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Vanilla Buttercream Frosting - Smooth, Fluffy, and Foolproof

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, softened to cool room temperature
  • 3–4 cups powdered sugar (confectioners’ sugar), sifted if lumpy
  • 2–3 tablespoons heavy cream (or milk, half-and-half, or non-dairy milk)
  • 2 teaspoons pure vanilla extract (or 1 teaspoon vanilla bean paste for specks)
  • 1/8–1/4 teaspoon fine salt (adjust to taste)
  • Optional: 1–2 teaspoons light corn syrup for added sheen; food coloring as desired

Method
 

  1. Soften the butter: Let butter sit out until it’s slightly cool but pliable. It should dent when pressed, not melt.
  2. Cream the butter: Beat butter on medium-high for 2–3 minutes until pale and fluffy. This builds structure and traps air.
  3. Add sugar gradually: With the mixer on low, add powdered sugar 1 cup at a time. Scrape the bowl often to prevent pockets of sugar.
  4. Flavor and loosen: Add vanilla and salt. Start with 2 tablespoons cream, then beat on medium until smooth.
  5. Whip for fluff: Increase speed to medium-high and whip 1–2 minutes. If too thick, add another teaspoon of cream at a time. If too thin, add a few tablespoons more sugar.
  6. Adjust and finish: Taste and tweak salt or vanilla. For extra shine and smoothness, beat in corn syrup. Mix just until silky.
  7. Use or store: Frost immediately, or cover tightly until ready to use.