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Buttercream frosting recipe

Buttercream Frosting

Buttercream frosting is simple and classic recipe-perfect on so many cakes and desserts. This recipe makes enough to crumb coat and decorate a six inch layer cake.
Total Time: 20 minutes
Course: Dessert
Keyword: frosting
Author: Corey Grimsley


  • 452 grams butter unsalted, room temperature
  • 480 grams powdered sugar sifted
  • 2 tbsp heavy cream
  • 1 tbsp vanilla bean paste


  • Before you begin, make sure the butter is at room temperature.
  • In a stand mixer with a paddle attachment, whip the room temperature butter on medium-high speed for five minutes.  You will see a dramatic change-it will go from yellow to bright white and fluffy.
  • Sift the powdered sugar and add half to the mixer.  Slowly increase the speed back up to medium-high and mix for five minutes.  Scrape down the sides of the bowl and add the remaining powdered sugar.  Slowly increase the speed again and mix for another five minutes.
  • Add the vanilla bean paste, 2 tablespoons of cream and mix to combine.  At this point, check the consistency of the frosting.  If you prefer to use a spatula to decorate the cake, you may want to add an additional 2 tablespoons of cream for a looser, more spreadable consistency.  
  • Transfer the frosting to piping bags or decorate right from the bowl with a spatula. For best results, use immediately.


  • If you need to save the icing for later use, place in an air-tight container or piping bag and either refrigerate for one week or freeze for one month.  When you are ready to use the frosting, bring it to room temperature, then whip it in the stand mixer with a paddle attachment until it reaches the perfect consistency.
  • Tint the frosting as desired with gel food coloring.  
Did you try this recipe?Let me know how it was!