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A trip of vanilla cupcakes topped with vanilla buttercream. The cupcakes have teal polka dot liners and pink, white and teal sprinkles.

How to Make Buttercream Frosting

  • Author: Beyond Frosting
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 3-8 cups

Description

Learn how to make buttercream frosting with this easy tutorial. I’ve been making this homemade American buttercream frosting recipe for years! It’s perfect for piping on cupcakes, decorating cakes and is a simple starting point for other buttercream frosting flavors.

Ingredients

Frosting for 12 cupcakes

  • 3/4 cup (170g) unsalted butter, cold.
  • 23 cups (260g-390g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1 tablespoon (15ml) heavy whipping cream (or milk)
  • Pinch of salt (optional)

Frosting for 24 cupcakes

  • 1 1/2 cups (339g) unsalted butter, cold.
  • 5 cups (650g) powdered sugar
  • 2 1/2 teaspoons (12ml) vanilla extract
  • 2 tablespoons (30ml) heavy whipping cream (or milk)
  • Pinch of salt (optional)

Frosting for 3 layer, 8-inch cake 

  • 2 1/2 cups (567g) unsalted butter, cold
  • 810 cups (1041-1301g) powdered sugar
  • 1 tablespoon (15ml) vanilla extract
  • 34 tablespoons (45-60ml) heavy whipping cream (or milk)
  • Pinch of salt (optional)

Instructions

  1. Cut the butter into pieces. Using the paddle attachment, whip the butter for 3-5 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color and has increased in volume.
  2. Add 2 cups of powdered sugar at a time and mix on low speed until incorporated into butter then continuing adding additional powdered sugar, alternating with the vanilla extract and heavy cream.  After each additional of 2 cups of powdered sugar, beat for about 60 seconds on medium-high or until the powdered sugar is well combined.
  3. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.

Notes

  • Make ahead and storage options: This recipe can be made in advance and kept in an airtight container or in the fridge for two days before serving. Any longer than that and I would recommend freezing it. Bring to room temperature prior to using, rewhip in the mixer as needed
Nutrition Information:
1/4 cup
202
24.5g
2.3mg
11.7g
7.3g
25g
0g
.1g
31.2g
  • Category: Frosting
  • Method: Mixer
  • Cuisine: American

Keywords: buttercream frosting, best buttercream, vanilla buttercream