How to Make the Best Buttercream Icing that's perfectly creamy, sweet, and can be made ahead of time. Plus tons of flavor customizations listed and a step-by-step video! Download my free Buttercream guide here!
Yield:
3 cups
Prep Time:5minutes
Cook:10minutes
There’s nothing worse than the sickeningly sweet and artificial-tasting frosting that comes prepacked or that’s loaded onto grocery store birthday cakes.
I seriously despise that stuff and would rather eat nothing (which is saying something for this sweet toothed girl). That’s why making buttercream from scratch is the only way to go. It may seem complicated but it’s actually ridiculously easy and this post is all you’ll need to not just learn how make the best buttercream, but how to make it ahead of time and how to customize it with over a dozen flavor options.
Check out the step-by-step video below so you can actually see what every step looks like, which if you’re a visual learner like myself you’ll find super helpful. The flavor ideas and full printable recipe are just below, plus some more links to other posts you’ll love.
Flavor Ideas:
You may need to adjust the powdered sugar ratio depending on your flavor preferences and adjust the cream ratio depending on your texture preferences.
Chocolate
Add 1/2 cup sifted unsweetened cocoa powder
Strawberry
Add 1/3 cup seedless strawberry preserves and a few drops of red food coloring
Raspberry
Add 1/3 cup seedless raspberry preserves and a few drops of red food coloring
Mocha
Add 1/2 cup sifted unsweetened cocoa powder and 2 teaspoons instant espresso powder
Chocolate Chip Cookie Dough
Use 3/4 light brown sugar in place of all powdered sugar, add 1 1/4 cups flour*, and garnish with mini chocolate chips
*To make the raw flour safer, we need to kill bacteria. Treat the flour by baking it at 350°F for 10 minutes or microwaving in 30 second bursts until it reaches 165°F. Use an instant read thermometer to guarantee it hits the temperature at which bacteria dies. Heating the flour in the oven also toasts it slightly, giving it a nutty caramelized flavor that works beautifully in this recipe.
Chocolate Malt
Add 1/2 cup sifted unsweetened cocoa powder, 1/2 cup malted milk powder, and use 1/4 cup milk, plus more if needed
Peanut Butter
Add 1 cup creamy peanut butter and reduce the powdered sugar to 2 1/2 cups
Irish Cream Buttercream
Use Bailey’s Irish Cream instead of cream
Kahlua
Add in 1/2 cup sifted unsweetened cocoa powder and 1/2 cup Kahlua in place of the cream
Mint
Add 1/2 teaspoon peppermint extract and a few drops of green food coloring
Nutella
Add in 2/3 cup Nutella and reduce powdered sugar to 2 cups
Lemon (or any other citrus)
Add in 2 tablespoons lemon zest and 3 tablespoons lemon juice and increase powdered sugar to 3 1/2 cups
Coconut
Add in 1/2 teaspoon coconut extract
Cinnamon
Add 1 tablespoon ground cinnamon
Pumpkin
Add in 1/2 cup pure pumpkin puree and 1 teaspoon pumpkin pie spice, remove cream
Salted Caramel
Add in 1/3 cup caramel topping and increase salt to 1 teaspoon, remove cream
4.96 from 25 votes
How to make
the Best Buttercream
Yield:3cups
Prep Time:5minutes
Cook Time:10minutes
Total Time:15minutes
How to Make the Best Buttercream Icing that's perfectly creamy, sweet, and can be made ahead of time. Plus tons of flavor customizations listed and a step-by-step video! Download my free Buttercream guide here!
Ingredients
3cups(375 grams) powdered sugar, sifted
8ounces(227 grams) unsalted butter, at room temperature
1/4teaspoonfine salt
2teaspoonspure vanilla extract
1 to 2tablespoonsheavy or whipping cream
Directions
In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed.
STORAGE:
Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
Kiersten @ Handle the Heat
— August 5, 2022 at 1:47 pm
Hi Betty! Thanks so much for bringing this to our attention! This is on our list of photos needing to be updated, which we can hopefully do soon. It should definitely be a paddle attachment, not whisk 🙂
I have a question. With the salted caramel variation, do I reduce the amount of powdered sugar(3cups) with the addition of the 1/3 cup of salted caramel?
Kiersten @ Handle the Heat
— June 8, 2022 at 11:50 am
Hi Persis! You do not need to adjust the amount of powdered sugar! Simply omit the heavy cream, and instead add in 1/3 cup caramel topping/sauce, and increase the salt to 1 teaspoon. Enjoy 🙂
Hi Elisabeth! The correct amount is 375 grams for 3 cups of powdered sugar, as listed on our site. We will get the guide corrected, thank you so much for bringing that to our attention!
After many failed attempts at making buttercream (and feeling frustrated and embarrassed about it), I finally had success with this recipe! I made Irish Creme for St. Patrick’s Day cupcakes. I love all of the variations and can’t wait to try others. I would love to know if you have any suggestions for an Oreo/Cookies ‘n Creme variation? Thank you!
So happy you love this recipe and its variations! 🙂 We surprisingly don’t have a cookies ‘n creme option for this recipe, though I think we have every other type of cookies ‘n creme you could ask for: cheesecake, doughnuts, ice cream! That’s a great variation for us to experiment with in the future. I’m almost thinking you could just mix in crushed Oreos (minus the filling), but again, I can’t say for sure how much as we haven’t tried it. Let us know if you give it a try!
We haven’t tried that, but it should be fine! Vanilla powder does have a more concentrated flavor, so you’ll want to use 1 teaspoon in place of the 2 teaspoons vanilla extract, and you may need to add additional heavy cream if the buttercream is too thick. Let us know how it goes if you give it a try 🙂
Thanks so much for bringing this to our attention! I’ve added this to our list of photos needing to be updated, it should definitely be a paddle attachment, not whisk.
Hi Karen! I’m sorry you’re having issues receiving our cheat sheets! It appears that you’ve requested the Buttercream cheatsheet in the past, and our system only allows it to be sent to the same email once. Can you please email me at [email protected] and let me know what other cheatsheets you were looking for? I’m happy to send them to you via email. Thanks!
Nope! Buttercream can be very sweet, but adding a small amount of salt helps to balance that sweetness and makes a surprising difference! Plus, whatever flavors you’ve added, such as vanilla, the salt helps to draw out those flavors even more!
Hey Tessa! What’s your best frostinb recipe for frosting cakes & cupcakes? I’ve been practicing using different piping tips (roses, flowers, etc), and a stable frosting would really help! Thanks!
Hi Karina! It’s really based on your personal taste preference, but we suggest either an American Buttercream like the one you commented on or Swiss Meringue Buttercream as they both pipe really well. In the Swiss Meringue Buttercream link, Tessa talks about the difference of each type of buttercream. I hope that helps!
Hello tessa, I’ve a question regarding the buttercream frosting. Whenever I make buttercream frosting the confectioners sugar in it gives a grainy texture and also it feels crunchy to the teeth. I don’t know why but my powdered sugar doesn’t dissolve in butter Everytime I make buttercream frosting. Also the overall buttercream starts leaving the walls of the mixer bowl like I don’t know why this happens. Can you please suggest me any hacks or tips for solving this problem?
Hi Nisha, what brand of confectioners sugar are you using? It sounds to me more like you might be using a baker’s sugar or even a granulated sugar, which has a larger grain than confectioners sugar and could result in that grainy texture if not properly dissolved. When you place the sugar between two fingers, does it feel grainy or powdery?
I needed something to dress up bite sized brownies made from a box () for a last minute get together and made the Kahlúa option of the buttercream to pipe on top. Oh. My. Goodness. Soooooo good!!!!
Hi Susan! Have you checked your spam or promotions tab in your email to see if the email was sent there? If you still aren’t able to locate it, please send me an email at [email protected], and I’ll help you further 🙂
The recipe is divine!!! I have made this buttercream a couple times now in various flavours and its ALWAYS been full of compliments. The problem? I never seem to make enough!! So here’s my question – if i am making a 7in round cake, total 4 layers (using 2 7×3 pans), how many times do i multiply your buttercream cheatsheet recipe? Is there a “rule of thumb” that i just dont know about? Newbie! 🙂 Thanks Tessa!
Hi Christina! So happy to hear this recipe is such a hit! I found an excellent article for you about how much frosting you need for layer cakes. As this recipe makes 3 cups, I’d suggest doubling the recipe. Your four 7-inch layer cake’s total inches is 28, and this article discusses three 8- or 9-inch layered cakes, which totals 24 and 27 inches, and they suggest 5 cups of frosting. The additional 1 cup of frosting should give you just what you need for the extra amount of cake. Hope that helps!
Hi Tessa,
Since you live where it gets HOT! I’m sure you can answer this question.
What frosting is good for a summer picnic, can handle the outdoor heat and not make anyone sick?
I will try to bring them out later rather sit all day with the food, but still concerned.
Thank you.
Hi Patti! Honestly, any buttercream will melt in the heat, but if you package your dessert well and store it in a cooler with ice packs, then take out just before enjoying, that should help! If you’re looking to display your dessert, make sure to keep it out of the sun-you could even place ice packs underneath it to help it stay cool. Your best bet would be to look for a stabilized frosting, like THIS ONE. Hope that helps!
Did the lemon iteration for the lemon cupcakes. The icing is great. Spreads/pipes well, doesn’t crust too much when the air hits, and the flavour is absolutely outstanding. Creamy enough yet as sweet as I like it. I’ll go to this recipe for any buttercream in the future..
I loved it soo easy to make I just made standard vanilla butter cream for a pumpkin loaf I had made. I love all your recipes. I bought your cookie book. I love baking I’m not a pro but do love seeing people devour the bakes and the complements I get. So thank you!!! I love it! Thank you for all your efforts.
I love this buttercream, so nice and smooth! But I hate having to use so much butter. Bite Sized Kitchen has a recipe for a buttercream like frosting without the butter! https://bitesizedkitchen.com/powdered-sugar-vanilla-frosting/ Do yo think this will work as a faux buttercream for those limiting their butter intake?
Hi, I have to make a blue (darker blue) train for my son’s party (it’s 3D) and I’m concerned about the food coloring taste (my husband declares it as soapy). Would a chocolate buttercream help cover the taste or is there another trick? It’s for a bunch of 3 year olds so negotiating a different color is out of the question.
Also – does this recipe pipe well? I’m decorating with hundreds and hundreds of tiny stars….It will be decorated 2 days before the party.
Chocolate buttercream is really hard to color. I have to say… most kids don’t notice the taste of food coloring 😉 You can try using vanilla paste to help improve the flavor. You can make any recipe pipe well – just be sure the butter is not too warm and add extra powdered sugar for more stiffness for more intricate designs 🙂
This recipe sounds great! I have a question though, sorry if this sounds silly. I’m wanting to make the chocolate buttercream for my son’s birthday cake this weekend. But I don’t want the color of the frosting to be too dark because of how I’m going to be decorating the cake. Would you say the chocolate buttercream is a fairly dark brown? Or is there any way to lighten the color while still getting the good chocolate flavor? Help! TIA!
Nothing special here. Another tooth achingly sweet American buttercream. Any other type of buttercream- Swiss Meringue, Italian Meringue, French, Creme Anglaise, Ermine, etc. is well worth learning how to make.
I have made this recipe many, many times and it’s the best recipe I have come across. People always tell me how good it is with just the right amount of sweetness. The only thing I do a bit differently is I don’t add the cream right away. I mix it up, store it in the fridge and then when I go to use it I whip the cream in.
I have been using this recipe for years and it works perfectly every time! I have tried it with all different flavors and combinations and everyone always enjjoys it. Thank you!
This is my go to frosting for when I make the chocolate cake recipe on the Hershey’s baking cocoa container.
I never fail to receive raving compliments when I bring a cake to meals at church or work. There are never any leftovers.
Hello! I am hoping to use this recipe for a set of wedding cakes but it will be outside in July, under a cover in shade of course but how well does this hold up to heat? And I need a yield of 21 cups so how well doesn’t this recipe work in bulk? It would be really nice to have a buttercream that is easy to work with, isn’t too sweet, and will hold up for a couple days while I make the 4 cakes.
Love this buttercream recipe. It’s my go to EVERY. SINGLE. TIME. Have you ever made a floral buttercream? Would be interesting to see you take on these. I’m winging it with lavender.
Hey Tessa… I was just wondering if this recipe would work for hot humid places…i have tried few other buttercream frosting recipes which were very difficult to handle while frosting cupcakes
Hello. I have a couple of questions….for making the cookie dough variation, wouldnt the brown sugar make the frosting grainy? I dont see where the frosting is cooked to dissole yhe brown sugar?
Will using 1/2 shortening make it more stable and better crusting?
Also, for frosting an 8 x 3,, 10 x 3, and 12 x 3, how many recipes of the frosting do i need for frosting and filling?
Thank you! Cant wait to try it. Doing a baby shower cake for 80 and im freaking out!
Hi…I made this buttercream frosting last night and it was excellent.
Despite the comments that are negative, this worked out fantastic. Just read properly and follow the steps everyone….it is an excellent recipe. I added Nutella as an addition.
OMG! I made the lemon buttercream to go with the lemon cupcakes that are April’s baking challenge. This buttercream is beyond delicious. So smooth and full of lemon flavor, When I made mine I only added 1 teaspoon vanilla and no cream. If I added the cream it would have been too loose. A definite winning recipe.
I don’t like it super sweep ,can I use less sugar ? Also what can I substitute milk for the cream ,if I want to make it on the spur of the moment and I don’t have cream available? Thank you
I was wondering do you need to have a stand up mixer? Is the process different for a hand mixer? I made some frosting with a handmixer and it came out clumpy.
Hello! New baker here.. I was wondering if it’s possible to use a hand mixer with a whisk attachment for this in place of the paddle attachment? Thank you!
So far I’ve made the peanut butter buttercream and the mint. All I can say is WOW! So creamy, fluffy and not too sweet at all. I could have eaten a bowl of the peanut butter buttercream by itself it was that good. I plan on making a white cake with the strawberry buttercream topped with chocolate covered strawberries this weekend for my Grandson’s birthday. Love your recipes!
Bless your heart people ask the same questions that have already been answered always have comments that should be kept to theirselves . Please everyone enjoy this blog and do not try to change what she has wrote it is ignorant. This is a great recipe it is how true buttercream is made.
I made the cookie dough version of the frosting and it got rave reviews! My first frosting (different recipe) was gritty and too sweet. I made this frosting the morning of my daughter’s birthday party and it saved the whole dessert! This is bookmarked for life! Thanks so much!!!
Just a quick question. I tried to scroll to see if it had been asked already, but didn’t see anything, so please forgive me if it has been asked and/or answered already.How much does this yield per recipe? Also, how stiff is this? Medium, stiff like royal or thin?
Thank you so much! I have made buttercream many times and, while for the most part I was able to achieve good results with a bit of ingredient adjusting, your simple ratio for the base is spot on. This morning I made peanut butter, raspberry, and fresh strawberry buttercreams for mini cupcakes that I need for a shower later today. Just a reminder (I hope you don’t mind) that all that all ingredients need to be near room temperature or you may end up with “broken” buttercream that is hard to fix.
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It’s confusing that the photo has a whip attachment, but the recipe calls for paddle.
Hi Betty! Thanks so much for bringing this to our attention! This is on our list of photos needing to be updated, which we can hopefully do soon. It should definitely be a paddle attachment, not whisk 🙂
I’ve made the chocolate chip cookie dough version several times and it turned out great!
Hi Joanna! So happy to hear that you enjoy this frosting so much! The chocolate chip cookie dough version is soooo good 🙂
I have a question. With the salted caramel variation, do I reduce the amount of powdered sugar(3cups) with the addition of the 1/3 cup of salted caramel?
Hi Persis! You do not need to adjust the amount of powdered sugar! Simply omit the heavy cream, and instead add in 1/3 cup caramel topping/sauce, and increase the salt to 1 teaspoon. Enjoy 🙂
your recipe listed above and the one in the guide have different weights listed for icing sugar. could you please confirm
Hi Elisabeth! The correct amount is 375 grams for 3 cups of powdered sugar, as listed on our site. We will get the guide corrected, thank you so much for bringing that to our attention!
After many failed attempts at making buttercream (and feeling frustrated and embarrassed about it), I finally had success with this recipe! I made Irish Creme for St. Patrick’s Day cupcakes. I love all of the variations and can’t wait to try others. I would love to know if you have any suggestions for an Oreo/Cookies ‘n Creme variation? Thank you!
So happy you love this recipe and its variations! 🙂 We surprisingly don’t have a cookies ‘n creme option for this recipe, though I think we have every other type of cookies ‘n creme you could ask for: cheesecake, doughnuts, ice cream! That’s a great variation for us to experiment with in the future. I’m almost thinking you could just mix in crushed Oreos (minus the filling), but again, I can’t say for sure how much as we haven’t tried it. Let us know if you give it a try!
Can I put powdered vallina instead.
We haven’t tried that, but it should be fine! Vanilla powder does have a more concentrated flavor, so you’ll want to use 1 teaspoon in place of the 2 teaspoons vanilla extract, and you may need to add additional heavy cream if the buttercream is too thick. Let us know how it goes if you give it a try 🙂
This is seriously the easiest and most delicious buttercream recipe I’ve ever used. I can’t recommend it enough. Thankyou for sharing
So happy you love this recipe!
Am i able to freeze the Chocolate Chip Cookie Dough buttercream ?
Sure!
Hi there,
How come you say paddle attachment in the instructions but show the whip attachment in your picture?
Thanks!
Thanks so much for bringing this to our attention! I’ve added this to our list of photos needing to be updated, it should definitely be a paddle attachment, not whisk.
I made this buttercream recipe and the chocolate and both were by far the best.
You offer all these wonderful cheat sheets. I have requested many and have received none! No emails ever come…
Hi Karen! I’m sorry you’re having issues receiving our cheat sheets! It appears that you’ve requested the Buttercream cheatsheet in the past, and our system only allows it to be sent to the same email once. Can you please email me at [email protected] and let me know what other cheatsheets you were looking for? I’m happy to send them to you via email. Thanks!
I have never tried making buttercream with salt…does it taste salty??
Nope! Buttercream can be very sweet, but adding a small amount of salt helps to balance that sweetness and makes a surprising difference! Plus, whatever flavors you’ve added, such as vanilla, the salt helps to draw out those flavors even more!
Hey Tessa! What’s your best frostinb recipe for frosting cakes & cupcakes? I’ve been practicing using different piping tips (roses, flowers, etc), and a stable frosting would really help! Thanks!
Hi Karina! It’s really based on your personal taste preference, but we suggest either an American Buttercream like the one you commented on or Swiss Meringue Buttercream as they both pipe really well. In the Swiss Meringue Buttercream link, Tessa talks about the difference of each type of buttercream. I hope that helps!
Great! Thanks for the quick response, Emily! Will definitely read on both of these frostings!
Hello tessa, I’ve a question regarding the buttercream frosting. Whenever I make buttercream frosting the confectioners sugar in it gives a grainy texture and also it feels crunchy to the teeth. I don’t know why but my powdered sugar doesn’t dissolve in butter Everytime I make buttercream frosting. Also the overall buttercream starts leaving the walls of the mixer bowl like I don’t know why this happens. Can you please suggest me any hacks or tips for solving this problem?
Hi Nisha, what brand of confectioners sugar are you using? It sounds to me more like you might be using a baker’s sugar or even a granulated sugar, which has a larger grain than confectioners sugar and could result in that grainy texture if not properly dissolved. When you place the sugar between two fingers, does it feel grainy or powdery?
I needed something to dress up bite sized brownies made from a box () for a last minute get together and made the Kahlúa option of the buttercream to pipe on top. Oh. My. Goodness. Soooooo good!!!!
Sounds divine, Cheryl! So happy you enjoyed! 🙂
thanks for the clear instructions and demo.
I cannot get the buttercream guide to download
help!
Hi Susan! Have you checked your spam or promotions tab in your email to see if the email was sent there? If you still aren’t able to locate it, please send me an email at [email protected], and I’ll help you further 🙂
The recipe is divine!!! I have made this buttercream a couple times now in various flavours and its ALWAYS been full of compliments. The problem? I never seem to make enough!! So here’s my question – if i am making a 7in round cake, total 4 layers (using 2 7×3 pans), how many times do i multiply your buttercream cheatsheet recipe? Is there a “rule of thumb” that i just dont know about? Newbie! 🙂 Thanks Tessa!
Hi Christina! So happy to hear this recipe is such a hit! I found an excellent article for you about how much frosting you need for layer cakes. As this recipe makes 3 cups, I’d suggest doubling the recipe. Your four 7-inch layer cake’s total inches is 28, and this article discusses three 8- or 9-inch layered cakes, which totals 24 and 27 inches, and they suggest 5 cups of frosting. The additional 1 cup of frosting should give you just what you need for the extra amount of cake. Hope that helps!
Thank you Emily! I appreciate the help! I will see how it goes this time around 🙂
Hi Tessa,
Since you live where it gets HOT! I’m sure you can answer this question.
What frosting is good for a summer picnic, can handle the outdoor heat and not make anyone sick?
I will try to bring them out later rather sit all day with the food, but still concerned.
Thank you.
Hi Patti! Honestly, any buttercream will melt in the heat, but if you package your dessert well and store it in a cooler with ice packs, then take out just before enjoying, that should help! If you’re looking to display your dessert, make sure to keep it out of the sun-you could even place ice packs underneath it to help it stay cool. Your best bet would be to look for a stabilized frosting, like THIS ONE. Hope that helps!
Did the lemon iteration for the lemon cupcakes. The icing is great. Spreads/pipes well, doesn’t crust too much when the air hits, and the flavour is absolutely outstanding. Creamy enough yet as sweet as I like it. I’ll go to this recipe for any buttercream in the future..
Lemon buttercream is divine, isn’t it?! I’m so glad you found your go-to buttercream recipe!
I loved it soo easy to make I just made standard vanilla butter cream for a pumpkin loaf I had made. I love all your recipes. I bought your cookie book. I love baking I’m not a pro but do love seeing people devour the bakes and the complements I get. So thank you!!! I love it! Thank you for all your efforts.
Wish I was a baker
Ooh pumpkin loaf with vanilla buttercream sounds heavenly! So glad you bought the cookie book, too! Thanks so much for the kind comment, Stephanie.
Is there a substitute to cream?
Any suggestions on how to make an oreo version?
Hi is this recipe good for humid hot days? Like will it collapse like a normal buttercream mixture.
I love this buttercream, so nice and smooth! But I hate having to use so much butter. Bite Sized Kitchen has a recipe for a buttercream like frosting without the butter! https://bitesizedkitchen.com/powdered-sugar-vanilla-frosting/ Do yo think this will work as a faux buttercream for those limiting their butter intake?
Hi. The brown sugar variation say flour is in it. When do I add the flour?
What if we don’t have any heavy whipping cream can we use whipped cream?
Always turns out perfect!
Hi, thanks for the recipe.
do i need to re whip it if i store it in the fridge and for how long??
Thank you
Hi, I have to make a blue (darker blue) train for my son’s party (it’s 3D) and I’m concerned about the food coloring taste (my husband declares it as soapy). Would a chocolate buttercream help cover the taste or is there another trick? It’s for a bunch of 3 year olds so negotiating a different color is out of the question.
Also – does this recipe pipe well? I’m decorating with hundreds and hundreds of tiny stars….It will be decorated 2 days before the party.
Chocolate buttercream is really hard to color. I have to say… most kids don’t notice the taste of food coloring 😉 You can try using vanilla paste to help improve the flavor. You can make any recipe pipe well – just be sure the butter is not too warm and add extra powdered sugar for more stiffness for more intricate designs 🙂
Hi Tessa how much is 1/2 cup cocoa in grams please and at what point do you add it in? Thanks!
This recipe sounds great! I have a question though, sorry if this sounds silly. I’m wanting to make the chocolate buttercream for my son’s birthday cake this weekend. But I don’t want the color of the frosting to be too dark because of how I’m going to be decorating the cake. Would you say the chocolate buttercream is a fairly dark brown? Or is there any way to lighten the color while still getting the good chocolate flavor? Help! TIA!
Nothing special here. Another tooth achingly sweet American buttercream. Any other type of buttercream- Swiss Meringue, Italian Meringue, French, Creme Anglaise, Ermine, etc. is well worth learning how to make.
I have made this recipe many, many times and it’s the best recipe I have come across. People always tell me how good it is with just the right amount of sweetness. The only thing I do a bit differently is I don’t add the cream right away. I mix it up, store it in the fridge and then when I go to use it I whip the cream in.
I have been using this recipe for years and it works perfectly every time! I have tried it with all different flavors and combinations and everyone always enjjoys it. Thank you!
This is my go to frosting for when I make the chocolate cake recipe on the Hershey’s baking cocoa container.
I never fail to receive raving compliments when I bring a cake to meals at church or work. There are never any leftovers.
This recipe seems like a simple Buttercream recipe. Nothing different for the other buttercream recipe. So why this one can handle the heat?
Hello! I am hoping to use this recipe for a set of wedding cakes but it will be outside in July, under a cover in shade of course but how well does this hold up to heat? And I need a yield of 21 cups so how well doesn’t this recipe work in bulk? It would be really nice to have a buttercream that is easy to work with, isn’t too sweet, and will hold up for a couple days while I make the 4 cakes.
Love this buttercream recipe. It’s my go to EVERY. SINGLE. TIME. Have you ever made a floral buttercream? Would be interesting to see you take on these. I’m winging it with lavender.
Hey Tessa… I was just wondering if this recipe would work for hot humid places…i have tried few other buttercream frosting recipes which were very difficult to handle while frosting cupcakes
Hello. I have a couple of questions….for making the cookie dough variation, wouldnt the brown sugar make the frosting grainy? I dont see where the frosting is cooked to dissole yhe brown sugar?
Will using 1/2 shortening make it more stable and better crusting?
Also, for frosting an 8 x 3,, 10 x 3, and 12 x 3, how many recipes of the frosting do i need for frosting and filling?
Thank you! Cant wait to try it. Doing a baby shower cake for 80 and im freaking out!
Hi…I made this buttercream frosting last night and it was excellent.
Despite the comments that are negative, this worked out fantastic. Just read properly and follow the steps everyone….it is an excellent recipe. I added Nutella as an addition.
Thanks again Tessa for a terrific recipe !!!!
OMG! I made the lemon buttercream to go with the lemon cupcakes that are April’s baking challenge. This buttercream is beyond delicious. So smooth and full of lemon flavor, When I made mine I only added 1 teaspoon vanilla and no cream. If I added the cream it would have been too loose. A definite winning recipe.
If I make the butter cream icing and put it on cupcakes do they need to be refrigerated?? Thanks
Hi Tessa! Can I lessen the amount of powdered sugar? I feel that it’s a bit too sweet using 3 cups of powdered sugar.
I don’t like it super sweep ,can I use less sugar ? Also what can I substitute milk for the cream ,if I want to make it on the spur of the moment and I don’t have cream available? Thank you
I had no idea buttercream could be made ahead! I’m sooo going to try it. Thank you!
I was wondering do you need to have a stand up mixer? Is the process different for a hand mixer? I made some frosting with a handmixer and it came out clumpy.
A huge Thanks from Down Under, love love love this recipe use it always & everyone loves it. it is perfect <3
Hello! New baker here.. I was wondering if it’s possible to use a hand mixer with a whisk attachment for this in place of the paddle attachment? Thank you!
So far I’ve made the peanut butter buttercream and the mint. All I can say is WOW! So creamy, fluffy and not too sweet at all. I could have eaten a bowl of the peanut butter buttercream by itself it was that good. I plan on making a white cake with the strawberry buttercream topped with chocolate covered strawberries this weekend for my Grandson’s birthday. Love your recipes!
Would this hold up in a4 hour drive in a car?
Bless your heart people ask the same questions that have already been answered always have comments that should be kept to theirselves . Please everyone enjoy this blog and do not try to change what she has wrote it is ignorant. This is a great recipe it is how true buttercream is made.
How well does this recipe hold up to heat? My daughter needs a frosting recipe that won’t melt for the county fair. Thanks.
I made the cookie dough version of the frosting and it got rave reviews! My first frosting (different recipe) was gritty and too sweet. I made this frosting the morning of my daughter’s birthday party and it saved the whole dessert! This is bookmarked for life! Thanks so much!!!
I’m so happy to hear that! Hope your daughter had a great birthday.
Does this recipe keep it’s hold in heat or over long periods of time?
Totally the best buttercream recipe. I always get compliments on my baking. Thank you for sharing
Just a quick question. I tried to scroll to see if it had been asked already, but didn’t see anything, so please forgive me if it has been asked and/or answered already.How much does this yield per recipe? Also, how stiff is this? Medium, stiff like royal or thin?
Thank you kindly.
Thank you so much! I have made buttercream many times and, while for the most part I was able to achieve good results with a bit of ingredient adjusting, your simple ratio for the base is spot on. This morning I made peanut butter, raspberry, and fresh strawberry buttercreams for mini cupcakes that I need for a shower later today. Just a reminder (I hope you don’t mind) that all that all ingredients need to be near room temperature or you may end up with “broken” buttercream that is hard to fix.
hi tessa how if i wanna make coffee buttercream