Easy and So Delicious: Classic Vanilla Buttercream Frosting Recipe

This simple & scrumptious 5 ingredient recipe will be your new “Go To” cake frosting.

Why this Recipe Works:

  • Butter, confectioner’s sugar, vanilla bean paste or extract and a little cream are all you need for a super simple fluffy frosting. I add a pinch of salt to boost all the flavors.
  • No special equipment is needed. All you need is an electric mixer.
  • Room Temperature Ingredients are a must for ultra fluffy frosting. Make certain to take your butter out a few hours before mixing. Otherwise the frosting will not bind properly and look curdled.
  • No cooking. Just beat the butter until fluffy and pale and slowly add in the sugar (on low), cream and vanilla. Add the salt at the end.
  • You can make this ahead of time. Place the frosting in an airtight container ( I prefer glass) and chill until needed. Let rest at room temperature for about 30 minutes before spreading or it can tear your cake.

This makes enough frosting for a 9″ x 12″ cake.

One dozen cupcakes


A 2 layer cake.

Easy and So Delicious: Classic Vanilla Buttercream Frosting Recipe

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Recipe by Meggen Arthur Wilson Course: DessertCuisine: AmericanDifficulty: Easy


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This simple recipe makes the fluffiest no cooking frosting you can find.


  • 1 cup 1 Unsalted butter, at room temperature, cut into chunks

  • 3 1/2-4 cups 3 1/2-4 Confectioner’s sugar- 10X

  • 1/4 cup 1/4 Heavy cream, room temperature

  • 1/4 tsp 1/4 Kosher salt

  • 2 tsp 2 Vanilla paste or extract


  • Using a stand mixer fitted with a paddle attachment, beat butter on medium high speed for 1 minute until pale and fluffy. Scrape down the sides.
  • Turn off the mixer and add in sugar, 1 cup at a time. Turn mixer on low, incorporate sugar, turn off and add another cup, repeating until all the sugar has been incorporated.
  • Add in the cream, vanilla and salt. Mix on medium high until frosting becomes light and fluffy.
  • If the frosting is too stiff, add in more cream, one TBSP at a time. If it is too loose, add in more sugar.
  • Spread on a completely cooled cake with an offset knife for best results.

Recipe Video


  • Do not use a butter substitute for this recipe.
  • Sift your sugar if it has a lot of clumps.
  • You can chill your frosted cake up to 48 hours before serving. Let the cake come to room temperature before slicing or the frosting will be a bit gritty and stiff.
  • This makes enough frosting to ice a 9″ x 12″ cake, one dozen cupcakes or a two layer round cake.

6 oz jars of my vanilla bean paste prepared especially for my commercial clients.

Madagascar Bourbon Grade A vanilla bean pods curing in 20 pounds of organic sugar.


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