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Classic buttercream frosting recipe -creamy, sweet and delicious! The perfect frosting for cupcakes, cookies and cakes.

I shared a similar version of this recipe when I posted my sugar cookies last year, but have tweaked it a little bit recently, so I thought I would share the updated version. This buttercream frosting recipe is perfect for making those fancy cupcakes you see in bakeries. It is so so good!

With buttercream frosting there is really 4 key ingredients: powdered sugar, butter, vanilla and milk. It’s really all about the amounts you put in that will change the consistency. I usually like to stick with 2 sticks of butter and 4 cups of powdered sugar as a starting point. If I’m making cookies, I like my frosting a little thinner, but with cupcakes I like it pretty thick so it holds up really well. You just can’t go wrong with buttercream! Seriously… butter + powdered sugar….YUM!

Classic buttercream frosting recipe

Ingredients

  • 2 stick of butter (softened)
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • 2-5 teaspoons of cream or milk

Instructions

  1. In a large mixing bowl whip the butter. Slowly add in 2 cups of powdered sugar. Mix until combined. Add the vanilla and 1 more cup of powdered sugar and continue mixing. At this point you may need to add a teaspoon or two of milk to thin the frosting down. Add in your last cup of powdered sugar and mix until combined. Add more or less milk depending on the consistency. You want the frosting nice a creamy, but for it to be able to hold a point.
http://www.iheartnaptime.net/buttercream-frosting-recipe/

Find the recipe for  these delicious chocolate cupcakes HERE.

Classic buttercream frosting recipe on iheartnaptime.com -creamy, sweet and delicious! The perfect frosting for cupcakes, cookies and cakes.

Here is the cupcakes frosted with the 1m tip. See how perfectly the frosting holds up? Love it! Plus it so so yummy! I could lick the frosting straight from the bowl! ;)

Classic buttercream frosting recipe on iheartnaptime.com -creamy, sweet and delicious! The perfect frosting for cupcakes, cookies and cakes.

 

Looking for more desserts with frosting? You’ll love these too:

Strawberries and cream cake

strawberry cake

The BEST orange sweet rolls 

Orange sweet rolls on I Heart Nap Time

Neapolitan cupcakes

neopolitan cupcakes

 

Jamielyn Nye is the owner and managing editor of I Heart Nap Time. She aspires to reach women, get their creative juices flowing, and to genuinely inspire. Her unique projects have been featured on many popular websites, including: BHG, Martha Stewart, Fox, ABC, People, Parents and more. When she’s not creating . . . Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.

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32 Responses to “Classic buttercream frosting recipe”

  1. Stephanie

    My gosh this looks incredible. My mom always told me that buttercream frosting is the very best but I have never made any before. Im totally pinning this to make later!

    Reply
  2. Kelly

    I want to make these cupcakes using your buttercream frosting. I need to add food coloring though. Is that going to mess up the texture and/or flavor??? I’m doing a rainbow themed birthday party and need frosting in every color.

    Reply
    • Jamielyn

      Hi Kelly! I think that it will work well if you add food coloring, I would just use it in moderation! The flavor should pretty much stay the same, but I have heard that if you add too much liquid coloring it could change the texture a little bit in buttercream frosting. Let us know how it goes! :)

      Reply
    • Heather

      Kelly, use the gel colors. Wilton and AmeriColor are both brands you should be able to easily find. I prefer the AmeriColor because it’s in an easy to use squeeze bottle. You’ll need a lot less of it to achieve the color you want and it won’t change the consistency or taste. (I realize you have probably already made whatever it was when you asked but I thought it might help for future reference)

      Reply
  3. Claudia

    These look great, but how much Kilogram would a stick of butter and a cup of powdered sugar be? I use the european system :p

    Reply
  4. Erin

    Hi! I’m going to use this frosting for cupcakes. About how many cupcakes will this recipe frost? Thanks:)

    Reply
    • Jamielyn

      Hi Erin! With the tip it should frost about 12-15 and if you spread it on with a knife it should frost at least 24! :)

      Reply
    • Jamielyn

      With the tip it will frost between 12-15 and if you are just spreading it on with a knife it should frost at least 24! :)

      Reply
  5. Kristi

    Hi, I am about to make the cupcakes now for my 2 yr old bday party tomorrow and next will be the frosting. I noticed cream of milk in the frosting recipe. What is cream of milk? Is it just heavy cream?
    Thanks!

    Reply
    • Jamielyn

      Hi Kristi! You can use heavy cream OR milk, either one will work just great! Hope these cupcakes turn out well for your 2 year olds party! :)

      Reply
  6. Chris

    Wow! I just made this for a chocolate cake I’m serving for dessert tonight. Tastes heavenly! I don’t know why I’ve been scared to make frosting all these years…this was easy!

    Reply
  7. Esther

    How would you alter this recipe for chocolate buttercream frosting? I would like to use it for a cookie cake. Thanks!

    Reply
    • Jamielyn

      Hi Esther! I haven’t tried altering this recipe to a chocolate buttercream, but you could add in 1 Tb. of cocoa powder at a time until you get the taste you want! :)

      Reply
    • Jamielyn

      With the tip it should frost between 12-15 and if you are just spreading it with a knife it will be at least 24! :)

      Reply
  8. joyce

    Do you use salted or unsalted butter for your butter cream?
    Just curious if the salted would make it taste to salty.

    Reply
  9. Heather

    If I use this on the cake and then put fondant over it, would it be okay not refrigerated? Or if I have to keep it in the fridge would that mess up the fondant? Thanks!

    Reply
    • Jamielyn

      Hi Heather! I haven’t used fondant very often, so I’m not sure. I have heard that refrigerating fondant will make it start to melt and others who haven’t had a problem with it. I always refrigerate my cream cheese frosting if it will be out for more than a few hours. If possible, I would add the fondant a few hours before and you won’t have to worry about refrigerating it. :)

      Reply
  10. Caro

    Hey! I just tried this recipe and it is great! The amount is perfect and it tastes delicious! Good Job and Thanks for sharing :)

    Reply