How To Make Buttercream Frosting
Learn how to make buttercream frosting with this easy tutorial. This is the BEST recipe for homemade buttercream, it pipes perfectly, and makes a great base for other frosting flavors too!
Today we’re covering how to make buttercream frosting. Actually, we’re covering just how EASY it is to make your own frosting right at home. If you’ve been buying store-bought, you’ll want to ditch it after seeing just how easy it is to make your own.
I originally published this recipe in January of 2017, but decided it was finally time to update it with better instructions and more information. In today’s post, I’m breaking down everything you need to know about how to make the best buttercream frosting.
This recipe also makes a great base for so many different flavor variations. The possibilities are really endless, but I’ve included four different variations for you to try!
Recipe Ingredients
This easy buttercream frosting uses just 5 ingredients – butter, powdered sugar, heavy cream, vanilla extract, and salt. Here’s a simple overview of each ingredient:
- Butter: I use unsalted butter in all of my recipes because the amount of salt in salted butter can vary quite a bit between different brands. By using unsalted butter, you control the amount of salt in your recipe. Make sure to use actual butter too and not a butter substitute like margarine.
- Powdered Sugar: Also known as confectioners sugar or icing sugar, this helps to thicken and sweeten the frosting. It’s best to sift the powdered sugar beforehand, but if I’m being honest I usually skip the extra step.
- Heavy Cream: Heavy cream or heavy whipping cream work best in this recipe. You can replace it with milk, but keep in mind that the frosting won’t be quite as creamy.
- Vanilla Extract: This adds a little bit of flavor to the frosting. I recommend using pure vanilla extract for the best flavor. You can even use different extracts like mint, almond, lemon, etc.
- Salt: This helps to balance out the sweetness of the frosting. I stick with just a tiny pinch of table salt, you don’t need very much at all!
How To Make Buttercream Frosting
To start, set your butter out ahead of time so that it can soften. This will ensure that the frosting is smooth and creamy. You will need two sticks of unsalted butter, which is equal to 1 cup or 230 grams.
Beat the butter with a mixer for about 1 minute, just until it’s nice and smooth. You can either use a handheld mixer or stand mixer for this recipe, either one works fine!
Next, you’ll mix in the powdered sugar. I typically only use 3 cups of powdered sugar for a batch of this frosting. Some recipes call for quite a bit more powdered sugar, but I’ve found that 3 cups is all you really need. Feel free to sift the powdered sugar, but as I mentioned earlier, I usually skip this step.
Note: When you first start mixing the powdered sugar with the butter, mix it on low speed so you don’t end up throwing it all over the place. You may also mix the powdered sugar in 1 cup at a time to make it easier.
Once the butter and powdered sugar are mixed together, mix in the heavy cream, vanilla extract, and a pinch of salt. If needed, stop and scrape down the sides of your bowl and mix again to make sure everything is well combined.
Easy, right? At this point, you can go ahead and use this frosting to pipe onto cupcakes or decorate a cake. Or you can store it in the refrigerator until you are ready to use it.
Recipe Variations
The best thing about this recipe is that you can change it up to make different flavors of frosting. I’ve included 4 different variations below, but keep in mind that you can do so much more with this recipe.
- Vanilla: If I’m just making plain vanilla buttercream frosting to pipe on cupcakes or frost a cake, I like to add an additional teaspoon of vanilla extract to amp up the vanilla flavor.
- Chocolate: Sift 1/2 cup (40 grams) of unsweetened cocoa powder, then mix into the frosting base until well combined. Add 1 to 2 extra tablespoons of heavy cream if needed for a smoother, creamier frosting. If you prefer your frosting sweeter, mix in an additional 1/2 to 1 cup of powdered sugar.
- Caramel: Mix in 1/3 to 1/2 cup of homemade or store-bought caramel sauce. For a salted caramel frosting, you can use salted caramel and omit the salt in the recipe.
- Strawberry: Add a 1-ounce bag of freeze dried strawberries to a blender or food processor and process until the berries are crushed into a fine powder. Mix the freeze dried strawberry powder into the frosting until well combined.
Storage & Freezing Instructions
This frosting can be made 1 to 2 days in advance. While it’s not necessary to refrigerate it, I do recommend covering it tightly and storing it in the refrigerator so it stays fresh longer. When you are ready to use it, bring it to room temperature, and mix well before frosting cupcakes or a cake.
This will also freeze well for up to 3 months in a freezer bag. Thaw overnight in the refrigerator, then bring to room temperature and mix well before using it.
Baking Tips
- You can add food coloring to this recipe if you prefer. If using liquid food coloring, I recommend using just a few drops as it can thin out the frosting. For a darker color, gel food coloring is a great option!
- This recipe makes about 2 and 1/2 cups of frosting, which is enough to generously frost a batch of 12 to 14 cupcakes. If you prefer less frosting, you can cut the recipe in half. This recipe will also make enough to frost a 9×13 cake or lightly frost an 8 or 9-inch layer cake. If you prefer more frosting for decorating, then I recommend multiplying the recipe by 1.5.
- You can find my full tutorial for how to prepare your piping bag and frost cupcakes here.
Different Ways To Use This Frosting
Here are a few of my favorite cupcake recipes that you can use with this frosting:
Video Tutorial
How To Make Buttercream Frosting
Ingredients
- 1 cup (230 grams) unsalted butter (softened)
- 3 cups (360 grams) powdered sugar
- 2-3 tablespoons (30 to 45 ml) heavy cream or heavy whipping cream
- 1 teaspoon pure vanilla extract
- Tiny pinch of salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth.
- Add the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for 1 to 2 minutes or until fully combined.
- Add the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium speed until everything is well combined, stopping to scrape down the sides of the bowl as needed.
- Use the frosting to pipe onto cupcakes or frost a cake or cover tightly and refrigerate until you are ready to use it.
Notes
- Vanilla: For a vanilla buttercream frosting, I like to add an additional teaspoon of vanilla extract to amp up the vanilla flavor.
- Chocolate: Sift 1/2 cup (40 grams) of unsweetened cocoa powder and mix it into the frosting base until well combined. Add 1 to 2 extra tablespoons of heavy cream if needed for a smoother, creamier frosting. For a sweeter frosting, mix in an additional 1/2 to 1 cup (60 to 120 grams) of powdered sugar.
- Caramel: Mix in 1/3 to 1/2 cup of homemade or store-bought caramel sauce. For a salted caramel frosting, you can use salted caramel and omit the salt in the recipe.
- Strawberry: Add a 1-ounce bag of freeze dried strawberries to a blender or food processor and process until the berries are crushed into a fine powder. Mix the freeze dried strawberry powder into the frosting base until well combined.
If I only carry salted butter does it matter a lot to use it with out putting salt in frosting like recipe says ?
I always suggest unsalted butter because the amount of salt in salted butter can vary quite a bit between different brands. If your butter doesn’t have much salt in it, it would probably be okay to use it and omit the salt in the recipe.
Very nice recipe, thank you. I’d always used milk so I was interested to see if there was much difference using cream. There’s a noticeable difference so I’ll only be using milk now when I don’t have cream on hand.
I was after a recipe that holds up well when piping flowers. I found it, but it will be my go-to for cakes and cupcakes also.
Thanks again.
qhat kind of milk can you suggest in making of frosting?
Whole milk would be best, but 2%, 1%, or even skim are fine.
A little too sweet for me but it’s great! I left my frosted cupcakes in the fridge in a air tight container but the next day the frosting was frozen! Any idea why this happened? I’m sure it could’ve been great if I didn’t mess it up somehow.
Hi, Liv! Since the frosting has butter it in, it will firm up if you refrigerate it. You can just let it sit at room temperature for a bit and it will soften again.
Do i need to u se icing sugar or powdered normal sugar?
Which one is better?to make today and then use it tomorrow???
URGENT REPLY PLEASE
Either icing sugar or powdered sugar is fine. I believe sometimes icing sugar is finer, if that’s the case it would be a slightly better option.
I have made this multiple times but the icing is never thick enough to keep shape and it separates after a few minutes – what am I doing wrong??
Sorry to hear that, Coree. How long are you mixing the frosting? And is it separating after you add the cream?
How much icing would you say it makes? In measuring cups.
About 2 and 1/2 cups.
I haven’t used this recipe yet but I wanted to know how much frosting does this recipe make? Is it enough for 12 regular sized cupcakes? Also I’m surprised at how little heavy cream is used in this recipe…but I am a frosty newbie, so I don’t know much. Thank you!
It’s enough to generously frost 12-14 cupcakes.
Silky buttercream, but still so sweet. I think I may cut it to 2 cups of sugar next time.
I’m planning on making four 8 in rounds. would that be enough to generously cover it? or should i double the recipe?
Are you making a layered cake with the 4 rounds? If so, I would probably double the recipe.
Sounds great! I will try this one of all the recipes I have looked up! The comments have all been positive
Can I use All purpose cream if Heavy Cream is not available?
It would probably be okay, you can use milk too.
Hello! Can I frost my cupcakes with this frosting on a Friday evening, leave the cupcakes out of the fridge, and serve midday Saturday? Just making sure it won’t spoil with the cream in it.
Thanks!
As long as it’s not too warm, that would be fine. I do prefer to refrigerate mine overnight, then just place them at room temperature 2-3 hours ahead of time.
Hi, I love your blog, I’m from Peru, what is thick cream? is it milk? I would appreciate your answer ?❤
Heavy whipping cream contains a higher amount of fat, usually at least 36%. You can use regular milk if you can’t find anything similar.
Hello Daniel, I purchased orange extract to please my young daughter on her upcoming Bday. Would it work well with your recipe? Can both extracts vanilla and orange be combined?
Thanks!
Yes, that would be fine! I would omit the vanilla extract and just use the orange extract. You’ll probably want to start with 1 teaspoon, then add more as needed.
Would half and half be ok to use instead of whipping cream? I’ve made this recipe before and it’s fabulous! I’m not sure I’ll be able to get heavy cream so I happen to have half and half and wonder if that will be better than using milk. Thanks!!
That would be fine!
I made this recipe.. it looks creamy but has a bit of a grainy feel in the mouth… I used powdered sugar and sifted it in a fine sieve. I followed all the steps… It tastes amazing but m not happy with the gritty feel in the mouth. Is there anything I did wrong?
It could be that your powdered sugar just isn’t fine enough. You can buy superfine powdered sugar, that may be a better option for you.
I had exactly the same problem,.. You could feel the sugar, May I ask what brand you use? I used domino Confectioners Sugar, but it didn’t work out well ;(
I typically use C&H powdered sugar or just the store brand. You can buy super-fine powdered sugar in some grocery stores, that would help too.
Im making the strawberry one tomorrow and need to know what a 1 ounce strawberry bag is? Do I just use 1 ounce of strawberries or does the output of blended strawberries need to to equal 1 ounce? Im so confused. Thank you.
You just need a bag of freeze-dried strawberries (not fresh berries) that weighs 1-ounce. It should say on the front of the package how much it weighs.
Could you use shortening instead of butter?
Yes, it will slightly change the taste though.
This recipe looks amazing!
I want to make it and do my decorating for some cupcakes on a Friday, then bring it to a potluck on Saturday. I’ll be making it Friday morning and bringing them to the potluck at 11:30 on Saturday. How do you suggest I store them? Will they go bad (with the butter and cream)?
Thanks!
You can leave them at room temperature. If I make them the night before, I prefer to store them in an airtight container, refrigerate them overnight, then just sit them out a couple of hours ahead of time to come to room temperature.
Does this recipe make soft, medium, or stiff buttercream? And if we want a different consistency, should we just add more or less heavy cream?
Thanks!
I would say medium, it’s soft enough to pipe but holds its shape well. You can start with less heavy cream and just add more as needed until it’s reached your desired consistency.
Just wondering if it will change the consistency if I lower the sugar amount?
Yes, but the less powdered sugar you use the softer the frosting will be.
How many cups does this recipe make?
About 2 and 1/2 cups.
Hi Danielle! Any thoughts on double and triple sifting of ingredients like sugar (and flour)? Maida Heatter always recommended it. But like you mentioned here about skipping sifting the sugar, I tend to skip sifting beyond the first pass – mostly because I haven’t figured out how to do multiple passes without making a total mess and losing exact measurements.
Thanks so much for an absolutely wonderful site!
Hi David! To be honest, I don’t find it necessary to sift that many times until it’s for something light like an angel food cake. Usually once is enough for most recipes though if they require sifting.
Will it thicken up once in the fridge or is it suppose to thicken up as u mix it please needing to know cause I am doing a birthday tomorrow and I need to know asap
It will be thick enough to pipe and use after you mix it up.
Can I store the frosting in the fridge overnight? I have to take them somewhere after work tomorrow and don’t have room at work to store frosted cupcakes, cut could store the frosting.
Yes, that’s fine! Just be sure to set it out ahead of time so it can come to room temperature and you can frost your cupcakes.
Can the cocoa powder for the chocolate frosting be substituted with chocolate chips?
You could probably use melted chocolate chips, but I haven’t tried it so I’m unsure of how you would need to adjust the recipe for that.
Hi, enquiring from Belgium. Here, we make buttercream frosting with butter (or margarine), sugar and… EGG YOLKS!!!
Can you tell me the pros and the cons of both in your opinion?
Thanks very much
Saby
I prefer this version because it’s easier and the vanilla version turns out lighter since it’s not made with egg yolks.
Hi
Love your post.
I cannot find dried strawberries only fresh and frozen fresh.
How could I make strawberry frosting please.
Thanks
Hi, Ada! You could use the raspberry buttercream frosting in this recipe and just swap out the raspberry jam for strawberry jam.
Great! Thank you very much.
Hi thank you for this amazing recipe.
Which tip are you using for the shape shown at the photos?
Thank you
I used the Wilton 2D for the vanilla frosting and the Wilton 1M for the other ones.
Hi. I think I added too much heavy cream. How do I make this thicker?
You can add more powdered sugar, but keep in mind that will make it sweeter.
Hello, my name is Colleen I am making my brothers wedding cake and I really would love to use your recipe but I am not about the number of times I would have to double the batch to create enough buttercream. So I was wondering if you knew the number of cups this recipe yielded. Thank You so much I have made this recipe before and it was superb!!!
So glad you liked it! The recipe will make about 2 and 1/2 cups of buttercream.
I’m planning on trying this recipe for my son’s birthday. I’m going to bake cupcakes and send them in the next day for him to bring to school. Does this buttercream get rock solid overnight if I frost the cupcakes the night before? My sister has made buttercream frosting from scratch and hers always seems to turn very hard by the next day.
If you refrigerate it, it will turn hard since it has butter in it. However, if you sit the cupcakes out 2-3 hours ahead of time the frosting will soften back to room temperature.
I’m assuming this icing can be used to frost cut-out cookies?
Yes, that would be fine! Just keep in mind that it won’t harden, so I would avoid stacking the cookies.
What a wonderful recipe. Smooth, creamy, easy to work with and it holds up very well. Not overly sweet either. This will be my go to recipe from now on. Thank you for sharing. I’m new to decorating with frosting and it worked well for this newbie .
So happy to hear that, Cindy!