Buttercream Frosting
This simple American buttercream frosting is soft, creamy, and easy to spread or pipe. Use it for cupcakes, layer cakes, sheet cakes, sandwich cookies, or any bake that needs a sweet finish.
Total
15 min
Servings
About 4 cups, enough for 24 cupcakes or
Level
Easy
Buttercream frosting is the kind of recipe that makes a plain cake feel finished. This version uses butter, powdered sugar, vanilla, a little cream or milk, and salt for balance.
It is an American-style buttercream, which means it is made by beating butter and powdered sugar together until fluffy. There is no cooking, no eggs, and no candy thermometer.
The texture is easy to adjust. Add a splash more cream for spreading, or a little extra powdered sugar for piping tall swirls on cupcakes.
01What you'll need
Ingredients
6 items · About 4 cups, enough for 24 cupcakes or
- 1 cup unsalted butter, softened to cool room temperature
- 4 cups powdered sugar, sifted if lumpy
- 2 teaspoons vanilla extract
- 2 to 4 tablespoons heavy cream, whole milk, or half-and-half
- 1/4 teaspoon fine salt
- Optional: gel food coloring
02How to make it
Step-by-step
1. Soften the butter
Place the butter on the counter until it is soft enough to press with a finger, but not melted or greasy. This usually takes 30 to 60 minutes, depending on your kitchen. Cool room-temperature butter helps the frosting whip up smooth.
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 the butter looks creamy, pale, and slightly fluffy.
3. Add the powdered sugar slowly
Add the powdered sugar 1 cup at a time, beating on low speed after each addition. Start slowly so the sugar does not puff out of the bowl. Scrape down the sides and bottom of the bowl as needed.
4. Mix in the flavoring
Add the vanilla extract, salt, and 2 tablespoons of cream or milk. Beat on low speed until combined, then increase to medium speed.
5. Whip until fluffy
Beat the frosting for 2 to 4 minutes, until it looks lighter in color and feels smooth. This step adds air, which makes the buttercream easier to spread.
6. Adjust the texture
For softer frosting, beat in more cream or milk, 1 teaspoon at a time. For thicker frosting, beat in more powdered sugar, 2 tablespoons at a time. Spreading frosting should be soft and swoopy. Piping frosting should hold its shape.
7. Tint if you like
If using food coloring, add a small amount of gel color and beat until even. Gel color is better than liquid color because it gives strong color without thinning the frosting too much.
8. Use or store
Use the buttercream right away, or cover the bowl tightly if you plan to use it later the same day. If it has been chilled, let it soften at room temperature and re-whip before spreading or piping.
03From our kitchen
Cook's tips
- Make-ahead: Buttercream can be made up to 3 days ahead and kept in an airtight container in the refrigerator. Let it sit at room temperature until soft, then beat it again before using.
- Freezer storage: Freeze buttercream for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator, then bring to room temperature and re-whip.
- Room-temperature storage: Cakes or cupcakes frosted with this buttercream can sit at cool room temperature for about 1 day. If your kitchen is warm, refrigerate them.
- Butter swap: Salted butter can be used, but skip the added salt at first. Taste the frosting, then add a tiny pinch if needed.
- Dairy swap: Heavy cream makes the richest frosting, but whole milk or half-and-half works well. For a dairy-free version, use plant-based butter sticks and a splash of unsweetened oat milk or almond milk.
- Flavor swaps: Replace the vanilla with almond extract, lemon extract, or peppermint extract. Start with 1/4 to 1/2 teaspoon for stronger extracts, then add more to taste.
Cook's note
If your buttercream tastes too sweet, do not add a lot more liquid. Instead, add another small pinch of salt and beat well. Salt helps balance the sugar without making the frosting runny.
04Frequently asked
Questions & answers
Why is my buttercream grainy?
It may need more mixing, or the powdered sugar may have been lumpy. Beat the frosting for a few more minutes. Next time, sift the powdered sugar if it looks clumpy.
Why is my buttercream too runny?
The butter may have been too warm, or too much liquid was added. Chill the bowl for 10 to 15 minutes, then beat again. If needed, add powdered sugar a few tablespoons at a time until it thickens.
Can I pipe this buttercream?
Yes. For piping, keep the frosting a little thicker. It should hold a peak when you lift the beater. If it slumps, beat in more powdered sugar.
Can I make chocolate buttercream from this recipe?
Yes. Replace 1/2 cup of the powdered sugar with 1/2 cup unsweetened cocoa powder. You may need 1 to 2 extra tablespoons of cream or milk because cocoa thickens the frosting.
How much frosting does this make?
This recipe makes about 4 cups. That is enough for 24 cupcakes, a 9x13-inch sheet cake, or a lightly frosted 2-layer 8-inch or 9-inch cake.
05Keep cooking
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