The best Vanilla Buttercream you will ever have! Four simple ingredients are all you need to make this vanilla buttercream recipe!
I made my own birthday cake. I think this is pretty standard for bakers, and I’m totally ok with it. I was actually not going to make a cake at all, since I was knee-deep in Pastry School at the time, but my husband insisted that we needed one, even if that meant buying one from the grocery store.
This is harder and harder for me to do these days. Buying a grocery store birthday cake used to be a thing (I know they are gross to some, but I love the sickly sweetness – I’m sorry!). These days I know I can (and have) made better, so I can’t bring myself to buy them.
It helped that I still had a couple cake layers in the freezer from when I baked them for my Flat Top Cakes post. The recipe I used was my Almost Scratch Cake. So with the cake layers already done, all I had to do was defrost them, make the frosting, and decorate. I decided to go for an American Buttercream for ease.

What is American Buttercream Frosting?
I’ve actually had a hard time nailing down a good, simple vanilla buttercream recipe – what some would call American Buttercream – that uses mainly butter and powdered sugar. I usually make Swiss meringue buttercream, which I love but takes a bit more effort, and I was most certainly looking for something with very little effort.
The BEST vanilla frosting I’d ever had was on my wedding cake, a cake we commissioned from Gannon’s, the restaurant we had our reception at. We didn’t do any tastings or see any samples, we just sent them a picture of what we wanted it to look like and chose our flavors.
This cake was unbelievable, the buttercream so smooth and delicious. We had a ton of leftovers, which we happily took back to our condo and devoured over the next few days. I’d mentioned multiple times to Ryan that I wondered how they made it. I assumed it was a meringue-based one because it was so silky smooth, but it was less buttery than ones I’d made before. Powdered sugar based buttercreams always feel so gritty… so it couldn’t be that.
Unbeknownst to me, Ryan had emailed Gannon’s and asked them for the recipe. He should probably get some kind of award, right?! I would never do this. I honestly did not think they would divulge their secrets, but they sent over a recipe!
How to make buttercream frosting?
This american buttercream consists of four simple ingredients — butter, powdered sugar, vanilla, and cream. I’m convinced that there are a few key things you can do to make sure your buttercream is nice and smooth with as little grit as possible.
- The first step is to really whip the butter, on its own, before adding any powdered sugar.
- Sift your powdered sugar! This is a bit of a pain, but really helps to break out those clumps
- Add your powdered sugar slowly — 1/2 cup to 1 cup at a time to the buttercream and whip well in between additions.
- Once all the sugar is added, give it a good whip for at least 3 mins, more if needed.
- Add only as much cream as needed to reach the consistency that you want and whip some more until completely smooth.
Now, I’m not convinced this is the exact same vanilla buttercream that was on our cake (it still felt a little gritty when I made it, not as gritty others before), but it was delicious. I am super happy with the end result and will definitely be making this buttercream again!
How to make a rosette cake
For the decorating, I wanted to try something new (to me) and a rosette cake. I’ve seen this done before and it looked amazing, so I wanted to give it a try. I had done rosettes before, but usually just as decoration on top of the cakes or on cupcakes, not something that would cover the whole cake. I could have winged it, but I’m glad I checked out a couple of video tutorials first. I wouldn’t have thought to offset each row of roses to fill in the gaps.
I stacked and iced the cakes and did a crumb coat layer on the outside – thicker than just a crumb coat, but not too thick, as the rosettes would add a lot of icing already. For this rosette cake, I started at the bottom and worked my way around, then the next layer, then the top.
All in all, the rosette part was really easy and probably took less than 10mins. I’m surprised at how easy it was, really. It’s a simple way to decorate your cakes and make them look stunning!
This particular vanilla buttercream is a bit less sweet than most you’ll find. I don’t like mine super-sweet, so I just added less powdered sugar. You can adjust this to your liking though — just use more/less if you prefer, but be sure to adjust the cream as needed!
If you’re looking for an easy and delicious vanilla buttercream recipe, this one is for you!
Notes & tips on how to make Vanilla buttercream:
- This recipe makes enough to frost an 8″ two-layer cake or one three layer 6″ cake.
- Add cream 1 Tbsp at a time until you reach the desired consistency, make sure it’s at room temperature.
- For the rosettes, it’s best to practice a few on some parchment first. When ready, pipe the bottom row of rosettes, then offset them for the next row.
- I used a 1M piping tip to do the rosettes.
- If you’d like to try a meringue buttercream check out my Swiss Meringue Buttercream post
- To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
Simple Vanilla Buttercream
Ingredients
- 6 cups powdered sugar sifted
- 2 cups unsalted butter room temperature
- 2 tsp vanilla extract or flavoring of your choice
- 4 tbsp heavy whipping cream room temperature
Instructions
- Prepare a stand mixer with a whisk attachment.
- Whisk butter until creamy.
- Reduce speed to low and add in icing sugar 1 cup at a time until well blended. Increase speed to med and beat for 3 minutes.
- Add vanilla and 2 Tbsp cream and continue to whip on medium for 1 minute.
- Add more cream as needed until desired consistency is reached (I added all 4 Tbsp).
- Whip until the frosting is smooth and silky.
- Use a 1M tip to do rosettes around the cake if desired.
Danielle says
Hello, if Iโm making an 8-inch, 6-layer cake, is it really correct that I would need 12 sticks of butter for this frosting?! Iโm new to baking, but it sounds like so much! lol. I am making a rainbow cake, but really disliked the super sweetness of the buttercream frosting in that recipe when I tested it out, so was thinking I could make this one instead ๐
Olivia says
Hi Danielle! That is a BIG cake — how tall is each layer? I assume maybe around an inch or so since it’s rainbow? My layers are 2″ tall, but if yours are going to be smaller I don’t think you’d need *as* much frosting. And it depends on how much you need for the sides to — the rosettes in particular used up a lot. 12 sticks does seem like a lot, honestly, but it really depends on how big your cake will be overall and how much frosting you need for the outside. I would at least double the recipe, that may be enough. That being said, it’s always better to have extra frosting than not enough, and it freezes really well!
I don’t like super sweet frostings either, and if you’re feeling up for it you can give this one a try instead! https://livforcake.com/swiss-meringue-buttercream-recipe/ It doesn’t take color as well as an American buttercream though if you’re looking to color it. But also, American buttercream is so easy to customize. I would just add as much powdered sugar as you need so that it tastes how you like. A pinch of salt can help cut the sweetness too!
Simone says
This recipe is great, came out perfect but there is way too much sugar in it. I used half the sugar and still came out great. It piped beautifully with no problems and it was not gritty at all.
Olivia says
Hi Simone! My recipe actually has less sugar than most! ๐ฎ But I agree, I find American buttercream often too sweet. Have you tried Swiss meringue buttercream? It’s delicious, smooth, silky, and not overly sweet! https://livforcake.com/swiss-meringue-buttercream-recipe/ So glad you liked this one though ๐
Addison Oliver says
Hello! I was just wondering how much frosting your recipe makes?
Olivia says
Hi Addison! I’ve never measured it, but it makes enough to fully frost an 8″ two-layer cake.
David says
I am new to baking. so I was shock with all the butter and sugar it goes into it. I felt guilty and only did half the amounts. It is on the sweet side but it tastes pretty good. All of our guests to my sons birthday loved it.
Olivia says
So glad everyone loved it! Bakers go through a LOT of butter ๐
Monay says
Can you add food coloring to this recipe without messing up the texture? I would like to use this recipe for my sons cake
Olivia says
Hi Monay! Yes, you can add coloring no problem!
Vidya says
Can the colouring be added at the end? I am making a pink ombre doll cake. So I thought Iโd just add a little more colouring as I finish with the lighter colour?
Olivia says
Hi Vidya! Yes, adding color at the end would work great.
Niloofa says
Hi, just awesome the way you explained every little things so beautifully. I love baking but not know somuch details related to forsting or icing but I think with your posts and practicing those tips as n when I can learn somuch out of it. ๐ Thank you somuch โค๏ธ
Olivia says
Thanks for the feedback Niloofa! Definitely keep practicing ๐
Sarah Davie says
This buttercream is DELICIOUS! Thank you. One question… can it be frozen? If not, could it be refrigerated and if so, how long do you think it would last in an airtight box? Iโve made loads of it and I have another cake to ice in 2 days, would it last? Thanks
Olivia says
Hi Sarah! You can totally freeze it for a few months or refrigerate for a couple weeks — both in an airtight container. Bring it to room temp and give it a good rewhip before use ๐
Robert Laurance says
Simply great, I added lemon joice and zest for a lemon flavor.
Olivia says
Hi Robert! So glad you liked it — love those additions!
Debra says
May I share two things? First, I’m also not a fan of gritty buttercream and I learned a valuable lesson when I had to make two separate batches of ABC due to the size of my stand mixer bowl. In one I used store brand powdered sugar and in the other I used C&H. Holy cow. What a difference the name brand made. In a side-by-side blind taste test, my family said it was less gritty and “powdery” tasting. Maybe due to the quality/quantity of cornstarch used in the name brand? I’ll only use name brand from now on in my ABC. Secondly, my daughter is not a fan of the buttery taste of SMBC, and my husband doesn’t like the overly sweet taste of ABC. Well I made a batch of both and combined them into one for a sample wedding cake I was practicing on. It was the best of both worlds. It piped beautifully and was study enough that I didn’t need a dam in between the layers when stacking. I don’t know that I’d do this all the time, but it was a hit with not only my family but the customer who tried the sample “tasting cake”. Just wanted to share. LOVE your recipes!! Thank you!
Olivia says
Hi Debra! Thank you so much for your wonderful tips! We don’t have much selection over here for powdered sugar — I think we literally have one brand to work with. I’ll have to pick up some C&H next time I’m in the US to give it a try. I keep meaning to try mixing SMBC and ABC — glad to know it works well!
Sharon says
What is ABC , SMBC, and C &H???
Olivia says
ABC – American Buttercream (the recipe in this post)
SMBC – Swiss Meringue buttercream (https://livforcake.com/swiss-meringue-buttercream-recipe/)
C&H – a brand of powdered sugar
c. says
Swiss meringue buttercream shouldn’t taste buttery. If it does, you haven’t whipped it long enough.
Amanda says
Hi there!
Was just wondering how I would store the buttercream? I plan to make it the day before I use it for time purposes.
Thanks in advance!!
Olivia says
Hi Amanda! If just the day before you can leave it out on the counter (covered) or refrigerate and bring to room temp before using. I always recommend a rewhip if it’s been sitting for a while.
Kristin says
This is almost identical to the recipe that I use and it is always a hit!! One thing I might suggest is to use a butter with high fat content! I found my icing consistency comes out way better! And if youโre a fan of โwhippedโ icing you can easily transition this to a โwhipped buttercreamโ. I whip my butter for at least 5 minutes or until it comes out super white and then follow the recipe for adding your powdered sugar, extracts and cream. I actually use whole milk in place of the cream just depends on preference!
Happy baking!! ๐
Olivia says
Hi Kristin! Thanks so much for your tips! Glad you like it ๐
Mia says
Hi Liv. I have made your SMBC before and it is amazing.
However, I am making a tiered wedding cake and I would like to know if you think your vanilla buttercream would hold up better and be easier to transport. Thanks.
Olivia says
Hi Mia! Both hold up really well as long as it’s not too hot and the cakes are chilled. A well chilled SMBC cake is sturdier than an ABC cake, but ABC is better in warmer temps. I hope that helps!
Cheryl says
What’s the best way to avoid the icing getting too warm when you’re piping? I always struggle with that and will be making this one tomorrow for the first time!
Olivia says
Hi Cheryl! This one is so tricky – I struggle with it too! I suggest not filling the piping bag too much and just refilling it more often. Not ideal, but may be the best way. Also working in a cool space helps!
Rosie says
Hi, can you add food coloring or icing gel to give it color?
Olivia says
Hi Rosie! Yes! Gel is preferred. Add it before you add the cream as it can change the consistency.
Mac says
Oh. My. Goodness.
This truly is a perfect buttercream. I’ve tried others,but they’ve always turned out too thin,too grainy,etc. I made this per instructions,substituting only a bit of lemon extract,as opposed to vanilla,since I had baked a nice lemon layer cake and needed a fluffy buttercream. So smooth and easy to spread on the layers. Definitely my go-to recipe!
Olivia says
Hi Mac! Thanks for the awesome feedback! So glad you like it ๐
Liberty says
Can i use 1% milk instead of whole milk in this recipe?
Olivia says
Hi Liberty! Cream is ideal, but any milk would likely work. You wont need as much of it though as it’s thinner.
Terje says
Hi! How much sugar is ok to reduce? I don’t like too sweet but same time do not want to lose BC consistency.
Thank you!
Olivia says
Hi Terje! Reducing the sugar too much could cause issues with the structure of the meringue. You could always add a bit of salt to cut the sweetness!
Angie P. says
I made the โUltimate Chocolate Cakeโ from Buzzfeed, added layers of raspberry preserve and frosted it using this vanilla buttercream recipe. Everyone went back for a second slice. This recipe is so simple and tastes so good. Thank you!
Olivia says
Thanks so much Angie! I’m glad you liked it!
Ayo says
Hi there, how many grams is 2 cups of butter?
Olivia says
Hi Ayo! There is a metric converter under the list of ingredients, but its 454g.
Kristina says
Hello,
Just to ask if you whip the cream before adding to thw butter?
Thank you!
Best wishes from Bulgaria!
Olivia says
Hi Kristina! No, I don’t whip it first.
Teresa Sexton says
This is a beautiful buttercream! Thank you so much for the tips. They really are important.
Olivia says
So glad you like it, Teresa!
Doris says
Did you sift sugar before you measure?
Olivia says
Hi Doris! I sift after measuring, but this buttercream is very flexible and forgiving — just add as little or as much sugar you like, to taste.
Jenny Bendera says
What is the best ingredient I can substitute for heavy cream? In Alberta Canada we don’t carry it. Thank you!!.
Olivia says
Hi Jenny! Whipping cream will work ๐
Charles says
I’m am real new to this so this might be a stupid question. Question, but is this buttercream supposed to cover the whole Alex including in-between the layers? I plane on doing a four tier cake so I was curious if there was something else used for the outside of the cake. Thank you in advance.
Olivia says
Hi Charles! Yes, it is supposed to cover the whole cake and between the layers. This recipe will work for a two layer 8″ cake or a three layer 6″ cake.
Becky says
I need to ice my cake with the fondant you roll out and place over. Would this buttercream be sturdy enough underneath to keep its shape or would I need a firmer buttercream recipe? X
Olivia says
Hi Becky! This buttercream should work fine.
Lydia says
I would like to try this recipe with chocolate. If I melted a block of chocolate about 200g and allowed it to cool before adding, would this work?
Olivia says
Hi Lydia! The chocolate would affect the consistency of the buttercream — initially it would make it much softer until the chocolate set a bit. You could give it a try though, or use cocoa powder instead to avoid consistency issues.
Katie B says
How much coca powder would you use to get the chocolate buttercream?
Olivia says
Hi Katie! Check this post for my chocolate version of this recipe: https://livforcake.com/birthday-cake-recipe/
Susan Tweed says
Im going to make your pretty buttercream rosette cake. I need a buttercream recipe for making flowers. Can i use or tweek the same recipe? Thank you
Olivia says
Hi Susan! The same recipe will work for flowers.
Brianna says
I made this frosting recipe with the vanilla cake recipe on this site this weekend! Great recipe. I seem to jump around from recipe to recipe but I think this is one I will be keeping! Wish I could post a picture here!!
Olivia says
Hi Brianna! So happy to hear that you liked it ๐
Maddie says
Hey there!
Would it cut a little bit of the sweetness to add salt or use some salted butter? I am looking to use this for my cousins wedding cake. It is a simple cake and I want to make an easy buttercream recipe and add orange zest to it. Any advice would be greatly appreciated ๐
Thanks so much!
Olivia says
Hi Maddie! I wouldn’t use salted butter as that might be *too* much salt, but you can totally add a pinch or two of salt to cut some of the sweetness.
Tina says
This is my exact buttercream that I have been using for years and I always use salted butter never had a problem with being too salty
Alana says
Hi! I’m about to make this icing, I looked at lots of others and this has the best reviews:) I have to icing my cake tonight as I won’t have time to in the morning. Would you suggest leaving the cake out on the counter in a cake container overnight / tonorrow?
Olivia says
Hi Alana! On the counter overnight should be just fine!
Zaydhen Olonan says
Thanks so much for this recipe!! This is my first successful buttercream!!! I added chopped Oreo crumbs, and a little bit of espresso in to make it cookies and cream. I paired it with a fluffy chocolate cake, and my cousin absolutely loved it!! Thanks!!!
Olivia says
Sounds delicious!! So glad you liked it ๐
Susan says
Could I use sour cream in place of heavy cream? It was the only thing available at the supermarket. ๐
Olivia says
Hi Susan! No, that wouldn’t work as well. You could try it with whole milk? That should work but only use enough to get the buttercream to the consistency you want ๐
Jennifer says
Iโm about to try this! First time making frosting!! Wish me luck. Ps- this morning I started making a small batch of biscuits, and I had the eggs out to make breakfast. Well… it turned into a chocolate cake!
Olivia says
Good luck! I hope you like it ๐
Noreen says
This icing is amazing.!Hiw do I store this if I make it ahead of time?
Olivia says
Hi Noreen! I would store in an airtight container and refrigerate or freeze. You may need to rewhip it before use ๐
Amanda says
Iโm so in love with this buttercream! Iโve made it twice now with super success, perfect for piping, so tasty (for those of us with a sweet tooth!). Thank you for sharing, it will be a staple in my recipe box!
Olivia says
So happy to hear that Amanda!
Susan says
Hi Olivia,
I am planning to use this buttercream recipe for my daughter’s upcoming birthday. Would it be ok if I prepare the buttercream frosting in advance, say about 3-4 hours before and have it in a airtight container so just one hour before the party I can start icing the cake..I’ll be also doing a rosette cake ๐
Olivia says
Hi Susan! That should be totally fine. Let me know how you like it ๐
Susana says
Thank you ๐
Will let you know on how it turned out.
Susana says
Hi Olivia,
I have another question. Are these measurements only for the rosette piping or is it including the crumb coat as well ? And do I have to double the ingredients if I’m going to be working on a two 9″ layered cake?
Olivia says
The measurements include the amounts needed to fully frost a two-layer 8″ cake as shown. Doubling it for a 9″ cake might be a bit much. I can’t remember if I had a lot of frosting left over.
Mabel says
Hi Olivia,
Thank you for sharing your recipe. I have been making SMBC all the time and have not ventured into others. May I know in your opinion which taste better? Which one is smoother? Does this buttercream have the greasy taste? Thank you.
Olivia says
Hi Mabel! SMBC is definitely smoother and it still my favourite. This American butterceam is a bit grainy from the powdered sugar, but it does not feel greasy at all. SMBC has more of a buttery taste than this one. I hope that helps!
Mabel says
Thank you so much Olivia. It helped by knowing SMBC is still the best. Will surely try out your other recipes. Thanks again for your generosity in sharing. All the best!
funvick says
Sorry,i dony get this whipping cream tin, not sure if it is in Nigeria or we know it as sonething else here. Can u explain what it really is pls? Sorry,still a novice, thanks.
Olivia says
Hi there! Any kind of heavy cream should work — about 30% fat content.
Betty Davis says
To Funvick…It is the Heavy cream which comes from the top of cows milk.
Chathurika says
Hi Olivia,
Thank you for sharing this recipe. I’m about to make a birthday cake for my husband for the first time. I want to know, how much chocolate powder should I add to make this chocolate buttercream.
Olivia says
Hi Chathurika! I would add about 1 cup of cocoa powder (sifted), but really it’s just to taste so however much you like. You will likely need to add more cream to thin the consistency out. Or you could try my chocolate buttercream recipe here: https://livforcake.com/birthday-cake-recipe/
Jacquie says
Hey Liv! I have made this cake before and it was delicious. I made the cake again today for my birthday which is today and my parents anniversary. I was born on their 1st anniversary, so it’s always a special day! Love making those rosettes too. Thanks for all your tips and suggestions.
Olivia says
Yay! So happy to hear that Jacquie! Happy Belated birthday to you! What a nice day to be born on ๐
Daniela says
Hello .. my question is , i live in italy and i dont find
A heavy whippi cream like you have in america..
So what can i use ? Is our cream ok for that?
Thene will be the roses hard enough , or will they stay cremy??
Olivia says
Hi Daniela! I think any heavy cream will work. The buttercream roses will dry out a bit on the outside but still be creamy.
Patsy says
I am in need of one that I can use the paper towel technique on for a smooth wedding cake…would this work? I usually use half butter half solid veg oil
Olivia says
Hi Patsy! Sorry for the delayed reply — yes, this recipe works well with the paper towel technique!
Mae W. Gould says
Oops, one more ? What’s the difference between powdered and Confectioners sugar?? Thanks
Olivia says
It’s the same thing ๐
Mae W. Gould says
Hey, Me again. do you measure the powdered sugar before you sift or after you sift? And can I add food coloring to this icing for piping or do you recommend some other type of icing . Any and all easy (but delicious) tips/ suggestions are so appreciated. You have been so great to respond. i know its hard work. Thanks again, Mae
Olivia says
Hi Mae! I measure before I sift. Really though, you can modify the amount of powdered sugar to your taste. I find this quite a sweet frosting so I often end up using less sugar. You’d want to use less cream though, if you use less sugar. You can add food coloring for sure, but I would use color gel, not liquid food coloring as it will change the consistency too much.
Candice Ray says
Were you able to frost the cake and do all of the rosettes with one batch of buttercream? Thanks.
Olivia says
Hi Candice! Yes, I used one full batch for the cake pictured.
adeline says
how many cupcakes will this frost, need high top icing for troll cupcakes.
Olivia says
Hi Adeline! I’ve never used it on cupcakes, but my guess would be 20-24 depending on how much you used on each.
Erin says
Wow! This is the best buttercream I have ever tasted and it piped incredibly well. Thank you so much for sharing. ๐
Olivia says
Yay! So glad to hear it worked out for you ๐
jessy says
Hi Olivia,
Can I you show me how to make these beautiful buttercream rosettes? What kind of frosting tip did you used? Do you have pictures that showing step by step?
Thanks!
Olivia says
Hi Jessy! I don’t have step-by-step pics, but I used the 1M tip from Wilton. If you google for “Rosette Cake Tutorial” there are a bunch of videos that show you how to do it. That’s how I learned! ๐
Patrick Duggan says
I’m looking for a good buttercream recipe that’s perfect for flowers as well as frosting. Usually mine comes out allotment too whipped and my flowers tend to break at the ends instead of be a smooth petal . Does this recipe work well when making roses and such?
Olivia says
Hi Patrick! I know what you mean about the buttercream breaking when piped. This recipe worked quite well for me with the rosettes as you can see in the pics, but if you want a truly smooth frosting, I would try a meringue based one like the one I have here: https://livforcake.com/vanilla-cake/
Jamie says
Love this cake, it is so pretty! Any idea how many cups of frosting it makes? I am making a 10, 8, and 6 inch wedding cake. Each tier is only 2 layers. And it’s a naked cake…I don’t want tons of extra frosting but not sure how much I will need. Do you think one batch would be enough?
Olivia says
Hi Jamie! I used one full batch to cover this two layer 8″ cake, but a lot of that frosting went into the rosettes. My gut says that one batch will not be enough to cover all 3 tiers, even if they’re naked. You could always start with one batch though and see how far it gets you? ๐
Natasha says
Hi Olivia,
Does this frosting hold well under fondant. I’m looking to frost two layers and have been looking for a buttercream frosting that will be firm under fondant. Also, can it be left out over night after it’s decorated?
Olivia says
Hi Natasha! Yes, this should work just fine under fondant. I would recommend chilling the frosted cake first to firm it up first though. I wouldn’t recommend leaving it out overnight unless it was somewhere quite cool.
LINDA says
I have a wedding to do and 3 separate cakes all with the rosettes. Can I leave the cakes out since I do not have enough refrigerator room and if so how long can they stay out before they taste bad?
Olivia says
Hi Linda! As long as your place is cool, you can leave them out for a bit. I wouldn’t leave the finished cakes out longer than 12 hours or so — not so much for taste, but for appearance. Be sure to cover them in some way if leaving them out. I hope that helps!
Evelynn Herring says
I made my graandaugher’s Wedding cake I decorated it the night before the wedding and transported from Smyrna, GA to Alabama. It was in 3 sections We put the finishing touches of live flowers at the church in Pratfille AL. I used Wiltons butter cream iceing which is butter and solid crisco shortening. She sent me a picture and I followed it.
Everyone is still raving over it and the wedding was in November. I baked 2 12″. 2 10″ and 2 6 inch cakes and cut each one in half and make the cake like a torte.
Leslie says
I’m real new at this and would like to use a good buttercream recipe for decorating cupcakes with my ‘new’ Russian piping tips. Will this frosting work ok for the smaller flowers? Also, can I make ahead a few days and keep in the fridge? I have a tea party Saturday and am anxious to get something started food wise. I’ve gone through the comments but couldn’t find this. Thank you!
Olivia says
Hi Leslie! Yes, this frosting is very versatile and should work fine. You can control the consistency by varying the amount of cream, so just put in as much as you need. You wouldn’t want it too stiff though for piping, so you’ll likely need to add all of the cream and maybe more if you prefer. You can make this in advance and keep it in the fridge, but place some plastic wrap directly on the top of the frosting to prevent a “crust” from forming. Bring it to room temperature and rewhip it before use!
[email protected] says
Hi Olivia,
Could I use clear vanilla extract to have the buttercream come out more white? Or would I have to substitute shortening for the butter in order for it to look pure white? Also, how does shortening change the taste of it?
Thanks!
Olivia says
Hi Sammy! For a true white frosting you’ll need to use shortening ๐ You can try whipping the crap out of the butter — it will lighten it, but not a pure white. Shortening will change both the flavour and texture — it tends to feel greasier and won’t taste, well, buttery. You can try going 50/50 shortening/butter (a common substitution), but if you want a true white frosting, the only way to go is with shortening. I hope that helps!
Bhagy says
Hi Olivia,
Nice to read all positive comments. I have never ever tried buttercream recipe in my life. And want to prepare baby shower cake with buttercream . Basically I want to make doll cake and thinking of making her dress with pink roses all over. Do you think it will be easy to use this buttercream recipe to make roses? Is it firm enough? What tips would you suggest?
Olivia says
Hi Bhagy! This buttercream will totally work for that! Just control the amount of cream you put in. If you put too much, the frosting will be too soft and harder to pipe. I added all 4 so it *should* be ok, but just keep an eye on the consistency ๐ Let me know how it turns out! I would use the 1M tip as I used here to make the rosettes.
Lynn Zivko says
Hi Olivia! I’ve always been the cake baker/decorator in my family, but my daughter made gluten free cupcakes for me with your buttercream frosting recipe for her daughter’s first birthday party. I was in cake heaven!! This is the recipe I’m using from now on. It is really wonderful! Thank you so much!
Olivia says
Hi Lynn! So glad to hear that ๐ This is such a simple and delicious recipe. I’m happy it was a hit!
Kelly Hinojosa says
How long will this frosting hold in the fridge or freezer?
Olivia says
Hi Kelly! It will keep for a long time. I’d say 1 week in the fridge, but up to 3 months in the freezer if stored properly.
Ashley Johnson says
Hey,
So I made the buttercream frosting but my only problem was it came out a bit grainy. I wonder if I added too much heavy whipping cream? Or maybe I didn’t whip it long enough? Or is there a certain time your suppose to put the flavoring (like purรฉed fruit flavoring) in the mixture? Otherwise that this recipe has to be by far the best I’ve ever done or tasted.
Olivia says
Hi Ashley! Truthfully, a powdered sugar buttercream will always be a little grainy. I don’t think too much whipping cream would be the culprit, but you could try whipping it a bit longer next time. I usually add flavourings right after the last bit of powdered sugar is incorporated, but if it’s a fruit puree, I’d add it near the end instead. Glad you liked it! ๐
Christine says
Try Veena Amanov’s American butter cream. Same ingredients, but made in different order. It is not grainy and does not form a crust.
Hana says
This is beautiful! Do you prefer to pipe with this or SMBC? I’ve been looking for a good piping buttercream because sometimes I think SMBC is a little soft and bubbly (and time consuming!) but most american buttercream piping recipes have shortening, which I like to avoid. Thanks in advance!
Olivia says
Hi Hana! I actually prefer to pipe with SMBC because I find it much smoother (and less air bubbles). It is more time consuming though for sure!! This recipe pipes really well though and I was able to get it quite smooth by whipping it for a long time. I hope that helps!
Lisa Dekranes says
I was wondering if this buttercream recipe would be good for a 4 tiered wedding cake? They will be directly on top of each other. I had a recipe that I thought was good but then when I made a practice cake it cracked. Let’s have to be before do you know what that could be from? I’ve never made a wedding cake before and I want this one to be perfect. Please help me
Olivia says
Hi Lisa! This buttercream should be perfect for a wedding cake and shouldn’t crack, though I’ve never had that happen, so I’m not sure what could cause it :(. When you stack the cakes, do you put any kind of supports in the bottom cake?
Nancy says
Thank you for sharing this recipe along with the Almost from Scratch cake recipe. I have been making cakes for awhile now and this has by far been the best yet. I’m so happy especially since it is for my daughters 16th birthday. The icing was perfect. Using the whip attachment made a big difference and it was the perfect amount for this cake. Also, my cake layers turned out thick and even!!! I wrapped damp towel strips around the sides of the pans. Thank you again.
Olivia says
Hi Nancy! So happy to hear that both the frosting and the cake worked out for you! How amazing are the flat layers, right?? ๐
Brittany says
I’m excited to make this buttercream! Do you know how many cups this recipe makes?
Olivia says
Hi Brittany! I’m not sure actually, I’ve never measured it… It makes enough to fill and frost an 8″ cake :).
Rita says
Hi Olivia! Im just beginning to learn how to make my own icings and thsi recipe looks great. I do have one question, if i wanted to add food coloring would that have any impact on the flavor or consistency? Should i use a gel based food coloring?
Olivia says
Hi Rita! I would use a gel based coloring, yes. They are very concentrated and less likely to affect the texture of the frosting :). This frosting in particular is a very good and easy one to color!
Michaela Schmidt says
Hi Olivia, this recepie sounds great and I will try it for my next cake. I am a fan of that simple american buttercreams because they are a so fast & easy to make, even my 15 years old daughter can make it ๐ I also love to put fruit puree in it for a fresh taste. Greeting from Germany Michaela
Olivia says
I love fruit purees in buttercreams too! Adds a delicious hit of flavour. I hope you like this recipe! ๐
Sunanda says
Hi Olivia,
This looks great! I am planning to use this for a 6 inch – 2 layer cake with rosettes. Do you think I should half the recipe or use 2/3rd?
Thanks
Sunanda
Olivia says
Hi Sunanda! I think to be safe go with 2/3rds ๐ Let me know how it turns out!!
Tracie says
I tried to make a good impression on my boyfriend’s son. This ran all over the cake. I made sure of the measurements, and I was highly disappointed. I’m not sure what happened but I called my boyfriend crying because I wanted to throw it out. His son who is 16 asked me not to
Not sure if I will try this again. #feelingsoheartbroken
Olivia says
Hi Tracie! Im sorry you had trouble with this. I honestly don’t understand how it could have possibly run all over the cake. Was the cake still warm when you tired to frost it? Did you add too much cream? This is a very stiff buttercream.
Christina Fernando says
Hi Olivia!!
This looks amazing! I’m planning to use this buttercream recipe for a lemon cake that is 3.5 – 4 inch high. Will this amount work? And also, I’ll be flavoring the buttercream with key lime – how much juice of the key lime do I need to add? Can I omit the vanilla extract if I want since I’m using lime juice?
Thanks so much! Looking forward for your response. Keep up the great work!
Olivia says
Hi Christina! What size cake rounds do you plan to use? I used 8″ rounds and the cake was about 4-5″ tall. Regarding the key lime, yes, leave out the vanilla so you get that lime flavour. As for how much, that’s a tough one! The more you add, the thinner the frosting will be. I would start with 2 tsps and see if you can taste it. If not, add more, but reduce the amount of cream used. If that makes sense. To keep the amount of liquid fairly even. Let me know how it turns out!
Lisa says
I just read your posts, it’s a 1m tip. Thanks. This cake is gorgeous! !
Olivia says
Thanks Lisa! ๐
Lisa says
What number tip is that??
Kim Wells says
I just made this buttercream and I’m in LOVE!!! It was so easy and no heavy mouth feel that American buttercream leaves you with. I’ve never ventured beyond a stabilized buttercream and I’m so glad I tried this! Thank you!
Olivia says
Hi Kim! I’m so glad you liked this one! It’s a fave ๐
Lolo says
Hi Olivia ,,, thanks so much for sharing this recipe,,, i was asking if you have a cream recipe for cake and cupcake frosting like a cake shops that does not solidified in the fridge ,,, when i put it in the fridge its still soft from out side ,,, i love you and your recipes and i like to learn more from you ,,, i love sweet and cake making ,,, thanks so much
Olivia says
Hi! The only frosting that wouldn’t become firm in the fridge AND hold up in hot weather is one made with shortening instead of butter — but those ones don’t taste as good ๐
Amy says
Is this a good icing to use under fondant for a wedding cake?
Olivia says
Hi Amy! Yes this would work great under fondant. Just note that it is butter based, so if the wedding is outdoors or anywhere HOT that could pose and issue.
Mihiro Jonhnson says
Thanks for a nice recipe. It is simple and it tastes delicious!
Thanks again.
Olivia says
Thanks so much Mihiro! Glad you liked it ๐
Candy Royer says
Hi there!
I was wondering if you sifted the sugar first? The Wilton recipe calls for sifted icing sugar, so I wondered if you had tried that in order to eliminate the graininess.
Thanks for the recipe! I’m a buttercream FREAK!!
Candy
Olivia says
Hi Candy! I did sift the icing sugar which I think helped. Most of the time I’m too lazy to do so though :).
Emily says
Looks gorgeous! I don’t have a stand mixer but out of curiousity do you think I could make this with a kitchen aid hand mixer? Thanks!
Olivia says
Hi Emily! For sure you can use a hand mixer. It might be a tad more elbow grease on your end, but will work perfectly fine!
Ariana Garcia says
I am going to use this for a cake this weekend. Can this recipe be turned into a chocolate buttercream?
Olivia says
Hi Ariana! Yep, you can add some cocoa powder to make it chocolate. Be sure to sift it though!
Jakki says
How much cocoa?
The taste is amazing we are in love with this icing!โค๏ธ
Olivia says
Hi Jakki! It’s really to taste — I would say maybe 1/2cup to 1 cup? Be sure to sift it though and either add more cream to ensure to consistency is good, or reduce the amount of powdered sugar. This frosting is really flexible, so I would just add and taste as you go!
Nadia Xavier says
Hi Olivia,
Would I be able to make this recipe with half butter/half shortening to get a whiter buttercream?
PS your cake is beautiful!!
Olivia says
Hi Nadia! Absolutely. You could also use all shortening for a pure white if you like. And thanks!! ๐
Erin says
I’m looking for an awesome buttercream recipe for an anniversary cake, but I need to make the frosting in advance. Do you know if this will freeze? If not, any other ideas?
Olivia says
Hi Erin! This will freeze really well, you’ll just need to rewhip it after you thaw it out ๐
Erin says
Perfect! Thanks!
Olivia says
Let me know how it turns out! ๐
Naela says
Hi, what was the size of your cake? Im looking to do rosettes on a 14inch cake. Should i double this recipe or will this amount work?
Olivia says
Hi Naela, this was an 8″ cake. Double the recipe for sure!
Mel says
Hi! I was wondering if you used salted or unsalted butter? Thank you!
Olivia says
Hi Mel! Great question, I always use unsalted in my baking :).
Caroline says
I tried it and it was super easy to make, the family loves it but I thought is was too buttery, and I like just a little bit of a grainy taste, any suggestions?
Olivia says
Hi Caroline! I understand the too buttery thing — you could add more powdered sugar OR reduce the butter, but then it would be pretty sweet. You could also try swapping some of the butter out for cream cheese. If you like the grainier texture, just don’t whip it quite as much :). I hope that helps!
Melissa says
Hello Olivia, I feel like such an amateur…When ever I make cakes I do it the night before a big event then we take the finished product and place it in the over overnight (off of course) because i don’t have the fridge space and the cat has a sweet tooth. I am planning a baby shower and fell in love with this recipe. it’s just what i’m looking for! If i bake the cake the night before…say between 9 and 10pm and have the party say around 3pm the next day, will it be ok? Its not too warm in Cali so I’m not too concerned with it melting. Moreso, I’m concerned about the flavor. If this isn’t advisable, what would you suggest? thanks! I love your beautiful cuisine art!
Olivia says
Hi Melissa! That will be totally fine!! As long as it’s not warm, the frosting will hold up and as will the cake :). And thank you!! ๐
Melissa says
Thank you! You are quite good! I have baking goals now!
Olivia says
Good luck and let me know how it turns out! ๐
Rachel says
Hi
Can I freeze the cake with the rosettes?
Olivia says
Hi Rachel! Yep, it will freeze no problem. Only issue is there might be some condensation on the frosting when you thaw it. Depending on how warm/humid it is where you are.
Jacquie says
Hi Olivia, I really love the look. Of these rosettes. You inspire me to try new things! The buttercream recipe from your chocolate mocha cake I made for Christmas, would that recipe work to pipe it into rosettes as well? If I leave the espresso powder out and the melted chocolate out it would basically be a vanilla buttercream, or would I need to add something to it?
Olivia says
Hi Jacquie! That recipe would be fine to pipe rosettes and yes, leave out the chocolate and espresso powder and you’ll have a vanilla buttercream! ๐
Jacquie says
Thank you!!!! I bought my 1M tip today! Can’t wait to try this!
Olivia says
Awesome!! ๐
Tamara says
How long should I leave my cake/ cup cakes in the fridge for the icing to set? and if I take them out of the fridge – how long before the icing is ruined? Thank you
BTW – your cake is beautiful! I’m new to this website and absolutely love it!
Olivia says
Hi Tamara! Thank you and welcome to my blog! ๐
Once you’ve iced the cake, you don’t need to chill it at all, you can go right into devouring! If you do chill it, let it come to room temperature for a couple hours before cutting.
The cake does ok out of the fridge for a few hours, unless it’s really hot where you are. I say you’d be fine for 4-5 hours. ๐
Vicky Davis says
This cake is gorgeous. Please let me know what size tip you used
Olivia says
Thanks Vicky! I used the 1M tip from Wilton.
Lauren says
Hi Liv,
I happened upon your site and….I’m hooked!! Your creations are gorgeous and I love the fact that you’re so generous with your recipes.
I printed out this buttercream recipe because when I was young(er, my aunt always made one that I loved. It was so creamy and not too sweet. I never though to ask for her recipe. Now I can make this and think of her.
Thank you so much for sharing and I’ll be check my emails for more amazing emails from you!
Happy baking, Lauren in Michinga
Olivia says
Hi Lauren! Thank you for your sweet comments! You will love this buttercream, it’s really delicious, BUT it’s super sweet!! I’ve actually started reducing the amount of sugar I put in, but it depends on your taste. I would start with 3-4 cups and taste it, add more as needed :).
Please let me know how it turns out!
Georgina @theamazingflavoursofbrazil.com says
Are you kidding me? Your recipes, techniques and photos are just out of this world. There are so many great ideas here in your website that I think I will run out of space on Pinterest!
Olivia says
Haha, thanks Georgina! Glad you’re finding it useful!
Anna | ANNAdventure says
Your creations are so gorgeous!!!
Olivia says
Thanks so much Anna! ๐
[email protected] says
That certainly does look like the perfect buttercream!
Olivia says
Thanks Fabiola! It’s one of my faves ๐
Rexine Hawes says
Hi, I was wondering, with the inclusion on cream, how the frosting would fare out of the fridge and for how long? I’m looking for a delicious buttercream icing for a wedding cake (Rosette design) and don’t want to risk it melting. I’m in NZ and our current temps are around 21-22degrees.
Livforcake says
Hi Rexine! I think with any buttercream it’s a risk leaving it out for too long, but this one is pretty sturdy. How long will the cake be out of the fridge? Will it be outdoors? Definitely keep it out of the sun and in a cooler place as long as possible.
Wendi Spraker says
Hello! I was cruising through Tastespotting looking for my own recently approved submission and saw this cake and it stopped me in my tracks., WOWZA! That looks AWESOME! I bet it tastes just as good. That was all I wanted to say – I had to give my Kudos since it completely stopped me in my tracks! ๐ Have a great day! ~ Wendi
Livforcake says
Hi Wendi, thanks so much for your sweet comments!! This cake honestly turned out better than I imagined and it DID taste delicious too!
Thalia @ butter and brioche says
What a beautiful cake.. and buttercream recipe. Your piping skills are just incredible!
Livforcake says
Thanks Thalia!
Tiffany says
I second that emotion!๐
Angie @ Friday Cake Night says
Very pretty cake!
Livforcake says
Thanks so much Angie!
Maya @ Treats and Eats says
Wow- this is so gorgeously decorated! I’m always on the hunt for a better basic buttercream frosting so I’m adding this to the list!
Livforcake says
Thanks Maya!! I love the way this one turned out and was surprised at how easy it was. The buttercream is amazing.
Joanne says
I don’t think I’ve ever seen a buttercream/whipped cream mix before! Sounds awesome. Sometimes buttercreams can be too cloyingly sweet, but this sounds perfect.
Livforcake says
Hi Joanne, I think the whipped cream makes it more fluffy and creamy. Hope you try it!
Maid says
Does this recipe need whipping cream or whipped cream? I’m assuming whipping.
Also, if I cut this recipe in half, would it make enough to frost 12 cupcakes? Thank you!
Olivia says
Hi Maid! It needs whipping cream, or heavy cream. Half the recipe should be more than enough for 12 cupcakes! ๐
ola says
hi, i would like to try this recipe but i have some questions
if i put it in the fridge does it solidified and if i frost it does it becomes dry
i tried another recipe but it does not turn out well,,if i put it in the fridge it is solidified also dried if exposed to air
Olivia says
Hi Ola! It will get firmer in the fridge because of the butter, but not completely hard like a meringue based buttercream. The outside will dry a little and form a bit of a crust if exposed to air for a while. I think that’s maybe due to the powdered sugar. Meringue based buttercreams don’t dry at all, but will harden in the fridge. If you let them come to room temperature they will be fine though.
ola says
Thanks so much for your reply,,, i would like to make a cream for cake and cupcake frosting like in cake shops,, can you help me? and which type of buttercream do you prefer?
Claudia B Vidal says
Hi Olivia,
I am planning to make this cake, but I am confused on how to use the heavy whipping cream. Forgive my ignorance–do I have to whip the cream separately and add to the mix? or just open container take the 2-4 tbsp and mix?
Thank you!
Claudia
Olivia says
Hi Claudia! You don’t whip it first, just pour the liquid into the buttercream ๐. It will get whipped a bit once you add it in and makes for a lighter frosting ๐.