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.
More great Recipes
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 splash of heavy cream or milk will help thin the frosting out again, if needed.
Sophia says
Can’t get over how easy this was to to make! Loved it! 👏
Erren's Kitchen says
Thank you Sophia, I’m glad you enjoyed it 🙂
Cheryl says
OMG so easy and YUM!!
Erren Hart says
That’s great feedback! Thanks!
Zoe says
Made this today for my daughter’s birthday! It was great to finally make homemade frosting! So easy! Thank you!
Erren's Kitchen says
Hi Zoe, I’m so glad you like it 🙂
Jill says
Shockingly easy and so yummy!! You’re the best!
Erren's Kitchen says
Wow, thank you, high praise indeed 🙂
Tanya says
I can’t believe how easy this was to make! I usually fail miserably when it comes to frosting. Thank you for changing all that!
Erren Hart says
I know exactly how you feel! I am so glad you found us! 🙂
Dina says
OMG this is my new favorite frosting recipe! So simple and absolutely delicious!! Thank you!
Erren Hart says
Yay! I’m so happy to hear it! 🙂
Jenny says
I made this today because I wanted to see if frosting could really be that easy. IT WAS! Came out perfect! Thank you!
Erren Hart says
That’s wonderful to hear! 🙂 Thanks for being the first to give feedback!