This is the perfect small-batch vanilla frosting recipe. It’s rich, delicious, and so easy to make.
Another Wednesday, another small-batch frosting recipe. I love sharing these small-batch frosting recipes with you because having an archive of different frosting flavors means that you can mix and match them with my small-batch cupcakes or cookies and make the small-batch dessert of your dreams.
Here on the blog so far, I’ve shared Small-batch Chocolate Frosting, Small-batch Oreo Frosting, and Small-batch Cream Cheese Frosting. This time, it’s classic, perfect Small-batch Vanilla American Buttercream Frosting.
What is American Buttercream Frosting?
American buttercream is a fabulous and convenient frosting that can be made with just a few ingredients, butter, powdered sugar, a little salt, some vanilla, and usually a bit of cream or milk.
Unlike Swiss, French, and Italian meringue buttercreams, American buttercream does not contain eggs, so there is no cooking involved. You just soften some butter, beat it until it is nice and fluffy and then beat in the rest of the ingredients.
From start to finish, it takes less than 5 minutes. I love it for small-batch baking because it’s so simple to make and easy to scale.
It’s also very tasty. This vanilla frosting is rich and buttery and quite sweet, with a smooth texture that crusts just a little.
If you’re looking for a sweet and easy vanilla frosting for sugar cookies, cupcakes (I love it on my Small-batch Vanilla Cupcakes), or maybe a little gingerbread house, this is the frosting you’re looking for.
Ingredient Notes
- Softened butter: Be sure to start with butter that is softened but not melted. Melty butter can give your frosting an unpleasant, greasy texture. When butter is properly softened, you should be able to press an indentation into the stick with your finger, but the butter should still hold its shape around it. I call for unsalted butter in the recipe, but you can use salted butter if that’s what you keep on hand. Simply omit the added salt in the recipe.
- Powdered sugar: You must use powdered sugar for this frosting recipe. You cannot substitute granulated or brown sugar.
- Vanilla extract: For a more luxurious vanilla flavor, you can use vanilla beans or vanilla paste instead of vanilla extract. See the notes in the recipe card for substitution amounts.
Variations
- Chocolate frosting: Add 2 tablespoons of unsweetened cocoa powder.
- Chocolate cream cheese frosting: Add 2 ounces of softened cream cheese and 2 tablespoons of unsweetened cocoa powder.
- Cream cheese frosting: Add 2 ounces of softened cream cheese along with the butter.
FAQ
How much frosting will this make?
The recipe makes ¾ to 1 cup of frosting depending on how much air you beat into it. This is enough vanilla frosting to frost:
- 4 to 6 cupcakes with a piping bag (big swirls)
- Up to 8 cupcakes or cookies with a knife
- The top only of a 7×5-inch or single-layer 6-inch cake
My frosting is too sweet/buttery. What did I do wrong?
You probably didn’t do anything wrong. American buttercream is very sweet and very buttery by design. If that’s not working for you, but you still want to try this style of frosting, make one of my flavored small-batch American buttercreams. The butter flavor and heavy sweetness aren’t quite as in your face when there are other flavors there to off-set them.
Can I reduce the amount of sugar in this recipe?
You can cut it by a little, but not much. Sugar helps provide structure to the frosting, and if you keep cutting sugar, at some point you’re just eating lightly sweetened butter.
Where can I use this frosting?
So glad you asked! My favorite things to use this frosting on are:
- Small-batch Cut-out Sugar Cookies
- Small-batch Frosted Sugar Cookies
- Small-batch Vanilla Cupcakes
- Small-batch Chocolate Cupcakes
More Small-batch Frosting Recipes
Recipe Notes
- Storage: Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Frosting will harden significantly once chilled, so let it come to room temperature on the counter before using. If piping the frosting, re-whip as needed to return the frosting to its fluffy consistency.
- Freezing: American buttercreams freeze extremely well. Store frosting in a freezer bag in the freezer for up to 2 months. Defrost overnight in the refrigerator and allow to come to room temperature before using.
Small-batch Vanilla Frosting
Ingredients
- 4 tablespoons (56g) unsalted butter* softened
- 1 cup (120g) powdered sugar sifted
- 1 teaspoon to 1 tablespoon milk or cream
- ¼ teaspoon vanilla extract*
- Pinch of salt
Instructions
- In a medium bowl, beat softened butter until light and fluffy, 30 seconds to 1 minute. Add powdered sugar, 1 teaspoon of milk or cream, vanilla extract, and salt.
- Beat until smooth. Add up to 2 additional teaspoons of milk until frosting reaches your desired consistency.
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
NS Tamz says
This was perfect! Just enough for my cookies. Thank you for such a delicious recipe! I just used salted butter and omitted the salt because that’s what I had in hand.
Tracy says
I’m so happy you enjoyed it!
Andrea says
Thanks for doing the Math for me! EveryTime I Bake Cookies or whatever Treat My Hubby Always Digs into them before they cool but who doesn’t. When he’s done I finally want to put Frosting but I was left with Extra. This recipe was Perfect!
Thanks!!
Tracy says
Lol so happy to help!
Linda Manuszak says
My husband wanted a yellow cake with chocolate frosting, but I wanted to write “Happy Birthday” on his cake and give it a more finished look with some white frosting. This was the perfect amount and was DELICIOUS!! Thank you!
tom says
Do i have to add vanilla?
Tracy says
I probably wouldn’t skip it. You want to add some flavoring to American buttercreams like this, otherwise the butter flavor can be a little overwhelming.
Miranda says
This was so so good! Thank you for this recipe!
Tracy says
You’re welcome! I’m glad you enjoyed it!
Robert says
I made this for a graduation cake last minute. This was the perfect amount, thanks so much.
Tracy says
So glad it worked out, Robert!!
Jhada McKie says
can I make this ahead of time? like make it today and put it on my cheesecake tomorrow when cool instead of making it tomorrow?
Tracy says
Yes. Store it in an airtight container in the fridge and then let it come to room temperature or until it’s spreadable before using on the cake.
Pegs says
Husband asked for a cake tonight , I live in house that icing goes missing found this and double the recipe it taste amazing. Thanks for saving the night❤️
Pegs
Tracy says
LOL so glad to help!!
DIANA KRITINAR says
YUM! I doubled the recipe and used Fruity Pebbles creamer to make Fruity Pebbles macarons and it turned out amazing! I used half salted and half unsalted butter and omitted the salt, only because that’s all I had on hand! 🙂 WONDERFUL recipe!!! 😀
Tracy says
Fruity Pebbles macarons sound sooooo good!! So glad this frosting worked out for you and got to be a part of something so yummy! 😉
Tiffany Garrick says
Ugh I cannot thank you enough for this recipe. This was so good and simple, considering I only had 1 cup of powdered sugar left.
I used the ingredients and added around 1tbsp of lemon juice to make Lemon frosting.
So bomb. Thank you so much, God bless you and stay safe. <3
Tracy says
So happy it worked out for you, Tiffany!!
Lana says
I absolutely love this frosting recipe! It makes the perfect small batch amount and it’s super creamy and delicious. I’ll definitely use this recipe again!
Tracy says
So happy to hear it, Lana!!
Karen says
Does this need to be refrigerated after frosting the cake?
Tracy says
Nope. American buttercreams like this can be kept at room temperature. The only time you need to worry is if it’s really hot and the frosting starts to get too soft and melty.
Sarah Gilbert says
Delightful recipe!
I added a couple tablespoons more of softened butter to make it more of a “buttercream” and less sweet and it was perfect! Just the right amount of frosting we needed for our mini-batch of coconut cupcakes.
Rozhin says
Hi
thanks for the recipe!
If I want to make it chocolate frosting, what should I do? how much melted chocolate or cocoa powder should I use?
Tracy says
For chocolate frosting, I recommend giving this recipe a try: https://bakingmischief.com/small-batch-chocolate-frosting/