Light, fluffy, and beautifully smooth, this vanilla buttercream frosting is perfect for frosting cakes, piping cupcakes, filling layer cakes, and decorating homemade desserts.

Dreamy Vanilla Buttercream Frosting

This dreamy vanilla buttercream frosting is a simple homemade recipe with a soft, creamy texture and a classic sweet vanilla flavor. It is much fresher and smoother than canned frosting, and once you learn how easy it is to make from scratch, it may become your go-to frosting for cakes, cupcakes, and celebration desserts.

The secret to a great vanilla buttercream is patience. This recipe includes plenty of whipping, which helps create a frosting that looks light, airy, and cloud-like. The finished buttercream is thick enough to pipe but still soft enough to spread smoothly over a cake.

For the best results, a stand mixer is helpful, especially if you are making the full batch. A large amount of buttercream needs enough mixing time to become fluffy and smooth. A hand mixer can also be used, but it is easier to work with a smaller batch when mixing by hand.

Vanilla Buttercream Ingredients

This vanilla buttercream recipe is made with a short list of baking staples: unsalted butter, hi-ratio shortening, salt, powdered sugar, heavy whipping cream, vanilla bean paste or pure vanilla extract, and almond extract.

The combination of butter and shortening gives the frosting a balanced texture. Butter adds rich flavor, while shortening helps the buttercream stay more stable and hold its shape when piped into swirls, borders, or decorative designs. Shortening also helps the frosting form a light crust, which can make it easier to work with when decorating.

Hi-ratio shortening is used because it creates a smoother buttercream with a less greasy feel. If preferred, you can use all butter, though the frosting may be softer and less stable. Crisco shortening can also be used, but it may leave a slightly greasy mouthfeel.

Whipping Cream for a Fluffier Texture

Heavy whipping cream is an important part of this frosting. While many buttercream recipes can be made with milk, this recipe depends on heavy cream for its thick, creamy, and fluffy texture. The cream is added generously, then whipped into the frosting at high speed to create a lighter finish.

The result is a vanilla buttercream frosting that feels smooth and airy without becoming thin. It spreads beautifully over cakes and pipes well onto cupcakes, making it a reliable choice for birthdays, parties, and everyday baking.

For flavor, this recipe uses vanilla bean paste or pure vanilla extract along with a small amount of almond extract. Vanilla bean paste gives the frosting a deep vanilla flavor and adds pretty vanilla bean flecks throughout the buttercream. Pure vanilla extract also works well if that is what you have.

The almond extract does not make the frosting taste strongly like almonds. Instead, it blends with the vanilla and adds a little extra depth. If you prefer a pure vanilla buttercream, you can simply leave the almond extract out.

How Much Frosting Does This Recipe Make?

This recipe makes enough vanilla buttercream to fill, frost, and decorate one 9-inch layer cake, or to frost at least 24 to 36 cupcakes. If you do not need that much frosting, the recipe can be cut in half. Leftover buttercream should be stored in an airtight container. Before using chilled or frozen frosting, let it come to room temperature and whip it again until it becomes smooth and fluffy.

This homemade vanilla buttercream frosting is a dependable recipe for bakers who want a frosting that is sweet, creamy, fluffy, and easy to decorate with. Use it for classic vanilla cupcakes, birthday cakes, layer cakes, sheet cakes, or any dessert that needs a smooth and flavorful finish.

Dreamy Vanilla Buttercream

Yield:
Enough to frost and fill one 9-inch layer cake or 24-36 cupcakes

Prep Time:
13 minutes

Total Time:
13 minutes

A light, fluffy, and dreamy vanilla buttercream frosting for cakes, cupcakes, and decorated desserts.

Ingredients

1 cup (227g) unsalted butter, slightly softened
1 cup (184g) hi-ratio shortening
⅛ teaspoon salt
8 cups (1040g) powdered sugar, sifted
½ cup (120ml) heavy whipping cream
1 tablespoon (15ml) vanilla bean paste or pure vanilla extract
½ teaspoon pure almond extract

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, beat the butter, shortening, and salt on medium speed until light and fluffy, about 5-6 minutes.
Turn the mixer to low and gradually add half of the powdered sugar, one cup at a time. Once incorporated, add the heavy cream, vanilla, and almond extract, then beat until combined.
Add the remaining powdered sugar one cup at a time and continue mixing on low until fully combined.
Increase the mixer speed to high and whip until the buttercream is light, smooth, and fluffy, about 5-7 minutes.
Store the frosting in an airtight container in the refrigerator or freezer. Bring it to room temperature and re-whip before using.

Notes

You can use all butter if you prefer, but the frosting may not be as stable for piping and decorating.
Crisco shortening can be used as an alternative, though it may create a greasier mouthfeel.
This frosting is enough to fill, frost, and decorate a 9-inch layer cake or at least 24-36 cupcakes.
If you need a smaller amount, the recipe can be cut in half.

Bon Appétit!

Love, Dedra