Perfect Vanilla Buttercream Frosting
Silky, fluffy buttercream that pipes beautifully and tastes incredible
By RecipesQueen Kitchen • June 10, 2026
This is the buttercream frosting recipe that belongs in every baker's arsenal — silky smooth, perfectly sweet, and fluffy enough to pipe gorgeous rosettes, borders, and decorations. It spreads like a dream and holds its shape at room temperature.
The technique matters: room-temperature butter beaten for a full 5 minutes creates an airy, whipped texture that's leagues above a dense, grainy buttercream. Adding heavy cream and a touch of salt balances the sweetness and creates that melt-on-your-tongue quality.
This recipe makes enough to generously frost and fill a two-layer cake, or frost 24 cupcakes. Tint it with gel food coloring for any occasion — it takes color beautifully without changing the texture.
Ingredients
- 1 1/2 cups unsalted butter, room temperature
- 5 cups powdered sugar, sifted
- 3 tbsp heavy cream
- 2 tsp pure vanilla extract
- 1/4 tsp salt
Instructions
- 1
Beat butter in a stand mixer with the paddle attachment on medium-high speed for 5 full minutes until pale, fluffy, and almost white in color. Scrape down the bowl halfway through.
- 2
Reduce to low speed and add powdered sugar one cup at a time, mixing after each addition until incorporated.
- 3
Add vanilla extract, heavy cream, and salt. Increase speed to medium-high and beat for 3-4 minutes until the buttercream is very light, fluffy, and smooth.
- 4
If the buttercream is too thick, add cream 1 teaspoon at a time. If too thin, add more powdered sugar 1/4 cup at a time.
- 5
Use immediately to frost cakes or cupcakes. For piping, chill for 15 minutes to firm up slightly.
- 6
Store covered at room temperature for 1 day, or refrigerate for up to 1 week. Re-whip for 2 minutes before using if refrigerated.
