Store-bought frosting is convenient and easy but making homemade buttercream icing is just as simple and super tasty. Thick and dense with a silky texture, this American buttercream recipe is quick, easy, and delicious. It’s perfect for spreading or piping onto cakes, cupcakes, and cookies.
As a guide, this single recipe is enough to frost a 9×13 cake, 12 cupcakes piped, or 18-24 cupcakes with the frosting spread on. Depending on how the cakes are frosted, or if icing a layer cake, the recipe will need to be doubled. The recipe can be made 2-3 days ahead of time, placed in a resealable plastic bag, and stored in the fridge. After using the icing, if there are leftovers, the buttercream can be frozen for up to 3 months. When ready to use, bring to room temperature (defrost for about 8 hours) and give it a quick mix to make the buttercream fluffy.
Vanilla extract was used in this recipe for a base flavor but other extracts can be substituted to alter the flavor. Extracts like almond, raspberry, orange, caramel, or maple would be delicious.
Here are a few tips to get you started to easily make buttercream at home.
- Make sure the butter is not too soft. If it’s too soft and greasy, when whipped the buttercream may separate or look curdled.
- Don’t have cream? Milk can be substituted but the buttercream may not be as creamy.
- For tinting the buttercream, we like using gel colors (found at your local craft store). Their color is more vivid and less is needed.
- If making the buttercream ahead of time, do not try to ice a cake with cold buttercream. Bring it to room temperature before using.
To Make this Recipe You’Il Need the following ingredients:
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