Name: The Best Buttercream Frosting
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: Powdered sugar, sifted; Unsalted butter, at a cool room temperature; Fine salt; Pure vanilla extract; Heavy or whipping cream

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Why You’ll Love This Recipe

This buttercream is not only incredibly smooth and delicious, but it’s also highly customizable. With just a few ingredients and minimal effort, you’ll have a professional-quality frosting that’s better than anything store-bought. Plus, it stores beautifully, making it perfect for advance prep.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

powdered sugar, sifted
unsalted butter, at a cool room temperature
fine salt
pure vanilla extract
heavy or whipping cream

directions

In the bowl of a stand mixer fitted with the paddle attachment, combine the sifted powdered sugar and butter. Mix on low speed until blended.
Increase to medium speed and beat for 3 more minutes until smooth and fluffy.
Add salt, vanilla extract, and 1 tablespoon of cream. Beat on medium speed for 1 minute.
If needed, add more cream to reach desired consistency.

Servings and timing

Yield: About 3 cups
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Frosts: 12 to 15 cupcakes or one single-layer cake. Double the recipe for a two-layer 8 or 9-inch cake.

Variations

Chocolate Buttercream: Mix in ½ cup unsweetened cocoa powder or melted, cooled chocolate.
Citrus Twist: Add 1–2 teaspoons of lemon, orange, or lime zest for a fresh pop.
Almond or Peppermint: Substitute half the vanilla extract with almond or peppermint extract.
Color It: Add gel food coloring a drop at a time to achieve the desired hue.

storage/reheating

Store buttercream in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Bring to room temperature before using. Re-whip in a stand mixer until light and fluffy. If it’s too soft, add a tablespoon or two of powdered sugar to thicken.

FAQs

Can I make this buttercream ahead of time?

Yes, it stores well in the fridge or freezer and can be re-whipped when needed.

Why is my buttercream too runny?

It may have too much cream or the butter was too soft. Chill it briefly and beat again with more sugar if necessary.

Can I use salted butter?

You can, but reduce or omit the added salt to avoid over-seasoning.

How do I make it whiter?

Use clear vanilla extract and beat it longer to incorporate more air.

What if I don’t have a stand mixer?

A hand mixer works just fine, though it may take a little longer to achieve the same fluffiness.

Is this buttercream good for piping?

Yes, it holds its shape well and is perfect for decorating.

Can I color this frosting?

Absolutely! Use gel food coloring to avoid altering the texture.

What’s the difference between buttercream and whipped cream frosting?

Buttercream is butter-based and more stable, while whipped cream is lighter and must be kept cold.

How do I make it dairy-free?

Use a dairy-free butter substitute and plant-based cream like coconut cream.

Can I use this under fondant?

Yes, this buttercream creates a smooth surface that’s ideal for fondant.

Conclusion

This classic buttercream recipe is a versatile staple in any baker’s kitchen. With its luscious texture and customizable flavor, it’s the perfect finishing touch for any dessert. Whether you’re frosting cupcakes, cakes, or cookies, this buttercream is sure to impress.