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Home » Frosting

Published: Apr 3, 2021 by Kathy

Buttercream Frosting

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A cupcake with a swirl of white frosting.

A perfect buttercream frosting for cakes or cupcakes. This vanilla buttercream icing is perfect for piping onto cakes or cupcakes.

This frosting will also hold up to warmer temperatures and won't lose its shape.

A yellow cupcake topped with a swirl of frosting.

Why make this recipe

I do a lot of baking and bake a lot of cakes and cupcakes. Having a great buttercream frosting is a key element to any great cake or cupcake.

This is my go-to buttercream frosting recipe. I use this recipe for frosting a cake or piping swirls on cupcakes.

This buttercream is buttery and creamy. It is perfect for piping and holds up under most circumstances.

If I am making a cake in really hot or humid weather or if my cake has to be showcased outside. I adjust this recipe with less butter and more shortening.

White frosting being squeezed out of a piping bag.

Key ingredients

A plate with butter and shortening with a bowl of powdered sugar behind the plate.
  • Powdered sugar - two pounds
  • Butter - salted and softened at room temperature
  • Shortening - Crisco
  • Vanilla - pure vanilla! If you need your frosting to be pure white, you will want to use an imitation clear vanilla.
  • Milk - whole milk or half and half (cream)

Step by step directions

  • Place softened butter and shortening in mixing bowl. Beat with a whisk attachment until very smooth.
Butter whipped in a mixing bowl.
  • Mix in powdered sugar, half at a time and mix. Be certain to mix at a very low speed to avoid a cloud of powdered sugar. The mixture will be very thick.
  • Powdered sugar added to a mixing bowl with butter.
  • A very thick frosting on a large whisk in a bowl.
  • Add vanilla and 2 tablespoons of milk and mix well
  • Continue adding milk, one tablespoon at a time until desired consistency is met
Buttercream icing in a metal mixing bowl.

Recipe Tips

  • Make certain your butter is soft but not melted
  • If your powdered sugar has lumps, sift before using.
  • Do not overwhip the frosting or you may get little air bubbles.
  • Food coloring may be added after the frosting is completely mixed. I use gel food coloring rather than liquid food coloring. The colors are more vibrant and it won't thin your frosting.
  • This recipe may be doubled.
  • For warmer weather use, decrease the amount of butter and replace with shortening.

To color frosting

I use gel colors when I want colored frosting. The colors are vibrant and the gel coloring will not thin your frosting.

To color, place the amount of frosting you want colored in a bowl. Use a toothpick to dip into the colors and add to the bowl of frosting. Stir until well mixed. Add more coloring if a deeper color is desired.

  • A bowl of white frosting with streaks of blue coloring across the top.
  • Blue frosting in a white bowl.

Recipe Faqs

Why does my frosting have little bubbles or air pockets?

The frosting was over whipped if it has many little holes or air pockets.

The frosting will still taste delicious, but will not have the same look as a smoother frosting.

To eliminate extra bubbles, use a strong wooden spoon and stir the frosting, pushing the frosting against the side of the bowl. This will help smash out the bubbles or air pockets. This takes a lot of muscle power!

Can I make this frosting ahead of time?

Yes, you can make ahead of time. Cover and store in the refrigerator for up to one week.

To use, remove from fridge and bring to room temperature. Stir well before using. You may need to add a bit more milk if the texture is too thick.

What temperature will this frosting hold up in?

The temperature and humidity will affect this frosting, but it should be fine in 75-80 degree temperatures.

Any warmer and you will want to decrease the amount of butter and replace with equal amounts of shortening.

Do not place decorated items in direct sunlight.

A swirl of piped frosting on a yellow cake.

More frosting recipes

Making your own frosting isn't difficult and the results are delicious. If you are looking for more recipes, I also have a Lemon Buttercream, a Chocolate Buttercream,  and a  Pumpkin Spice Buttercream. 

Having a variety of recipes makes it easy to match to your favorite cake or cupcake.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

If you loved this recipe you'll LOVE all the others in this category. Check out all my desserts here!

  • A slice of Rhubarb Coffee Cake on a small white plate.
    Rhubarb Coffee Cake
  • A slice of chocolate layer cake with the end piece sliced off with a fork.
    Chocolate Layer Cake
  • Chocolate Ganache with cocoa powder swirled on a layered cake.
    Chocolate Ganache
  • Brownie peanut butter cups stacked on a counter.
    Brownie Peanut Butter Cups

This recipe was originally published in May 2016. The pictures and tips have been updated.

A yellow cupcake topped with a swirl of frosting.

Buttercream Frosting

Kathy Berget
Buttercream frosting rich in taste and perfect for piping. 
5 from 26 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Dessert
Cuisine American
Servings 5 cups
Calories 351 kcal

Equipment

  • Stand Mixer
  • Measuring Cups
  • Measuring Spoons
Prevent your screen from going dark

Ingredients
  

  • 1 cup butter
  • 1 cup shortening
  • 2 pounds powdered sugar (7 ½ cups)
  • 1 ½ teaspoon vanilla
  • 3-4 Tablespoons milk

Instructions
 

  • In a stand mixer, cream butter and shortening together.
    1 cup butter, 1 cup shortening
  • Mix in powdered sugar. I add half at a time, mix and then add remaining sugar. Mixture will be thick.
    2 pounds powdered sugar
  • Add vanilla and 2 tablespoons of milk. Mix
    1 ½ teaspoon vanilla, 3-4 Tablespoons milk
  • Continue adding milk until desired consistency.

Notes

This recipe will frost 24 cupcakes or one, 9 inch layer cake. The amount of frosting used will depend on the piping. 
Tips
  • If frosting is too thick, stir in a bit more milk. Just add a little at a time.
  • Keep leftover frosting covered in fridge for up to a week. Bring to room temperature and stir before using.
  • If your powdered sugar has lumps, sift before using.
  • Do not overwhip the frosting or you may get little air bubbles.
  • Food coloring may be added after the frosting is completely mixed. I use gel food coloring rather than liquid food coloring. The colors are more vibrant and it won't thin your frosting.
  • This recipe may be doubled.
  • For warmer weather use, decrease the amount of butter and replace with shortening.
  • If you need your frosting to be pure white, you will want to use an imitation clear vanilla.
 

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 0.25cupCalories: 351kcalCarbohydrates: 45gProtein: 1gFat: 20gSaturated Fat: 8gTrans Fat: 2gCholesterol: 25mgSodium: 83mgPotassium: 7mgSugar: 45gVitamin A: 287IUCalcium: 6mgIron: 1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

More Frosting

  • Oreo Buttercream Frosting swirled on cupcakes.
    Oreo Buttercream Frosting
  • A slice of chocolate cake on a white plate with a strawberry.
    Buttermilk Chocolate Cake
  • Three chocolate cupcakes topped with swirled chocolate buttercream.
    Chocolate Buttercream
  • Pumpkin Spice Buttercream Frosting on a pumpkin spice cupcake.
    Pumpkin Spice Buttercream

Reader Interactions

Comments

  1. Terry Todd says

    April 16, 2023 at 7:49 pm

    I am new to cake decorating, and I love this recipe. It tastes great and works well. It would be helpful if you stated how many CUPS of powdered sugar, instead of 2 lbs. I was using partially used bags so had to use the calculator. Turns out it is 7.5 cups. Thanks for this recipe. Terry T.

    Reply
    • Kathy says

      April 17, 2023 at 6:04 am

      Thank you! I'm so glad you enjoy the frosting. I'll add the cup info to the recipe. Thanks for the suggestion!
      Kathy 🙂

      Reply
  2. Patti says

    August 28, 2021 at 4:42 pm

    I have a question please.
    In your frosting description you say frosting last 2 weeks.
    But in the recipe it says keep frosting covered in refrigerator for up to a week, stir and use.
    Will it last 2 weeks?

    Reply
    • Kathy says

      August 28, 2021 at 8:49 pm

      Hi Patti,
      Sorry for the confusion. The frosting should be good for one week.
      Kathy 🙂

      Reply
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5 from 26 votes (20 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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