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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!
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
- 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.
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 to 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.
Rate This Recipe
Recipe
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
- 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.
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