You won’t believe the simplicity of this easy buttercream frosting recipe! With just two steps you’ll make perfect buttercream every time!
Does this sound familiar – You try to make buttercream and it comes out too soft so you end up adding so much sugar, it ruins the flavor? I can’t tell you how many times that’s happened to me!
I created this recipe so I can have a buttercream that comes out perfect every time!
Why This Recipe Works
- The ‘all in one method’ keeps the frosting from being over-mixed which softens and thins out the frosting.
- Using softened butter that’s still cool to the touch ensures the buttercream stays creamy without the need for more sugar.
- Using cream instead of milk creates and rich and creamy frosting.
This easy vanilla buttercream frosting is great for frosting cakes and cupcakes. It’s so creamy and delectable, you might want to just eat it with a spoon!
The Key To This Recipe
For this recipe, I use a one-bowl method (that works best when a food processor is used but also works with mixers too). To make it you just throw all the ingredients into the bowl and mix until creamy. For my food processor, it takes a minute. After the first 30 seconds, I scrape the bowl and run it for 30 seconds more. That’s it!
To use a mixer, you start low and once the sugar starts to look mixed into the butter, you finish with a higher speed. Either method is super quick and easy!
Best Buttercream Frosting Ingredients
- Sugar: Whether you call it powdered sugar or confectionary sugar, the best one to use for frosting is 10X sugar (which is the level of fineness that brands display on the packaging). If your sugar isn’t marked, be sure not to skip the sifting process as it’s the best way to ensure the best possible result.
- Cream Vs Milk: Although milk will work just fine to make buttercream, chilled whipping cream is recommended. It adds not only creaminess, but it also helps keep the frosting cool allowing the cream to whips with the butter, resulting in a light, fluffy, and creamy buttercream.
- Butter: Although salted butter can help balance sweetness, you can use either salted or unsalted butter to make frosting. Just be sure to use softened butter that’s still cool to the touch as warm butter can result in buttercream that’s too soft and requires extra sugar to firm up.
- Vanilla: Use good quality vanilla extract, vanilla bean paste or beans scraped from a vanilla pod for the best possible flavor.
How To Make Easy Buttercream Frosting
Add all of the ingredients to the bowl of a food processor or mixer.
Mix until creamy (scraping the bowl after the sugar looks combined).
Transfer to a covered bowl or container until needed.
When stored properly, buttercream frosting can last in the fridge for up a week in the refrigerator or up to 3 months in the freezer.
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Quantity
This recipe makes approximately 2 cups of frosting which is enough for:
- 12-16 cupcakes
- 9×13 inch cake
- 8″ layer cake
- 9″ layer cake (a thin layer of frosting including filling).
Tips For Best Results
- Use 10X powdered or confectioners sugar for the best consistency.
- Use softened butter that’s still cool to the touch. Warm butter will create buttercream that’s too soft.
- Use cold cream which allows it to whip with the butter, resulting in a light, fluffy, and creamy buttercream.
- Heavy Cream/Whipping Cream is great for a creamy consistency, but you can use half-and-half (AKA Single Cream), or whole milk instead.
Freezing Instructions
Freeze in an airtight, freezer-safe container for up to three months.
Thaw overnight in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
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Let’s Make EASY Buttercream Frosting
Ingredients
- 12 oz butter (1½ cups/3 sticks) softened still cool to the touch
- 3 cups powdered sugar sifted
- ⅓ cup heavy whipping cream
- 1½ teaspoons vanilla extract
Instructions
- Add all of the ingredients to the bowl of a food processor or mixer.
- If using a food processor, mix on high for 30 seconds. Scrape the bowl and mix again until smooth (this should only take 30 seconds-1 minute).
- If using a mixer, start on low (to avoid a mess), and once the sugar starts to look mixed into the sugar, finish with a higher speed until smooth.
- Transfer to a covered bowl or container until needed. When stored properly, buttercream frosting can last in the fridge for up to a week in the refrigerator or up to 3 months in the freezer.
Tips + Notes
- Use 10X powdered or confectioners sugar for the best consistency.
- Use softened butter that’s still cool to the touch. Warm butter will create buttercream that’s too soft.
- Use cold cream, which allows it to whip with the butter, resulting in a light, fluffy, and creamy buttercream.
- Heavy Cream/Whipping Cream is great for a creamy consistency, but you can use half-and-half (AKA Single Cream), or whole milk instead.
Freezing Instructions
Freeze in an airtight, freezer-safe container for up to three months. Thaw overnight in the refrigerator, then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a heavy cream or milk splashes will help thin the frosting out again, if needed.
Lisa says
Hi Erren,
This looks like a great recipe to make for my mom’s 95th birthday cake. I was hoping to make the cake the evening before and so am wondering if this buttercream needs to be refrigerated? Thanks so much!
Erren Hart says
Hi Lisa, it can stay out at room temperature for up to 2 days, and then it will have to be refrigerated.
Jayme says
I had to come back to tell you I use this recipe all the time, it’s foolproof, thank you!
Erren's Kitchen says
I love to hear this Jayme, glad you like it 🙂
Heather T says
This recipe is just outstanding and unbelievably simple. It’s my new favorite! Thanks!!
Erren Hart says
I’m so glad you enjoyed the recipe! Thanks for taking the time to comment! 🥰
Jessica Roberts says
I haven’t had a chance to try this yet and as m luck would have it I am completely out of vanilla extract. I have a question though. Do you measure 3 cup unsifted and then sift it or do you soft and measure. Thank you!
Erren Hart says
I measure then sift. Hope you enjoy the recipe. Please stop back to let ,e know!
Valentina says
Hi Erren,
I have a comment and a question. I absolutely loved your buttercream frosting recipe – best I’ve ever made! Now I want to make chocolate buttercream frosting. Can I use your buttercream frosting recipe and simply add unsweetened cocoa to it? If so, do you know how much? Thank you for all your awesome recipes.
Erren's Kitchen says
Hi you can start by adding a 1/4 cup of cocoa powder and do a taste test, add more if needed. I hope this helps 🙂
Recipe I want it for wedding cake can I use almond extract also or should I use it just by itself instead of vanilla extract or both together?sherry says
I want to use this frosting Recipe I want it for wedding cake can I use almond extract also or should I use it just by itself instead of vanilla extract or both together?
Erren Hart says
I honestly have never used almond extract before in a frosting. Typically it’s quite strong so I would add a teaspoon at a time and then taste to see if it needs more. You can also use vanilla too. It’s a personal prefrence.