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Easy Vanilla Buttercream Frosting

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Easy Vanilla Buttercream Frosting Recipe

This "American-style buttercream" isn't a true buttercream, since it doesn't use egg whites. But it's a simple, basic frosting, good for spreading on cupcakes or in-the-pan cakes. It goes together quickly and spreads easily.

Our guarantee: This frosting will go together quickly and spread easily.

At a glance

2 3/4 cups
Nutrition information


Choose your measure:

  • 6 tablespoons unsalted butter
  • 1/3 cup vegetable shortening
  • 1/8 teaspoon salt
  • 4 to 5 cups confectioners' sugar, sifted
  • 2 teaspoons vanilla extract
  • 1/4 to 1/3 cup milk or cream


  1. In a large bowl, beat together the butter, shortening, and salt till fluffy.
  2. Add about half the confectioners' sugar, and beat slowly until well blended.
  3. Add the vanilla and half the milk or cream, and beat until fluffy.
  4. Continue mixing in sugar and milk alternately until they've been completely incorporated.
  5. Beat until the frosting is light and fluffy.

Nutrition Information

  • Serving Size 1/24 batch (31g)
  • Servings Per Batch 24
Amount Per Serving:
  • Calories 140
  • Calories from Fat 50
  • Total Fat 6g
  • Saturated Fat 2.5g
  • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 15mg
  • Total Carbohydrate 23g
  • Dietary Fiber 0g
  • Sugars 22g
  • Protein 0g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.