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–+ servings
vanilla cupcakes topped with vanilla frosting and multi colored sprinkles
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My Favorite Buttercream Frosting

Get ready to elevate your baking game with My Favorite Buttercream Frosting! This rich, creamy frosting is perfect for piping on top of sugar cookies, cupcakes, or cakes. I'll teach you all my tips and tricks to make the BEST buttercream frosting and say goodbye to store-bought frosting for good!
Course Dessert
Cuisine American
Prep Time 15 minutes
Servings 2.5 cups
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    two glass mixing bowls side to side. left hand side has two sticks of butter and vanilla extract. right hand side has these ingredients mixed
  • Gradually add in the sifted powdered sugar. Be sure to start at a low speed.
    4 cups powdered sugar, sifted
    two glass mixing bowls side to side. left hand side has butter mixture topped with powdered sugar. right hand side has these ingredients mixed
  • 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
    two glass mixing bowls side to side. left hand side has butter and powdered sugar mixture topped with splash of heavy cream. right hand side has these ingredients mixed
  • 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.
    white spatula showing a small amount of vanilla frosting, with bowl of frosting in the background
  • 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!