This Vanilla Buttercream Frosting recipe is easy to make with just four simple ingredients. You’ll never use store-bought again!
I remember my mom making homemade buttercream frosting when I was growing up, and somehow I got the impression that it was difficult or a lot of work. To my surprise, it is not! It takes just four ingredients–softened butter, confectioners’ sugar, a dash of milk, and a flavor extract–and it’s so quick to pull together. Whenever we make cake or cupcakes for a party or potluck, I whip up a batch of this easy Vanilla Buttercream Frosting, and it’s always enjoyed.
Homemade frosting is not hard to make, and the flavor is so good that it’s worth the time! Of course, once you have the hang of it, you can one more ingredient for a cream cheese-based frosting, another favorite of mine.
I love this frosting recipe to “dress up” a store-bought cake mix. It makes such a difference!
Because the vanilla extract can give a slightly brown tint to the white frosting, I like to add food coloring for a pop of color.
This recipe makes enough frosting for a regular two-tiered circle cake or 24 cupcakes.
It does need to be refrigerated if you don’t use it all at once. Then, you’ll need to soften it before spreading or it will “tear” the top of your cake.
If you want to change it up a bit, replace the vanilla extract with another variety–almond, peppermint or raspberry (my fave!).
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Vanilla Buttercream Frosting
- 1/3 cup butter, softened
- 3 cups confectioners' sugar
- 1 1/2 tablespoon milk
- 1 1/2 teaspoon vanilla extract
- food coloring - if desired
- Using a hand mixer on low, blend the butter and confectioners' sugar.
- Add the milk and vanilla and continue to blend until smooth. If you prefer a thinner consistency, add more milk.
- If desired, add food coloring.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.