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Best Fluffy & Pipeable Vanilla American Buttercream Frosting (10-Minute Recipe)

A generous swirl of fluffy, pale yellow vanilla buttercream frosting piled high in a clear glass bowl.
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Make the best creamy vanilla buttercream frosting that is fluffy, smooth, and perfect for piping cakes and cupcakes. This classic American buttercream recipe is quick and foolproof.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 4 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2–4 tablespoons heavy cream or milk
  • Pinch of salt

Instructions

  1. Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until it is completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  2. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Increase the speed to medium and beat for 1 minute.
  3. Add the vanilla extract and salt. Add 2 tablespoons of heavy cream or milk. Beat on medium-high speed for 3 to 5 minutes until the frosting is light and fluffy. This whipping time is key for a smooth buttercream.
  4. If the frosting seems too thick for spreading or piping consistency, add the remaining cream or milk, one teaspoon at a time, until you reach your desired texture. Beat for 30 seconds after each addition.
  5. Use immediately to frost your cakes or cupcakes, or store as directed.

Notes

  • For the smoothest buttercream, ensure your butter is truly room temperature, not melted. Cold butter causes grainy frosting.
  • If you want a bakery style vanilla frosting that holds sharp edges for piping, use slightly less liquid.
  • You can make this classic American buttercream ahead of time. Store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to one week. Bring to room temperature and re-whip before using.

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Find it online: https://miameal.com/vanilla-buttercream-frosting-recipe/