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)

1. 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.
2. Add the powdered sugar gradually. Add the sugar on low speed in batches to prevent is from making a mess.
3. 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.
4. Flavor and finish. Add vanilla and salt, then beat on low to medium speed until fluffy.

• 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).