Classic buttercream frosting recipe

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

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

 

more by Jamielyn »

Jamielyn Nye

Lifestyle expert, Pinterest tastemaker and blogger at iheartnaptime.com. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.

Join in! Leave a comment!





Comments

  1. Stephanie posted on February 10, 2014 at 5:54 pm (#
    1
    )

    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. Linda posted on February 12, 2014 at 4:26 pm (#
    2
    )

    Does the cake have to be kept refrigerated since the frosting has milk in it?

    Reply

    • Jamielyn replied on February 13th, 2014 at 9:51 pm

      It should be fine for several hours! I usually refrigerate the leftover cake just to be sure! :)

      Reply

  3. Kelly posted on February 18, 2014 at 1:54 am (#
    3
    )

    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 replied on February 18th, 2014 at 1:03 pm

      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

      • Kelly replied on February 19th, 2014 at 12:44 pm

        THANKS!!!

    • Heather replied on May 12th, 2014 at 1:28 pm

      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

  4. Claudia posted on March 24, 2014 at 3:14 pm (#
    4
    )

    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

    • Jamielyn replied on March 26th, 2014 at 6:13 pm

      Hi Claudia! It should be .22 kilograms of butter and .125 kilograms of powdered sugar!

      Reply

  5. Erin posted on March 30, 2014 at 5:41 pm (#
    5
    )

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

    Reply

    • Jamielyn replied on May 13th, 2014 at 11:55 pm

      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

  6. Michelle posted on April 3, 2014 at 3:56 pm (#
    6
    )

    Can you tell me how many cupcakes this recipe will frost? Thanks :)

    Reply

    • Jamielyn replied on May 13th, 2014 at 11:52 pm

      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

  7. Kristi posted on April 4, 2014 at 2:24 pm (#
    7
    )

    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 replied on April 4th, 2014 at 6:45 pm

      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

  8. Chris posted on April 12, 2014 at 5:11 pm (#
    8
    )

    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

    • Jamielyn replied on April 12th, 2014 at 6:09 pm

      Thanks for your comment! I’m glad you like this recipe, it is definitely our favorite! :)

      Reply

  9. Esther posted on April 23, 2014 at 4:09 pm (#
    9
    )

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

    Reply

    • Jamielyn replied on May 13th, 2014 at 11:54 pm

      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

  10. Caty posted on April 24, 2014 at 1:03 pm (#
    10
    )

    This frosting looks perfect! How many cupcakes will it frost? thanks!

    Reply

    • Jamielyn replied on May 13th, 2014 at 11:53 pm

      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

  11. joyce posted on June 6, 2014 at 9:11 pm (#
    11
    )

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

    Reply

    • Jamielyn replied on July 23rd, 2014 at 10:05 pm

      Hi Joyce! I use salted butter. :)

      Reply

  12. Gayle S. posted on June 8, 2014 at 4:27 pm (#
    12
    )

    Do you use frozen or fresh strawberries for the Icing?

    Reply

  13. Heather posted on June 20, 2014 at 2:04 pm (#
    13
    )

    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 replied on July 12th, 2014 at 6:59 pm

      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

  14. Caro posted on July 5, 2014 at 1:00 am (#
    14
    )

    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

    • Jamielyn replied on July 5th, 2014 at 9:04 pm

      I’m so happy you liked it! Thanks for stopping by! :)

      Reply

      • yessica replied on July 8th, 2014 at 11:49 pm

        Las barras de matequilla de cuantos gramos son de 90 gramos cada una o mas y gracias!

  15. Sue posted on July 14, 2014 at 1:01 pm (#
    15
    )

    Do you use real butter, or margarine in the buttercream frosting?

    Reply

    • Jamielyn replied on July 23rd, 2014 at 10:36 pm

      I used salted butter! :)

      Reply

  16. Erica posted on August 13, 2014 at 6:56 pm (#
    16
    )

    Just tried this recipe and it was so easy to follow and the buttercream is incredible! I didn’t need to use the milk at all, and the consistency was perfect. I did sift most of the powdered sugar and because it’s summer, I know the heat in the room helped with the softness. I also left my butter out for a couple of hours to soften. Thanks for posting this amazing recipe! My only question is storage. How long will it last and what’s the best way to store it? Thank you!!!

    Reply

  17. jennifer posted on August 17, 2014 at 12:12 am (#
    17
    )

    Do you use salted or unsalted butter?  This recipe is so super easy I definitely want try it!!  Thanks for sharing and the instructions for placing it on those cupcakes!  

    Reply

    • Jamielyn replied on August 18th, 2014 at 6:19 pm

      I used salted butter! Hope you enjoy this frosting recipe! :)

      Reply