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How to Make the Best Buttercream

Yield: 3 cups

Prep Time: 5 minutes

Cook: 10 minutes

Tessa Arias

How to Make the Best Buttercream Icing that’s perfectly creamy, sweet, and can be made ahead of time. Plus tons of flavor customizations listed and a step-by-step video!


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How to Make the Best Buttercream

There’s nothing worse than the sickeningly sweet and artificial-tasting frosting that comes prepacked or that’s loaded onto grocery store birthday cakes. I seriously despise that stuff and would rather eat nothing (which is saying something for this sweet toothed girl). That’s why making buttercream from scratch is the only way to go. It may seem complicated but it’s actually ridiculously easy and this post is all you’ll need to not just learn how make the best buttercream, but how to make it ahead of time and how to customize it with over a dozen flavor options.

Check out the step-by-step video below so you can actually see what every step looks like, which if you’re a visual learner like myself you’ll find super helpful. The flavor ideas and full printable recipe are just below, plus some more links to other posts you’ll love.


Flavor Ideas:

You may need to adjust the powdered sugar ratio depending on your flavor preferences and adjust the cream ratio depending on your texture preferences.

Chocolate

Add 1/2 cup sifted unsweetened cocoa powder

Strawberry

Add 1/3 cup seedless strawberry preserves and a few drops of red food coloring

Raspberry

Add 1/3 cup seedless raspberry preserves and a few drops of red food coloring

Mocha

Add 1/2 cup sifted unsweetened cocoa powder and 2 teaspoons instant espresso powder

Chocolate Chip Cookie Dough

Use 3/4 light brown sugar in place of all powdered sugar, add 1 1/4 cups flour, and garnish with mini chocolate chips

Chocolate Malt

Add 1/2 cup sifted unsweetened cocoa powder, 1/2 cup malted milk powder, and use 1/4 cup milk, plus more if needed

Peanut Butter

Add 1 cup creamy peanut butter and reduce the powdered sugar to 2 1/2 cups

Irish Cream Buttercream

Use Bailey’s Irish Cream instead of cream

Kahlua

Add in 1/2 cup sifted unsweetened cocoa powder and 1/2 cup Kahlua in place of the cream

Mint

Add 1/2 teaspoon peppermint extract and a few drops of green food coloring

Nutella

Add in 2/3 cup Nutella and reduce powdered sugar to 2 cups

Lemon (or any other citrus)

Add in 2 tablespoons lemon zest and 3 tablespoons lemon juice and increase powdered sugar to 3 1/2 cups

Coconut

Add in 1/2 teaspoon coconut extract

Cinnamon

Add 1 tablespoon ground cinnamon

Pumpkin

Add in 1/2 cup pure pumpkin puree and 1 teaspoon pumpkin pie spice, remove cream

Salted Caramel

Add in 1/3 cup caramel topping and increase salt to 1 teaspoon, remove cream

How to make the Best Buttercream

Yield: 3 cups

Prep Time: 5 minutes

Cook: 10 minutes

This makes enough buttercream to frost about 12 to 15 cupcakes. Double this recipe to frost a 8 or 9-inch two layer cake.

Ingredients

3 cups (375 grams) powdered sugar, sifted
8 ounces (227 grams) unsalted butter, at room temperature
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 to 2 tablespoons heavy or whipping cream

Directions

In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed.

STORAGE:
Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
Find Tessa on

208 Responses to “How to Make the Best Buttercream”

  1. #
    Mindy — January 28, 2015 at 4:29 am

    I’m sorry but I think THREE cups of sugar and TWO sticks of butter is way too much. How can something with 3 cups of sugar NOT be really way too sweet?

    • #
      Tessa — January 28, 2015 at 7:54 pm

      Mindy – powdered sugar isn’t as dense as regular sugar so it may LOOK like more than it actually is. Some buttercream recipes actually call for 4 cups of powdered sugar so this is relatively conservative! Feel free to also adjust the sugar ratio to your preferences.

  2. #
    Taylor @ Food Faith Fitness — January 28, 2015 at 5:29 am

    I LOVE all your baking how-tos! I am the worst buttercream maker. So I just never make it…which is sad because buttercream is the bomb!
    Thanks for the great tutorial! Pinned!

  3. #
    Megan — January 28, 2015 at 8:36 am

    Wow! Can’t wait to try your recipe! I love all the flavor variations!

  4. #
    Liz — January 28, 2015 at 9:12 am

    A good recipe to keep on hand. Thank you and have a great day.

  5. #
    carol — January 28, 2015 at 9:45 am

    16oz. of butter is 4 sticks or 2 cups. 8oz. Of butter is 2 sticks or 1 cup. Which is the correct amount for recipe?

  6. #
    Joan — January 28, 2015 at 10:20 am

    Please correct the amount of powdered sugar. Thank you.

    • #
      Tessa — January 28, 2015 at 7:56 pm

      It was never incorrect!

  7. #
    Lei — January 28, 2015 at 4:32 pm

    Carol- Do you have an actual stick of butter in your fridge? If so, go look at it!
    The recipe is correct – Each stick of Butter is 8oz so 2 sticks is 16 oz or 1 cup.

    Other than that, the recipe looks great and I look forward to trying it.
    Have a great day

  8. #
    Heidi — January 28, 2015 at 8:00 pm

    Lei- Can’t we all just get along and be nice? 2 tablespoons = 1 oz. 8 tablespoons = 1/2 cup or 1 cube = 4 oz.
    On a happier note, love Handle the Heat, Tessa. Your slow cooker pork carnitas are cooling in the the slow cooker as I type. Also, do you like Italian Meringue Buttercream? Less sweet, but they both definitely have their advantages.

  9. #
    Dulcistella — January 29, 2015 at 1:21 am

    Arrgh, I was hoping it was the swiss meringue buttercream!!! πŸ™‚ I have a problem with it, especially with the lemon one, because once it just split and I was sooooooo sad ;-(
    Can I hope to see it here soon or late?

  10. #
    Sarah — January 29, 2015 at 6:44 am

    I had no idea buttercream could be made ahead! I’m sooo going to try it. Thank you!

  11. #
    Mary Ann Broda — January 29, 2015 at 11:45 am

    Great demo.I am going to make it for tonight. Looks so creamy. MaryAnn B

  12. #
    Daisy — January 29, 2015 at 8:30 pm

    I’m so happy I found this post!! Sounds like just the right buttery sweetness and consistency I’ve been searching for…this doesn’t sound too sweet at all. Most of my recipes call for at least 4-5 cups of powdered sugar per 2 sticks of butter, which is more sweetness than my family can handle most days. And I’m really looking forward to trying some of the flavor additions you posted as well. Thanks, Tessa πŸ™‚

  13. #
    Madelyn — January 30, 2015 at 11:35 am

    This is brilliant and so convenient! Now I can make butter cream with everyone’s favorite flavor on their birthday. When do I add the flavor in the beginning or at the end? Thank you!

    • #
      Tessa — January 30, 2015 at 1:30 pm

      You can add flavorings anytime after the butter + sugar have been beaten together.

  14. #
    Madelyn — January 30, 2015 at 11:39 am

    I have a quick question…I’ve done a cake recipe, which calls for cool butter and the cake looks beautiful at first but them completely sinks. I’ve done it twice and the same thing happened both times. Can it be the cold butter? I’ve done a number of cakes and they always come out perfect. Thanks for your help!

    • #
      Tessa — January 30, 2015 at 1:32 pm

      It may be your that you leavener is expired (baking soda or baking powder), that the butter and sugar were over-beaten, or that the oven temperature was off (use an oven thermometer). It may also just be the recipe, some cakes are ultra moist and tend to sink a little bit (my favorite chocolate cake does this).

  15. #
    Rachel — January 30, 2015 at 6:49 pm

    Thanks! I love your recipes and guides! I agree 3 cups is both conservative and laudable!

    Almost all recipes assume posession of a standing mixer. I’ve made icings in the past without them. In your opinion, are standing mixers really necessary for frosting? Any tips to ensure one with a hand mixer doesn’t screw it up? I’m fairly conservative with my counter space, but don’t want to sacrafice good cupcakes. πŸ™‚

  16. #
    Arlene — January 31, 2015 at 12:00 pm

    I love you blog! I’ve made many of your recipes. I think it’s completely hilarious how people want to correct you on your butter cream recipe. Lol! I’m not sure if people know this, but, butter cream isn’t meant to be low calorie/low sugar. Ha! I make my mine with the same exact measurements. And it’s delicious! Keep doing what you’re doing.

  17. #
    Justine — February 1, 2015 at 5:19 pm

    this recipe is awesome! I used salted butter and added the additional salt on accident. It was ok but too salty. If you use salted butter don’t add any salt! I need to pay a little bit more attention! I remade it with salted butter and no additional salt and it was amazing!

  18. #
    Joanne — February 1, 2015 at 7:02 pm

    I love all of your recipe guides, and this buttercream frosting looks perfect!

  19. #
    Christine — February 6, 2015 at 6:30 pm

    He…he…I had to giggle at a lot of the ‘fix your recipe’ requests:) I used to have a cupcake business and this is very similar to the recipe I used for buttercream (except I added 2 tbsp. of heavy whip cream at the end and beat on high for 2 minutes- exceptional fluffy!). Your recipe looks spot on and perfect:) Best wishes!

  20. #
    Marianna — February 11, 2015 at 10:56 pm

    How long should I keep the butter out so it is at cold room temperature, please help!

    Thank you!!!
    Btw your website is awesome!!!!!!

  21. #
    Sandy — February 25, 2015 at 9:02 pm

    not sure what kind of butter you are using Lei, but I have a 1 pound package of Land O Lakes butter. It has 4 sticks and it states: “1 stick equals 1/2 cup, 1 pound equals 2 cups or 4 sticks”. One pound has always been 16 ounces and if a 16 ounce package of butter has 4 sticks in it then 2 sticks equals 1 cup of butter, 4 sticks equals 2 cups. A cup is 8 ounces……or 2 sticks of butter. Each stick has 8 tablespoons…..not 8 ounces.

  22. #
    Diana — March 4, 2015 at 7:07 am

    Hello Tessa, thank you for all your awesome recipes!!!
    I made the valentine’s cake with this butter cream, but as soon as i added the strawberry preserve to the mixture it split (i think that’s the right work for it) the oil or fat from the preserve was flooding on the top, it tasted very good. i followed the recipe just like you listed. What did i do wrong?? I had to use regular store bought butter cream. Please help.

  23. #
    sue griffore — April 2, 2015 at 8:09 pm

    anxious to give this a try. do you measure the powdered sugar before or after you sift it? looks likes this pipes well??? will it crust? ……. thank you so much….. sue

  24. #
    Erin — April 4, 2015 at 4:31 pm

    Sue–the recipe has all the clues you need..

    If it says 3 cups of sifted powdered sugar, then you sift and then measure 3 cups. This recipe calls for 3 cups of powdered sugar, sifted. So you measure and then sift. Hope that helps.

  25. #
    Shannon — April 8, 2015 at 10:30 pm

    Made the Nutella version – outstanding! Got rave reviews at work, too! Followed the recipe to the letter. Sooooo yummy! Definitely a keeper πŸ™‚
    Thank you!

  26. #
    Jo — April 9, 2015 at 10:53 pm

    Hello, I really love the frosting color on the cupcakes. Would love to know what colors you used to get that result.
    Thanks

  27. #
    Paila — April 11, 2015 at 5:19 pm

    what type of cream?

  28. #
    samia — April 12, 2015 at 1:16 am

    Hi Tessa! I think its brilliant! though! I would need a cream version as well… and thn i am going to treat this page as my frosting bible!! :D:D

  29. #
    samia — April 12, 2015 at 1:18 am

    cream cheese version*

  30. #
    Monica — April 18, 2015 at 2:50 pm

    Thank you for taking time out of your busy schedule to post this awesome recipe. It is very kind of you and helpful to the rest of us. Best wishes….

  31. #
    Penny — April 19, 2015 at 2:41 am

    Hi there. Quick question. I’m having a cupcake decorating table at my daughters upcoming birthday. I was going to ice the cupcakes and they will just add the sprinkles etc. I will ice the cupcakes the morning of the party. Will this buttercream icing be soft enough that sprinkles will stick to it a few hours after it is piped? I have a great buttercream icing but I know that it will not go hard but certainly harden 2 or 3 hours after it is piped and sprinkles can not be applied after this. I look forward to hearing from you. Many thanks, Penny.

    • #
      Tessa — April 21, 2015 at 2:05 pm

      I’m sorry Penny but I don’t know the answer to your question as I’ve never been in that particular scenario with this recipe.

  32. #
    Bibi — April 21, 2015 at 9:11 am

    I love this blog! I can’t believe it has everything i want to know about! I love your you tube vids and this blog! Can’t wait to try the butter cream recipe!!!

  33. #
    Diana — April 27, 2015 at 8:20 am

    Penny: the buttercream will crust over after a while therefore the sprinkles will not stick. it’s best to ice them at the time the kids will be making them. hope that helps.

  34. #
    willy crane — May 5, 2015 at 11:49 am

    When you say cream does that mean heavy whipping cream?

    • #
      Tessa — May 5, 2015 at 12:53 pm

      Yes that works fine!

  35. #
    Danielle — May 8, 2015 at 9:22 am

    Can I add fruit color to this recipe

  36. #
    Mary — May 14, 2015 at 1:08 pm

    What is the weight of powdered sugar? (We don’t usually use cup measures in the UK) I assume powdered sugar is what we call icing sugar, I’ve always made buttercream with just icing sugar, butter and flavouring, does adding real cream mean that cakes have to be refridgerated once decorated?

  37. #
    Monica — May 26, 2015 at 11:38 pm

    I saw your video on how to frost cupcakes and I was just wondering what you use to hold the nozzle.. I just place mine into the bag but yours looks different.

  38. #
    Melani — May 28, 2015 at 1:00 pm

    Hi Tessa! I just found your blog and i love it!. I have a question, Buttermilk can be homemade?

  39. #
    Lizzie — June 3, 2015 at 4:06 pm

    @Melani
    Yes! Buttermilk CAN be homemade! The recipe I’ve seen is 1 tablespoon of lemon juice or vinegar and milk. What you do is you add the lemon juice to the measuring cup, then fill to the correct amount. If this is wrong, please correct me!

  40. #
    Lizzie — June 3, 2015 at 4:11 pm

    I wish I came across this webpage before St. Patrick’s Day! I made some cupcakes then and ended up having to use a glaze instead.

  41. #
    Jackie — June 6, 2015 at 4:32 pm

    This really is the best buttercream icing recipe. i’ve tried others and you can really taste the powdered sugar in them — not good. This is creamy and sweet (but not too sweet) and delicious! Also, I didn’t have any cream, so I put in a big dollop of whipped cream (haha). Worked beautifully! Can’t wait to try the variations!

    • #
      Tessa — June 10, 2015 at 9:50 am

      Yay!

  42. #
    Robin @thebakingexchange — June 22, 2015 at 7:03 pm

    Hi Tessa, I once made cupcake icing with normal white sugar (not powdered sugar) and it was horrible, all grainy and gritty. I was surprised to see you list brown sugar as the sugar for the cookie dough variation. Wouldn’t that also have a gritty texture or is it different? Thanks!

  43. #
    Sof — June 25, 2015 at 7:16 pm

    Hey Tessa! I am obsessed with your buttercream recipe. I usually make the chocolate and it is ridiculously good. Seriously amazing! However, I am curious about your cookie dough buttercream. Wouldn’t the brown sugar make the buttercream quite grainy? Thanks!

    • #
      Tessa — June 26, 2015 at 9:13 am

      Well cookie dough is slightly grainy. It is basically replicating the exact taste and texture of cookie dough, just without the eggs!

  44. #
    ANGIE — June 28, 2015 at 6:01 am

    What type of cream is used?

  45. #
    ANGIE — June 28, 2015 at 6:17 am

    In the video I did not see you add the salt. Is that a step to omit or did you just not show it in the video. I’m not trying to be picky, I want to make sure I get the best buttercream due to the fact yours look so delicious.

  46. #
    Dayna Jones — July 1, 2015 at 4:08 am

    I’m going to regret giving away my secrets. Using Crisco instead of butter will keep your frosting from melting in warm weather.Use 2 pounds of powdered sugar for each cup of shortening and beat the daylights out of it. It takes at least 5 minutes in the mixer before it’s properly incorporated.

  47. #
    Nanci Lenoci — July 11, 2015 at 8:46 pm

    Hopefully this will clarify the butter cube measurement question. Our hostess is correct.

    Amount:
    2 stick of butter
    Equals:
    8 ounce – oz
    http://www.traditionaloven.com/conversions_of_measures/butter_converter.html

  48. #
    Sharon — July 21, 2015 at 11:22 am

    Do you also have this in grams?

  49. #
    Dani — July 21, 2015 at 8:04 pm

    When you say cream do you mean whipping cream? Sorry I’m just clueless here

  50. #
    Brenda — July 22, 2015 at 10:05 am

    For the chocolate chip cookie flavor idea: you say to add flour, it won’t make you sick eating the flour that way (uncooked)? Just wondering.

  51. #
    Louise — July 26, 2015 at 3:47 pm

    Hi, are the cup measures, US cups or UK cups? Also can you please provide gram amounts for the icing sugar and all the flavour variations ? It’s more accurate to measure in grams than cups.

  52. #
    Louise — July 27, 2015 at 3:10 am

    Hi Tessa, thanks for the help, the measuring guide is really helpful! Just a couple more things: firstly what’s pumpkin pie spice? Don’t think we have anything like that in the UK, are there any spices I can mix to make my own version?
    Also what about a banana buttercream? Some extracts either aren’t available in the UK or they taste nothing like what they’re supposed to… I was thinking about using banana milkshake (nesquick) to make some banana buttercream.. any idea how I’d do that? Want the buttercream to be smooth…
    And also coconut… carnt seem to find coconut extract, what about coconut milk? How much do I add/ how do I change the recipe?

    Thanks!

  53. #
    Louise — July 29, 2015 at 9:38 am

    Sorry I meant banan milkshake powder, which I’d mix with a little milk ( so I could make it really banana-ry)

    • #
      Tessa — July 29, 2015 at 9:56 am

      I’ve never had banana milkshake powder so I really can’t say! Also, I’m not sure coconut milk would provide a whole lot of coconut flavor because you’d be using such a small amount. If you like the texture of shredded coconut, I’d add some either in the buttercream or sprinkle with toasted coconut on top.

  54. #
    Laura — August 2, 2015 at 7:45 pm

    How many grams of butter is in your butter sticks?

  55. #
    Louise — August 9, 2015 at 3:12 am

    Laura
    – 1 stick = 4oz = 113 grams of butter. Check out Tessa s measuring guide, it has all the ingredients listed and the gram and oz conversions for each ingredient…
    http://www.handletheheat.com/ultimate-guide-measuring/

  56. #
    Alison — August 9, 2015 at 3:09 pm

    Do you need to put food coloring in the mix? If just put the strawberry preserves in, will the mixture still be as pink ?

    • #
      Tessa — August 10, 2015 at 5:14 pm

      The food coloring is totally optional, but your buttercream will definitely not be as pink without it.

  57. #
    kylie — August 16, 2015 at 2:40 am

    wats the difference between powdered sugar and normal sugar :-/

  58. #
    Ivy — August 17, 2015 at 7:47 am

    If I add oreos crumbs on it, do I need to add or take other ingredients of the recipe? thanks

  59. #
    Saranya — August 18, 2015 at 4:41 am

    Hi
    I have a doubt.i have done many cakes,it come out very well soft and fluffy,after icing it,I’ll store in fridge,but when we cut it its getting hard.
    How to store a buttercream cake.
    How many days can I store buttercream cake and fondant cake and how to store them.
    Waiting for your reply
    Regards
    Saranya

  60. #
    Susan — November 29, 2015 at 7:21 am

    This is a beautiful recipe. I have just used it….buttercream seems to be my Achilles heel! This one was masterful and so very easy!! Can’t wait to pipe it onto my 12 dozen cupcakes later this week.

  61. #
    Liora — December 3, 2015 at 6:55 pm

    Hi Tessa!
    I love this buttercream recipe and I was wondering if there is any way to make an eggnog buttercream with this recipe? Thanks so much!

  62. #
    joanne — December 5, 2015 at 7:16 am

    I’ve tried making it and it’s still too sweet and rough. and when i pipe it it wont hold. I guess it depends on the powdered sugar, my cousin says powdered sugar differ in every country. So now i tried crisco shorthening 1 can and added little powdered sugar, just to make it enough sweet. Can this be a frosting or it is not good to have too much veg shortening? i never saw recipe like this in the internet but the taste is familiar to other cakes i have tasted before.

  63. #
    Magda — December 10, 2015 at 7:41 am

    What kind of cream is this (1 to 2 tablespoons cream)?

  64. #
    Shena — December 10, 2015 at 11:23 am

    I was wondering if you could just add plain milk instead of cream?

    • #
      Tessa — December 10, 2015 at 9:53 pm

      You could, though it wouldn’t exactly be buttercream πŸ˜‰ It just won’t be as thick.

  65. #
    Sally — December 10, 2015 at 1:48 pm

    What kind of cream?

  66. #
    Tammie — December 10, 2015 at 6:42 pm

    I have used this recipe which is great,But I have used other creamers to do other flavors which are very tasty,Plus have used other flavored extract and colors. This is a truly great tasting butter cream recipe

  67. #
    Kris K — December 10, 2015 at 7:27 pm

    This post is much appreciated as I have yet to find “the perfect buttercream ” (I haven’t tried this yet). My question is, in the directions, it says powdered sugar, sifted, but in your video you say sifted powdered sugar. How it’s said/written makes a difference, as one means sift first and then measure, and the other means measure first and then sift. Which do I do for this recipe? Thanks much.

    • #
      Tessa — December 10, 2015 at 9:53 pm

      Hi Kris! The way it’s written in the recipe is correct πŸ™‚

  68. #
    kathy — December 10, 2015 at 8:13 pm

    What type of cream?

  69. #
    Janice — December 11, 2015 at 12:13 pm

    In order to print your recipe I have to print all the comments that I do not want. My favorite on line recipes are condensed and concise without any comments.

    • #
      Tessa — December 11, 2015 at 9:13 pm

      Hi Janice! Are you clicking on the print icon near the recipe? That should pull up a condensed version of the post without comments. Please let me know if that works for you!

  70. #
    Terr — December 11, 2015 at 9:01 pm

    I am looking for a frosting that hardens to use on “cake pops”. They need a hard shell like dipping them in chocolate candy melts provides, but I would prefer to have some flavor options. Thank you. I love this blog.

  71. #
    Terry Box — December 11, 2015 at 9:47 pm

    I am looking for a frosting that hardens to use on “cake pops”. They need a hard shell like dipping them in chocolate candy melts provides, but I would prefer to have some flavor options. Thank you. I love this blog.

  72. #
    Ty — December 21, 2015 at 1:17 am

    Hello I wanted to know if this recipe melts. I make an awesome buttercream but i add shortening and it doesnt taste greasy it has a wonderful taste (per my customers) in the past i have tried making buttercream with out shortening but it eventually melts

  73. #
    lenny — January 6, 2016 at 10:55 pm

    hi,

    just wondering if this taste like super butter? and is it too sweet? i want icing with less buttery and sweet. please help. thanks

    • #
      Tessa — January 8, 2016 at 9:59 am

      Well since butter and sugar are the primary ingredients, yes it will taste sweet and buttery. You can always reduce the amount of sugar and use shortening instead of butter if you prefer.

  74. #
    Kim Hauber — January 11, 2016 at 5:47 am

    I loved watching you Demonstrate how to simply make your frosting. I look forward to more Info and amazing recipes. I love to bake but get frustrated when things don’t turn out the way you think they should etc… I feel as though all that’s about to change with watching your video.

    I was up in the wee hours of the morning very sick with cough and cold. Now I’m glad I was. I found you, your video, and many lovely ideas of how to make my baking much more rewarding.

    Thanks again,

    Kim

  75. #
    Esmeralda — January 12, 2016 at 11:05 am

    Tessa God Bless my question is what could I use instead of heavy whipping cream cause I hate to throw the rest away if I only use a few tablespoon of I how good will this hold up in very hot weather after making cupcakes can they be left on the kitchen counter ?

  76. #
    Alexis — January 12, 2016 at 11:40 pm

    My only question is regarding refrigeration after icing your cake/cupcakes because of the cream. If I’m making a cake for a party chances are it’s not going to be able to fit in the fridge until it’s served. I’ve always been concerned about this. And my buttercream has always turned out sickeningly sweet based on general BC recipes I’ve tried. I’ll try this one with less sugar and hope for the best.

  77. #
    Kathleen — January 14, 2016 at 2:04 pm

    Tessa, you have the patience of a saint ;). AND a great recipe. Thank you!

  78. #
    Bernie — January 19, 2016 at 4:00 pm

    Loved watching the Valentine’s cake video and this one on the buttercream frosting too.
    Can’t wait to make them both!
    You do a fantastic job with this site.
    Keep up the good work!

    • #
      Tessa — January 20, 2016 at 10:40 am

      Thank you so much! Glad you enjoyed!

  79. #
    Sheyenne — January 23, 2016 at 5:56 pm

    What if you don’t have a paddle attachment.

  80. #
    eve — January 23, 2016 at 6:30 pm

    Hi Tessa love love you buttercream, plus all the ideas you can do with is I am love to bake even though I have no training I just take the recipes and follow the instructions correctly. I have a question in your comment on the buttercream recipe you stated that this recipes can be double for an 8 and 9 in cake when it comes to doubling recipes I am NOT good at it. could you please help how to double this for a cake without me making to separate buttercream. Oh also for a 10 in cake. Thanks and keep it up.

  81. #
    Patricia — January 25, 2016 at 8:04 pm

    Hi. Enjoyed watching your video. I will be trying to make regular buttercream hopefully it comes out. Can I substitute the whipping cream for something else?

  82. #
    eve — January 27, 2016 at 9:40 pm

    Hi Tessa love love you buttercream, plus all the ideas you can do with is I am love to bake even though I have no training I just take the recipes and follow the instructions correctly. I have a question in your comment on the buttercream recipe you stated that this recipes can be double for an 8 and 9 in cake when it comes to doubling recipes I am NOT good at it. could you please help how to double this for a cake without me making to separate buttercream. Oh also for a 10 in cake. Thanks and keep it up.

  83. #
    Nancy K — January 29, 2016 at 3:16 pm

    Hi Tessa, I just tried your frosting recipe and it was great! Ive tried another one that required to cook sugar,flour,cornstarch, over stovetop and it was also very good. I love both recipes and will use these ones all the time. Will have to try the different flavors as well. For your recipe I used vanilla bean paste and it turned out just as good as extract. I love that you can see the little specks of bean in it. You can buy this online or I bought it at a bulk store in Canada. I have yet to try the REAL vanilla bean. Next time. Thanks for the recipe and video.

  84. #
    Rae — January 30, 2016 at 10:22 am

    16oz WEIGHT is not the same as 16oz VOLUME. You can’t compare a rock that weighs 16oz to 16oz of orange juice! Butter dispute settled…5th grade math.

  85. #
    Rae — January 30, 2016 at 10:25 am

    Love this recipe. Best I’ve found so far,from someone who wants wedding cake for last meal on Earth!

  86. #
    Elizabeth — January 31, 2016 at 4:19 pm

    I just tried this buttercream and it is delicious. I used salted butter and left out the additional salt and 2 TBS of whipping cream. If I added more cream would it make it lighter/fluffier?

    • #
      Tessa — February 2, 2016 at 6:20 pm

      Yes, absolutely. Cream accepts more bubbles of air as it’s being beaten so the result is lighter and fluffier.

  87. #
    Tanya — February 5, 2016 at 12:21 pm

    I have never made buttercream before and would like to use it to frost a large number of cupcakes. But since it will be a busy day tomorrow, can I frost them today and will they be ok out of the fridge until tomorrow afternoon?

  88. #
    Beverly Berkeley — February 7, 2016 at 5:08 am

    Hi Tessa, I was looking for a less sweet buttercream for my gluten free chocolate cupcakes and was drawn to this recipe because of the added whipping cream. It is just delicious! I’d look to try to salted caramel but wasn’t clear on directions. Thanks so much for sharing this recipe.

  89. #
    Samantha — February 13, 2016 at 6:38 am

    I have made buttercream and trust me you need all the sugar and butter to make it perfect, absolutely love it and have now made the plain buttercream twice and everyone loved it. Now I’m guna start with the flavoured buttercream looking forward to trying the peanut butter one especially πŸ™‚ thank you for your tips πŸ™‚ xx

  90. #
    Julia — February 14, 2016 at 5:54 am

    I was wondering if you could use regular strawberry preserves? I couldn’t find seedless strawberry preserves.

  91. #
    Carol — February 15, 2016 at 5:53 pm

    Hmmm…this was interesting. I decided to move from canned frosting to fresh. I used to make frosting before canned, but I couldn’t remember the recipe. I remembered my mother making frosting from scratch. Now I see that the recipe can be made with variations, crisco, butter, etc.

    • #
      Tessa — February 16, 2016 at 4:46 pm

      Yes, lots of ways to make frosting! This is definitely my favorite, I hope you’ll try it soon.

  92. #
    Judy — February 20, 2016 at 8:51 am

    After watching a kids cupcake bake-off my daughter (age 10 ) got inspired to “create” her own cupcakes from scratch. I’m not a baker and never made anything from scratch. She is so daring and we checked out a basic vanilla cake receipt last night. She made pineapple vanilla cupcakes and wants to now add coconut frosting (from scratch of course) I’m embarrassed to say I really had no idea how one makes frosting from scratch. I’ve only ever made a glaze for a cookie from powdered sugar, food coloring and water. I saw your blog and it looks pretty easy. Like the video, a good tool for teaching an inpatient young cook who doesn’t always like to read all the directions. excited to try it out. Looks like a nice receipt we can reuse and tailor

    • #
      Tessa — February 21, 2016 at 10:25 am

      Thanks so much Judy! How awesome that your daughter wants to create her own cupcakes πŸ™‚

  93. #
    SkylarStaebler — February 21, 2016 at 6:56 pm

    Can use milk?

  94. #
    SkylarStaebler — February 21, 2016 at 7:00 pm

    Will it be different?

    • #
      Tessa — February 23, 2016 at 10:47 am

      Maybe just slightly less rich and creamy, but milk should still work.

  95. #
    Milka — February 24, 2016 at 1:34 am

    Hello Tessa,

    How much Wilton concentrated gel icing colors do I need to look like baby blue color? You put 1/4 teaspoon to yours. People seems to use tooth picks to test out the colors. I am afraid to put too much. Thanks!

    • #
      Tessa — February 24, 2016 at 9:57 am

      Definitely start with less and work your way up until you get your desired color!

  96. #
    BadassBaker — February 24, 2016 at 2:25 pm

    You should have creamed the butter before you added the sugar. Just my $0.02.

  97. #
    monica — February 24, 2016 at 6:08 pm

    Tessa good evening .I am living in south Amerika where the temperature is always warm or hot its always summer over here.How can i make a thikker buttercream that will not melt easily.
    thank you

  98. #
    Amanda — March 9, 2016 at 12:33 pm

    Question, I found this recipe randomly while trying to find the perfect buttercream frosting for a cake I’m making and I was just wondering, do you think this recipe would go well under fondant? Have you tried it under fondant?

    • #
      Tessa — March 10, 2016 at 1:46 pm

      Yep! It should work just fine under fondant πŸ™‚

  99. #
    christy — March 11, 2016 at 5:53 pm

    I have been looking for, and trying, different buttercream recipes. This is now my go-to recipe! The texture is great and holds it shape. I am Phoenix, where it’s hot, I will have to see how this holds up for a park party I have planned for my son’s birthday next month. I have tried the chocolate and peanut butter variations and the flavors are excellent. I did omit the cream from the peanut butter recipe, I didn’t want it too thin. So far, so good! Thank you for sharing this recipe along with the other flavor options.

    • #
      Tessa — March 12, 2016 at 1:38 pm

      Wonderful, Christy! Let me know how it holds up at your son’s party πŸ™‚

  100. #
    Mona — March 12, 2016 at 7:30 am

    For a long time I’ve been trying to find the best buttercream – something not to sweet and easy to pipe until I found this and it’s great! You can really taste the difference between the american wilton buttercream and this all butter recipe. It’s by far the best recipe I’ve come across πŸ™‚ Oh and the flavour options are incredible.

    • #
      Tessa — March 12, 2016 at 1:38 pm

      Thrilled you love the recipe, Mona!

  101. #
    Liz — March 13, 2016 at 1:20 pm

    Tessa how long at room temperature can a cake with buttercream be left. I have made buttercream in the past using water instead of cream. I’m making a wedding cake for my niece. If I use cream will the icing be ok for 5-6 hours at room temp – or longer. Thanks I like your website!

  102. #
    Anna — March 14, 2016 at 10:15 am

    This is my favorite buttercream frosting recipe ever! Thank you so much!! πŸ™‚

  103. #
    Faye Otis — March 28, 2016 at 2:56 pm

    What if you don’t have a mixer. My sisters birthday is coming up soon and I can barely afford the ingredients to make it let alone a mixer. Please help!

    • #
      Tessa — March 28, 2016 at 3:24 pm

      You can use a hand-held mixer! You do need something electric for light and fluffy buttercream. Maybe borrow a had held one from a neighbor or friend? Good luck!

  104. #
    Katie — April 3, 2016 at 5:38 pm

    For the strawberry one, does it have to be preserved seedless strawberries or can it work with fresh strawberries?

    • #
      Tessa — April 4, 2016 at 10:19 am

      Fresh strawberries are too watery. It works best with preserves!

  105. #
    Mona — April 4, 2016 at 5:54 am

    I was also wondering, could I use this buttercream to crumb-coat my cakes and cover with fondant?

    • #
      Tessa — April 4, 2016 at 10:17 am

      Yes!

  106. #
    Colleen — April 8, 2016 at 10:50 am

    How long can I leave the frosted cupcakes out at room temperature?

  107. #
    Amber — April 9, 2016 at 11:15 pm

    How would the conversions be to do a maple buttercream? I have the maple extract.

  108. #
    bob — April 10, 2016 at 4:34 pm

    Can’t wait to make some awesome butter cream!

  109. #
    bob — April 10, 2016 at 4:37 pm

    Quick question. Can you make any flavor you want even if you don’t have the recipe?
    Thanks BOB

  110. #
    Jean Garroch — April 15, 2016 at 8:14 am

    Making this frosting in Cotton Candy flavor to top Confetti Cupcakes for 6-year-old’s birthday party. Two questions: Will it melt easily? Florida heat & humidity melts most frosting so subbing butter-flavor Crisco for some of the real butter makes frosting hold up longer.
    How to make Cotton Candy flavoring? Can’t find Cotton Candy Extract, no time to order bulk cotton candy floss sugar from Amazon or Webstaurant. Help!!
    TYVM for your time & AWESOME recipes!!!

    • #
      Tessa — April 15, 2016 at 11:50 am

      Hi Jean! Although I really prefer the flavor and texture of butter, if you’re worried about melting then of course Crisco can be a good way to offset that. I’d also refrigerate the cupcakes until the party so they don’t melt as quickly. I have no clue how to make cotton candy flavor unfortunately! Never tasted or tried that before.

  111. #
    Natasha — April 21, 2016 at 6:28 pm

    I am planning on using buttercream as a filling for my daughter’s birthday cake however I want to use fondant to decorate the the iutside which can not be refrigerated. Will filling the cake with the buttercream the day before or two and not refrigerate it be ok as the receipe calls for cream?

  112. #
    Meg — April 27, 2016 at 11:10 pm

    You have a phenomenal video presence, I already make buttercream but I enjoyed watching your video regardless. <3 yay baking

    • #
      Tessa — April 28, 2016 at 11:48 am

      Wow, thank you so much Meg! That means so much to me πŸ™‚

  113. #
    Marquita — May 7, 2016 at 7:42 pm

    Just made this! There was a certain taste I wanted and after researching several recipes I went with this one and it’s AWESOME! Thanks so much for sharing this! I looooove cooking but baking is new territory for me. This went great with the scratch cupcakes I made tonight for my daughters birthday!

  114. #
    Roberta — May 15, 2016 at 10:10 am

    Hi Tessa!! I was wondering if this buttercream consistency is only for cupcakes or will it stay consistent enough to fill and frost a fondant covered cake? I just love all the flavors suggestions btw!!! 😘

    • #
      Tessa — May 16, 2016 at 9:43 pm

      Thanks! It should work for just about any use! And you can always tweak the consistency by adding more cream or powdered sugar. T

  115. #
    Jeannette — May 17, 2016 at 11:58 am

    Thank you! You are an awesome resource!

  116. #
    Maryann — May 20, 2016 at 6:40 pm

    I like the video very well

  117. #
    Ally — May 29, 2016 at 3:36 pm

    For the malt flavor variation, do you omit the whipping cream and use milk instead? Or do you use both?

    • #
      Tessa — May 29, 2016 at 6:32 pm

      You could do one or the other – whichever you prefer!

  118. #
    Lexis — June 2, 2016 at 8:54 pm

    Can this recipe of butter cream stand sitting outside in the heat for a birthday party or should i put it in a cooler .

  119. #
    Kristy Marie — June 4, 2016 at 3:33 pm

    Hey there and thank you for this WONDERFUL recipe!!! It is the best I have ever made… I ALWAYS double the recipe song can freeze the rest so I’ll always have it… The only change I made the second time I made it was instead of 2 sticks of butter I used 1 stick of butter and 1 stick of crisco shortening… I think it pipes much easier and holds the shape better… My kids are always asking me to just make the icing because they love it so much… I tend to lick the bowl myself… And it also stays better in the heat… Move over processed immatation frosting!!!!

  120. #
    Steph — June 6, 2016 at 3:01 am

    How far in advance can the cake be iced with this if there is cream? I’m looking to decorate my cake 1 or possibly 2 days in advance (fondant would be fine but I’m considering using buttercream).

  121. #
    Ercella — June 12, 2016 at 10:54 am

    I live in Arizona which is hot almost always and I bake cakes as a hobbies however I made a cake using buttercream frosting and it melted. It went some completely smooth and creamy to a soft melting mess. How can I help this without using shortening? Your frosting look beautiful but can it with stand high temperatures of heat?

    • #
      Tessa — June 12, 2016 at 12:10 pm

      I live in AZ too! Buttercream will basically melt at the melting point of butter, which is around 90Β°F. So any cakes exposed to that heat for longer than a few minutes will start to melt. One way to combat that is to fully refrigerate the cake before you plan to serve it. Then, it will warm up with the high outside temps to be ready for serving and will take longer to melt. Does that make sense?

  122. #
    Kenedee — June 12, 2016 at 3:50 pm

    Half of the recipe minus the whipping cream made me more than enough to fully frost 12 cupcakes! Dont waste your ingredients, and half the recipe!

  123. #
    Haley Smith — June 15, 2016 at 12:40 pm

    Wow! This recipe was great! I had made a buttercream frosting for some cupcakes i baked the other day and the recipe that came with the cupcakes was simply way to thin… It dripped all over my cupcakes and made it very messy to eat. Later I had found this recipe, made it, and loved it! It was the perfect consistency and when I it onto my cupcakes, it held it’s shape! This recipe is simply delicious and I will definitely make it again. Five Stars all the way!

    • #
      Tessa — June 19, 2016 at 7:15 am

      Wonderful, Haley!! Happy to hear it πŸ™‚

  124. #
    Michelle — June 17, 2016 at 7:14 pm

    I made this tonight and it was incredible. I’ve been trying different vanilla buttercream recipes for a while now trying to find this exact combination. The taste and texture were spot on and no fancy ingredients! My search is over. Thank you for posting this.
    (Also, half of this recipe was the perfect amount of frosting to frost the top of a 9×13.)

    • #
      Tessa — June 19, 2016 at 7:05 am

      Great, Michelle! So happy to hear it!

  125. #
    Kathy — June 18, 2016 at 3:12 pm

    I’ve made your basic buttercream and it came out absolutely perfect. Just the right amount of sweet for my strawberry filled cupcakes. I can’t wait to try the other flavor combinations. Just one question…..what suggestions would you have for a peach flavored buttercream? Thank you for your great recipes, ideas and tips. Love em!!

    • #
      Tessa — June 19, 2016 at 7:04 am

      Thanks so much, Kathy! Happy to hear that. I haven’t tried peach flavored buttercream before, but I think peach jam or preserves should work nicely (like the strawberry or raspberry flavor variation listed above).

  126. #
    Bonita ikoku — June 27, 2016 at 9:44 am

    Hi Tessa, your butter cream recipe sounds awesome ! I can’t wait to try it .I have two questions 1) In the UK here we have whipping cream and pouring cream which one do I use? 2) can I use this buttercream to cream coat a cake that I intend to cover with fondant which would need to stay out in room temperature until it’s ready to eat in two days ? Worried the cream in the butter cream would go off ! Help !

    • #
      Tessa — June 28, 2016 at 9:17 pm

      Hi! I’m not sure what pouring cream is, but whipping cream should work. This buttercream works under fondant and should last for that amount of time as long as it’s a cool room temp. The sugar in the recipe actually helps to act a preservative and prevents bacteria from growing.

  127. #
    jacqueline — July 15, 2016 at 10:50 am

    Hi Tessa,
    First of all, awesome video !
    I’ve got a question, can I use this recipe for piping flowers like roses and ranunculus ? I live in Malaysia and find that italian or swiss buttercream melts real quick even with 30% shortening added into the recipe.
    Thank you.

  128. #
    Stephanie — July 26, 2016 at 11:51 am

    This looks delicious and I am going to give it a try! I have a quick question about the chocolate chip cookie dough flavoring. It states to use 3/4 brown sugar in place of all powdered sugar. Does this mean I use 3/4 cup powdered sugar with 2 1/4 cups brown sugar? I just want to make sure I have the measurements correct and that you didn’t mean to use only 3/4 cup of brown sugar…thanks!

    • #
      Tessa — July 26, 2016 at 2:41 pm

      No, you replace ALL of the powdered sugar called for with only 3/4 cup brown sugar. I’m not sure how else to state that. Brown sugar weighs much much more than powdered sugar, so by volume it may seem like a lot less but that’s the correct amount. Make sense?

  129. #
    Stephanie — July 27, 2016 at 5:07 am

    Omg I wasn’t even close lol! I’m not sure how I got that quite so wrong, but thank you for taking the time to respond. You saved my frosting!

    • #
      Tessa — July 27, 2016 at 8:50 am

      Phew!!

  130. #
    Mer B — July 31, 2016 at 11:22 am

    Do you have any suggestions to help this icing withstand heat? I’ve read a few different things can be added if the cake will be outside.

    • #
      Tessa — July 31, 2016 at 2:35 pm

      I typically just keep the cake in the fridge until the party / picnic / event or whatever begins. That way the it starts cold and will warm to room temperature when it’s ready to be served. Anything that may keep it from melting will likely be an artificial preservative that will negatively impact the flavor and/or texture.

  131. #
    Cindy Aube — August 10, 2016 at 10:47 am

    Wow, this is awesome frosting!! I just made THREE batches! One was raspberry buttercream and the other two were Baileys Irish Cream Raspberry buttercream. So delish!! And to answer the person who was worried about the sweetness – I made the regular buttercream with the sugar and butter and it was sweet, but by adding the baileys to it – believe it or not it was less sweet, and with just the raspberry all fruit jam it was also less sweet. So good and easy to use!! Thanks for these ideas!

    • #
      Tessa — August 10, 2016 at 8:14 pm

      That’s awesome, Cindy! Thanks for sharing πŸ™‚

  132. #
    Lucy Trujillo — August 11, 2016 at 11:24 pm

    What the best brand of confectioners sugar and butter? Because no matter what kind I use, I still think it tastes bad! It could be the recipes I’ve been using but I was just wondering if maybe the brands I’m using were the issue!

    • #
      Tessa — August 12, 2016 at 11:59 am

      What about the taste don’t you like?

  133. #
    LucΓ­a — August 14, 2016 at 10:39 am

    Hi!!! Just came to your page since your recipe for buttercream seems to be the easiest one in the Internet – I am a total newbie, it’s gonna be my first time making it!
    I saw in some pages that it can be added some food colorant in order to obtain colourful buttercream, but I don’t know how it would affect the consistency, neither I know how much colorant I should add to it or if it would require any modification of the recipe.
    I would be extremely thankful if you could help me with this.
    Best wishes from Spain!!!

    • #
      Tessa — August 14, 2016 at 7:21 pm

      Hi Lucia! The food coloring will completely depend on the type you use: liquid, gel, or paste. The more liquid the food coloring is, the less cream you should add to your buttercream. I like high quality gel food colorings because a little goes a long way, and they won’t interfere too much with the texture of the frosting. Start with a few drops then add more until you get your desired color. If you end up adding so much coloring that it thins the frosting, simply add a few more tablespoons of powdered sugar until it’s the right consistency πŸ™‚

  134. #
    Dolores — August 20, 2016 at 7:58 am

    Hi, Tessa, I love your video on making buttercream. According to your instructions, to frost an 8″ cake the recipe needs to be doubled. However, this is my question. When it comes to making “other” flavors, do I also double the amounts listed on your recipe? For example, your recipe to make peanut butter buttercream said to add (1) C of peanut butter and reduce the powdered sugar to 2 1/2 C – if I make a batch for an 8″ cake, do I increase the peanut butter to (2) cups? That sounds like a lot of peanut butter so I just want to make sure. Many thanks! Looking forward to your response.

    • #
      Tessa — August 20, 2016 at 9:51 am

      Yep, that would be right! You might be able to get away with using less frosting, but in my experience the more frosting you have the more beautiful the cake will turn out πŸ™‚ And feel free to play around with the amount of peanut butter. I prefer my frostings to be more intensely flavored, but you might prefer less.

  135. #
    Julie — August 27, 2016 at 9:58 am

    This looks and sounds amazing! I look forward to trying it! Thanks for sharing. ☺️

  136. #
    Christina Fernando — August 30, 2016 at 7:47 am

    Hi Tessa!!

    This looks amazing!! I’m planning to use this recipe on a lemon rosette cake and flavor the buttercream with key lime, what I want to know is, how much buttercream will I need to frost and pipe rosettes for a 3.5- 4 inch high cake?

    Thanks so much, keep up the great work!

    Looking forward for your response πŸ˜€

    • #
      Tessa — August 30, 2016 at 4:26 pm

      Hi Christina, I’m not entirely sure! When I’m working on a decorative cake like that I usually just double the recipe. This gives me room to experiment and have fun without worrying about being stingy. You can always freeze the rest πŸ™‚

  137. #
    Sherri — September 17, 2016 at 7:12 pm

    Hi Tessa —

    I used this buttercream tonight for my son’s christening cake, and it is wonderful. I actually made two batches. The first one frosted the 13″ x 9″ cake, and the second was tinted two shades of blue for decoration. I had extra blue buttercream (both shades), and so far, I have it stored in the refrigerator. It is so easy to make and delicious. It is quite sweet, so I added an extra 1/8 teaspoon of salt to offset the sweetness. This is definitely going to be my go-to frosting recipe when it comes to decorating. I love the versatility, too, with the different flavor variations. I’m looking forward to experimenting with it in the future.

    • #
      Tessa — September 18, 2016 at 12:42 pm

      So happy to hear that, Sherri! Thanks for letting me know πŸ™‚

  138. #
    Emmybot200 — October 3, 2016 at 1:19 pm

    It tastes and looks so good! I made it today, just because I really wanted icing… whoops! I had to make more for a couple of my cupcakes, and not just my stomach! Thanks for this so much!

  139. #
    Amy — October 5, 2016 at 2:57 pm

    Hi Tessa, 2 questions, if making a cake ahead to take somewhere, how long would the Swiss meringue buttercream be ok on the cake in fridge? (Not covered) I know I can’t freeze once on cake.Also I tried flavouring some with passion fruit pulp, it just seemed runny. Any ideas on this?

    • #
      Tessa — October 10, 2016 at 10:37 am

      I would say 1 day. Then the quality may start to lessen. As for flavorings, if it seems runny you can always add more sugar. However, then you may not enjoy the level of sweetness. You may have better luck using jam, preserves, or jelly.

  140. #
    Shana — October 23, 2016 at 10:17 am

    Can’t wait to try these different variations out. I have recently began baking and decorating cakes and cupcakes and have found that after 38 years on this earth, I have a great deal of passion and talent for it that I never knew existed! This will help me out tremendously when searching for new things to try! Thank you so much for sharing! God bless!!

  141. #
    Shana — October 23, 2016 at 10:28 am

    Quick question!… Can the regular buttercream be made ahead and then stored in the fridge and then the variations be added when ready to use? I know you said it can be stored for up to a week in the fridge but was curious if I could add the variations after storage and remix!

    • #
      Tessa — October 25, 2016 at 4:43 pm

      I don’t see why not! Just bring back to room temp and use an electric mixer to add your flavorings πŸ™‚

  142. #
    Wunmi — October 26, 2016 at 3:47 pm

    THE BEST!!!! Usually I use 2:1 ratio (powdered sugar and butter) and u would taste the grittiness which wasn’t nice. This however is so creamy, fluffy, delicious and can’t fault it. Best ever!

  143. #
    Valerie Anne — November 1, 2016 at 11:01 am

    Just a couple of comments…
    One, powdered sugar is ground very fine and is mixed with cornstarch, so is not as sweet as regular sugar, and if you sift it, getting rid of the lumps, it will be more aerated. I’ve never really seen a recipe that wasn’t 3 cups or more!
    Two: If you frost cupcakes in the morning and cover them, they will not crust over, so you can sprinkle or decorate any way you want. I make small piping bags in different colors so the kids can squeeze out designs on top, then different sprinkles in party theme colors, mini chips, and mini m&m’s go on top. Kids love to squeeze frosting!
    Three: For cream cheese icing, substitute 8 oz. cream cheese and one stick of butter (room temperature on both) and add 3-1/2 cups confectioners sugar and 1-2 tsps. vanilla. Leave out the cream.

  144. #
    Kate — November 3, 2016 at 11:05 am

    First time making this… I’m SO used to the super sweet Wilton recipe, so it’s a big change for me. I would make theirs, then add an extra 1/2 stick of butter to try and make it creamy. This is sooo creamy, which with Crisco, I have a hard time achieving. I made some for work and they are my test group, we will see what they have to say. I did add a tad more sugar to mine. The fiancΓ©e approves. Thumbs up…. can’t wait to experiement with flavors!

    • #
      Tessa — November 6, 2016 at 9:51 am

      Excellent, Kate! Let me know which flavors you try first πŸ™‚

  145. #
    Genny T — November 5, 2016 at 11:08 am

    This is seriously, hands down, THE BEST Buttercream Frosting EVERRRRRRRR!!!!!!! This has now become my favorite buttercream and also the most requested frosting by everyone! Thank you!!!

    • #
      Tessa — November 6, 2016 at 9:46 am

      Yay, Genny!! So thrilled to hear that πŸ™‚

  146. #
    AKa — November 24, 2016 at 1:52 am

    How should I adjust the recipe to get enough frosting for two 7″ cakes ?

  147. #
    Lisa Hardesty — November 29, 2016 at 1:37 pm

    Does this icing foamy looking???

  148. #
    Sivi — November 30, 2016 at 7:14 am

    Tessa – I’m so glad I found this recipe. Can’t wait to try out the different variations!
    I was wondering: I made a mocha layer cake with a chocolate ganache filling. I want to make a pink buttercream and would love for it to have a bit of flavor, but I’m not sure how strawberry or raspberry will pair with the other flavors of the cake? Should I just leave the buttercream plain?
    Thanks:)

    • #
      Tessa — December 1, 2016 at 11:33 am

      I would probably leave it plain and use food coloring.

  149. #
    Tony Yuan — December 25, 2016 at 12:11 am

    Is it possible to make these buttercreams if you don’t have a stand or hand mixer? Can it be made just by hand and strong arms lol?

  150. #
    Sharon McIntosh — January 6, 2017 at 12:58 am

    Thank you very much Chef, for taking the time to share your professional knowledge with me. I find your website extremely helpful. I am making my own wedding cake for my reception and I have struggled with finding the perfect recipe. I look forward to trying yours. I hope you will continue to bestow your knowledge upon us. Again, Thank you, Chef.

  151. #
    Catherine — January 17, 2017 at 5:54 am

    I’ve been searching for sometime as to how to make a fantastic, not too sweet buttercream, which I can flavour easily – and I found it finally on your site! Thank you!! Me and my 5 year old daughter made the raspberry flavour buttercream and it was soooooo good.. her and her father were fighting over the cup cakes with it on!

  152. #
    Becky Stahlman — January 28, 2017 at 6:12 pm

    Tessa, do you have any tips for making this buttercream as white as possible?

    • #
      Tessa — January 30, 2017 at 8:47 pm

      If that’s your concern over flavor, use half shortening half butter and a clear vanilla extract. Won’t taste as good, but it’ll be much whiter.

  153. #
    Laney — February 4, 2017 at 8:14 pm

    I would like to know how much cream cheese would you add to make it a cream cheese buttercream frosting and keep the cream. I had a recipe but it has gotten lost. Thank you.

  154. #
    Jewell — February 4, 2017 at 8:55 pm

    So does this buttercream work well for flowers like roses? I am making a Valentine birthday cake and really need to know

  155. #
    Jewell — February 4, 2017 at 9:00 pm

    And can I use regularly beaters I do not have a paddle for my mixer

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