Classic Vanilla Buttercream

Overhead shot of classic American buttercream in a bowl.

This delicious Classic Vanilla Buttercream is my go-to recipe for topping my cakes and cupcakes! This basic fluffy American Buttercream recipe is outrageously tasty and way easier than you might think!

Course Dessert

Cuisine American

Prep Time 20

Total Time 20

Servings cupcakes

Calories 298kcal

Author Sharon Garofalow

Equipment

Stand Mixer or Hand Mixer

Ingredients

1 cup butter
1/4 cup vegetable shortening optional
4 cups confectioner's sugar
1/4 cup heavy cream
1/8 tsp salt
2 tsp vanilla extract

Instructions

In a large bowl whip the butter, vegetable shortening and salt, on high, until light and fluffy, around 7 minutes.
Scrape the bowl with a spatula.
Add half the confectioners sugar and whip up until fluffy, about 2 minutes.
Add vanilla extract and half the heavy cream (about 2 tablespoons) and mix until fluffy on medium speed for about 2 minutes.
Scrape down the bowl again, then repeat the process, alternating between sugar and cream, then whip up for 3 more minutes until it’s light and airy.

Notes

Use room temperature butter to ensure that you get the fluffiest classic vanilla buttercream. Make sure it's not so warm that it starts to look greasy.
I prefer to use salted butter, while most bakers prefer to use unsalted.
Beat the butter and vegetable shortening until it lightens in color and starts to look fluffy. it will mix together quickly but you want to go a minute or two longer.
Buttercream can be made ahead of time. Store it in an air-tight container in the fridge. Before using, let it come to room temperature, then use a hand mixer to make it fluffy again.
You can use milk if you don't have heavy cream.

This recipe makes more than 2 1/2 cups of American Buttercream, but less than 3 cups. It should be enough to frost at least a dozen cupcakes, but most likely more.

Nutrition