This is a classic recipe for fluffy, homemade vanilla buttercream frosting. It’s made with simple ingredients the are whipped together to create the best buttercream frosting!
I could eat this straight from the bowl; it’s that good! Is there anything better than whipped buttercream? It’s like a fluffy cloud, smooth, creamy, and perfect. This recipe is ideal for frosting cupcakes and cakes, and it’s easy to make at home.
Once you try homemade buttercream, you’ll never go back to store-bought; there’s just no comparison regarding freshness, flavor, and using whole ingredients.
Buttercream Frosting Ingredients
- Butter (room temperature) – I prefer salted, but you can use unsalted if you’d like.
- Confectioners’ sugar – Also known as powdered sugar, it gives the frosting its sweetness and smooth texture.
- Vanilla extract – Make sure to use a good-quality vanilla extract for the best flavor.
- Milk – Just a small amount of organic whole milk. However, if your frosting reaches the desired texture without it, feel free to skip the milk altogether!
Adding Flavor to Buttercream Frosting
You can easily add different flavors to your buttercream by swapping the vanilla extract for another flavored extract. The vanilla gives traditional buttercream its signature taste, but changing the extract will introduce a hint of your favorite flavor.
Here are some popular flavor options:
- Lavender
- Lemon
- Almond
- Peppermint
- Banana
- Cardamom
- Cinnamon
- Coconut
How to Make Colorful Buttercream Frosting
Want to make rainbow buttercream? It’s super simple! Just divide the whipped frosting into several bowls and dye each one a different color using gel food coloring for vibrant results.
Then, layer the different colors in a piping bag. When you frost your cupcakes, they’ll come out swirled with beautiful, colorful designs – perfect for a fun, festive touch! I used this technique for our Lucky Charms Cupcakes, filled with marshmallow cream, and they were a hit!
FAQs About Buttercream Frosting
Can buttercream frosting be left out?
Yes, buttercream frosting can be left out for a short period of time. Salted, pasteurized butter stored in an airtight container can sit out for a week or two. If your frosting contains just a small amount of milk (about a tablespoon or two), it should be fine on the counter for a few days.
Do you have to refrigerate a cake with buttercream frosting?
You don’t have to refrigerate a cake frosted with buttercream right away. Cover it with a glass dome, and it will be fine on the counter for several days. After that, it’s best to refrigerate or consume it.
Is buttercream frosting the same as whipped frosting?
Buttercream can be considered whipped frosting when room-temperature butter and sugar are beaten at high speed, giving it a light, fluffy texture.
Check out my favorite chocolate cupcakes topped with our easy, homemade buttercream frosting! There is toffee baked in the center, so good!
Let us know if you make this easy buttercream frosting by leaving a comment and review below!
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Buttercream Frosting
Ingredients
- 1 cup salted butter, room temperature and soft
- 2 cups confectioners sugar , also known as powdered sugar
- 2 tsp vanilla extract
- 1 tbsp whole milk
Instructions
- In an electric mixer, beat the butter until it's whipped.
- Add in the sugar and continue to beat until whipped.
- Scrape down the sides of the bowl and add in the vanilla and milk.
- Continue to beat for about 2-4 minutes until the frosting is super whipped.
This is my new go-to buttercream frosting recipe! So creamy and delicious!
So happy you love it!
What a smooth and tasty frosting! Looking forward to enjoying this with some cupcakes over the weekend!
I will eat this without anything else! looks AMAZING!
This frosting was so fluffy!
Totally fluffy like clouds! This is so much better than store-brought frosting.