My Favorite Buttercream Frosting
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I firmly believe that every baker needs a great buttercream frosting recipe in their back pocket. And that’s why I want to introduce you to My Favorite Buttercream Frosting! I know that for me, I can’t go back to store-bought frosting after trying this recipe.
There are several different types of buttercream frosting including:
- American Buttercream: A popular version you’re likely already familiar with. This is the simplest of buttercreams, and uses the fewest ingredients (butter, powdered sugar, and vanilla being the key ones).
- French Buttercream: A less-sweet version of American Buttercream. Made with whipped egg yolks and cooked sugar syrup. Often yellow in color (thanks to the egg yolks).
- German Buttercream: A custard-based buttercream, less sweet than American. Made by mixing pastry cream (cream, cornstarch, and egg yolk) with butter and powdered sugar.
- Swiss Meringue Buttercream: Made with a meringue base (granulated sugar & whipped egg whites) mixed with butter and flavorings.
My Favorite Buttercream that I’m introducing you to today is an American Buttercream. It has fewer ingredients and is easier to make than the other types of buttercream I listed. It has a butter and powdered sugar base, and a sweet, rich flavor. American Buttercream is popular to use in piping bags to decorate cakes and cupcakes.
I’ve taken time to perfect the ratio of ingredients in this recipe and all the techniques you need to nail the texture, consistency, and taste every time. Make sure to read through the whole post for my expert tips and tricks, ideas on different flavors to try in this frosting, and answers to some commonly asked questions about buttercream frosting.
Wondering what to use My Favorite Buttercream Frosting on top of? Check out my Funfetti Sheet Cake, Soft and Chewy Sugar Cookies, or Sheet Pan Brownies for some inspiration!
Why this recipe works
- Delicious: My Favorite Buttercream Frosting tastes soooo much better than store-bought tubs of frosting. Once you try this recipe, you won’t be able to go back!
- Simple: While making homemade buttercream frosting might seem daunting, I promise this recipe is super easy & straightforward. AND you only need 6 ingredients to whip up a batch!
- Variable: Add food coloring gel or other flavors to take this frosting up a notch! (I’ll give you some ideas later on in this post)
- Adjustable: You can control the consistency of this frosting based on how much you whip it, and how much heavy cream you add. Use more cream to thin out the frosting, or add more powdered sugar if you find the frosting is too thin after whipping.
- Versatile: Cakes. Cupcakes. Cookies. Brownies… Use this buttercream frosting wherever feels right to you!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Unsalted butter: Use unsalted butter and let it soften to room temperature. (Cold butter can be difficult to cream with powdered sugar, while overly melted butter can prevent you from achieving that perfect thick consistency for your frosting.) If you prefer to use salted butter, just skip the added salt in the ingredients.
- Vanilla extract: Adds a warm flavor to the frosting and balances the sweet taste of the powdered sugar and the creaminess of the butter.
- Almond extract: While optional, I really love the way almond extract enhances the flavor of this buttercream frosting and especially how it complements the vanilla extract. (Make sure to omit the almond extract for anyone with a nut allergy!)
- Salt: If using salted butter, skip adding the salt.
- Powdered sugar: Measure out 4 cups of powdered sugar and then sift it through a fine mesh sieve (see the one I use below). Sifting the powdered sugar helps to eliminate lumps and helps contribute to the overall smooth, creamy texture of this frosting.
- Heavy cream: Heavy cream will help you get the frosting to its desired consistency. You’ll want to add it a little at a time so as to not overdo it and make the frosting too liquid-y.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix butter, extracts, and salt
Beat the softened butter, extracts, and salt for 3-4 minutes, or until light and creamy. Scrape down the sides of the bowl as needed.
Add in powdered sugar
Gradually add in the powdered sugar. Be sure to start at a low speed.
Continue mixing; Add heavy cream
Increase the speed and continue mixing until the powdered sugar is incorporated. Then add in the heavy cream, starting with 1-2 Tbsp. and increasing from there until desired consistency is reached.
Enjoy this delicious buttercream frosting!
If you want to add food coloring (gel is preferred) add it now and mix until combined. You’ll know the frosting is done when it is thick, creamy, and fluffy. Enjoy!
Expert Tips for the BEST Buttercream Frosting
- Sift powdered sugar: Sifting the powdered sugar with a fine sieve helps to remove lumps and prevent additional clumps from forming. This is especially important if you plan on using the frosting in a piping bag, as the tiniest of clumps can really clog up a piping tip and leave you very frustrated.
- Use softened butter: The temperature of butter that you begin with is key to achieving the desired consistency for this buttercream frosting. When you press your finger into the butter, it should leave an impression without completely sinking in. One trick I like to use to soften butter quickly is to cut it into smaller pieces and let it sit at room temperature for 15-20 minutes. Alternatively, you can microwave the butter in 5-10 second intervals, but be VERY careful to not melt it too much!
- Scrape the bowl: Make sure to scrape the sides and bottom of the bowl often (with a spatula) to ensure an even consistency throughout the frosting.
- Avoid air bubbles: Beat the butter and powdered sugar a low speed to start. Also, add the powdered sugar to the bowl a little at a time. If you pour the full amount of powdered sugar in right away, it can make it harder for all the ingredients to incorporate and makes it easier for air to get trapped.
Variations
- Color: Use gel food colorings to color the frosting. You can separate the batch into several bowls to mix multiple colors.
- Chocolate: Mix in ~1/2 cup unsweetened cocoa powder (sifted) to turn this into a delicious chocolate buttercream!
- Citrus: Mix in a few drops of lemon or orange extract. Or mix in lemon, lime, or orange zest!
- Coconut: Add a few drops of coconut extract. (Maybe even garnish with shaved coconut pieces for extra pizzaz!)
- Peanut Butter: Cream 1 cup of creamy peanut butter with the softened butter and extracts before adding in the powdered sugar.
- Mint: A few drops of peppermint extract can add a refreshing, minty flavor. (Use food coloring to tint the frosting pink or green for an added touch!)
- Fruit purees: Experiment with adding pureed strawberries, raspberries, or other fruit for a fun twist!
- Bourbon, Rum, Kahlúa: A splash of any of these liquors can add a fun, complex flavor to the buttercream!
If you try any of these or have any other fun buttercream frosting flavor ideas to share, please let me know below in the comments!
Storage / Freezing
- Refrigerator: You can store My Favorite Buttercream Frosting in the fridge in an airtight container for up to 1 week.
- Freezer: Store in the freezer for up to 3 months. Make sure to use a freezer-safe, airtight container or freezer bag. Before use, allow frosting to thaw in the refrigerator overnight.
- How to re-whip: With either storage method, when you’re ready to apply it to your dessert, let the frosting come to room temperature first. You’ll also likely want to re-whip it to get some of the original consistency back.
FAQs
Can I use milk or half-and-half instead of heavy cream?
You can! I personally recommend using heavy cream though, as it helps the frosting be smoother and silkier. Using milk or half-and-half might take away from the creaminess a bit. If you do give one of those a try, let me know how it went in the comments below!
I only have salted butter on hand. Can I use that to make this buttercream?
That’s not a problem! Use the salted butter but omit adding the extra salt listed in the ingredients. (I personally like to control the salt flavor so I prefer to use unsalted butter, but there’s no reason you CAN’T use salted!)
Can I store this buttercream frosting at room temperature?
I would use it straight away, or store in the fridge for up to 1 week.
Can I make this buttercream frosting ahead of time?
Of course! See my notes above, but you can store My Favorite Buttercream Frosting in the fridge for 1 week or in the freezer for up to 3 months.
Make sure you let it come to room temperature before you spread or pipe it onto your dessert. You’ll likely want to re-whip it a little to regain its original consistency.
My buttercream frosting is coming out too thin/runny! What can I do?
Add some additional sifted powdered sugar until you reach your desired consistency. I’d start with 1-2 tablespoons and go from there.
I need to thin out my buttercream frosting a bit. What should I do?
Add another tablespoon of heavy cream and continue mixing, being sure to scrape down the sides of the bowl frequently. If it’s not thin enough for you, try adding another tablespoon, but be careful because too much liquid can quickly make the frosting runny.
Why do I need to sift the powdered sugar?
Sifting the powdered sugar helps break up lumps and prevent more from forming. It’s especially important if you plan on putting your buttercream frosting in a piping bag, as piping tips can get clogged easily.
How do I color my buttercream frosting?
I like using gel food coloring! Start with less than you think you need, and gradually add to increase the color.
How can I fix the texture of my buttercream frosting if it seems grainy?
If your buttercream frosting is tasting a bit grainy, it might be due to not sifting the powdered sugar enough before adding it. You can add a bit more heavy cream and continue to whip the frosting a bit longer to help reduce the grainy-ness.
Can I use a hand mixer instead of a stand mixer?
You definitely can use a hand mixer, just know that it may take a bit longer to reach the desired consistency. (And your arm might get tired!) Same as with a stand mixer, make sure you’re scraping down the sides and bottom of the bowl frequently to ensure the ingredients are getting mixed properly.
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My Favorite Buttercream Frosting
Ingredients
- 1 cup unsalted butter (softened to room temperature)
- 1-2 tsp. vanilla extract
- ½ tsp. almond extract (optional) (optional)
- ½ tsp. salt, or more to taste
- 4 cups powdered sugar, sifted
- 1-3 Tbsp. heavy cream, room temperature
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Using a stand mixer fitted with the paddle attachment (or a hand held mixer) beat the softened butter, extracts, and salt for 3-4 minutes or until light and creamy. Scrape down the sides of the bowl as needed.1 cup unsalted butter, 1-2 tsp. vanilla extract, ½ tsp. almond extract (optional), ½ tsp. salt, or more to taste
- Gradually add in the sifted powdered sugar. Be sure to start at a low speed.4 cups powdered sugar, sifted
- Increase the speed to get it fully incorporated and then add in the heavy cream. Start with 1-2 Tbsp. and increase from there until desired consistency is reached. Feel free to also add more powdered sugar for a thicker frosting.1-3 Tbsp. heavy cream, room temperature
- You’ll know when it’s done when it is thick, creamy, and fluffy! This recipe is great for a 2 layer cake, or 12 cupcakes. You might be able to get by with 24 cupcakes depending on how much frosting you like on each one.
- Add food coloring if using (gel preferred) and mix until combined.
Video
Notes
- If using salted butter, omit the added salt in Step 1.
- Store in the fridge for up to 1 week in an airtight container, or in the freezer for up to 3 months.
- See variations section above for ideas of different flavors to try!
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Sierra Ashleigh Photography
