Buttercream Frosting

By Samantha Seneviratne

Updated October 12, 2022

  • Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
5 minutes
Rating
5(1,296)
Comments
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American buttercream is simpler to make than its Swiss and Italian counterparts, which require cooking some of the ingredients, but it's no less tasty. Butter and confectioners’ sugar are beaten until fluffy; heavy cream softens the texture and vanilla extract gives it dimension. It’s leaner than other buttercreams, as it requires much less butter, but it’s still luscious. You’ll want to choose a flavorful butter to start, and make sure it’s at the correct temperature. Room temperature butter should be soft enough to press into with a finger without seeming greasy. It will whip up nicely with the confectioners’ sugar to create a fluffy, silky frosting.

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Ingredients

Yield:About 2¼ cups (enough for one 8-inch 2-layer cake, one 9- by 13-inch cake or 12 cupcakes)

  • 1 cup/227 grams unsalted butter, at room temperature

  • 2 cups/246 grams confectioners' sugar, sifted

  • 2 teaspoons vanilla extract

  • ½ teaspoon kosher salt (such as Diamond Crystal)

  • 2 tablespoons heavy cream, at room temperature

Ingredient Substitution Guide
Nutritional analysis per serving

25 grams carbs; 52 milligrams cholesterol; 271 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 19 grams fat; 98 milligrams sodium; 24 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, beat the butter and sugar with an electric mixer on low speed until combined. Using a rubber spatula, scrape down the side of the bowl, then beat on medium-high until very light and fluffy, about 4 minutes. The mixture will lighten in color and become glossy. Beat in the vanilla, salt and cream. (For chocolate or raspberry flavors, see Tips.)

  2. Step 2

    Use immediately or refrigerate for up to 2 days. (If preparing in advance, you’ll want to press a piece of plastic wrap directly onto the surface to prevent it from hardening. Bring the frosting back to room temperature to use it.)

Tips

  • To make chocolate buttercream, melt 1 cup/160 grams chopped bittersweet chocolate in short bursts in the microwave, stirring in between until melted, or melt over a double boiler. Let cool to room temperature then beat into the buttercream. Makes about 3 cups.

  • For raspberry buttercream, beat ½ cup (room temperature) raspberry preserves into the buttercream. The mixture may look split. If so, heat the underside of the bowl slightly with a hair dryer, without melting the butter, and continue to mix until smooth. (Alternatively, soak a dish towel in hot water, wring it dry and use it to briefly wrap the base of the bowl.) Makes about 3 cups.

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Ratings

5 out of 5
1,296 user ratings
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Comments

Emily R

This is an excellent buttercream recipe! So much better than the powdered sugar heavy version I used to make. The consistency is light & fluffy while the flavor is sweet but not too sweet. I also made the chocolate version with Guittard bittersweet chocolate - amazing! Note that both the butter and heavy cream need to be at room temperature before you start. Also, it takes a long time to come back to room temp if you refrigerate overnight.

RuthCraxton

This is the recipe that I followed for years but with less butter and milk. I don't like the metallic taste of raw confectionery sugar so I tried the Food 52 technique: Melt the butter, mix it with the powdered sugar, salt, and milk in a stainless steel bowl. Set the bowl in a wide skillet of barely simmering water for 5 minutes, stirring from time to time. Remove the bowl from the water, add the vanilla, and beat until cool and fluffy. Set in a ice bath to cool and thicken faster. Much better!

Michelle W

I have also had really good results using freeze dried fruits to flavor buttercream frosting - freeze dried strawberries worked wonders for the pink "flavored" cake my stepson wanted for his birthday!

Anne

This is a delicious frosting. I substituted unsweetened soy milk for dairy milk. I added bittersweet and 86% cacao melted chocolate for the outer layer and top - both the plain and chocolate versions taste luscious.

Lulu

I will never love an American-style as much as a cooked butter cream, either with a custard base or Swiss meringue. I used those exclusively when I was baking for a living. However, they are so time-consuming that for family and friends I nearly always choose the simpler sugar based buttercream. I will try the recipe here in the comments for cooking the butter and powdered sugar together briefly, and see if that removes the gritty effect of the powdered sugar. What surprised me about this recipe is that barely made enough frosting to cover the top and middle of a 9 inch layer cake. I had to go with the “naked cake“ styling, which I don’t particularly care for. I will be sure to do one and a half times the recipe next time.

Mike E.

Finally! A basic and straight forward recipe from NYT! I've gotten so sick of unusual and hard to find ingredients and having to hack recipes to get something close to what it is supposed to be, Finally tasty and uncomplicated.

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