Rich and creamy, homemade buttercream frosting is perfect with cakes and cupcakes of all kinds. This easy vanilla buttercream frosting recipe takes minutes to put together. It will be your go-to frosting!
In this recipe
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Make perfect buttercream
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Save and Freeze
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Troubleshooting buttercream frosting
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Ideas for decorating a cake
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How long buttercream lasts
We all need a quick, easy, and fluffy vanilla frosting recipe in our back pockets, and this easy buttercream is it. The ingredients can be counted on one hand and prepared in 10 minutes.
How to make the perfect buttercream frosting
The difference between a buttercream that’s okay, maybe a little thick or grainy, and one that’s smooth and super fluffy is the method. Here’s what to do:
- Add the powdered sugar to the butter in two stages.
- Beat the sugar and butter together for a full minute after each addition.
- Scrape the bottom and sides of the bowl so everything is mixed well.
- Use whipped cream instead of milk or use half and half. It’s great for thinning out an overly stiff frosting without sacrificing body.
How to store and freeze buttercream frosting
Store the buttercream in an airtight container (I like to use quart-size deli containers) and refrigerate for up to four days or freeze for up to a month.
After refrigerating or freezing, bring the frosting back to room temperature by leaving the container on the counter for about an hour if it was refrigerated, or several hours if the frosting was frozen.
You can also move frozen icing from the freezer to the fridge 24 hours before you need it, then let it sit at room temperature on the counter for an hour. Whip the previously frozen frosting again to make it fluffy and spreadable.
- Seven Minute Frosting
- Simple chocolate icing
- Vegan Chocolate Frosting
- Cream Cheese Frosting
- Strawberry Buttercream Frosting
Troubleshooting buttercream frosting
- Always start with butter at room temperature, around 65°F.
- If the glaze is not thick enough, add more powdered sugar, 1 tablespoon all at once until desired consistency is reached.
- If the glaze is too thick, add more cream, 1 teaspoon all at once until desired consistency is reached.
- Bring chilled frosting to room temperature and beat with mixer for 1 minute before using.
- Butter can become very soft in warm weather. If the frosting gets too soft and greasy when frosting a cake or cupcake, place the frosting in the fridge for 5 to 10 minutes to set it up a bit.
Easy ways to decorate a cake
Before frosting a cake (or cupcakes), cool the cake completely. Placing the unfrozen cake in the fridge for about an hour after it has cooled will also make it easier to decorate. While the cake should be cool, the frosting should be at room temperature.
Sprinkle frosting between layers and then apply a thin layer of frosting to the top and sides of the cake. Use a spatula to scrape off most of this layer. Place the cake in the fridge for about 15 minutes and then add the outer, thick layer of frosting. You don’t need a fancy tool to make the outer layer look decorative – a spoon is all you need.
CONTINUE READING:
How long does buttercream last on a cake?
A covered, frosted cake can stay at cool room temperature for four to five days. After that, put it in the fridge (note that this will dry out the cake).
Try buttercream frosting on these cake and cupcake recipes
- white cake
- Yoghurt Cake
- Banana Sheet Cake
- Suzanne’s chocolate cake
- Super Easy, Super Moist Chocolate Cupcakes
From the editors of Simply Recipes
Easy Vanilla Buttercream Frosting
ingredients
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1 cup (227G) unsalted butter, room temperature
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4 cups (460G) powdered sugardivided
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2 to 4 tablespoon heavy creamdivided
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1 tablespoon vanilla extract
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prize kosher salt
method
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beat butter:
In the bowl of a food processor (or large mixing bowl and hand mixer), cream the butter.
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Add sugar and some cream:
Add 2 cups powdered sugar and 1 tablespoon heavy cream. Blend on low until the powdered sugar is incorporated into the butter, scrape down the sides, then turn the mixer to high and beat for 1 minute. Scrape down the bowl and repeat the process with the remaining 2 cups of powdered sugar and another tablespoon of heavy cream.
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Add extract and salt:
Add the vanilla and salt and beat to combine. If the buttercream seems too thick, beat in an additional 1 to 2 tablespoons of heavy cream at a time. You want it to hold a point but be soft enough to spread with little effort.
| nutritional information (per serving) | |
|---|---|
| 174 | calories |
| 10g | Fat |
| 22g | carbohydrates |
| 0g | protein |
