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Buttercream frosting recipe

Buttercream frosting recipe

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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Buttercream icing

A rich icing, perfect for a variety of cakes, fairy cakes, muffins and cupcakes.

419 people made this

IngredientsServes: 48

  • 75g butter
  • 550g sifted icing sugar
  • 4 tablespoons milk
  • 1 1/2 teaspoons vanilla extract

MethodPrep:10min ›Ready in:10min

  1. In a bowl beat butter until fluffy. Gradually add half of the icing sugar, beating well.
  2. Slowly beat in the half of the milk and the vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency.

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Reviews & ratingsAverage global rating:(258)

Reviews in English (202)

Perfect buttercream, the consistency for piping is spot on. Does not contain too much butter. Tips, add colours and flavours as required. Do not be tempted to scimp and not use real butter, although some margerines are suitable for baking, if your piping with this marg is too soft, you need the firmness of butter-18 Nov 2010

I think there is a typo with this receipe and the amoung of butter should be 275g not 75g. I made it with the 275gm and it was brillent - tasted lovely and looked brillent piped on my cup cakes.-30 May 2012

Something else.Made it taste alot better by adding 2tsp of cocoa powder and a bit of olive oil-09 Apr 2010

  • 1 cup butter flavored shortening (room temperature)
  • 1 cup unsalted butter (room temperature)
  • 2 lbs powdered sugar, or about 8 cups (sifted for best results)
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 6 oz heavy whipping cream


  1. In a mixing bowl, cream shortening and butter until fluffy. Add sugar, one cup at a time, mixing a bit between each addition. When adding sugar, you will want to start the mixer slowly so it doesn’t explode everywhere. Continue creaming until well blended.
  2. Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy, 1-2 minutes.

Some have asked about substituting butter for shortening. That would be fine. I like adding the shortening because it adds stability, but it will still work for butter. Here is a great post that explains shortening a bit more.

Today I made some cupcakes with my little man. I often let the little ones help in the kitchen. Yes, it can be a bit more challenging. Especially when you have a 17 month old helping you while you are trying to take pictures. Tricky? Yes. Do-able? Sure. He really enjoys dumping the ingredients and feeling a part of the process.

I just did my favorite chocolate cake recipe. I can’t help but mention my favorite white velvet cake too, just in case you are looking for a white cake to make with this recipe. Then, I did my favorite buttercream recipe. It’s a simple buttercream, but I have found that I like the texture and consistency for the kind of cakes I do. It has a good stiffness to it. It compliments cake well too.

Buttercream Frosting

A tasty American chocolate buttercream frosting made with butter, cocoa powder, powdered sugar, milk, and vanilla extract. Directions include amounts for making medium and dark chocolate frosting too.

  • 1 teaspoon milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup (225 g) butter, softened
  • 3½ cup powdered sugar
  1. Place ingredients into the Vitamix container in the order listed and secure the lid.
  2. Select Variable 1.
  3. Switch machine to start and slowly increase Variable 10, then high.
  4. Blend for 45 seconds to 1 minute using the tamper to push the ingredients into the blades.*

One-Bowl Vanilla Cake with Yogurt Buttercream

  • shellfish-free
  • kidney-friendly
  • fish-free
  • alcohol-free
  • low-potassium
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • tree-nut-free
  • red-meat-free
  • Calories 558
  • Fat 27.8 g (42.8%)
  • Saturated 9.7 g (48.3%)
  • Carbs 72.8 g (24.3%)
  • Fiber 0.7 g (2.9%)
  • Sugars 51.3 g
  • Protein 5.4 g (10.9%)
  • Sodium 196.6 mg (8.2%)


For the cake:

canola oil, or melted and cooled unsalted butter

For the yogurt buttercream:

unsalted butter, at room temperature


Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Line 2 (9-inch) round cake pans with parchment rounds and coat with cooking spray set aside.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil or butter, milk, and vanilla and beat with an electric hand mixer on medium speed until smooth, about 3 minutes.

Divide the batter between the 2 pans. Bake until lightly browned and the top of the cake springs back when tapped gingerly, 25 to 30 minutes. Cool on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on the rack before frosting.

Make the buttercream: Beat the butter and yogurt in a large bowl with an electric hand mixer until smooth. Add the powdered sugar 1/2 cup at a time, beating well after each addition. Beat until smooth and fluffy.

Assemble and frost the cake: Level the top of each cake by using a long, thin knife to slice off any humps or unevenness. Place one cake layer on a serving dish or cake stand and fill with 3/4 cup of the frosting. Spread the frosting in an even layer. Invert the other cake layer over the first and try to align the cakes as much as possible. Dollop the remaining frosting on top of the cake. Leave as much frosting on top of the cake as possible, spreading into an even layer and then adding a thin layer over the sides.

Top with fresh flowers, if desired.

Recipe Notes

Make ahead: The cake layers can be wrapped and stored up to three days in advance, or tightly wrapped and frozen for up to a month.

Storage: Store leftover cake in the fridge for up to 5 days.

Meghan is the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.

The Best Buttercream Frosting Recipes

If you&rsquore looking for frosting options to make and decorate your next cake or cupcakes with, look no further! These easy buttercream frosting recipes will satisfy any craving with all the flavor options you need!

Just about all of these recipes are American Buttercream style recipes that call for only a few ingredients and a simple mixing method.

What is American Buttercream?

American Buttercream is buttercream frosting that&rsquos made with softened butter and powdered sugar. No ingredients are cooked in this type of frosting.

Chocolate buttercream frosting (ABC style) is usually flavored with cocoa powder or sometimes melted chocolate. You can flavor plain frosting with extracts to make vanilla, peppermint, orange, lemon, coconut, etc.

Can frosting be made ahead of time?

Yes it can. Just refrigerate it after preparing it and store it in an air-tight container. Bring it to room temperature (about an hour) before using and re-whip it before adding to your cake, cupcakes, or other baked goods.

Elevate Your Baked Goods With One of These Unique Buttercream Frosting Recipes

If we’re laying it all out there, we have to be honest and say there’s never been a spoonful of frosting we met that we didn’t like. While grabbing a tub of chocolate frosting at the grocery store and hunkering down with a box of graham crackers sounds like everyone’s ideal Friday night, glorious homemade buttercream frosting is literally what dreams are made of. But whipping up your own sounds like an awful lot of work, right? Honestly, you’d be surprised at how truly easy it is to DIY your own frosting.

All you need is unsalted butter, powdered sugar and a hand or stand mixer. Then add your favorite flavorings to make it special. Buttercream frosting is so versatile and so easy, you’ll wonder why you ever started buying frosting in a container in the first place.

How to make buttercream frosting

Beat room-temperature unsalted butter with any extracts until it’s fluffy (2 &ndash 4 minutes), then add any other flavorings and the powdered sugar a little at a time. To thin, add corn syrup. To thicken, add more powdered sugar. Top with garnishes after the cake or cupcake is frosted.

Image: Karen Cox/SheKnows.

A version of this article was originally published February 2016.

Recipe Summary

  • 1 cup butter, softened
  • 1 teaspoon clear vanilla
  • 5 cups powdered sugar, sifted
  • 3 tablespoons heavy cream
  • dash salt

In an extra-large bowl beat softened butter with a mixer on medium 1 to 2 minutes or until creamy.

Beat in 1 cup powdered sugar. Add 2 Tbsp. heavy cream, 1 tsp. vanilla, and dash salt beat on low until combined.

Gradually beat in 3 additional cups powdered sugar just until combined. Beat on medium 5 minutes or until fluffy, scraping bowl occasionally.

Add 1 Tbsp. heavy cream beat on high 1 minute more. (This frosts tops and sides of two 8- or 9-inch cake layers.) Makes 3 1/2 cups.

Swiss Buttercream

Swiss buttercream is the quickest way to a silky buttercream frosting that both spreads beautifully and pipes well. You can flavor it with any extract you choose see "tips," below, for flavor ideas.


  • 1 1/4 cups (248g) sugar
  • 1/2 cup (113g, 3 large) egg whites, at room temperature
  • 1/8 teaspoon salt
  • 32 tablespoons (454g) unsalted butter, at room temperature, at least 65°F


In a large heatproof mixing bowl or the bowl of a stand mixer, whisk together (briefly) the sugar, egg whites, and salt.

Place the bowl over a saucepan of simmering water (you should just barely see some lazy bubbles coming up), and whisk constantly until the mixture measures 161°F (71.7°C) on a digital thermometer.

Remove the bowl from the heat, and beat the meringue with your mixer's whisk attachment until stiff.

With the mixer running, add the butter a few tablespoons at a time. Make sure each portion of butter is completely incorporated before adding the next.

Take it a step further

Painting cake with buttercream

Once half the butter is in, stop and scrape any sticky residue from the sides and bottom of the bowl. Whisk to combine, then finish adding the rest of the butter.

Beat in the flavoring of your choice.

If the frosting seems soft, chill for 15 minutes before using.

Store for up to one week in the refrigerator, or six months in the freezer.

Tips from our Bakers

The classic flavor for this frosting is vanilla: add 1 teaspoon to 1 tablespoon vanilla extract or vanilla paste, to taste. Or try these flavors:

- For Coconut Swiss Buttercream: Add 1/2 teaspoon coconut flavoring and 1/2 cup coconut milk powder.
- For Chocolate Swiss Buttercream: Reserve 3/4 cup (6 ounces) of the butter from the recipe. Melt 1 cup (6 ounces) bittersweet chocolate and cool to room temperature. Combine the melted chocolate and the butter until mixed, then add this mixture to the frosting.
- For Raspberry Swiss Buttercream: Add 2 tablespoons raspberry purée, or simply mix a half pint of fresh raspberries into the finished frosting.
- For Lemon Swiss Buttercream: Add 1 tablespoon fresh grated lemon rind (zest) and 2 teaspoons fresh lemon juice. You can also substitute 1 tablespoon lemon juice powder for the zest and juice, adding it to the egg whites before beating.

To make a vegan version of this frosting: Replace the egg whites with 1/2 cup (113g) reduced aquafaba. To prepare the aquafaba, heat 1 cup (227g) aquafaba in a saucepan over medium heat until it's reduced by half. Be sure to let the mixture cool completely before using it can be prepared a few days in advance if desired. Additionally, substitute 32 tablespoons (454g) unsalted vegan butter for the butter called for in the recipe. Our test kitchen prefers Earth Balance Vegan Buttery Sticks.

Best Vanilla Buttercream Frosting

Nothing can compare to a homemade buttercream. This simple frosting is light and fluffy and perfect for piping those pretty swirls atop cupcakes or for decorating sugar cookies!

Make Sure Your Butter Is Just Right

The most important ingredient in butter is, naturally, the butter. The temperature of your butter when you start making the buttercream will determine how well your frosting turns out. A butter too cold will be lumpy and never get smooth. A butter too warm will most likely "break" and leave you with a frosting that's sweaty and won't hold it's shape. For the perfect temperature leave your butter out at room temperature until it's easy to press your thumb into it with only slight pressure!

Change Up The Flavor

Make a chocolate buttercream by adding in 1/2 cup cocoa powder with the powdered sugar. Add some espresso powder to make the chocolate flavor really stand out!

For a simple flavor change you can sub out the vanilla extract for others like mint, almond, or maple! Add citrus zest when beating the butter and some freshly squeezed juice with the heavy cream for bright refreshing flavor!

Have you made our buttercream yet? Let us know how it went in the comments below!


  1. Goshakar

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  2. Ektor

    There are more many variants

  3. Coyle

    It is compliant, it is the admirable information

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