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Fluffy vanilla buttercream frosting should be rich, airy, and wildly better than anything in a tub, and this one delivers. You can kiss those sad store-bought versions goodbye. It’s smooth, customizable, and honestly? Kinda irresistible.
You can use this buttercream for cupcakes, cakes, cookies, or whatever your heart desires. It tastes great on chocolate cake with cream cheese filling or a simple yellow cake.
Here’s Why This American Buttercream Recipe Works
Keeps like a champ: Make it ahead, stash it in the freezer, and your future self will thank you
Just the right ratio: Using a base of two cups of butter means this frosting is extra rich and whips up crazy smooth.
Totally adjustable: Add more sugar for a stiffer texture or a splash of milk to loosen it up. Your frosting, your rules. Want something lighter and less sweet? Check out my Italian meringue buttercream.
Time = texture: A few solid minutes with the mixer makes the difference between just okay and melt-in-your-mouth.
Prefer a tangy twist? My cream cheese buttercream has that subtle zing and is just as smooth
Recipe Tips
Use room temperature butter: Softened (not melted!) butter is key to that silky, creamy texture
Start slow with the sugar: Dumping it all in at once = powdered sugar snowstorm and lumpy frosting. Add gradually and mix well.
Whip it good: Don’t skimp on the mixing time. You want it light, airy, and fully blended, especially if you’re using a hand mixer.
Adjust last, not first: Wait until the buttercream is fully mixed before adding more sugar or liquid. It thickens as it beats.
Taste as you go: Seems obvious, but it’s easy to forget. Every brand of butter and vanilla is a little different, make sure it’s balanced before calling it done.
Customize the texture: Add more sugar for a pipeable frosting or milk/cream to lighten it up for spreading. Craving something tropical? My coconut buttercream brings serious island vibes.
Need the perfect base for all that fluffy frosting? My best vanilla cake has you covered.
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Fluffy Vanilla Buttercream (American Buttercream)
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Ingredients
- 2 cups salted butter, softened
- 6 to 8 cups powdered sugar
- 2 teaspoons vanilla extract
Optional:
- 1 to 2 tablespoons milk, or cream, based on your desired consistency
Instructions
- Place the butter and a couple of cups of the sugar in a mixing bowl. Mix on medium speed until the sugar is blended well with the butter. Blend in the vanilla extract.
- Slowly add more sugar a little at a time. Start with just 6 cups of sugar if you want a looser, fluffier consistency. Beat until it is very smooth and creamy.
- To get really smooth and creamy results, beat for at least 5 to 6 minutes with a handheld mixer and 3 to 4 minutes with a stand mixer. For an even fluffier and almost white color, add a couple more minutes.
Adjust the consistency:
- If you want a stiffer, thicker consistency, add the additional 2 cups of powdered sugar.
- For a looser and lighter consistency, add the cream or milk.
Notes
- If you use a hand held mixer you will need to beat the buttercream for 5 to 6 minutes but a stand mixer will take half the time.
- Freezes for 3 month
- Makes 4-1/2 cups of icing.
- Frosts 24 cupcakes or a 9 inch two layer cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Also worth a try: layering it with my chocolate cake filling or covering it in marshmallow fondant for a polished finish
Storing Leftovers
Refrigerate: Store in an airtight container in the fridge for up to 1 week. Let it come to room temp and re-whip before using for the best texture.
Freeze: This buttercream freezes like a champ. Scoop it into a freezer-safe container, press plastic wrap onto the surface, and freeze for up to 3 months. While you’re at it, stash a batch of my Biscoff buttercream too, because one frosting is never enough.
Thawing: Thaw in the fridge overnight, then let it sit at room temperature until soft. Re-whip with a mixer to restore fluffiness.
Fluffy Buttercream Frosting
This fluffy buttercream frosting is the real MVP of your baking lineup. Simple, customizable, and unapologetically indulgent. It’s the kind of frosting that handles cupcakes and layer cakes with ease, and tastes just as good on a spoon.
When making this frosting (which I adore the sound of) in a stand mixer, is it the whisk attachment that you use? From 1 of the pictures, it looks like it is but want to make sure as it’s for my bday cake and there’s no time for a 2nd run. Thanks.
You can do this with either the whisk attachment or the paddle attachment but the whisk attachment will whip more air into the buttercream and give it a lighter, fluffier texture. Thanks for the question. Happy birthday!!