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Thick buttercream holding a soft peak on a spatula

Basic Vanilla Buttercream (That Holds Its Shape)

A simple American vanilla buttercream with a balanced butter-to-sugar ratio. The cream goes in a little at a time, so the frosting stays thick enough to spread and pipe instead of turning runny.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3 cups
Course: Dessert, Frosting
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 227 g unsalted butter 1 cup, softened but still cool
  • 480 g powdered sugar 4 cups, sifted
  • 30 ml heavy cream 2 tablespoons, added a little at a time
  • 2 tsp vanilla extract
  • ¼ tsp fine salt

Equipment

  • Stand mixer with paddle attachment or hand mixer
  • Fine-mesh sieve
  • Flexible spatula
  • Kitchen scale

Method
 

  1. Beat the softened butter on medium speed for 2 to 3 minutes, scraping down the bowl once, until pale, creamy and smooth.
  2. On the lowest speed, add the sifted powdered sugar in three or four additions, mixing until each one is mostly absorbed. The mixture will look thick and stiff at this stage.
  3. Add the vanilla and salt, then add the cream 1 teaspoon at a time, mixing on low after each addition. Stop as soon as the frosting is smooth and spreadable. You may not need all of the cream.
  4. Raise the speed to medium-high and beat for 1 to 2 minutes, until light and fluffy. Do not overbeat, because a long mix warms the butter.
  5. Do the spatula test: lift some frosting out of the bowl. It should hold a soft peak and stay on the spatula without dripping.
  6. If the frosting looks glossy or loose, chill the bowl for 10 to 20 minutes and beat briefly again before using.

Notes

Makes about 3 cups, enough to pipe onto 12 to 15 cupcakes or to fill and thinly frost a two-layer 8-inch (20 cm) cake.
Too thick: add cream 1 teaspoon at a time. Too thin: chill 10 to 20 minutes and beat again, then add sifted powdered sugar 2 tablespoons (15 g) at a time if needed.
Butter should be softened but still cool, around 65–68°F (18–20°C). If it looks shiny or oily, it is too warm.
Store airtight in the refrigerator for up to 1 week. Bring to room temperature and beat again before using.