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Let me just say, when it comes to frosting, I know what I’m doing. I’ve whipped, piped, and taste tested my way through more buttercream frosting than I care to admit, and this one? It’s the gold standard.
Better Texture, Better Flavor, Better Buttercream
- Silky Smooth: Beating the butter properly and adding sugar in two stages creates a texture that’s airy, dreamy, and never gritty.
- Versatile: Vanilla is just the start, swap in almond, peppermint, citrus, or whatever you love. And yes, it takes on food coloring beautifully!
- Perfectly Balanced! This buttercream brings that perfect blend of buttery richness and mellow sweetness without overpowering your cake.
Buttercream Ingredients
- Butter too yellow? Butter can make frosting look yellow. Add a tiny drop of purple food coloring or white gel coloring (like Americolor) to neutralize it for a whiter finish.
How To Make The BEST Buttercream
My homemade buttercream recipe is the best way to elevate any cake. It’s a lot easier than you’d think to make! It also tastes a million times better than store bought. Try my recipes for cream cheese frosting, chocolate buttercream, and royal icing next!
- Beat the butter: Add the butter to a large bowl and beat on high speed (using a hand mixer or stand mixer with the paddle attachment) for 2–3 minutes. Scrape down the sides and bottom, then beat again until the butter is smooth and pale. Tip: Room temp butter is key—soft but not melty!
- Add the powdered sugar in two stages: Mix in half the confectioners’ sugar on low speed until moistened, then increase to high until fully combined. Repeat with the second half, mixing on low, then beating on high for 3–4 minutes until smooth and fluffy. Tip: Start slow so the sugar doesn’t fly everywhere.
- Add flavor and adjust consistency: Scrape the bowl again, then add vanilla, salt, and 3 tablespoons of cream. Beat on high for 1–2 minutes until smooth. If needed, adjust the texture—add more cream to thin or powdered sugar to thicken. Now’s the time to add food coloring if you need it!
Grainy or Separated Buttercream Frosting?
That usually means the cream was too cold or low-fat milk was used. Fix it by adding 1–2 tablespoons of softened butter and rewhipping.
How to Properly Store Buttercream Frosting
- Room Temperature: Store in an airtight container for up to 7 days.
- Refrigerator: Store for up to 2 weeks. Bring to room temperature and rewhip before using. Add a splash of cream or powdered sugar to adjust the consistency if needed.
- Freezer: Freeze for up to 3 months in an airtight container. Thaw overnight in the fridge, then rewhip and adjust the texture as needed.
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Buttercream Frosting
Equipment
- Stand mixer or hand mixer,
Ingredients
- 1 pound room temperature unsalted butter
- 8 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 pinch salt
- 3 tablespoons heavy whipping cream more if needed
Instructions
- Add 1 pound room temperature unsalted butter to a large bowl and beat on high speed with a hand mixer or stand mixer fitted with the paddle attachment. Scrape down the sides and bottom of the bowl and beat again for 2-3 minutes, until the butter is smooth and pale in color.
- Add half of the 8 cups powdered sugar to the bowl and mix on low until completely moistened, then increase the speed to high until fully incorporated. Add the remaining half of the powdered sugar and repeat, mixing on low until combined then slowly increasing to high and beating for 3-4 minutes until smooth and creamy.
- Scrape down the sides and bottom of the bowl, then add 1 tablespoon vanilla extract, 1 pinch salt, and 3 tablespoons heavy whipping cream. Beat on high speed for 1-2 minutes, until fully combined and smooth.
- Add more cream or a few tablespoons of powdered sugar to thin or thicken the frosting, and tint with food coloring as desired before using to frost your desserts.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet Ways to Use Buttercream
You’re going to love how this buttercream tastes. It’s so rich and buttery! Try it out on this classic yellow cake or chocolate cake! I promise you won’t regret it. Here are a few more recipes to use this buttercream with.
How much frosting does this make? Is it more than the ready made frosting in a can?
Yes, it makes about 5 cups of frosting.
Okay, but how many cupcakes will 5 cups of frosting cover?????????
24 cupcakes. ?