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.
Amazing recipe! Perfect for my brothers cake!!!! Thank you sooo much?????
This recipe was so easy to follow and my frosting turned out so delicious! Thank you so much for sharing this :).
How much heavy cream?
2 to 3 tablespoons, the full list of ingredients and instructions are listed in the recipe card.
Thanks for the recipe. It’s really easy.
Heyy hii!
This recipe looks amazing! But i just had a little query!
How stable is this frosting?
Can i do stenciling over this frosting and is it stable enough for making tier cake?
Thank you in advance! ?
Yes, it’s stable enough for a layered cake! I’m sure you could do some stenciling over it too.
This really by far looks the easiest! I just have one question to ask. Is it required to use a hand or stand mixer or can you make it the old fashioned way?
You can mix it together by hand with a wooden spoon or even a whisk, an electric mixer just makes it easier.
Does this recipe will cover the full frosting of your velvet cake, or do I need to double the recipe?
Hi, Sandi! I’d recommend increasing this recipe by half. You could double it, but you will probably have some frosting left over.
When you say 3 cups = 360grams for powdered sugar I got confused as 3 cups is 230g x 3 = 690g?
Hi, Phyllis! 1 cup of liquid does weigh about 230 grams. However, powdered sugar is a dry ingredient (not liquid), so even though the volume is the same the weight will be different. 1 cup of powdered sugar isn’t quite as dense as 1 cup of liquid, so it only weighs 120 grams per cup. So 3 cups of powdered sugar does equal 360 grams.
Delicious frosting!! Heavy Whipping Cream makes all the difference in the world. I usually use milk when making butter cream frosting….
Never again!
This recipe was grate and it came out the way we wanted it to come out despite we did not had the heavy cream and had to replace it with milk.
I loved the recipe, but I have one question. This applies to every buttercream recipe I’ve tried, not just this one. I follow the recipes, it turns out perfect, then seems to thicken/stiffen up when I put it in a pipe bag. So I add more heavy cream a little at a time till it’s a softer consistency. It always ends up bubbly (I get it- the heavy whipping cream), gritty, and way too soft. When it’s in the mixer, it looks like a good consistency, but not when I stop mixing. I’m sure I’m doing SO many things wrong, but what?
Hi, Lari! Buttercream frosting should be pretty thick whenever you are trying to pipe it. Are you letting your butter soften before mixing it together? If so, you could try using milk instead of heavy cream or letting the frosting sit a little longer at room temperature before piping it.
Hello! What can be used instead of heavy (whipping) cream? Thank you! Trying to make it shelf stable.
You can replace it with half and half or milk.
Is the recipe enough for decorating 12 cupcakes?
Yes, it’s enough for 12 to 14 cupcakes.
My frosting came out extremely greasy. Im on the second bag of powdered sugar to combat the grease.
Hi Danielle
What is the best food coloring to use? I’m making a gender reveal cake and need to make a light pink and light blue frosting
Pietrina
Hi, Pietrina! You can use either liquid or gel food coloring for this frosting. I typically use either McCormick liquid food coloring or Wilton gel food coloring.
Use unsalted butter I’ve made this twice and some how messed it up I’m guessing it’s the salt in the butter, it’s really really thin and not working out in my favor I’ve literally used all of my powdered sugar for this and have no more ?
AMAZING!
Great recipe, but I have a question; could I put gel food colouring in it? And does it harden?
Yes, gel food coloring would be fine! The frosting will crust a little bit, if that’s what you’re asking.
I made the chocolate one it turned out great !! This will be my go to frosting for sure..thank you
Hi there, will powdered monk fruit work in place of the powdered sugar? Thank you!
If it’s one that substitutes 1:1 for powdered sugar, that should be fine. Just keep in mind that it won’t taste quite the same.
This is the best frosting ! To make strawberry, can I use fresh strawberries instead of the freeze dry ?
You can use fresh strawberries, but it’s best to puree them, then cook the puree on the stove until it’s reduced by half.
This looks amazing!! Qn: im making this for a little 6” double layer smash cake, would this recipe be enough or should I increase it? Thanks in advance!
This recipe would be enough for a two layer 6-inch cake.
My wife thinks it’s too gritty (just made it). Does the powder dissolve more as it sits?
For the record, I think it’s awesome.
You may have just needed to sift your powdered sugar first or mix it with the butter longer.
Always a hit when I make cupcakes and ice them with this recipe! Love it. Could I use confectioners sugar? I don’t have powdered sugar this time
Yes, that’s fine!
Please include nutritional information (especially carbs, sodium, and calories) for all your recipes.
Thank you.
I don’t include nutrition information because it would only be an estimate and can vary based on the number of servings you get, the ingredients you use, etc. I recommend using an online calculator with your exact ingredients, servings, etc, so that you can get a more accurate estimate.
The recipe taste so so good, but I’m having a lot of trouble with it melting very very fast. I put it in the refrigerator over night and then iced my cake immediately after. The icing started melting off the cake. I assure you I followed the recipe to a T.
If it’s too warm, it can cause the butter to melt. Are you icing the cake in a cooler area?
All of the ingredients and instructions are listed in the recipe card towards the bottom of the blog post. If you’re having trouble finding it, you can use the jump to recipe button at the top of the post.
Your instructions are not copleat you never said how much heavy cream to add when mixing, and the app has so much advertising on the web page thar it totaly hard to follow the instructions and it is hard to get to pull up any recipes! I tried for over 30 minutes to see how much cream to use and could not . This is a complete waste of my time. Even went to the store and got all of the stuff need, then the huge let down of your app. I
There is a recipe card in every single post that contains the complete list of ingredients and instructions. You actually scrolled right past it in order to leave this comment. There’s also a button at the top of every single blog post that says “JUMP TO RECIPE” that will take you straight to the recipe so that you can skip all of my content and the ads. That being said, keep in mind that ALL of the content on my site is completely free and in order to keep it free I have to run ads on my site.
Thank you for your recipe. I have made 6 batches of the chocolate icing. I made one with half butter and half margarine because I ran out of butter but it just didn’t taste as good. I really does need the butter for best flavour. Thanks again. Great recipe!
I made this recipe and it was very easy to make. I wish I could post pictures of the cupcakes I made with it they were awesome.
You do not state if cupcakes/cake are frosted with the buttercream do they need to be REFRIGERATED??
IT TAKES HOURS TO DECORATE AND I DONT NEED UNTIL NEXT DAY!
DO ALL HAVE TO GO IN FRIDGE?
I do explain this in the post – “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.” The frosting will be fine at room temperature, but I have no clue if you’re filling your cake or cupcakes with something that does need to be refrigerated (like pastry cream, etc.). I would use your best judgement with your cake and your use of caps lock too.