Buttercream Frosting is a classic option for cakes and cupcakes. This is the only recipe you will ever need for both chocolate and vanilla buttercream frosting. It is perfection every single time.
Looking for the perfect buttercream frosting? Look no further! This frosting is easy to make, holds up to piping designs, and is practically perfect every single time. Buttercream is our go-to frosting for most cakes, and it’s pretty easy to see why once you’ve tried it. It is perfectly sweet and creamy, and tastes fantastic. We can eat this stuff by the spoonful, however, we promise it is even better on top of a cake or cupcakes.
What kind of butter should I use?
When it comes to making buttercream frosting, the type of butter that you use can make a big difference in the flavor and consistency of the frosting. Butter provides the structure for buttercream. You can use either salted or unsalted butter, but It is important to use real, high-quality butter in this recipe, with a higher fat content and lower water content. Substituting the butter with margarine or shortening is not recommended and will produce lower-quality results. Be sure that the butter is at room temperature for the smoothest frosting. Cold butter does not whip well.
Other Types of Buttercreams
Italian vs. American Buttercream:
Italian buttercream is a meringue-based frosting while American buttercream is a butter-based frosting. Italian buttercream is made by pouring a hot simple syrup over whipped egg whites. It is then whipped into creamy, velvety frosting. It has a more white appearance than American buttercream which tends to have a yellow tint.
What is French Buttercream?
French buttercream is similar to Italian buttercream, but has a more shiny appearance. A simple syrup is heated to the softball stage and then mixed with whipped egg whites and butter to form a smooth frosting that has a shimmery shine.
Troubleshooting Grainy Buttercream
There are a few different reasons why buttercream might end up with a grainy texture. Here are some of the solutions you can try:
Be sure the butter is completely softened. One of the most common reasons that buttercream can end up with a grainy texture is because the butter was too cold and not able to fully combine with the sugar. Let your frosting sit at room temperature for 1-2 hours, allowing it to warm up and come to room temperature, and then mix again. If you are in a hurry, wrap the bowl in a warm towel or create a double boiler on the stove, then mix again. Your goal is to warm up the butter in the frosting so that you can combine it completely with the sugar.
Add more liquid. Adding in liquid like milk or water may help your frosting emulsify, removing the grainy texture. Add your liquid 1/2 to 1 tablespoon at a time. If you add too much liquid, your frosting will not be able to hold its shape.
Mix longer. Sometimes the issue with your frosting is that you simply did not mix it long enough for the sugar to combine completely with the butter. Try mixing it for 1 minute longer and see if that improves the frosting.
Storage Instructions
When it comes to storing buttercream frosting, there are several options to consider. The first is to keep the frosting at room temperature, in an airtight container. This is a good option if you will be using the frosting within the same day. However, if you need to store the frosting for a longer period of time, it is best to refrigerate it. Place the frosting in an airtight container and store it in the refrigerator for up to two weeks. Before using, let it come to room temperature. If there are any lumps, use a hand mixer to smooth it out.
If you need to store the frosting for an even longer period of time, you can freeze it. Place the frosting in an airtight container and freeze it for up to three months. When you are ready to use the frosting, let it thaw in the refrigerator overnight, then bring it to room temperature and stir it well before using.
Related Recipes
If you like this recipe, you may be interested in these other delicious cake recipes to pair with your buttercream frosting:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Never disappointed, delicious !
Also used your buttercream also delicious
I’ve made several of your recipes and love them all! I have a question on the icing. Since it has milk, do my iced cakes have to be refrigerated? Thanks!
I just made this frosting today and it is so delicious. It complements the most amazing vanilla cupcake recipe perfectly!
Hi, I was wondering if I can sub the milk for almond milk? Since it only requires a tablespoon… thank you
Yes, that should be ok. It may alter the taste slightly though.
I’ve used this recipe 2 times now and I can see it being my go to buttercream recipe. It is so yummy, also the consistency and texture is so creamy and smooth which mays it really easy to decorate. I would definitely give this recipe a try, I’m sure you’ll love it too.
Hi! Great recipe. Loved it. I have a question. Does using salted butter make the frosting taste salty?
I need to make frosting for my daughter’s birthday but all I have is salted butter.
I always use salted butter for buttercream. Salt is added to almost everything because it’s about enhancing flavor. There really isn’t much salt in salted butter so it won’t be salty. If you were using unsalted butter I’d still recommend adding a pinch of salt.
Hello hello hello! I have had so much great success on your website that it’s been amazing. So kudos to you for providing such excellent instructions and simple to follow instructions.
My question today revolves around the buttercream frosting, would this particular batch make enough for a two layer cake to do a small bit of decorating with or should I double this ???? THANKS!!!!!
I would double this recipe if you are doing any decorating.
Made this frosting for my Goddaughter’s first birthday and colored it light pink yo pit on cupcakes. Tasted amazing and so easy to make!!
How can i make this into a chocolate frosting
For this recipe, add in anywhere between 1/2 to 3/4 cup of cocoa powder depending on how chocolatey you like your frosting.
How can I change the color of the frosting?
Just add a little food dye.
Can this be made ahead and stored for a few days.
Yes, just keep it in the fridge.