Vanilla Buttercream

vanilla buttercream frosting

Ditch your store-bought frosting. You’ll never look at that the same way again when you make this recipe. All you need is 5 simple ingredients that you probably already have at home to make this professional-style buttercream.

You can use this buttercream for literally anything; top off your favorite cupcake recipe, or your favorite cake. You can even eat it with fruit, or by itself. I won’t judge 😉

You might like some of these recipes to go along with this vanilla buttercream:

white chocolate cake with vanilla buttercream frosting

How long does vanilla buttercream last?

I recommend keeping your buttercream in the fridge when you’re not using It. Buttercream can last in the fridge when stored in an airtight container for about a month. It’s best to make sure there is no air getting into your buttercream. I like to leave the buttercream in the piping bag and then into a container with a lid or in a larger ziplock bag. When you’re ready to use the buttercream, leave it out at room temperature to soften for a few hours.

If you’re looking to make a buttercream way in advance, it can last in the freezer for about 3 months. Just be sure to take it out of the freezer and stick it in the fridge to defrost a few days before you need it.

I don’t recommend leaving your buttercream out on the counter unless you plan on using it the next day. Since there are butter and milk in it, it will only last about two days at room temperature.

Easy Vanilla Buttercream

All you need is 5 simple ingredients that you probably already have at home to make this professional-style buttercream

  • 2 sticks +2 tablespoons unsalted butter, (room temperature)
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 and ½ tablespoons half-and-half
  1. Using a stand mixer fitted with the paddle attachment and beat the butter until smooth and creamy. About 2 minutes.

  2. Slowly add in your powdered sugar and mix to combine.

  3. Add in the vanilla extract, half-and-half, and salt and mix on medium-high speed for about 3-4 minutes, until you get the thick consistency you're looking for in a buttercream.

  • You can definitely use heavy cream or milk in this recipe. I would prefer heavy cream over milk because you might not get the same creaminess using milk.
  • If you want to make this recipe dairy-free, margarine would work well. You can also substitute half-and-half with almond milk or soy milk, or even water. Just know the taste might be a little different, and the consistency might be off.
  • Feel free to add a few drops of gel food coloring to match the color of your theme.

3 responses to “Vanilla Buttercream”

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