Buttercream Frosting

By Samantha Seneviratne

Updated Oct. 12, 2022

Buttercream Frosting
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Total Time
5 minutes
Rating
5(1,176)
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)
  • 1cup/227 grams unsalted butter, at room temperature
  • 2cups/246 grams confectioners' sugar, sifted
  • 2teaspoons vanilla extract
  • ½teaspoon kosher salt (such as Diamond Crystal)
  • 2tablespoons heavy cream, at room temperature
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

271 calories; 19 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 0 grams dietary fiber; 24 grams sugars; 0 grams protein; 98 milligrams sodium

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
1,176 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!

Tristan

Easy, effective, and excellent frosting. The only thing I would change was the amount of salt because I found that every bite I tasted had a slight hint of salt (even after mixing everything together for a while). I tried adding just under the recommended 1/2 teaspoons of salt and a hefty 2 teaspoons of vanilla extract, and found that in my personal preference, it was better. Although my brother liked the “salty” frosting on the cake I made (Vanilla cake with strawberry filling) Pro tip: If you have some lemon juice or zest, add a pinch, it adds a nice touch to a more fruity dessert

valerie a

Love this recipe! Easy to remember ratios, and the butter really shines in contrast to cloying buttercream with too much powdered sugar. Second what someone else said about using high-quality butter.

CloseKnitinNH

For anyone who, like me, finds frostings with these proportions too buttery/oily: My Nana made a buttercream that was more "sugary" than buttery, and it has always served me very well! Proportions are completely different, but if you like that sugary mid-level bakery-style cake frosting, use this: 1 lb powdered sugar, 1 stick softened butter, 2 tbsp milk, 1 tsp vanilla, and a pinch of salt. Whip all with a mixer. To make chocolate, add 3 squares (3 oz) unsweetened chocolate, melted.

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