Fluffy Vanilla Buttercream (American Buttercream)

On May 29, 2019, • Updated Oct 05, 2026

4.63 from 53 votes

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This fluffy vanilla buttercream frosting is rich, creamy, and ready in a few minutes with a mixer. It’s an all-butter American buttercream made with salted butter, which gives the sweetness a little balance.

You can adjust the consistency to suit what you’re frosting. Add a little more milk or cream when you want it soft enough to spread over a cake, or use more powdered sugar when it needs to hold a piped swirl on cupcakes.

Decorative frosting swirl being piped onto a cupcake.

Spread this vanilla buttercream over my chocolate cake, keeping the cream cheese filling between the layers. You can also use it in place of the chocolate frosting on my yellow cake.

All-Butter Frosting for Piping and Spreading

Keeps like a champ: Make it ahead, stash it in the freezer, and your future self will thank you.

Rich, buttery base: Two cups of butter give this frosting its rich flavor and creamy texture.

Totally adjustable: Use more sugar when you need it stiff enough to pipe, or add a splash of milk or cream to make it easier to spread.

Time = texture: A few solid minutes with the mixer take it from smooth to light and fluffy.

Ingredients for baking including flour, butter, milk, and vanilla extract.

Want something lighter and less sweet? Try my Italian meringue buttercream. For a tangy option, there’s cream cheese buttercream.

For another flavor variation, cherry buttercream uses the same general approach with a bright cherry flavor.

Four panels illustrating the steps for mixing frosting ingredients.

How to Make Buttercream Light and Fluffy

Softened butter and enough mixing time make the biggest difference here. Butter that’s too firm won’t blend smoothly with the powdered sugar, and stopping as soon as everything is combined leaves the frosting denser. Once it’s smooth, keep beating until it looks lighter and fluffier. Scrape the bowl so any butter and sugar caught along the sides get mixed in too.

Either a paddle or whisk attachment works. The paddle makes a smooth, creamy buttercream; the whisk works in more air for a lighter texture. A handheld mixer works as well, though it takes a little longer than a stand mixer.

Wait until the buttercream is fully blended before adding milk or cream. Then you can see how much it needs for the consistency you want.

Vanilla cupcake with piped frosting and colorful sprinkles.

Recipe Tips

Soften the butter: It should blend easily with the sugar but still hold its shape. Melted butter won’t whip up light and fluffy.

Add the sugar a little at a time: Start with a couple of cups, then add more once that’s mixed in. This also gives you a chance to stop when the frosting is as soft or firm as you need it.

Scrape the bowl: Check the bottom as well as the sides so you don’t leave pockets of butter or powdered sugar behind.

Give it enough time with the mixer: Keep beating after the ingredients come together. The frosting should look lighter and fluffier before you stop.

Adjust it at the end: Add more powdered sugar for piping or a little milk or cream to make it easier to spread.

Taste before frosting: If you want a stronger vanilla flavor, add a little more before it goes on the cake.

For a different flavor, try my coconut ermine buttercream.

A vanilla cake is a natural pairing when you want a simple cake-and-frosting combination.

Close-up of smooth, cream-colored frosting with decorative swirls.

Storing and Reusing the Buttercream

Refrigerate: Store in an airtight container for up to one week. Let the buttercream soften at room temperature, then re-whip it before using.

Freeze: Press plastic wrap against the surface and store in a freezer-safe container for up to three months.

Thaw: Thaw overnight in the refrigerator, then let it soften at room temperature. Re-whip it to bring back the fluffy texture.

Vanilla cupcakes with white frosting and colorful sprinkles.

A Flexible Frosting for Cakes and Cupcakes

This recipe makes about 4½ cups of vanilla buttercream, enough to frost 24 cupcakes or a 9-inch two-layer cake. It’s a handy one to come back to whenever a cake needs a simple vanilla frosting.

If you’re in the mood for a different flavor next time, try my Biscoff buttercream.

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Metal piping tip swirls white frosting onto a yellow cupcake.

Prep Time: 5

Total Time: 5

4.63 from 53 votes

Fluffy American Buttercream

By Dahn Boquist

This all-butter American buttercream whips up smooth and fluffy with plenty of vanilla flavor. Adjust the consistency for easy spreading or make it thicker for piping and decorating.

If you make this recipe, please leave a star rating and comment.

Servings: cups of buttercream

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Ingredients

▢ 2 cups salted butter, softened, 454 grams
▢ 6 to 8 cups powdered sugar, 678 to 904 grams
▢ 1 tablespoon vanilla extract
▢ 3 to 6 tablespoons milk, or cream, based on your desired consistency

Instructions

Add the softened butter and about 2 cups of the powdered sugar to a large mixing bowl. Mix on low speed until the sugar is incorporated, then add the vanilla and mix to combine.
Gradually add more powdered sugar, mixing on low speed after each addition, until you have added a total of 6 cups (678 grams). Once the sugar is incorporated, increase the speed and beat until smooth and creamy.
Beat the buttercream on medium speed for 3 to 4 minutes with a stand mixer or 5 to 6 minutes with a handheld mixer, until light and fluffy. For an even lighter texture and paler color, beat for another 1 to 2 minutes.
Adjust the consistency as needed. For a softer, more spreadable buttercream, add milk or cream 1 tablespoon at a time. For a firmer buttercream that holds its shape for piping and decorating, gradually add more powdered sugar, up to the remaining 2 cups (226 grams). If the frosting becomes thicker than you want, beat in a little milk or cream until it reaches the desired consistency.

Notes

Butter temperature: The butter should be soft enough to indent easily but still feel slightly cool and hold its shape. If it is very soft, warm, or greasy, the buttercream may turn too soft.

Mixer attachment: Use the whisk attachment for a lighter, fluffier buttercream or the paddle attachment for a smoother frosting with fewer air bubbles.

Unsalted butter: You can use unsalted butter instead of salted butter. If you use unsalted butter, add ¼ teaspoon salt, then adjust to taste.

Refrigerate: Store the buttercream in an airtight container for up to one week. Let it soften at room temperature, then re-whip before using.

Freeze: Freeze the buttercream in an airtight container for up to three months. Thaw overnight in the refrigerator, let it soften at room temperature, then re-whip before using.

Yield: Makes about 4½ cups, enough to frost approximately 24 cupcakes or a 9-inch two-layer cake.