This luscious Buttercream Frosting is the ultimate finishing touch for any cake or cupcake, blending velvety smoothness with a rich, indulgent flavor. In just 10 minutes, you can whip up a batch that’s perfectly creamy, sweet, and versatile enough to complement any dessert. Its airy texture melts on your tongue, while the buttery richness leaves a lingering sweetness that’s simply irresistible.
With a balance of decadent butter and powdered sugar, this frosting is a dream to pipe, spread, or swirl, adding a professional touch to your baked creations. Each bite delivers a heavenly combination of silky smoothness and sweet richness, making it a crowd-pleaser for every occasion. Whether you’re decorating a birthday cake or jazzing up cookies, this recipe is your go-to for effortless elegance and unforgettable flavor.
Ingredients for Perfect Buttercream Frosting
- 1 cup (226 g) unsalted butter, softened to room temperature
- 4 cups (500 g) powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt (add more to taste, if needed)
- 2-4 Tablespoons heavy cream or milk (plus more as needed; see tips for substitutes)
Step-by-Step Instructions
- Place the softened butter in the bowl of a stand mixer (or use a large bowl and an electric mixer). Beat on low speed until creamy and smooth.
- Add 1 cup (125 g) of powdered sugar, vanilla extract, and salt. Turn the mixer to low speed and stir until combined.
- Slowly add the remaining powdered sugar, mixing until completely combined. The mixture will likely look very dry at this stage.
- Add heavy cream or milk, one tablespoon at a time. Start with the mixer on low speed, then gradually increase to medium-high. Beat for several seconds to whip the liquid into the batter, scraping down the sides and bottom of the bowl after each addition.
- Continue adding cream or milk until you reach your desired consistency. If the buttercream becomes too soft, add more powdered sugar to thicken it.
- If using food coloring, stir it in at the end. Gel food coloring is recommended for vibrant colors.
- Pipe or spread the frosting immediately onto your cupcakes or cake. For storage tips, refer to the notes in the post.
Perfect Pairings: Serving Suggestions
This buttercream frosting is incredibly versatile and pairs beautifully with a variety of desserts. Spread it generously on vanilla or chocolate cupcakes, or use it to frost a classic layer cake. For a fun twist, try it on sugar cookies or as a filling for whoopie pies. It’s also delicious on red velvet or carrot cake for a rich, creamy finish.
Storage Tips: Keep It Fresh
Store leftover buttercream in an airtight container in the refrigerator for up to one week. When ready to use, let it come to room temperature and re-whip it with a mixer for a smooth consistency. For longer storage, freeze it in a sealed container for up to three months. Thaw in the fridge overnight before re-whipping.
Customize It: Recipe Variations
Experiment with different flavors to make this buttercream your own! Swap vanilla extract for almond, lemon, or mint extract for a unique twist. Add cocoa powder (2-3 tablespoons) for a chocolate version, or mix in fruit puree (like strawberry or raspberry) for a fruity frosting. Gel food coloring is perfect for creating vibrant hues for themed desserts.
Time-Saving Tips for Busy Bakers
To save time, soften butter quickly by cutting it into small cubes and letting it sit at room temperature for 10-15 minutes. Use a stand mixer with a paddle attachment for effortless mixing, and sift powdered sugar in advance to avoid lumps. If you’re in a rush, you can skip the heavy cream and use milk for a slightly lighter consistency.
Common Questions Answered
Can I use salted butter?
Yes, but omit the added salt to avoid over-salting.
What if my frosting is too runny?
Add more powdered sugar, 1/4 cup at a time, until it thickens.
Can I make it dairy-free?
Substitute the butter with vegan butter and use a non-dairy milk like almond or oat milk. It’s that easy!
Buttercream Frosting
Ingredients
- 1 cup unsalted butter softened to room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt add more to taste, as needed
- 2-4 Tablespoons heavy cream or milk plus more as needed (see “Tips” section in post for substitutes)
Instructions
- Place butter in the bowl of a stand mixer (or use a large bowl and an electric mixer) and beat on low-speed until creamy and smooth.
- Add 1 cups (125g) of powdered sugar, vanilla extract, and salt and turn mixer to low speed¹ and stir until combined. Slowly add remaining powdered sugar until completely combined. Mixture will likely look very dry.
- Add heavy cream or milk, one tablespoon at a time. Start with mixer on low-speed and gradually increase speed to medium-high, beating on this speed for several seconds to whip the liquid into the batter and scraping down the sides and bottom of the bowl after each addition. Add additional cream until desired consistency is reached. If you accidentally add too much liquid and make your buttercream too soft, you can usually salvage the icing by adding more powdered sugar.
- If using food coloring, stir it in here at the end. Gel food coloring is my preference for vibrantly colored icing.
- I recommend piping icing over your cupcakes or frosting your cake immediately. See notes below or in the post on how to store buttercream and use at a later date.