HOW TO MAKE BUTTERCREAM FROSTING
Today we’re covering how to make homemade buttercream frosting. Actually, we’re covering just how EASY it is to make your own frosting right at home. If you’ve been buying store-bought frosting, you’ll want to ditch it after seeing just how easy it is to make your own.
The best part? This recipe makes a great base for so many different flavor variations too! So, let’s get started.
Learn how to make buttercream frosting with this easy tutorial. This is the BEST recipe for homemade buttercream, it pipes perfectly, and makes a great base for other frosting flavors too!Save
You’ll start out with two sticks of unsalted butter softened to room temperature. I use unsalted butter in all of my recipes because the amount of salt in salted butter can vary quite a bit between different brands. By using unsalted butter, you control the amount of salt in your recipe.
You’ll beat the butter with a mixer for about 1 minute, just until it’s nice and smooth.
Learn how to make buttercream frosting with this easy tutorial. This is the BEST recipe for homemade buttercream, it pipes perfectly, and makes a great base for other frosting flavors too!Save
Next, you’ll mix in your powdered sugar (also know as confectioners sugar or icing sugar). I typically only use about 3 cups of powdered sugar for a batch of this frosting. Some recipes call for quite a bit more powdered sugar, but I’ve found that 3 cups is all you really need. It’s best to sift the powdered sugar beforehand, but if I’m being honest I usually skip the extra step.
When you first start mixing the powdered sugar with the butter, mix it on low speed so you don’t end up throwing it all over the place. Once it starts to come together, you’ll mix in the heavy cream, vanilla extract, and a pinch of salt. Heavy cream or heavy whipping cream really work best in this recipe. You can use milk, but keep in mind that the frosting won’t be nearly as creamy or hold it’s shape quite as well. I usually just mix the frosting for another minute or so until everything is well combined.
Learn how to make buttercream frosting with this easy tutorial. This is the BEST recipe for homemade buttercream, it pipes perfectly, and makes a great base for other frosting flavors too!Save
Easy, right? The best thing about this recipe is that you can change it up to make different flavors of frosting. I’ve included 4 different variations below, but keep in mind that you can do so much more with this recipe. A few easy ways to change it up is to add different extracts like mint, almond, lemon, etc. and a little food coloring.
Here’s a few of my favorite cupcake recipes that you can use with this frosting:
Chocolate Cupcakes
Vanilla Cupcakes
Lemon Cupcakes
Pumpkin Cupcakes
Any of these cupcake recipes make an excellent base for this frosting. And the possibilities are really endless once you have a good cupcake and buttercream recipe. This recipe also makes enough to generously frost a batch of 12-14 cupcakes. If you prefer less frosting, you can cut the recipe in half. If I’m frosting a single layer cake, I cut this recipe in half as well.
*You can also find my full tutorial for how to prepare your piping bag and frost cupcakes here!*
5.0 from 9 reviews
HOW TO MAKE BUTTERCREAM FROSTING
Save
Prep time: 10 mins
Total time: 10 mins
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Learn how to make buttercream frosting with this easy tutorial. This is the BEST recipe for homemade buttercream, it pipes perfectly, and makes a great base for other frosting flavors too!
INGREDIENTS
1 cup (230 grams) unsalted butter, softened to room temperature
3 cups (360 grams) powdered sugar
2-3 tablespoons heavy cream or heavy whipping cream
1 teaspoon vanilla extract
pinch of salt, adjust to taste
INSTRUCTIONS
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth.
Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together.
Add in the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium-high speed for another minute or until everything is well combined, scraping down the sides of the bowl as needed.
NOTES
Frosting can be made 1-2 days in advance, cover tightly and transfer to the refrigerator. Remove from the refrigerator and bring to room temperature before frosting cupcakes/cakes.
Frosting will also freeze well for 2-3 months, thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting cupcakes/cakes.
The best part? This recipe makes a great base for so many different flavor variations too! So, let’s get started.
Learn how to make buttercream frosting with this easy tutorial. This is the BEST recipe for homemade buttercream, it pipes perfectly, and makes a great base for other frosting flavors too!Save
You’ll start out with two sticks of unsalted butter softened to room temperature. I use unsalted butter in all of my recipes because the amount of salt in salted butter can vary quite a bit between different brands. By using unsalted butter, you control the amount of salt in your recipe.
You’ll beat the butter with a mixer for about 1 minute, just until it’s nice and smooth.
Learn how to make buttercream frosting with this easy tutorial. This is the BEST recipe for homemade buttercream, it pipes perfectly, and makes a great base for other frosting flavors too!Save
Next, you’ll mix in your powdered sugar (also know as confectioners sugar or icing sugar). I typically only use about 3 cups of powdered sugar for a batch of this frosting. Some recipes call for quite a bit more powdered sugar, but I’ve found that 3 cups is all you really need. It’s best to sift the powdered sugar beforehand, but if I’m being honest I usually skip the extra step.
When you first start mixing the powdered sugar with the butter, mix it on low speed so you don’t end up throwing it all over the place. Once it starts to come together, you’ll mix in the heavy cream, vanilla extract, and a pinch of salt. Heavy cream or heavy whipping cream really work best in this recipe. You can use milk, but keep in mind that the frosting won’t be nearly as creamy or hold it’s shape quite as well. I usually just mix the frosting for another minute or so until everything is well combined.
Learn how to make buttercream frosting with this easy tutorial. This is the BEST recipe for homemade buttercream, it pipes perfectly, and makes a great base for other frosting flavors too!Save
Easy, right? The best thing about this recipe is that you can change it up to make different flavors of frosting. I’ve included 4 different variations below, but keep in mind that you can do so much more with this recipe. A few easy ways to change it up is to add different extracts like mint, almond, lemon, etc. and a little food coloring.
Here’s a few of my favorite cupcake recipes that you can use with this frosting:
Chocolate Cupcakes
Vanilla Cupcakes
Lemon Cupcakes
Pumpkin Cupcakes
Any of these cupcake recipes make an excellent base for this frosting. And the possibilities are really endless once you have a good cupcake and buttercream recipe. This recipe also makes enough to generously frost a batch of 12-14 cupcakes. If you prefer less frosting, you can cut the recipe in half. If I’m frosting a single layer cake, I cut this recipe in half as well.
*You can also find my full tutorial for how to prepare your piping bag and frost cupcakes here!*
5.0 from 9 reviews
HOW TO MAKE BUTTERCREAM FROSTING
Save
Prep time: 10 mins
Total time: 10 mins
Learn how to make buttercream frosting with this easy tutorial. This is the BEST recipe for homemade buttercream, it pipes perfectly, and makes a great base for other frosting flavors too!
INGREDIENTS
1 cup (230 grams) unsalted butter, softened to room temperature
3 cups (360 grams) powdered sugar
2-3 tablespoons heavy cream or heavy whipping cream
1 teaspoon vanilla extract
pinch of salt, adjust to taste
INSTRUCTIONS
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth.
Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together.
Add in the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium-high speed for another minute or until everything is well combined, scraping down the sides of the bowl as needed.
NOTES
Frosting can be made 1-2 days in advance, cover tightly and transfer to the refrigerator. Remove from the refrigerator and bring to room temperature before frosting cupcakes/cakes.
Frosting will also freeze well for 2-3 months, thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting cupcakes/cakes.
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