Buttercream Frosting
This simple buttercream frosting is creamy, sweet, and easy to spread or pipe onto cakes, cupcakes, and cookies. It uses everyday ingredients and comes together in about 10 minutes.
Total
10 min
Servings
About 3 cups, enough for 12 to 16 frostd
Level
Easy
Buttercream frosting is one of the most useful recipes to keep in your baking notebook. It is the soft, fluffy frosting often used on birthday cakes, cupcakes, sugar cookies, and sheet cakes.
This version is American buttercream, which means it is made by beating butter with powdered sugar, vanilla, salt, and a little milk or cream. There is no cooking and no eggs, so it is a good starting point for new bakers.
The key is soft butter and patient mixing. Beat the frosting long enough and it becomes smooth, light, and easy to spread.
01What you'll need
Ingredients
6 items · About 3 cups, enough for 12 to 16 frostd
- 1 cup (226 g) unsalted butter, softened to room temperature
- 4 cups (480 g) powdered sugar, sifted if lumpy
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
- 2 to 4 tablespoons heavy cream, whole milk, or half-and-half
- Optional: gel food coloring, as needed
02How to make it
Step-by-step
1. Soften the butter
Place the butter on the counter until it feels cool but soft when pressed. It should bend slightly without looking greasy or melted. This usually takes 30 to 60 minutes, depending on your kitchen.
2. Beat the butter
Add the softened butter to a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed for 2 to 3 minutes, until smooth and slightly lighter in color.
3. Add the sugar slowly
Add the powdered sugar 1 cup at a time. Mix on low speed after each addition so the sugar does not fly out of the bowl. Scrape down the sides and bottom of the bowl with a spatula as needed.
4. Mix in the flavoring
Add the vanilla extract and salt. Beat on low speed until combined. The salt will not make the frosting taste salty; it helps balance the sweetness.
5. Loosen the texture
Add 2 tablespoons of cream or milk. Beat on medium speed until the frosting starts to look smooth. If it is still too thick, add more cream or milk 1 teaspoon at a time.
6. Whip until fluffy
Increase the mixer to medium-high speed and beat for 2 to 3 minutes. The frosting should look creamy, fluffy, and easy to spread. If it seems heavy, beat for another minute.
7. Adjust and use
Taste the frosting. Add a pinch more salt if it tastes too sweet, or a little more powdered sugar if it is too loose. Use right away to frost cooled cakes, cupcakes, or cookies.
03From our kitchen
Cook's tips
- Make-ahead: Buttercream can be made up to 3 days ahead. Store it in an airtight container in the refrigerator, then let it sit at room temperature until soft before re-whipping.
- Storage: Store frosted cakes or cupcakes at cool room temperature for up to 1 day, or refrigerate for up to 4 days. Bring chilled desserts to room temperature before serving for the creamiest texture.
- Freezing: Freeze buttercream in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and beat until fluffy again.
- Butter swap: Salted butter can be used. If you use it, leave out the added salt at first, then taste and adjust.
- Dairy swap: Use whole milk for a lighter frosting or heavy cream for a richer one. For a dairy-free version, use plant-based butter sticks and unsweetened non-dairy milk, but expect a slightly softer texture.
- Flavor ideas: Replace vanilla with almond extract, lemon extract, or peppermint extract. Start with 1/4 to 1/2 teaspoon for stronger extracts because they can be powerful.
Cook's note
For smooth piping, avoid melted butter and very thin frosting. If the buttercream becomes too soft while decorating, chill it for 10 to 15 minutes, then stir or beat briefly before using.
04Frequently asked
Questions & answers
Why is my buttercream grainy?
It may need more mixing, or the powdered sugar may have had lumps. Beat the frosting for 2 to 3 more minutes. Next time, sift the powdered sugar if it looks clumpy.
How do I make buttercream less sweet?
Add a pinch more salt and use heavy cream instead of milk for a rounder flavor. You can also add 1 to 2 teaspoons of lemon juice for a gentle tang, depending on what you are frosting.
Can I pipe this frosting on cupcakes?
Yes. This buttercream is sturdy enough for simple swirls, borders, and rosettes. If it feels too soft, mix in 1/4 cup more powdered sugar or chill it briefly before piping.
Can I color buttercream frosting?
Yes. Gel food coloring works better than liquid coloring because it adds color without thinning the frosting. Add a tiny amount at a time and mix well.
How much cake will this recipe cover?
This makes about 3 cups. That is enough for 12 to 16 cupcakes, a 9-by-13-inch sheet cake, or a thin layer on an 8-inch two-layer cake. For thick filling and frosting on a layer cake, make 1 1/2 batches.
05Keep cooking
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