Vanilla Buttercream Frosting
This is the best vanilla buttercream frosting recipe—smooth, creamy, fluffy, and perfectly sweet. Whether you’re frosting cupcakes, cakes, or just your finger (no judgment), this easy vanilla buttercream frosting is here to steal the spotlight and will become your go-to buttercream!
Vanilla Buttercream Frosting
Smooth, creamy, and totally tubular, this homemade vanilla buttercream frosting will have your cupcakes ready to party like it’s 1985. Grab a spatula and channel your inner baking Madonna—because this buttercream may be touched for the very first time, but it won’t be the last time. It’s got just the right amount of sweetness, whips up faster than you can say “gnarly,” and pipes like a dream—because nothing says “you’re awesome” like a perfectly swirled cupcake.
This vanilla buttercream is one of the most popular recipes on my blog, and for good reasons! It’s easy to make, contains only five ingredients, and comes together in just under five 80s songs. The frosting is super smooth, creamy, and tastes like vanilla ice cream. I’ve made this buttercream hundreds of times and I just know you are going to fall in love with this recipe!
Why You Will Love This Recipe
- Only 5 ingredients – All you need is butter, powdered sugar, vanilla, salt, and heavy cream.
- Easy to make – An easy frosting recipe with simple steps that comes together in less than 15 minutes.
- Perfect for piping – The frosting pipes beautifully and maintains its shape.
- Tastes like vanilla ice cream – Pure vanilla extract makes the frosting taste just like vanilla ice cream.
- Sweet but not too sweet – You can adjust the sweetness to suit your taste, but the measurements in the recipe create a buttercream that is sweet, but not overly sweet.
Ingredients for Vanilla Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Salt – A pinch of salt balances out the sweetness of the buttercream.
- Vanilla extract – Vanilla is the star of the show in this recipe, so go with a pure vanilla extract for the best vanilla flavor.
- Heavy cream – Creates the smooth, creamy, and silky texture.
How to Make Vanilla Buttercream Frosting
- Whip the butter: In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the unsalted butter for 5 minutes until it is light, pale, and creamy.
- Add the ingredients: Add in the powdered sugar, vanilla extract, and salt and mix on low speed until the ingredients are combined. While mixing on low speed, slowly drizzle in the heavy cream. Scrape the sides and bottom of the bowl.
- Whip the frosting: Turn the mixer to medium speed and whip the frosting for a few minutes until it is smooth and creamy.
- Smooth out the frosting: To remove air bubbles from the frosting, mix the buttercream on low speed for several minutes or by hand with a spatula.
Expert Buttercream Tips
- Use room temperature butter for the lightest and smoothest buttercream. Whip the butter for a full 5 minutes before adding the additional ingredients. The color of the butter will change from a yellow color to a very pale yellow or cream color.
- Use a good quality pure vanilla extract for this recipe. Vanilla can be a bit expensive, but when it comes to making vanilla desserts, you don’t want to skimp on the flavor!
- An easy trick to get super smooth frosting is to temper the buttercream. Melt about 1 cup of the frosting in the microwave for about 15 seconds. Pour the melted frosting into the buttercream, mix on low speed for a few minutes, and watch as the magic happens!
- Check out even more expert buttercream tips with my top ten tips for making perfect buttercream frosting and how to make smooth buttercream frosting.
Storing & Serving
- Room temperature: Store the buttercream in an airtight container at room temperature for 1 to 2 days. To use, stir the buttercream well to smooth out any air bubbles or rewhip the frosting with your electric mixer.
- Refrigerator: Store the buttercream in an airtight container or wrapped well in plastic wrap in the refrigerator for up to 2 weeks. To use, bring the buttercream to room temperature and rewhip with your electric mixer until it is smooth and creamy.
- Freezer: Store the buttercream in an airtight container or wrapped well in plastic wrap in the freezer for up to 3 months. To use, thaw the buttercream to room temperature and rewhip with your mixer until it is smooth and creamy.
Frequently Asked Questions
Sure! Some people find that using salted butter makes the frosting too salty and others think it is perfect. With unsalted, you can control the amount of salt you add. If you use salted butter, you may wish to omit the salt from the recipe.
Only if you need to! I don’t sift powdered sugar unless it is lumpy. Some brands of powdered sugar seem to have different textures so try different brands to find your favorite.
Totally! You can tailor the recipe to suit your taste. Use as little as 4 cups or as much as 7 cups of powdered sugar.
Absolutely. It may require a bit more time and elbow grease, but an electric hand mixer will work just fine!
I created a tutorial on how to make smooth buttercream frosting that you can check out here!
You can use milk in place of heavy cream, however, I find the heavy cream works best to create a super creamy frosting.
I recommend using a paddle attachment to make buttercream frosting. The paddle does not mix as much air into the frosting and helps to create a smoother texture.
Absolutely! Use gel food coloring to create the most vibrant colors without changing the texture or color of the frosting.
Yes! You can substitute vanilla bean paste for vanilla extract with the same measurement.
Other Frosting Recipes You Will Love
- Swiss meringue buttercream frosting
- Shortcut Swiss meringue buttercream frosting
- Cream cheese frosting
- Chocolate buttercream frosting
- Peanut butter buttercream frosting
If you try out this vanilla buttercream frosting, please take a moment to leave a comment with a star rating below to let me know how you enjoyed this recipe!
I love seeing your sweet creations, so make sure to tag @cakemehometonight on Instagram and follow me on Pinterest for more sweet inspiration!
click the stars to rate!
Vanilla Buttercream Frosting
Equipment
Ingredients
- 2 cups (454 g) unsalted butter room temperature
- 6 cups (720 g) powdered sugar minimum 4 cups/maximum 7 cups – adjust to your taste
- 1 tbsp (15 ml) vanilla extract or vanilla bean paste
- ½ tsp (3 g) salt
- ¼ cup (60 g) heavy cream
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add the vanilla extract and salt. While mixing on low speed, drizzle in the heavy cream. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Then, turn the mixer to low speed and mix the buttercream for several minutes to remove air bubbles.
- Optional: To smooth out the buttercream, heat 1 cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Notes
Nutrition
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
The best frosting I’ve ever made. Very smooth and not overly sweet! I used about 5 cups
So happy to hear you enjoyed the recipe!
This is a revolation to me, at 57 yrs of age, I have never whipped my butter for so long. The best buttercream icing I’ve ever made. Used it to ice a birthday cake for work and several people commented on how smooth it was, some thought it was ganache. Will definitely be my go to from now on
Hi Liz! So happy you loved the recipe! Yes, whipping the butter for a long time is the key!
Can you advise what buttercream works best to pipe using Russian piping tips please?
Hi Geri! I personally haven’t used Russian piping tips, so I’m not sure what would be the best type of buttercream to use with those tips.
I love this recipe!! It worked incredible! I used margarine, and it worked! Thank you for this recipe😊😊 I put a picture in the comments. I can’t put one here but I can In the comments lol
Hey! I really like the look of this recipe, But I would like to know does it have to be butter?? I have margarine. That’s it
Hi Alicia! I haven’t tested this recipe with margarine, so I can’t say for sure how it would turn out. I don’t use margarine in any of my recipes. If you give it a try, please let me know how it turns out!
Alright!! Thanks for getting back so early!! I will give it a go! 😄😊
My buttercream frosting looks grainie. What do I do to make it look smooth?
Hi Jo! What I would recommend is switching up the brand of powdered sugar you are using. Some are a bit more coarse than others which can lead to a grainy buttercream. My other suggestion would be to cut down on the amount of powdered sugar. You could try using 5 cups instead of 6 if you are looking to have a smoother frosting. Hope this helps!
This is my go to buttercream frosting! I do a cupcake frosting/decorating activity on Wednesday afternoons as an after-school activity. Grades 3-8 are invited and the program is very popular. I teach the basics on how to use the piping bags and tips. Kids love it. Many parents ask what my buttercream recipe is. I’m sorry to say, I do not like to share it. I do give you credit as I say it’s a friend’s secret recipe. LOL!
Hi Tammy! I’m thrilled to hear that this recipe is your go to! That sounds like such a fun activity – the kids must love it!
I don’t have whipping cream. Would half and half work?
Yes! You can use half and half or milk.
Hi I wanted to ask if I want to use this recipe for 24 cupcakes how much butter/sugar would i need it grams please
Hi there! On the recipe card, you can convert the recipe into metric by clicking the “metric” button. One recipe of this frosting is enough to frost 24 cupcakes so that should be enough!
I really enjoyed this icing. Thank you for the recipe. It was super light and fluffy. Just what I was looking for.
Hi Daniele! So happy to hear you enjoyed the frosting!
Hello, great recipe!😊 I was wondering if the ‘1x ingredients’ would be enough for a vintage, 6in, 2 layer cake?
Hi Kimberly! Yes! Absolutely, you should have enough to frost and decorate (depending on how much piping you are doing).
How well does this frosting hold? Can I frost the cake today and put it in the fridge with a guarantee it’ll hold well for the wedding tomorrow?
Hi there! This buttercream typically holds very well if it is stored properly. If the cake is chilled in the refrigerator and the layers aren’t overfilled with buttercream or another filling, it should hold up very well!
Would this recipe be good to use for a wedding cake in a hot and humid temperature? I’m making my aunt’s wedding cake and I’m trying out different recipes for the frosting and they are all soggy and runny after a couple hour
Hi Keysi! So unfortunately any butter-based frosting has the potential to melt in heat and humidity. You can try replacing some of the butter with vegetable shortening which could help stabilize it a bit more.
Courtney how much shortening would you substitute? A few tablespoons?
Hi Renee, you can actually substitute about half of the butter for shortening to stabilize it a bit more. It still can melt in the heat, but it adds a little bit more stability.
This is the only icing I ever make now. It is delicious!
So happy to hear! Thank you so much!
Hi, I was wondering if this buttercream would work on a 3 tier wedding cake
Hi Clara! Yes, absolutely!
I am frosting a 3 layer 10″ cake. Is one batch enough or must I double it?
Hi Kim! You will definitely want to double the recipe for that size cake! Depending on how you are decorating, you may need even more 🙂
This recipe is absolutely delicious! My husband has sampled many different types of buttercream and this one has been his favorite. The texture was so smooth and it’s so versatile. Its definitely my go-to buttercream!
Hi April! I’m SO happy to hear you are loving this recipe and it has become your go-to! Thank you so much for your positive review!
My buttercream came out too soft to pipe. I guess my butter was ready before the one hour mark. Is there any way to salvage it? It’s in the fridge now. I made it for Bake Fest tomorrow.
Hi Jennie! I apologize I’m seeing this comment late. You did exactly what you should have done. If it was too soft, chill it for 20 minutes and rewhip it!
Finally…..a buttercream frosting that was not overly sweet. It held up to piping and flower decorating. Thank you for sharing this excellent frosting recipe. My go to from not on!
Hi Linda! So thrilled to hear that you are loving this recipe! I’m so happy that it has become your go-to buttercream!
Trying this recipe today. I don’t have heavy cream on hand but I do have milk and half abd half. Could I use one of those? Which would be best? Thanks
Hi Amy! I would go with the half and half just because of the higher fat content, but either would be fine!
Great recipe! Thanks for sharing it!
Note: I figured out the problem the commenter below was complaing about. When I use the Print mode, it gives me the option to change the Yield prior to printing (but not to double or triple the recipe). When i choose a random amount like 6 cups, it uses decimals in the recipe. eg. 6 cups of frosting requires 7.2 cups of powdered sugar. Hope that helps! (I’m sad that some people feel the need to be critical instead of helpful.)
Hi Rebecca! Thank you so much for the information! That is definitely good to know!
OK. I found your descriptions to be better than many other sites. To explain that the sugar amount can vary from 4 to 7 cups is really good for new bakers. Now for the negative. My mom always made Christmas as did my G’Ma & Aunt – who ran a bakery in San Francisco. If you use cream, 1/2 & 1/2, or fresh milk the frosting should be eaten within 7-9 days. Otherwise, the milk wil sour. My mom always used Evaporated Milk. She used this so the frosing would not spoil if she shipped the cookies out of state or out of the country. Canned milk does not spoil as fast as fresh, and the frosting tastes the same. Just to let you know the old-fashioned way & for extended frosting life. Thx for great into.
Hi Charon. Thanks for the info. 🙂
No one who uses traditional American measurements (imperial) uses decimal measurements like 3.2 cups or 4.6 tablespoons. I have noting in my kitchen to measure .2 of anything, let alone .2 of a cup. You do yourself a disservice by not using traditional measurements that correspond to American cooking equipment. I generally pass over any recipe that calls for some decimal amount of an imperial measurement. That is neither a metric or an imperial measurement. It is some goofy idea that makes no sense in either system. Decimals belong to the metric system. Fractions belong to the imperial system. Pick one. I am sure the frosting is tasty by why turn it into a conversion game?
Hi Jon! I have absolutely no idea what you are referring to. My imperial measurements are nothing like what you are describing. This recipe calls for 2 cups of butter, 6 cups of powdered sugar, 1 tbsp vanilla, 1/2 tsp salt, and 1/4 cup heavy cream. I fail to see where I am using decimal measurements here.
I just LOVE this buttercream recipe!! Everyone that has tried it agrees it’s yummy!! It’s the perfect consistency for piping too!
Hi Lori! So glad you are loving this buttercream recipe! Thanks so much for the positive review!
It was very tasty, however, it did not color well at all. It looked like the gel food color was separating from the frosting when I tried to mix them. Any suggestions on how I can fix this?
Hi Calista! I have never had that happen with gel food coloring in this recipe. I’ve seen that happen with liquid food coloring. Unfortunately, I’m not sure what the remedy would be because I have never experience that problem with this buttercream. The only thing that comes to mind is perhaps the brand of gel food color??
I have been using this recipe for a while now and love it!
Hi Maggie! So glad you are enjoying this buttercream recipe! Thanks so much for trying it out!
I need a small amount for this recipe to cover about 12 cups cakes. Can you recommend what increments to do? Thanks so much
Hi Leslie! You would need about half the recipe. I recommend checking out my recipe for vanilla cupcakes to see the measurements for the vanilla buttercream for 12 cupcakes. https://cakemehometonight.com/perfect-moist-fluffy-vanilla-cupcakes/
Looking forward in making this recipe. I worked for a cookie company in the shoppes as well working at the corporate level in teaching and selling our products! Beautiful decorated cookies!
Sounds like a fun job!! I hope you enjoy the recipe!
This was the absolute best frosting recipe. It was a very hot and humid day and it held up amazingly. Not too sweet, it was a huge hit, this will now be my go too vanilla buttercream!
Hi Renee! I’m so thrilled to hear you loved this recipe and will be using it again in the future!
Do you think I could add some raspberry jam to some for the filling layers? Would it effect consistency?
Hi Renee! It can impact the consistency of the buttercream. I recommend checking out this recipe! https://cakemehometonight.com/raspberry-buttercream-frosting/
I made your recipe. Thought it was very tasty but it was not very stiff. What did I do wrong?
Hi Kelly! There could be a couple things. Too much cream or the butter was too soft. If it is hot or humid, that can also impact the recipe as well. You can adjust the heavy cream in the recipe to account for higher temps and humidity if needed.
Can’t wait to try the vanilla buttercream recipe! Can I add gel food coloring? I need to make a black cake.
Hi Jessica! Gel food coloring is definitely the way to go if you want to tint the buttercream.
Can you use salted butter and omit salt?
Yes, you can! Some people find it to be too salty, but I think it tastes great!
If I double the icing recipe do you think it would be enough to ice and decorate a two layer 9” by 13” cake? I want to make sure I have plenty of icing to decorate (it’s a space theme cake)
Hi Mary! I believe that doubling should work. I don’t know how much frosting you plan on using for the decorating, but a double batch should be just fine!
Literally THE best recipe on Earth. Period! 👍❤️
Sue, thank you so much! I am THRILLED to hear that you enjoyed this recipe!! Thanks for the positive review and comment 🙂
This is the best tasting buttercream I’ve ever made! I’m not a fan of overly sweet. Question though: can this be stored at room temperature after the cake is frosted, since it has a lower sugar content than most buttercream?
Hi there, Katie! You can leave the buttercream out at room temperature for a day or two due to the high fat content in the frosting! I have kept a cake out with this buttercream for a couple days with no issue. If it is very hot and humid, I do recommend chilling! So glad you enjoyed the recipe!
Love your recipe thank you. Question. My buttercream frosting always taste like butter. Any suggestions?
Hi Nancy! You can certainly add a bit more powdered sugar to suit your taste! Another option is to try different brands of butter. Some butters taste more buttery than others!
This goes great with the eggless cupcakes I make my granddaughter. All my grandchildren love it.
Thankd for the recipe
Love that! I might need to get that eggless cupcake recipe from you! 😉
Can we use a manual whisk?
Unfortunately, no. To whip up the butter and the frosting to be light, smooth, and creamy, you will want to go with an electric hand mixer or a stand mixer.
Do you think this frosting would work on sugar cookies?
Absolutely! It doesn’t get super firm like royal icing does, so just keep that in mind! But it is a delicious frosting to use for sugar cookies!
How many servings would you say this makes ?
It is difficult to say because it depends on how much you use. I typically use one recipe to frost about 3 dozen cupcakes or a 3-layer 7 or 8-inch round cake with extra for piping! 🙂
Love this recipe so much! I use it for both cupcakes and letter number cakes! Just wondering about how many cups does this recipe make? It states five servings is that equal to five cups? Thank you
Hi Amber! Yes! It makes approximately 5 cups! With my new website design, I need to see if I can update the serving size amount so that is shows up in cups! Thank you so much for trying the recipe and for the positive review!
Hi, can’t wait to try this recipe! Quick question: the number you can change above Print, Pin, and Share- what does that refer to?
Hi Maria! That number is the serving amount. For this recipe, it is 5 cups. I am going to try and see if I can make some adjustments with my recipe card plugin so that number mades a bit more sense!
Love this recipe so much! Jw about how many cups of frosting does this recipe make?
Hi there, Amber! So happy you enjoyed this recipe! It makes approximately 5 cups of frosting!
I just want to say that I have made this vanilla buttercream frosting. Love Love Love it.
Thank you for trying the recipe! I’m so glad you enjoyed it! Thanks for the positive review! 🙂
I have made probably 10 dozen cupcakes in the past 2-3 weeks due to this frosting recipe! I’ve brought multiple batches of cupcakes with this frosting on it and coworkers have raved about it. My students love it, too. I’m new to piping my cupcakes and the consistency of the frosting is perfect. My cupcakes look like they came from a bakery.
Tammy – thrilled to hear you are loving this recipe! I am so happy you tried it out! It sounds like you have been busy baking! I love it! 🙂
Hi! Did you have to refrigerate the cupcakes?
If you are serving the cupcakes within a day or so, you do not need to refrigerate the buttercream.
When using for birthday cupcakes, how long can they sit at room temperature after piping? Im trying to figure out how much time before the party I’ll need to do this.
I usually recommend chilling after a 24 hour period. But they can stay out for a day or two without a problem. Just make sure they are in a sealed container or some sort.
Hi would this be good for number cakes?
Yes, absolutely! It pipes very well and holds up nicely!
Very very very good. Made the icing for my sons birthday cake. Everyone loved it!!!! Tastes sooooooo good. Thank you
I’m so glad you enjoyed the recipe! Thank you for the positive review! 🙂
Is this a crusted frosting? I’m wondering if I have to put sprinkles on after I pipe each cupcake, or if I can pipe all of them first, then go back and decorate all at once.
Also, if I refrigerate the cupcakes overnight, will the frosting by soft or crusted when the come back to room temperature?
Can’t wait to try this for a birthday party this weekend! Thank you! :^)
I usually sprinkle immediately after piping just to be sure that the sprinkles stick. When chilled, the buttercream definitely firms up but I don’t consider it to be a crusting buttercream.
Do you think this would be enough to pipe 40 cupcakes?
It depends on how much frosting you are using. Usually it makes about 2-3 dozen for me. 🙂
I just made a batch of Rumchata vanilla buttercream frosting using your recipe and following all your tips and I can say this is that batch I am MOST happy with! Will definitely be following you trying to get better in my baking techniques and presentation. Can’t wait to surprise my workcenter with these boozy cupcakes I made for DIa De Los Muertos 😊.
I’m so thrilled that you enjoyed the recipe! Rumchata buttercream sounds absolutely amazing! Thank you for your positive review and comment! 🙂
I live in a very hot area of California and haven’t had the best results with buttercreams in the summer months. I’m glad I read through the reviews. I used 3:1 butter and shortening and it turned out perfect!! It’s not super sweet, which I loved!! I’ll never use another buttercream recipe. Thank you!!
Buttercream is tough in hot climates! Using some shortening is a great way to stabilize it a bit! I’m thrilled to hear you enjoyed this recipe! I appreciate your positive review and comment! 🙂
What do you mean 3:1 for the butter ?
I’m not exactly sure what you are referring to, but if you clarify where this is, I will be happy to respond! 🙂
This is my GO TO icing recipe. I started baking cakes in 2020 and realized most recipes were too sweet and kept playing around with recipes until I got something close to yours. I then found your recipe and it makes it easy to refer to since I don’t make cakes too often to memorize it. And I often find people instantly scrape off their icing until I tell them “no try it, you might like it” and they always do! Since I know I love this recipe, I pretty much only trust your recipes for any other dessert. Thank you!!
I am THRILLED to hear this recipe has become your go to! That is truly an honor! Thank you so much for trying it and leaving a positive review! This made my day!
I’m in Australia and have no idea how to measure cups of butter. They’re sold in blocks of 250g or 500g. Thanks.
Hey there! Head to the recipe card and click on “metric” button near the ingredients. This will convert the measurements to grams for you! 🙂
Thanks for this recipe!
Does this icing harden a little when I pipe it or does it remain soft
Thanks again
It remains soft at room temperature. If it is chilled, it will firm up! 🙂
I am going to make this recipe for cupcakes and was wondering how it would hold on cupcakes for a birthday party if it can’t be refrigerated.
It does perfectly well at room temperature. I have iced cupcakes and had them at room temperature for over a day without an issue!
It can be left at room temp overnight? Even with the heavy cream in it?
Yes! It can. The high fat content allows it to stay out! I usually recommend chilling if it is more than 24 hours, but it is perfectly fine overnight 🙂
I work as a chef and I want to incorporate a peach whisky sauce into the frosting, how would I do this without making the frosting to fall/liquified?
That sounds delicious! I haven’t tested something like that, but this is how I would approach it. I would replace the heavy cream with the sauce and check for flavor and consistency. Then, I would slowly add a spoonful at a time to get the desired taste and consistency. The buttercream will likely have a softer consistency, so I would highly recommend chilling after frosting. That sounds absolutely delicious! Please let me know how it turns out!
Your frosting looks great! Have you tested how it holds in hot and humid weather? I have seen other recipes for American buttercream that do not have heavy cream. Does the heavy cream make this frosting more susceptible to melting? Thanks!
The heavy cream creates a light and fluffy texture with the buttercream. The butter is what makes the frosting susceptible to melting. You could either keep the buttercream chilled or you could also try replacing half the butter with vegetable shortening. 🙂
About how many cupcakes would this recipe frost? Thanks!
Hello! It depends how much frosting you use to ice the cupcakes, but I usually say about 3 dozen 🙂
My mixer broke and I’ve been postponing buying a new one. Do you think I could make this in my food processor? I’ve been using it for baking a lot lately, though it doesn’t have adjustable speeds.
I have never tried to make buttercream in a food processor, so I can’t say for sure…but, my inclination is that it probably wouldn’t work too well. If you try it, please let me know 🙂
I see that your video calls for salted butter yet the recipe calls for unsalted. Which is the best to use
You can use either! Sometimes I use salted butter if I have it. Just omit any additional salt. Some people find it to be too salty, but it works for my taste! You could also do 1/2 salted and 1/2 unsalted! 🙂
Help! I followed all of the directions, but mine turned kind of grainy and isn’t as thick, fluffy or smooth as yours? It seemed okay until I switched to the paddle attachment! How can I fix it?
Hello! Did you add the heavy cream? Usually adding the heavy cream is what makes the buttercream smooth and fluffy. You could try and switch back to the whisk attachment and rewhip it to see if that will help. Another thing to check is to make sure you used the appropriate amounts for all the ingredients. Sometimes if the ratios of the ingredients are not correct, that can throw off the recipe. I hope this helps!
This was so easy to make and tasted amazing. I had to make two cakes and honestly everybody loves the frosting. Will be making it again. Thank you so much!!
Thank you so much for trying out the recipe! I am so happy to hear you enjoyed it!
Used this recipe for a cake I made for my sister-in-law and it was a huge success. Everybody loved it and my brother, who isn’t a huge “sweets” guy, ate about 5 pieces of cake over a weekend and asked for the link for this recipe. He kept raving about how good it was 👍😊 Thank you for sharing!!
Thank you so much for trying the recipe! I am so happy to hear that it was enjoyed! And thank you for your comment and positive review!
Do you double the ingredients to make a bigger batch?
I am needing this for a 4 layer cake
Yes you can double the recipe. I know that a doubled recipe does not fit into my stand mixer, so you might need to make two batches 🙂
hello for the heavy cream can i substitute it miilk? thank u
Yes, you absolutely can! The texture may be slightly less creamy, but it will still be delicious! 🙂
Do you think adding peanut butter to it will work? Or would it ruin the texture?
You can add peanut butter! I will be sharing my recipe for Peanut Butter Buttercream within the next few weeks. The measurements are slightly different. If you have TikTok, I have already posted the recipe video up there!
Hi! I notice this recipe doesn’t have as much powdered sugar as other buttercream recipes (which I would like because it won’t be as sweet). However, do you think it would be thick enough to pipe buttercream flowers on cupcakes or is it better for just swirls and rosettes? Thanks!
Hello! Yes, it holds up very well with piping flowers, leaves, etc. I haven’t had an issue with it not holding up well!
Do you think I could use Swerve Confectionery Sugar to keep it keto?
I have never tested it personally, but someone on my TikTok said they use Swerve confectionery sugar and it worked well! If you try it, please let me know what you think! It is not my area of expertise but I am curious!
I used this on a funfetti cake I made for my daughter’s birthday and it was sooo good! Multiple people came up to tell me how amazing the frosting was, one even saying “I could eat a whole bowl of this stuff!”. Thanks for the awesome recipe!
I’m so glad you enjoyed the buttercream! Thank you for trying out the recipe!