Vanilla Buttercream Frosting Recipe (VIDEO)
Our favorite Vanilla Buttercream Frosting! This American buttercream recipe is creamy, fluffy, and has just the right amount of sweetness. It pipes beautifully on Vanilla Cake, our favorite Cupcakes, and even Sugar Cookies.
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Watch Buttercream Frosting Video Recipe:
This classic buttercream frosting is one of the easiest and most stable frostings you will make. Vanilla buttercream is perfect as is, but also works great for adding different colors and flavorings (see instructions below). Watch the video tutorial and you will realize just how easy it is.
What is American Buttercream?
American buttercream is essentially a combination of butter, confectioners sugar (or powdered sugar), adding a little milk or cream to lighten the texture with vanilla and salt for flavor. Most American buttercreams are overly sweet, but after testing this recipe over the years, we came up with the perfect proportion of butter to powdered sugar along with our tips for achieving the best buttercream texture.
The consistency is similar to our famous Swiss Meringue Buttercream, but there is no heating or cooking required because American Buttercream frosting doesn’t contain eggs.
Ingredients for Buttercream Frosting:
Butter: keep about 2 hours at room temperature or until butter is 65˚F to 67˚F on an instant-read thermometer, or until you can indent the butter with your finger. Choose a lighter-colored butter which is typically the cheaper butter. Avoid yellow-colored butter.
Vanilla Extract: Use the best quality vanilla extract.
Heavy Cream or milk: add it to desired consistency. Without it, the frosting will look dry and won’t pipe as smoothly. If it’s too thick, it can also get stuck in the piping tip. Start with adding 1 Tbsp of cream or milk at a time and add it to your desired consistency, mixing between each addition.
Powdered Sugar: sift to eliminate lumps so they don’t get stuck in your piping tips.
Can I add less sugar? You can add powdered sugar to taste but using more will make the frosting thicker and using less with make the frosting looser and taste more buttery. If using less sugar, you will likely need to add less cream or milk at the end.
How to Add Different Flavors to Buttercream:
To make flavored buttercream, just stir in your desired flavorings at the very end of mixing. Try these mix-ins:
- Chocolate Buttercream: Add 1 cup unsweetened cocoa powder, or add to taste.
- Coffee Buttercream: Dissolve 1 1/2 Tbsp instant espresso powder in 2 Tbsp warm water.
- Raspberry or Strawberry Buttercream: Add 1/2 cup seedless preserves and red fool coloring for a deeper color.
How to Add Color to Buttercream Frosting:
A white vanilla buttercream base is perfect for adding color because it doesn’t compete with other colors. If you plan to color the buttercream, start with a thicker frosting (add little or no cream at the end since the color can thin the frosting slightly).
- Set aside the amount of frosting you want to color in a separate dish.
- Add 1-2 drops at a time depending on frosting quantity then stir and add more as needed. Wilton has a great guide to achieving the right color.
Gel Color is best because it is thicker and more concentrated than liquid food coloring. You can add more color before your frosting gets too thin. We recommend the Wilton Color Right 8-piece (a great starter kit), or the Americolor 12-piece set (if you want more unique shades). Both sets work well for adding color to frostings.
Can I Make Buttercream Ahead?
If you aren’t using it right away, you can refrigerate buttercream frosting in an airtight container for up to 4 weeks or freeze up to 3 months. When ready to use the frosting, follow these steps:
- Thaw if frozen – Allow the buttercream frosting to thaw in the refrigerator overnight.
- Room Temperature – let the chilled frosting to come to room temperature, or until no longer firm.
- Stir – use a spatula to fold and soften the frosting before using it.
More Frosting Recipes:
These are our best-loved frosting recipes and the ones we make most often to frost cakes and cupcakes. I hope they all become new favorites for you!
- Chocolate Cream Cheese Frosting – the same one we used for our popular Chocolate Cake
- Swiss Meringue Buttercream Frosting – a stable cream often used on wedding cakes
- Cupcake Frosting – so simple and lightened up with cream cheese
- Chocolate Ganache – can be used as a glaze or whipped into a frosting
- White Chocolate Frosting – sturdy and pipes beautifully
- Cream Cheese Frosting – our go-to for Red Velvet
Vanilla Buttercream Frosting Recipe
Ingredients
- 1 1/2 cups Unsalted Butter, room temperature
- 4 1/2 to 5 cups powdered sugar, or added to taste
- 1/4 tsp fine salt, or to taste
- 4 tsp vanilla extract
- 3-4 Tbsp heavy cream or whole milk, added to desired consistency
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment (or handheld electric mixer), beat butter on high speed for 5 minutes or until lightened in color and whipped, scraping down the bowl as needed.
- Meanwhile, sift 4 1/2 to 5 cups of powdered sugar. Reduce mixer to medium-low speed and add powdered sugar one heaping Tablespoon at a time, letting it incorporate with each addition. Add powdered sugar to taste and beat until it is fully incorporated, scraping the sides of the bowl as needed.
- Add 1/4 tsp fine salt (or to taste), then add 4 tsp Vanilla Extract, beating until incorporated.
- Add 3 Tbsp heavy cream or milk, 1 Tbsp at a time, and adding it to the desired consistency. Beat another minute until whipped and well combined.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha. Absolutely amateur baker here. Just wondering why do you use a whisk attachment instead of a paddle attachment? Thank you!
Hi Talia! Both will work fine. The whisk attachment tends to incorporate more air when whipping. If you want a smoother frosting (without too many air bubbles for decorating a cake), then you can use a paddle attachment. Or you can add the paddle attachment on at the end and let it beat on low speed for 5mins or so to push out some of the air bubbles. I hope that helps.
So happy I found this recipe, I am making sugar cookies for my Christmas treat boxes that I do each year, but this year for those families that have kids I am going to put the frosting in containers as well as sprinkles and let the kids decorate there own cookies
That sounds wonderful! I’m sure the kids will love it.
Hello! I was making this recipe today, but when I was adding the milk to the mixed sugar and butter, it became very very runny. I covered it with plastic wrap and placed it in the fridge. Also, tasted very buttery . Hopefully by tomorrow, the frosting will be much more stable. I would love to hear your thoughs and opinions on this! beforehand, thank you!
Hi Katherine. If it tastes “buttery” then likely it needed to be whipped for a longer period of time. Depending on the temperature of your butter and the temperature in your house, the buttercream can get soft if it’s too warm so adding milk may not be necessary if the consistency is already soft.
I would let it soften when you remove it from the refrigerator and rewhip it.
I used your recipe that calls for 1 1/2 C. butter. However, in the video and also the picture it shows a stick and a half which is 3/4 C. I thought it tasted too greasy, now I know why. Please confirm that 1 1/2 C. is an error.
Hi Debra. 1 and 1/2 cups is correct. In the image above, there are 3 sticks (each 1/2 cup). Also, at the beginning of the video you’ll see 3 sticks on the counter.
If this was too buttery and greasy, it’s very likely it wasn’t mixed long enough. You want to whip it enough until it’s light and fluffy in texture. Also, let the butter soften to room temperature and use a good quality vanilla extract because that will aid in the flavor.
Hi there
Is there a way too substitute the milk? No cream, milk or cheese for one of us
Thank you
Hi Jen! It’s used to thin out the buttercream to the perfect consistency. I haven’t tested an alternative but depending on the temperature of your butter, you can eliminate the cream/milk altogether and beat it a bit longer to give it a light and fluffy texture, making it easier to pipe. I hope that helps.
Can you reserve any if you have any leftover and if so for how long?
Hi Penny, yes you can. Please check this part in the recipe “Can I Make Buttercream Ahead?” for tips.
I made this and it tastes great but I feel like it has to be super cold to keep its structure. Once I started frosting my cake it looked like it was almost melting. I may try it again
Hi Melissa! This recipe has enough sugar that it helps stabilize the buttercream. It’s also stable enough to leave at room temperature for 1-2 days. It shouldn’t be too soft or too runny. Some things that can help- the butter should be soft enough to press on with your finger and leave an indentation. but not overly soft. The temperature in your kitchen can also affect this, if it’s too warm, the buttercream will melt. Also, be sure to let your cake layers fully cool down or chill them in the refrigerator. You can use less heavy cream if needed, this is just to thin out the frosting and make it a good consistency to spread or pipe. I hope that helps.
Hi there,
This sounds amazing and I can’t wait to try it. I am making banana cupcakes and was wondering if this would hold up well on those.
Thanks so much.
Hi Jen! This buttercream frosting is very versatile and stable. I hope you love the recipe!
Natasha, I have been using your recipes for quite a while now and they are the best. I have told all my friends about you. Using your buttercream frosting now . I love how easy you make things
Aaaw, thank you. I appreciate it a lot!
Made frosting yesterday and is wonderful!! I used 4 1/2 cups of sugar and was perfect. I kept tasting it along the way!! Couldn’t help myself.
Thank you for your recipe – will use it always.
Hi Kathy! Thank you for the feedback. I’m glad you love the recipe! 🙂
This is absolutely the best buttercream frosting I have ever made. It is now my go to for all Cakes and cupcakes. Thank you!
That’s wonderful, JoAnne! So glad you loved the recipe. Thank you for the feedback.
Can you use salted butter instead of adding the salt? I don’t have fine salt. When I taste the frosting it has a salty taste at the end ?
Hi Claritza! You can use regular table salt if you have this, add it to taste. I prefer to use unsalted which allows me to control the saltiness level of the buttercream. Using salted butter can be too salty.
Best buttercream recipe I’ve found! So simple, but the little extra details that might seem obvious to some, really helped.
But how do you get your frosting white? Mine’s always the color of the butter.
Hi Lisa! I’m so glad you love the recipe. It helps to use a brand of butter that is lighter (not so yellow). Also, whipping it really well.
I’m also told that using a single drop of purple food colouring gives it a white look as well. Well….I’m about to try the purple🧐🧐
Hi Lisa! Yes, that will work as well since purple neutralizes yellow tones. Start with a very small amount.
Hi Lisa,
I use Great Value unsalted butter from Walmart. It is relatively light in color and the longer you whip it the whiter it gets.
This was certainly a keeper. I added two table spoons of neufchatel. I think it blew butter cream up girl. Thank you
You’re welcome, good to know that you enjoyed it!
Want to know can I use this on a Easter lamb cake and not refrigerate
Hi Mary, there is mixed information online. Officially, it’s recommended to refrigerate buttercream overnight (see our make-ahead tips in the post above) and that is the same recommendation that we make in the post. I’ve seen some sources say up to two days at room temperature. I suggest researching that since I can’t make a suggestion outside of an official recommendation.
This recipe has become my go to for buttercream. I’ve used it to frost and decorate a layer cake and I also used it for sugar cookies when I hosted a cookie decorating party over the holidays and didn’t want to mess with royal icing. For some reason I struggle with the whisk attachment, all of the butter gets stuck inside of it but the recipe still turned out great when using my flex paddle attachment with edge scraper. I’ve been challenged to make a low carb/zero sugar cake and I’ll be trying this recipe again this weekend using a zero sugar powdered sugar replacement. Hopefully it still turns out!
Hi Lily! Thank you for sharing. So glad you are loving this recipe.
I finally was able to make the cake, but for some reason the cake was dense. I have two possible answers for why this was. 1. I used unbleached all-purpose flour (apparently it’s healthier than bleached.) 2. I may have over mixed the batter when adding the flour. I’d love to here your thoughts about these reason and maybe another reason that I missed. Overall, the results this time around was the best than the last three times.
Hi Adrian, which cake did you make so I can better advise? This comment was left on the buttercream frosting recipe. One thing to keep in mind with cakes – you don’t want to overmix and lose the volume, but also be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.I hope that helps!
I get the vanilla cake and vanilla buttercream mixed up sometimes should I post the comment again but in the vanilla cake recipe?
No, that is not necessary. I hope you found the information I provided in the previous comment helpful for the next time you make it.
So good! Everyone loves it. Made with the vanilla cupcakes frosting. Also made the chocolate buttercream frosting.
Hi Rene! That’s wonderful. So glad they were a hit.
Hi Natasha! Its Zara. I am going to make key lime cupcakes for a friends birthday party. I was wondering if I could put key lime juice instead of the vanilla extract in the buttercream? Is that a good idea or should i just make a separate frosting? And i had another question. How many cupcakes would this frosting frost? Should I half the recipe since i dont want left overs?
Thank you!
Hi Zara! I have the number of servings listed in the recipe card at the top, it’s enough to frost 24 cupcakes. I haven’t tested key lime juice. I think it could work but you’ll have to experiment with the amount. You don’t want to add too much to thin out the frosting and make it watery. You could try adding some zest as well for more intense flavor (just a thought) or use a key lime extract that is more concentrated. Let us know how it turns out if you experiment.
Hi Natasha! Okay great! I’m going to test the recipe out this weekend and will let you know!
Thank you for the alternatives!
You’re welcome. That would be great to know! Thank you. 🙂
So good and easy to make! I used 4 cups confection sugar and the consistency was so perfect for piping.
Thank you for your good feedback, Nessa.
is this icing ideal to cover a birthday cake ive practised today the swiss meringue buttercream and it seems too sloppy so looking at this now
Yes, this is a very stable frosting to frost and decorate with.
Hello Natasha, I am wondering about the best frosting to use to decorate a birthday cake. I am leaning towards buttercream, but at the same time I need to get the cake decorated and ready the day before and I’ve read that buttercream creates a hard shell? Is there a way to prevent that from happening? Is swiss meringue buttercream better to decorate a cake the day before?
I would love to take any tips you have on this matter as I am very nervous about it 🙂
Hi Sarra! Yes, most American buttercreams (like this recipe) will crust, however, if you store it in an airtight container I have not found this to be too much of an issue. It still tastes great. If you refrigerate the cake, let it sit out at room temperature for 1-2hrs prior to cutting. If you prefer a more smooth buttercream that does not crust the swiss meringue buttercream is a great option. It is less sweet than traditional American buttercream but it pipes beautifully!
Love you. Your recipes changed my life. I have made many of your recipes and they have all been great. Thanks a lot Natasha!!
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment, Dana!
I want to make this icing for some mini cupcakes for a Christmas party at work next week. I would have to make the icing and decorate the cupcakes the night before. I am just wondering if the icing would hold up. Will I need to refrigerate the cupcakes overnight? I’m making Chocolate Bottom Cupcakes. I don’t really need to put icing on them but I wanted to use Christmas sprinkles to be festive.
Hi Dawn! Yes, this frosting will hold up but it does need to be refrigerated.
I made this today, for my mother in-law’s 80th birthday cake. It is amazing!!!
Light and fluffy, easy to use, and hardly any clean up.
Bang on, as always!
Thank you.
That’s just awesome! Thank you for sharing your wonderful review, Joanne! Happy 80th birthday to your mother-in-law!
The vanilla buttercream frosting is amazing! Sweet but not too sweet. It is light and beautiful. Thanks for all of your efforts to make it just right!
You’re very welcome, Liz! I’m so glad you loved the recipe.
I made this according to the recipe and it was really greasy/patchy looking and too soft. I tried a few fixes from some other websites adjusting the temperature and re-mixing but nothing helped and it ruined the cupcakes I put it on.
Hi Elizabeth, greasy and patchy likely means the butter was over-softened or partially melted.
Can I use this frosting on your sugar cookies? I am not a fan of icing and wanted something not too sweet.
Also, I am not a very good cook, my husband is the cook In the house, but your website and recipes have been a life saver! I learn so much from you and the dishes always come out tasking amazing! Thank you!
Hi Stephanie, yes it pipes beautifully on my sugar cookies. I hope you love it! I hope you and your husband will enjoy all the recipes that you will try.
I make a lot of your recipes.
There are easy to follow and very tasty.
I’m 71 and look forward to cooking everyday
Thank you Natasha
PS your husband is a lucky man
All the best
Fred
Hello Fred, I’m happy to know that you are enjoying our recipes! Thanks for sharing, we appreciate the good feedback.
I followed your recipe to a “tee” and my icing came out perfect – no too sweet. Thanks!
Great to hear that, Linda!
Natasha, your recipes are absolutely amazing, with great tips along the way like using lighter color butter or even adding coffee to a chocolate flavor to accentuate the flavor of chocolate, to the amazing Cream cheese spinach stuffed chicken breast its absolutely amazing, please dont stop gracing us with your amazing foods.
my wife loves it when i do your recipes
Hi Carlo! Thank you for the wonderful feedback. I’m so glad you both enjoy my recipes.
Perfect ratio of butter to powdered sugar! Turned out just right!
That’s great, Rachel! I’m glad you loved this buttercream. 🙂
Do you have a recipe for a not too sweet strawberry fosting?
Hi Brenda, I’m not a fan of overly sweet frosting recipes myself; I believe we found the perfect balance with this recipe. I hope you love it!
This was the best recipe!!!! I made it for my daughter’s engagement party and frosted so many cupcakes. Everyone thought they were from a bakery because they wanted to know where I got them because the frosting was so good! Thank you for a delicious recipe!
That’s wonderful, Maureen! Thank you for sharing.
I’m making cinnamon rolls. Would this buttercream be best or an American buttercream? I usually use cream cheese but want to try the buttercream icing. Thank you!
Hi Susan. I think this buttercream would be just fine.
Hi! I just made your chocolate cupcakes and Greek cupcakes. Can’t wait to taste them! Question oh the buttercream icing – Can I use buttermilk instead of whole milk or whipping/heavy cream?
Hi Janita. I have never tested buttercream frosting with buttermilk. If you experiment, let us know how it turns out.
I used 2 tablespoon of buttermilk in which everyone loved it!! I went through 36 cupcakes and a half sheet!!
That’s wonderful! So glad it was such a hit! 🙂
Quick question! Is it possible to add raspberry jelly to the frosting instead of preserves?
Hi Emma! I havne’t tested that to advise. If you happen to experiment, please let me know how you like that.
This vanilla buttercream is DELICIOUS!!! I used my stand mixer for the first time and made this and your chocolate American buttercream and oh my gosh they are both perfect!!! The consistency, your instructions, everything was easy to follow and thank you so much! I have a question- can I use this for piping flowers, or would you change the recipe in any way? Thanks again Natasha!!!
Hi Sammi, this recipe works great for piping!
Made this frosting and it came out to watery…I don’t know if where I live makes a difference cause I live in Texas where we have high humidity.
Hi Pearl, usually mixing a few minutes longer will fix it if it seems soupy. It may also need to be cooled in the refrigerator 10 minutes and then continue mixing.
I took this recipe to a party and everyone loved it. I love your recipes and I think this is the best frosting of mine yet. Amazing.
Hi Kisha! Thank you for the review. I’m so glad it was a hit.
I took this recipe to a party and everyone loved it. I love your recipes and I think this is the best frosting of mine yet.
I’ve made butter cream frosting before, but it never tasted like this!! It’s simply amazing!!
Awesome feedback, so glad you loved it!
If I make these today on cupcakes and put them in the refrigerator overnight will they be hard the very next day. I’ve experienced this before with a different recipe where I put the buttercream on the cupcakes left them in the fridge overnight and the very next day the buttercream was very hard.
Hi Arianna! Most buttercream frostings form a little bit of a crust especially if exposed to air. Make sure you seal these in an airtight container or keep them covered as best as you can in the fridge. Let them come to room temperature before eating. This will soften the frosting as well.
Tried the butter cream and super easy to make! Although I could have done with a little less powdered sugar for MY taste. But was still delicious and my son LOVED it, and even more because he helped mommy make it 😁
Thanks for sharing that with us, Belen.
Hi Natasha
Can you post a recipe for frosting for cake or cupcakes less sweet like American frosting.
Hi Suzie, you can find my frosting recipes HERE.
Hi Natasha…I am working on flowers for my granddaughters cake and I want to freeze them to apply in a couple of weeks. Will this buttercream work?
Hi Ronda, I haven’t tried that yet to advise but I think that will work. If you do an experiment, please share with us how it goes.m
I’ve loved all of your recipes I’ve tried but this one was extra amazing. I used it for something I made for my son’s class and everyone loved it. My mother tried it and she isn’t a fan of sweets and she raved about it. Thank you for sharing!
I’m so glad the kids loved it, Breanna! Thank you so much for that lovely review!
I don’t have heavy cream or whole milk, can I use 2%. It probably will make a difference. Sorry for a silly question.
Hi Bernie, I honestly haven’t tried that, but if you happen to experiment with 2% milk, I’d love to know how it goes!
Hi There! This is my favorite buttercream recipe! I’m still a beginner in the cake world, when you say this covers a 9 inch layer cake do you mean the equivalent of two 9 inch cakes layered?
Hi Mary! That’s right!
Hi I’m going to make this today for cupcakes. How long can this sit out at room temperature?
Hi Jennifer! It’s a stable frosting so it’s fine to sit out at room temperature (away from direct heat) for 1-2 days. If should be refrigerated or frozen if longer than that. See my “make-ahead” notes above.
Mine came out watery. Not sure what went wrong. I followed everything. And I need it for tomorrow. Any suggestions?
Hi, usually mixing a few minutes longer will fix it if it seems soupy. It may also need to be cooled in the refrigerator 10 minutes and then continue mixing.
Hi can you sub butter for margarine?
Hi Cori, I haven’t tried margarine to advise on the outcome here. If you happen to test that, please let me know how you like it
I have a couple questions.Has anyone used just egg whites for cake?
Has anyone used sweet tex for frosting?(sweet tex helps frosting from melting)
Hi Rosemary, no one has reported using it, but if you experiment, please let me know how it goes.
I use just the whites on all of my wedding cakes and it works great. I haven’t ever added anything liquid to the batter to make up for the loss of the yolks. In my opinion, it makes for a sturdier cake, especially if it is being transported.
A cream just melted. I was not able to decorate my cake.
Oh no, what happened? You’ll it becomes a success on your next try,
Yup me too
the cake is turning out very well you are a great chef natasha i love all of your recipe
Thank you and I’m happy to hear that!
Can we use icing sugar instead of powdered sugar?
Hi Sara, we prefer powdered sugar. One of my readers wrote: “Not too sweet, really creamy and thick. I used 4 cups of icing sugar but added more whipping cream. I also whipped the butter and whipping cream first before adding the icing sugar.” I hope this helps!
Hi Natasha,
Can I use the same quantity of icing sugar instead of powdered sugar for the vanilla butttercream frosting?
Hi Xander, I have only tried it with powdered sugar. One of my readers wrote: “Not too sweet, really creamy and thick. I used 4 cups of icing sugar but added more whipping cream. I also whipped the butter and whipping cream first before adding the icing sugar.” I hope this helps!
I’m going to make this tomorrow. I have salted butter on hand. Do you think it will be too salty if I don’t add any extra salt?
Hi Angie, it really is best with salted butter. I haven’t tested this with salted, but I bet that could work! If you experiment, please let me know how you like that.
Hi Natasha, I followed this recipe exactly as written, but my frosting turned out yellow. This is my second time making frosting, and the previous time was bad, too. Do you think I’m doing something wrong? Thanks!
Hi Nina I would avoid using yellow-colored butter. Choose a lighter-colored butter which is typically a cheaper butter. Some kinds of butter are more yellow in color and make this less white. I’ve tried organic unsalted by Simple truth brand and the long sticks from Costco by Kirkland signature unsalted butter, and both were very white in color.
hi! i tried this recipe but my buttercream turned out to be grainy. i used to finest possible sugar i could fine, please help!
Make sure you are using powdered or confectioners sugar as called for in the recipe and your buttercream should not be grainy. Also, make sure to soften your butter for about 1 1/2 hours at room temperature (70˚F). It should not be overly softened. Also, make sure you beat the butter before adding the sugar as directed.
Can I whip this for more time to make this a whipped buttercream?
Hi Amy, it has a nice whipped consistency without needing to overwhip. If you are looking for a frosting that incorporates whipped cream, you might try our Cupcake Frosting.
I made this yesterday. It’s easy and delicious. I never knew what a big difference it would make to cream the butter first, before adding the sugar. It was so light and fluffy.
Natasha, your videos are great – very entertaining- but your recipes are easy and delicious. Tania
I’m so glad our video was helpgful! Thank you so much for sharing that great review with me.
Can I use this in your vanilla cupcakes
Hi Noor, yes this buttercream works great with our vanilla cupcake recipe.
Hi! I’m planning on transporting this cake. It’s about a 4hour drive. Do I need to keep this icing refrigerated or will it be ok to transport at room temp in a cool car? 🙏🏼 Thanks!
Hi Nella, it should be fine to transport in a cool car for 4 hours, also be sure to keep it out of the sun. Safe travels!
omg my nae is nela too
Wonderful recipie 👌👌
Thanks a lot!
What is the best way to store this butter cream?
Hi Brenda, as with most buttercream recipes, it will firm up when refrigerated and soften at room temperature. To store it, I would keep it in a bowl with saran wrap or in an air-tight container.
Wow, I thought I made good frosting. This beat me hands down. So creamy. I love your recipes and try to follow as many as I can on your facebook page. I love your sense of humor…..it really brings a smile to my face! Thank you!!!
That’s so great! It sounds like you have a new favorite! Thank you for watching my videos! I’m glad you’re enjoying them!
This seems like a lot of baking powder in this cake. Is table spoon correct
Hi Etta, the recipe you commented on is frosting. Can you leave the question on the correct recipe? Thank you!
I love this frosting, creaming and the vanilla flavor with the butter was a nice finish. I used 3 cups of powdered sugar as I don’t like mines too sweet. I found the Cupcake frosting abit too strong with the cream cheese and unfortunately mine was runny. 🙁
Love love your blog / recipes, I always look forward to trying them out and thanks for the variety!!
Thank you for sharing your feedback with us. I haven’t tried making this using less sugar yet but I hope it will be perfect on your next try!
Hello. I’m wondering if the cake frosted needs to be put in the refrigerator overnight if we will be enjoying it tomorrow. Thanks.
Hi Tara, yes, this cake needs to be refrigerated.
Hi Natasha
I only have a cup of unsalted butter for the buttercream..could I add 1/2 cup of salted butter and just skip adding salt? Thank you
Hi Kiran, I haven’t tested that but I bet that could work! If you experiment please let me know how you like that.
Excellent! Not too sweet, really creamy and thick. I used 4 cups of icing sugar but added more whipping cream. I also whipped the butter and whipping cream first before adding the icing sugar.
Sounds great! Thanks for sharing that with us, Paige.
Hi! Is this frosting thick enough to use with the Russian tip and hold it’s shape? I looks like a great recipe. TIA
Hi Mary, yes this buttercream is firm enough to work for Russian frosting tips.
Hey Natasha!
I tried your vanilla buttercream and it’s so good and easy to make. Is is possible to add oreos to the buttercream? If so how many do you think?
Hi Chrissy, I haven’t tested that to advise.
I tried this recipe yesterday and it came out amazing! It is super moist, soft, and light. It tastes so great and I will definetely be using it again! 🙂
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha
I live in uk and want to make your buttercream birthday cake. We don’t have the small butter blocks here. We have one block that we have to cut. Can you tell me the weight in grams so I can weigh the butter out. 1 2/2 cups and 1 cup.
Thanks
Hi Amar, this Ingredient Weight Chart can help. Also, our new recipes have gram conversions, you just have to click on Jump to recipe and click Metric to convert it.
how long will the frosting expire?
Hi Monie, please see this note: “Can I Make Buttercream Ahead?” in the recipe post. “If you aren’t using it right away, you can refrigerate buttercream frosting in an airtight container for up to 4 weeks or freeze up to 3 months. When ready to use the frosting, follow these steps:” I hope this helps.
Hi what Butter to use so it does not looks yellow the buttercream
Please help
Hi Ingrid, Some kinds of butter are more yellow in color and make this less white. I’ve tried organic unsalted by Simple truth brand and the long sticks from Costco by Kirkland signature unsalted butter, and both were very white in color.
Hi Natasha, my family loves this recipe. I have made it a few times but I can’t seem to pipe it. It is so watery and nothing holds when I pipe it. What am I doing wrong? Am I over mixing the icing? I do want to use this and learn how to work with it so I can pipe properly.
Hi Kul, make sure your butter isn’t overly soft which could make it difficult to pipe.
Hello Natasha. Can I add cocoa powder to make it chocolate flavored, if so what quantity? My daughter’s favorite cake is yellow cake with chocolate frosting so I’m dying to try it. Thanks to this pandemic I’ve made a ton of your recipes and all have been hits! Last night was your French onion soup!
Hi Tamara, I haven’t tried that yet to advise. I think it’s worth experimenting with! If you try it, please share with us how it goes.
Hi Natasha, when a recipe says to “mix or sti,” what equipment should I use? I always get confused when I come aross this. Do I use a whisk? A spatula? A beater or something else? When a recipe says to whisk, I know to use a whisk. When it says to mix or stir, I never know when to use.
Hi Penny, that is a great point. We will make a point of that in the future. We did include in this one in the first step: “In the bowl of a stand mixer fitted with the whisk attachment (or handheld electric mixer)” and the mixing is all done in the bowl with the whisk attachment. If I change out an attachment or use a different tool, I will note it in the recipe. I hope that is helpful to you.
Sorry about all that long speech, it was meant for the vanilla cake recipe. I paired it with this recipe though and it was deviiiiiiiiiine
Hello Natasha,!!! I am only 11 but I can bake pretty decently and everybody lovvvvvvvved this recipe. I made a few tweaks: I added some strawberries when I was assembling the cake (cake, frosting, strawberries, cake, frosting all around) and I used the strawberries and mashed them -not to much, eww-and used some for coloring. Perfect if u need some pink. If u don’t have food coloring this is helpful (also blueberries for blue/purple,) this also gives a strwberry flavor. I didn’t want a full on strawberry cake so this was perfect. I didnt have buttermilk on hand either just 1 tablespoon lemon (or lime or vinegar) in milk, and let curdle (5-10 min) still amazing! Most good moist ck recipes use cake flour but this one doesn’t and is still perfect! I don’t want to sound like one of those fake Happy-go-lucky reveiws/comments but this is actually GOOD👌👍🤯(plus earned me some compliments even from my mom who usually does not like sweet stuff🤷🏾♀️🤦🏾♀️🍰🎂😇😇) Tx Natasha🙇🏾♀️🙇🏾♀️🙇🏾♀️
Very nice and great job to you! Thanks for your awesome feedback, and I hope you’ll love all the recipes that you will try.
Hi Natasha!!! This recipe looks good and I want to make it for my cake tomorrow but in big bold letters it says VIDEO and I wanted the video to help me because I’m kinda a visual learner and I know most of your recipes include a video pls tell me what the problem is. I am only 10 years old (but a great baker) and I want to pair this with your vanilla cake. help meeeee🥺😇😇🥺
nevermind my laptop was having issues and I reloaded the page and it worked!!!👍👍👌👌😇😇Thanks anyway though
I’m glad you found it, Abigail! I hope you love this recipe!
Hi, what’s the difference between heavy cream, heavy whipping cream, whipped cream, and whipping cream?
Hi Sunny, I would recommend checking out articles from google for the difference between each cream as I don’t have an article yet that would explain that.
Hi Natasha!
I love this recipe. I ‘m making this to pair with your vanilla cupcakes. I’ve just finished making it and I’m SO excited! I just had a little bit and it tasted so good. I transferred it to a piping bag but I don’t really know how to pipe frosting. I’m a newbie. I piped it onto the first cupcake, but for some reason, the frosting stopped in the middle. Like, when you try to swirl it up and up and up, it breaks in the middle. Could you teach me step by step how to pipe?
Thank you so much!
Hi Emily, I would recommend watching how I pipe in our vanilla cupcakes video. I hope that helps! If the frosting is breaking, it may be easier to work with a large piping tip as shown in the video.
Hi Natasha, would this recipe be enough frosting for your chocolate cake (https://natashaskitchen.com/chocolate-cake/)? I really liked the chocolate cake but I want to try a buttercream frosting like this one, and want to know if the quantity matches. Thank you!
Hi Max, yes this would be enough frosting to cover a 9-inch 2-layer cake. I hope you lvoe it!
Hi Natasha…
Am a relatively new one of your many fans. I tried this recipe and love the cake but find the frosting a bit too sweet and I used only 4 cups of the powdered sugar. If I were to reduce it further, would it still work in terms of spreadability?
Hi Sandra, it will still work but won’t be quite as fluffy. Adding the salt definitely helps to cut the sweetness.
Best frosting I’ve ever made.
Natasha, I absolutely love your videos, they’re so fun to watch! I was wondering if you could add weights along side your measurements to your recipes?
Thank you,
Thanks for your comments and suggestion, Sharon.
Natasha. Just did your vanilla cake and buttercream frosting gluten-free. It came out moist and delicious. Thank you, thank you, thank you.
You’re welcome! I’m so happy you enjoyed it!
This is literally my go to recipe now for buttercream. Love how thick and creamy it is, I have never frosted a cake so fast. Had to double recipe and was scared it wouldnt work, and it turned out just as great. 💕💕
Super! Thanks for sharing that with us, I’m glad you enjoyed it!
My husband is a very traditional guy, so I used this frosting for his birthday cake (yellow cake) instead of a fancier Swiss meringue or cooked frosting. Less work for me, too! We like things on the less sweet side, so I cut down the sugar to about 4 cups. So delicious and easy to spread on the cake. The vanilla flavor really comes through. Thanks!
I’m so happy you enjoyed this recipe Antonine!!
I love watching your blog. I have made many of your recipes and all are awesome. Been looking for a good icing recipe. So I think its gonna be great! Thank you!!
I hope you enjoy this recipe, Rita! Thank you for sharing this great review!
I made the vanilla cake shown on this website, as well as the vanilla buttercream. Both recipes worked out fantastic!!!! The cake was moist and the buttercream was not sickly sweet as some buttercreams can be. Will definitely be keeping both recipes for future use. Thanks Natasha for sharing.
Hi Ashlynn, that is super great! I’m so happy to be reading your comments and good feedback, thanks for sharing your experience with us!
Hi Natasha,
Thank you for sharing your awesome recipes.
I was wondering, is there a trick to make buttercream taste less like powdered sugar? I used Domino 10x powdered sugar.
Hi Andrea, try this method. The way the powdered sugar is added slowly makes the final product not taste like powdered sugar. Also, don’t reduce the amount of vanilla.
Hi!
This makes alot of frosting. How much measurements if I want to do for 12 cupcakes? I Wanna try your vanilla cupcakes recipe. Thanks!
Hi Samantha, if you’re at the recipe just click Jump to Recipe and click on the number of servings, you can adjust the ingredients from there. I hope that helps!
Hi!
How much ingredients and measurements should I use if I want to frost 12 cup cakes? This recipe seems alot. Wanna try your vanilla cupcakes!
Hi Samantha, in the recipe please click on Jump to Recipe and click the number of servings to adjust the ingredients. I hope that helps!
Thanks! Will the frosting Harden after pipping? Like once I place in refrigerator?
Hi Samantha, as with most buttercream recipes, it will firm up when refrigerated and soften at room temperature.
Just completed, looks delicious
Thank you for sharing that feedback with me Nancy! I’m so glad you’re enjoying this recipe.
Oh my..this frosting is SO delicious and super easy to make! I added about 1/2-2/3 cups less sugar than the recipe calls for and it was perfect for my sweet tooth
I’m so glad you enjoyed this recipe Vika! Thank you for your lovely review and comment!
thanks i dont know that you love bigger bolder baking i love it to
You are most welcome!
This is hands down the best buttercream recipe I have ever made. I got so many compliments and it kept its shape and was delicious.
Super! Thank you for your wonderful feedback, we appreciate it!
Hi- Can you please give me the link for your measuring spoons please.
Hello Judy, you can see the kitchen tools that I am using here in our Amazon Page.
I tried it but it really comes too hard when I put it in the refrigerator
The butter which I used is Kerrygold and I followed the steps as in the recipe
Hi Lana, Kerrygold is a great butter but a cheap butter will work better here for color. All buttercreams firm up in the refrigerator and soften at room temperature. That is normal.
Love how easy this is. Definitely a staple recipe when it comes to baking!
Thank you for your great comments, Trang. We appreciate it!
We love this icing! It’s so delicious and just the right amount of sweetness added! Can’t wait to make this again!
Sounds like you found a new favorite Beth! I’m so glad you enjoyed this recipe!
So simple, yet so delicious. THANK YOU 🙂
Hi Aimee, I’m so glad to hear that you loved the buttercream frosting.
Please give metric for ingredients for vanilla cakeI
If you are at the recipe, you may click on “Jump to recipe” and click “Metric” to see the ingredients converted to grams.
I look forward every day to Natasha’s blog. The recipes are excellent. I am 89 and still love to cook.
Awww that’s the best! Thank you so much for sharing that with me! I’m so inspired reading your review. Thank you!
can you use salted butter & leave out the salt?
Hi Karen, I haven’t tested that but I bet that could work! If you experiment please let me know how you like that.
hi natashsha can you use granulated sugar instead of powdered sugar?
Hi Koniah, this recipe works best with powdered sugar and granulated sugar would take a really long time to blend in without feeling gritty. There are some easy tutorials on how to make powdered sugar online.
tankes natashaand i did not know you love bigger bolder baking
Hi Koniah, Gemma is a friend of mine – we met in Hollywood at a conference. She is a gem of a person.
Hi Natasha!
The frosting looks amazing and I think pretty simple to make too . I will be baking a Vanilla cake with this buttercream frosting for my husband’s birthday in 2 days. Unfortunately I don’t have an oven , I have a microwave with me. Can I bake this cake in a microwave and still have a moist and a light cake ?? Please help.
Hi Neetha, I can’t say this will work in a microwave and without testing that I’m unable to advise. If you experiment though I would love to know how you like that.
Hi , I enjoy many of your recipes. My problem is serving size is not listed. It makes calculating for calories and sugars very difficult. Please add the serving size to nutritional information. Thanks Margaret
Hi Margaret, we have the servings towards the top of the recipe card. In this case, the frosting makes enough to frost 24 cupcakes so the nutrition card is per cupcake.
Omg! I can’t wait to try this recipe. I’ve tried some buttercream recipes and they went a total disaster. I have a feeling that this will be a perfect one! Everything from @Natashaskitchen turns out perfect!
Aww, you’re so nice! Thank you for that wonderful review, Monica! I’m so happy you’re enjoying our recipes!