I’ve perfected a silky, not-too-sweet buttercream icing for piping that yields flawless flowers, clean borders and easy flavor swaps, and in this guide I share the recipe, tips and common fixes.

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I named this The Only Buttercream Frosting Recipe You Need In Your Life because it actually behaves when you ask it to. I’m talking a silky, not-too-sweet vanilla buttercream that holds shapes for piping and stays smooth on layer cakes.

I use unsalted butter and pure vanilla extract so the flavor stays clean and never gets lost under sugar. Friends keep calling it the Best Buttercream For Decorating and i grab it first for Icing For Decorating Cupcakes when color or stability matters.

I wont spoil all the tricks here, but expect honest tips, quick fixes, and a few mistakes I learned the hard way.

Ingredients

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Rich source of fat, little protein no fiber, makes frosting super creamy and rich.
Pure carbs mainly sucrose, makes frosting very sweet and smooth, not healthy.
High in saturated fat and calories its what makes the icing silky.
Tiny pinch cuts sweetness and lifts other flavors, almost no nutrients.
Mostly neutral fat gives extra stability for piping, less flavor than butter.
Adds bold color with almost no calories but can stain your fingers.
Tiny amounts add big aroma, no real nutrition but boosts perceived sweetness.

Ingredient Quantities

1 cup unsalted butter (226 g) softened

4 cups powdered sugar / confectioners sugar (480 g) sifted

1 to 2 teaspoons pure vanilla extract (5 to 10 ml)

2 to 4 tablespoons heavy cream or whole milk (30 to 60 ml)

1/4 teaspoon fine sea salt

Optional 1/2 cup vegetable shortening (112 g) for extra stability

Optional 1 tablespoon meringue powder

Gel food coloring

Optional flavor extracts eg almond, lemon or raspberry 1/4 to 1 teaspoon each

How to Make this

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1. Make sure 1 cup (226 g) unsalted butter is softened but still slightly cool, cut into cubes so it creams evenly; if you want extra stability add 1/2 cup (112 g) vegetable shortening with the butter, and if you like extra structure stir in 1 tablespoon meringue powder later.

2. Sift 4 cups (480 g) powdered sugar into a bowl so there are no lumps, trust me this matters for smooth piping.

3. In a stand mixer or with a hand mixer beat the butter (and shortening if using) on medium-high for 3 to 5 minutes until pale and fluffy, scraping the bowl once or twice, don’t rush this step.

4. Turn mixer to low and add about 1 cup of the powdered sugar at a time so you don’t get a sugar cloud, once the first cup is incorporated add 1 to 2 teaspoons pure vanilla extract (5 to 10 ml) plus the 1/4 teaspoon fine sea salt and, if using, the 1 tablespoon meringue powder.

5. Add 2 tablespoons heavy cream or whole milk (30 ml) to start, then continue adding the rest of the powdered sugar in batches on low speed until most is incorporated; add the remaining 1 to 2 tablespoons cream if the frosting looks too stiff, you want a spreadable but pipe-able texture.

6. Increase speed to medium-high and beat for another 2 to 3 minutes until the buttercream is light, silky and slightly fluffy; scrape the bowl and check texture, if it’s too stiff add milk 1 teaspoon at a time, if too thin add a little more sifted powdered sugar.

7. For flavor variations add 1/4 to 1 teaspoon of extracts like almond, lemon or raspberry and taste, adjust slowly because extracts can be strong; for caramel or chocolate fold in prepared ganache or caramel slowly until you reach the flavor and consistency you want.

8. Add gel food coloring a little at a time, using a toothpick to drop in tiny amounts; gel gives stronger color than liquid so you need less, knead with a spatula or re-whip briefly for an even color.

9. Troubleshooting and finishing hacks: if buttercream looks curdled keep beating on medium-high and it will usually come together, if it’s too soft chill 10 to 20 minutes then re-whip for piping, if too sweet add a pinch more salt or a teaspoon of lemon juice, store at room temp covered for up to 2 days or refrigerate up to 1 week and re-whip before using.

Equipment Needed

1. Stand mixer or electric hand mixer with paddle or whisk attachment
2. Large mixing bowl (metal or glass)
3. Fine mesh sieve or flour sifter for the powdered sugar
4. Rubber spatula for scraping the bowl and folding in flavors
5. Measuring cups and spoons plus a kitchen scale for exact measurements
6. Offset spatula for smoothing and checking texture
7. Piping bags and assorted piping tips for decorating and piping
8. Toothpicks or small spoons for adding gel color drop by drop

FAQ

Q: Can I make this ahead and how should I store it? A: Yes, you can. Keep it in an airtight container in the fridge for about a week, maybe 10 days if your fridge is really cold. For longer keep in the freezer up to 3 months. Thaw in the fridge overnight, bring to room temp and rewhip, add 1 tbsp heavy cream if it seems stiff.

Q: My frosting is too thin or too thick, what do I do? A: If too thin add powdered sugar 1/4 cup at a time and beat, or chill the bowl for 10 minutes then whip again. If too thick add 1 teaspoon to 1 tablespoon heavy cream or milk at a time and beat until smooth. Also check butter temp, if butter was too warm it can make the whole batch runny.

Q: How do I get bright colors without messing up the texture? A: Use gel or paste food coloring, add tiny amounts with a toothpick and mix well. Avoid liquid color cause it thins the frosting. If you need a lot of color add a bit more powdered sugar or 1 tablespoon meringue powder to keep stiffness.

Q: Can I pipe decorations or use this between cake tiers? A: Yes it pipes beautifully. For super fine flowers chill between steps and use a firmer tip pressure. For stacking tiers add 1/2 cup vegetable shortening or 1 tablespoon meringue powder for extra stability, always use cake boards and dowels for tall cakes and do a crumb coat then chill.

Q: Why did my frosting look curdled or grainy? A: Usually butter temp is wrong or powdered sugar wasnt sifted, or you added liquid too fast. Fix by chilling the bowl for 5-10 minutes, then rewhip, or beat longer at medium speed. Using sifted confectioners sugar helps avoid graininess.

Q: How can I change the flavor or make it less sweet? A: Add extracts like almond, lemon or raspberry 1/4 to 1 teaspoon, or stir in fresh citrus zest or a little instant espresso to cut sweetness. To really reduce sweetness youd have to cut sugar and that changes texture, so better to balance with salt, zest or a tart filling instead.

The Only Buttercream Frosting Recipe You Need In Your Life Substitutions and Variations

Unsalted butter (1 cup):
- Salted butter, same amount, then skip or cut the 1/4 tsp sea salt.
- Vegan stick butter or margarine, 1:1 swap, frosting may be a bit softer so chill to set.
- Half butter + half vegetable shortening by weight for firmer, more stable piping.
- Solid coconut oil, 3/4 to 1 cup, gives firmness but add a mild coconut flavour and watch heat sensitivity.
Powdered / confectioners sugar (4 cups):
- Make-your-own powdered sugar: blitz granulated sugar + 1 tbsp cornstarch per cup in a blender until fine.
- Confectioners-style erythritol (eg Swerve), 1:1 swap, lower-carb but may give a cooling aftertaste.
- Superfine granulated sugar ground in a food processor, quick fix though slightly grainier than true powdered sugar.
Heavy cream / whole milk (2 to 4 tbsp):
- Half and half, same amount, slightly lighter but works great.
- Milk + melted butter (for richness): for 1 cup heavy use 3/4 cup milk + 1/4 cup melted butter; scale down to tablespoons for this recipe.
- Full-fat coconut milk or coconut cream, equal amount, dairy-free and richer, expect coconut notes.
- Oat or soy milk, equal amount, dairy-free but thinner so add less to avoid a runny frosting.
Vegetable shortening (optional 1/2 cup):
- Use extra butter 1:1 by weight for flavor, but frosting will be softer at room temp.
- Palm shortening 1:1, similar texture and stability (look for sustainable source).
- Solid coconut oil 1:1 for firmness, again watch for coconut flavor and melting point.
- Add 1 tbsp meringue powder to the buttercream instead of shortening to boost stability and hold for piping.

Pro Tips

– Chill your mixing bowl and beaters for 10 minutes if your kitchen is warm, it helps keep the butter from getting greasy so the frosting stays silky.
– Add powdered sugar slowly with the mixer on low and drape a clean kitchen towel over the bowl when you start, that cuts down on the sugar cloud and keeps your counter clean.
– If the buttercream looks curdled or grainy, just keep beating on medium-high, it usually comes back together; if it’s too soft pop it in the fridge 10 to 20 minutes then re-whip before piping.
– Use gel coloring and strong extracts very sparingly, add tiny amounts, mix well and taste, you can always add more but you can’t take it out.

The Only Buttercream Frosting Recipe You Need In Your Life

Recipe by Francis Mead

0.0 from 0 votes

I’ve perfected a silky, not-too-sweet buttercream icing for piping that yields flawless flowers, clean borders and easy flavor swaps, and in this guide I share the recipe, tips and common fixes.

Servings

servings

Calories

303

kcal

Equipment: 1. Stand mixer or electric hand mixer with paddle or whisk attachment
2. Large mixing bowl (metal or glass)
3. Fine mesh sieve or flour sifter for the powdered sugar
4. Rubber spatula for scraping the bowl and folding in flavors
5. Measuring cups and spoons plus a kitchen scale for exact measurements
6. Offset spatula for smoothing and checking texture
7. Piping bags and assorted piping tips for decorating and piping
8. Toothpicks or small spoons for adding gel color drop by drop

Ingredients

1 cup unsalted butter (226 g) softened
4 cups powdered sugar / confectioners sugar (480 g) sifted
1 to 2 teaspoons pure vanilla extract (5 to 10 ml)
2 to 4 tablespoons heavy cream or whole milk (30 to 60 ml)
1/4 teaspoon fine sea salt
Optional 1/2 cup vegetable shortening (112 g) for extra stability
Optional 1 tablespoon meringue powder
Gel food coloring
Optional flavor extracts eg almond, lemon or raspberry 1/4 to 1 teaspoon each

Directions

Make sure 1 cup (226 g) unsalted butter is softened but still slightly cool, cut into cubes so it creams evenly; if you want extra stability add 1/2 cup (112 g) vegetable shortening with the butter, and if you like extra structure stir in 1 tablespoon meringue powder later.
Sift 4 cups (480 g) powdered sugar into a bowl so there are no lumps, trust me this matters for smooth piping.
In a stand mixer or with a hand mixer beat the butter (and shortening if using) on medium-high for 3 to 5 minutes until pale and fluffy, scraping the bowl once or twice, don't rush this step.
Turn mixer to low and add about 1 cup of the powdered sugar at a time so you don't get a sugar cloud, once the first cup is incorporated add 1 to 2 teaspoons pure vanilla extract (5 to 10 ml) plus the 1/4 teaspoon fine sea salt and, if using, the 1 tablespoon meringue powder.
Add 2 tablespoons heavy cream or whole milk (30 ml) to start, then continue adding the rest of the powdered sugar in batches on low speed until most is incorporated; add the remaining 1 to 2 tablespoons cream if the frosting looks too stiff, you want a spreadable but pipe-able texture.
Increase speed to medium-high and beat for another 2 to 3 minutes until the buttercream is light, silky and slightly fluffy; scrape the bowl and check texture, if it's too stiff add milk 1 teaspoon at a time, if too thin add a little more sifted powdered sugar.
For flavor variations add 1/4 to 1 teaspoon of extracts like almond, lemon or raspberry and taste, adjust slowly because extracts can be strong; for caramel or chocolate fold in prepared ganache or caramel slowly until you reach the flavor and consistency you want.
Add gel food coloring a little at a time, using a toothpick to drop in tiny amounts; gel gives stronger color than liquid so you need less, knead with a spatula or re-whip briefly for an even color.
Troubleshooting and finishing hacks: if buttercream looks curdled keep beating on medium-high and it will usually come together, if it's too soft chill 10 to 20 minutes then re-whip for piping, if too sweet add a pinch more salt or a teaspoon of lemon juice, store at room temp covered for up to 2 days or refrigerate up to 1 week and re-whip before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.