The best, classic, quick and easy American buttercream frosting recipe, homemade with 4 simple ingredients- butter, powdered sugar, vanilla and milk. Smooth, creamy, fluffy, stable and holds its shape perfectly.
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This is what most of us grew up eating, especially here in North America. Some people find it very sweet while others can eat it by the spoonfuls. Either way it is great for cake decorating, spreading on dessert bars, and piping cupcakes. Just like this Almond Buttercream Frosting (Easy) and Chocolate Buttercream Frosting (Ermine).
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Key ingredients for best vanilla icing
- Butter- Be sure it is unsalted for best results.
- Powdered sugar- Sweetens the frosting without the grainy texture of granulated.
- Vanilla- Adds a warm aroma and flavor.
- Milk- Whole milk gives the creamiest texture.
Variations
- Use this as a filling in cupcakes- Check out this post for more details: How to Make Filled Cupcakes (Stuffed Cupcakes).
- Try cupcake decorating- Check out this post for information: How to Decorate Cupcakes (Pipe).
- Mix in other extracts- For a different flavor profile.
- Color it- This frosting can easily be colored or tinted with food coloring. Gel colors are highly recommended since they are more concentrated and they also won't affect the consistency of your icing.
- If you want a pure white frosting- Butter has a pale yellow color which can sometimes make your frosting look "off-white," so simply replace butter with shortening and use a little white gel coloring. Then it is perfect to use for a Homemade Wedding Cake.
How to make easy classic American buttercream frosting recipe from scratch?
1. Add ingredients in large mixing bowl- This includes butter and vanilla extract.
2. Cream butter and vanilla- Until fully incorporated and fluffy.
3. Add powdered sugar- A little at a time while continuing to mix.
4. Start to add milk- With powdered sugar alternately until you reach desired consistency.
5. Mix until frosting- Is smooth and creamy.
6. Enjoy- Frost and pipe your cakes and cupcakes.
Tips and techniques
- Use unsalted butter- To prevent the frosting from becoming too salty.
- Instead of using all butter- Use a combination of butter and shortening to make the shortening more stable at warmer temperatures.
- Use clear vanilla extract- To prevent the frosting from becoming discolored.
- If your frosting is too thin- Mix in more powdered sugar to thicken it.
- If your frosting is too thick- Mix in some more milk to thin it out.
- Use full fat milk or heavy cream- For maximum richness and flavor.
- I highly recommend sifting your powdered sugar- To remove and lumps which will yield the smoothest texture.
- Use room temperature butter instead of cold butter- Because it blends well with the other ingredients.
- Recipe can easily be doubled- Or even tripled to make a bigger batch.
- This frosting is perfect for icing cookies- Especially sugar cookies, like this Small Batch of Sugar Cookies, or these Best Vanilla Cupcakes Recipe and other desserts.
Recipe FAQs
Traditionally, this frosting was made with butter. But nowadays, there seem to be two types of frostings: with and without shortening. Some people like to use just one of those ingredients and others like to use a combination of both. It's entirely your preference. This is mainly done because shortening adds stability to a frosting recipe and that's great for using in places where temperatures are really hot and humid.
No, they are not the same at all. Swiss Meringue Buttercream (SMBC) is made in such a way that egg whites are sugar are cooked on a double boiler and then whipped into a stiff meringue and then butter is mixed into it. It's more time consuming and it's also less sweet.
There can be 3 reasons: 1) It was not mixed properly and the powdered sugar hasn't incorporated into the butter that well. 2) Your powdered sugar was not sifted and had little lumps, resulting in gritty frosting 3) You did not use enough liquid (milk or water).
Storage
- Refrigerate- In a sealed container for up to 1 week.
- Freeze- In a sealed container for up to 1 month. Thaw in fridge overnight and whip again to make it fluffy.
- Room temperature- This can easily stay out for 3-4 hours. Just be aware that because it has milk, which can go bad, if it sits at room temperature for too long it will go bad.
- Make ahead- This can be made 1-2 days in advance.
More homemade frosting recipes
- Seven Minute Frosting (Egg White Icing)
- Cooked Flour Buttercream (Ermine Frosting)
- Best Cream Cheese Buttercream Frosting
- Marshmallow Buttercream Frosting
- Blackberry Buttercream Frosting
Recipe
Best American Buttercream Frosting (Easy)
Video
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Ingredients
- 1 cup Butter Unsalted, Room temperature
- 1 tablespoon Vanilla Extract
- 4 cups Powdered sugar Sifted
- 3-4 tablespoon Milk or Heavy cream More or less depending on the consistency you want
Instructions
- In a mixing bowl, mix butter and vanilla extract together.
- Add powdered sugar (½ cup at a time), while continuing to mix.
- Add milk (1 tablespoon at a time), while continuing to mix until you reach the desired consistency.
- Frost your cakes/cupcakes and enjoy!
Notes
- Instead of vanilla extract, you can also use vanilla bean paste but that will add tiny little black specks.
- Use unsalted butter to prevent this icing from becoming too salty.
- Some people like to use half butter and half shortening for stability.
- Play around with different extracts and zests for a different flavor.
- Use gel coloring instead of liquid food coloring for tinting this icing.
- If icing is too thick, mix in more milk or heavy cream.
- If icing is too thin, mix in more powdered sugar.
- Sift powdered sugar to remove any lumps.
- This icing is enough to frost 24 cupcakes (depending on the design) and one 8x2 round cake.
- Read additional tips and variations above.
- Store leftover icing in the fridge in a sealed container and use within 1 week.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Patti Lange
You should also note that if it isn't stiff enough your flowers won't come out right with these tips. .Ive been using them for years wish this would let me send a photo.
Abeer Rizvi
That's very true. I have also noticed that if the frosting is too thick, then it doesn't stick that well to the cupcake either. I love these decorating tips but feel that they do require practice.
Joan Mumma
I am going to try making this Frosting.
Leena
Can I add less sugar, to make it less sweet
Abeer Rizvi
More sugar=thicker frosting and less sugar=thinner frosting.
You can use less sugar but it would be thinner.
Breanna
How many cupcakes are you able to frost with a single batch of this recipe?
Abeer Rizvi
That depends on what piping tip you are using. If you are making those really high swirls, you can frost 12-14 cupcakes. If you are just doing a simple spread with a spatula, you can easily frost 24 cupcakes and even more.
LaDonna
So is it possible to split the butter with the shorting? So that it's a bit stiffer for the piping?
Abeer Rizvi
Classic buttercream was made with all butter but for extra stability, especially in hot/ humid climates... I suggest using half butter and half shortening.
Julie Verhoeff
Off to try hand (hands) at using my Russian icing tips. Very excited. Thank you
Abeer Rizvi
Ooooo...I love those tips! Hope your cupcakes turn out beautiful!
Jackie
Forgot--been decorating since 1978,, yeah I'm almost 60 years young. Your recipes are just as my classics from way back when. Thank you.
Abeer Rizvi
You just made my day!
Jackie
Love you're recipes and fantastic pictures.
Abeer Rizvi
Thank you!
Miranda
What great info! Sounds like wonderful frosting!
Mary
What a perfect consistency! Thanks for the tips and info on it all