The secret to a light, fluffy vanilla buttercream is a long final whip—about five full minutes. That extra time transforms a simple buttercream into an airy frosting that spreads and pipes beautifully. This recipe comes together quickly, isn’t cloyingly sweet, and delivers a pronounced vanilla flavor. It’s ideal for frosting cakes and cupcakes, filling sandwich cookies, or topping soft sugar cookies.
There’s a small cupcake shop in Bend that makes cupcakes to order, offering more than a dozen cupcake bases and as many frosting flavors—so the combinations are endless. My husband and I always order the same thing: vanilla cupcakes with vanilla frosting, no sprinkles. Sometimes I’m tempted to try something bolder, like salted caramel or cream cheese, but I always return to vanilla. When the vanilla buttercream is done right, nothing else compares.
Many vanilla buttercreams taste overly sweet or like plain sugar rather than vanilla. This version is balanced: sweet enough, but with a clear vanilla profile. It’s also rich, especially if you use high-butterfat European-style butter. If you choose unsalted butter, use 1/4 teaspoon of salt in place of the pinch called for below. And don’t skip the long whip at the end — that’s what gives the frosting its light, cloudlike texture.
More Delicious Frosting and Icing Recipes
- Stabilized Whipped Cream Frosting
- Chocolate Whipped Cream Frosting
- Cream Cheese Frosting for Cinnamon Rolls
- Sugar Cookie Icing
I made a short video to show the process—watch for how the buttercream lightens and becomes fluffy during the final whip.
Fluffy Vanilla Buttercream Frosting
Video
Ingredients
- 1 1/2 cups butter room temperature, ideally 85% butterfat
- 3 cups powdered sugar 375 g, sifted
- 1 tablespoon real vanilla extract
- pinch fine sea salt
Instructions
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Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter lightens in color and becomes smooth. You may hear it hitting the sides of the bowl—this is normal.
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With the mixer on low, add half of the powdered sugar and mix until incorporated. Add the remaining sugar and mix again. Scrape down the sides of the bowl and the paddle to ensure even mixing.
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Add the vanilla and the pinch of salt, then increase the mixer to medium-high. Whip for 5 minutes, pausing about halfway to scrape down the bowl and paddle. The mixture will become lighter and much fluffier.
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Use the frosting immediately to spread or pipe, or store it in an airtight container until ready to use.
Notes
Nutrition
Nutrition information is automatically calculated and should be treated as an estimate.
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