How to Make the Best Buttercream Frosting - Handle the Heat (2024)

Tessa’s Recipe Rundown

TASTE: Perfect level of sweetness without being cloyingly sweet.
TEXTURE: I love how creamy this frosting is! It has a velvety, silky texture that can’t be beat.
EASE: Super easy. This frosting comes together in just a few minutes.
APPEARANCE: Perfectly smooth and creamy.
PROS: With so many customization options, your cakes and cupcakes are about to be more delicious than ever.
CONS: None.
WILL I MAKE THIS AGAIN? Absolutely.

How to Make Buttercream Frosting

What is Buttercream Frosting?

American-style buttercream frosting is made of butter and powdered sugar, whipped together with a little cream and some flavoring (such as vanilla extract). Some American buttercream recipes will contain shortening or a combination of butter and shortening, but I use an all-butter mixture. Shortening leaves a slightly greasy film behind on the palate and has a slight aftertaste that I don’t prefer.

This perfect buttercream frosting recipe is one of the quickest and easiest buttercreams possible.

Ingredients for The Best Buttercream Frosting:

• Sugar – Powdered sugar (aka confectioners’ sugar) is the base for this buttercream. Be sure to sift the powdered sugar or your buttercream may end up clumpy and gritty. Read more about my preferred types of powdered sugar below.
• Butter – Use high-quality butter since it’s the base of the recipe. I like Challenge butter and prefer to use unsalted butter in all my baking so I’m in control of the salt. Also, be cautious that your butter isn’t too warm or too cold. Your butter should ideally be about 67°F.
• Salt – I like using fine sea salt, simply because I prefer the flavor. Learn more about different types of salt here.
• Vanilla extract – I recommend using a high-quality pure vanilla extract (not an imitation vanilla flavor) when making a buttercream, especially if it’s a vanilla buttercream and the star of the show. Even better, use vanilla paste if making vanilla buttercream!
• Heavy cream – Used to thin out the buttercream just a touch and give it that smooth consistency and creamy texture.

Do I Have to Use Heavy Cream? Can I Use Milk in This Buttercream?

You can use milk or half-and-half if that’s all you have, but I highly recommend using heavy cream if possible for its creaminess and maximum richness. There’s a reason it’s called buttercream. 😉

Why is my Buttercream Frosting Full of Air Bubbles?

Be sure to use the flat paddle attachment on your stand mixer. Using a whisk attachment will cause air bubbles to form. If your buttercream has been sitting for an extended period, you will need to re-mix on your mixer’s lowest setting for a minute or two, or mix by hand with a rubber spatula for a few minutes.

If your ingredients are too cold, this can also cause airy buttercream.

Here’s how to fix this:

1. Remove ½ a cup of buttercream to a separate bowl.
2. Microwave it for 10-15 seconds until softened (without melting it).
3. Add it back to the bowl and hand mix with a rubber spatula to fully incorporate.

This will help the whole batch of buttercream warm up a little and encourage the air bubbles to dissipate.

The Best Powdered Sugar for Buttercream

Always sift powdered sugar before adding it to your buttercream. Most recipes (including mine) are written like this: “3 cups powdered sugar, sifted” which means you measure the sugar first, THEN sift it before adding it in.

For the absolute smoothest buttercream frosting, I recommend investing in organic powdered sugar that contains tapioca starch instead of cornstarch because it dissolves much more readily to remove grittiness. This is the brand of organic powdered sugar I usually use, though Trader Joe’s also has a great option available.

Buttercream Must-Have Tools:

• Digital kitchen scale
• Measuring spoons
• KitchenAid Stand Mixer or Electric Hand Mixer
• Fine Mesh Sieve
• Disposable Piping bags

Step-by-Step Instructions for Buttercream Frosting:

1. Mix the powdered sugar and butter. In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Scrape down the bottom and sides of the bowl.
2. Continue to mix. Mix on low speed until well blended and then increase to medium speed and beat for another 3 minutes. Scrape down the sides and bottom of the bowl.
3. Add the salt, vanilla, and cream. Beat on medium for 1 minute, adding more cream if needed (go slow and only add a teaspoon or so at a time) until your desired consistency is reached.
4. Use right away or store for later use.Your buttercream is now ready to use, or it can be stored in the fridge for up to a week or in the freezer for up to 3 months.

How to Tell When Buttercream is Properly Creamed:

How to Color Your Buttercream Frosting

If you’re adding a flavor that naturally is colored (such as fruit preserves or chocolate), then your buttercream frosting will, of course, be colored by this addition.

For a more brightly-colored buttercream, I highly recommended gel food coloring. I like Americolor or Chefmaster gel food coloring. It packs a saturated punch so you don’t need to use much. Start with a few drops then add more from there until you reach your desired color.

Ways to Use Buttercream Frosting:

• Fill and frost cake, like my Chocolate Cake
• Pipe onto cupcakes, like my Chocolate Cupcakes or Lemon Cupcakes
• Easily spread on cookies, like my Sugar Cookies
• Use as decoration for any treat you like!

Does Buttercream Need to be Refrigerated?

While the sugar in buttercream acts as a preservative and keeps the frosting intact for a few hours at a time, I recommend storing the buttercream in the refrigerator.

How to Store The Best Buttercream:

Transfer to an airtight container and store in the fridge for up to a week. Allow the buttercream to come to room temperature, then re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.

Can You Freeze The Best Buttercream?

Yes! Store this buttercream in an airtight container or freezer bag in the freezer for up to 3 months. Thaw overnight in the fridge, and then bring to room temperature before re-whipping until light and fluffy again.