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Fluffy Vanilla Buttercream

The eight-cup yield will cover an eight-inch three-layer cake; use half a batch for a six-inch three-layer cake.

  • Yield: Makes about 8 cups
Fluffy Vanilla Buttercream


  • 3 cups (6 sticks) unsalted butter, softened
  • 9 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract


  1. Beat butter in the bowl of an electric mixer fitted with the paddle attachment on medium high speed until pale and creamy, about 2 minutes.

  2. Reduce speed to medium. Add the confectioner's sugar, 1/2 cup at a time, beating well after each addition and scraping down the sides of the bowl with a spatula as needed, about 5 minutes total. After every 2 additions, raise speed to high, and beat 10 seconds to aerate the frosting. Add vanilla, and beat until buttercream is smooth.

Cook's Note

Buttercream can be refrigerated in an airtight container up to 10 days. Bring to room temperature, and beat on low speed until smooth, about 10 minutes, before using.

Reviews (3)

  • Suzette316 12 Dec, 2014

    Delicious!!! But here is my "dirty little secret" . . . I use salted butter! A bit of salt makes sweet things even sweeter and better tasting. So I do not hesitate to use salted butter in these types of recipes. But either way, try this simple and super tasty frosting. You will not be disappointed!

  • hchoneycutt 7 May, 2013

    Absolutely delicious.

  • cakedecorator 18 Dec, 2009

    This is by far the best buttercream ever!

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