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).
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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.
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.
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.