How to Make the Best Buttercream Frosting - Handle the Heat

How to Make the Best Buttercream

By Tessa Arias
April 5th, 2023
4.97 from 26 votes
4.97 from 26 votes

How to make the BEST Buttercream Frosting that's soft, creamy, easy to make, and perfectly sweet. This homemade buttercream frosting pairs wonderfully with just about any cake or cupcake recipe, plus it can be made ahead of time. Customizable with flavor variations listed below!

Yield: 3 cups

Prep Time: 5 minutes

Cook: 10 minutes

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.
APPEARANCE: Perfectly smooth and creamy.
PROS: With so many customization options, your cakes and cupcakes are about to be more delicious than ever.
CONS: None.

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!

Enter my homemade buttercream frosting recipe. Perfectly balanced in sweetness, silky smooth and creamy in texture, and an absolute dream to both frost with and eat.

Making homemade buttercream might feel a bit daunting, but I promise it’s super easy! I’ll teach you how to make perfect buttercream step-by-step, so there’s no need to feel intimidated.

My buttercream frosting 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 customization suggestions below.

How to Make Buttercream Frosting

What is Buttercream Frosting?

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 use an all-butter mixture. Shortening leaves a slightly greasy film behind on the palate and has a slight aftertaste that I don’t prefer.

This perfect buttercream frosting recipe is one of the quickest and easiest buttercreams possible.

Ingredients for The Best Buttercream Frosting:

  • Sugar – Powdered sugar (aka confectioners’ sugar) is the base for this buttercream. Be sure to sift the powdered sugar or your buttercream may end up clumpy and gritty. Read more about my preferred types of powdered sugar below.
  • Butter – Use high-quality butter since it’s the base of the recipe. I like Challenge butter and 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.
  • Salt – I like using fine sea salt, simply because I prefer the flavor. Learn more about different types of salt here.
  • Vanilla extract – I recommend using a high-quality pure vanilla extract (not an imitation vanilla flavor) when making a buttercream, especially if it’s a vanilla buttercream and the star of the show. Even better, use vanilla paste if making vanilla buttercream!
  • Heavy cream – Used to thin out the buttercream just a touch and give it that smooth consistency and creamy texture.

Do I Have to Use Heavy Cream? Can I Use Milk in This Buttercream?

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. There’s a reason it’s called buttercream. 😉

Why is my Buttercream Frosting Full of Air Bubbles?

Be sure to use the flat paddle attachment on your stand mixer. Using a whisk attachment will cause air bubbles to form. If your buttercream has been sitting for an extended period, you will need to re-mix on your mixer’s lowest setting for a minute or two, or mix by hand with a rubber spatula for a few minutes.

If your ingredients are too cold, this can also cause airy buttercream.

Here’s how to fix this:

  1. Remove ½ a cup of buttercream to a separate bowl.
  2. Microwave it for 10-15 seconds until softened (without melting it).
  3. Add it back to the bowl and hand mix with a rubber spatula to fully incorporate.

This will help the whole batch of buttercream warm up a little and encourage the air bubbles to dissipate.

The Best Powdered Sugar for Buttercream

Always 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.

Buttercream Must-Have Tools:

Step-by-Step Instructions for Buttercream Frosting:

  1. Mix the powdered sugar and butter. In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Scrape down the bottom and sides of the bowl.
  2. Continue to mix. Mix on low speed until well blended and then increase to medium speed and beat for another 3 minutes. Scrape down the sides and bottom of the bowl.
  3. Add the salt, vanilla, and cream. Beat on medium for 1 minute, adding more cream if needed (go slow and only add a teaspoon or so at a time) until your desired consistency is reached.
  4. Use right away or store for later use. Your buttercream is now ready to use, or it can be stored in the fridge for up to a week or in the freezer for up to 3 months.

How to Tell When Buttercream is Properly Creamed:

How to Color Your Buttercream Frosting

If you’re adding a flavor that naturally is colored (such as fruit preserves or chocolate), then your buttercream frosting will, of course, be colored by this addition.

For a more brightly-colored buttercream, I highly recommended gel food coloring. I like Americolor or Chefmaster gel food coloring. It packs a saturated punch so you don’t need to use much. Start with a few drops then add more from there until you reach your desired color.

Ways to Use Buttercream Frosting:

Does Buttercream Need to be Refrigerated?

While the sugar in buttercream acts as a preservative and keeps the frosting intact for a few hours at a time, I recommend storing the buttercream in the refrigerator.

How to Store The Best Buttercream:

Transfer to an airtight container and store in the fridge for up to a week. Allow the buttercream to come to room temperature, then re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.

Can You Freeze The Best Buttercream?

Yes! Store this buttercream in an airtight container or freezer bag in the freezer for up to 3 months. Thaw overnight in the fridge, and then bring to room temperature before re-whipping until light and fluffy again.

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 topping and increase salt to 1 teaspoon, remove cream.
  • 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 nutty caramelized flavor that works beautifully in this recipe.

Click here for my FREE Best Buttercream Cheatsheet, which includes the recipe, my tips and tricks, and all of the customization ideas listed above in printable form!

Other Buttercream Recipes You’ll Love:

    4.97 from 26 votes

    How to make
    The Best Buttercream

    Yield: 3 cups
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    How to make the BEST Buttercream Frosting that's soft, creamy, easy to make, and perfectly sweet. This homemade buttercream frosting pairs wonderfully with just about any cake or cupcake recipe, plus it can be made ahead of time. Customizable with flavor variations listed below!


    • 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


    1. 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.

    2. Add the salt, vanilla, and cream and beat on medium speed for 1 minute, adding more cream if needed.


    1. 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 Video

    Recipe Notes

    Customization ideas listed in the pink tip box above!
    This recipe makes enough buttercream to frost about 12 to 15 cupcakes. Double this recipe to frost an 8 or 9-inch two-layer cake.
    Course : Dessert
    Cuisine : American
    Keyword : buttercream, buttercream frosting, buttercream frosting recipe

    This post was published in 2021 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.

    Tessa Arias
    Author: Tessa Arias

    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!)

    Tessa Arias

    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!)

    Find Tessa on  

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    Recipe Rating

    1. #
      Jacqueline Wallace — November 18, 2022 at 1:57 pm

      Thanks for your helpful insight.

    2. #
      Betty — August 2, 2022 at 4:14 pm

      It’s confusing that the photo has a whip attachment, but the recipe calls for paddle.

      • #
        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 🙂

    3. #
      Joanna — July 21, 2022 at 5:13 pm

      I’ve made the chocolate chip cookie dough version several times and it turned out great!

      • #
        Kiersten @ Handle the Heat — July 22, 2022 at 9:52 am

        Hi Joanna! So happy to hear that you enjoy this frosting so much! The chocolate chip cookie dough version is soooo good 🙂

    4. #
      Persis — June 8, 2022 at 9:54 am

      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 🙂

    5. #
      elisabeth lia — April 5, 2022 at 9:42 am

      your recipe listed above and the one in the guide have different weights listed for icing sugar. could you please confirm

      • #
        Emily — April 6, 2022 at 2:17 pm

        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!

    6. #
      Cassie — April 4, 2022 at 8:18 am

      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!

      • #
        Emily — April 7, 2022 at 3:49 pm

        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!

    7. #
      Spring — March 20, 2022 at 6:35 am

      Can I put powdered vallina instead.

      • #
        Emily — March 21, 2022 at 3:26 pm

        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 🙂

    8. #
      Moira Marsh — March 1, 2022 at 4:14 pm

      This is seriously the easiest and most delicious buttercream recipe I’ve ever used. I can’t recommend it enough. Thankyou for sharing

      • #
        Emily — March 2, 2022 at 9:52 am

        So happy you love this recipe!

    9. #
      Elli — February 7, 2022 at 3:46 pm

      Am i able to freeze the Chocolate Chip Cookie Dough buttercream ?

      • #
        Emily — February 7, 2022 at 4:35 pm


    10. #
      Christine — January 15, 2022 at 2:21 pm

      Hi there,

      How come you say paddle attachment in the instructions but show the whip attachment in your picture?


      • #
        Emily — January 18, 2022 at 12:35 pm

        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.

    11. #
      Tori — December 30, 2021 at 1:42 pm

      I made this buttercream recipe and the chocolate and both were by far the best.

    12. #
      Karen Plantenga — December 2, 2021 at 10:36 am

      You offer all these wonderful cheat sheets. I have requested many and have received none! No emails ever come…

      • #
        Emily — December 2, 2021 at 2:04 pm

        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!

    13. #
      Cali — November 26, 2021 at 6:38 am

      I have never tried making buttercream with salt…does it taste salty??

      • #
        Emily — November 30, 2021 at 1:22 pm

        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!

    14. #
      Karina — October 8, 2021 at 12:35 pm

      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!

      • #
        Emily — October 8, 2021 at 1:17 pm

        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!

        • #
          Karina — October 8, 2021 at 1:22 pm

          Great! Thanks for the quick response, Emily! Will definitely read on both of these frostings!

    15. #
      Nisha — September 1, 2021 at 12:59 am

      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?

      • #
        Emily — September 1, 2021 at 4:29 pm

        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?

    16. #
      Cheryl M. — August 28, 2021 at 12:10 pm

      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!!!!

      • #
        Emily — August 30, 2021 at 9:51 am

        Sounds divine, Cheryl! So happy you enjoyed! 🙂

    17. #
      Susan — August 24, 2021 at 10:45 pm

      thanks for the clear instructions and demo.
      I cannot get the buttercream guide to download

      • #
        Emily — August 25, 2021 at 7:41 am

        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 🙂

    18. #
      CHRISTINA FIUME — August 11, 2021 at 8:39 am

      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!

      • #
        Emily — August 11, 2021 at 10:21 am

        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!

        • #
          CHRISTINA FIUME — August 11, 2021 at 10:32 am

          Thank you Emily! I appreciate the help! I will see how it goes this time around 🙂

    19. #
      Patti — July 30, 2021 at 4:59 am

      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.

      • #
        Emily — July 30, 2021 at 9:44 am

        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!

    20. #
      Sarah — March 24, 2021 at 12:50 pm

      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..

      • #
        Tessa — March 25, 2021 at 9:22 am

        Lemon buttercream is divine, isn’t it?! I’m so glad you found your go-to buttercream recipe!

    21. #
      Stephanie — March 3, 2021 at 1:02 am

      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

      • #
        Tessa — March 3, 2021 at 1:45 pm

        Ooh pumpkin loaf with vanilla buttercream sounds heavenly! So glad you bought the cookie book, too! Thanks so much for the kind comment, Stephanie.

    22. #
      Robyn Stinson — February 13, 2021 at 12:32 pm

      Is there a substitute to cream?

    23. #
      Nina — November 22, 2020 at 9:16 pm

      Any suggestions on how to make an oreo version?

    24. #
      Sue — September 22, 2020 at 4:35 pm

      Hi is this recipe good for humid hot days? Like will it collapse like a normal buttercream mixture.

    25. #
      Mallory — May 26, 2020 at 9:50 am

      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! Do yo think this will work as a faux buttercream for those limiting their butter intake?

    26. #
      Kasey — May 22, 2020 at 2:02 pm

      Hi. The brown sugar variation say flour is in it. When do I add the flour?

    27. #
      Stefania — May 20, 2020 at 1:59 pm

      What if we don’t have any heavy whipping cream can we use whipped cream?

    28. #
      Jodi — April 13, 2020 at 9:34 pm

      Always turns out perfect!

    29. #
      Lala — April 13, 2020 at 8:45 am

      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

    30. #
      Sherry — March 3, 2020 at 1:48 pm

      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.

      • #
        Tessa — March 3, 2020 at 5:33 pm

        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 🙂

    31. #
      Chandra Persaud — January 31, 2020 at 1:40 pm

      Hi Tessa how much is 1/2 cup cocoa in grams please and at what point do you add it in? Thanks!

    32. #
      Britney — January 24, 2020 at 8:51 am

      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!

    33. #
      Ann — November 16, 2019 at 3:58 pm

      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.

    34. #
      Krista — September 18, 2019 at 4:03 am

      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.

    35. #
      Liz — August 13, 2019 at 3:48 am

      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!

    36. #
      Aaron — July 2, 2019 at 7:27 pm

      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.

    37. #
      sheron — June 7, 2019 at 9:54 am

      This recipe seems like a simple Buttercream recipe. Nothing different for the other buttercream recipe. So why this one can handle the heat?

    38. #
      Courtinay K Homann — May 26, 2019 at 11:48 am

      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.

    39. #
      Gina — May 19, 2019 at 5:56 am

      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.

    40. #
      Ayesha — May 18, 2019 at 4:43 pm

      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

    41. #
      May — May 11, 2019 at 4:17 am

      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!

    42. #
      Purdey — April 17, 2019 at 6:13 am

      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 !!!!

    43. #
      Sandra D — April 13, 2019 at 2:43 pm

      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.

    44. #
      Sue — March 25, 2019 at 12:06 pm

      If I make the butter cream icing and put it on cupcakes do they need to be refrigerated?? Thanks

    45. #
      Angela — March 22, 2019 at 8:22 pm

      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.

    46. #
      Regina Hudson — February 10, 2019 at 3:45 pm

      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

    47. #
      Easter — January 25, 2019 at 3:27 am

      I had no idea buttercream could be made ahead! I’m sooo going to try it. Thank you!

    48. #
      Elizabeth — December 19, 2018 at 6:43 am

      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.

    49. #
      BREE A — December 15, 2018 at 2:44 pm

      A huge Thanks from Down Under, love love love this recipe use it always & everyone loves it. it is perfect <3

    50. #
      MS — December 14, 2018 at 1:30 am

      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!

    51. #
      Pamela — November 13, 2018 at 5:13 pm

      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!

    52. #
      Xel — October 17, 2018 at 4:01 pm

      Would this hold up in a4 hour drive in a car?

    53. #
      Tammy — August 24, 2018 at 5:32 pm

      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.

    54. #
      Angie — August 20, 2018 at 7:40 am

      How well does this recipe hold up to heat? My daughter needs a frosting recipe that won’t melt for the county fair. Thanks.

    55. #
      Alyssa — July 28, 2018 at 5:21 pm

      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!!!

      • #
        Tessa — August 1, 2018 at 11:02 am

        I’m so happy to hear that! Hope your daughter had a great birthday.

    56. #
      Charlotte — July 17, 2018 at 10:25 am

      Does this recipe keep it’s hold in heat or over long periods of time?

    57. #
      Lozz — July 14, 2018 at 5:55 am

      Totally the best buttercream recipe. I always get compliments on my baking. Thank you for sharing

    58. #
      Jennifer — May 20, 2018 at 4:58 pm

      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.

    59. #
      Mimi — April 14, 2018 at 5:03 am

      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.

    60. #
      kemala hayati — April 12, 2018 at 3:53 am

      hi tessa how if i wanna make coffee buttercream

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