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Homemade Buttercream Frosting

Homemade Buttercream Frosting is one of the best basic recipes to have on hand. This classic recipe makes enough pillowy frosting for 24 cupcakes or a 9-inch layer cake.

Homemade Buttercream Frosting is one of the best basic recipes to have on hand. This classic recipe makes enough pillowy frosting for 24 cupcakes or a 9-inch layer cake.

Of all the recipes on My Baking Addiction, this Homemade Buttercream Frosting is definitely the recipe that I make the most in my kitchen. In fact, it’s probably the most requested recipe amongst family and friends – well, maybe the second most requested next to My Favorite Chocolate Chip Cookies.

Whether I’m whipping up cupcakes, cake, or cookies, this Homemade Buttercream Frosting is the perfect way to top just about anything.

I can’t tell you how many times people have said, “I could eat this with a spoon!” And I’ve actually made this for my aunt’s co-worker to do just that. She would put a serving in a little bowl and snack on it while watching her favorite TV shows.

Guys, it’s THAT good!

Whether topping cupcakes, cakes, or cookies, Homemade Buttercream Frosting is perfection


One of the most common questions that I get from my readers is about buttercream frosting.

Although I have made several types of buttercream frosting recipes, this Homemade Buttercream Frosting is by far my favorite due to its flavor, simplicity, and smooth texture. This buttercream recipe can be infused with many different flavors to accompany your baked goods.

There are many variations of recipes for buttercream. I prefer using unsalted butter for the fat component because I find it to be less greasy than buttercream made with shortening.

You can make Homemade Buttercream Frosting in just a few minutes - it is so easy!

However, to each their own; if you’re a shortening fan, see the notes in the printable recipe card for this adaptation.

This Homemade Buttercream Frosting is extremely easy to pipe on 24+ cupcakes or a 9-inch layer cake and holds its shape very well.

It will flow easily through a variety of piping tips. My favorite tips are the 1M from Wilton, large round and large French tips.

With this basic homemade buttercream recipe under your belt, you’ll be well on your way to creating cake and cupcake masterpieces.

Nothing is as fluffy and perfect as Homemade Buttercream Frosting. You'll make this recipe again and again!


American Buttercream Frosting – This buttercream is fast, simple and what you see on most grocery store cakes. It’s essentially fat (butter, margarine, shortening), confectioners’ sugar, and vanilla extract whipped together.

Swiss Meringue Buttercream – This type of buttercream in made by cooking egg whites and sugar together in a bowl placed on a pot of boiling water.

The mixture is continuously whisked while it reaches 140° F. The egg white and sugar mixture is then removed from the heat and whipped at high speed until it forms stiff peaks and has cooled.

Homemade Buttercream Frosting is soft and pillowy and perfectly sweet.

Italian Buttercream – This buttercream is made by adding simple syrup, which is made by heating sugar and water (soft-ball stage) to the egg-whites and allowing the syrup to cook the egg whites and whipped to form stiff peaks.

Fluffy frosting is so easy to make at home with this Homemade Buttercream Frosting recipe


Our Homemade Buttercream Frosting is so easy to make, you’ll wonder why you ever bothered buying frosting.

All you need to make buttercream frosting is a big bowl, an electric mixer, and a rubber spatula. If you are using a stand mixer instead of a hand mixer, I recommend using the paddle attachment.

First, make sure your butter is softened. (Don’t worry if you didn’t set it out ahead of time – check out my guide for how to soften butter to figure out how to soften it in a jiffy!)

Homemade Buttercream Frosting is a key recipe to have on hand!

Cream the butter until it is fluffy. This is really the most important step in this entire recipe. I often set a kitchen timer for 6-7 minutes and just let my KitchenAid Stand Mixer do all of the work. Then add in the salt and slowly add in the powdered sugar, continuing to beat the mixture until it is well blended.

Then add in the vanilla and cream or milk and beat on low speed until combined. Once the vanilla and cream or milk are incorporated, I’ll turn up the speed to medium-high and set another timer for an additional 6-7 minutes. This will ensure your Homemade Buttercream Frosting is ultra-fluffy and creamy.

You can add additional cream or milk if you want a softer consistency, but I recommend adding it just a couple of teaspoons at a time until it’s just right.

It’s ready to use or store for later!

Homemade Buttercream Frosting will become your new favorite easy recipe


One of the best things about knowing how to make buttercream frosting is being able to make your own flavored buttercream frosting!

There are lots of different ways to flavor Homemade Buttercream Frosting. Of course there is always the classic vanilla extract, vanilla paste or vanilla beans. You guys know I am obsessed with vanilla everything and always use pure vanilla extract; however, this buttercream is the exception.

More often than not, I turn to Wilton’s Clear Vanilla Extract for this recipe. It keeps my homemade buttercream frosting super white and has the perfect, yummy, creamy vanilla flavor that is simply my favorite in buttercream.

You can also use any other flavor extract you like, such as peppermint extract.

Fluffy Homemade Buttercream Frosting is so easy to make, you'll wonder why you ever purchased it from the store.

For any citrus flavors, I like to reach for fresh citrus zest or juice. Even though lemon is the most common, you could try lime, orange, or grapefruit instead. I used both lemon and lime for Lemon Lime Cupcakes.

We can’t forget chocolate – you can add cocoa powder or melted chocolate to turn Homemade Buttercream Frosting into chocolate buttercream like I used on Mint Chocolate Chip Cupcakes.

You could even try fresh fruit puree (like I did with my Lemon Blueberry Buttercream), jam, curd, or even salted caramel sauce.

Don't buy frosting ever again - make your own Homemade Buttercream Frosting!


There are a million different ways to use homemade buttercream. The most obvious is for frosting cakes or cupcakes. This recipe will make enough frosting to generously cover 24 cupcakes or a 9-inch layer cake.

You can also put your homemade buttercream inside your cupcakes! Try using one flavor as a cupcake filling and a second flavor on top.

Homemade Buttercream Frosting uses just a few ingredients and is easy to customize

It also makes a fantastic filling for sandwich cookies. Homemade Oatmeal Cream Pies are perfection thanks to a buttercream filling.

Really, Homemade Buttercream Frosting can be used for anything that has frosting on top! Think Strawberry Rice Krispie Treats, for example.

Customize Homemade Buttercream Frosting with just about any flavor you can think of!


Homemade Buttercream Frosting can be made a few days ahead of time, so it’s easy to prepare before a party and pipe onto a cake or cupcakes the day of.

Cover and refrigerate Homemade Buttercream Frosting for up to three days. When you’re ready to use it, simply bring it to room temperature and beat it for about 5 minutes or until smooth. You may need to add a splash of cream or milk to revive the consistency before piping.

Homemade Buttercream Frosting is perfect for topping 24 cupcakes or a 9-inch layer cake

Close up of a cupcake with homemade buttercream frosting

Homemade Buttercream Frosting

Yield: Enough frosting for 24 cupcakes or a 9-inch layer cake
Prep Time: 15 minutes
Total Time: 15 minutes

Homemade Buttercream Frosting is one of the best basic recipes to have on hand.


  • 3 sticks unsalted butter, softened
  • Tiny pinch fine sea salt
  • 1 ½ pounds (24 ounces) powdered sugar, sifted
  • 1 tablespoon clear vanilla extract (this helps maintain the bright white color)
  • 2-3 tablespoons heavy cream or milk


  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 6-7 minutes.
  2. With the mixer on low speed, slowly add in the salt and powdered sugar, and continue beating until the sugar is fully incorporated.
  3. Add in vanilla and cream or milk and mix on low speed until incorporated.
  4. Turn the mixer back up to medium-high speed and beat the buttercream for an additional 6-7 minutes.
  5. If the buttercream is too thick, add in a bit of milk, one teaspoon at a time until you reach the desired consistency.


  • This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
  • You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
  • If you are a fan of shortening in your buttercream, simply omit one stick of butter and replace with 1/2 cup shortening.
  • Clear vanilla extract is used in this recipe to keep the frosting nice and white. If you don’t mind a slight color change, feel free to use pure vanilla extract, but decrease the amount to 2 teaspoons.
  • Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
  • If you choose to dye your frosting, go easy with the dye. Remember, you can always add more color, but you can’t remove it.
  • If you garnish with sprinkles, make sure you do this immediately after you frost your baked goods. Once the top layer of the buttercream crusts, nothing will stick

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Nutrition Information
Yield 24
Amount Per Serving Calories 225Total Fat 12gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 33mgSodium 13mgCarbohydrates 29gFiber 0gSugar 28gProtein 1g

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Thursday 18th of November 2021

How many cups is 1 1/2 pounds of sifted powdered sugar? So excited to use this to frost my bothers birthday cake!

Payal Divanji

Wednesday 17th of November 2021

Hello, Thank you for your recipe, I am trying to make butter cream tomorrow to frost 36 cupcakes, how much of the recipe will I need? will this recipe be enough for 36 cupcakes or do I need to make 1 batch of this recipe and one 1/2 batch of this recipe? Also, your sugar is not mentioned in cups, can you please provide a measure of the sugar in cups? please respond at your earliest! Thank you


Saturday 6th of November 2021

I used margarine because I unfortunatelydidnt have enough unsalted (real) butter and my husband bought margarine sticks at the store. :/ I'm not much of a baker and decided to try this recipe out. I think I over whipped the butter and sugar because it starting looking grainy. Tasted good but maybe 6-7 minutes of whipping was too much or my speed was too high. I had it at 3-4 speed after adding in the sugar and milk. Any suggestions?


Wednesday 10th of November 2021

Hi Mari- I have never made this with margarine, so I don't really have many suggestions. It is pretty perfect when butter is used. -Jamie


Friday 29th of October 2021

I'm making this tomorrow and I just noticed all I have is salted butter , do you think that will be ok and I can omit the sea salt ?


Saturday 30th of October 2021

Hi! I don't recommend salted butter, but it will work in a pinch. Yes, omit the sea salt. Hope you love it! -Jamie


Tuesday 21st of September 2021

I really enjoy this recipe, I have used it a few times and it's very versatile. I have used it in a vanilla rum buttercream and paired it with a chocolate cake with a strawberry cheesecake filling, that was really good and the flavors worked so well together.


Wednesday 22nd of September 2021

So glad to hear you enjoy the recipe! -Jamie

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