Tessa’s Recipe Rundown
TASTE: Perfect level of sweetness without being cloyingly sweet.
TEXTURE: I love how creamy this frosting is! It has a velvety, silky texture that can’t be beat.
EASE: Super easy. This frosting comes together in just a few minutes.
WHY YOU’LL LOVE THIS RECIPE: With so many customization options, your cakes and cupcakes are about to be more delicious than ever.
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This is my go-to best buttercream recipe for layer cakes and cupcakes: smooth, creamy, and easy to pipe without being overly sweet or gritty.
It’s a classic American buttercream frosting recipe made with simple ingredients, a carefully balanced ratio, and kitchen tested troubleshooting tips so it works every single time.
American buttercream gets a bad reputation for being too cloying or hard to pipe. But that’s usually a ratio or technique problem.
After testing multiple batches with different butters, brands of sugar, and mixing methods, my version consistently produces a smooth, pipeable frosting that tastes balanced instead of sugary.
Reader Love
Made this buttercream for my niece’s fifth birthday–it was perfect. Tripled it and was able to frost 50 cupcakes! Didn’t realize how important sifting the powdered sugar was–texture was so smooth! Definitely my go-to recipe!
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Sprinkle of Science
Buttercream Types: Which One Should You Use?
Before diving in, it helps to know not all buttercream is the same.
- American Buttercream (this recipe): Made with butter and powdered sugar. Sweet, quick, and sturdy. Best for beginners and decorative piping.
- Swiss Meringue Buttercream: Egg whites + sugar cooked and whipped, then butter added. Silky and less sweet, but more technical.
- Italian Buttercream: Hot sugar syrup whipped into egg whites, then butter. Very stable, great for warm conditions.
- French Buttercream: Uses egg yolks for richness. Softer and custard-like.
- Cream Cheese Frosting: Not exactly a buttercream, but made of rich dairy product and sugar all the same.
If you want the easiest, fastest option, American buttercream is the best place to start.
Ingredient Notes
There’s only a handful of ingredients, so each one matters!
Powdered sugar: Also called confectioners’ sugar. For the smoothest texture, choose an organic powdered sugar with tapioca starch instead of cornstarch, which can add a gritty texture. Sifting is essential for a smooth texture!
Unsalted butter: Use butter that’s cool but pliable (about 67°F). Too warm = greasy frosting; too cold = dense instead of fluffy. If using salted butter, cut the salt in the recipe in half.
Salt: Don’t skip! It balances flavor.
Vanilla extract: Use real vanilla for the best flavor. For an upgrade, try using vanilla bean paste!
Heavy cream or milk: Cream creates a richer mouthfeel, while milk makes a slightly lighter frosting. Either will help smooth out the buttercream for easier spreadability.
How to Make the Best Buttercream (Step-by-Step)
- Cream the butter. Beat the butter on medium speed with the paddle attachment (not the whisk — that’ll create more air bubbles!) until smooth and creamy, about 2 minutes. It should look pale and spreadable, not shiny or greasy.
- Add the powdered sugar gradually. Add the sugar on low speed in batches to prevent is from making a mess.
- Adjust the consistency. Add cream or milk a tablespoon at a time until the frosting is smooth and pipeable. The frosting should form soft peaks that hold their shape.
- Flavor and finish. Add vanilla and salt, then beat on low to medium speed until fluffy.
Storage & Make Ahead
Room temperature:
Buttercream can sit out safely for up to a day, if your kitchen is cold.
Refrigerator:
Store in an airtight container for up to 1 week. Bring to room temperature and re-whip before using.
Freezer:
Freeze for up to 3 months. Thaw overnight in the fridge, then beat until smooth.
Flavor Variations
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 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 1/2 cup sifted unsweetened cocoa powder and 1/2 cup Kahlua in place of the cream.
- Mint: Add 1/2 teaspoon of peppermint extract and a few drops of green food coloring.
- Nutella: Add 2/3 cup Nutella and reduce powdered sugar to 2 cups.
- Lemon (or any other citrus): Add 2 tablespoons lemon zest and 3 tablespoons lemon juice and increase powdered sugar to 3 1/2 cups.
- Pumpkin: Add 1/2 cup pure pumpkin puree and 1 teaspoon pumpkin pie spice, remove cream.
- Salted Caramel: Add 1/3 cup caramel sauce, remove cream, and increase salt to 1 teaspoon (if your caramel sauce isn’t salted).
The Best Buttercream
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Ingredients
- 3 cups (375 grams) powdered sugar, sifted
- 2 sticks (227 grams) unsalted butter, at a cool room temperature
- 1/4 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 1 to 2 tablespoons heavy or whipping cream
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add 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 speed 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.
Recipe Notes
More Recipes You’ll Love:
This post was published in 2021 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.
Hey there and thank you for this WONDERFUL recipe!!! It is the best I have ever made… I ALWAYS double the recipe song can freeze the rest so I’ll always have it… The only change I made the second time I made it was instead of 2 sticks of butter I used 1 stick of butter and 1 stick of crisco shortening… I think it pipes much easier and holds the shape better… My kids are always asking me to just make the icing because they love it so much… I tend to lick the bowl myself… And it also stays better in the heat… Move over processed immatation frosting!!!!
Can this recipe of butter cream stand sitting outside in the heat for a birthday party or should i put it in a cooler .
For the malt flavor variation, do you omit the whipping cream and use milk instead? Or do you use both?
You could do one or the other – whichever you prefer!
I like the video very well
Thank you! You are an awesome resource!
Hi Tessa!! I was wondering if this buttercream consistency is only for cupcakes or will it stay consistent enough to fill and frost a fondant covered cake? I just love all the flavors suggestions btw!!!
Thanks! It should work for just about any use! And you can always tweak the consistency by adding more cream or powdered sugar. T
Just made this! There was a certain taste I wanted and after researching several recipes I went with this one and it’s AWESOME! Thanks so much for sharing this! I looooove cooking but baking is new territory for me. This went great with the scratch cupcakes I made tonight for my daughters birthday!
You have a phenomenal video presence, I already make buttercream but I enjoyed watching your video regardless. <3 yay baking
Wow, thank you so much Meg! That means so much to me 🙂
I am planning on using buttercream as a filling for my daughter’s birthday cake however I want to use fondant to decorate the the iutside which can not be refrigerated. Will filling the cake with the buttercream the day before or two and not refrigerate it be ok as the receipe calls for cream?
Making this frosting in Cotton Candy flavor to top Confetti Cupcakes for 6-year-old’s birthday party. Two questions: Will it melt easily? Florida heat & humidity melts most frosting so subbing butter-flavor Crisco for some of the real butter makes frosting hold up longer.
How to make Cotton Candy flavoring? Can’t find Cotton Candy Extract, no time to order bulk cotton candy floss sugar from Amazon or Webstaurant. Help!!
TYVM for your time & AWESOME recipes!!!
Hi Jean! Although I really prefer the flavor and texture of butter, if you’re worried about melting then of course Crisco can be a good way to offset that. I’d also refrigerate the cupcakes until the party so they don’t melt as quickly. I have no clue how to make cotton candy flavor unfortunately! Never tasted or tried that before.
Quick question. Can you make any flavor you want even if you don’t have the recipe?
Thanks BOB
Can’t wait to make some awesome butter cream!