Bold Baking Basics, Gemma's Best Recipes How To Make The Best-Ever Vanilla Buttercream Frosting 4.53 from 1618 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe Make the Best-Ever Vanilla Buttercream Frosting recipe with my chef-tested tips and techniques for the perfect buttercream icing every time! By Gemma Stafford | February 3, 2021 | 1637 Last updated on June 10, 2022 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! Nothing beats a good buttercream frosting recipe — it’s one that every baker should have in their back pocket. Here’s the thing, though, mine is so good that I just had to call it the Best-Ever. Just wait until you try it (I mean, just look at all those reviews)! Working as a professional chef I have learned a lot of tips and tricks over the years. Now I’m going to show you a Bold Baking Basic recipe that I get the most requests for: How to Make the Best Ever Vanilla Buttercream Frosting. Watch my step-by-step video below and get all my best tips on how to make the icing (along with a complete recipe below!). The Key To The Best-Ever Buttercream Frosting How do you make fluffy buttercream icing? The secret ingredient in my buttercream frosting is time. Most people whip their butter for a few minutes then start adding in sugar and expect a light and airy result, but it’s never achieved. This frosting recipe takes its literal sweet time to really incorporate as much air as possible into the butter. This means allowing your butter to whip to perfection for a full 7-8 minutes. Only then do I add in sifted powdered sugar one spoon-full at a time. What You Need To Make Vanilla Buttercream Frosting Measuring cups and spoons Electric stand mixer or hand mixer Jug Pan Wire rack How to Make Buttercream Frosting While this recipe takes a bit of patience, follow my steps and you will have the best buttercream frosting every time (and don’t forget to get the full recipe with measurements, on the page down below): Get Some Air: Use an electric stand mixer or hand mixer. For the stand mixer, use the whisk attachment because this will get all of the air into your frosting. Soft Butter is Everything: The most important thing that you need is to have soft butter. If you leave your butter out at room temperature for around three hours, it will be a lovely texture for you to start whipping. This is super important and the base of your frosting. Whip it Good: Turn your machine on a medium-high speed and beat the butter by itself for around eight minutes. Get your butter light and fluffy before you add in any sugar. Sift your Sugar: While the butter is whipping, sift your icing sugar (powdered sugar). It is really important to sift it because you want to get a lot of air in there and make sure there are no lumps. This will give you a lighter frosting as well. Spoonful by Spoonful: Once your butter is pale and light, add in your sugar spoonful by spoonful. Add in a spoonful, let it fully incorporate, and then add in your next one. Make sure your machine is on medium-high speed here because we want to incorporate all of the lovely air that is going to give us a soft, fluffy frosting. Finishing Touches: When all of your sugar is added in, add in vanilla extract and a little bit of milk. What that does is it just lightens up your frosting. Turn the machine back on high speed and let everything incorporate. In just a few minutes, you will have perfect, fluffy buttercream frosting. Make Sure Your Frosting Is Stiff Enough What do you do if you’ve followed my tips but you find your frosting just isn’t stiff enough? The first thing I’d suggest is to chill the buttercream frosting. By bringing down the temperature, the frosting should tighten up immediately. This is a great trick for buttercream frosting that may have been overmixed or made at too warm a temperature. If this doesn’t seem to do the trick, try adding more sifted powdered sugar, 3 tablespoons at a time. With just a few extra tablespoons of sugar, your frosting will transform and be so much easier to work with, saving you from wasting ingredients. If Your Buttercream Frosting Is Too Thick If your frosting feels too thick, there is no reason to start over from scratch on a new batch. Simply add milk 1 tablespoon at a time to your buttercream frosting until you reach your desired consistency. From there, simply pipe or frost as normal. You’ll be surprised how little milk you actually need to fix this problem. This will not at all affect the flavor of your frosting, regardless of what is in it. Can You Freeze Buttercream Frosting? Yes! You can freeze it for up to 3 months, just make sure you pull it out and let it come to room temperature naturally before you use it. Ways to Use Vanilla Buttercream Frosting & More Frosting Recipes Gemma’s Best Vanilla Birthday Cake recipe: Covered in sprinkles, this cake is perfect for any Bold Baker. Crazy Frosting Recipe: One Buttercream Frosting recipe with endless flavor variations. Gemma’s Best Cake Recipes: Vanilla Cakes, Chocolate Cakes & even entire cakes made in the microwave. Crazy Cupcakes: One Cupcake recipe with endless flavor variations. And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below! Try These Recipes! Crazy Frosting Recipe: The Best Buttercream Frosting with Endless Flavor VariationsMy Buttercream Isn't Stiff Enough: How to Perfect FrostingGemma's Best-Ever Vanilla Birthday Cake RecipeHow To Make Powdered Sugar (With Video!) Watch The Recipe Video! Play Gemma's Best-Ever Vanilla Buttercream Frosting Recipe 4.53 from 1618 votes Print Recipe Add to Favorites Loading… Learn how to make my easy, Best-Ever Vanilla Buttercream Frosting recipe, which is perfect for my Vanilla Birthday Cake and any of my cakes & cupcakes. Author: Gemma Stafford Servings: 5 cups Vanilla Less than 30 Minutes Electric Mixer Prep Time 15 minsTotal Time 15 mins Learn how to make my easy, Best-Ever Vanilla Buttercream Frosting recipe, which is perfect for my Vanilla Birthday Cake and any of my cakes & cupcakes. Author: Gemma Stafford Servings: 5 cups Ingredients 1½ cups (12oz/340g) butter (softened)6 cups (1lb 8oz/680g) icing sugar (powdered sugar) (sifted)2 teaspoon vanilla extractSeeds scraped from one vanilla bean pod (optional)2-3 tablespoons milk or creamPinch of salt Instructions In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed.Once the butter is pale in color and light slowly add in the icing sugar one spoon at a time at medium speed. Let the sugar fully incorporate before adding in more sugar.Add the vanilla extract, vanilla bean seeds, salt, and cream or milk.Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.Use the buttercream straight away or keep it refrigerated for up to 4 weeks. Before use, make sure it comes to room temperature.* This recipe amount will generously cover at least 24 cupcakes and cover and fill an 8-inch sponge cake. It is easy to adjust this recipe as it is proportional, at a ratio of 2:1. That is two measures of sugar to one of butter. I.E. ** For about 3 mug cakes or 6 cupcakes it would be 3ozs/85g of butter, 170g sugar, 1/2 tsp vanilla extract, 1 1/2 tsp- 2 1/4 tsp of milk and cream . This will generously frost this batch. Recipe Notes I have updated this recipe to add more sugar to the frosting. This is the new, improved version.