This homemade buttercream frosting has a smooth, silky texture with a creamy vanilla flavor that goes perfectly on cakes, cookies, or just spooned.
Growing up, my mother always kept jars of store-bought frosting on hand in several varieties. Looking back, I'm not sure what I valued more, the frosting inside or the free container that was inevitably reused 100 times for the frozen strawberry jam or (ironically) the homemade buttercream frosting, but that's not even here. ? (I love you, mommy!)
The funny thing about it all is that my mother was always a great pastry chef. After all, she was the proud owner of Tasty Creations Bakery in Small Town, USA. While owning the bakery, she made tons of cakes: birthday cakes, graduation cakes, you name it. So, stepping through the door into a vat-sized stainless steel bowl filled with buttercream was a fairly common occurrence.
The best part of being a bakery boy was cake day when mom cut the edges of the baking sheets. These thin little strips of chocolate cake were enough for any hungry blonde teenager who stopped by for a snack. (To me.)
I would place the cake strips and find the freshly made buttercream, a knife and that was it. The buttercream was always so light and fluffy, almost perfect white in color, and just the right amount of sweetness and vanilla flavor.
And that's what I'm reminded of every time I make this homemade buttercream frosting.
Why I Love This Homemade Buttercream Icing Recipe
I recently made cakes or cupcakes for a few events, and while the cake itself was definitely delicious (stay tuned for what I made to make them so yummy!), by far the stealer of the show is this homemade buttercream frosting. Whenever I share, people ask me how I did it.
So whether you're frosting cakes, cookies, cupcakes, cinnamon rolls, or any other treat, this frosting could become your new go-to.
It comes together very easily and stores excellent in the freezer. For this reason, I tend to make at least a double batch, sometimes a triple batch, and only take what I need.
types of butter cream
You might be wondering, "Wait, is there more than one type of buttercream frosting?" And the answer is yes! There are actually 3 to 8 different types depending on who you ask. But the three main types are:
- american butter cream
- Swiss Cream Meringue
- Italian meringue buttercream
So what is the easiest type of buttercream to make?
While Swiss Meringue Buttercream and Italian Meringue Buttercream require whipping the egg whites with sugar or sugar syrup until stiff peaks form, incorporating the butter and several other more technical steps, American Buttercream is considered to be fairly easy to handle. . Which makes it perfect for budding bakers or anyone who doesn't want to add extra time in the kitchen.
For more information on any of the other types of buttercream,Check out this great article I found on Taste of Home called "The Best Kind of Buttercream Icing for Your Cake."
Tools you will need
- A stand mixer works great for this recipe, but you can also use a stand mixer.
- measuring cups
- measuring spoons
How to make homemade buttercream frosting without shortening
Compared to other types of buttercream, this recipe is very easy to follow and is forgiving if you make a misstep along the way.
- Using the paddle attachment, beat the softened butter until light, smooth and creamy in color.
- Add the powdered sugar and mix first on low speed to avoid a giant cloud, then on medium to high speed until fully incorporated, scraping down the sides frequently.
- Add vanilla (or any other flavoring). Be sure to taste test this step.
- One tablespoon at a time, add heavy cream (or milk/water) until the frosting reaches a smooth, creamy texture that is light and fluffy.
For a complete step-by-step tutorial, check out this short video below. (Or click here.)
How to Store Homemade Buttercream Icing
Depending on when you plan to use it, you can store the buttercream at room temperature, in the refrigerator, or in the freezer. Check the table below to find out how long you'll last in each one:
| Method | Tempo |
|---|---|
| room temperature | 2-3 dias |
| Refrigerator | 3-4 weeks |
| Freezer | up to 3 months |
frequently asked questions
Does buttercream need to be refrigerated?
– Whether you use heavy cream, milk or water, the frosting will be good at room temperature for about 2 to 3 days. Anything longer than that, go ahead and put it in the fridge. It will keep in the fridge for 3-4 weeks.
– Let the buttercream come to room temperature before using. I always like to give it a good pass or a few minutes in the mixer to bring it back to life and incorporate a little more air.
Can you freeze buttercream?
- Yes, please do it! I always keep a container in the freezer with buttercream. (It's not an old store-bought frosting container like the one from my childhood, but I might be repurposing packaging from a different classic from the grocery store. I'll never say.)
– It lasts about 3 months in the freezer. When removing, thaw in the fridge and follow my suggestion from the question above.
What kind of icing do you use to decorate a cake?
– While some people argue that Swiss Meringue Buttercream is smoother and easier to work with, I have never ventured this far from the well-known and beloved version of American Buttercream. However, if you try another type, please let me know what you think! I wonder
Which frosting is best for cupcakes?
– I love using this buttercream in a piping bag with a larger star tip to top my cupcakes. The extra grooves add great texture and help keep the sprinkles in place.
What is better frosting or frosting?
– That depends on what you're wearing! I love using mineCinnamon and Vanilla Icingto top donuts, apple fritters or even drizzle on mySourdough Bread With Cinnamon Chips. It's thin, sweet and runny, but it adapts well.
– But when you're talking about topping cakes, cookies or cinnamon rolls, you really need to go with the buttercream. It's light and fluffy and won't get soggy in the fluffy pan.
Can I make colored icing or flavored icing?
- Surely you can! I love to make this at Christmas when I'm making cut-out sugar cookies. I always make a batch of light blue mint frosting and it makes everything just that little bit more frosty and magical!
– When making a flavored buttercream, be sure to add the extract immediately after or instead of adding the vanilla. And for the colored buttercream, I like to wait until the very end to mix in the food coloring.
If you make this recipe and love it, I would love for you to give it 5 stars! tag me on instagram
@leedsstreetcollectivewith your delicious creation.
Thank you so much for visiting the Collective!
–Sara
Homemade buttercream frosting
To produce:enough for 24 cupcakes, one 9" layer cake, or one 9" x 13" sheet cake
Setup time:15 minutes
Total time:15 minutes
This homemade buttercream frosting has a smooth, silky texture with a creamy vanilla flavor that goes perfectly on cakes, cookies, or just spooned.
Ingredients
- 1 cup soft butter
- 4 cups of powdered sugar
- 2-3 teaspoons of vanilla
- 2-5 tbsp sour cream (or milk or water)
Instructions
- Using the paddle attachment, beat the softened butter until light, smooth and creamy in color.
- Add the powdered sugar and mix first on low speed to avoid a giant cloud, then on medium to high speed until fully incorporated, scraping down the sides frequently.
- Add vanilla (or any other flavoring). Be sure to taste test this step.
- One tablespoon at a time, add heavy cream (or milk/water) until the frosting reaches a smooth, creamy texture that is light and fluffy.
grades
When making a flavored buttercream, be sure to add the extract immediately after or instead of adding the vanilla.
When I make colored buttercream, I like to wait until the end to mix in the food coloring.
Did you make this recipe?
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