Vanilla buttercream frosting is a simple, four-ingredient frosting that's sweet, creamy, and smooth. This classic American buttercream is easy to make with a hand mixer and pipes beautifully onto cupcakes.
In a large bowl, add room temperature butter. With a hand mixer or stand mixer, beat until creamy and smooth, about 1 minute.
Add confectioner's sugar 1 cup at a time and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
Add vanilla extract, heavy cream, and salt, then whip until fluffy, another 1 to 2 minutes.
Pipe or spread frosting with a knife onto cupcakes and serve.
Notes
Recipe makes enough to frost up to 18 cupcakes with piped frosting, 24 cupcakes spread with a knife, a 9x13 sheet cake, a 13x18 sheet cake, or a round 8 or 9 inch 2-layer cake with thin frosting. For thick frosting on all sides of a layer cake, make an additional ½ batch of frosting.
This frosting will crust, so sprinkles or additional decorations need to be added before your frosting dries.
Buttercream frosting will keep for up to a week in the refrigerator or 3 months in the freezer.