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Frosting, Icing & Fondant

Vanilla Buttercream Frosting

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Classic vanilla buttercream frosting is smooth, creamy, and easy to make. Perfect for piping, spreading, and decorating cupcakes, cakes, and cookies with a delicious finish.

Prep:
20 mins
Total Time:
20 mins
Yield:
2 cups

Ingredients

  • 1/2 Cup Solid Vegetable Shortening (can be substituted for an additional 1/2 cup unsalted butter)
  • 1/2 Cup Unsalted Butter (1 stick softened)
  • 4 Cups Sifted Powdered Sugar (confectioners' sugar)
  • 2 Tablespoons Milk, Heavy Cream or Water
  • 1 Teaspoon Vanilla Extract (Pure or Imitation)
  • Pinch of Salt (Optional)

  • Tools

  • Silicone Spatula
  • Electric Mixer (for best results) or Hand Mixer

Instructions

Click to mark complete

Notes

How to Store: Frosting should be stored in an airtight container and can be frozen for up to 6 weeks.
    Substitues:
  • Shortening substitute: 1/2 cup butter can be substituted for the 1/2 cup of shortening, although the buttercream will appear more yellow. Keep in mind that fosting with all butter will be softer and more prone to melting if you're piping with warm hands or in a warm room. Including shortening in your recipe is optimal for giving your buttercream structure and stability, while still maintaining its fluffy consistency.
  • Liquid substitute: Water can be used as the liquid ingredient, although the fat from milk and heavy cream make for creamier, more flavorful buttercream.
  • Butter substitute (for pure white buttercream): Substitute out the 1/2 cup of butter for additional white vegetable shortening and opt for clear vanilla flavor extract. To add the butter flavor to the shortening frosting, add 1/2 teaspoon of clear butter flavor.
      • Troubleshooting:
  • Air bubbles: To avoid creating air bubbles, make sure to use the paddle attachment instead of the whisk attachment on your electric stand mixer.
  • Too stiff or too thin: If your frosting is too thin, add small amounts of powdered sugar until you reach the desired consistency. If too thick, add small amounts of liquid until the desired consistency is reached.
  • Grainy consistency: Make sure your ingredients are all room temperature to avoid a grainy or gritty consistency.
  • To preserve while in use: Depending on the weather and humidity, your buttercream may start to crust over. To avoid this, cover your frosting bowl with plastic wrap.