The Best Buttercream Frosting

Need the BEST buttercream frosting for all of your favorite cakes and cupcakes? I’ve got you covered! This buttercream frosting is the only recipe you’ll ever need. Soft, smooth, and perfectly rich!

Homemade frosting is the best way to elevate any cake. It’s a lot easier than you’d think to make! It also tastes a million times better than store-bought. Try my recipes for cream cheese frosting, chocolate buttercream, and royal icing next!

Hero image of a yellow cake cupcake frosted with buttercream.

The Best Buttercream Frosting Recipe

Buttercream is my favorite frosting to work with. Don’t get me wrong, cream cheese frosting is wonderful too, but there’s something about buttercream that’s so luscious! I have recipes for both chocolate and white chocolate buttercream on the blog, but I decided it was time to add some classic vanilla buttercream! I know it may seem simple, but trust me, it’s anything but! (Speaking from experience) you’ll want to eat the whole bowl.

This buttercream frosting has the perfect consistency. It’s thick and smooth- perfect for frosting cupcakes with! I’ve also included tips on how to thin it out a little if you’re wanting something softer. Either way, you’re going to love how this buttercream tastes. So rich and buttery! Try it out on this classic yellow cake or chocolate cake! I promise you won’t regret it.

Buttercream Ingredients

Here’s everything you need to make the best buttercream frosting! I love that they’re all things I have in my fridge and pantry. The key to the best buttercream is the ratios of each ingredient. Every time I use this recipe my buttercream frosting ends up perfectly soft and smooth! You can find exact measurements in the recipe card below.

  • Butter: Since we add salt separately, I used unsalted butter here. To make sure your frosting mixes together smoothly, use room temperature butter!
  • Powdered Sugar: Adds sweetness and gives the frosting a smooth texture.
  • Vanilla Extract: Deepens the flavor of the frosting and adds sweetness. I recommend using pure vanilla extract for the best flavor!
  • Salt: Just a pinch to enhance the flavors of the buttercream.
  • Heavy Cream: Adjusts the consistency of the buttercream frosting. It also makes it super creamy!
  • Purple Food Coloring: (Optional) If your frosting ends up yellow and you want it to be bright white, add in a drop of purple food coloring. Purple cancels out yellow tones.

How to Make the Best Buttercream Frosting

Making perfect buttercream is a lot easier than you’d think! It comes together in just a few simple steps. I know you’re going to love this frosting as much as I do. Definitely the recipe to have on hand for all of your cake-making needs!

  1. Mix Butter and Sugar: Beat the butter and powdered sugar together slowly in a stand mixer until combined.
  2. Add Vanilla, Salt and Cream: Add the vanilla, salt and 3 tablespoons of cream. Then beat until smooth.
  3. Adjust Consistency: Add more cream if needed to reach a softer, smoother consistency.
Top-down view of buttercream frosting in a glass bowl.

Tips and Tricks

Here are a few of my favorite tips for working with buttercream frosting! Once you get a taste of this deliciousness, I know it will become your go-to frosting as well!

  • Adjust Color: If your buttercream is too yellow because of the butter, add just a tiny bit of purple food coloring to get a bright white frosting.
  • Consistency: Soft buttercream is better for frosting full cakes whereas stiff is better for piping flowers and details. If you are going to be piping with it and frosting, remove however much you need to pipe with before adding more cream to soften the remaining frosting.
  • Use Room Temperature Butter: Room temperature butter is essential to getting a nice smooth buttercream.
  • Mix Slowly: Start slow when mixing, scraping down the sides and bottom of the bowl as needed. If you go too fast, then the powdered sugar will fly everywhere.
A cupcake being frosted.

How Long Does Homemade Buttercream Last?

Here’s how to store it both in the fridge and at room temperature! Be sure to refrigerate your buttercream if you’re making it ahead of time. It will stay more fresh this way.

  • At Room Temperature: Store in an airtight container at room temperature for up to 2 days. 
  • In the Refrigerator: Store in an airtight container in the fridge for up to 7 days. You will want to bring it to room temperature before using it to frost anything. It may need to be beaten for a short while with a little more cream to return to a creamy, smooth texture.
Closeup of a cupcake topped with buttercream frosting.

Delicious Cakes to Pair Your Buttercream Frosting With

Now that you have some amazing buttercream frosting on hand, here are a few delicious cakes to try it out with! They’re all soft, moist, and just what you need to satisfy your sweet tooth. For more inspiration, find my full list of cake recipes here.

Print

Best Buttercream Frosting

Need the BEST buttercream frosting for all of your favorite cakes and cupcakes? I’ve got you covered! This buttercream frosting is the only recipe you’ll ever need. Soft, smooth, and perfectly rich!
Course Cake, pantry staple
Cuisine American
Keyword buttercream frosting recipe, vanilla buttercream
Prep Time 25 minutes
Total Time 25 minutes
Servings 5 Cups
Calories 1433kcal
Author Alyssa Rivers

Ingredients

  • 1 pound unsalted butter room temperature
  • 8 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • 3-4 tablespoons heavy cream more if needed
  • Food coloring

Instructions

  • Beat the butter and powdered sugar together slowly in a stand mixer until combined. Add the vanilla, salt and 3 tablespoons of cream. Beat until smooth. Add more cream if needed to reach a softer, smoother consistency.

Nutrition

Calories: 1433kcal | Carbohydrates: 192g | Protein: 1g | Fat: 77g | Saturated Fat: 49g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 205mg | Sodium: 24mg | Potassium: 37mg | Sugar: 188g | Vitamin A: 2399IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 0.1mg


Popular posts from this blog

‘Scientific Investigation and Discovery Ensures the Wine Industry Can Continue to Produce High Quality Wines,’ says Elizabeth Tomasino, Innovator of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Images Courtesy of Anita Oberholster, Tom Collins and Elizabeth Tomasino The Researchers Are Giving Wildfire-Plagued West Coast Wine Producers Hope. Smoke taint is one of the greatest threats to America’s West Coast wine regions, with wines from over half the vintages of the last decade affected. In the age of climate change , as wildfires become an increasingly regular part of life, the need for more research into the effects of smoke on grape growing and winemaking takes on new urgency. Enter three researchers: Anita Oberholster at the  University of California, Davis ; Tom Collins at  Washington State University  and Elizabeth Tomasino at  Oregon State University . Individually, Oberholster, Collins and Tomasino had already been working on topics related to smoke and wine, but when the three applied for and received a four-year Specialty Crop Research Initiative (SCRI) grant in 2020, they combined forces, bringing research experience from their respective states to the table
Read more

The House Is ‘Intrinsically Tied to Provence,’ says Cyprien Roy of Domaines Ott, European Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of Lucy Beaugard The Historic Rosé Producer Has Never Chased Trends. For many wine lovers in the United States and beyond, Domaines Ott rosé —in its iconic amphora-shaped bottle—influenced their impression of one of the essential products of Provence . The plurality of Domaines Ott is derived from three properties: historic Château Romassan in Bandol ; Clos Mireille, a former monastery at La Londe Les Maures; and the windswept flagship Château de Selle in Taradeau. “Domaines Ott has been producing rosé for more than 100 years,” says Cyprien Roy, communications manager at Maisons Marques & Domaines USA, Inc . representing Louis Roederer, owner of Domaines Ott. Though often credited for elevating the popularity of high-end Provençal rosé around the world, the company is “not in it for producing wines that are trendy,” says Roy. Domaines Ott was founded in 1912 by Marcel Ott, a young agronomist from Alsace who found enough viticultural inspiration in Provence t
Read more

DoorDash Reintroduces: Merchant Suite to Help Restaurants Unlock New Potentials for Growth

Image
  In the face of a tough economy, supply chain interruptions, and industry-wide obstacles, small and mid-sized restaurant owners are finding it more difficult to grow their businesses. These restaurants moved with agility during the pandemic, optimizing operating models to better support their communities and their bottom line, but many are still struggling to recover as the pandemic endures and we brace for the looming recession. Through collaboration with third-party partners like DoorDash, thousands of restaurants discovered a consumer appetite for on-demand delivery that drove new revenue. This shift not only helped keep smaller operators afloat, but it introduced them to new customers at a time where consumer engagement is crucial and demand for delivery continues to grow.  Restaurateurs have seen firsthand how much opportunity exists for their businesses and food delivery apps when they work together and know that the future of the industry is highly collaborativ
Read more

Reese’s Fudge

Image
An easy 3 ingredient no-bake fudge that has Reese’s Peanut Butter Cups inside. Reese’s fudge is creamy and delicious and only takes 20 minutes to throw together! It will have the whole family wanting more. Calling all peanut butter lovers! Here are a few more sweet treats I know you’ll love: peanut butter fudge , 3-ingredient peanut butter cookies , and of course – my tried and true peanut butter bars ! 3-Ingredient Reese’s Fudge Reese’s fudge is the king of easy desserts. And no baking is required! Could there be anything better? This fudge is packed with rich peanut butter chocolate flavor. It just melts in your mouth! Honestly, this turned out so much better than expected and I couldn’t stop eating it. Everyone that I gave the fudge to was obsessed with it as well. This is your sign to make some right now! Homemade fudge is the absolute best. With how simple it is to make, there’s really no reason not to! It only takes 3 ingredients. (Yes, you read that right!) Peanut butter
Read more

Hummingbird Cupcakes

Image
A bite-sized take on a classic Southern dessert, these hummingbird cupcakes are sure to win your heart! Filled with pecans, chopped fruit, and topped with smooth cream cheese frosting, you won’t be able to stop at one! One of the unique things about hummingbird cake is that it’s filled with coconut and pineapple! If you love tropical fruits, this is the dessert for you! A few more recipes I think you’ll love are this pineapple upside down cake , coconut cream cake , and key lime poke cake ! Hummingbird Cupcakes With Cream Cheese Frosting If you’ve never had hummingbird cake before, you’re in for a treat! There’s a reason it’s been popular since the 70s! It’s similar to carrot cake in terms of spice and texture, but filled with coconut and pineapple for a pop of tropical flavor. In cupcake form, it’s even better! These delicious spiced cupcakes are so good, you won’t be able to stop at one. All of the tasty mix-ins these cupcakes have make them so amazing! Plus, they’re supremely
Read more

Move Over, White Claw: Hard Seltzer Goes Craft

Image
Getty Images There was derision in certain drinking circles when hard seltzer first captured the beverage zeitgeist in the mid-2010s . Then, when it became apparent that the fizzy fruity category was going to become a permanent fixture in consumer fridges around 2018 , many makers raced to catch up with demand. These days it’s clear that there are two hard-seltzer options: larger national brands—like White Claw , Truly and High Noon —and craft producers and upstarts that offer smaller-batch offerings. Hard Seltzer Finds Its Footing in Craft Spaces Mirroring the craft beer industry of the last 20 years, a lot of the innovation in hard seltzer flavor is happening through the smaller producers. And their offerings give consumers a chance to drink local and taste a sense of place. “Honestly, I don’t see the big brands as competition,” says Nick Smith the owner of Lumpy Ridge Brewing Co. in Estes Park, Colorado . “We’re playing different games. I believe in what makes us craft an
Read more

‘We’re Trying to Create a Legacy Region,’ Says Austin Hope, Winemaker and President of Hope Family Wines, American Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of John Fedorowicz The Winery has Championed Paso Robles Since its Days as a Cow Town. Though today it’s a globally recognized wine country full of stylish tasting rooms and lined with vines as far as the eye can see, Paso Robles , California , was little more than a dusty cowboy town when Chuck and Marilyn Hope bought land to plant vineyards here in 1978. Four decades later, Hope Family Wines produces a wide range of internationally distributed brands that are respected for both quality and affordability as well as market-leading creativity. “We became one of the larger farmers in the area,” explains their son, Austin Hope, who went from a kid playing in vineyards to a visionary for the family’s wine portfolio almost 30 years ago. “There wasn’t anyone here at the time. We went through the whole cycle of the wine industry.” They grew Zinfandel during the height of the White Zin craze, empowered the region’s Bordeaux boom and were an early adopter of the Rhône g
Read more

‘In Wine, the Most Important Decisions are Long-Term Decisions,’ says Sebastian Zuccardi, Director of Winemaking of Zuccardi Valle de Uco, New World Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of ZUCCARDI VALLE DE UCO / WINESELLERS LTD Letting the land and fruit of Argentina’s Uco Valley speak through wine has been a painstaking process of research and study. “ Zuccardi Valle de Uco is Uco Valley ,” says Sebastian Zuccardi, director of winemaking and third generation of the Zuccardi family. The winery has focused on elevating the Uco Valley region while positioning itself as one of its most iconic wine producers. The Zuccardis’ innovative spirit guided them to the Uco Valley in the early 2000s. Since then, they have explored it thoroughly, from a macro to a micro perspective. As a result, their winery is currently praised for its wines made with grapes from acclaimed appellations such as Altamira, Gualtallary and San Pablo. “As a family,” says Zuccardi, “what we did well was create something with deep roots by first understanding the region, then purchasing land, learning more about the region and finally building a winery.” In 2009, Zuccardi and his tea
Read more

Cocktail Competitions Promise Opportunity. But Who Really Wins?

Image
  For major spirits companies, cocktail competitions have long been a way to get products into the hands of creative bartenders and customers. Events start at the local level and scale all the way up to international tournaments, with potential for major prizes, mentorship from past winners, and rapid career growth.  Despite the potential benefits of getting involved with these kinds of events, not every brand wants to (or is able to) host. Independent spirit brands like Good Vodka , a vodka made from coffee fruit, find competitions too expensive and time-consuming for their small teams, which instead builds relationships with bartenders by “doing the legwork from bar to bar, account to account,” explains co-founder Tristan Willey. Willey won an Old Forester Old Fashioned Competition while working at Nomad, in addition to serving as a judge for similar competitions. He notes that judging comes with its own challenges, like drinking many Bloody Marys in quick success
Read more

A Simple Scotch and Soda Is a Refreshing Classic

Image
Stocksy Learning how to make the best Scotch and soda might sound unnecessary. After all, it’s just a combination of Scottish whisky , sparkling water and ice. In a glass. Mixing up a Scotch and soda should be as easy as falling off the proverbial log. However, it turns out there are a number of considerations that go into making the ideal version of this drink, also known as the Scotch highball. The History of the Scotch and Soda Its precise origins are murky, but the combination of Scotch and soda was making the rounds in both Britain and the U.S. in the late 1800s. Cincinnati barman C.F. Lawlor includes a whiskey and soda drink called the Splificator in his pioneering 1895 book The Mixicologist , plus a “High Ball” cocktail that features brandy or whiskey and seltzer over ice. More proof linking the Scotch and Soda to this era is a 1927 letter written by bartender and author Patrick Gavin Duffy, which was published in the New York Times. In it, Duffy states that he rarely s
Read more