Classic Buttercream Frosting Recipe – Creamy, sweet and delicious! The perfect frosting for cupcakes, cookies and cakes. This buttercream frosting will become one of your staple recipes when baking!
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!
Buttercream frosting
This buttercream frosting is so delicious and is perfect on cupcakes, cakes, cookies…you name it. And it’s so easy too. It’s been a staple for me over the years and can be used on so many different dessert recipes.
With buttercream frosting, there are really 4 key ingredients: powdered sugar, butter, vanilla and milk. It’s all about the amounts you put in that will change the consistency of the buttercream. 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! So light and fluffy.
How to make buttercream frosting
This homemade buttercream frosting is so simple to whip up! Remember that in order to change the consistency based on what you’re using this buttercream frosting for, it’s all about the amounts used. Just add more or less milk depending on the consistency you’re aiming for.
- Whip the butter in a large mixing bowl.
- Slowly add in 2 cups of powdered sugar and mix until combined.
- Next 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.
- Then add in your last cup of powdered sugar and mix until combined. Add more or less milk depending on the consistency. You want the buttercream frosting to be thick, creamy and able to hold a point.
Favorite ways to use buttercream frosting recipe
Cupcakes: My absolute favorite way to use buttercream icing is on cupcakes, especially chocolate cupcakes! The frosting holds up so well on them. I use a 1m tip to frost my cupcakes. If using a tip, the buttercream frosting recipe will frost between 12-15 cupcakes. If spreading with a knife, it will frost about 24 cupcakes.
Cakes: This buttercream recipe is perfect for cakes! I love to create variations like chocolate and strawberry buttercream and use them in my layered Neapolitan cake. A common question I get is “Do you have to refrigerate a cake with buttercream frosting?” The answer is no, the cake will be fine at room temperature for several hours. I usually refrigerate any leftover cake just to be safe.
Cookies: Frosting cookies is another delicious way to use this buttercream icing. Try using it on sugar cookies, whoopie pies or peanut butter blossoms.
Bars: The buttercream frosting tastes amazing on sugar cookie bars as well.
Frequently asked questions about buttercream frosting
How long can buttercream frosting sit out? This is a personal preference, but I let my buttercream frosting sit out at room temperature for up to 48 hours. If it’s not going to be used before 48 hours, then I’ll store in the refrigerator. Before serving, I’ll take it out of the fridge and let sit out for at least an hour to soften.
Will buttercream melt at room temperature? The buttercream icing will not melt if stored at room temperature. If the temperature gets warm and humid, that’s when the buttercream will most likely begin to melt.
Does homemade buttercream frosting need to be refrigerated? I only refrigerate my homemade buttercream frosting after 48 hours. If I’m using it before then, I’ll let it sit out at room temp.
Can I make buttercream with salted butter? Yes! I prefer to use salted butter when making buttercream. You can use unsalted butter too.
Can you freeze buttercream frosting? Yes. Store buttercream in an airtight container (I prefer freezer bags) in the freezer. To thaw, stick in the refrigerator over night.
Classic Buttercream Frosting
Ingredients
- 2 sticks butter (salted, softened)
- 4 to 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 to 5 teaspoons of cream or milk
Instructions
- 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 to be thick, creamy and to be able to hold a point.
Nutrition
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!
Does the cake have to be kept refrigerated since the frosting has milk in it?
It should be fine for several hours! I usually refrigerate the leftover cake just to be sure! :)
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.
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! :)
THANKS!!!
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)
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
Hi Claudia! It should be .22 kilograms of butter and .125 kilograms of powdered sugar!
Hi! I’m going to use this frosting for cupcakes. About how many cupcakes will this recipe frost? Thanks:)
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! :)
Can you tell me how many cupcakes this recipe will frost? Thanks :)
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! :)
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!
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! :)
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!
Thanks for your comment! I’m glad you like this recipe, it is definitely our favorite! :)
How would you alter this recipe for chocolate buttercream frosting? I would like to use it for a cookie cake. Thanks!
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! :)
This frosting looks perfect! How many cupcakes will it frost? thanks!
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! :)
Do you use salted or unsalted butter for your butter cream?
Just curious if the salted would make it taste to salty.
Hi Joyce! I use salted butter. :)
Do you use frozen or fresh strawberries for the Icing?
I used fresh strawberries! Here is the link for the recipe: https://www.iheartnaptime.net/strawberry-cream-frosting/.
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!
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. :)
Hey! I just tried this recipe and it is great! The amount is perfect and it tastes delicious! Good Job and Thanks for sharing :)
I’m so happy you liked it! Thanks for stopping by! :)
Las barras de matequilla de cuantos gramos son de 90 gramos cada una o mas y gracias!
Do you use real butter, or margarine in the buttercream frosting?
I used salted butter! :)
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!!!
Hi Erica! This frosting should last up to a week and I always store it in an airtight container.
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!
I used salted butter! Hope you enjoy this frosting recipe! :)
Wanted to decorate a carrot cake for my daughters first birthday and was going to try to use this frosting…. Do you think it is stiff enough to do so, I’ve never done one before so I’m talking simple decorating I’m not a pro, LOL. Thinking doing something w a decorating tip or like a rosette design, so basically wanted to know the consistency of this frosting, Thank you!
Yes I definitely think this frosting is stiff enough for a rosette design! :)
Hi how many grams of the ingredients would this be, I’m in Australia and our standard stick of butter would be 250g??
Thanks
Hi Panna! I tried to figure it out and this is what I got: 500 grams of powdered sugar, 226 grams of butter, 8.4 grams of vanilla, and 2-4 grams of milk! Hope that helps. :)
Perfect thanks! Wanted to know if you can make icing up ahead time and cover in fridge covered then use following day????? Also once u frost cupcakes and cake do they need to stay in fridge or out on counter room temp better!???? Thank you
I wanted to know this vanilla is vanilla essence or vanilla ice cream or what?
Hi! It’s vanilla extract.
Hi, I love this recipe! First time I have made buttercream icing (I ususally buy it) and it is sooo easy! Thanks for sharing!
I’m so glad you liked it Lisa! Homemade frosting is definitely my favorite. :)
Stephanie my Mom had a great simple recipe she used to put on her angel food cakes. She passed away years ago and wish I could find it. Will try this one. I remember tasting the sugar granuales, so not sure if powder sugar would be it or regular sugar? Or combo? Max cited to see if this is it
Hi Julie! I hope you enjoy these buttercream recipe. It is easy and delicious! :)
hiya jamielyn can u use unsalted butter for the butter cream frosting
Yes you can, I just like using salted butter better!
Just made this and will never stray from it for the rest of my life! My mom taught me to make this, but I only remember throwing the ingredients together without measuring. So, my end result always tasted like confectioners sugar & I’d try to tweak the amount of vanilla and cream to improve it. Duh! It needed the BUTTAH!!! Thanks for saving my frosting & showing me a better way! :-)
Thank you so much for your sweet comment! I am so happy that you enjoyed this buttercream frosting. It is one of my favorites! :)
What kind of frosting is hold enough to make roses for cakes .
Should I store the cupcakes with buttercream frosting in the fridge?
Hi Ann! This is a personal preference. I don’t store buttercream if in the fridge unless it’s not going to be eaten over the next 48 hours. If I do put it in the fridge, I take it out at least an hour before I want to eat it. Hope that helps! :)
Absolutely delicious!!!!!!! It was so easy to make too!!! Thank you so much for this recipe!!
This recipe for buttercream is one i have used many times and the variations you can do with it are endless…..i have fine added finely chopped fruit and stirred it into the mix and piped onto cupcakes (the kids love em)in fact one time i used fresh pineapple very finely chopped and filled a sponge with it Heaven on a cake so to speak.x
That sounds delicious!
hey Jamielyn! how much frosting does this recipe make? i just need to frost 1 dozen cupcakes, so wondering if I should halve this recipe….
If you’re only frosting one dozen cupcakes, I would half it unless you like A LOT of frosting. :)
Can you please provide the frosting recipe that is shown in the video? The video shows cream cheese. Thanks! Also wondering if you actually bake the cupcakes in the parchment squares, like is shown at the end of the video.
Hi! Here is the recipe for the cream cheese frosting I used: https://www.iheartnaptime.net/red-velvet-brownie/. It all depends on my mood, but I definitely bake them in the parchment baking cups when I have them on hand! :)
Is the best chocolate cake recipe I’ve ever made I have gotten so many compliments of they have never had such a great chocolate cake I’m going to try your butter cream on the top of it hope it turns out thank you for the recipe
I’m so glad you like this recipe! Thanks for your comment Jackie! :)
I have been wanting to try this forever, thank you for such an easy to follow recipe!
Hope you enjoy! There’s nothing quite like homemade frosting. :)
Nothing beats a classic! There are so many fabulous uses for this buttercream frosting.
Such a great recipe to have on hand for cupcakes, cinnamon rolls, sugar cookies, etc! :)
mmm what a wonderful frosting. My family loves desserts, and it’s a great idea to use it to my cupcakes. This looks really good!
Thank you! I hope you enjoy it! :)
I love the texture of this frosting! I need to try your recipe!
Thank you! It is such a versatile frosting, perfect for cakes, cookies, and cinnamon rolls! Hope you enjoy. :)
This frosting would be perfect for my next cake! Yum!
Hope you enjoy! :)
I could eat this by the spoonful! Love a good buttercream frosting, especially homemade!
I’m definitely guilty of sneaking spoonfuls while frosting cupcakes! There really is nothing like homemade frosting!
Excellent! I thought it would be too sweet but the espresso powder gives it a richer flavor. Makes a ton of frosting. I like a lot of frosting on my cakes but I actually had a small excess dish of this frosting left over.
Absolutely the BEST Buttercream frosting recipe, ever♥️. Silky smooth, spreadable (it has tons of ”body”) and delicious. This will be the only frosting recipe I ever make.
So glad you enjoyed it :)
Haven’t made real butter cream frosting in a long time. (Probably 30 years.?)Perfect recipe! I did sift the powdered sugar, as I remember my Mom always did.