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.
Can I add food coloring to the buttercream frosting do I need to refrigerated the buttercream?
Yes, a few drops of liquid food coloring is fine. If you need a darker color, gel food coloring is best. I prefer to refrigerate the buttercream so it stays fresh longer, but it is okay at room temperature.
Is this enough for 25 cupcakes?
It depends on how much frosting you want to use. It will lightly frost about 2 dozen cupcakes, but if you want more then I recommend increasing the recipe by 1.5 or doubling it.
How much does this one recipe make approx? You estimate it to be roughly a bakers dozen, but if we’re icing a cake – how many ounces or cups will it make roughly?
About 2 and 1/2 cups.
Do we need to work in the Air conditioning while frosting with Buttercream
I recommend it if it’s warm outside, otherwise the frosting may soften or melt.
This was delicious! But I found it a bit too sweet. Is there something to substitute one of the cups of icing sugar so it isn’t as sweet? E.g. 2 cups of icing sugar and 1 cup of something else. Hope that makes sense.
Thanks
Hi, Emily! You can reduce the powdered sugar by 1/2 to 1 cup. Just keep in mind that the less powdered sugar you use, the softer the icing will be.
Hi Danielle,
I was wondering if it would be possible to add marshmallow creme?
And if you think it would still be thick to hold it’s shape?
Thank you,
Sandy
Hi, Sandy! I honestly haven’t tried it, so I’m not quite sure.
Hi can I add in any liquor like Hennessy etc…. and if yes at which stage do I add it in ?
I think it would be fine, I would probably just omit some of the heavy cream and add it in place of it. You won’t want to add too much otherwise it will thin out the frosting.
Hi Ms. Danielle, about the heavy cream or whipped cream in the ingredients is not available, is there any way to make homemade? What to make and how?
Thank you.
Hi, Rosalie! You can replace the heavy cream with any kind of milk.
Hi Danielle, thanks for the tips. Your tips were helpful❤❤
this recipe is amazing!I used it on vanilla cupcakes for my dad’s birthday and it turned out great!
Hi Danielle! Do you think I could use this recipe to frost a two layer cake (it’s two 9-inch cakes)? If so, should I double the recipe or would this be enough?
I’ve used this recipe for my cupcakes and I honestly love it. I also enjoy adding a little bit of lemon juice and it’s delicious! Thank you for sharing this recipe
It would be enough for a lighter layer of frosting on a layered cake. If you want a thicker layer of frosting or some to decorate the cake with I would multiply this recipe by 1.5.
This recipe is great for a beginner like me 😋
Hello,
Thank you for this recipe! I’m gonna try it for my birthday cake this month.
I was just wondering, do you think the quantities will be enough for a 20cm diameter pan and 10~15cm high layered cake?
This recipe may be enough to lightly frost it, but I would probably multiply it by 1.5 just to make sure you have enough. If you have any leftover you can freeze it.
Hi Ms danielle can i use a condensed liquid milk to replace the heavy cream
I think that would be fine, you can use regular milk too.
Hi Danielle:
This recipe is great but I have a little question.
The ingredients list says 1 cup (230 grams of butter), but just above where you describe the process you mention 2 sticks of butter. Sticks of butter are usually 90 grams which would make the amount of butter in your description 180 grams. Which one is the right amount? I made it with 230 grams and it was good but a bit to buttery si that’s where the question comes from.
Hi, Eddie! The sticks of butter I use are 115 grams each, so the 230 grams is correct. This is buttercream, so it’s meant to taste a little buttery too. You can certainly add more vanilla extract if you prefer though.
Hi, I was wondering how many cups of confections sugar equal 1 pound??
About 3 and 3/4 cups.
Hi,
Can I use clarified butter instead of butter? If yes than
w.hat changes I have to do in rest of the recipe
I haven’t tried it, but I wouldn’t recommend it for this recipe.
Why my frosting is tasting sugar granules. How to have icing without granules.
Did you make sure to use powdered sugar? If so, you can try a finer powdered sugar and see if that helps.
Can i make this using whire wisk? And can i some food coloring?
I think it would be okay, but an electric mixer will help ensure that everything is well combined. It’s fine to use a few drops of liquid food coloring. Food gel is also a great option if you’re looking for a darker color.
Hi. How many cupcakes does this reipe will frost?
14-16 cupcakes
I’ve been enjoying the vanilla version of this recipe. Thank you for sharing. I have 4 cups of vanilla left over and would like to make it into chocolate frosting. Approximately much cocoa would you recommend I add?
I would probably add 1/2 – 3/4 cup of unsweetened cocoa powder and a little extra heavy cream as needed.
what can do to substitute heavy cream & whipped cream
i have not tried this recipe yet
You can replace it with milk.
hey Danielle. thank you for this lovely recipe. was wondering if i can use more heavy cream in place of some of the powdered sugar, if that makes baking sense. don’t like a very sweet buttercream?
You can try my stabilized whipped cream recipe here instead. It uses just heavy cream (instead of butter) and less sugar.
Thanks so much for the detailed responses and knowledge shared.
Hi, do you have a recipe for peanut butter frosting?
Thank you.
Yes, I have a recipe for peanut butter frosting here.
Making cupcakes tonignt for a baby shower tomorrow…if I use this buttercream recipe with the heavy cream is it safe to leave the cupcakes out tonight and not put them in the refrigerator…or is the icing required to be refrigerated…I’m not wanting my cupcakes refrigerated since I’m using butter instead of oil in them to keep moisture…
It’s okay to leave them at room temperature as long as it’s not too warm. You can also store the cupcakes at room temperature, make the frosting, refrigerate it overnight, then let the frosting come to room temperature tomorrow, and frost the cupcakes.
How long is it good for in the fridge?
You can store it in the refrigerator for 3 to 4 days.
I am a newbie baker. Just made a cake and frosted it with this icing. If I want the cake to last 4 or 5 days, do I have to refrigerate it or can I just leave it on the counter?
I recommend refrigerating it, then bringing the cake or slices of the cake to room temperature before serving.
Have you used Cookie Butter Emulsion instead of vanilla?
I haven’t, but I think it would probably be fine to use it. I would probably start with a small amount and add more as needed.
Hi Danielle how long beforehand can I make a cake and cover it with frosting before it is needed for a birthday
I would probably only make it 1 to 2 days in advance, just so it still tastes fresh.
This recipe makes for some absolutely delicious buttercream frosting! It was easy to make and pipe onto some homemade funfetti cupcakes I baked for a birthday. I would absolutely use this recipe again, thank you for sharing it! 🙂
Hi !! Can I use this frosting below fondant. Was concerned because you used whipped cream in the recipe, due to which the fondant may get disfigured. So the please let me know if I can use it below fondant for a cake.
I have frosted a cake with it and then cut out some fondant decorations to go on top and didn’t have any issues. I haven’t tried using this below a full layer of fondant though.
Hello Danielle!
I don’t have a question for you! Only praises! I have tried out a bunch of recipes for buttercream. Yours is the best and easiest I have come by. I can easily add liquids such as Amaretto. Or just change it up all the way with flavors like almond, orange even root beer for something totally different 🤔 😋 🙄 Anyway yes I try weird stuff LOL!! Sorry, I couldn’t stop thinking!
Thank you again,
Mo Wheeler