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Buttercream Frosting Recipe

Easy Buttercream Frosting

This easy buttercream frosting recipe creates silky, pipeable frosting that tastes incredible and looks professional. Perfect for cakes, cupcakes, and all your decorating needs with just 5 simple ingredients.
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Prep Time 5 minutes
Cook Time 0 minutes
0 minutes
Total Time 5 minutes
Servings: 1 batch
Course: Dessert
Cuisine: American
Calories: 3583
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter room temperature
  • 1 pound confectioner's sugar sifted
  • 3 tablespoons heavy whipping cream
  • 1 tablespoon vanilla extract pure vanilla extract preferred
  • 1/2 teaspoon salt

Equipment

  • Stand Mixer or Hand Mixer
  • Large mixing bowl
  • Fine mesh sieve
  • Rubber spatula

Method
 

  1. Prepare the butter: Ensure your butter reaches room temperature before starting. It should give slightly when pressed but not feel warm or greasy.
  2. Cream the base: Beat butter and salt in a stand mixer for one minute using the paddle attachment. The mixture should look light and fluffy.
  3. Add sugar gradually: Sift powdered sugar directly into the bowl in three batches. Mix on low speed after each addition to prevent sugar clouds. Scrape the bowl sides between additions.
  4. Create the perfect texture: Add one tablespoon of cream while mixing on low speed. Pour in vanilla extract and beat until the mixture becomes smooth and even.
  5. Adjust consistency: Add remaining cream gradually until you reach your desired consistency. For spreading, use all the cream. For piping, keep it slightly thicker.

Notes

Storage: Store finished frosting in the refrigerator for up to one week. Before using chilled frosting, bring it to room temperature and whip briefly to restore texture.
Flavor Variations: Try chocolate (add 1/2 cup cocoa powder), lemon (replace vanilla with lemon extract and add zest), coffee (mix in 2 tablespoons instant coffee powder), or berry (blend in 1/4 cup berry puree).
Troubleshooting: If buttercream is too sweet, add a pinch more salt. If it won't hold shape, chill for 15 minutes then re-whip. If it separates or curdles, continue beating as it usually comes together.