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Home / Quick and Easy

EASY Buttercream Frosting

Foolproof cake frosting that requires only a handful of ingredients and just minutes to prepare.

Erren Hart

|

last Updated:

10/09/2021
4.84 from 31 votes
Jump to Recipe Video
Serves: 12
Prep: 5 minutes mins
Cook: 0 minutes mins
a cupcake topped with a swirl of frosting and sprinkles
fresh made buttercream in a bowl
a cupcake topped with a swirl of frosting and sprinkles

a cupcake on a pink cake stand topped with a swirl of buttercream and decorated with sprinkles.

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You won’t believe the simplicity of this easy buttercream frosting recipe! With just two steps, you’ll make perfect buttercream every time!

a cupcake topped with a swirl of buttercream and decorated with sprinkles.
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Sound familiar? You try to make buttercream, but it ends up too soft. Then, you add so much sugar to fix it that the flavor gets ruined. I can’t even count how many times that’s happened to me! So, I came up with this recipe to make sure my buttercream turns 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.
  • Softened butter that’s still cool to the touch ensures the buttercream stays creamy without needing 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

a photo of sugar, cream vanilla and butter
  • Sugar: Whether you call it powdered sugar or confectionary sugar, the best one for frosting is 10X sugar (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 also helps keep the frosting cool, allowing the cream to whip 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.

buttercream ingredients in a food processor

Mix until creamy (scraping the bowl after the sugar looks combined).

a spoon filled with frosting

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.

fresh made frosting in a bowl

More great Recipes

  • Chocolate Ganache Frosting
  • Chocolate Whipped Cream Frosting
  • Stabilized Whipped Cream
  • Easy Red Velvet Cupcakes

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.

Rate This Recipe

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a cupcake on a pink cake stand topped with a swirl of buttercream and decorated with sprinkles.

Recipe

EASY Buttercream Frosting

Foolproof cake frosting that requires only a handful of ingredients and just minutes to prepare.
4.84 from 31 votes
Print
Prep Time: 5 minutes mins
Cook Time: 0 minutes mins
Total Time: 5 minutes mins
Serves 12

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
  • 1 pinch salt (optional)

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

  • 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.
Show Nutrition Hide Nutrition

Nutrition

Calories: 344 | Carbohydrates: 30g | Protein: 1g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 70mg | Sodium: 206mg | Potassium: 12mg | Sugar: 29g | Vitamin A: 806IU | Calcium: 11mg | Iron: 1mg
Created by Erren Hart
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4.84 from 31 votes (11 ratings without comment)

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50 responses

  1. Kay Avatar
    Kay
    06/01/2025

    I didn’t need much frosting so I used 1/3 the amount of butter, ie 1 stick, 1 cup of Swerve confectioner sugar, vanilla, and 2 Tb heavy cream. Even with the Swerve I got some nice texture and the taste was good. I’m going to try making the left over chocolate. Thank you for a nice basic recipe

    Reply
    1. Erren's Kitchen Team Avatar
      Erren’s Kitchen Team
      06/01/2025

      Thanks so much for sharing your variation! I’m glad to hear the reduced version worked well for your needs—and that Swerve gave you good texture and taste! It’s always great to see how flexible this basic buttercream can be. I love the idea of using the leftovers for a chocolate version—can’t wait to hear how that turns out!

      Reply
  2. Linda Downing Flinn Avatar
    Linda Downing Flinn
    04/09/2025

    I hope others don’t make the same mistake I did when making this recipe. The butter states 12oz (1 1/2 cup/ 3 sticks) so I softened 3sticks, not even thinking that it should be 1 1/2 sticks. It is VERY buttery! I’m going to keep adding sifted powdered sugar until it doesn’t taste like whipped butter. Lol
    I only gave it a 3 because of the confusion of the amount of butter.

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      04/09/2025

      Oh no—I’m so sorry for the confusion, and I totally understand how that mix-up could happen! The recipe does call for 12 oz of butter, which is the same as 1½ cups or 3 sticks—so it sounds like you actually used the right amount. 😊

      If it still came out super buttery, it could be that the butter wasn’t fully incorporated or needed a bit more powdered sugar to balance the texture and taste. I’m glad you’re adjusting it—adding more sugar is a great way to bring it back! Hope that helps!

      Reply
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