Vanilla buttercream frosting recipe is easy to make in 5 minutes with 5 ingredients. It's rich, buttery, perfectly sweet and so much more delicious than store-bought frosting. Learn how to make buttercream frosting with our step-by-step photos & video.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, vanilla and sea salt for 1 minute.
Add 2 cups of the powered sugar, 1 cup at a time, beating thoroughly after each addition.
Then, add the milk and 2 more cups powdered sugar (you should be up to 4 cups by this time), and beat until smooth.
Add the additional cup of powdered sugar and beat until smooth and fluffy.
Video
Notes
*Note: you can adjust the frosting consistency by adding more/less powdered sugar to suit your needs. Firmer for cupcakes/piping, softer for filling cakes, etc.*Frosting must be room temperature to spread (not cold). Ingredient Substitution Notes
Salted butter. unsalted butter works well too, however you may want to add an extra pinch of salt.
Pure Vanilla Extract. Vanilla bean paste, or the seeds from two vanilla beans are great substitutions.
Whole Milk. half and half or heavy cream are good substitutes. I do not suggest using dairy with lower fat percentages than whole milk.
Store Leftover buttercream can be stored in an airtight container in the refrigerator for up to 1 week. Let sit at room temperature before using to soften. FreezeThis buttercream frosting recipe freezes very well. I often freeze it in the piping bag or ziplock bag pressed flat.To thaw the buttercream frosting remove it from the freezer and let it come to room temperature or thaw in the refrigerator overnight. Do not microwave.