Perfect Buttercream Frosting

This Classic Buttercream Frosting recipe is perfection! Perfect consistency and perfect flavor! This is my go-to frosting recipe!

This Classic Buttercream Frosting recipe is perfection! Perfect consistency and perfect flavor! This is my go-to frosting recipe!

The other day, my uncle called looking for a good buttercream recipe. I thought to myself, how do I not have just a basic buttercream recipe on my blog?! That is a huge oversight.

So here you have it. My go to Buttercream Recipe and it is PERFECTION! It is light, fluffy and tastes WONDERFUL!

This is perfect for cakes, cookies- basically any dessert ;)

4.8 from 12 reviews
Perfect Buttercream Frosting
 
This Classic Buttercream Frosting recipe is perfection! Perfect consistency and perfect flavor! This is my go-to frosting recipe!
Author:
Recipe type: Dessert
Ingredients
  • 1 cup butter, softened
  • 4½ to 5 cups powdered sugar
  • 1 teaspoons vanilla
  • 5 Tablespoons heavy cream or milk, I prefer heavy cream
  • ¼ teaspoon salt
Instructions
  1. In a medium bowl combine butter, powdered sugar, vanilla, cream/milk and salt and beat for 5 to 7 minutes until light and fluffy.
  2. Add more powdered sugar as needed for thicker frosting. Add cream/milk, a little at a time, to thin frosting.
Notes
If you are frosting cookies or a cake use less powdered sugar. If you are using the frosting to decorate use more powdered sugar for a stiffer frosting.

 Enjoy!

This Classic Buttercream Frosting recipe is perfection! Perfect consistency and perfect flavor! This is my go-to frosting recipe!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: dessert, frosting

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Comments

  1. Maureen | Orgasmic Chef

    5

    I usually add a bit of meringue powder to my buttercream but this looks terrific. I want some, cupcake or not. :)

  2. Tori

    I can always use another frosting recipe cause, you know, that's the BEST part of eating cake! This looks delicious!

  3. Ebru

    How can i make my buttercream appear as white as yours? Is vegetable shortening an option and if so how much would i need to use?

  4. Diana Thomas

    I use Bulgarian style buttermilk to thin my Buttercream Frosting. Helps to cut the sweetness and give it a wonderful flavor. If I am using buttercream for decorating a wedding or birthday cake, I use half butter and half Crisco. It holds up better.

  5. linda

    It looks good how much cocoa do you ad for choloclate butter cream icing

  6. Nikki

    4

    When you say mix it in a med size bowl...... You mean use bowl n whisk? OR you mean-use the mixer to make this good frosting???

    Thanks,
    A firsT TimeRR!!!

    1. Chef in Training

      the electric mixer :)

  7. Tessa

    My frosting never got light and fluffy. I slowly added more powdered sugar but it made it more runny. I not have it in the fridge hoping it will harden enough to frost my cupcakes...any advice?

    1. Chef in Training

      Here are some issues I can think that might have caused this...
      did you add to much milk?
      To get thicker frosting you add more powdered sugar, even if you need to add more than the recipe states
      Was your butter melted completely? It should have only been softened to room temperature.
      Did you beat your butter for a few minutes to get it light and fluffy before adding the rest of the ingredients?

  8. Anita Jones

    Great recipe! Does it need to sit on the fridge afterwards?
    And after decorating my cupcakes with The frosting, do they need Cold? How long till for the frosting to turn bad?

  9. Angela

    5

    Made it this past weekend, followed directions perfectly. It is so heavy! Even though it is butter, it really tastes like it was made with a large dose of Crisco. While some may enjoy this, it would be best with a richer flavor of chocolate, be it cake or cupcakes.And applied with a limited amount.

  10. Jen Loggins

    How much does this recipe make? I need to ice a four tier cake that I'll cover with fondant and don't know how many of these recipes I would need to make.

  11. Yarikza Alexander

    5

    WOW! So good. I used half and half instead of milk or cream by itself. The frosting came out perfect. Thanks for sharing the recipe!!!!

  12. Brittany brumley

    Does this recipe use salted or unsalted butter?

    1. Dianne

      I used salted and it was amazing. I still used the salt. Just delicious!

  13. Pam

    5

    Can you use the same recipe and and chocolate?

  14. Terri Hendee

    Can you leave this out overnight, say under fondant?

  15. Sheryl Merritt

    5

    This is amazing!

  16. Jess

    5

    I used this recipe as my first attempt at making my own frosting and WOW!! So delicious!! I'll never use canned icing again, lol! I was worried about using salted butter cause it was all I had, but I liked it. Kind of cut the sweet a bit. Thanks for this recipe :)

  17. Brenda

    I will be trying this today and send pics thansk so much?

  18. Dianne

    Without a doubt the best buttercream ever. I've never really liked it until this!!! Thank you sooooo much for sharing! Do you have a chocolate buttercream recipe???

    1. Chef in Training

      Yes I do :) Thanks so much!
      https://www.chef-in-training.com/2015/10/perfect-chocolate-buttercream-frosting/

  19. Dianne

    This is the best ever. I've never really liked buttercream much until this!!! Do you have a chocolate buttercream recipe?? Thanks for sharing!

    1. Chef in Training

      Thanks so much! Yes I do :)
      https://www.chef-in-training.com/2015/10/perfect-chocolate-buttercream-frosting/

  20. Linda

    5

    Totally by surprise I came upon a delicious icing using this recipe. I realized I didn't have cream and personally don't care to use milk. So I thought what the heck its for the grandkids heart shaped cupcakes, I added french vanilla creamer for coffee, It's unbelievable, I got so excited I made another cake just so I could use the creamer. Give it a try and hope you enjoy as much as I have.

  21. Helen

    5

    Perfect.... Every time

  22. Jenna

    While my frosting came out very good, I felt that it still have a very pure butter taste to it. What should I tweak?

  23. Bethany

    How many cupcakes will this ice???

  24. Sylvia

    5

    Yummmmmm! I used this recipe on a cake I did for a baby shower and it was awesome! I did however use hazelnut creamer instead of cream with a touch of heavy whipping cream. I also used almond extract instead of vanilla extract. It whipped up nicely and tasted so delicious! This will definitely be a go-to recipe for me!

  25. Shannon

    5

    Amazing!! I only used 4 cups powdered sugar and put it on cupcakes. It wasn't overly sweet. It frosted 30 cupcakes. I did beat butter first before adding other ingredients. It's very creamy with delicious flavor. My new go to recipe! I found myself eating it off of a spoon without the cupcake!

  26. Renee Voca

    4

    This turned out absolutely perfect; then I added plant based coloring for my daughter's birthday & this am it's hard as a Rock. Hopefully adding more liquid will bring it back to its original consistency:(.

  27. Amanda

    I have leftover and it's so delicious I don't want to waste. can it be frozen?

  28. Kara

    This is truly the perfect frosting. Thanks for posting!! It was just what I needed for my daughter’s birthday cake. ❤️