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 ;)

Perfect Buttercream Frosting

This Classic Buttercream Frosting recipe is perfection! Perfect consistency and perfect flavor! This is my go-to frosting recipe!
Prep Time 10 minutes
Total Time 10 minutes
Servings 36
Calories 111kcal


  • 1 cup butter softened
  • 4 1/2 cups powdered sugar add 1/2 cup more if needed to thicken
  • 1 teaspoon vanilla
  • 5 Tablespoons heavy cream can use milk if you'd like
  • 1/4 teaspoon salt


  • n a medium bowl combine butter, powdered sugar, vanilla, cream/milk and salt and beat for 5 to 7 minutes until light and fluffy.
  • Add more powdered sugar as needed for thicker frosting. Add cream/milk, a little at a time, to thin frosting.


Calories: 111kcal | Carbohydrates: 15g | Protein: 0.1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 58mg | Potassium: 4mg | Fiber: 0.002g | Sugar: 15g | Vitamin A: 188IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.01mg
Tried this recipe?Tag @nikki_chefintraining in your picture on Instagram so we can see what you have been up to in your kitchen!


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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  1. Maureen | Orgasmic Chef


    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?

    1. Ana

      you can use the vanilla extract that is clear, not the brown one. so can have your frosting very white

  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


    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???

    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?

    1. Natalie

      I actually freeze what I have left over of this recipe. It was in the freezer for about 4 months before I needed to use it again and was just as good. I let it thaw then put in a bowl and mixed it again real quick. I'm make Easter cupcakes for my sons class and I plan to double the recipe up and freeze more of it for use later on.

  9. Angela


    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.

    1. Heather

      Whip your butter first before adding anything.

  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


    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. Ana

      unsalted butter, cause you are already adding salt to the recipe.

    2. Dianne

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

  13. Pam


    Can you use the same recipe and and chocolate?

  14. Terri Hendee

    Can you leave this out overnight, say under fondant?

  15. Sharon

    Is real butter best, or is margarine ok?

    1. Chef in Training

      real butter is always best :)

  16. Sheryl Merritt


    This is amazing!

  17. Jess


    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 :)

  18. Ashley

    How many does this make? How do you adapt it for chocolate buttercream?

  19. Kari

    I am making this ahead of time. Will it keep in the long?

  20. Cindy

    About how much does this yield? Such as 24 cupcakes? Two tier cake? Etc..

  21. Karin Woodard

    I am going to use it for,cookies,can I put them in the freezer for few days?

  22. Brenda

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

  23. 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!

  24. 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 :)

  25. Linda


    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.

  26. Rosie

    How much does this make?

  27. Helen


    Perfect.... Every time

  28. Hope


    I used your buttercream recipe and it was fantastic. Instead of using vanilla I used cottoncandy oil. Turn out great, texture was perfect but I was disappointed in the cottoncandy oil flavoring.

  29. Edana


    This really is the BEST icing I have made. I didn't add the salt at first since I used salted butter, but it tasted a little too sweet for my liking so I added the 1/4 tsp of salt and it tastes perfect!

  30. Karwrn


    Turned out really nice...

  31. 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?

  32. Bethany

    How many cupcakes will this ice???

  33. Sylvia


    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!

  34. Shannon


    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!

  35. Renee Voca


    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:(.

  36. Patricia mcdonald

    I made this icing tonight. It was so good . Thank you for the awesome recipe .

  37. Jacqueline

    hello, may I know is it right measuring from cup to grams conversion,
    227 grams butter
    576-640 grams powdered sugar

  38. Syd Nagata

    So good!!! I recommend using 1/2 tsp more of vanilla, only 4 cups of powdered sugar, and if u want it to taste a little like chocolate add 3 tbsp of cocoa powder.

  39. Gail

    I just made this frosting and it is separating and watery, do I just keep adding powder sugar?

  40. Patty

    I halved this recipe as I had 20 cupcakes to do. I did use the entire teaspoon of vanilla though. This recipe is so easy and yummy. I think the heavy cream made it luscious. I will make it many more times I am sure. Thanks for sharing it with us.

  41. Konnie

    How many cupcakes does it frost? Can I make this a day before and keep it in the fridge?

  42. Lauren

    How many cupcakes does this frost?

  43. Samantha


    NEVER again will I do this recipe again I’ve made It 2 already and it everytime it never gets fluffy it looks just like cake batter

    1. Hannah

      If you whip it on a high speed for a few minutes it will get fluffy.

  44. Bea Borrego


    I tried to make the buttercream frosting, and followed the instructions to the T. For some reason it curdled! It tasted really good, but looked awful. What could I have done wrong?

  45. Julie

    This made perfect frosting for my granddaughter's fiesta birthday cake! I was glad that the whipping lightened it to almost white. Delicious!

  46. Amanda

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

  47. Sandra Semro


    Found it to be too sweet and grainy. Added another cup of heavy whipping cream and 1/2 cup of Baileys Irish Cream and it was better

  48. Yolanda


    What a great recipe ! It was easy to make & it turned out delicious and fluffy. Easy to work with also.

  49. Sarah Hashmi

    Can i use thick cream instead of heavy cream?

  50. Maggie


    So nice and easy and turns out perfect every time!

  51. I'm not going to say my name

    Tried it out. Works beautifully!

  52. Kara

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

  53. Hannah


    I’m not sure what I am doing wrong. Followed the recipe exactly and my frosting came out sloppy and grainy. Tastes great but can’t be piped at all.

    1. Hannah


      You need to whip it for a few minutes on a high speed and it will become more fluffy.

  54. Amanda

    How far does this recipe go?? E.g. top of cake only. Top and sides? Or gow mnay cupcakes??
    Trying to plan ingrediants purchase.
    Can i make the icing and have it stored in fridge to ice cake later??

  55. Lacey

    Will this be enough for 24 cupcakes?

  56. Jackie

    How much frosting does this make?

  57. Veronica

    Why didn't my frosting cone out thick, fluffy and white?

  58. Anamaria McCormack

    My daughter wants to have a cake decorating party for her 10th. I’ve been trying every buttercream recipe but none met the approval of my critics (husband, son and daughter).Today we made your recipe and everyone excitedly agreed it is perfect. Thank you for sharing! Now to make a 1/2 dozen batches for the party?

  59. Isabel

    Love it, thank you for this receipe

  60. Ashley

    Hi, I was wondering if you know how many cups of frosting this recipe makes?

  61. Sarah

    How many cupcakes can I do with this recipe?

  62. Bonnie


    Tasted great, mixing all at once was fast and easy. Used my new decorator on cupcakes, worked great

  63. Jill

    Just whipped up a batch! Delicious, so much sugar! Yummy! We’ll see how the girls at work like it! Put it on homemade chocolate cake!

  64. Emily


    Is this frosting safe to be kept out of the refrigerator?

  65. J

    How many cupcakes would this recipe cover? I am piping it onto 24 cupcakes. Should I double it? Triple?

  66. Diane


    This is the Best icing ever!!!!

  67. Kat


    I used this recipe for my sons 5th birthday cake and it was superb! If you follow her directions, you won’t go wrong. I’m planning on using this recipe for a Ressurrection cake for Easter. Thanks!

  68. Mark


    Best buttercream frosting I have ever made it is my goto buttercream plus any unused freezes wonderful for flavoring I use cinnamon bark oil, peppermint oil,orange oil,tangerine oil,lemon oil.

  69. Mark


    Best buttercream frosting I have ever made. I USE Irish butter in place of regular butter. It is my goto buttercream plus any unused freezes wonderful for flavoring I use cinnamon bark oil, peppermint oil,orange oil,tangerine oil,lemon oil.

  70. Jill Heczko


    This really is the perfect buttercream! I've tried lots - Wilton, Betty Crocker, church cookbooks - everything was too sweet or greasy. This tastes great and spread so easily.

  71. Susan

    Very good.My new go to.Thank you so much for sharing.

  72. Wendy

    Not sure if this is anything like regular cream cheese frosting but when i tried it it had this strong taste of butter that made me throw out whole batch . any advice so these wont taste like that. Need to know before mothers day trying to make a bouquet of cupcake roses also how can i make frosting stiff so it wont melt while sitting out of fridge . thank you.

  73. Sandy

    How many cupcakes do you think I could decorate by piping with one batch of this frosting?

  74. Lisa

    Can this be frozen after being used as filling. I am doing an almost naked wedding cake and would like it frozen during transfer

  75. Tory Miller

    Salted or unsalted butter?

  76. Tracy

    Can you add food coloring? I did to some of it and it looks like its speckled or it separated. I added after i had already mixed it...

  77. Kristen G

    This frosting turned out amazing. I made it exactly as the recipe states and it is absolutely delicious. Thank you for sharing!

  78. Minda

    I made this frosting. My frosting never comes out nice looking and tastes just like sugar. What could I be doing wrong? Please let me know.

  79. Deb K

    Our senior residents and I used your recipe for our cake decorating class today. Don't know what was more fun, the decorating or the licking of the spoons! Thanks, it was delicious !

  80. Vero

    What are the ways to store it and for how long?

  81. Mgarcia


    I just made this, it turned out wonderful. Will do do well with color?

  82. Megan wogan


    I'm putting this on pur 4th of July cupcakes and man did it turn out great! Not too sweet and very fluffy and white stiff. Exactly what I wanted!

  83. Mary


    Thank you for this recipe. I used vanilla almond milk. It turned out awesome. Not one piece was left.

  84. Socorro Victor

    I switched the vanilla for almond extract, I also used salted butter and omitted the salt. I got so many compliments due to the almond taste. Freezing the leftovers for the holidays.

  85. Dawn


    This recipe is awesome! I used it to frost a pull apart birthday cake and featured it on my blog. :) It's now my go-to recipe for frosting. I hashtagged it on Insta as well. Hope you check it out.

  86. Nina

    My husband is lactose intolerant. How can i make this dairy free?

  87. Adriann

    I made a half batch of this frosting (with 3 cups of powdered sugar), and realized, too late, I didn't have any vanilla OR heavy cream or milk. I used evaporated milk and orange extract and put it on a chocolate cake and it was HEAVENLY. This may be the first buttercream frosting I've made that didn't seem to come out too sweet!

  88. Paula


    Super yummy!

  89. Barbara

    This turned out perfect as written. Had enough left to freeze for later.

  90. Kristine Cirillo

    How many servings does this make?

    1. Chef in Training

      about 36

  91. Ramona Hughes

    How do I store this? I do not want to freeze it. Can it be stored on the counter or should it be refrigerated?

    1. Chef in Training

      refrigerate what you don't use. and if not eating quickly, I would keep whatever you frosted refrigerated too.

  92. Caitlin Hoffmann


    I used milk in this recipe and it still tastes great! This does make a lot of buttercream but it tastes delicious.

  93. Amy

    Perfectly delicious recipe!!!

  94. miranda

    how long is the buttercreme good for ? is it best to keep it in the fridge or out

  95. Sara

    How much does this make? Will it frost 24 cupcakes?

    1. Chef in Training

      yes I can frost anywhere from 24 to 36 cupcakes depending on how much frosting I use per cupcake.

  96. kathy


    simply delicious! Ive used this several times and never disappointed.

  97. Natalie

    So easy and so delicious! I am so happy I found this recipe! I tweeked this up and added a pinch of cream of tartar and used Madagascar vanilla beans. It turned out so light and fluffy and not too sweet! Thank you!!

  98. La


    I need a coffee/chocolate flavor. What do I need to add, & how/when? Thank you in advance!

    1. Chef in Training

      Here is my favorite chocolate buttercream recipe :)

  99. Lynn

    FYI: an add appears on top of your ingredient list making it impossible to read!

    1. Chef in Training

      Sorry about the trouble. I am working on updating my recipes in a new format so its not so confusing. I just updated this one. For any other recipes you come across in the old format, the ad isn’t actually covering any ingredients up. It just pushes down the ingredient list but the first bullet point stays in its initial spot so it makes it look like it is. It is confusing which is why I am updating them to eliminate that. Sorry for that inconvenience.