Vanilla Buttercream | Basic American Buttercream Recipe
Vanilla buttercream is a timeless frosting loved for its rich, creamy texture and sweet, classic flavor, making it one of the most popular choices for decorating and filling cakes, cupcakes, cookies, and other baked treats. Buttercream comes in several varieties, including American, Swiss, Italian, French, and German buttercream, each offering its own unique texture and level of sweetness.
Whether you’re a beginner baker or an experienced cake decorator, this is a versatile recipe that pairs beautifully with cakes, breads and other baked treats, making it an essential frosting for birthdays, weddings, holidays, and everyday desserts.
How to make Vanilla Buttercream + Storage Instructions
While most of the above-mentioned types of Buttercreams use eggs (whites/ yolks), the American one is the simplest and easiest of them all, combining just butter and powdered sugar (usually in 1:2 ratio), with vanilla extract, dash of salt and a splash of milk or cream to create a smooth, fluffy consistency that’s easy to spread or pipe.
For storing, cover it tightly (with no air-pockets) and refrigerate for up to a week. For freezing, transfer to an air-tight container and freeze up to 3 months. After freezing, thaw the buttercream in the refrigerator and beat on medium speed for a minute till its creamy again. Add a splash of milk if needed.
Vanilla Buttercream
Equipment
- 1 Mixing bowl (medium sized)
- 1 Electric mixer (hand-held or Stand-mixer)
Ingredients
- 250 grams Unsalted Butter (at room temperature)
- 500 grams Confectioner's Sugar (Powdered Sugar/ Icing Sugar) (sifted)
- 1 tbsp Vanilla Extract
- ⅛ tsp Salt
- 1 tbsp Milk (optional)
Instructions
- Take the butter in a mixing bowl and with the help of an electric mixer, beat it on medium speed for about 3 to 4 minutes until the butter turns creamy and lightens in colour
- Add the confectioner's sugar to the creamed butter and beat on low speed until well combined.
- Add the Vanilla extract and salt and beat on medium speed for another 3 minutes till the frosting appears light and creamy
- If the frosting appears too dry, add a spoonful of milk and beat until well combined
- Use it immediately on your cakes and bakes!
Storage Instruction:
- Cover the buttercream tightly (with no air-pockets) and refrigerate for up to a week
- For freezing, transfer to an air-tight container and freeze up to 3 months
- After freezing, thaw the buttercream in the refrigerator and beat on medium speed for a minute till its creamy again. Add a splash of milk if needed.
Notes
- This recipe should suffice for about 15 cupcakes or 9×13 inch sheet cake
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