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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I want to teach you how to make the BEST buttercream frosting you’ve ever had.
There’s nothing worse than the sickeningly sweet and artificial-tasting store-bought frosting that comes in tubs or is loaded onto grocery store birthday cakes. I usually scrape that stuff off whenever I’m served something like that – which is saying something for this sweet-toothed girl!
But not this recipe! Perfectly balanced in sweetness, silky smooth and creamy in texture, and an absolute dream to both frost with and eat.
Free Buttercream Guide!
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Making homemade buttercream is super easy. I’ll teach you how to make perfect buttercream step-by-step, so there’s no need to feel intimidated.
This recipe is the easiest way to level up your homemade cupcakes and cakes – and it’s so much fun to customize the flavors, too. Check out all my flavor suggestions below.
Sprinkle of Science
How to Make Buttercream Frosting
What is American Buttercream?
American-style Buttercream Frosting is made of butter and powdered sugar, whipped together with a little cream and some flavoring (such as vanilla extract).
Some American buttercream recipes will contain shortening or a combination of butter and shortening, but I prefer an all-butter mixture. Shortening leaves a slightly greasy film behind on the palate and has a slight aftertaste that I don’t prefer.
The Butter
Use high-quality butter since it’s the base of the recipe. I prefer to use unsalted butter in all my baking so I’m in control of the salt. Also, be cautious that your butter isn’t too warm or too cold. Your butter should ideally be about 67°F.
Heavy Cream (and alternatives)
You can use milk or half-and-half if that’s all you have, but I highly recommend using heavy cream if possible for its creaminess and maximum richness.
The Sugar
Always use powdered sugar in American-style buttercream – other types of sugar simply won’t work the same way.
Sift powdered sugar before adding it to your buttercream. Most recipes (including mine) are written like this: “3 cups powdered sugar, sifted” which means you measure the sugar first, then sift it before adding it in.
For the absolute smoothest buttercream frosting, I recommend investing in organic powdered sugar that contains tapioca starch instead of cornstarch because it dissolves much more readily to remove grittiness. This is the brand of organic powdered sugar I usually use, though Trader Joe’s also has a great option available too.
The Vanilla
I recommend using a high-quality pure vanilla extract (not an imitation vanilla flavor) when making a buttercream, especially if you’re making a vanilla buttercream, as it’s the star of the show.
Feel free to use vanilla bean paste instead, for a pretty speckled look and heavenly flavor.
How to Tell When Buttercream is Properly Creamed
Look for smooth, fluffy buttercream that’s light and bright in color. If your frosting still looks a bit yellow or feels dense, it’s probably not creamed enough. Check out the photos below for a visual guide:
Ways to Use Buttercream Frosting:
- Fill and frost cake, like my Chocolate Cake
- Pipe onto cupcakes, like my Chocolate Cupcakes or Lemon Cupcakes
- Easily spread on cookies, like my Sugar Cookies
- Use as decoration for any treat you like!
Must-Have Tools:
Buttercream Frosting 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 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.
- Coconut: Add 1/2 teaspoon coconut extract.
- Cinnamon: Add 1 tablespoon ground cinnamon.
- 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).
- Chocolate Chip Cookie Dough: Use 3/4 cup 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 slightly nutty caramelized flavor.
More Buttercream Recipes You’ll Love:
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 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
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
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.