Vanilla Buttercream Frosting


This is without a doubt, my favorite Vanilla Buttercream Frosting recipe EVER! What sets this recipe apart is the technique. Learn all the tricks on how to make the best buttercream frosting for all your special occasions!

buttercream frosting

Our Challenge: Best Buttercream Frosting

My sister came over a few days ago and wanted me to help her make a cake for her son’s first birthday. Of course I love every opportunity I get to help someone bake so you can count me in.

She wanted to make a mini tiered cake (and I don’t own the mini tiered cake pans so I had to get creative) and she wanted a delicious, white, fluffy frosting to cover it.


buttercream frosting recipe

How I Make Buttercream Frosting

She asked if we could get a really white frosting without the yellow tint. I told her she needed a buttercream frosting, and the trick is in the technique. How you make buttercream frosting doesn’t just begin and end with the ingredients, but also the method in which you prepare the frosting.

In my opinion, these are the keys to a very light, fluffy, creamy, and amazingly delicious buttercream frosting:

  1. Really whip the butter. I am talking until it’s basically white. Really pay attention to the shade of the butter when whipping, making sure it becomes very very pale.
  2. Use heavy cream. Cream makes everything better, and creamier of course.
  3. Lots of butter. Yes there are days I try to be a little healthier and reduce the amount of butter I add to my buttercream frosting but those days I will admit, it’s just not quite as good. This is an indulgent frosting and sometimes it’s definitely worth it.
  4. Ratio is important, don’t add any more powdered sugar than listed or the proportions won’t be right and your texture won’t be what I call perfect.
  5. Don’t overdue it with the vanilla, add no more than 1 1/2 tsp. If anything reduce the amount. The beauty of the flavors of the buttercream comes from the butter. Basically it makes it taste like ice cream, it doesn’t need to be enhanced, just lightly highlighted.
  6. Whip it some more. Once you add the cream you still want more air and fluffiness in there. This isn’t a one minute frosting recipe but I’m telling it’s well worth the time and patience invested.

Our Results: Best Buttercream Frosting!

My sister and I both agree this is the best Buttercream Frosting! Don’t forget the trick is in the technique. There are hundreds of buttercream frosting recipes out there, but the one that sets this apart from the others is preparation (and the use of salted butter).

I hope you love this buttercream frosting! Now go make a batch of this luscious frosting and have cake today. Any day is a great day for cake :)!

buttercream frosting recipe

Frosting vs. Icing. What’s the difference?

Generally frosting is thick, rich and fluffy while icing is usually thin and frequently glossy. Frosting usually uses lots of butter while icing uses a little if any. Icing is great for cookies while frosting is perfect for cakes.

So is this buttercream icing or buttercream frosting? In my opinion it’s definitely frosting but maybe you’re just used to that name icing so go with it.

….And wait! Don’t throw that buttercream frosting out! I frequently end up with a little frosting left over when I’m frosting cakes or cupcakes because I can’t perfectly evenly divide it out. And no way am I going to throw good buttercream frosting down the drain! So, what to do with it (PS feel free to any additional ideas in a comment below)?

easy buttercream frosting

Ideas for Leftover Buttercream Frosting

  • sandwich between Nilla Waffers and roll edges in sprinkles for an easy treat the kids will love
  • spread over warm toast, add a pinch cinnamon if desired
  • spread over graham crackers, optionally sprinkle with chocolate chips
  • add a spoonful or two to your morning bowl of oatmeal (I tried a cream cheese in my banana oatmeal one morning, wow good)
  • use it as a dip for pretzels
  • dunk teddy grahams or gingersnaps (its like homemade Dunkaroos)
  • spread over fruit, such as bananas or strawberries
  • melt chocolate frosting and pour over ice cream
  • add chopped nuts to it, chill and cut in squares
  • spread over warm pancakes or french toast
  • fold in some whipped cream or cool whip and use it as a fruit dip
  • add some caramel sauce and dip apple slices
  • turn it into a simple craft with the kids, tint it with food coloring, get out all the different varieties of sprinkles, icings and little candies you have in the cupboard and let them spread it of graham crackers and decorate as desired.
  • and of course last but not least simply place leftover frosting in an airtight container, store in refrigerator (up to 4 days) and enjoy throughout the next few days by the spoonful (if you don’t want to temp yourself so much, freeze it for up to 3 months and thaw overnight in the refrigerator – never microwave to thaw).

More Recipes You Might Like



Vanilla Buttercream Frosting

5 from 4 votes

This has been my go-to vanilla buttercream frosting for years and years and I'll never need another recipe. It's perfectly rich, amazingly fluffy, it has a wonderfully sweet taste, and a melt-in-your-mouth texture. The best topping to your favorite cakes!

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 14


  • 1 1/2 cups (340g) butter, at room temperature (3 sticks)*
  • 4 1/2 cups (570g) powdered sugar
  • 3 - 4 Tbsp heavy cream
  • 1 1/2 tsp vanilla extract


  1. In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides of the bowl. 

  2. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl.
  3.  Immediately spread over cooled cake or cupcakes.
  4. *I use 1/2 cup salted butter and 1 cup unsalted butter for a nice balance.
  5. Recipe Source: Cooking Classy

Recipe Notes

  • If using a paddle attachment that constantly scrapes bowl reduce each mixing time by a few minutes. Mostly just pay attention to the shade, it should become very pale, almost white, and fluffy each time.
  • This recipe yields enough for a two-layer cake or 24 cupcakes with a shorter layer of frosting.
  • If you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.

Baby's first birthday cake with buttercream icing

Make A Mini Cake Using Glass Storage Containers

If you were wondering how to make the mini tiered birthday cake, this is how I did it:

  1. Line each a 1 cup, 2 cup and 4 cup oven safe, round glass storage container with aluminum foil, pressing and molding the foil directly to the insides of each container and leaving an slight overhang of foil on the sides (to lift out the cake), then spray the foil with non-stick cooking spray (or use a baster and baste with vegetable oil or melted butter) then dust with flour and shake off excess.
  2. Preheat oven according to directions listed on cake mix box and prepare cake according to directions listed on package.
  3. Fill foil lined cups 2/3 full (you may have just a bit of excess batter).
  4. Bake in preheated oven (baking time will vary based on what type of cake mix you use, so judge accordingly), I made the confetti cake and it took about 25 – 30 minutes for the one cup, then an additional 5 minutes for the 2 cup, then another 5 minutes for the 4 cup (so you should be removing the smallest first, letting the medium bake a little longer and the largest bake the longest), insert a toothpick into the center of cakes to check for doneness.
  5. Allow cakes to cool in glass bowls several minutes then remove to a wire rack to cool completely. Once cool run a knife evenly along the top (about 1/2 – 1 inch down) to make cake even and remove excess on top.
  6. Turn cakes upside down and frost with buttercream frosting, frosting largest first, then medium and finishing with the smallest (note that frosting sets quickly so keep that in mind if adding sprinkles).
  7. Celebrate and enjoy!


  • Kathleen: What a great post! Love me a good butter cream!!! All your tips are fabulous :) September 10, 2012 at 11:10am Reply

  • sally @ sallys baking addiction: frosting = dip for pretzels. ABSOLUTELY! I do this more often than I’d like to admit. ;) September 10, 2012 at 11:27am Reply

  • The Cooking Actress: Such a beautiful buttercream recipe! Those photos make me want to have a lick! September 10, 2012 at 12:19pm Reply

  • Faith: This post made my mouth water! What a beautiful cake! September 10, 2012 at 12:31pm Reply

  • Nupur: Thats a really nice idea and a perfect recipe .. life saver :) September 10, 2012 at 3:05pm Reply

  • Anu: Nice and informative one. The cake looks stunning. September 10, 2012 at 5:46pm Reply

  • Anonymous: How long can u leave cake out after frosting of on? Thanks September 10, 2012 at 7:38pm Reply

    • Marian: How much ahead of time can you frost cupcakes and keep them in the refrigerator? April 19, 2018 at 1:18pm Reply

      • Jaclyn: The frosting should hold up well for about 3 days in the fridge. April 20, 2018 at 7:15pm Reply

  • Diane: What a cute little cake!

    A quick tip for lining the bowls with foil– first turn the bowl over and press the foil on the outside of the bowl. Remove it gently, and then turn the bowl right-side-up and your foil will fit inside easily! September 10, 2012 at 8:48pm Reply

  • Chung-Ah | Damn Delicious: I just had a buttercream disaster so I will most definitely be following your directions/tips the next time I attempt to whip up some buttercream, which may be a while! September 10, 2012 at 9:08pm Reply

  • Jaclyn: Anonymous – I wouldn’t recommend letting it sit out at room temperature uncovered very long, I would recommend (if not eating immediately after frosting) transferring it to some sort of container that will protect it from becoming dry and so forth, I actually just ended up using a cardboard box because it wouldn’t fit in my cake carrier by like about 1/2 inch. I would recommend eating it the day that it’s frosted but it’s fine one more day following. September 10, 2012 at 9:22pm Reply

  • Elajr: Can this frosting be piped into roses or other shapes to decorate a cake? Can we add color to this? Thanks. September 11, 2012 at 8:10am Reply

    • Donna: Can this frosting be piped for writing and can it be colored? June 22, 2015 at 5:59pm Reply

      • Jaclyn: It can definitely be colored and if you want to use it for writing I would take the amount out you want write with near the beginning of whipping (after adding powdered sugar) so it doesn’t have all the air pockets. June 22, 2015 at 9:55pm Reply

  • nkokar: From my experience, any buttercream with powdered sugar has never really been truly smooth–there is always a slight graininess. Might that be due to the corn starch included in the sugar–or, perhaps, the sugar never fully dissolving in the preperation?

    I have prepared buttercream in other fashions–SMBC, IMBC, boiled flour-based, etc–and those do not express the graininess issue, and each use granulated sugar, fully dissolved.

    Or am I doing something wrong here? September 11, 2012 at 9:09am Reply

    • Sarah: No way, this is the best way to do it. Powdered Sugar will never truly make a good buttercream. You’re definitely going in the right direction with the granulated. February 10, 2013 at 9:48am Reply

      • Moni: My frosting is to runny. How can I fix it?
        Please help. July 15, 2016 at 3:39pm Reply

    • Vanessa: What’s your recipe nkokar? I noticed to grainy look and it doesn’t smooth as well either. August 31, 2014 at 12:55am Reply

  • Jaclyn: Elajr – I’m a total amateur at cake decorating but it’s something I am actually wanting to learn in the very near future, I’ve been pinning a bunch of different frosting techniques I love to test them out. Anyway to answer your question, this is a very light fluffy frosting, it it is fairly sturdy, but keep in mind it has quite a bit of air in it (which makes it fluffy) so I don’t know that you’d want the air bubbles in the roses? I only pipe the twirls and so forth so the air doesn’t matter much. You could always test one out first to see how it would hold up. You can definitely add color to it though. I hope that helps a little =). September 11, 2012 at 4:11pm Reply

  • omgstoryofmylife: Looks great! You could mix leftover frosting with cake scraps and dip those in melted chocolate to make cake balls! You can then add a lollipop stick to make them cake pops. September 11, 2012 at 4:14pm Reply

  • Karen Robison: Frosting = dip for Fritos scoops. I have loved that combination for YEARS. September 12, 2012 at 6:42am Reply

  • Christine: I made this frosting yesterday for my own birthday cake. HAPPY BIRTHDAY TO ME….oh yeah. Seriously the best buttercream EVER! And the leftover frosting I LOVE in between graham crackers. Thanks for posting!! September 12, 2012 at 9:15am Reply

  • Jaclyn: nkokar – I’ve never really had a grainy buttercream? Maybe you are referring to the slightly dry outer crust that forms on the outside of the frosting once it has set? I do usually have that but I guess I just like it =). This frosting is very smooth and fluffy though so you should give it a try!
    Christine – HAPPY BIRTHDAY! I hope you had a great one, and I’m glad you agree with me about the frosting that it’s the best ever =)! Thanks so much for leaving a comment! September 12, 2012 at 2:35pm Reply

  • Whitney: I made this last night and it was amazing :) I have been perfecting my cake baking abilities and have gotten them down pretty well, but my husband never quite loves the frosting. He stated he likes professional frosting. I made your recipe and [since I ran out of butter ;)] I just used a box cake mix. He loved the frosting!!! Absolute success! Thanks September 12, 2012 at 3:00pm Reply

  • Brittany: Thanks for the tutorial! I’ve been stumped with buttercream. Can’t wait to try this technique/recipe! September 12, 2012 at 7:59pm Reply

  • Anonymous: Your instructions say use the paddle attachment, but the photo shows the whisk attachment? Please clarify. September 14, 2012 at 10:16am Reply

  • Jaclyn: Anonymous – sorry for the confusion, either one will work great. I’ve used both. They both produce the same result, the main idea, no matter what you use of the two attachments is to really really whip it and watch for the shade to become very very light. You could even make it with an electric hand mixer. Hope that helps =). September 14, 2012 at 1:50pm Reply

  • FrugalFoodieMama: This is going to be my go-to from here on out when I need a good buttercream. Thanks so much for sharing! :)
    I featured your recipe on my ~A Little Sunday Potluck~ post today. To see my post & grab your Featured button, just click the link! :) September 16, 2012 at 6:21am Reply

  • Jelli: This frosting looks great! I’ve used many a buttercream recipe and so far have been loyal to IamBaker’s recipe, but this one certainly must taste better since it doesn’t use shortening. Found you from FrugalFoodieMama’s blog. September 17, 2012 at 8:50am Reply

  • Jaclyn: Thanks FrugalFoddieMama!
    Someone left a comment asking if this can be stacked and covered with fondant but for some reason the comment deleted when I published it anyway to answer that question, I don’t like fondant so I haven’t ever tried before so with that said I can’t say for sure. It is a very fluffy frosting but it seems sturdy enough as long as you aren’t using a thick layer of fondant. Hope that helps! September 17, 2012 at 9:09am Reply

  • Lizzy Do: YUM! I’m so glad to have a tried and true buttercream frosting!!! September 23, 2012 at 4:54am Reply

  • JennBen: I just made this frosting and it is the best frosting I have ever had! I have been looking for over a year for the perfect recipe and now I finally found it…Thanks for the great instructions. Do you have a great chocolate frosting with the same attention to detail? September 27, 2012 at 8:15am Reply

  • Jaclyn: JennBenn – Thanks for the comment, I’m glad you loved it =)! I haven’t posted a chocolate one yet, I’m sure I will in the near future. It will be something very similar to this with an almost identical preparation and I will probably just omit a bit of the powdered sugar and replace it with sifted cocoa powder and leave everything else the same. I hope that helps a little. September 27, 2012 at 8:46pm Reply

  • Jelli: I’m back to tell you that I used your recipe for my baby’s 1st birthday cake. It was light and fluffy, just as you promised. I’m not a big buttercream fan, but this was definitely one of the top bc recipes I’ve tried, and as an avid baker (and seller of cakes) I’ve tried a mighty many. Thanks for the recipe, Jaclyn! P.S. I made a 9″ 3-layer cake and didn’t have any leftover frosting. October 6, 2012 at 5:16pm Reply

  • Jaclyn: Jelli – Thanks so much for returning to leave a comment. That’s great to hear from an avid baker and seller of cakes =)! I’m so glad you like it! October 8, 2012 at 10:12am Reply

  • Kat: Seriously, you and your sister win for hands down best frosting ever. I just ate about 3T. off my spoon. Thanks for the extra 10 lbs! smiles! October 20, 2012 at 2:10pm Reply

  • Jaclyn: Kat – haha thanks =), glad you loved it! Thanks for the comment! October 20, 2012 at 3:03pm Reply

  • Anonymous: Wow! I really really honestly did not know frosting could taste so great!
    Aand I loved the ideas for leftovers.I think I’ll end up just eating it with a spoon though. ;D October 26, 2012 at 6:18pm Reply

  • Brandie: So I don’t have a stand mixer, but I do have a kitchen aid hand mixer with basic attachments – anyway that would work or does it have to be a stand mixer?

    I tried buttercream ONCE – candy thermometer, melted sugar, the whole deal and it was terrible. Tasted like straight up butter. I’d like to try again. October 27, 2012 at 3:44pm Reply

    • Jaclyn: Brandie – that should be fine, the key is just to really pay attention to the shade of the butter, it should be nearly white and it should be extremely fluffy. You just want to get lots and lot of air in there, so just whip and whip and whip a little longer =). I hope you enjoy! Wish I had a spoonful or 10 now! October 27, 2012 at 8:52pm Reply

  • Anonymous: thanks for the tips… much fluffier than my usual recipe, and got good reviews from the eaters :) November 3, 2012 at 3:25pm Reply

  • collinha: Can this be made into chocolate? If so, what would your suggestion be for the amount of cocoa to add? November 8, 2012 at 9:32am Reply

    • Jaclyn: Thanks for your comment, it inspired me for my next post =). I should have it finished and up tomorrow – Fluffy Chocolate Buttercream Frosting. Hope you enjoy! November 10, 2012 at 12:46am Reply

  • Emily: I made this on Sunday for my son’s first birthday party. It was perfect. Light and fluffy and a huge hit! Everyone loved it and could not stop talking about it. It went great with the chocolate cake I made. I can’t wait to try out some more of your recipes! November 13, 2012 at 9:43am Reply

  • Laura Christie: How did you get the frosting to look so smooth on that cake!? November 15, 2012 at 10:36am Reply

    • Jaclyn: I just used the icing spatula pictured above – the first photo. There are plenty of specialty tools out there for cake decorating but I keep it pretty basic otherwise my kitchen would be overrun with kitchen accessories, I feel like it already is =). November 16, 2012 at 10:25am Reply

  • Heidi: Super cute cake! My best friend is getting married next month and asked me to do her wedding cake, so I’ve been looking for ideas–this little cake might be what she’s looking for. :) Thanks for the frosting recipe, too. November 15, 2012 at 6:58pm Reply

  • covering: OH my word this is the BEST buttercream ever!!! I may never use another recipe for buttercream frosting again, how can you top perfect and this stuff is perfect! THANK YOU SOOOOO MUCH :) I could hug you! I’m trying to decide if I want to share the beaters with my kids or just lick them myself ;)
    -annabelle December 2, 2012 at 1:07pm Reply

    • Jaclyn: Glad you loved it! I always have the debate of sharing the beaters or not too =). Thanks so much for your comment! December 4, 2012 at 10:53pm Reply

  • Anonymous: the receipe u have above about how many cups of buttercream does that make? thank you December 2, 2012 at 10:42pm Reply

    • Jaclyn: I’m sorry I actually have no idea in cups because I’ve never measured it. I would say it’s enough for 24 cupcakes or a 2 layer cake. Hope that helps! December 4, 2012 at 10:52pm Reply

  • Anonymous: I made this recipe for my sons 3rd birthday party. I made my first 3 tiered cake. I had to make this recipe twice to cover the cake. I substituted 2 Tablespoons of half and half for the heavy cream since that was what I had. It was absolutely delicious! I also sifted the confectioners sugar before adding it to the whipped butter, vanilla and half and half. I used unsalted butter. December 5, 2012 at 8:32pm Reply

  • Melinda Kern: will the vanilla add a brown tint to the frosting? i see you said you can use a clear one but ive looked and cant find it. December 10, 2012 at 10:59am Reply

    • Jaclyn: Melinda – it’s hardly noticeable so I just use the regular vanilla. I hope you enjoy this frosting! December 10, 2012 at 11:01am Reply

    • Melinda Kern: Thank you! December 10, 2012 at 12:56pm Reply

  • tonitruj: I have tried to make fluffy buttercream before and the butter breaks. I thought it was from all of the whipping, is there a secret to making sure that doesn’t happen, or is it just the ratio’s in the recipe? December 12, 2012 at 7:37am Reply

    • Jaclyn: It’s probably the ratio that was the problem before because this recipe whips up very nice and fluffy and definitely no butter breaking. I hope you have a chance to try it =)! December 13, 2012 at 8:31pm Reply

  • Justin D: I’m with you on the salted butter in baking. I used to always use unsalted, then switched and it’s so much better. I actually often don’t omit the salt the recipe calls for when I use salted butter, and never have an issue. My baked goods have never come out salty. December 14, 2012 at 11:02pm Reply

    • Jaclyn: That’s what I’ve done too, I’ve tried unsalted vs salted and I usually always like the little bit of added salt that the salted butter gives better. They say that the salt amounts in salted butter varies so much between manufacturer that it’s best to use unsalted, but when I checked the amounts at the grocery store there really weren’t much different. Not enough that it would ever be noticed I’d think, unless you were using a few lbs =). December 17, 2012 at 12:09pm Reply

  • Ronda Stark: I made this frosting today and I still have the problem that my frosting never gets thick enough to put in the pipping bag. It always looks like it is separating. I didn’t have heavy cream I had to use whipping cream, could that have been the problem? Your recipe didn’t say to, but do you have to sift the powdered sugar? I have tried several different recipes, one with shortening and yours that doesn’t call for it, with the same results. Please help!!!! December 20, 2012 at 3:47pm Reply

    • Jaclyn: Ronda – Sorry you are having difficulties. I don’t think the whipping cream should have been a problem. This is the only time I have heard of this happening. How long are you whipping it for? Is it smooth before it starts to separate? December 24, 2012 at 3:31pm Reply

      • Ronda Stark: I whipped for as long as you said to. It had the same consistency as the frosting I made with the shortening. It never looked smooth and fluffy. I added more powdered sugar thinking because I didn’t sift it that I didn’t have enough sugar in it, but it never stiffened up. December 24, 2012 at 9:01pm Reply

        • Jaclyn: It won’t ever really “stiffen” if that’s what you are looking for, it is much more of a light and fluffy frosting. More of a lucious, slightly delicate, melt in your mouth kind of frosting. I’m not really sure what to tell you as to what step/ingredient to adjust without seeing the process in which you’ve made it. I wish I could help more! December 25, 2012 at 1:51am Reply

        • Jaclyn: I would try using butter that is maybe more firm next time. Just note that the frosting doesn’t really “stiffen” if that’s what you are looking for. This is more of a light and fluffy frosting, a luscious melt in your mouth, somewhat delicate frosting. It should hold it’s shape though if that’s what you mean by the word stiffen. I would recommend using heavy cream next time though too as it whips better than a regular whipping cream (it won’t make a huge difference but it may help a tad) Hope that helps! December 25, 2012 at 1:55am Reply

    • Anya Glad: I make frosting using my kitchenaid mixer and sometimes have trouble with separation as well. I made an Italian buttercream tonight (temper egg whites and sugar until dissolved, beat until medium stiff meringue forms, start adding butter in chunks while beating.) I find that if I overbeat the butter, or I keep the whisk attachment on it will separate. When that happens I switch to the paddle attachment which creams the butter and other ingredients together. In a minute or two it’ll start to come together again. If your icing looks like it’s slipping down the sides of the metal bowl then I put it in the fridge for 5 minutes or so just to cool it off, and if you’re in a humid climate and using egg whites you can add a little (1/2 tspish) cream of tartar to help stabilize the egg whites. May 30, 2013 at 10:16pm Reply

  • Alice: Thank you for this recipe. I made peanut butter cream frosting over the holidays from another recipe. I used 1 cup of butter and 1 cup of peanut butter and I loved the consistency of the frosting. I made a peppermint butter cream and it wasn’t the same. It’s because recipe only called for 1 cup of butter and the same amount of 10X sugar. It was still yummy, but I am looking for the consistency for frosting. Also thank you for the ideas for left over frosting. I was sitting here thinking, why not add more butter and it should be the same as the peanut butter. Thanks again December 27, 2012 at 7:11am Reply

  • Beth Kealy: Best frosting ever!!!! Thank you so much. I just made a batch for my husband’s birthday cake. It turned out beautifully!!!! Thank you thank you!!! December 27, 2012 at 3:40pm Reply

    • Jaclyn: Youre welcome =)! Glad you enjoyed it! Thanks for your comment! December 27, 2012 at 4:23pm Reply

  • Zoe: Cake balls! If you just made a cake you probably have extra crumbs too! Yum! January 1, 2013 at 10:03am Reply

    • Jaclyn: wonderful idea =)! January 1, 2013 at 10:49am Reply

  • Whitney: I have made this frosting several times now. It is my go to buttercream. Is there a way to make the frosting strawberry flavored? All my attempts have turned into a liquidy mess from the strawberry juice even if I fold them in. Thanks :) January 3, 2013 at 8:45pm Reply

  • mea: This was so good on the cinnamon rolls I made yesterday. My kids cannot stop talking about them :) January 7, 2013 at 8:58pm Reply

    • Jaclyn: Sounds delicious to use it for cinnamon rolls! So glad it was enjoyed! January 7, 2013 at 10:12pm Reply

  • Lauren: Hi,

    I was wondering how much buttercream this makes? How many cups, or how many cupcakes it approximately frosts? Thanks. January 10, 2013 at 1:25pm Reply

    • Jaclyn: I have no idea in cups I just made it today so I wish I would have measured =), It makes enough to frost about 2 dozen cupcakes but it you want a ton of frosting you may want to make 1 1/4 – 1 1/2 the recipe. Hope that helps! January 13, 2013 at 7:40pm Reply

  • Sana: hey….was just curious u used powdered sugar not icing sugar m i rite? n can i frost the cake with this recipe the night bfore i serve it to guests?

    thx January 11, 2013 at 1:34pm Reply

    • Jaclyn: Yes I used powdered sugar. Also, I wouldn’t recommend frosting it the night before just because you’ll lose a lot of the air that you whipped into it and it won’t be as fluffy but if you need to then you can. I hope you enjoy! January 12, 2013 at 2:30pm Reply

  • Robbie: I enjoyed reading the comments about your frosting and plan to try it in the am. I have to make cupcakes for a wedding shower and am wondering how well this will pipe unto them. Looking at the lovely cake you made I can see some piped buttons. Do you think this is “firm” enough? Got some beautiful sugared flowers from a woman in Ohio to add as crown jewels, but want to be sure I am using a frosting that will keep its shape. Just threw a disaster down the drain. thanks February 1, 2013 at 6:33pm Reply

    • Jaclyn: Robbie – This is a fairly fluffy frosting, with that said it holds it’s shape fairly well for a fluffy frosting but keep in mind it will also start to settle a bit after a few hours and lose some of the air that was whipped into it. If you are looking for a firm frosting you may want to consider a different recipe but I would highly recommend that you do dry this one sometime =). February 2, 2013 at 9:16pm Reply

  • Cupcake Decorating Made Easy! « The Lilly Mint Blog: […] The best frosting to use is Buttercream – I love this recipe […] February 8, 2013 at 12:51am Reply

  • Ginger: What kind of (heavy) cream do you need?
    Coffee cream or..? February 8, 2013 at 4:08am Reply

    • Jaclyn: Ginger – just regular heavy whipping cream =). February 8, 2013 at 10:34am Reply

  • Ginger: Thankyou!
    I have another question hihi, do you use 4 times a half a cup of powdered sugar of do you use four AND a half cup of powderded sugar?
    I’m not so good with cups, cause I live in holland, but is it really that much as 950 grams of powdered sugar or am I wrong?
    Oh I’m so excited to try this out! February 9, 2013 at 4:35am Reply

    • Ginger: So I actually mean to say could you tell me how much 4 and a half cup of powdered sugar is in grams? cause on the internet they say all kind of different proportions February 9, 2013 at 4:56am Reply

      • Jaclyn: And that’s 550 grams total =). February 10, 2013 at 10:41am Reply

    • Jaclyn: Hi Ginger – it should be 550 grams of powdered sugar. I hope that helps and I hope you love it =)! February 10, 2013 at 10:39am Reply

  • Rhea: What’s a good substitute for heavy cream? February 10, 2013 at 4:04pm Reply

    • Jaclyn: Half and half. Some have use coffee creamer too. February 10, 2013 at 6:02pm Reply

      • Rhea: So you just add the plain coffee cream to the mixture and that’s it? What’s half and half? Sorry I’m not familiar with that. Hehe! February 10, 2013 at 9:06pm Reply

        • Jaclyn: Yes plain coffee creamer would work if you can’t find heavy cream or regular cream, and half and half is just a mixture of half milk and half cream (a lot of people use it in coffee so you can usually find it near the coffee creamer (in the US anyway). Hope that helps! February 12, 2013 at 11:10pm Reply

          • Rhea: I can also use whipping cream instead of heavy cream, right? Same measurements? February 16, 2013 at 8:18pm

          • Jaclyn: Yeah that should work just fine, and yes same measurement. Hope you enjoy Rhea! February 17, 2013 at 10:52am

  • Michele: How would you incorporate some “cherry” flavor to it? February 11, 2013 at 10:44am Reply

    • Jaclyn: Cherry extract or freeze dried cherries pulverized in a food processor then whipped into frosting. Hope that helps! February 11, 2013 at 6:43pm Reply

  • Heart-Filled Cupcakes | Miss Boulanger's Boulangerie: […] Megan has posted the recipe on her blog so follow this link to make the cupcakes: Pink Heart-Filled Cupcakes. Because I dislike artificial strawberry flavor, I topped them with this fluffy frosting recipe from Cooking Classy. […] February 11, 2013 at 8:34pm Reply

  • Henna: Um. This may sound really stupid but would a food processor do? I mean, I just have a mixer/grinder. Would it work the same way? :/

    I tried somebody else’s buttercream recipe with the food processor but it turned out to be too thin. Please help? :( February 12, 2013 at 8:06am Reply

    • Jaclyn: Henna – Not a stupid question =). I would not recommend using a food processor for this as it more purees and grinds things rather than whipping them. If you have a hand mixer you can use that, you may just need to whip it a bit longer than listed – just pay attention to the shade and make sure it gets very pale. Hope that helps! February 12, 2013 at 10:50pm Reply

  • Lisa: Loved the flavor of the recipe!!! Since this is not a stiff frosting, I just refrigerated my decorating bag for about 15 minutes and the roses came out beautifully. The regular consistency was fine for everything else. Even a group of teenagers were impressed! February 13, 2013 at 6:18am Reply

    • Jaclyn: I’m so glad you loved it =)! Thanks so much for your comment as others will find it very helpful! February 14, 2013 at 9:18am Reply

  • Mina: Great post. However, I’d really like to know what quantity is a ‘stick’ of butter. I live in Sweden and our butter is packaged in 250 and 500 grams. Hope I get an answer to this question as I’m gonna whip me some buttercream day after tomorrow. Thanx in advance. February 13, 2013 at 2:53pm Reply

    • Jaclyn: Mina – 1 cup of butter is 227g therefor the recipe would be 340 grams of butter total. I hope you love it! Oh and I just noticed you asked about 1/2 cup that is 113g.
      February 14, 2013 at 7:53pm Reply

  • rafat: i am doing the wiltons course. can i use this recipe for decorating cakes , i,e making stars ,flowers tc. even if i decorate the whole cake and let it sit in the fridge will it hold its shape. we r taught to let the icing dry for 30 min s before smothing it and decorating it. wat do u suggest.i dont like the wilton recipe . February 14, 2013 at 8:57pm Reply

    • Jaclyn: Someone else mentioned they were able to pipe roses with this frosting after letting it rest in the fridge for 15 minutes so it should work out for you. Hope you enjoy! February 17, 2013 at 11:05am Reply

  • Milly: So I’m baking my first wedding cake, an un-iced 4 tier Victoria sponge. I usually just bake for friends and fun really, and it’s for my Dad’s wedding, so I want it to be perfect! This frosting looks sooo nice, I’d love to use this recipe, but would it keep (what with having cream) over night? I’m going to bake the cakes the day before the wedding and then assemble on the actual day. Any suggestions or ideas would be hugely appreciated! Thank you! x February 15, 2013 at 11:56am Reply

    • Milly: Oh and I’m going to have the frosting in between the sandwich along with the jam, do you think that would work with this frosting? February 15, 2013 at 12:00pm Reply

    • Jaclyn: Milly – I would recommend to anyone making a wedding cake (especially if it’s a recipe you haven’t tried before) do a test run even if it’s on a smaller scale because a wedding is such an important even that you wouldn’t want it to go wrong =). Likely it would be just fine but I would recommend trying it out first =). February 17, 2013 at 11:18am Reply

  • humi: Loved this butter cream recipe.used it for saffron macaron filling flavoring with cardamon.
    Was a huge hit February 17, 2013 at 6:05am Reply

    • Jaclyn: Humi – that seriously sounds amazing and gourmet! I wish I had one =). I’m so glad you enjoyed this, thanks for your comment! February 17, 2013 at 10:51am Reply

  • Mango Buttercream | Life Less Brooke Would Be Ordinary: […] The basic buttercream recipe I got from Cooking Classy […] February 21, 2013 at 4:27am Reply

  • Tina: I really wanted to use this icing on my friends cake for her baby shower but I would be putting marshmellow fondant over it. This cake would be assembled the day before completely. Will it hold or would the fondant slide off? February 22, 2013 at 10:10am Reply

    • Jaclyn: I think it should hold fine, it may settle just a bit but other than that it should be fine. February 24, 2013 at 7:22pm Reply

  • Jamie: LOVE!!! I used all salted butter and I’m glad that I did. February 22, 2013 at 3:31pm Reply

    • Jaclyn: Jamie – I’m so glad you loved it =)! I know I’m the odd baker out, I’m always using salted butter. I just like it better and I’ve never used it in baking and thought oh wow that’s too salty. I know they say it’s not as fresh as unsalted but I use my salted butter within a few days of buying it anyway =). I think it just balances out the sweetness. February 22, 2013 at 9:52pm Reply

  • Stormi: I tried this tonight and it was terribly thin I whipped and whipped and whipped some more the butter was very light.. all I have is a hand mixer.. so I guess the recipe isn’t going to work for me :/ February 23, 2013 at 12:58am Reply

    • Jaclyn: Stormi – sorry to hear that it didn’t work for you. The hand mixer should work fine but maybe your room temperature is too warm or if you used softened butter it may have been melted slightly and that will also cause problems. It is meant to be a light and fluffy frosting and also the butter is meant to become very light when whipped. Did it thicken when you added powdered sugar at all? February 23, 2013 at 11:06am Reply

  • Kavita: I wondering if this buttercream tastes too buttery? A lot of recipes I have tried taste like i’m eating butter. thanks! February 27, 2013 at 5:13pm Reply

    • Jaclyn: I personally don’t think that it tastes too buttery, I know what you mean and I feel like these measurements are just right. I think using salted butter also helps that out. February 28, 2013 at 1:15am Reply

  • Sarah: Do you have a chocolate version? Also does it hold up to food coloring? I’m making my sons birthday cake tomorrow and he wants a football field cake with a football on top March 1, 2013 at 6:05pm Reply

    • Jaclyn: I’ve tried coloring chocolate frosting in the past and it didn’t turn out at all. It was just a really terrible color =). I would recommend just using the plain buttercream if you want to color it then maybe you could put some chocolate frosting on the sides or between layers. And yes there is also a chocolate frosting I have posted here:
      …I wish I had a heaping spoonful now =). March 1, 2013 at 9:43pm Reply

  • Kathy: I don’t ususally do comments, but after making this icing this past weekend for my sons cake, I had to share! I’ve always had trouble with icing always tasting confection sugary! Following your awesome technique, beating the butter for 8-10 min did make a big difference. I made a white cake and cut into 4 layers and added strawberrys in between the layers, but wanted to share that I added 8-10 oz of coolwhip and alittle more whipping cream to the icing to keep it smooth and all I can say is AWESOME!!!! March 3, 2013 at 2:50pm Reply

    • Jaclyn: Kathy – I’m so glad you left a comment =), thanks so much! That’s wonderful to hear you enjoyed this frosting, always my favorite kind of comment to hear it was enjoyed =). The strawberry layers along with this frosting sound dreamy and with your cool whip addition it sounds nice and fluffy. March 6, 2013 at 10:23am Reply

  • Anna G: Just made this frosting for a Key lime Cake and it was fantastic!! I added some orange juice and lime juice and it made it just the perfect tangy frosting!! March 10, 2013 at 5:25pm Reply

    • Jaclyn: Your additions sound delicious Anna! March 16, 2013 at 9:52pm Reply

  • caterina klein: Love your buttercream frosting, but mine is not pure white, it’s a very pale yellow. Is there a secet to getting pure white frosting? March 10, 2013 at 6:42pm Reply

    • Jaclyn: Caterina – I would just say whip it a bit longer. Mine was still very very pale yellow tint but not much color to it at all. Hope that helps! March 11, 2013 at 5:45pm Reply

  • Harps: hi, your recipe for the buttercream looks great, i was wondering if you can convert your measurements to uk, especially how much 3 sticks of butter represents in grams. Also which uk butter is best to use out of anchor, lurpak, stork. March 13, 2013 at 12:53pm Reply

    • Jaclyn: The weight of the butter is 340g for 1 1/2 cups of butter, I’m sorry I don’t have the rest of the measurements in weight but you could likely find them online. Also I would recommend the anchor or lurpak not stork. I hope you enjoy! March 21, 2013 at 10:28am Reply

  • Melinda: Thank you for this tutorial and the pictures. My son’s birthday is next week and we have been testing cupcake recipes and frosting recipes for several days now. :) We are heading to the market shortly to pick up heavy cream and more powdered sugar to try this. Can’t wait. I have a question for you. I’d like to surprise my son with his own mini cake and I LOVE how you decorated yours. Question: how did you get the sprinkles in just the one area on the trim? I get sprinkles EVERYWHERE and that is before they make it to the cookie or the cake! Thank you! March 14, 2013 at 6:06am Reply

    • Jaclyn: I just poured some of the sprinkles into my hand and picked them up with the fingertips of my other hand and carefully sprinkled them around the edges. I hope your son has a very Happy Birthday!! March 14, 2013 at 3:59pm Reply

  • Christine: This cake looks amazing…and the glass container idea is genius. I do have a couple questions though question though. Did you shape the cakes to have more defined edges before frosting or did you just leave them with the dish mold and how did you manage to only sprinkle the decorative icing?   March 14, 2013 at 8:33am Reply

    • Jaclyn: Christine – the only thing I did to the cakes was level the tops a bit, then I flipped them to the opposite side and frosted/stacked. Please see the previous comment regarding sprinkles. March 16, 2013 at 8:40am Reply

  • yvonne: hi! i would love to try this recipe! (looks like georgetown’s fluffy buttercream!)
    can i just ask,
    1) you said dont add more powdered sugar, can I reduce it? i usually make my buttercream in the ratio of 1:2 butter:sugar because i find all the recipes out there too sweet. would reducing the sugar here be okay?
    2) can I halve or third the recipe? would it affect the whipping because there’s too little butter to whip?
    3) if i would like, say, oreo buttercream, would it be possible to add in bits of oreo after i finish whipping everything? or say some nutella?

    THANK YOU! March 20, 2013 at 2:07am Reply

    • Jaclyn: 1 – If you want to reduce the powdered sugar yes you can, the ratio listed is just what I prefer because it doesn’t seem so buttery.
      2 – Yes you can halve the recipe you just may have to whip longer. If doing a third I would recommend a hand mixer as the attachment of a stand mixer doesn’t reach clear to the bottom so a third the recipe wouldn’t get whipped much.
      3 – Yes mix ins are a great addition to the recipe. I would say something like oreos just fold them in at the end, if using nutella you’ll probably want to reduce the amount of butter a bit and I’d probably whip it with everything else to make it fluffy.
      I hope you enjoy Yvonne! March 20, 2013 at 4:11pm Reply

  • Robyn McGill: Thank you for the recipe! I split it in half and made the other half with about a half jar of Polaner raspberry jam (seedless). I will frost chocolate cupcakes with this (some with vanilla some with the raspberry) So good! :-) March 21, 2013 at 12:07pm Reply

  • Daniela: How long do you think I would have to beat the butter by hand to get the white color that you talk about. Don’t have any kind of electric mixer and I’m trying to make it as white as a baseball. Thanks March 22, 2013 at 2:24pm Reply

    • Jaclyn: Daniela – I don’t think the same result could be achieved by hand mixing. I’d recommend investing in a cheap hand mixer (if you are able to), you can find them for about $10 – $15 at a supermaket in the US or I’d recommend borrowing one from a friend or neighbor. I wish I could borrow you mine =). March 23, 2013 at 11:51pm Reply

  • Helena: Looks great and can’t wait to try. Thanks so much.

    One question and a couple of leftover suggestions:

    How did you manage to get the sprinkles onto the little frosting stars without getting them over the cake? It’s a wonderful effect, but I’m sure I’d get sprinkles everywhere.

    Also you could try layering ice cream wafers with your favourite preserves and leftover frosting to make something resembling a Pischinger Torte. Look for round European style wafers about the size of a lunch or dinner plate if possible and choose jam/preserves that are on the tart side. Marmalade would be grand.

    Alternatively fold vanilla custard into the leftover butter cream and layer with sponge cake and fresh fruit. March 28, 2013 at 3:13am Reply

    • Jaclyn: Thanks so much for the leftover frosting ideas Helena, they sound delicious! As far as the sprinkles go, I just poured the sprinkles into a bowl then took some out with my fingertips and sprinkled them carefully around the edges. April 2, 2013 at 8:13pm Reply

  • Chris: Is this a sturdy frosting? Does bit hold up well outside for a few hours? I want to make this frosting for Easter cupcakes, but I don’t want the frosting to melt or get too soft from sitting out. I normally make with some Crisco to stiffen the icing up. Is that a good idea or no? Thank you!!! March 28, 2013 at 12:01pm Reply

    • Jaclyn: Sorry for the late response! This frosting doesn’t really melt but it doesn’t really stay firm either because it does settle a bit. It’s similar to the average american buttercream it’s just fluffier. April 2, 2013 at 8:14pm Reply

  • Baby P Baby Shower: […] Source: Cooking Classy […] March 28, 2013 at 6:26pm Reply

  • Joeys Mom: This isn’t “real” buttercream frosting. I am looking for the one that is made with granulated sugar cooked with water then beaten into stiff egg whites and butter. I know the basic ingredients just lost recipe and dont remember the exact amounts needed, for a 3-4 layer cake and enough for piping boarders, roses ect. March 29, 2013 at 8:10am Reply

  • Grainnie: Hi! Can you tell me how many cupcakes this recipe would frost? This sounds like a really good buttercream recipe, but i just don’t know whether i will need to half or third it…

    Thanks! March 29, 2013 at 3:17pm Reply

    • Jaclyn: You should be able to get 2 dozen frosted unless you want the mile high piped frosting on each cupcake then you’d want to add 1/3 of the recipe more. Hope that helps! March 30, 2013 at 8:55pm Reply

  • Jamie: The BEST buttercream frosting that I have ever made!! Thanks a bunch. I have been looking for that perfect frosting, and this is it. I actually used orange juice instead of vanilla to put on a double chocolate cake, I was delicious. March 30, 2013 at 9:55am Reply

    • Jaclyn: I’m so glad you enjoyed this frosting Jamie! Thanks for the tip it sounds delicious! April 4, 2013 at 5:11pm Reply

  • Ericka: I will do this recipe today, I just to know if the frosting on the sides of a tier cake can hold fondant decorations like hearts and moons around the cake?… Is the buttercream can look like fondant ? …. Thanks April 2, 2013 at 12:12pm Reply

    • Jaclyn: I’d recommend reading the previous comments above I believe someone had mentioned how they’ve done it before, as I never have =). April 2, 2013 at 2:20pm Reply

  • SK: How much buttercream does this recipe make? I’m excited to try this, but need to know how much one recipe makes. Please help and thank you!! :) April 3, 2013 at 10:45am Reply

    • Jaclyn: This makes enough for a 2 layer cake or 24 cupcakes (unless you want a ton of frosting then you may want to add 1/3 more). Hope you enjoy! April 9, 2013 at 6:31pm Reply

  • Thoughts on Cake Frosting | Milk & Cereal: […] the frosting, I used this buttercream recipe from Cooking Classy. It’s […] April 27, 2013 at 10:06am Reply

  • Bobbie: Is this the same kind of buttercream icing that you would find on a cake in a bakery ? Good old fashioned buttercream ? Like a wedding cake ? The kind that will slightly harden on the outside ? The kind that seems to make a lot of people choose whipped cream icing because buttercream con be sickeningly sweet? Well then this recipe is for me. Please let me know if this is it. I know some recipe’s use shortening; is it one or the other or do some use both? Which one make’s the best icing? May 1, 2013 at 6:34pm Reply

    • Jaclyn: Yes this is that kind of buttercream :). I think all butter definitely makes the best frosting! May 7, 2013 at 9:26am Reply

  • Melynda: I apologize if you’ve already answer this but I didn’t have time to browse through all the comments. I’m going to use this recipe for a tiered wedding cake and cupcakes this weekend.
    I would like to make the frosting today if I hear back in time. Do you think this will keep fluffy if I make ahead 2 days? May 2, 2013 at 10:58am Reply

    • Jaclyn: I like it best the first day as it’s fluffiest the day it’s made. I wouldn’t wait 2 days, just my recommendation :). May 2, 2013 at 8:22pm Reply

  • Mandy: Hey looking foward to trying this icing! I know you’ve said it best to use the same day it’s made, but what if you refigerate it and ice/serve the cupcakes tomorrow? Thanks! May 4, 2013 at 8:37am Reply

    • Jaclyn: Yes that also works great, you’ll obviously want to allow it to come to room temp before frosting and if it’s not as fluffy you can whip it for a minute or two. Hope you love it Mandy! May 4, 2013 at 12:32pm Reply

  • Annie: Hi! Tried this recipe for first time today. Unfortunately it came out thin and kiinda tunny and it looks like it’s seperating. I used a hand mixer and heavy whipping cream but I also used tub butter instead od stick…could that be the problem? Is there a brand you recommend? I’m in south east Texas. Thanks for your help! It tastes really good tho lol May 7, 2013 at 8:10am Reply

    • Annie: Runny** May 7, 2013 at 8:14am Reply

    • Jaclyn: Yes I wouldn’t recommend the tub butter as they contain more water (also be sure it wasn’t margarine), next time I would use the sticks of butter. Also since you are in Texas your room temperature may be fairly warm so you may not need to let it sit out too long to soften, sometimes I will simply microwave mine (on the butter wrapper as long as it’s not foil lined) in 4 second intervals on high power, then rotate it to the next side between intervals until soft – it should only take about 3 – 4 times. May 7, 2013 at 8:56am Reply

  • Pixel Shaker: […] tolerate this daily frosting tasting. Here is my best batch yet! Here are the recipes I used: cake, frosting. If you’re a baker, feel free to share tips and recipes with me. […] May 9, 2013 at 6:06pm Reply

  • ela: I made this buttercream today to cover an 8-inch layered cake that I brought to a party and was a little disappointed. First, it’s very sweet. Second, it was fluffy and all after I whipped it but after sitting at room temperature for about 2 hrs., it crusted and the fluffiness is gone. I didn’t like the texture at all. I followed the directions and ingredients to a T. Sorry, I didn’t mean to put down this recipe but I have to be honest. May 11, 2013 at 11:27pm Reply

  • michele: Non mi capita mai di fare commenti sui blog che leggo, ma in questo caso faccio un’eccezione, perché il blog merita davvero e voglio scriverlo a chiare lettere. May 13, 2013 at 3:03am Reply

    • Jaclyn: Grazie mille Michele :)! May 26, 2013 at 8:47pm Reply

  • Tabatha: This stuff just makes me sick, LOL, simply from eating to much. I did double the recipe and added 1 block of cream cheese to it for a little more richness and a little better texture. I LOVED it!!! Some of you that are having trouble with it kind of separating, make sure you use this in a cool environment. Its butter, butter melts. If you use it to pipe with, wear gloves to prevent your warm hands from melting it and giving it the streaky appearance. I made this for my nephews birthday cakes and the comments that I got just made it all that more worth while. Mind you it took me 5 hours of piping to do this, so if you use it to pipe with it is going to take a lot of patience and cooling. May 22, 2013 at 1:34pm Reply

    • Jaclyn: The cream cheese addition sounds delicious! Thanks for your comment and tips Tabatha! May 22, 2013 at 6:07pm Reply

  • Joanna: I love the mini cake. I want to make one for my parents anniversary party tomorrow. There will only be 11 of us. How many do you think this cake serves? May 23, 2013 at 6:23am Reply

    • Jaclyn: Probably about that because I used all of the batter from one cake mix. I hope you do make it and hope everyone loves it :). May 23, 2013 at 9:11am Reply

  • Crystal Williams: Hey great recipe i followed it while my tiered cake was baking and i never realized it matters about how u much u whip the butter 4 the color but anyways thx 4 the fantastic post May 29, 2013 at 4:10pm Reply

    • Jaclyn: You’re welcome Crystal! I’m glad you liked it, thanks for leaving a comment! May 29, 2013 at 4:50pm Reply

  • Moist Carrot Cake with Cream Cheese Frosting | dewnkoh: […] info here about attachments and their uses. Try this buttercream frosting next […] June 1, 2013 at 5:20am Reply

  • Deslie: I am looking for a good buttercream frosting. I have never made it before and I found your recipe. This frosting will be made for my son’s wedding cake and cupcakes. I did see you had commented that there might be a problem frosting a day ahead of time and to try it out. My question is, how does this frosting hold up in heat? They are getting married in Aug, an outside wedding and where I live it could be high 90’s into the 100’s. Thank you. June 1, 2013 at 10:57am Reply

    • Jaclyn: It will definitely melt but I think nearly any frosting will in that heat :). It’s best to keep it at room temp (70 degrees) or colder. June 1, 2013 at 11:00am Reply

      • Deslie: Thank you for your reply. I am afraid of that problem. Thank you. June 1, 2013 at 3:10pm Reply

  • Cath: OH WOW! I have struggled with buttercreams and came across this concoction tonight and it’s honestly the fluffiest buttercream I have ever made! And perfect for piping! I owe you the world! Xx June 3, 2013 at 10:48pm Reply

    • Jaclyn: I’m glad you liked it Cath :)! June 4, 2013 at 10:42pm Reply

  • William: Jaclyn,

    Do you have a separate recipe for Peanut Butter Buttercream frosting or a way to infuse Peanut Butter into this recipe? June 5, 2013 at 3:49pm Reply

    • Jaclyn: I don’t have a separate favorite one for peanut butter yet and haven’t tried this recipe with peanut butter. I would probably replace half of the butter with peanut butter and replace the cream with half and half or milk just since peanut butter is pretty heavy. June 17, 2013 at 10:32pm Reply

  • Tara: Thank you so much for this recipe and clear instructions. I made this frosting for my nieces birthday cake and cupcakes and people said they do not normally like frosting said they LOVED this frosting. It is now my new favorite. It piped beautifully as well and held the shape. June 7, 2013 at 12:19am Reply

    • Jaclyn: That’s great to hear Tara! Thanks for leaving a comment!! June 10, 2013 at 10:49pm Reply

  • Amanda: I used this icing on my daughter’s birthday cake this weekend. It turned out perfect. I used my Kitchen Aid hand mixer and followed everything just like you said. The cake was overall white, then I used gel food coloring for pink, purple, and green and it turned out fantastic. Easy icing to decorate and this was the best buttercream I have ever had. Definitely will be my go to buttercream icing from now on. Thank you so much! June 10, 2013 at 11:49am Reply

  • Ana: I have made icing once using heavy whipped cream and my cake melted completely on the car ride. Will this icing melt on the cake? June 10, 2013 at 5:17pm Reply

    • Jaclyn: If it is hot where you are storing it then yes it will begin to melt. If you can travel with it in some kind of cooler that would be ideal. June 10, 2013 at 8:06pm Reply

  • Amie: I make big birthday cakes about twice a year. I have always used a recipe with Crisco in it as well as butter. This does sound lighter. I am wondering if I want to pipe some out how that will do. Also, can you store it in the fridge before you put it on your cakes. And once I made the cake can I put it in the fridge over night for the party the next day or just leave it on the counter. I have done both with my old recipe with Crisco but didn’t know what to expect with this recipe. I always make the cakes a day or two ahead of time for a big party. Thanks. June 10, 2013 at 5:59pm Reply

    • Jaclyn: For the first question please see previous comments as others will answer that question better than me as I usually just spread this rather than pipe. And I would recommend storing it in the fridge in an airtight container or at a cool temp. June 10, 2013 at 8:20pm Reply

  • keri: Oh my! I didn’t know I could make this delicious of frosting at home! Thank you, thank you, thank you! Delicious! June 15, 2013 at 12:54pm Reply

    • Jaclyn: You’re very welcome Keri! Thanks for your comment! June 16, 2013 at 10:28am Reply

  • Terry: I have always wanted an old fashioned buttercream “birthday cake” type recipe and finally found it with yours. It is rich and wonderful which is the opposite of the whip cream icing that they sell on cakes today. I am not a gourmet baker but followed your instructions and tips (1 stick unsalted, 2 sticks salted butter) and just beat “the fool out of it” with my stand mixer and regular beaters. It was perfect! I had made my favorite cream cheese pound cake the day before so I just split it into 2 layers and frosted it with this icing; oh my gosh, it was to die for! As you have stated, everyone needs to keep their cakes refrigerated because it’s basically “butter” and will get very soft. Just take out about 20 minutes before serving and it will be perfect. P.S. I cut half of my frosted pound cake into 4 large pieces (while cold!), placed them in gallon size freezer bags and froze them for when MY sister came to visit. It was delicious! Thanks so much! June 15, 2013 at 8:36pm Reply

    • Jaclyn: I’m so glad you liked this frosting Terry! It sounds delicious on pound cake – haven’t tried that yet. Thanks for your comment! June 27, 2013 at 6:48pm Reply

  • Denise: Hi jaclyn, I’m planning of trying this later but I haave a problem I don’t have heavy cream. What would you suggest for alternative ingredient? June 19, 2013 at 9:03pm Reply

    • Jaclyn: Hi Denise – Regular whipping cream or half and half is the next best option then milk as a last resort. The milk won’t give quite as creamy/fluffy results but it would work. I hope you love this frosting! June 20, 2013 at 8:49am Reply

  • izzy: Hi, I’ve been having issues, when making buttercream, as have never been able to achieve the perfectly smooth texture, as you seem to have made in the recipe above. When spread, the buttercream could be described as bubbly, with multiple “pock” marks forming across the cake when attempted to smooth, making it impossible to give a smooth surface. I use a paddle, and have attempted to make the buttercream on the slowest setting, but find this prevents the frosting becoming light and fluffy.. Any ideas what i’m doing wrong?

    (haven’t tried your recipe yet and plan to do so this weekend (-:) thanks! June 26, 2013 at 11:21am Reply

    • Jaclyn: I don’t think it’s anything you are doing wrong, most if not all of the buttercream recipes I’ve made have those “pock marks” as I believe they are just air pockets from all the whipping and I don’t know if their is really a way to prevent them? If you don’t make it as fluffy you probably wouldn’t have as many. This link may be helpful: June 26, 2013 at 3:39pm Reply

      • Amber: I have stuck my cakes in the freezer for 5-10 minutes, warned my spatula under hot water (wiped water off) and smoothed it over frosting. This gets rid of any pot marks from the air bubbles. Hope this helps! September 15, 2013 at 7:03am Reply

  • Misty: I like to hollow out strawberries and fill with remaining frostings, and pastry cream.. Which ever I have left over. June 29, 2013 at 11:01am Reply

    • Jaclyn: LOVE that idea! June 29, 2013 at 1:19pm Reply

  • SHubha: Can this icing be used to frost a cake and cover with fondant?? Please advice? Will this make the fondant stay in place?? June 29, 2013 at 5:12pm Reply

    • Jaclyn: I haven’t tried it but if I’m remembering right someone mentioned they did it before – may want to read through other comments. June 29, 2013 at 10:08pm Reply

  • Danielle: Awesome recipe once again – can I ask how much buttercream this will make? I am doing a 9inch 6 thin layer rainbow cake.

    Thanks July 2, 2013 at 9:47pm Reply

    • Jaclyn: I’ve never measured in cups sorry! But for that many layers you will probably want to do at least 1 1/2 of the recipe. July 3, 2013 at 8:58am Reply

    • Betty: Danielle, I frosted a 15×10 sheet pan and it was more than enough. July 19, 2013 at 5:03pm Reply

  • Janice: Can you tell me if this is a very sweet buttercream? There are so many variations. I’m looking for the fluffy but not the scrape off sickenly sweet kind. Please advise. July 3, 2013 at 9:22pm Reply

    • Jaclyn: It is quite sweet considering the amount of sugar but that is one reason I like to use salted butter, you can use all salted butter if you’d like. I make it with all salted sometimes and half salted other times. July 3, 2013 at 10:53pm Reply

  • Stephanie: Just made this for some funfetti cupcakes and it is DELICIOUS. SOoo good.

    And FYI, I had enough to frost 30 cupcakes and even had a little left. :) July 3, 2013 at 10:00pm Reply

  • Angela: I just made this buttercream recipe for the first time and it is great! This will be my new go-to recipe for buttercream. It was a great consistency for piping. July 4, 2013 at 6:45am Reply

  • Janice: I am in hot, humid Ohio. Room temperature is rather relative. What temp should butter be? July 4, 2013 at 4:17pm Reply

    • Jaclyn: About 70 degrees or cooler. Just try to keep it cool as much as you can as well as the mixing bowl while mixing. July 5, 2013 at 9:01am Reply

  • Vanessa: Hi Jaclyn, thanks for sharing your recipe! My sisters and I love this type of buttercream and I tried yours for a 4th of July cake. It turned out delicious! This will be my go to buttercream from now on! I have leftover cake and an planning to make more frosting for it. July 5, 2013 at 10:39pm Reply

    • Jaclyn: I’m so glad you tried this out Vanessa and happy to hear you liked it! Thanks for your comment – and you’re welcome :)! July 6, 2013 at 10:42pm Reply

  • Jean: hi jacklyn! i’m from the philippines, where the weather is warm. i really want to try your recipe. any suggestion as to how i can prevent the frosting from melting, for at least 2-3 hours? if i add shortening, will it affect the texture and taste of the frosting? what are your thoughts? pls help! many thanks! July 12, 2013 at 1:08am Reply

    • Jaclyn: I’d just recommend refrigerating it – you can refrigerate the frosted cake or just the frosting (then when you go to use the frosting or serve the cake allow it to warm at room temp for a bit). I wouldn’t recommend shortening because it would effect both the taste and texture, butter is so much better for buttercream if you ask me :). July 13, 2013 at 2:27pm Reply

  • Jean: sorry if i mispelled your name! so sorry July 12, 2013 at 1:10am Reply

    • Jaclyn: No worries at all :). July 19, 2013 at 11:05pm Reply

  • Connie: Wow, thanks for the advice on HOW to do it! Did as you said and it is beautiful……and of course delicious! July 13, 2013 at 7:37am Reply

  • Robin: This is my new go to, favorite frosting recipe! I used it for my daughters end of year school party on 150 cupcakes and it was such a hit! Tasted like vanilla ice cream :) So glad I found your site and this recipe. July 14, 2013 at 1:10pm Reply

  • Samantha: Hi there..i think my comment went missing?lol..anyways just love ur love to make a similar frosting on a white cake but here we don’t have heavy cream or half and half, and the coffee creamer too am not sure (its in dry form right)!! pls help me with your thoughts as really running out of ideas on my daughters upcoming birthday (in 2 weeks yikes)..many thanks Jaclyn..hope to hear from u! July 16, 2013 at 6:19pm Reply

    • Jaclyn: If you don’t have either heavy cream or half and half or even coffee creamer – in liquid form, then the next best thing would be whole milk. I hope you and your daughter love it and I hope it turns out great for you Samantha! July 16, 2013 at 9:38pm Reply

  • Betty: Thank you, thank you , sooo much. What a great frosting, not only does it look good but taste good. This is the best I ever had. I have a great peanut butter frosting that I could share if you want it has the same texture, smooth not too sweet and easy to make. I will be checking more of your receipes, thank you again. Oh by the way I put it on Banana cake for a summer picnic tomorrow because cream cheese is too heavy right now and because of the heat.
    Betty July 19, 2013 at 4:59pm Reply

    • Jaclyn: You’re welcome Betty! I’m so glad it’s the best you’ve had :)! I would love your peanut butter frosting recipe! Thanks for your comment! July 19, 2013 at 5:27pm Reply

      • Betty: Here is the peanut butter icing, and the butter cream icing was awesome!!! It tasted so good on the banana bars and was a big hit at the picnic. One thing though if you are going to be outside in warm weather you need to keep it cold because of getting soft, but I loved it!

        1 cup creamy peanut butter
        1 cup butter softened but still a little firm
        1/4 cup milk
        2 teaspoons of vanilla
        4 cups powered sugar

        Cream peanut butter and butter til smooth
        add 1/2 the powdered sugar and beat til blended
        add milk and vanilla and mix till blended
        add remaining powdered sugar and beat till smooth.
        if needed add more milk .
        Makes a enough to frost a large sheet pan.
        Enjoy! July 22, 2013 at 7:10am Reply

        • Jaclyn: It sounds delicious!! I can’t wait to try it! Thanks Betty! July 23, 2013 at 8:29pm Reply

  • Betty: I posted the peanut butter frosting but it didn’t show up, I will post it again. July 23, 2013 at 5:17pm Reply

    • Jaclyn: just approved the comment Betty, thanks so much!! July 23, 2013 at 8:36pm Reply

  • Tara: This recipe is amazing! I used it this past weekend as a base for a peanut buttercream icing to top your amazing chocolate cupcake recipe for a “Reeses” cupcake for my son’s 13th birthday. All I have to say is “WoW!” Everyone just raved about how delicious they were.
    For the peanut buttercream icing I followed your recipe to the “tee” but added about a 1/4 cup of peanut butter after I fluffed my butter for 8 minutes. I found because of the addition of peanut butter I needed to add a tad more cream. It tasted like a light creamy peanut butter ice cream! Top it with a Reeses cup and pure perfection. Thank you Jaclyn! July 31, 2013 at 8:49am Reply

    • Jaclyn: Thanks so much for letting me know it can be made into a peanut butter version and how to do it – I’ve wondered but haven’t gotten around to trying it yet. I’m so glad you liked it Tara! August 3, 2013 at 9:06am Reply

  • Shundea: I made this today to make cookie sandwiches. It turned out awesome!!

    I am definitely keeping this as my go-to frosting. And I’m using the technique for all my other buttercream recipes. August 4, 2013 at 3:39pm Reply

    • Jaclyn: I’m so glad you liked this frosting and technique Shundae! Thanks for leaving a comment! August 11, 2013 at 7:02pm Reply

  • eliza: Hi! Love to try out this recipe! How many cupcakes can make with this amount of buttercream frosting? Thanks! August 7, 2013 at 8:01pm Reply

    • Jaclyn: It should frost about 24 cupcakes. August 9, 2013 at 10:07pm Reply

  • Just Because You Get Older Doesn’t Mean You Grow Up | Baby Bluebird's Bakery: […] I like to experiment with new recipes, I tried The BEST chocolate cake with My Favorite Fluffy Buttercream Frosting.  To quote the birthday boy – “this cake is sinful!!”  I prefer it to my […] August 12, 2013 at 4:39pm Reply

  • Judyk: Finally!!! I’ve been disappointed so many Times and at last the perfect buttercream. Not only delicious but beautiful as well. Even piped some roses with it. Thank you!!! September 1, 2013 at 4:01am Reply

  • Bea Long: I am not a cupcake eater but this IS the BOMB!! So you have converted me! It is really luscious! September 5, 2013 at 10:36pm Reply

    • Bea Long “The Bayou Lady”: I thought I was still on the Chocolate Salted Caramel recipe, how I got here I don’t site. I love your recipes. They are beautiful and I am impressed not everyone does the egg whites and that is so smooth to me. I have to really cut back on powdered sugar if I use it. I am on your mailing list and I don’t take that lightly. Great job! September 5, 2013 at 10:41pm Reply

      • Jaclyn: Thanks Bea! So happy to have you on the mailing list :)! September 9, 2013 at 6:02pm Reply

    • Jaclyn: I’m so glad to hear I’ve converted a none cupcake eater Bea :)! Thanks for your comment! September 6, 2013 at 1:11pm Reply

  • Chocolate Layer Cake, filled with Strawberry-Chocolate Ganache and topped with the Ultimate Vanilla Buttercream | Midnight Musings: […] and searched high and low for the ultimate vanilla buttercream recipe – was convinced by this one, and then tweaked it slightly by using vanilla bean paste instead of extract (vanilla bean paste is […] September 6, 2013 at 4:12am Reply

  • Nuara: This was delicious! The only change I made was to use vanilla bean paste instead of extract – paste is the best! I love the flavour it gives, and the little flecks of vanilla bean look wonderful in the fluffy, white frosting.

    A great recipe. Thanks! Everyone loved it, even my friends who aren’t normally fans of frosting!

    Nuara September 6, 2013 at 4:30am Reply

    • Jaclyn: I love vanilla beans and vanilla bean paste too! I’ve made this into a vanilla bean recipe too and loved it. I’m so happy to hear everyone loved this when you made it! Thanks for leaving a comment Nuara! September 7, 2013 at 7:43pm Reply

  • Sunz: Hi Jaclyn,

    I love frosting but not extremely sweet frosting, and 4 cups of sugar would be just too too much for me… Would the frosting still hold and not just taste like butter if I went down to 1.5-2 cups of sugar? And if so, do you think I could add some corn starch while beating? Thanks! (looks lovely btw!) September 6, 2013 at 1:44pm Reply

    • Jaclyn: I wish I could tell you but I can’t say for sure, for me personally I think it would taste too buttery and I don’t think that the cornstarch would give the same effect consistency-wise as the powdered sugar and it would likely dry the frosting out if you were to add more than a spoonful plus you’d taste it. What I’d recommend is just adding less frosting to your cake or cupcakes :). September 7, 2013 at 7:39pm Reply

  • Vanessa: I like to make up some waffles in my yard sale Dora the Explorer 25 cent waffle iron and use the left over icing on them. ummmmm. September 12, 2013 at 12:05pm Reply

  • Bonnie: Hi and I would love to try your recipe for buttercream, mine keeps come out yellow…… however since I live in Australia, butter don’t come in sticks… may I ask if you would put the recipe up with all ingredients measured in grams or oz? Thank you :) September 24, 2013 at 12:48am Reply

    • Jaclyn: Next time I make this recipe, I will try to remember to do it in grams so I can add it! Sorry I don’t have it now – if anyone else does please share in a comment :). October 14, 2013 at 7:38pm Reply

  • Ash: Hi, a few questions :

    1. Anyway that this recipe can be tweaked for a Hot & humid weather?
    2. should the butter and heavy cream be of room temperature when you start mixing in?
    3. is the recipe really sweet as i have done a previous recipe which calls about the same amt of icing sugar but was really really too sweet? October 24, 2013 at 8:58am Reply

    • Jaclyn: Hi Ash – 1. For hot and humid weather I would just start out with cool butter, not cold and not nearly room temp, somewhere between the two. Then if it starts to get to warm you can transfer it to the freezer for a few minutes and continue. 2. Butter answered in previous and heavy cream definitely cold. 3. Yes this recipe is fairly sweet but I always just suggest to people that they use a smaller layer of frosting on whatever it is they are frosting rather than trying to adjust the amounts and ratios in the frosting. Hope that helps! October 24, 2013 at 9:05am Reply

  • Wendy: How did you get the sprinkles. Around the edges with no spill over October 30, 2013 at 6:54pm Reply

    • Jaclyn: I just sprinkled them carefully around the edges with my fingertips :) November 7, 2013 at 7:00am Reply

      • Jaclyn: I just remembered too, I slightly tilted the cake while sprinkling them over. November 7, 2013 at 7:12pm Reply

  • Molly: This frosting is amazing! Thank you for sharing. I do have one question about how you did the sprinkles on your cute cake. How do you get the sprinkles on the tips of your piped frosting only? November 7, 2013 at 7:06pm Reply

    • Jaclyn: I just sprinkled them carefully around the edges with my fingertips while slightly tilting the cake. November 7, 2013 at 7:11pm Reply

  • Salena: I love the look of your cake! It looks amazing!

    The last time I made a buttercream icing cake, I decorated it and put it in the fridge. When it was time to serve, the icing was all dry and crumbly and came apart from the cake. Would you know what causes this? Should buttercream not be refrigerated? November 8, 2013 at 10:05pm Reply

    • Jaclyn: If it wasn’t covered properly then yes the fridge would probably cause it try dry out. I occasionally store my cakes/cupcakes (with this buttercream frosting as well) in the refrigerator in a well sealed airtight container and don’t have problems with drying. Also you do need to allow it to come to room temp before serving or it’s dry and crumbly. Hope that helps! November 16, 2013 at 9:11pm Reply

  • Graveyard Cupcakes |: […] Reciped adapted from Cooking Classy […] November 9, 2013 at 10:53am Reply

  • Nicole: Thank you so so so much for this recipe. I used it to fill my vanilla macarons and honestly, they’ve never been better. The buttercream came out fluffy but stiff enough to pipe properly without melting. And I live in Singapore where the humidity usually gets the better of my buttercream! This really is one of the best buttercream recipes I’ve come across – definitely using this again in the future! It worked perfect for my macarons and hopefully they’ll work for my cupcakes as well! :) November 21, 2013 at 6:17am Reply

    • Jaclyn: Thanks for letting me know you liked this frosting Nicole! So glad you enjoyed it! November 21, 2013 at 10:19am Reply

  • barbara szokarski: Hi!
    Are you sifting the powdered sugar for this recipe? Also, I need to frost a 12×16″ cake. How much frosting will I need?
    Thanks November 22, 2013 at 10:37am Reply

    • Jaclyn: I didn’t sift the powdered sugar first (if yours is clumped at all then you probably should). For the amount it really just depends on how much frosting you like on the cake. I’d probably do 1 or 1 1/2 of this recipe. November 28, 2013 at 8:19pm Reply

  • Rachel: I usually substitute vanilla and cream for French vanilla coffee creamer. I hope it works for this recipe as well. November 23, 2013 at 6:26am Reply

  • Priya: Hi! This looks so good, but my biggest issue with homemade icing is that it doesn’t hold when I pipe it onto cupcakes so I was just wondering if this buttercream holds? And if not how I could get it to hold? (I could add icing sugar for days but it doesn’t help me :p) thanks November 26, 2013 at 6:24pm Reply

    • Jaclyn: I found it hold quite well, if you live in a hot environment you may need to chill it a bit first. November 26, 2013 at 9:24pm Reply

  • Kim: I just made this for Christmas (sugar) cookies. Oh my goodness it is delicious!! So much better than the Betty Crocker recipe I have been using for years!! December 11, 2013 at 1:33pm Reply

  • Emma: I made this frosting a couple of days ago and put it on a chocolate cake. Oh my goodness! Seriously, it is THE best frosting ever! It had the perfect amount of sweetness and was delightfully buttery! My tip is make sure the butter is nice and soft before you beat it and beat the heck out of it. You will know the butter is done when it looks like frosting itself. Thanks so much for the recipe- it’s definitely a keeper! January 4, 2014 at 10:00am Reply

  • Melissa: Gorgeous! I’ve been making this frosting for years, it’s fantastic. My secret ingredient – about 1/4 tsp of salt!!! January 12, 2014 at 2:36pm Reply

  • Karen: What is powdered suger? Is it icing sugar or castor sugar? January 13, 2014 at 2:51am Reply

    • Jaclyn: As far as I know powdered sugar and icing sugar are basically the same thing. January 22, 2014 at 9:24pm Reply

  • shelby: looks great! :) I have been looking for a good frosting recipe for a long time. we are having 2 bdays at my church, and I have to make one. I’m going to use this icing- thanks! January 25, 2014 at 9:24am Reply

  • Emily @ Not So Idle Hands: This is SO yummy! I just started using it and it’s now my fav! I even linked to you in my post today :) January 30, 2014 at 9:50am Reply

    • Jaclyn: Happy to hear you liked it Emily! February 4, 2014 at 10:02pm Reply

  • Raksha: I made cupcakes for my step children today and used this recipe. I made only 12 cupcakes so i halved the quantity of everything and the frosting turned out perfect.its so light and fluffy i absolutely loved it! February 2, 2014 at 6:08am Reply

  • Carol: I’ve used many buttercream recipes including the one that you’ve posted. I am a cake decorator and have had trouble with buttercream “veining” in the past. I also take time making my icing but to no avail. I always go back to the recipe that I made up years ago using vegetable shortening. Any suggestions. February 9, 2014 at 2:33pm Reply

    • Jaclyn: You could try replacing half of the butter with shortening and see if the helps it hold up better. February 16, 2014 at 6:47pm Reply

  • Dad’s 60th & Rainbow Carrot Cake | /amp-see/ ideas: […] Slightly adapted from Cooking Classy […] March 2, 2014 at 9:18pm Reply

  • michele: I was given 9 lb of whipped buttercream oreo flavored frosting.I’m not sure if its been frozen before but it says not to refreeze…what do I do with 9 lbs in the first place other than get fat…can I refreeze. March 14, 2014 at 3:04pm Reply

  • St Patricks Day Chocolate Cupcakes with Green Swirled Vanilla Buttercream Frosting » Christan Barker Photography: […] Here is the recipe I used for these cupcakes (adapted from Cooking Classy) […] March 17, 2014 at 8:00pm Reply


    • Jaclyn: I’m so happy to hear that Laura :)! Thanks for leaving such a nice comment! March 18, 2014 at 4:53pm Reply

  • Sue: I would like to try this out but I’m concerned about the amount of sugar in this recipe. I mean 4 1/2cups really sound like A WHOLE LOT of sugar. Wouldn’t it be too sweet? What happens if I reduce the sugar amount, will I still get the right texture? May 13, 2014 at 7:32pm Reply

    • Jaclyn: It is a lot of sugar but it’s the ratio I’ve found I like the best for buttercream frosting. If I try to reduce it it tastes too buttery to me. You could always try it out and if you think the same thing just add more sugar until it tastes right to you. May 19, 2014 at 10:35pm Reply

  • Paige: Delicious and pretty easy to make and spread. I made a 2 tiered 9″ chocolate cake (’s One Bowl Chocolate Cake III) for my 5 yr old’s birthday party at preschool, and this was plenty of icing for the cake plus a dozen cookies. I was looking for a cross between cream cheese frosting and buttercream, because I love cream cheese frosting but wasn’t sure if a bunch of 5 yr olds would like it. I just replaced 1 stick of butter in this recipe with 4oz of cream cheese & it was exactly what I was looking for. Amazing flavor! I put rainbow sprinkles around the outside of the cake and refrigerated the iced cake overnight, and it was even better. The texture stayed light & creamy. The one issue I had was that I couldn’t get the icing on top as smooth as I wanted–looked like a bunch of little popped air bubbles. Probably a result of me using a knife rather than a proper icing tool. Also, I used a hand mixer with paddle attachments, and I too felt like it was looking “broken” as I was icing the cookies. Still, I highly recommend this and will use it every time I need white frosting. Thank you! May 15, 2014 at 10:02am Reply

    • Cat: Wow – Paige. So you actually change it up and then wonder why it doesn’t turn out. Hmmm. I made this recipe exactly as was outlined and guess what? It turned out. July 27, 2014 at 4:10pm Reply

  • Laura: Thank you for this wonderful recipe. For years I have tried to find a homemade frosting recipe that my husband likes. (He prefers store-bought because he thinks homemade always tastes too much like butter.) I tried your recipe yesterday to frost our son’s 1st birthday party cupcakes and had my husband taste test one beforehand. After one bite he said: “Now THIS is GOOD frosting!” So, thank you, this recipe is definitely a keeper! May 26, 2014 at 9:58am Reply

    • Jaclyn: I love hearing when I can convince that homemade is better! Thanks Laura! June 19, 2014 at 10:54pm Reply

  • {World Baking Day} Vanilla Cupcakes with Vanilla Buttercream: […] I decided to go back to basics for this day. Sometimes simple is the most beautiful! I made vanilla cupcakes with a vanilla buttercream. I wanted to find the absolute best vanilla cupcake, so I went about doing some Googling and came across this vanilla cupcake experiment. I decided to go with the adaptation of Ina Garten’s coconut cupcakes. I got the buttercream recipe from Cooking Classy. […] June 20, 2014 at 7:32am Reply

  • Rebecka: Can you add in flavors such as fruit or extracts? June 21, 2014 at 9:29pm Reply

    • Jaclyn: Yes definitely. The fruits I don’t recommend so much just because they make the frosting runny and will break it down but definitely any kind of extract you’d like. June 21, 2014 at 11:08pm Reply

  • Cat: Great recipe! Make this. Chocolate one is awesome. I was a little concerned when you said it wouldn’t be as fluffy hours later. Mine was great! Didn’t notice it wasn’t fluffy. Just lovely! July 27, 2014 at 4:11pm Reply

  • Ruth: Ive tried so many buttercreams and all of them have been so sweet, i haven’t tried this one yet but i was wondering how sweet it is because 4 1/2 cups of icing sugar seems like a lot. September 15, 2014 at 6:15pm Reply

    • Jaclyn: That is why I like to use part salted butter, to balance out the sweetness. Like most frostings it is still quite sweet, so I just recommend if you don’t like too much sweetness just use a thin layer of frosting. September 15, 2014 at 10:00pm Reply

  • Nancy: I’m having a “cake decorating party” for my 8 year old daughter’s birthday this week. I have made 7 batches of this buttercream 3 in white to frost the cakes and 4 in purple, pink and green for decorating. So. Much. Work. I’ve made the frosting early and am storing it in the fridge. I have very little time for error so am wondering what the easiest way to soften and re-whip on the day of the party is? Or can I get some frosting ready the day before and leave it out overnight? Also…..when I added the food coloring (gel) it got a little soft……what is the best way to get it a bit stiffer? More sugar? Thank you so much! BTW – it’s the best frosting I have ever tasted! September 22, 2014 at 7:42pm Reply

    • Jaclyn: More sugar would probably help stiffen it up a bit. I haven’t done it before but I would definitely store it in the fridge, rest at room temp and if necessary re-whip a bit to add some fluff if needed. October 15, 2014 at 10:32pm Reply

  • Jen: Not sure if it was asked, but do you use salted butter? October 29, 2014 at 8:31pm Reply

    • Jaclyn: Yes part and part unsalted, I feel it gives the best balance. November 27, 2014 at 12:53am Reply

  • Luka: could I substitute the heavy cream with coconut milk (fat)? November 25, 2014 at 5:06pm Reply

    • Jaclyn: That should be just fine. I hope you love this frosting! November 26, 2014 at 9:59am Reply

  • Kauahine: Not sure what I did wrong the frosting had great taste and looked perfect consistency at first but as I put it in a pipping bag it became very runny I only used half of the ingredients as I only had a about a dozen cupcakes to frost December 19, 2014 at 6:01pm Reply

  • Jessica: I made half of the recipe but my frosting didn’t seen to have mixed well not sure if I let it sit too long but I was frosting it was very runny. It had a great flavor though. Has anyone else experienced this happening ? December 21, 2014 at 4:03pm Reply

    • Jaclyn: Did you soften the butter in the microwave? It may have just melted. Other than that not sure what could have happened. December 21, 2014 at 7:01pm Reply

      • Jessica: I’m not sure too I left the butter out to soften didnt microwave I mixed the frosting but I didn’t use immediately im thinking that was the problem do u know if adding more sugar would thicken?? December 22, 2014 at 5:44pm Reply

      • Jessica: No I didn’t microwave the butter left it out at room temp till soft. Only thing I cdn think of is I didn’t frost right away n let it sit a lil maybe I should’ve added a lil more powdered sugar it seem to have been separating and getting runny when I was frosting the cupcakes December 23, 2014 at 10:25am Reply

  • Erin in CO: This buttercream rocks! It’s the best I’ve ever made! Tomorrow is a 4 yo birthday and this is on the cake…
    Your technique to whip the heck out of the butter is so true. Normally when I make buttercream, I leave the milk or cream to add if the powdered sugar makes it too stiff…with this one, I didn’t have to add cream AT ALL. I think the butter was so creamy that it sucked up the powdered sugar and was still light and spreadable! My other alteration was adding the vanilla to the butter while I whipped it, so the butter ended up not being cream but still white…
    This was delightful to find. Thank you, thank you, thank you!! January 20, 2015 at 4:54pm Reply

  • Emma: I loved this frosting I used it with the orange creams sickle recipe it was awesome like that if u want u can add 1 tbs of Orange extract it will taste so much like a orange creamsickle u won’t believe it May 17, 2015 at 7:06pm Reply

  • maureen gran: hello do u use salted or unsalted butter?? June 6, 2015 at 6:43am Reply

    • Jaclyn: I like to use 1/2 cup (1 stick) salted and 1 cup (2 sticks) unsalted. June 6, 2015 at 12:11pm Reply

  • Stefani: This is the best frosting I’ve ever tried. Thank you so much! July 10, 2015 at 1:20pm Reply

  • Janis: Some brands of butter (Coscto) have higher water content than others which can cause a thinner end product. So use good butter for a stiffer frosting. That said, butter is always going to be softer, especially in a warm room, and piped decorations will look soft, rather than sharp, and cutting/serving will be a little messy…..but hey, it will taste so much better than store high saturated shortening frosting. August 9, 2015 at 10:57pm Reply

  • Renee Benise: Hi I have pure vanilla extract,I also confectioners sugar. What kind of heavy cream I need for buttercream frosting? Will half/half be good for heavy cream? September 18, 2015 at 12:01pm Reply

    • Renee Benise: Can smart balance witch is healthy butter be good for butter cream? September 18, 2015 at 12:02pm Reply

  • Maria: Please help!, I’m going to add cool-whip to this buttercream, should I keep the frosted cake in the refrigerator? I’ve done this before, but the cake was eaten that day. Thank you! September 24, 2015 at 6:50pm Reply

  • Shannon: Thank you for this morsel of goodness!!! I have tried several different buttercream recipes, although they are good, they weren’t phenomenal!! This buttercream is so fluffy and light, it’s just soooo delicious. I am putting this on my son’s 17th birthday cake tomorrow. I am going to add some crushed oreos to it, as he wants a cookies and cream cake. I cannot wait to serve this t my family!! Thanks again! October 11, 2015 at 4:01pm Reply

  • ambsadr: I had to leave a comment. I used this recipe and followed it to a ‘T’ and my buttercream came out great. It was the right consistency, didn’t tear the cakes when they were frosted.

    My family and the company I invited over for dinner raved about it! Thanks for sharing and for providing detailed, step-by-step instructions. March 8, 2016 at 12:57pm Reply

  • Kalyn: About how many cups does this recipe make? December 5, 2016 at 8:08am Reply

    • Juliana Ramsey: Hi Kalyn, I made this frosting yesterday, and it made approx 2-3c. It is the best Buttercream in my opinion! :) Hope that helps! January 5, 2017 at 12:32pm Reply

  • Anna: Thank you so much! I just made this butter cream and am beyond excited with the results! I’ve struggled so much to find the perfect recipe and truly feel this is it! Can’t wait to make my son’s birthday cake now :) January 22, 2017 at 8:36pm Reply

    • Jaclyn: I’m glad you love it Anna! January 25, 2017 at 10:17am Reply

  • Laney: I would like to know how much cream cheese would you add to make this a cream cheese buttercream frosting. Thank you February 4, 2017 at 8:01pm Reply

  • Juliana Ramsey: My favorite frosting recipe! November 7, 2017 at 6:37pm Reply

    • Jaclyn: Thanks Juliana! November 8, 2017 at 11:13am Reply

  • Sherry R .Peterson: This is a great frosting!! I will be using for cupcakes for my son’s wedding in Feb. January 8, 2018 at 3:33pm Reply

    • Jaclyn: Thanks Sherry! Wish you and your son the best! January 17, 2018 at 11:06am Reply

  • Carrie Barriss: Delicious! My new go to frosting! February 28, 2018 at 11:27pm Reply

  • Carrie: Fantastic! February 28, 2018 at 11:30pm Reply

    • Jaclyn: So glad you liked it! March 2, 2018 at 1:45pm Reply

  • Brenda Bowman: My regular go to recipe for many moons! I do opt for the clear vanilla when not coloring for that ultra white.

    I also adapted it for a mocha flavor as well.

    Fabulous isn’t it?! Oh and leftovers? Frozen. By the spoonful.

    I never make a single batch. Always a double. April 9, 2018 at 4:30pm Reply

  • Nancy: I’m not sure I have a stand mixer anymore. Can a Cuisinart be used? April 10, 2018 at 6:15am Reply

    • Jaclyn: Hand mixer or food processor? A hand mixer will work but it would take probably twice as long. April 10, 2018 at 10:07am Reply

  • Laura | Tutti Dolci: Such a dreamy vanilla buttercream! Can’t wait to try this on yellow cake! :) April 18, 2018 at 6:58pm Reply

    • Jaclyn: Thanks Laura! You got me dreaming of it now too! April 19, 2018 at 1:47pm Reply

  • Rebecca Healey: I haven’t tried the frosting yet but thank you for the recipe. The real treat for me here is discovering how you made that cake with the glass containers! My son’s first birthday is coming up and I wanted to make a themed cake with his favorite characters on it but unfortunately we won’t have a lot of people attending the part and there should be 5 tiers so your trick really made his cake possible! Thankyou! April 19, 2018 at 10:50am Reply

    • Jaclyn: So glad I could help! April 19, 2018 at 1:43pm Reply

  • Nanny to three: Hi there, may I correct your assessment of icing. I am from UK and icing is not always runny. Icing is what you call frosting and may be anything you use to decorate (ice) a cake.
    It can be thin to decorate cookies or make run outs and it can be royal icing which is a thick consistency to decorate a wedding cake. Royal icing whether thin or thick is made with egg whites and icing sugar with extra egg white added to make it thin. It requires glycerin added to prevent it becoming rock hard if used on cakes. I hope this helps to clarify. May 2, 2018 at 4:48pm Reply

  • Phyllis J. Elam: I have always wanted a “truly professional tasting” butter cream frosting identical ir better than the birthday cakes you buy at the large “club stores” and other chain stores. I even went as far as buying a huge tub of the frosting at a “Club Store” and it was “still different” and had a “commercisl taste” that was unflattering to me. I am searching for a “truly wedding cake, birthday cake” awesome flavor. Is this that flavor? I am no decorator, but I would love to make my soon to be 7 yr. old grandson a cake, but have been turned off from the store bought frostings. Help please!!
    Thank you.😊 May 16, 2018 at 4:04pm Reply

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