The best Vanilla Buttercream you will ever make! Four simple ingredients are all you need to make this classic American buttercream recipe.
I made my own birthday cake. I think this is pretty standard for bakers, and I’m totally ok with it. I was actually not going to make a cake at all, since I was knee-deep in Pastry School at the time, but my husband insisted that we needed one, even if that meant buying one from the grocery store.
This is harder and harder for me to do these days. Buying a grocery store birthday cake used to be a thing (I know they are gross to some, but I love the sickly sweetness – I’m sorry!). These days I know I can (and have) made better, so I can’t bring myself to buy them.
It helped that I still had a couple cake layers in the freezer from when I baked them for my Flat Top Cakes post. The recipe I used there was my Almost Scratch Cake. It is such a simple and delicious recipe and goes perfectly with this easy vanilla buttercream recipe.
So with the cake layers already done, all I had to do was defrost them, make the frosting, and decorate. I decided to go for an American Buttercream for ease.
What is American Buttercream Frosting?
I’ve actually had a hard time nailing down a good, simple vanilla buttercream recipe – what some would call American Buttercream – that uses mainly butter and powdered sugar.
I usually make Swiss meringue buttercream, which I love but takes a bit more effort, and I was most certainly looking for something with very little effort.
The BEST vanilla frosting I’d ever had was on my wedding cake, a cake we commissioned from Gannon’s, the restaurant we had our reception at. We didn’t do any tastings or see any samples, we just sent them a picture of what we wanted it to look like and chose our flavors.
This cake was unbelievable, the buttercream so smooth and delicious. We had a ton of leftovers, which we happily took back to our condo and devoured over the next few days.
I’d mentioned multiple times to Ryan that I wondered how they made it. I assumed it was a meringue-based one because it was so silky smooth, but it was less buttery than ones I’d made before. Powdered sugar-based buttercreams always feel so gritty… so it couldn’t be that.
Unbeknownst to me, Ryan had emailed Gannon’s and asked them for the recipe. He should probably get some kind of award, right?! I would never do this. I honestly did not think they would divulge their secrets, but they sent over a recipe!
How to make American Buttercream
This American buttercream consists of four simple ingredients — butter, powdered sugar, vanilla, and cream. But there are a few key things you can do to make sure your buttercream is nice and smooth with as little grit as possible.
- The first step is to really whip the butter on its own, before adding any powdered sugar.
- Sift your powdered sugar! This is a bit of a pain, but really helps to break out those clumps
- Add your powdered sugar slowly — 1/2 cup to 1 cup at a time to the buttercream and whip well in between additions.
- Once all the sugar is added, give it a good whip for at least 3 mins, more if needed.
- Add only as much cream as needed to reach the consistency that you want and whip some more until completely smooth.
Frosting Tip!
Help ensure a super smooth American buttercream by sifting that powdered sugar first to get rid of any clumps!
Now, I’m not convinced this is the exact same vanilla buttercream that was on our cake (it still felt a little gritty when I made it, not as gritty as others before), but it was delicious. I am super happy with the end result and will definitely be making this buttercream again!
How to make a rosette cake
For the decorating, I wanted to try something new (to me) and a rosette cake. I’ve seen this done before and it looked amazing, so I wanted to give it a try.
I had done rosettes before, but usually just as decoration on top of the cakes or on cupcakes, not something that would cover the whole cake. I could have winged it, but I’m glad I checked out a couple of video tutorials first. I wouldn’t have thought to offset each row of roses to fill in the gaps.
I stacked and iced the cakes and did a crumb coat layer on the outside – thicker than just a crumb coat, but not too thick, as the rosettes would add a lot of icing already.
For this rosette cake, I started at the bottom and worked my way around, then the next layer, then the top.
All in all, the rosette part was really easy and probably took less than 10mins. I’m surprised at how easy it was, really. It’s a simple way to decorate your cakes and make them look stunning!
This particular vanilla buttercream is a bit less sweet than most you’ll find. I don’t like mine super-sweet, so I just added less powdered sugar. You can adjust this to your liking though — just use more/less if you prefer, but be sure to adjust the cream as needed!
If you’re looking for an easy and delicious vanilla buttercream recipe, this one is for you!
Frequently Asked Questions
How much buttercream does this recipe make?
- This recipe makes enough to frost an 8″ two-layer cake or one three-layer 6″ cake.
- It should be enough to frost 18-24 cupcakes depending on how much frosting is used.
How can I flavor this buttercream?
- For a chocolate version head on over to my Easy Chocolate Buttercream Frosting recipe.
- For citrus, add 1-2 Tbsp of zest or curd. If adding the latter, skip the cream and only add that if needed.
- For other fruit flavors use freeze-dried berry powders. Add 1 Tbsp at a time at the end until you reach the desired flavor.
- For peanut butter frosting I recommend using peanut butter powder. Add 1 Tbsp at a time at the end until you reach the desired flavor.
Tips for making this vanilla buttercream
- Add cream 1 Tbsp at a time until you reach the desired consistency, make sure it’s at room temperature.
- For the rosettes, it’s best to practice a few on some parchment first. When ready, pipe the bottom row of rosettes, then offset them for the next row.
- I used a 1M piping tip to do the rosettes.
- If you’d like to try a meringue buttercream check out my Swiss Meringue Buttercream tutorial.
- To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
Simple Vanilla Buttercream (American Buttercream Recipe)
Ingredients
- 6 cups powdered sugar sifted
- 2 cups unsalted butter room temperature
- 2 tsp vanilla extract or flavoring of your choice
- 4 tbsp heavy whipping cream room temperature
Instructions
- Prepare a stand mixer with a whisk attachment.
- Whisk butter until creamy.
- Reduce speed to low and add in icing sugar 1 cup at a time until well blended. Increase speed to med and beat for 3 minutes.
- Add vanilla and 2 Tbsp cream and continue to whip on medium for 1 minute.
- Add more cream as needed until desired consistency is reached (I added all 4 Tbsp).
- Whip until the frosting is smooth and silky.
- Use a 1M tip to do rosettes around the cake if desired.
This recipe was originally published on Jan 4th, 2015. It was updated with new content on Jan 12th, 2023.
Ursa says
Finally! Thank you. A simple, straightforward recipie.
Olivia says
Hi Ursa! So glad you found it easy to follow 🙂
M says
This was so good!
Olivia says
So happy you loved it!
Anjana says
I hope your true! I’m going to make it today. So excited! 🙂
Olivia says
I hope you love it! 🙂
Elizabeth Ogundipe says
hi, I hope you’re well 🙂
I was wondering how much buttercream should I use to make a 4 layer cake of 9″
Olivia says
Hi Elizabeth! This recipe makes enough to generously frost and fill two 8″ layers (with the rosettes). So I would at least double it depending on how much frosting you intend to use.
Chelsea says
Hi Olivia! I love this frosting!! I’m going to make your biscoff cake but I prefer ABC over the meringue buttercream. Can I flavor this with the cookie butter? Or wouldn’t it work?
Olivia says
Hi Chelsea! For sure! It would totally work, either with cookie crumbs or actual cookie butter. The amount of cream you use might need to increased or reduced depending on which you go with. I would add the cream at the very end and only if the buttercream is too thick).
Rosalyn says
Is it possible to use coconut cream in this? Looking for a simple coconut cake frosting. Thanks!
Olivia says
Hi Rosalyn! I think that would work, but don’t use any whipping cream. For best flavour I would use coconut milk powder if you can find it!
Shongile says
please respond to this please please please. If I want to frost a four(4) layer cake will this be enough or do I have to add more cups?
Olivia says
Hi Shongile! It depends on how you plan to frost it. For a four layer 8″ cake with rosettes like I have here I would double the recipe.
N.C says
Hi, how much caramel should I add to make it a caramel butter cream frosting? I would like to pair it with your caramel cake which I LOVE!
Olivia says
Hi N.C.! I would start with 1/2 cup caramel. It will make the frosting a bit thinner though so I would add that before adding the cream and only add cream if you need to thin it out a bit.
Sneha samuel says
Hi Olivia. I just made the buttercream now as per your recipe. But I find the batter not to be stiff. As in its a little runny when I tilt the bowl. Is it supposed to be that way ? First time making frosting. It’s my daughters 1st bday tomorrow
Olivia says
Hi Sneha! It’s not supposed to be that way, it should be quite stiff. Did you use butter? Perhaps it was too soft. Or maybe too much cream was used? Only add enough to get it to the consistency you want.
Emily says
Hi! I’m going to try out this recipe tomorrow but I’m doing a 3 layer 9” cake so I plan on doubling it. If I make the cake and do the crumb coat can I leave it in the fridge overnight then frost/decorate the next day? Then do I need to put it all back on the fridge for leftover or leave on the counter?
Olivia says
Hi Emily! For sure! You can leave the cake in the fridge no problem. You’ll want to keep the buttercream at room temp though so it’s easier to work with as it gets quite firm in the fridge. Once the cake is fully frosted you can store it either in the fridge or at room temp (depending on the fillings used).
Litza says
Hi! I’m doing your vanilla cake again this week. I haven’t tried your frosting yet but I’m debating whether to do this or the ermine frosting. My question is if I use 3 cups of powdered sugar only do you think it will still be good in terms of taste and piping? I don’t like a sweet frosting. Love your vanilla cake recipe btw. I’ve done it 2 times already and love the taste (I do use 50-75% less sugar though without any other changes it and still comes out awesome!). Thank you!
Olivia says
Hi Litza! Are you thinking 3 cups powdered sugar to 2 cups butter? It might be a little soft and possibly a bit too buttery, but it’s all a matter of taste. If you like it than that’s all that matters! You can also add a pinch of salt to help cut the sweetness a bit. The ermine frosting is definitely less sweet, but it is softer and not as easy to work with as an American buttercream. It might be similar though if you reduce the sugar in this one. I’m not sure if that was helpful at all, but let me know what you decide! 🙂
Olivia says
Hi! Is this buttercream gluten free?
Olivia says
Hi Olivia! Yes, but make sure the powdered sugar you use is also gluten-free. Most brands use cornstarch in them which is fine, but just double check that the type you have doesn’t use any wheat products or similar.
Tabitha says
Thank you! I made homemade buttercream for the first time for a cake my parents requested for their 50th anniversary and it turned out AH-mazing!! I’m sharing this recipe with everyone.
Olivia says
Hi Tabitha! Yay! So happy to hear that 🙂
Gina Ramirez says
can I use an egg beater to make this?
Olivia says
Hi Gina! I’ve never tried myself but it should work to an extent. I’m not sure if you’ll be able to get the buttercream as smooth and fluffy but it should still be delicious 🙂
Courtney says
Hello, will this be enough buttercream for a 8 in cake, crumb coated, filling in between, and the outside of cake? thanks!
Olivia says
Hi Courtney! Yes, it’s what I did for the cake pictured.
Danielle says
Hi! Love your recipe, how long does it last for in the fridge? i want to be prepared and make the cakes and buttercream the day before needed, will it last in the fridge? thank you!
Olivia says
Hi Danielle! It will last for a week or so in the fridge.
riya alif says
hi i love this but can i use normal sugar powdered as icing sugar and i dont know if both of them or same… thank you
Olivia says
Hi Riya! Powdered sugar and icing sugar are the same thing 🙂
Carol Jones says
Hi Olivia,
Thank you for some incredible recipes and ideas! I just love your website.
I am going to make your Vanilla Latte Cake over the weekend. But, I’m making 2 x eight inch cakes instead of 3 x six inch cakes.
I have never made Swiss meringue buttercream (and OH doesn’t like it!). So, I’m going to use standard buttercream.
But, how much buttercream should I make – I will fill, crumb coat and then coat with it? I’m thinking 400g butter and 800g icing sugar. Will that be too much? I don’t want to run out part-way through decorating!
Thank you.
Carol J
Olivia says
Hi Carol! This recipe here will fully fill and frost a two-layer 8″ cake. It was enough to make the rosettes as well so I feel like it makes plenty of frosting. You can increase the recipe if you’d prefer to have more left over though 🙂
Diana says
Hello Olivia!
Thank you so much for sharing all of your tips/wisdom/knowledge! Last week I volunteered to make my niece’s wedding cake & cupcakes for her Oct 22nd wedding, although I have only done cakes for birthdays prior to this. No pressure! Haha!
I have gone thru enough of your website to know that I plan to use your “box cake bettter” recipe, and this “american buttercream” recipe. Practice cakes and icing are underway! I will save the meringue buttercream for when I get a little more experienced.
Again, thank you so much for sharing!
Diana
Olivia says
Hi Diana! So exciting!! Please let me know how they turn out 🙂
edith says
Hi Olivia! i was wondering can you colour the buttercream? i have gel food coloring
Olivia says
Hi Edith! For sure, just add the color at the end. Gel or powder colors work best (not liquid).
edith says
Thank you so much! I added a little less sugar and a little more whipping cream i really liked the texture and flavor 🙂
Olivia says
Yay! So glad you loved it 🙂
Piume Gunawardena says
Can i use the same consistency for the crumb coat and can i use milk instead of cream
Olivia says
Hi Piume! Yes to both. If you use milk you should use less of it. Only use as much as you need to get to your desired consistency.