Best-Ever Vanilla Buttercream Frosting (Master Recipe)
Prep time
Total time
Serves: 12
  • 1½ cups (12oz/340g) butter, softened
  • 6 cups (1lb 8oz/680g) confectioners' sugar, sifted
  • 2 teaspoon vanilla extract
  • Seeds scraped from one vanilla bean pod (optional)
  • 2-3 tablespoons milk or cream
  • pinch of salt
  1. 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.
  2. Once the butter is pale in color and light slowly add in the confectioners' sugar one spoon at a time on medium speed. Let the sugar fully incorporate before adding in more sugar.
  3. Add the vanilla extract, vanilla bean seeds, salt and cream.
  4. Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.
  5. Use the buttercream straight away for keep it refrigerated for upto 4 weeks. Before use make sure it comes to room temperature.
I have updated this recipe to add more sugar to the frosting. This is the new, improved version.
Recipe by Gemma’s Bigger Bolder Baking at