This is the best buttercream frosting recipe: smooth, fluffy, and perfectly sweet. It works beautifully as a classic vanilla buttercream or as a base you can easily flavor with extracts like lemon, orange, or almond. This frosting spreads and pipes well, making it ideal for cakes, cupcakes, and any dessert that needs a creamy finishing touch.
What You Need For Buttercream Frosting:
Butter: Unsalted butter gives the best control over saltiness; if you prefer salted butter, omit the added salt in the recipe below.
This white buttercream frosting is straightforward to make and yields a light, airy texture. It’s dependable for spreading smooth sides on layer cakes, piping decorative swirls on cupcakes, or filling sandwich cookies.
Buttercream frosting is versatile: use vanilla for a classic flavor, add cocoa powder for chocolate buttercream, or incorporate extracts and citrus zest for creative variations. It holds up well at cool room temperatures and can be chilled briefly to firm up for detailed decorating.
How to make buttercream frosting:
- Whip butter on medium-high speed until light and fluffy.
- Add powdered sugar one cup at a time, mixing until each addition is fully incorporated.
- Stir in vanilla, heavy cream, and a pinch of salt. Beat on high until the frosting is smooth, airy, and completely combined.
- Chill in the refrigerator for 10–20 minutes if you need the frosting to firm up for decorating. If it becomes too firm, let it sit at room temperature for a few minutes or beat it briefly in the mixer to soften. If it’s too thin, add more powdered sugar to thicken.
This recipe is an improved version of a previous brownie bite buttercream: lighter, fluffier, and more stable for decorating. It works wonderfully for spreading smooth sides on layer cakes, piping delicate rosettes on cupcakes, or creating bold, textured finishes.
Use vanilla buttercream frosting to make smooth sides, or decorate cupcakes!
I’ve used this buttercream on numerous cakes and desserts. It pairs especially well with chocolate cake, vanilla sponge, and simple sheet cakes. Try it on themed cakes or everyday treats—this versatile buttercream consistently performs well and tastes delicious.
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The Best Buttercream Frosting
Lisa Killian
10
15
10
Dessert
American
16 tbs
Ingredients
-
1
cup
butter
cold and cut into chunks -
5
cups
powdered sugar -
1
tbs
vanilla -
5
tbs
heavy cream -
Pinch
of salt
Instructions
-
In a stand mixer, whip the butter chunks on medium-high speed until the butter is light and fluffy.
-
Add the powdered sugar one cup at a time, allowing each addition to blend in completely before adding more. Scrape the bowl as needed to ensure an even texture.
-
Add the vanilla, heavy cream, and a pinch of salt. Mix on high speed until the frosting is smooth, light, and fully incorporated. Taste and adjust vanilla or salt if desired.
-
Refrigerate the frosting for 15–20 minutes if you need it to firm up for decorating. If it becomes too firm after chilling, let it soften at room temperature for a few minutes or beat it briefly in the mixer. If it’s too loose, add more powdered sugar a little at a time until you reach the desired consistency.
-
Enjoy! Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to one week. Bring chilled frosting to room temperature and re-whip before using.
Notes
Nutrition
|
Carbohydrates: 38g
|
Protein: 0.3g
|
Fat: 13g
|
Sugar: 37g