Buttercream Frosting is the classic, dreamy topping every home baker needs in their repertoire. Smooth, fluffy, and perfectly sweet, this versatile frosting spreads like a cloud over cakes, cupcakes, cookies, and more. Buttercream adds that indulgent finish whether you’re decorating a simple birthday cake. It also adds an indulgent touch when you’re piping elegant swirls on a batch of cupcakes. It melts in your mouth and elevates any dessert.
This frosting is made with just a handful of staple ingredients. These include real butter, powdered sugar, vanilla, and a splash of cream. It is incredibly easy to whip up. The result is a luscious, silky texture that’s stable enough for piping yet soft enough to enjoy spoonful after spoonful. You can leave it classic with vanilla or easily change it with cocoa, extracts, or colors. No matter the occasion, buttercream frosting brings homemade charm and bakery-quality flavor to every bite.
INGREDIENTS for Buttercream Frosting
- 1 tbsp vanilla 15mL
- 1 lb confectioner’s sugar 454g
- 1 cup unsalted butter 225g, room temperature
- 3 tbsp heavy whipping cream45mL
- ½ tsp salt
How to Make Perfect Buttercream Frosting at Home
- Whip the butter and salt for about a minute using a stand mixer fitted with a paddle attachment. You can use a hand mixer instead if needed.
- Sift in the confectioner’s sugar in several batches beating on low after each addition. Scrape the bowl down and repeat the process.
- Add a tablespoon of the cream while mixing on low then add the vanilla. Beat until you have an even, fluffy consistency. You can add more cream or milk if desired for a thinner consistency.
- If you are piping buttercream flowers you will want a stiff mixture with no cream.
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Notes & Tips
- Use room-temperature butter: Soft, but not melted butter ensures a smooth, creamy frosting without lumps.
- Sift the powdered sugar: This step helps achieve an ultra-silky, lump-free texture, especially if you plan to pipe the frosting.
- Beat it long enough: Whipping the butter and sugar for several minutes adds air. This gives your frosting that light, fluffy bakery-style finish.
- Adjust consistency easily: Add a splash of milk or cream if it’s too thick. Add more powdered sugar if it becomes too soft.
- Chill briefly for piping: If the frosting feels too warm or loose, place it in the refrigerator for 10–15 minutes. This will help it firm up.
- Flavor variations: Add cocoa powder to create chocolate buttercream. Use almond or lemon extract for a twist. Add gel food coloring for vibrant shades.
- Avoid over-warming: Warm hands or a hot kitchen can soften the frosting quickly—work in batches if needed.
FREQUENTLY ASKED QUESTIONS (FAQs)
1. Can I make buttercream frosting ahead of time?
Yes! Buttercream can be made up to 1 week ahead and stored in an airtight container in the refrigerator. Let it come to room temperature, then re-whip before using.
2. Can buttercream be frozen?
Absolutely. Freeze it for up to 3 months. Thaw overnight in the fridge, bring to room temperature, and whip again to restore its fluffy texture.
3. Why is my buttercream grainy?
Graininess usually happens when powdered sugar isn’t sifted or the butter is too cold. Make sure the butter is soft and whip the frosting longer to smooth it out.
4. How do I fix buttercream that is too runny?
Add more powdered sugar a little at a time. Alternatively, chill the bowl for 10–15 minutes to help the frosting firm up.
5. Why does my buttercream taste too sweet?
Add a pinch of salt or a splash of lemon juice to balance the sweetness without changing the texture.
6. Can I color buttercream?
Yes! Use gel food coloring for bright colors without watering down the frosting.
7. Is buttercream stable for hot weather?
Buttercream softens quickly in warm temperatures. For outdoor events, keep cakes chilled until just before serving or add a small amount of shortening for extra stability.
8. Can I use salted butter?
You can, but reduce or omit any added salt. Unsalted butter gives you better control over the flavor.
9. WHAT’S THE BEST BUTTER TO USE?
- For a whiter buttercream it’s really important to use a pale butter. Almost every recipe will call for using unsalted butter but then have you add salt back in. This is done because various brands of butter have different amounts of salt in their product.
- Using unsalted butter helps to guarantee a consistent result. You can nevertheless use salted butter, omit extra salt and have a delicious frosting.
- The most important thing to do when whipping up a batch of buttercream is that it’s room temperature!
10. HOW CAN YOU MAKE COLD BUTTER ROOM TEMPERATURE?
If you need to warm some cold butter up, slice it into some smaller pieces. Microwave them on a plate at 50% power for 10 -second bursts. Flip them after each burst and they’ll be nice and room temperature in no time!
11. IS BUTTERCREAM OR WHIPPED FROSTING BETTER?
The main difference between buttercream and whipped frosting is butter. Whipped frosting does not hold butter and is a lighter and fluffier icing. Buttercream includes a good amount of butter and has more of a rich flavor; so you be the judge! 🙂
12. WILL THIS RECIPE MELT AT ROOM TEMPERATURE?
When buttercream is left out at room temperature, it will form a crust on the outer layer. Meanwhile, the inside will stay fairly smooth. If it is very warm or humid, the buttercream can lose structure. This will affect decorations you’ve piped and even destabilize layer cakes, causing them to sag or collapse.
13. HOW LONG CAN YOU LEAVE IT OUT?
You can leave out buttercream frosting for overnight if covered. If the buttercream holds cream cheese, then it should always be refrigerated for it to stay safe to eat. Buttercream that has dairy will spoil more quickly so should be refrigerated after a few hours.
14. HOW DO I THIN IT OUT?
If you want to thin out buttercream frosting, you’ll want to add in some extra cream or milk. I recommend mixing in a tablespoon at a time until the desired consistency is reached.
Buttercream Frosting
Buttercream Frosting is the classic, dreamy topping every home baker needs in their repertoire. Smooth, fluffy, and perfectly sweet, this versatile frosting spreads like a cloud over cakes, cupcakes, cookies, and more. Buttercream adds that indulgent finish whether you’re decorating a simple birthday cake. It also adds an indulgent touch when you're piping elegant swirls on a batch of cupcakes. It melts in your mouth and elevates any dessert.
Ingredients
- 1 tbsp vanilla 15mL
- 1 lb confectioner's sugar 454g
- 1 cup unsalted butter 225g, room temperature
- 3 tbsp heavy whipping cream45mL
- ½ tsp salt
Instructions
- Whip the butter and salt for about a minute using a stand mixer fitted with a paddle attachment. You can use a hand mixer instead if needed.
- Sift in the confectioner’s sugar in several batches beating on low after each addition. Scrape the bowl down and repeat the process.
- Add a tablespoon of the cream while mixing on low then add the vanilla. Beat until you have an even, fluffy consistency. You can add more cream or milk if desired for a thinner consistency.
- If you are piping buttercream flowers you will want a stiff mixture with no cream.
Notes
- Sift your powdered sugar to avoid clogging piping tips.
- Scrape the bowl down; to help guarantee even consistency throughout.
- You can use almost anything to flavor buttercream, fruit juice, coffee, orange blossom or rose water, melted chocolate, or Oreo!
- If your buttercream has been sitting for a while, give it a quick whip. If it was chilled and brought back to room temperature, it's also beneficial to whip it quickly. This helps restore its consistency.
- If you want icing that is very spreadable and smooth, add the full amount of cream. You can even consider adding more cream.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 374Total Fat: 21gSaturated Fat: 14gUnsaturated Fat: 8gCholesterol: 59mgSodium: 270mgCarbohydrates: 46gSugar: 46gProtein: 0g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
