Homemade buttercream frosting is the classic, fluffy vanilla frosting for birthday cakes, cupcakes and sugar cookies. It is made from four things: butter, powdered sugar, heavy cream and vanilla. There is no cooking and no thermometer, just a mixer and about 10 minutes. It spreads smoothly, pipes into swirls that hold their shape, and tastes buttery and sweet in the way a tub from the store never does.
How to make homemade buttercream frosting: Beat room-temperature butter on medium-high speed until creamy and light, about 2 minutes. On low speed, mix in half the powdered sugar, then the heavy cream. Add the vanilla and the remaining powdered sugar. Turn the mixer up to medium-high and beat until light and fluffy, about 3 minutes.
Why You’ll Love It
- Four ingredients. Butter, powdered sugar, cream and vanilla.
- Ten minutes. Start to finish, with no cooking.
- Spreads and pipes. One frosting for a sheet cake or a tray of cupcakes.
- Easy to adjust. A little cream loosens it and a short chill firms it up.
- A generous batch. It makes 5 cups.
Ingredient Notes
Salted butter. Three sticks, which is 1 1/2 cups, at room temperature. The butter should be soft enough to dent with a finger but not shiny or greasy.
Powdered sugar. Six cups. It dissolves into the butter and gives the frosting its body.
Heavy cream. Two tablespoons, at room temperature. Cold cream can make the butter seize into little lumps.
Vanilla extract. Two teaspoons.
Ingredients
- 3 sticks salted butter (1 1/2 cups), at room temperature
- 6 cups powdered sugar
- 2 tablespoons heavy cream, at room temperature
- 2 teaspoons vanilla extract
How to Make Homemade Buttercream Frosting
1. Beat the butter. Using a stand mixer fitted with the paddle attachment, or a hand mixer and a large bowl, beat the butter on medium-high speed until creamy and light, about 2 minutes.
2. Add the sugar and cream. Reduce the speed to low and mix in half the powdered sugar until combined. Add the heavy cream and mix to incorporate.
3. Finish the frosting. Mix in the vanilla and the remaining powdered sugar. Increase the speed to medium-high and beat until light and fluffy, about 3 minutes.
How Do You Make Buttercream Spreadable or Pipeable Without Making It Too Soft?
Buttercream is mostly butter, so it behaves like butter. Warm, it goes soft. Cold, it goes stiff. The same bowl of frosting can be perfect in the morning and too loose in a hot kitchen by the afternoon. The fix is nearly always small.
| Problem | What to do |
|---|---|
| Too thick to spread | Add room-temperature cream a teaspoon at a time, mixing after each addition |
| Dry or crumbly | Add milk a teaspoon at a time and mix again |
| Too soft to frost a cake | Refrigerate it for half an hour, scraping and mixing every few minutes so it chills evenly |
| Full of air bubbles | Press it against the side of the bowl with a spatula, or stir and mash it by hand |
| Looks airy after sitting | Mix briefly on low, or stir by hand, until smooth |
Go slowly with the liquid. One teaspoon makes a real difference, and it is far easier to loosen a stiff frosting than to rescue a runny one.
For piping, you want frosting that holds a peak on the end of a spatula. For spreading on a layer cake, it can be a touch softer.
Tips for Success
How soft should the butter be?
Room temperature. It should give when pressed but still hold its shape. Butter that is too warm makes a greasy, droopy frosting.
Why add the powdered sugar in two parts?
It mixes in more evenly, and it keeps a cloud of sugar from flying out of the bowl. Start the mixer on low each time.
Why beat it for so long at the end?
Those 3 minutes on medium-high whip air into the butter. That is what turns a heavy paste into a light, fluffy frosting.
How do I get a smooth finish?
Press out the air bubbles with a spatula before you frost. It takes a minute and the sides of the cake come out much smoother.
Do I need a stand mixer?
No. A hand mixer and a large bowl work just as well.
How Long Does It Take?
About 10 minutes, all of it mixing. There is no cooking. Take the butter and cream out ahead of time so they can come to room temperature.
What Are the Ingredients for Buttercream Frosting?
Butter, powdered sugar, a little cream and vanilla. That is the whole list for a classic American buttercream. Because salted butter is used, there is no extra salt.
Storage
Buttercream can be made up to 3 days ahead and kept covered in the refrigerator, or frozen for up to 3 months. Before using it, let it soften, then beat it with a splash of room-temperature cream or milk until it is smooth again. Do not leave frosting or frosted leftovers out for more than 2 hours, or more than 1 hour when the room is above 90°F.
What to Serve With It
This frosting is made for cake. Spread it on Bea’s blueberry sheet cake, a lemon blueberry cake, the homemade caramel cake or a Southern pineapple cake. It is also good on carrot cake cookies. If you would like a cake that needs no frosting at all, bake the lemon poke cake with soaking syrup.
Frequently Asked Questions
What are the ingredients for buttercream frosting?
Salted butter, powdered sugar, heavy cream and vanilla extract.
What is the secret to the best buttercream frosting?
Room-temperature butter and enough beating. Whip the butter first, then beat the finished frosting until light and fluffy.
How much frosting does it make?
Five cups.
Can I make buttercream ahead of time?
Yes. Refrigerate it for up to 3 days, then beat it smooth with a splash of cream before using.
Final Notes
I set the butter out before I bake the cake, so it is soft by the time the layers have cooled. If you make it, leave a comment to tell me how it turned out or ask a question.
Homemade Buttercream Frosting
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Ingredients
- 3 sticks salted butter 1 1/2 cups, at room temperature
- 6 cups powdered sugar
- 2 tablespoons heavy cream at room temperature
- 2 teaspoons vanilla extract
Instructions
- Using a stand mixer fitted with the paddle attachment, or a hand mixer and a large bowl, beat the butter on medium-high speed until creamy and light, about 2 minutes.
- Reduce the speed to low and mix in half the powdered sugar until combined. Add the heavy cream and mix to incorporate.
- Mix in the vanilla and the remaining powdered sugar. Increase the speed to medium-high and beat until light and fluffy, about 3 minutes.
