This recipe is the foundation for many of Crave Bakery's beloved buttercream frostings. The simple, easy to make icing is ready in 15 minutes and you can use it to decorate your cakes, cookies, and loaves, or maybe just a spoonful on it's own. We won't tell! Try it on this recipe for Valentine's Day Cookies.

Vanilla Buttercream Recipe

makes about 3½ cups

INGREDIENTS 

4¼ cups (560 g) icing sugar 
½ cup (120 g) whipping cream
1¼ cups (280 g) butter, softened
2 tsp vanilla extract

INSTRUCTIONS

1. Measure the icing sugar into a large bowl and set aside.
2. Measure the whipping cream into a glass measuring cup or small bowl and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for 2–3 minutes.
4. Stop the mixer and scrape down the sides of the bowl. With the mixer on low speed, gradually add the icing sugar, then slowly add the whipping cream and vanilla. Continue to mix on low for about a minute or until it is well combined.
5. Stop the mixer, scrape down the sides of the bowl, then turn the mixer to medium-high speed and beat for 5 minutes. Turn off the mixer, scrape down the sides of the bowl again, and add any desired food colouring. Resume mixing at medium-high speed for an additional 5–10 minutes or until the frosting is light and fluffy to the touch.
6. Use buttercream frosting as directed in the recipe.
7. Place any leftover buttercream frosting in an airtight container and store in the fridge for up to 5 days or in the freezer for up to 3 months.

Note: To determine when your buttercream frosting is ready, scoop a small amount onto your spatula, then gently tap it against the side of the bowl. If the buttercream frosting easily falls off the spatula, it is ready. If it stays on the spatula, continue mixing on medium-high speed until it reaches the desired consistency.

Recipe by Carolyne McIntyre Jackson and Jodi Willoughby from Crave, copyright © 2025 by Carolyne McIntyre Jackson and Jodi Willoughby.