do I add flavor or make my frosting into different colors to my Vanilla Buttercream?
The best thing about vanilla buttercream is that it is super versatile to change up! You can swap out the vanilla extract and use peppermint, almond extract or any other flavor extract you would like. You could also add in some food coloring if you need your buttercream to be a certain color.
Help! I think my buttercream is too thick!
No problem! Easy fix! Just add in a little bit of milk, about a tablespoon at a time until you reach your desired consistency.
Use This Vanilla Buttercream on my Vanilla Cupcake Recipe
Can I make my Vanilla Buttercream Frosting ahead of time?
Absolutely! You can make your buttercream in advance and store in the freezer in an airtight container for up to 3 months or in the refrigerator for about a month. Let your frosting come to room temperature before handling it.
What is the Difference Between American Buttercream and Swiss Meringue Buttercream?
This buttercream frosting recipe is what is considered to be American Buttercream. Swiss Meringue Buttercream is very involved with tempering egg whites and sugar together.
- 1 cup of Crisco
- 1 cup of butter
- 6 cups powdered sugar, scooped and leveled
- 1 tsp vanilla extract
- 3-4 tbsp milk* see notes
Add Crisco and butter to the mixer and blend well.
Add powdered sugar and vanilla.
Pour in milk
Whip on HIGH for 4-5 mins so that the buttercream doubles in volume
This buttercream can be made with milk, heavy cream, half in half, coffee creamer, or water.
The thicker the liquid (heavy cream or coffee creamer) the creamier the icing will be!
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