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Home » Frosting » Simple Vanilla Buttercream (American Buttercream Recipe)

Simple Vanilla Buttercream (American Buttercream Recipe)

By Olivia, 395 Comments

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The best Vanilla Buttercream you will ever make! Four simple ingredients are all you need to make this classic American buttercream recipe.

Cake decorated with buttercream rosettes on a white cake stand.
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.

 Cake frosted with rosettes and American buttercream

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.

Close up of the buttercream rosettes on the side of the cake.
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.

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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.

Photo of a wedding cake with vanilla buttercream and orange flowers.

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 American Buttercream

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.

  1. The first step is to really whip the butter, on its own, before adding any powdered sugar.
  2. Sift your powdered sugar! This is a bit of a pain, but really helps to break out those clumps
  3. Add your powdered sugar slowly — 1/2 cup to 1 cup at a time to the buttercream and whip well in between additions.
  4. Once all the sugar is added, give it a good whip for at least 3 mins, more if needed.
  5. 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!

Vanilla cake with rosettes and vanilla buttercream.

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.

Overhead shot of buttercream rosettes on a cake.

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!

Tips for this Vanilla buttercream recipe:

  • 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.
A cake sitting on top of a table
Print Pin Rate
4.88 from 55 votes

Simple Vanilla Buttercream (American Buttercream Recipe)

The best Vanilla Buttercream you will ever make! Four simple ingredients are all you need to make this classic American buttercream recipe.
Course Dessert
Cuisine Buttercream, Cake
Prep Time 20 minutes
Total Time 20 minutes
Servings 5 cups - enough to frost a 2-layer 8" cake
Calories 1257kcal
Author Olivia

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
US Customary - Metric

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.

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    Vanilla Cake With Vanilla Buttercream
Calories: 1257kcalCarbohydrates: 144gProtein: 1gFat: 78gSaturated Fat: 49gCholesterol: 212mgSodium: 18mgPotassium: 31mgSugar: 141gVitamin A: 2445IUCalcium: 30mgIron: 1mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
Originally published Jan 4, 2015

Vanilla buttercream photo collage

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June 12, 2020

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    Recipe Rating




  1. Anjana says

    January 6, 2021 at 4:16 AM

    I want to make a one layer cake. What measurements should I change?

    Reply
    • Olivia says

      January 6, 2021 at 10:58 AM

      Hi Anjana! If it’s an 8″ cake you can cut the recipe in half.

      Reply
  2. Ameenah says

    January 1, 2021 at 12:20 PM

    5 stars
    I love this idea
    It’s came out really nice

    Reply
    • Olivia says

      January 2, 2021 at 2:27 PM

      Hi Ameenah! Glad you loved it 🙂

      Reply
  3. Amanda H says

    January 1, 2021 at 8:29 AM

    5 stars
    This frosting is so good – I’ve made it for both the vanilla cake and the chocolate cake. I tried the chocolate cake both ways: using coffee or hot water. Both were good, but I think it tasted better with hot water.
    Everything I’ve tried from this site is magical! Thank you, Liv – your recipes are super easy to follow and the results make me feel professional 🙂 Buying a cake at a store or bakery is unnecessary now – you’ve made it so easy to make delicious cakes from scratch at home! I’ve shared this website with so many friends. Thank you!

    Reply
    • Olivia says

      January 2, 2021 at 2:26 PM

      Hi Amanda! Thank you so much for the amazing feedback! You totally made my day 🙂 I can’t wait to hear what you try next!

      Reply
  4. Kali says

    December 27, 2020 at 8:08 AM

    What do I do when my frosting splits on me.

    Reply
    • Olivia says

      December 27, 2020 at 10:10 AM

      Hi Kali! I’ve never had this kind of frosting split. Did you make any changes or additions to the recipe?

      Reply
  5. Ursa says

    December 25, 2020 at 5:45 PM

    5 stars
    Finally! Thank you. A simple, straightforward recipie.

    Reply
    • Olivia says

      December 26, 2020 at 9:45 AM

      Hi Ursa! So glad you found it easy to follow 🙂

      Reply
  6. M says

    December 16, 2020 at 8:56 AM

    5 stars
    This was so good!

    Reply
    • Olivia says

      December 16, 2020 at 9:33 AM

      So happy you loved it!

      Reply
    • Anjana says

      January 6, 2021 at 4:13 AM

      I hope your true! I’m going to make it today. So excited! 🙂

      Reply
      • Olivia says

        January 6, 2021 at 10:58 AM

        I hope you love it! 🙂

        Reply
  7. Elizabeth Ogundipe says

    December 13, 2020 at 2:29 PM

    5 stars
    hi, I hope you’re well 🙂
    I was wondering how much buttercream should I use to make a 4 layer cake of 9″

    Reply
    • Olivia says

      December 14, 2020 at 10:20 AM

      Hi Elizabeth! This recipe makes enough to generously frost and fill two 8″ layers (with the rosettes). So I would at least double it depending on how much frosting you intend to use.

      Reply
  8. Chelsea says

    December 10, 2020 at 8:39 AM

    5 stars
    Hi Olivia! I love this frosting!! I’m going to make your biscoff cake but I prefer ABC over the meringue buttercream. Can I flavor this with the cookie butter? Or wouldn’t it work?

    Reply
    • Olivia says

      December 10, 2020 at 9:15 AM

      Hi Chelsea! For sure! It would totally work, either with cookie crumbs or actual cookie butter. The amount of cream you use might need to increased or reduced depending on which you go with. I would add the cream at the very end and only if the buttercream is too thick).

      Reply
  9. Rosalyn says

    November 27, 2020 at 11:01 PM

    Is it possible to use coconut cream in this? Looking for a simple coconut cake frosting. Thanks!

    Reply
    • Olivia says

      November 29, 2020 at 4:03 PM

      Hi Rosalyn! I think that would work, but don’t use any whipping cream. For best flavour I would use coconut milk powder if you can find it!

      Reply
  10. Shongile says

    November 25, 2020 at 1:15 AM

    please respond to this please please please. If I want to frost a four(4) layer cake will this be enough or do I have to add more cups?

    Reply
    • Olivia says

      November 25, 2020 at 9:43 AM

      Hi Shongile! It depends on how you plan to frost it. For a four layer 8″ cake with rosettes like I have here I would double the recipe.

      Reply
  11. N.C says

    November 24, 2020 at 1:07 AM

    Hi, how much caramel should I add to make it a caramel butter cream frosting? I would like to pair it with your caramel cake which I LOVE!

    Reply
    • Olivia says

      November 24, 2020 at 11:12 AM

      Hi N.C.! I would start with 1/2 cup caramel. It will make the frosting a bit thinner though so I would add that before adding the cream and only add cream if you need to thin it out a bit.

      Reply
  12. Sneha samuel says

    November 21, 2020 at 5:08 AM

    Hi Olivia. I just made the buttercream now as per your recipe. But I find the batter not to be stiff. As in its a little runny when I tilt the bowl. Is it supposed to be that way ? First time making frosting. It’s my daughters 1st bday tomorrow

    Reply
    • Olivia says

      November 22, 2020 at 3:28 PM

      Hi Sneha! It’s not supposed to be that way, it should be quite stiff. Did you use butter? Perhaps it was too soft. Or maybe too much cream was used? Only add enough to get it to the consistency you want.

      Reply
  13. Emily says

    November 19, 2020 at 6:15 PM

    Hi! I’m going to try out this recipe tomorrow but I’m doing a 3 layer 9” cake so I plan on doubling it. If I make the cake and do the crumb coat can I leave it in the fridge overnight then frost/decorate the next day? Then do I need to put it all back on the fridge for leftover or leave on the counter?

    Reply
    • Olivia says

      November 20, 2020 at 3:04 PM

      Hi Emily! For sure! You can leave the cake in the fridge no problem. You’ll want to keep the buttercream at room temp though so it’s easier to work with as it gets quite firm in the fridge. Once the cake is fully frosted you can store it either in the fridge or at room temp (depending on the fillings used).

      Reply
  14. Litza says

    November 17, 2020 at 2:47 PM

    Hi! I’m doing your vanilla cake again this week. I haven’t tried your frosting yet but I’m debating whether to do this or the ermine frosting. My question is if I use 3 cups of powdered sugar only do you think it will still be good in terms of taste and piping? I don’t like a sweet frosting. Love your vanilla cake recipe btw. I’ve done it 2 times already and love the taste (I do use 50-75% less sugar though without any other changes it and still comes out awesome!). Thank you!

    Reply
    • Olivia says

      November 18, 2020 at 2:42 PM

      Hi Litza! Are you thinking 3 cups powdered sugar to 2 cups butter? It might be a little soft and possibly a bit too buttery, but it’s all a matter of taste. If you like it than that’s all that matters! You can also add a pinch of salt to help cut the sweetness a bit. The ermine frosting is definitely less sweet, but it is softer and not as easy to work with as an American buttercream. It might be similar though if you reduce the sugar in this one. I’m not sure if that was helpful at all, but let me know what you decide! 🙂

      Reply
  15. Olivia says

    November 10, 2020 at 10:10 PM

    Hi! Is this buttercream gluten free?

    Reply
    • Olivia says

      November 11, 2020 at 4:31 PM

      Hi Olivia! Yes, but make sure the powdered sugar you use is also gluten-free. Most brands use cornstarch in them which is fine, but just double check that the type you have doesn’t use any wheat products or similar.

      Reply
  16. Tabitha says

    November 8, 2020 at 7:17 PM

    5 stars
    Thank you! I made homemade buttercream for the first time for a cake my parents requested for their 50th anniversary and it turned out AH-mazing!! I’m sharing this recipe with everyone.

    Reply
    • Olivia says

      November 9, 2020 at 9:26 AM

      Hi Tabitha! Yay! So happy to hear that 🙂

      Reply
  17. Gina Ramirez says

    October 26, 2020 at 4:25 AM

    can I use an egg beater to make this?

    Reply
    • Olivia says

      October 26, 2020 at 9:38 AM

      Hi Gina! I’ve never tried myself but it should work to an extent. I’m not sure if you’ll be able to get the buttercream as smooth and fluffy but it should still be delicious 🙂

      Reply
  18. Courtney says

    October 18, 2020 at 2:50 PM

    Hello, will this be enough buttercream for a 8 in cake, crumb coated, filling in between, and the outside of cake? thanks!

    Reply
    • Olivia says

      October 19, 2020 at 11:20 AM

      Hi Courtney! Yes, it’s what I did for the cake pictured.

      Reply
  19. Danielle says

    October 14, 2020 at 6:15 AM

    5 stars
    Hi! Love your recipe, how long does it last for in the fridge? i want to be prepared and make the cakes and buttercream the day before needed, will it last in the fridge? thank you!

    Reply
    • Olivia says

      October 14, 2020 at 9:23 AM

      Hi Danielle! It will last for a week or so in the fridge.

      Reply
  20. riya alif says

    October 4, 2020 at 2:40 AM

    hi i love this but can i use normal sugar powdered as icing sugar and i dont know if both of them or same… thank you

    Reply
    • Olivia says

      October 5, 2020 at 9:44 AM

      Hi Riya! Powdered sugar and icing sugar are the same thing 🙂

      Reply
  21. Carol Jones says

    September 30, 2020 at 2:57 PM

    Hi Olivia,
    Thank you for some incredible recipes and ideas! I just love your website.
    I am going to make your Vanilla Latte Cake over the weekend. But, I’m making 2 x eight inch cakes instead of 3 x six inch cakes.
    I have never made Swiss meringue buttercream (and OH doesn’t like it!). So, I’m going to use standard buttercream.
    But, how much buttercream should I make – I will fill, crumb coat and then coat with it? I’m thinking 400g butter and 800g icing sugar. Will that be too much? I don’t want to run out part-way through decorating!
    Thank you.
    Carol J

    Reply
    • Olivia says

      October 1, 2020 at 3:15 PM

      Hi Carol! This recipe here will fully fill and frost a two-layer 8″ cake. It was enough to make the rosettes as well so I feel like it makes plenty of frosting. You can increase the recipe if you’d prefer to have more left over though 🙂

      Reply
  22. Diana says

    September 27, 2020 at 6:29 AM

    Hello Olivia!

    Thank you so much for sharing all of your tips/wisdom/knowledge! Last week I volunteered to make my niece’s wedding cake & cupcakes for her Oct 22nd wedding, although I have only done cakes for birthdays prior to this. No pressure! Haha!

    I have gone thru enough of your website to know that I plan to use your “box cake bettter” recipe, and this “american buttercream” recipe. Practice cakes and icing are underway! I will save the meringue buttercream for when I get a little more experienced.

    Again, thank you so much for sharing!

    Diana

    Reply
    • Olivia says

      September 28, 2020 at 9:35 AM

      Hi Diana! So exciting!! Please let me know how they turn out 🙂

      Reply
  23. edith says

    September 24, 2020 at 10:08 AM

    Hi Olivia! i was wondering can you colour the buttercream? i have gel food coloring

    Reply
    • Olivia says

      September 24, 2020 at 1:48 PM

      Hi Edith! For sure, just add the color at the end. Gel or powder colors work best (not liquid).

      Reply
      • edith says

        September 26, 2020 at 11:08 AM

        5 stars
        Thank you so much! I added a little less sugar and a little more whipping cream i really liked the texture and flavor 🙂

        Reply
        • Olivia says

          September 28, 2020 at 9:27 AM

          Yay! So glad you loved it 🙂

          Reply
  24. Piume Gunawardena says

    September 22, 2020 at 10:06 PM

    Can i use the same consistency for the crumb coat and can i use milk instead of cream

    Reply
    • Olivia says

      September 23, 2020 at 5:12 PM

      Hi Piume! Yes to both. If you use milk you should use less of it. Only use as much as you need to get to your desired consistency.

      Reply
  25. Natalie Metzger says

    September 17, 2020 at 3:55 PM

    Hi! Thanks for this awesome recipe! I was curious if I could make this frosting ahead – and if so, should I refrigerate it or leave it out (around 72-75 degree house typically)

    Thanks!

    Reply
    • Olivia says

      September 17, 2020 at 4:10 PM

      Hi Natalie! How far in advance? If just a day or two it should be fine at room temperature. Otherwise, it will keep for a couple weeks in the fridge or you can freeze it (in something airtight) for up to three months. Bring to room temperature and rewhip before using.

      Reply
  26. wendy says

    September 17, 2020 at 7:54 AM

    how long can buttercream be stored?

    Reply
    • Olivia says

      September 17, 2020 at 4:06 PM

      Hi Wendy! This buttercream will keep for a couple weeks in the fridge or you can freeze it (in something airtight) for up to three months. Bring to room temperature and rewhip before using.

      Reply
  27. Mahvish says

    September 9, 2020 at 5:38 AM

    Hi,

    Do you recommend switching to a paddle attachment when adding the icing sugar? Would that create less air bubbles too?

    Reply
    • Olivia says

      September 9, 2020 at 12:51 PM

      Hi Mahvish! You can but I just used the whisk the whole time. You can run it on low for a couple mins at the end to knock out some of the bubbles.

      Reply
  28. Angie says

    September 7, 2020 at 4:03 PM

    When you say it is enough for a 3-layer 6″ cake, does that include using some as filling?!

    Reply
    • Olivia says

      September 8, 2020 at 5:16 PM

      Hi Angie! It should be depending on how generous you are with the frosting 🙂

      Reply
  29. Peggy says

    September 2, 2020 at 7:23 AM

    I have a request to make lemon buttercream for a cake.
    Would adding lemon extract and lemon zest work well. If yes, would you decrease (or eliminate) the vanilla?
    Thanks

    Reply
    • Olivia says

      September 2, 2020 at 4:51 PM

      Hi Peggy! I would add zest as I don’t love artificial flavourings. Try it with zest first (1 Tbps) and then add the extract if you feel it needs it? I would leave the vanilla in there but you might need to reduce the cream if you do end up using lemon extract.

      Reply
  30. Puramon Uriah says

    August 26, 2020 at 6:55 AM

    5 stars
    Thank you for this recipe. I will add heavy cream to my usual butter cream preparation. I hope it will turn out great.

    Reply
    • Olivia says

      August 26, 2020 at 4:52 PM

      Hi Puramon! I’m so glad you loved it 🙂

      Reply
  31. Afi says

    August 24, 2020 at 7:07 PM

    5 stars
    I love this buttercream recipe, thank you for sharing this..

    Reply
    • Olivia says

      August 25, 2020 at 10:43 AM

      Thanks Afi! Happy to hear that 🙂

      Reply
  32. Alex says

    August 24, 2020 at 2:07 PM

    I have 9in round cake pans will this recipe work?

    Reply
    • Olivia says

      August 25, 2020 at 10:42 AM

      Hi Alex! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html You’ll either need to increase the recipe or reduce the baking time (the layers will be a bit thin though).

      Reply
  33. Sara says

    August 24, 2020 at 10:53 AM

    Hi, is this recipe thick enough to pipe buttercream flowers?

    Reply
    • Olivia says

      August 24, 2020 at 11:01 AM

      Hi Sara! For sure, it will work great. Only add enough cream to get to the consistency you like.

      Reply
  34. Debbie says

    August 18, 2020 at 3:35 PM

    Love this buttercream frosting. Want to make a single layer cake with this frosting and add fresh berries on top. Any issues adding berries?

    Reply
    • Olivia says

      August 19, 2020 at 9:33 AM

      Hi Debbie! Not at all. They may bleed into the frosting a bit if they are cut, but otherwise should be totally fine.

      Reply
  35. Jacquie says

    August 15, 2020 at 4:49 AM

    Hi Olivia, If by some chance I have some buttercream leftover, can you freeze it?

    Reply
    • Olivia says

      August 17, 2020 at 9:30 AM

      Hi Jacquie! For sure. It freezes really well! You should just rewhip it when it comes to room temp again.

      Reply
      • Jacquie says

        August 17, 2020 at 10:59 AM

        Well as it turns out i had very little left. I made a 9×13 almost fromscratch chocolate cake and piped rosettes on all sides and on the top along the edge. Hubby’s aunt and uncle 45th anniversary cake. I had dake left over so froze individual pieces and then wrapped them double plastic wrap and then in freezer bags. Hopefully it will be ok because i wont be able to rewhip icing.

        Reply
        • Olivia says

          August 17, 2020 at 3:40 PM

          That’s how I store my cakes slices too. They will be totally fine! You only need to rewhip the frosting if you haven’t used it on the cake yet.

          Reply
  36. may says

    August 11, 2020 at 9:09 AM

    Hi! I was wondering if I were to make an American buttercream, and it’s too sweet, can I reduce the amount of Powdered Sugar?

    Reply
    • Olivia says

      August 11, 2020 at 9:50 AM

      Hi May! This recipe already has less powdered sugar than most. You can reduce it by a bit, but it will be more buttery then. You could also add a bit of salt to help cut the sweetness.

      Reply
  37. M says

    August 8, 2020 at 4:40 PM

    1 star
    I had high hopes but this was seriously gritty and time consuming to make.

    Reply
    • Olivia says

      August 11, 2020 at 9:28 AM

      Hi M! Sorry to hear you didn’t love this one. American buttercream will always have a bit of grit to it due to the powdered sugar. It is one of the easiest (and quickest) frostings you can make though.

      Reply
  38. Debbie Puckett says

    July 31, 2020 at 1:05 PM

    5 stars
    Such great flavor, light, fluffy and sweet.

    Reply
    • Olivia says

      August 5, 2020 at 10:24 AM

      Hi Debbie! So happy you loved it 🙂

      Reply
  39. Shivangi stuti says

    July 30, 2020 at 9:48 PM

    Hello. Can i use normal cream and not the heavy cream?

    Reply
    • Olivia says

      August 5, 2020 at 9:57 AM

      Hi Shivangi! I’m not sure what normal cream is to you, but most creams (or even milk) should work. It’s just to thin out the buttercream to a good consistency. Only use however much you need.

      Reply
  40. Amy M says

    July 29, 2020 at 6:04 PM

    Thanks for the recipe! I cant wait to make my daughters first birthday cake for her. Jist a question from a novice. If I make the cake the day before, will it need to be refrigerated or wil it keep at room temperature?

    Thank you!

    Reply
    • Olivia says

      July 30, 2020 at 9:36 AM

      Hi Amy! If it’s just cake and this frosting it should be fine at room temperature for a couple days provided your place is not too hot. If you’re using fresh fruit, custards, or whipped cream, it must be refrigerated. I tend to refrigerate all my cakes though, regardless, and take them out 2-3 hours before serving.

      Reply
  41. Rachel says

    July 29, 2020 at 3:10 PM

    5 stars
    This buttercream is so easy and comes out perfect every time!

    Reply
    • Olivia says

      July 29, 2020 at 3:29 PM

      So happy you love it Rachel! 🙂

      Reply
  42. Ashlesha @ inhouse Baking says

    July 24, 2020 at 5:48 AM

    5 stars
    Hello Olivia,
    It is been long I am looking for a perfect buttercream recipe. At my place only salted butter is available. Can I use that one for this recipe??

    Reply
    • Olivia says

      July 24, 2020 at 10:20 AM

      Hi Ashlesha! Some people prefer to use salted butter but I find it too salty. You can always add more powdered sugar if you’d like to add more sweetness.

      Reply
  43. alex says

    July 16, 2020 at 8:57 PM

    Hi, what is a good substitute for the heavy whipping cream?

    Reply
    • Olivia says

      July 17, 2020 at 9:32 AM

      Hi Alex! The whipping cream is mostly to thin out the buttercream (though it does add some fluffiness too). You can use milk, but only use as much as you need to get the consistency you want.

      Reply
  44. Mary Ellen says

    July 15, 2020 at 3:57 PM

    Hi! Can I use buttermilk instead of heavy cream?

    Reply
    • Olivia says

      July 16, 2020 at 9:37 AM

      Hi Mary Ellen! You could, but it would affect the flavour of the buttercream.

      Reply
  45. Bonnie says

    July 15, 2020 at 9:15 AM

    Back again and thought I’d comment this time. I’ve used this recipe several times in the last year. It quickly became my go-to buttercream recipe. I’ve had to adjust the serving size at times due to not having enough confectioners sugar and the tool above makes it so easy. Thanks so much for continuing to post and make my homemade cakes a step above.

    After I bake today (a last minute decision to make an ‘almost scratch cake’ using your recipe), I’m going to read through and make a shopping list to try something different this summer…maybe your lemon blueberry cake. We’ll see! Thanks again!

    Reply
    • Olivia says

      July 15, 2020 at 9:40 AM

      Hi Bonnie! Thanks so much for your sweet comment, you totally made my day! I can’t wait to hear what you try next! The lemon blueberry cake is very popular and I have a new lemon cake recipe coming this Friday 🙂 Let me know what you try!

      Reply
  46. Amanda says

    July 14, 2020 at 7:53 PM

    Hi Olivia,
    This recipe sounds fantastic, I love buttercream icing.
    I was just wondering if I’d be able to make it Keto by using Swerve (erythritol sweetener), in confectioners form, instead of the icing sugar? Or do you think that would change the consistency and flavour?
    I find Swerve and monkfruit don’t have an aftertaste like other sweeteners.
    Thank you 😊

    Reply
    • Olivia says

      July 15, 2020 at 9:24 AM

      Hi Amanda! Swerve is definitely the best sugar substitute out there, but I’ve never tried it myself with this buttercream. My gut says it would change the texture slightly but that it would be ok. You could try to make a smaller amount of this buttercream to test it out 🙂

      Reply
  47. Raquel Mae Cardenas says

    July 12, 2020 at 8:13 PM

    Hi, can i use all purpose cream instead of heavy whipping cream? Thanks

    Reply
    • Olivia says

      July 13, 2020 at 10:15 AM

      Hi Raquel! I had to look that up but I think it would be fine. It’s mostly used to thin the buttercream to a better consistency.

      Reply
  48. April Harden says

    July 5, 2020 at 6:07 AM

    What kind of butter did you use?

    Reply
    • Olivia says

      July 6, 2020 at 9:28 AM

      Hi April! It’s been so long since I made this recipe that I can’t quite remember. These days I use Natrel from Costco.

      Reply
  49. Lisa Hixson says

    July 4, 2020 at 10:19 AM

    Hello. I am making a birthday cake for an outdoor party in hot and humid weather. Will this frosting hold up in those conditions? Thank you

    Reply
    • Olivia says

      July 6, 2020 at 9:21 AM

      Hi Lisa! No butter-based frosting really holds up in hot humid weather. You could try to swap some of the butter for hi-ratio shortening to help.

      Reply
  50. Lucy Phyllis says

    June 30, 2020 at 8:50 AM

    5 stars
    Awesome. Thank you for that recipe!

    Reply
    • Olivia says

      June 30, 2020 at 9:42 AM

      Thanks Lucy!

      Reply
    • Sarah Zevi says

      July 5, 2020 at 2:21 AM

      Hi Olivia!
      If I wanna make colored buttercream, at what step should I add color? And should I mix it in by hand or can I use mixer, thanks

      Reply
      • Olivia says

        July 6, 2020 at 9:25 AM

        Hi Sarah! Add it in at the end and use the mixer. I would add it before the cream in case it thins out the frosting.

        Reply
  51. Jennie says

    June 25, 2020 at 9:47 PM

    Hello! I am making your Caramel Cake, as much as I would love to try your Caramel Swiss Meringue Buttercream, my husband is allergic to eggs. I was thinking of using this frosting instead (it looks amazing!). Can this be adapted with the caramel sauce?

    Reply
    • Olivia says

      June 26, 2020 at 9:33 AM

      Hi Jennie! Yes, you can totally add it at the end. It will be quite a sweet frosting though! I do have a new one I just posted that is egg-free: https://livforcake.com/ermine-frosting/ It will be softer though, especially with the caramel added, but SO delicious.

      Reply
      • Jennie says

        June 27, 2020 at 12:12 AM

        I will give that a try! Thank you!

        Reply
  52. Nosheen says

    June 14, 2020 at 9:04 AM

    Hi what is the difference between this buttercream and the one on the vanilla cake recipe? I mean does one end up stiffer than the other? Also if you make the cake a day before should you wrap in it cling film before putting it in the fridge?

    Reply
    • Olivia says

      June 15, 2020 at 9:52 AM

      Hi Nosheen! The one with the Vanilla cake is a Swiss meringue whereas this is a standard American buttercream. I would say this one ends up stiffer and you can control that by adding less cream too. Both work well for piping. If the cake is frosted then no need to wrap. But if it’s just cake layers, then wrap them. I hope that helps!

      Reply
  53. Lu says

    June 12, 2020 at 10:07 PM

    Why do u add whipping cream into your American buttercream and what effect does it have on the buttercream?

    Reply
    • Olivia says

      June 13, 2020 at 4:40 PM

      Hi Lu! Whipping cream helps with the texture — makes it less stiff but also light and fluffy.

      Reply
  54. Lauren says

    June 7, 2020 at 8:04 AM

    Hi! I’m interested in using this recipe to make icing for a 2-tiered cake. Do you recommend using this as a “dam” with a custard filling in between layers? Thanks!

    Reply
    • Olivia says

      June 8, 2020 at 10:50 AM

      Hi Lauren! Yes, this should work fine as a dam, and definitely use one! 🙂

      Reply
  55. Priscilla says

    June 3, 2020 at 12:26 PM

    Hi I would like to know how much butter cream do I need to make for a 3 tier square cake 12” 10” 8” I am making 2 cakes each to stack them on top of each other.

    Reply
    • Olivia says

      June 4, 2020 at 9:29 AM

      Hi Priscilla! I’m not sure the exact amount but this recipe makes about 5 cups.

      Reply
  56. Cheryl says

    May 31, 2020 at 3:44 PM

    5 stars
    I decorate cakes for a part-time business. And this is the best American buttercream recipe I’ve ever found and I’ve been doing this for years. Smooth and it taste wonderful. Decorates well. Thank you

    Reply
    • Olivia says

      June 1, 2020 at 9:34 AM

      Hi Cheryl! Wow, thank you for such high praise! I’m so happy you love it 🙂

      Reply
  57. Bec says

    May 29, 2020 at 4:39 PM

    Thank you 😊 Saved my earlier frosting disaster as I had enough to make this recipe. And my birthday cake looks amazing.

    Reply
    • Olivia says

      May 30, 2020 at 2:58 PM

      Hi Bec! So happy to head that. Happy Birthday! 🙂

      Reply
  58. Rebecca okon says

    May 23, 2020 at 7:16 AM

    5 stars
    Beautiful

    Reply
    • Olivia says

      May 25, 2020 at 10:04 AM

      Thank you!

      Reply
  59. Peggy Lyon says

    May 23, 2020 at 7:00 AM

    5 stars
    I just made this today for a tube cake. I cut the ingredients in half and it was the perfect amount. This is a beautiful icing and is definitely going to be my go to buttercream icing!. It was light and fluffy and spread very nicely. And the flavor is delicious! Perfect! I used vanilla extract. It will fun to experiment with other extract flavors when I make this again. Thank you!.

    Reply
    • Olivia says

      May 25, 2020 at 10:04 AM

      Hi Peggy! So happy you loved it. Thanks for the feedback!

      Reply
  60. Melissa says

    May 8, 2020 at 3:56 PM

    Hello! I am keen to make your white choc raspberry cake for my son’s birthday tomorrow but I’m a beginner and nervous about making the Swiss buttercream! Any chance I can add white choc to this and if so how much? Thanks so much love your site 😊

    Reply
    • Olivia says

      May 8, 2020 at 4:43 PM

      Hi Melissa! You can totally add white chocolate to this. I would try 8 oz of melted and cooled white chocolate. Add it at the end but before adding any cream. Only add enough cream to get to the consistency you like. I do think you should give SMBC a try though! It’s easier than it seems, I promise, and easy to save if things go south 🙂 In case you haven’t seen it, here’s my detailed post on how to make it.

      Reply
  61. Preema says

    May 7, 2020 at 3:25 AM

    Hello, I want to make make a cake for Mother’s Day this weekend. When you say that this batch of buttercream is enough for an 8 inch 2 layer cake, does that include the filling inside as well?

    Reply
    • Olivia says

      May 7, 2020 at 10:48 AM

      Hi Preema! Yes, it includes filling.

      Reply
      • Preema says

        May 7, 2020 at 3:27 PM

        Perfect thank you!

        Reply
    • Ashley says

      May 12, 2020 at 6:30 AM

      Is this enough frosting to make the roses too?

      Reply
      • Olivia says

        May 12, 2020 at 5:03 PM

        Hi Ashley! Yes, it’s enough to fill the cake and frost with the roses.

        Reply
  62. Mona says

    April 30, 2020 at 3:22 PM

    Hello! I’m going to give this recipe a go tomorrow! I was just wondering can I add liquid food coloring to it? Any tips in this regard?

    Reply
    • Olivia says

      May 1, 2020 at 9:38 AM

      Hi Mona! I recommend gel colors vs liquid as liquid can mess with the consistency of the buttercream. If you only have liquid I would skip the cream from this recipe and only add it at the end if needed.

      Reply
  63. Aneesa says

    April 28, 2020 at 3:48 AM

    Hi. I’m making a small wedding cake for my sister in a few weeks so have been doing lots of research as I too have issues with ABC being too sweet/gritty. Anyway I read that using fondant icing sugar rather than standard icing (confectioners) sugar can help make it smoother as it contains glucose syrup. Is this something that you have tried? I’m not sure if it’s even a thing in the US or just here in the UK. I’m trying to get a hold of some to experiment but it’s hard to get hold of atm!

    Reply
    • Olivia says

      April 28, 2020 at 9:44 AM

      Hi Aneesa! I actually haven’t heard that but I would definitely try it if it’s smoother. If you’re looking for a super smooth and not-too-sweet buttercream though you should give my German Buttercream a try!

      Reply
  64. Kate says

    April 20, 2020 at 4:07 PM

    5 stars
    Hi, Olivia! This looks absolutely amazing. One question, will this frost two 9-inch cakes?

    Kate

    Reply
    • Olivia says

      April 21, 2020 at 10:23 AM

      Hi Kate! It depends on if you’re doing the rosettes or not. To be safe I’d 1.5x the recipe. It’s always better to have too much frosting than too little 🙂

      Reply
  65. Regina says

    April 19, 2020 at 9:25 PM

    5 stars
    Hi, can i use salted butter instead of unsalted?

    Reply
    • Olivia says

      April 20, 2020 at 10:18 AM

      Hi Regina! I find salted butter too salty for buttercream, but some people don’t mind it. It’s a matter of preference 🙂

      Reply
  66. Liset says

    April 15, 2020 at 5:05 AM

    Hi, with this simple vanilla buttercream recipe can i pipe this rosettes, it will hold the shape?
    Thank you

    Reply
    • Olivia says

      April 15, 2020 at 9:37 AM

      Hi Liset! Yes, the cake in the photos uses this buttercream, it pipes very well.

      Reply
    • JOANNE says

      April 26, 2020 at 11:05 PM

      Can i ask what you filled the cake with?

      Reply
      • Olivia says

        April 28, 2020 at 9:31 AM

        Hi Joanne! I use this same buttercream to fill the cake.

        Reply
  67. Brianna says

    April 6, 2020 at 5:36 PM

    5 stars
    I attempted this and it was amazing. Now I just need the proper tools to make the cake perfect! I wish I could show you!

    Reply
    • Olivia says

      April 7, 2020 at 10:01 AM

      Hi Brianna! I’m so happy you liked it! You can email me a picture – I would love to see!

      Reply
      • Brianna says

        April 9, 2020 at 12:57 PM

        I would love to. How do I do that?

        Reply
  68. Shari D. says

    April 1, 2020 at 8:05 AM

    Hi Olivia!

    This cake stand is beautiful! Do you by chance know the manufacturer?

    Reply
    • Olivia says

      April 1, 2020 at 10:11 AM

      Hi Shari! Thank you! I actually got it at Superstore here (in Canada) about 10 years ago 🙁 I’ve seen similar ones at Homesense though.

      Reply
      • Shari D says

        April 3, 2020 at 8:51 AM

        Great! Thank you! I made your frosting recipe for my Birthday cake. I also used your beautiful photo as my inspiration. I am a huge buttercream fan and it was the best I have ever tasted! Thanks you so much for the recipe!

        Reply
        • Olivia says

          April 3, 2020 at 2:05 PM

          Hi Shari! I am so happy you loved it. Happy belated birthday!

          Reply
  69. Margie C. says

    March 22, 2020 at 6:00 PM

    I cut the recipe in half and had enough icing for 30 cupcakes and had just the right amount to ice two graham crackers. Delicious!

    Reply
    • Olivia says

      March 23, 2020 at 1:46 PM

      So happy you loved it Margie!

      Reply
  70. Kathleen Cramer says

    March 8, 2020 at 6:17 AM

    This looks and sounds delicious. I’m planning to make a round 10″ 2 layered cake. It will simply have piped boarders. It will have en edible sugar sheet on top. Do you think one batch of frosting will be sufficient? Thank you!

    Reply
    • Olivia says

      March 9, 2020 at 2:45 AM

      Hi Kathleen! I used one full batch for this two layer 8″ cake. I would err on the side of too much than too little buttercream. I would 1.5x the recipe to make sure there is enough.

      Reply
  71. Monique says

    February 27, 2020 at 12:19 PM

    Could I make this butter cream without cream and use milk instead? Thanks

    Reply
    • Olivia says

      March 1, 2020 at 12:31 AM

      Hi Monique! Yes, that will be fine. Just use as much as you need for the consistency you want.

      Reply
  72. Lisa says

    February 23, 2020 at 3:12 PM

    5 stars
    This is my go to simple buttercream recipe, love that it’s not as heavy on the sugar as some ABC recipes are, and it comes together so quickly.

    Reply
    • Olivia says

      February 23, 2020 at 7:55 PM

      Thanks so much Lisa, I’m glad you love it!

      Reply
      • Susan says

        February 26, 2020 at 9:23 AM

        Hi!

        I made this delicious recipe for an upcoming 3 tiered cake for a baby shower. The mother-to-be would like the base of the cake to be chocolate. Can this recipe be converted to a chocolate buttercream recipe?

        Reply
        • Olivia says

          February 26, 2020 at 9:24 PM

          Hi Susan! Here is my chocolate version of this frosting recipe: https://livforcake.com/birthday-cake-recipe/

          Reply
  73. Mani says

    February 19, 2020 at 10:50 AM

    Hi

    Is this a crusting buttercream recipe? I’m looking for something that doesn’t crust. I typically make SMBC but I would prefer something a little sweeter and less buttery but still smooth. Asking for too much?

    Reply
    • Olivia says

      February 19, 2020 at 9:06 PM

      Hi Mani! Yes, it’s a crusting buttercream. You should give my German buttercream recipe a try. It has a very subtle sweetness. It is buttery though!

      Reply
  74. Helen says

    January 29, 2020 at 7:00 PM

    5 stars
    Instead of using vanilla can I use strawberries???

    Reply
    • Olivia says

      January 30, 2020 at 3:27 PM

      Hi Helen! I would recommend using freeze-dried strawberry powder so that it doesn’t affect the texture of your buttercream or cause it to split. Or maybe a strawberry extract.

      Reply
      • Karen Taylor says

        February 18, 2020 at 9:57 AM

        5 stars
        I used this recipe to frost a three layer strawberry cake. I had just enough left to divide in half then add gel four coloring (pink and rose). I decorated the cake with hearts made from the colored icing, silver cake confetti and silver, pink and rose colored pearls. It was perfectly firm enough for the designs and was just enough for the project. I love this recipe! It was so easy to make.

        Reply
        • Olivia says

          February 18, 2020 at 9:48 PM

          Hi Karen! Thanks for the feedback, I’m so happy you loved it! 🙂

          Reply
  75. Julie says

    January 15, 2020 at 10:11 AM

    Can I substitute almond extract for the vanilla extract in this recipe?

    Reply
    • Olivia says

      January 15, 2020 at 10:15 AM

      Hi Julie! That will work fine.

      Reply
  76. Laurie says

    January 10, 2020 at 7:04 PM

    Thank you so much for this AMAZING recipe!! I made it for my first smash cake!! I also did rosettes with it for the very first time! It turned out BEAUTIFULLY! It is delicious! Yes, lol Baker’s go through a lot of butter ! I appreciate your wonderful recipes!! Thank you!

    Reply
    • Olivia says

      January 12, 2020 at 11:32 AM

      Hi Laurie! So happy to hear you liked this one. Thanks for the feedback 🙂

      Reply
  77. Danielle says

    December 4, 2019 at 10:40 PM

    Hello, if I’m making an 8-inch, 6-layer cake, is it really correct that I would need 12 sticks of butter for this frosting?! I’m 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 🙂

    Reply
    • Olivia says

      December 6, 2019 at 9:34 AM

      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!

      Reply
  78. Simone says

    October 27, 2019 at 1:29 PM

    4 stars
    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.

    Reply
    • Olivia says

      October 28, 2019 at 9:52 AM

      Hi Simone! My recipe actually has less sugar than most! 😮 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 🙂

      Reply
  79. Addison Oliver says

    August 1, 2019 at 5:11 PM

    Hello! I was just wondering how much frosting your recipe makes?

    Reply
    • Olivia says

      August 2, 2019 at 4:45 PM

      Hi Addison! I’ve never measured it, but it makes enough to fully frost an 8″ two-layer cake.

      Reply
      • David says

        September 21, 2019 at 9:57 AM

        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.

        Reply
        • Olivia says

          September 23, 2019 at 10:35 AM

          So glad everyone loved it! Bakers go through a LOT of butter 😉

          Reply
      • Monay says

        October 5, 2019 at 1:59 PM

        Can you add food coloring to this recipe without messing up the texture? I would like to use this recipe for my sons cake

        Reply
        • Olivia says

          October 7, 2019 at 9:10 AM

          Hi Monay! Yes, you can add coloring no problem!

          Reply
          • Vidya says

            October 28, 2019 at 4:51 AM

            Can the colouring be added at the end? I am making a pink ombre doll cake. So I thought I’d just add a little more colouring as I finish with the lighter colour?

          • Olivia says

            October 28, 2019 at 9:57 AM

            Hi Vidya! Yes, adding color at the end would work great.

  80. Niloofa says

    July 21, 2019 at 6:43 AM

    5 stars
    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. 💕 Thank you somuch ❤️

    Reply
    • Olivia says

      July 22, 2019 at 1:19 PM

      Thanks for the feedback Niloofa! Definitely keep practicing 🙂

      Reply
  81. Sarah Davie says

    July 19, 2019 at 5:42 AM

    5 stars
    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? I’ve made loads of it and I have another cake to ice in 2 days, would it last? Thanks

    Reply
    • Olivia says

      July 19, 2019 at 9:51 AM

      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 🙂

      Reply
  82. Robert Laurance says

    June 29, 2019 at 8:51 PM

    5 stars
    Simply great, I added lemon joice and zest for a lemon flavor.

    Reply
    • Olivia says

      July 2, 2019 at 9:45 AM

      Hi Robert! So glad you liked it — love those additions!

      Reply
  83. Debra says

    May 27, 2019 at 9:29 AM

    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!

    Reply
    • Olivia says

      May 28, 2019 at 9:45 AM

      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!

      Reply
    • Sharon says

      September 7, 2019 at 5:02 AM

      What is ABC , SMBC, and C &H???

      Reply
      • Olivia says

        September 7, 2019 at 9:11 AM

        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

        Reply
    • c. says

      November 22, 2019 at 10:13 AM

      Swiss meringue buttercream shouldn’t taste buttery. If it does, you haven’t whipped it long enough.

      Reply
  84. Amanda says

    May 12, 2019 at 4:40 AM

    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!!

    Reply
    • Olivia says

      May 13, 2019 at 12:18 PM

      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.

      Reply
  85. Kristin says

    April 18, 2019 at 8:12 AM

    5 stars
    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 you’re a fan of “whipped” icing you can easily transition this to a “whipped buttercream”. 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!! 🙂

    Reply
    • Olivia says

      April 20, 2019 at 7:05 PM

      Hi Kristin! Thanks so much for your tips! Glad you like it 🙂

      Reply
  86. Mia says

    April 18, 2019 at 4:59 AM

    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.

    Reply
    • Olivia says

      April 20, 2019 at 7:04 PM

      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!

      Reply
    • Cheryl says

      September 23, 2019 at 8:46 PM

      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!

      Reply
      • Olivia says

        September 25, 2019 at 10:08 AM

        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!

        Reply
  87. Rosie says

    April 12, 2019 at 8:29 PM

    Hi, can you add food coloring or icing gel to give it color?

    Reply
    • Olivia says

      April 14, 2019 at 10:43 AM

      Hi Rosie! Yes! Gel is preferred. Add it before you add the cream as it can change the consistency.

      Reply
  88. Mac says

    April 3, 2019 at 7:06 PM

    5 stars
    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!

    Reply
    • Olivia says

      April 8, 2019 at 9:54 AM

      Hi Mac! Thanks for the awesome feedback! So glad you like it 🙂

      Reply
  89. Liberty says

    March 14, 2019 at 1:49 PM

    Can i use 1% milk instead of whole milk in this recipe?

    Reply
    • Olivia says

      March 16, 2019 at 10:23 AM

      Hi Liberty! Cream is ideal, but any milk would likely work. You wont need as much of it though as it’s thinner.

      Reply
  90. Terje says

    March 7, 2019 at 5:49 PM

    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!

    Reply
    • Olivia says

      March 8, 2019 at 3:41 PM

      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!

      Reply
  91. Angie P. says

    February 5, 2019 at 11:22 AM

    5 stars
    I made the “Ultimate Chocolate Cake” 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!

    Reply
    • Olivia says

      February 6, 2019 at 1:37 PM

      Thanks so much Angie! I’m glad you liked it!

      Reply
  92. Ayo says

    January 24, 2019 at 4:06 AM

    Hi there, how many grams is 2 cups of butter?

    Reply
    • Olivia says

      January 24, 2019 at 4:40 PM

      Hi Ayo! There is a metric converter under the list of ingredients, but its 454g.

      Reply
  93. Kristina says

    January 17, 2019 at 7:10 AM

    5 stars
    Hello,

    Just to ask if you whip the cream before adding to thw butter?

    Thank you!
    Best wishes from Bulgaria!

    Reply
    • Olivia says

      January 18, 2019 at 9:35 AM

      Hi Kristina! No, I don’t whip it first.

      Reply
  94. Teresa Sexton says

    November 30, 2018 at 8:40 PM

    5 stars
    This is a beautiful buttercream! Thank you so much for the tips. They really are important.

    Reply
    • Olivia says

      December 1, 2018 at 9:54 AM

      So glad you like it, Teresa!

      Reply
      • Doris says

        January 4, 2019 at 12:37 PM

        Did you sift sugar before you measure?

        Reply
        • Olivia says

          January 4, 2019 at 1:42 PM

          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.

          Reply
      • Jenny Bendera says

        March 4, 2019 at 7:31 AM

        What is the best ingredient I can substitute for heavy cream? In Alberta Canada we don’t carry it. Thank you!!.

        Reply
        • Olivia says

          March 4, 2019 at 9:09 AM

          Hi Jenny! Whipping cream will work 🙂

          Reply
  95. Charles says

    November 30, 2018 at 6:19 PM

    5 stars
    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.

    Reply
    • Olivia says

      December 1, 2018 at 9:54 AM

      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.

      Reply
  96. Becky says

    November 20, 2018 at 5:56 PM

    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

    Reply
    • Olivia says

      November 21, 2018 at 11:49 AM

      Hi Becky! This buttercream should work fine.

      Reply
  97. Lydia says

    November 14, 2018 at 6:04 PM

    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?

    Reply
    • Olivia says

      November 19, 2018 at 4:53 PM

      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.

      Reply
      • Katie B says

        October 15, 2019 at 9:05 AM

        How much coca powder would you use to get the chocolate buttercream?

        Reply
        • Olivia says

          October 15, 2019 at 10:03 AM

          Hi Katie! Check this post for my chocolate version of this recipe: https://livforcake.com/birthday-cake-recipe/

          Reply
  98. Susan Tweed says

    November 8, 2018 at 9:27 AM

    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

    Reply
    • Olivia says

      November 8, 2018 at 4:44 PM

      Hi Susan! The same recipe will work for flowers.

      Reply
  99. Brianna says

    September 8, 2018 at 10:06 PM

    5 stars
    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!!

    Reply
    • Olivia says

      September 10, 2018 at 3:50 PM

      Hi Brianna! So happy to hear that you liked it 🙂

      Reply
      • Maddie says

        September 13, 2018 at 6:22 AM

        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 🙂

        Thanks so much!

        Reply
        • Olivia says

          September 14, 2018 at 2:36 PM

          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.

          Reply
        • Tina says

          February 27, 2019 at 12:04 PM

          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

          Reply
      • Alana says

        October 6, 2018 at 7:32 PM

        5 stars
        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?

        Reply
        • Olivia says

          October 9, 2018 at 2:32 PM

          Hi Alana! On the counter overnight should be just fine!

          Reply
  100. Zaydhen Olonan says

    August 25, 2018 at 6:10 AM

    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!!!

    Reply
    • Olivia says

      August 27, 2018 at 3:23 PM

      Sounds delicious!! So glad you liked it 🙂

      Reply
  101. Susan says

    July 27, 2018 at 12:48 AM

    Could I use sour cream in place of heavy cream? It was the only thing available at the supermarket. 😔

    Reply
    • Olivia says

      July 30, 2018 at 12:01 PM

      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 🙂

      Reply
  102. Jennifer says

    July 24, 2018 at 8:29 AM

    5 stars
    I’m 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!

    Reply
    • Olivia says

      July 24, 2018 at 9:39 AM

      Good luck! I hope you like it 🙂

      Reply
  103. Noreen says

    July 12, 2018 at 2:26 PM

    This icing is amazing.!Hiw do I store this if I make it ahead of time?

    Reply
    • Olivia says

      July 18, 2018 at 8:12 AM

      Hi Noreen! I would store in an airtight container and refrigerate or freeze. You may need to rewhip it before use 🙂

      Reply
  104. Amanda says

    June 9, 2018 at 4:51 PM

    5 stars
    I’m so in love with this buttercream! I’ve 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!

    Reply
    • Olivia says

      June 11, 2018 at 1:59 PM

      So happy to hear that Amanda!

      Reply
  105. Susan says

    June 5, 2018 at 10:28 PM

    5 stars
    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 😊

    Reply
    • Olivia says

      June 6, 2018 at 4:10 PM

      Hi Susan! That should be totally fine. Let me know how you like it 🙂

      Reply
      • Susana says

        June 6, 2018 at 8:42 PM

        Thank you 😊
        Will let you know on how it turned out.

        Reply
      • Susana says

        June 6, 2018 at 8:51 PM

        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?

        Reply
        • Olivia says

          June 11, 2018 at 1:34 PM

          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.

          Reply
  106. Mabel says

    May 16, 2018 at 6:00 AM

    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.

    Reply
    • Olivia says

      May 17, 2018 at 3:18 PM

      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!

      Reply
      • Mabel says

        May 18, 2018 at 1:42 AM

        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!

        Reply
  107. funvick says

    April 13, 2018 at 4:29 AM

    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.

    Reply
    • Olivia says

      April 16, 2018 at 2:14 PM

      Hi there! Any kind of heavy cream should work — about 30% fat content.

      Reply
    • Betty Davis says

      April 20, 2018 at 10:20 AM

      5 stars
      To Funvick…It is the Heavy cream which comes from the top of cows milk.

      Reply
    • Chathurika says

      July 14, 2019 at 6:31 PM

      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.

      Reply
      • Olivia says

        July 15, 2019 at 2:08 PM

        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/

        Reply
  108. Jacquie says

    April 10, 2018 at 1:24 PM

    5 stars
    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.

    Reply
    • Olivia says

      April 11, 2018 at 10:32 AM

      Yay! So happy to hear that Jacquie! Happy Belated birthday to you! What a nice day to be born on 🙂

      Reply
  109. Daniela says

    March 28, 2018 at 9:31 AM

    5 stars
    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??

    Reply
    • Olivia says

      March 29, 2018 at 10:04 AM

      Hi Daniela! I think any heavy cream will work. The buttercream roses will dry out a bit on the outside but still be creamy.

      Reply
  110. Patsy says

    March 16, 2018 at 11:33 AM

    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

    Reply
    • Olivia says

      March 21, 2018 at 3:38 PM

      Hi Patsy! Sorry for the delayed reply — yes, this recipe works well with the paper towel technique!

      Reply
  111. Mae W. Gould says

    September 30, 2017 at 7:30 PM

    Oops, one more ? What’s the difference between powdered and Confectioners sugar?? Thanks

    Reply
    • Olivia says

      October 1, 2017 at 10:38 AM

      It’s the same thing 🙂

      Reply
  112. Mae W. Gould says

    September 30, 2017 at 6:33 PM

    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

    Reply
    • Olivia says

      October 1, 2017 at 10:37 AM

      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.

      Reply
  113. Candice Ray says

    July 26, 2017 at 7:48 AM

    Were you able to frost the cake and do all of the rosettes with one batch of buttercream? Thanks.

    Reply
    • Olivia says

      July 28, 2017 at 12:55 PM

      Hi Candice! Yes, I used one full batch for the cake pictured.

      Reply
  114. adeline says

    July 25, 2017 at 2:10 PM

    how many cupcakes will this frost, need high top icing for troll cupcakes.

    Reply
    • Olivia says

      July 28, 2017 at 12:54 PM

      Hi Adeline! I’ve never used it on cupcakes, but my guess would be 20-24 depending on how much you used on each.

      Reply
  115. Erin says

    July 25, 2017 at 8:07 AM

    5 stars
    Wow! This is the best buttercream I have ever tasted and it piped incredibly well. Thank you so much for sharing. 🙂

    Reply
    • Olivia says

      July 28, 2017 at 12:53 PM

      Yay! So glad to hear it worked out for you 🙂

      Reply
  116. jessy says

    July 24, 2017 at 2:31 PM

    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!

    Reply
    • Olivia says

      July 24, 2017 at 2:41 PM

      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! 🙂

      Reply
  117. Patrick Duggan says

    July 23, 2017 at 6:01 PM

    4 stars
    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?

    Reply
    • Olivia says

      July 24, 2017 at 2:45 PM

      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/

      Reply
  118. Jamie says

    July 9, 2017 at 7:50 PM

    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?

    Reply
    • Olivia says

      July 10, 2017 at 10:07 AM

      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? 🙂

      Reply
  119. Natasha says

    June 28, 2017 at 12:36 PM

    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?

    Reply
    • Olivia says

      June 28, 2017 at 2:49 PM

      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.

      Reply
  120. LINDA says

    May 16, 2017 at 7:12 PM

    5 stars
    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?

    Reply
    • Olivia says

      May 17, 2017 at 9:09 AM

      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!

      Reply
    • Evelynn Herring says

      March 26, 2018 at 12:14 PM

      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.

      Reply
  121. Leslie says

    May 16, 2017 at 9:39 AM

    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!

    Reply
    • Olivia says

      May 17, 2017 at 9:06 AM

      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!

      Reply
  122. [email protected] says

    May 8, 2017 at 6:54 AM

    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!

    Reply
    • Olivia says

      May 8, 2017 at 8:37 AM

      Hi Sammy! For a true white frosting you’ll need to use shortening 🙁 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!

      Reply
  123. Bhagy says

    May 4, 2017 at 1:44 PM

    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?

    Reply
    • Olivia says

      May 6, 2017 at 2:50 PM

      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 🙂 Let me know how it turns out! I would use the 1M tip as I used here to make the rosettes.

      Reply
  124. Lynn Zivko says

    April 11, 2017 at 3:14 PM

    5 stars
    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!

    Reply
    • Olivia says

      April 11, 2017 at 3:45 PM

      Hi Lynn! So glad to hear that 🙂 This is such a simple and delicious recipe. I’m happy it was a hit!

      Reply
  125. Kelly Hinojosa says

    April 10, 2017 at 12:27 PM

    5 stars
    How long will this frosting hold in the fridge or freezer?

    Reply
    • Olivia says

      April 10, 2017 at 2:33 PM

      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.

      Reply
  126. Ashley Johnson says

    March 24, 2017 at 4:26 PM

    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 puréed fruit flavoring) in the mixture? Otherwise that this recipe has to be by far the best I’ve ever done or tasted.

    Reply
    • Olivia says

      March 25, 2017 at 5:33 PM

      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! 🙂

      Reply
    • Christine says

      September 5, 2018 at 7:15 AM

      4 stars
      Try Veena Amanov’s American butter cream. Same ingredients, but made in different order. It is not grainy and does not form a crust.

      Reply
  127. Hana says

    March 17, 2017 at 11:26 AM

    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!

    Reply
    • Olivia says

      March 19, 2017 at 10:10 AM

      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!

      Reply
  128. Lisa Dekranes says

    February 9, 2017 at 1:32 PM

    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

    Reply
    • Olivia says

      February 10, 2017 at 2:22 AM

      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?

      Reply
  129. Nancy says

    January 17, 2017 at 4:52 AM

    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.

    Reply
    • Olivia says

      January 17, 2017 at 9:26 AM

      Hi Nancy! So happy to hear that both the frosting and the cake worked out for you! How amazing are the flat layers, right?? 🙂

      Reply
  130. Brittany says

    January 9, 2017 at 11:56 AM

    I’m excited to make this buttercream! Do you know how many cups this recipe makes?

    Reply
    • Olivia says

      January 9, 2017 at 2:48 PM

      Hi Brittany! I’m not sure actually, I’ve never measured it… It makes enough to fill and frost an 8″ cake :).

      Reply
  131. Rita says

    December 15, 2016 at 5:16 PM

    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?

    Reply
    • Olivia says

      December 15, 2016 at 10:32 PM

      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!

      Reply
  132. Michaela Schmidt says

    November 14, 2016 at 10:31 AM

    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 🙂 I also love to put fruit puree in it for a fresh taste. Greeting from Germany Michaela

    Reply
    • Olivia says

      November 14, 2016 at 5:24 PM

      I love fruit purees in buttercreams too! Adds a delicious hit of flavour. I hope you like this recipe! 🙂

      Reply
  133. Sunanda says

    November 8, 2016 at 11:13 AM

    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

    Reply
    • Olivia says

      November 8, 2016 at 7:45 PM

      Hi Sunanda! I think to be safe go with 2/3rds 🙂 Let me know how it turns out!!

      Reply
  134. Tracie says

    October 25, 2016 at 2:51 AM

    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

    Reply
    • Olivia says

      October 25, 2016 at 4:59 PM

      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.

      Reply
  135. Christina Fernando says

    August 30, 2016 at 8:00 AM

    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!

    Reply
    • Olivia says

      August 30, 2016 at 8:31 AM

      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!

      Reply
  136. Lisa says

    July 26, 2016 at 9:29 PM

    I just read your posts, it’s a 1m tip. Thanks. This cake is gorgeous! !

    Reply
    • Olivia says

      July 27, 2016 at 9:03 AM

      Thanks Lisa! 🙂

      Reply
  137. Lisa says

    July 26, 2016 at 9:23 PM

    What number tip is that??

    Reply
  138. Kim Wells says

    July 26, 2016 at 9:22 PM

    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!

    Reply
    • Olivia says

      July 27, 2016 at 9:02 AM

      Hi Kim! I’m so glad you liked this one! It’s a fave 🙂

      Reply
  139. Lolo says

    July 22, 2016 at 11:16 AM

    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

    Reply
    • Olivia says

      July 22, 2016 at 3:06 PM

      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 🙁

      Reply
  140. Amy says

    June 27, 2016 at 4:42 PM

    Is this a good icing to use under fondant for a wedding cake?

    Reply
    • Olivia says

      June 27, 2016 at 6:42 PM

      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.

      Reply
  141. Mihiro Jonhnson says

    June 27, 2016 at 9:36 AM

    Thanks for a nice recipe. It is simple and it tastes delicious!
    Thanks again.

    Reply
    • Olivia says

      June 27, 2016 at 1:00 PM

      Thanks so much Mihiro! Glad you liked it 🙂

      Reply
  142. Candy Royer says

    June 14, 2016 at 10:49 PM

    5 stars
    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

    Reply
    • Olivia says

      June 14, 2016 at 11:39 PM

      Hi Candy! I did sift the icing sugar which I think helped. Most of the time I’m too lazy to do so though :).

      Reply
  143. Emily says

    June 4, 2016 at 1:30 PM

    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!

    Reply
    • Olivia says

      June 4, 2016 at 5:29 PM

      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!

      Reply
  144. Ariana Garcia says

    May 27, 2016 at 12:07 PM

    I am going to use this for a cake this weekend. Can this recipe be turned into a chocolate buttercream?

    Reply
    • Olivia says

      May 27, 2016 at 12:18 PM

      Hi Ariana! Yep, you can add some cocoa powder to make it chocolate. Be sure to sift it though!

      Reply
      • Jakki says

        January 21, 2017 at 4:50 PM

        5 stars
        How much cocoa?
        The taste is amazing we are in love with this icing!❤️

        Reply
        • Olivia says

          January 21, 2017 at 5:06 PM

          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!

          Reply
  145. Nadia Xavier says

    April 22, 2016 at 10:00 AM

    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!!

    Reply
    • Olivia says

      April 22, 2016 at 10:05 AM

      Hi Nadia! Absolutely. You could also use all shortening for a pure white if you like. And thanks!! 🙂

      Reply
  146. Erin says

    April 18, 2016 at 9:01 AM

    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?

    Reply
    • Olivia says

      April 18, 2016 at 9:02 AM

      Hi Erin! This will freeze really well, you’ll just need to rewhip it after you thaw it out 🙂

      Reply
      • Erin says

        April 18, 2016 at 12:57 PM

        Perfect! Thanks!

        Reply
        • Olivia says

          April 18, 2016 at 1:04 PM

          Let me know how it turns out! 😄

          Reply
  147. Naela says

    April 18, 2016 at 6:45 AM

    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?

    Reply
    • Olivia says

      April 18, 2016 at 8:26 AM

      Hi Naela, this was an 8″ cake. Double the recipe for sure!

      Reply
  148. Mel says

    April 6, 2016 at 8:06 AM

    Hi! I was wondering if you used salted or unsalted butter? Thank you!

    Reply
    • Olivia says

      April 6, 2016 at 8:34 AM

      Hi Mel! Great question, I always use unsalted in my baking :).

      Reply
  149. Caroline says

    April 2, 2016 at 5:08 AM

    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?

    Reply
    • Olivia says

      April 2, 2016 at 9:23 AM

      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!

      Reply
  150. Melissa says

    March 17, 2016 at 1:33 AM

    5 stars
    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!

    Reply
    • Olivia says

      March 17, 2016 at 9:21 AM

      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!! 🙂

      Reply
      • Melissa says

        March 18, 2016 at 7:27 PM

        5 stars
        Thank you! You are quite good! I have baking goals now!

        Reply
        • Olivia says

          March 18, 2016 at 10:39 PM

          Good luck and let me know how it turns out! 🙂

          Reply
  151. Rachel says

    March 2, 2016 at 1:30 PM

    5 stars
    Hi
    Can I freeze the cake with the rosettes?

    Reply
    • Olivia says

      March 2, 2016 at 2:55 PM

      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.

      Reply
  152. Jacquie says

    February 9, 2016 at 5:07 PM

    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?

    Reply
    • Olivia says

      February 9, 2016 at 8:41 PM

      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! 🙂

      Reply
      • Jacquie says

        February 11, 2016 at 12:07 PM

        Thank you!!!! I bought my 1M tip today! Can’t wait to try this!

        Reply
        • Olivia says

          February 11, 2016 at 2:26 PM

          Awesome!! 😀

          Reply
  153. Tamara says

    September 6, 2015 at 9:44 PM

    5 stars
    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!

    Reply
    • Olivia says

      September 7, 2015 at 9:30 AM

      Hi Tamara! Thank you and welcome to my blog! 😀

      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. 🙂

      Reply
  154. Vicky Davis says

    August 11, 2015 at 5:01 PM

    This cake is gorgeous. Please let me know what size tip you used

    Reply
    • Olivia says

      August 11, 2015 at 6:02 PM

      Thanks Vicky! I used the 1M tip from Wilton.

      Reply
  155. Lauren says

    July 16, 2015 at 7:35 PM

    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

    Reply
    • Olivia says

      July 16, 2015 at 7:49 PM

      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!

      Reply
  156. Georgina @theamazingflavoursofbrazil.com says

    May 14, 2015 at 3:27 PM

    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!

    Reply
    • Olivia says

      May 14, 2015 at 4:11 PM

      Haha, thanks Georgina! Glad you’re finding it useful!

      Reply
  157. Anna | ANNAdventure says

    May 4, 2015 at 3:48 AM

    Your creations are so gorgeous!!!

    Reply
    • Olivia says

      May 4, 2015 at 11:58 AM

      Thanks so much Anna! 🙂

      Reply
  158. [email protected] says

    April 18, 2015 at 10:47 AM

    That certainly does look like the perfect buttercream!

    Reply
    • Olivia says

      April 18, 2015 at 10:54 AM

      Thanks Fabiola! It’s one of my faves 🙂

      Reply
  159. Rexine Hawes says

    March 23, 2015 at 1:26 AM

    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.

    Reply
    • Livforcake says

      March 23, 2015 at 8:30 AM

      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.

      Reply
  160. Wendi Spraker says

    January 13, 2015 at 6:35 PM

    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! 🙂 Have a great day! ~ Wendi

    Reply
    • Livforcake says

      January 13, 2015 at 10:16 PM

      Hi Wendi, thanks so much for your sweet comments!! This cake honestly turned out better than I imagined and it DID taste delicious too!

      Reply
  161. Thalia @ butter and brioche says

    January 12, 2015 at 12:35 PM

    What a beautiful cake.. and buttercream recipe. Your piping skills are just incredible!

    Reply
    • Livforcake says

      January 12, 2015 at 1:38 PM

      Thanks Thalia!

      Reply
      • Tiffany says

        January 10, 2017 at 3:01 PM

        I second that emotion!😍

        Reply
  162. Angie @ Friday Cake Night says

    January 12, 2015 at 10:04 AM

    Very pretty cake!

    Reply
    • Livforcake says

      January 12, 2015 at 11:56 AM

      Thanks so much Angie!

      Reply
  163. Maya @ Treats and Eats says

    January 12, 2015 at 9:16 AM

    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!

    Reply
    • Livforcake says

      January 12, 2015 at 9:19 AM

      Thanks Maya!! I love the way this one turned out and was surprised at how easy it was. The buttercream is amazing.

      Reply
  164. Joanne says

    January 12, 2015 at 6:35 AM

    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.

    Reply
    • Livforcake says

      January 12, 2015 at 9:12 AM

      Hi Joanne, I think the whipped cream makes it more fluffy and creamy. Hope you try it!

      Reply
      • Maid says

        March 27, 2016 at 1:26 PM

        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!

        Reply
        • Olivia says

          March 27, 2016 at 3:51 PM

          Hi Maid! It needs whipping cream, or heavy cream. Half the recipe should be more than enough for 12 cupcakes! 🙂

          Reply
          • ola says

            June 28, 2016 at 3:32 PM

            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

            June 28, 2016 at 3:36 PM

            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

            July 22, 2016 at 10:50 AM

            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

            July 24, 2016 at 12:38 PM

            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

            July 24, 2016 at 12:41 PM

            Hi Claudia! You don’t whip it first, just pour the liquid into the buttercream 😊. It will get whipped a bit once you add it in and makes for a lighter frosting 😄.

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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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