Best Buttercream Frosting
The best buttercream frosting is made with four ingredients: butter, confectioners’ sugar, vanilla and milk. This recipe is simple and sweet!
This is the best buttercream frosting recipe because it is simple, rich and perfectly sweet. All you need is four ingredients to make this frosting and you’ll be decorating your cakes in no time.
Buttercream frosting is a classic topping for cupcakes and cake. It even makes a good filling for whoopie pies and cookie sandwiches. Try this with my vanilla cupcakes or sugar cookie bars.
Why this buttercream frosting works: This frosting has been a go-to of mine for years because it is rich and creamy without being too sweet. It’s versatile so it works for many dessert recipes—decorate any cake or cupcake, frost cookies, sandwich whoopie pies—the list goes on! The ratio of butter and confectioners’ sugar is perfect while pure vanilla extract adds the right flavor. Milk works to achieve the perfect consistency for piping.
Ingredients
This frosting recipe calls for four ingredients: unsalted butter, confectioners’ sugar, vanilla and milk. Here is a breakdown of the ingredients.
- Unsalted butter is the base for this frosting. Make sure it is at room temperature so when you have a nice creamy frosting.
- Confectioners’ sugar adds sweetness to the frosting. Sift the sugar so there are no clumps and you obtain a smooth frosting.
- Vanilla extract provides flavor to the frosting. Use pure vanilla extract (not imitation) for the best taste.
- Milk thins the frosting slightly so it is easier to spread and pipe on your desserts.
Overview: How to make buttercream frosting
Vanilla buttercream frosting is easy to make from scratch. Just follow these simple instructions:
- Beat butter until smooth. Use a stand mixer or hand mixer for this step. Mix for about 3 minutes so some air is incorporated into the butter.
- Add confectioners’ sugar. Spoon the sugar in with the butter while the mixer is running on low. Beat until incorporated, scraping down the sides and bottom of the bowl as necessary.
- Add vanilla extract. Mix just until incorporated.
- Add milk. Mix until desired consistency is reached.
Frequently Asked Questions
No. Butter is safe to eat at room temperature (about 72 degrees). If it is warmer, the frosting with start to melt. Also the milk is stabilized by the sugar, which makes it safe to eat if left at room temperature for 2 or 3 days.
Place frosting in an airtight container and store in the refrigerator for up to a week. Bring to room temperature before use. If the frosting is in a piping bag, press out any air and tie the open end with a rubber band. Frosting may need to be rewhipped or kneaded before use.
Yes. Place frosting in a plastic freezer bag and press any air out. Seal the bag shut and freeze for up to 3 months. Defrost in the refrigerator before bringing to room temperature and using.
Related Recipes
Now’s your chance to put your frosting to good use! Try my cake and cupcake recipes and frost away. My recipe for the best vanilla cupcakes is a fan favorite. It’s the first recipe I used this frosting for! Another popular dessert is sugar cookie bars. The frosting and sprinkles on top make for a festive treat! You can also use buttercream frosting on top of Vanilla Sheet Cake (Celebrating Sweets blog) or in a Chocolate Roll Cake (Sugar Salt Magic blog).
This truly is the best buttercream frosting. It’s perfectly light and creamy without being overly sweet. Be sure to use good quality vanilla extract for the best flavor. If you like this recipe, be sure tag @ifyougiveablondeakitchen on social media so I can see your frosted baking creations!
Buttercream Frosting
Ingredients
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 2 1/2 cups (300 g) confectioners' sugar, sifted
- 2 teaspoons pure vanilla extract
- Pinch salt
- 1-2 tablespoons milk,, room temperature
Instructions
- In the bowl of a stand mixer, whip the butter using the whisk attachment (the paddle works too). Beat until fluffy, about 5 minutes.
- With the mixer on low speed, gradually add in the confectioners' sugar until completely incorporated.
- With the mixer on medium speed, add the vanilla and salt, and beat for a minute, until fluffy. Add milk until desired consistency is reached.
- Transfer to a frosting bag with tip and frost away!
Notes
- Stand mixer – this makes beating frosting quick, easy and thorough
- Piping bag and tips – This assortment will give you all kinds of creative options when piping your frosting
18 Comments on “Best Buttercream Frosting”
Buttercream is just the best! I had no idea that it can be frozen!
This buttercream frosting looks incredibly delicious!
This is exactly what I need. I am going to make a dessert tomorrow!
You can never go wrong with a good homemade buttercream! 🙂
This frosting was literally the icing on the cake for my daughter’s birthday cupcakes! Perfectly light, fluffy, and delicious!
I love how easy this is to make! So delicious!
Made it yesterday, the best!!!! Not too sweet and so creamy!!!
The recipe was delicious, but it wasn’t as firm as I thought it should have been. I’ll retry tomorrow.
Hi, I am using this recipe for my daughter’s birthday cakes. I am making a sheet cake (9×13) and a round, 2 layer cake. Can you give me an idea of how much frosting this recipe makes? Thank you!
Hi Joelle – This recipe makes enough to frost 18 standard cupcakes. A normal 9×13 sheet cake is equivalent to 24 standard cupcakes. I would triple this recipe in order to frost a sheet cake and 9-inch round double layer cake. You might have a little leftover, but it’s safer to have extra to work with.
Hi. Can you add food coloring to it?
Hi – Yes you can. I prefer the gel food coloring. It’s more concentrated color so it doesn’t affect the consistency of the frosting.
How can I make this recipe more temperature tolerant? Could I had some crisco to help the frosting hold up butter?
Hi Jamie – Yes, butter-flavored shortening may be uses in place of some or all of the butter so help keep it more stable.
This frosting tasted so good, but I wish I had known that it does not harden. I used it on sugar cookies and I have to put them in the refrigerator to get the frosting to harden. Then after I take them out they soften up again.
This is the best buttercream frosting I’ve ever had! I was skeptical at first but it came out perfect.
Hello, I am planning to try this recipe for my next cake, but wanted to inquire about the salt. Is it optional? Only four ingredients are identified in your commentary – butter, confectioners’ sugar, vanilla & milk – so I was surprised when I saw a pinch of salt in the recipe ingredients.