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–+ servings
spoon of buttercream

The Best Buttercream Frosting

5 from 4 votes
Fluffy, creamy buttercream frosting.  Perfect for sugar cookies, cupcakes, brownies, and more!
Prep Time 15 minutes
Total Time 15 minutes
Servings2 cups
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Ingredients

  • 1 cup real butter, at room temperature
  • 3 cups powdered sugar for an extra smooth frosting, sift first
  • 2 teaspoons vanilla extract or a combo- I like 1/2 t almond + 1 1/2 t vanilla
  • 1-6 tablespoons cream see instructions for details

Instructions

  • Place room temperature butter in a stand mixer and beat for 2 minutes until light and fluffy, scraping down sides occasionally.  With beater running on low-medium, slowly add powdered sugar, letting it incorporate each time before adding more.  Scrape down sides of bowl as needed.  Add extracts and then with mixer running, add cream until desired consistency is reached.  Continue beating on medium-high speed for 3-5 minutes until frosting turns to a light, fluffy, smooth consistency.
  • Storage: Store in fridge in an airtight container.  Let come naturally to room temperature and then re-beat until fluffy to use again.

Notes

  • Nutrition Information was calculated for the whole batch, using 3 tablespoons of cream.  
  • If you need to store buttercream, place in an airtight container and store in fridge.  To use, bring to room temperature naturally and then re-whip until light and fluffy.
  • If stored at room temperature, use frosting within 3 days. If stored in the fridge, use within one week. If frozen (store in a zip-top bag in freezer, thaw at room temperature and re-whip before use) use within 3-4 months.
  • TIP: To get your chilled butter to room temperature quickly, unwrap the sticks and cut the butter into small chunks.  The smaller pieces will come to temperature more quickly and evenly.  You can also grate butter with a cheese grater (even from frozen) but then you’ll have to wash a cheese grater, so I only use that in a pinch!
  • If using food coloring: To color the whole batch one color, add your food coloring when you add your add extracts and cream, before the final whip. If making multiple colors, finish whipping your frosting and then portion into bowls and add coloring as desired.

Nutrition

Calories: 1602kcal, Carbohydrates: 181g, Protein: 2g, Fat: 100g, Saturated Fat: 64g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 26g, Trans Fat: 4g, Cholesterol: 269mg, Sodium: 740mg, Potassium: 58mg, Sugar: 177g, Vitamin A: 3167IU, Vitamin C: 0.1mg, Calcium: 44mg, Iron: 0.2mg
Course: Condiments, Desserts
Cuisine: Baked Goods
Keyword: buttercream frosting
Calories: 1602kcal
Author: Sara Wells
Cost: $5
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