Dessert

Buttercream Frosting

Name: Buttercream Frosting
Prep time: 10 min
Total time: 10 min
Yield: 24 servings
Ingredients: 227 grams (2 sticks) unsalted butter, softened to room temperature; 480 grams powdered sugar (confectioners' sugar); 3–4 tablespoons heavy cream or whole milk; 2 teaspoons vanilla extract; pinch of salt; gel food coloring, optional

The gold standard frosting for cake decorating: silky, spreadable, and rich with butter. This American buttercream is quick to make, easy to color, and tastes like sweet, creamy butter—exactly what you want when you search for "buttercream."

153calper serving 0gprotein 20gcarbs 8gfat 10min prep 24serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

Buttercream Frosting — common questions

Can I make buttercream ahead?

Yes. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Before using, let it come to room temperature and re-beat on medium speed for 1 minute to restore its fluffy texture.

Why is my buttercream grainy or lumpy?

The butter was too cold, the powdered sugar wasn't sifted, or you added cold cream. Ensure butter is soft, sift the powdered sugar, and use room-temperature cream. If lumpy, strain through a fine sieve or warm the bowl slightly over steam and re-beat.

Can I use salted butter instead of unsalted?

You can, but omit the salt in the recipe and understand that the flavor will be slightly saltier. Unsalted butter gives you better control over the salt level.

How do I get a whiter buttercream?

Use clear vanilla extract instead of regular vanilla, which adds a slight yellow tint. Also, ensure your butter is as white as possible; some butters are naturally more yellow than others.

Can I thin buttercream for drip cakes or make it thicker for piping?

Yes. To thin it for drips, add cream 1 tablespoon at a time until it reaches the right consistency. To thicken it for piping decorations, add more powdered sugar 1 tablespoon at a time.

What's the best way to freeze leftover buttercream?

Spoon it into ice cube trays or an airtight container and freeze for up to 3 months. Thaw at room temperature for about 1 hour, then re-beat on medium speed until fluffy before using.