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 homemade 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 frosting, you’ll want to ditch it after seeing just how easy it is to make your own.
The best part? This recipe makes a great base for so many different flavor variations too! So, let’s get started.
You’ll start out with two sticks of unsalted butter softened to room temperature. 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.
You’ll beat the butter with a mixer for about 1 minute, just until it’s nice and smooth.
Next, you’ll mix in your powdered sugar (also known as confectioners sugar or icing sugar). I typically only use about 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. It’s best to sift the powdered sugar beforehand, but if I’m being honest I usually skip the extra step.
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. Once it starts to come together, you’ll mix in the heavy cream, vanilla extract, and a pinch of salt.
Heavy cream or heavy whipping cream really work best in this recipe. You can use milk, but keep in mind that the frosting won’t be nearly as creamy or hold it’s shape quite as well. I usually just mix the frosting for another minute or so until everything is well combined.
Easy, right? 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. A few easy ways to change it up is to add different extracts like mint, almond, lemon, etc. and a little food coloring.
Here’s a few of my favorite cupcake recipes that you can use with this frosting:
Any of these cupcake recipes make an excellent base for this frosting. And the possibilities are really endless once you have a good cupcake and buttercream recipe. This recipe also makes enough to generously frost a batch of 12-14 cupcakes. If you prefer less frosting, you can cut the recipe in half. If I’m frosting a single layer cake, I cut this recipe in half as well.
*You can also find my full tutorial for how to prepare your piping bag and frost cupcakes here!*
How To Make Buttercream Frosting
Ingredients
- 1 cup (230 grams) unsalted butter, softened to room temperature
- 3 cups (360 grams) powdered sugar
- 2-3 tablespoons heavy cream or heavy whipping cream
- 1 teaspoon vanilla extract
- pinch of salt adjust to taste
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth.
- Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together.
- Add in the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium-high speed for another minute or until everything is well combined, scraping down the sides of the bowl as needed.
Notes
Vanilla Frosting
This recipe will make a vanilla flavored frosting. If I’m just making plain vanilla 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 Frosting
Measure out 1/2 cup (40 grams) of unsweetened cocoa powder, sift it, then mix into the frosting until well combined. Add in 1-2 extra tablespoons of heavy cream if needed for a smoother, creamier frosting. If you prefer your frosting sweeter, mix in an additional 1/2-1 cup of powdered sugar.
Caramel Frosting
Mix in 1/3-1/2 cup of homemade or store-bought caramel sauce (start with 1/3 cup and add more if desired). For a salted caramel frosting, you can use salted caramel and just omit the salt in the recipe. Here’s my favorite recipe for homemade salted caramel sauce.
Strawberry Frosting
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. Then mix the freeze dried strawberry powder into the frosting 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