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Buttercream Frosting, light as air and not too sweet. Perfect topping for cupcakes, cakes, and cookies, an all-purpose frosting for your baking needs!
This is one of the best and most all-purpose frostings that you will come across. The best things in life are simple!
HERE IS WHAT OUR READERS ARE SAYING:
“I ran out of meringue powder so I tried your recipe. Loved it! Turned out light and fluffy.” – Dawn
Because, I read a lot before coming up with this recipe about people and their love for American buttercream frosting and also bad things about it not working out properly.
I’ve seen the same complaints about these points on different occasions; sometimes it just comes out overly sweet. Other times it is too thick or even too runny.
However, I finally put together the best (to me and quite a few in the comments below, thanks guys!) recipe for the Best Fluffy Frosting. We want the perfect fluffy consistency, right?
We have been making this frosting for many years now and it has yet to fail us, it is our go-to frosting for pretty much anything and we rarely stray from it unless it’s a different type.
It’s the easiest way to level up your flavor game! From sheet cake to sugar cookies, it’s one of the best recipes.
This Buttercream Frosting is just light, fluffy, airy, and absolutely delicious, it has the perfect balance of flavors that you will absolutely come to love. Simple ingredients too!
Some of my other favorite frostings that we have on our site include Chocolate Malt Buttercream Frosting, Brown Sugar Frosting and Cream Cheese Frosting.
WHY THIS RECIPE WORKS:
- With only 5 staple ingredients this homemade frosting recipe is super easy to put together.
- You can halve or double this batch depending on your frostings needs.
- This classic buttercream frosting works on all different types of desserts and is very stable and perfect for piping, frosting, or filling.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Unsalted butter
- Powdered sugar
- Salt
- Vanilla bean paste or vanilla extract
- Milk
HOW TO MAKE BUTTERCREAM FROSTING:
- Place butter in the bowl of a stand mixer with the paddle attachment.
- Mix at low speed until smooth and fluffy, for about a minute.
- Add the sifted powdered sugar a spoonful at a time over medium-low speed. Keep doing this until all of the sugar is added, scraping down the sides as necessary.
- Add the salt and stir to combine,
- Next, add in the vanilla and stir again to combine.
- Lastly, add the milk and whip the frosting for 3-4 minutes until light and fluffy.
It reminds me a lot of that whipped store-bought frosting you can just go and buy.
Those are normally made with whipping cream but not this one.
This has traditional homemade Buttercream frosting ingredients but I think what really sets it apart is the way you add everything into the mixing bowl.
Butter. Powdered Sugar. Vanilla. Milk and a pinch of salt… that’s it! Easy. I
really took my time to perfect this buttercream frosting recipe and I hope you enjoy it too!
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
HOW TO MAKE FROSTING LESS SWEET?
When baking unsalted butter is the best way to go unless otherwise stated in a recipe.
But, the addition of salt to recipes is what helps to counteract the sweetness.
It’s really about your personal preference. So, use that unsalted butter for this recipe BUT, make sure to add in just a pinch of kosher salt.
Not too sweet, not salty at all, just the perfect classic vanilla buttercream!
A few cups of frosting will always make your day better. Bring on the confectioners sugar!
By the way, whipping in those little air pockets makes the frosting lighter which can also counteract some of the sweetness.
TOOLS USED TO MAKE FLUFFY BUTTERCREAM FROSTING:
Now while we like to use a stand mixer, this can be made with a hand-mixer as well if you do not own a stand mixer.
We have made it several times with a hand mixer.
While the paddle attachment is nice, we realize that not everyone has the luxury of owning a stand mixer, so do not fret!
You can use a hand-mixer for this recipe, it will just take a little longer.
WHY DO YOU SIFT THE POWDERED SUGAR?
Powdered sugar absorbs moisture from the air, forming hardened lumps so you will usually see those lumps in the bag or in a storage container.
That can affect the texture of your frosting.
Sifting the icing sugar removes the lumps and makes the sugar fluffier by adding air into the sugar itself.
HOW TO STORE:
There are many ways to store the best buttercream frosting recipe:
Refrigerator:
If you are not going to frost your cake, cupcakes, or cookies right away, place the Buttercream in an air-tight container. Place the container in the refrigerator until ready to use.
Warning though, since there is butter in the recipe, the frosting will harden up. Let the frosting warm up a little and place it back into the stand mixer and whip until you get the desired consistency. This will only take a minute or two.
With it’s high sugar content, you can store your frosting in the refrigerator for up to 2 weeks.
Room Temperature:
This is a great debate. Once you make and decorate with frosting recipes for cupcakes or cakes, what do you do with them?
Do they need to be refrigerated or can they stay on the counter? That is a question that we get a lot from people!
Even though buttercream icing has both butter and milk in it, it can stay at room temperature for two to three days according to the U.S. Food Safety and Inspection Services. It can stay out because of the high amount of sugar in the frosting, it is a preservative.
Freezer:
Vanilla frosting stores perfectly well in the freezer, if you are making ahead of time for later use or if you have some leftover just place it in an airtight container and it should keep for up to 3 months.
To defrost you can remove it to the refrigerator or to the countertop depending on when you are going to be using it!
DANA’S TIPS AND TRICKS:
- Use only unsalted butter for buttercream and add actual salt in, this balances out the flavor.
- Sifting your powdered sugar is a must, it helps add the air and fluffiness you want to achieve when making this recipe.
- Use only real butter. No, margerine will never work!
- This can be frozen, see my tips above on how to do that.
- This is an all-purpose basic buttercream recipe, it can be used for piping, frosting, filling, etc.
Been searching high and low for that perfect Buttercream Frosting? Look no further!
You have to make this recipe ASAP and you will see why all the reviews are amazing!
If you like this recipe, you might also like:
If you’ve tried this BUTTERCREAM FROSTING let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
The Best Fluffy Buttercream Frosting Recipe
Ingredients
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted
- pinch salt
- 1 tablespoon vanilla bean paste or clear vanilla extract* or extract flavor of your choice
- 2 tablespoons milk
Instructions
- Place butter in the bowl of a stand mixer with the paddle attachment.1 cup unsalted butter
- Mix at low speed until smooth and fluffy, for about a minute.
- Add the sifted powdered sugar a spoonful at a time over medium-low speed. Keep doing this until all of the sugar is added, scraping down the sides as necessary.4 cups powdered sugar
- Add the salt and stir to combine.pinch salt
- Next, add in the vanilla and stir again to combine.1 tablespoon vanilla bean paste or clear vanilla extract*
- Lastly, add the milk and whip the frosting for 3-4 minutes until light and fluffy.2 tablespoons milk
Video
Notes
- Make sure to use clear vanilla if you want a pure white buttercream.
- Use only unsalted butter for buttercream and add actual salt in, this balances out the flavor.
- Sifting your powdered sugar is a must, it helps add the air and fluffiness you want to achieve when making this recipe.
- Use only real butter. No, margerine will never work!
- This can be frozen, see my tips above on how to do that.
- This is an all-purpose basic buttercream recipe, it can be used for piping, frosting, filling, etc.
Nutrition
Love This Recipe?
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Hello I’m looking for an icing that will hold up in the heat might this be it or do u have another recommendation ? I’ve used this before and it’s my fav I’d really hate to not use it 🤗
Made this icing for my 4th of July cupcakes and it was delicious!! Other recipes I looked up called for 6-8 cups of powered sugar and that is just too sweet for me. This frosting was perfect fluffy and the right amount of sweetness!
I made the frosting as directed by sifting the powdered sugar and using vanilla paste and it was fabulous on a moist chocolate cake!
Perfect
Hi Heather, I wish I knew but I’m not a cake decorator. I’ve never worked with fondant, so I’m not sure. So sorry!
Do you think this recipe would work with fondant? If not, is there a different recipe that you recommend? Can’t wait to try this out! We usually dislike the crusty buttercreams- you know, the ones that come on those grocery store bought cakes. The kind that (most) kids have at their birthday parties. If you’re gonna get a crappy cake, at LEAST put a whipped icing on it!! lol, JK… I’m thinking your recipe might just change our minds on buttercream here in my household!
This reply is probably way too late to be much use to you, but for future reference (and anyone else who may see this) I’ve always found sifting the cocoa in with the icing sugar is a good way to keep things light and fluffy. Optionally just sift it and add it in turns with the powdered sugar. You may need to sift the cocoa/cocoa&sugar mix a few times (or a few more than you would with just the confectioners sugar) to the lightness you are looking for.
I just wanted to thank you for this awesome receipe. I had an italian buttercream disaster for easter and this was the perfect fix!! I should have just started with this one!! I really is no fail.. thanks again:)
Hi! I need to make a chocolate buttercream frosting and would really like to use this recipe but am not sure how to modify it to keep it fluffy. I am using unsweetened cocoa powder. Any suggestions?
Thank you for sharing your recipe. I am wondering if the consistency changes if the frosting is refrigerated then re-whipped? Also, where are those rainbow cupcake liners from? Thanks!
You are more than welcome to scroll past. An additional 2 seconds of scrolling isn’t that hard. You are of course entitled to your opinion. Also, you must have missed the big green button at the top of the post, before ALL of my “story” (which includes lots of tips and information on the recipe, not just a story) labeled “JUMP TO RECIPE”. ALSO, it is interesting how you were able to leave a comment, which is at the bottom of the post… past the recipe card?? Not sure what made you want to leave this backhanded compliment/comment, but I suggest another site might be better suited for your needs, just a word of advice!
Your photo of butter cream frosting is the most appealing I’ve found, however, after reading 4 paragraphs, I chose another. I suguest you put the recipe first, then tell your story. Some people need to find a recipe quickly! I might try your another time. The one I chose was yummy, but had I not have had to Read so far down, I would have tried yours! Just a word of advice!
I believe if you keep them covered, they will not harden. However, I cannot confirm this, so sorry!
This is delicious! I made cupcakes tonight for tomorrow evening. Should I refrigerate them? I’m unclear on the comments made here. I don’t want hard icing on my cupcakes when served.
Yes!