This is our family’s favorite buttercream frosting and it is perfect on cakes cupcakes, brownies or cookies. Nothing beats a delicious homemade frosting.
I love frosting, in fact I eat cake so I can have frosting but I have also been known to just eat frosting with a spoon! For me, nothing beats a good buttercream frosting. The trick to a good buttercream frosting is the right ratio of butter to sugar. This recipe has that perfect ratio.
There is NO reason to use canned frosting from the store when homemade buttercream is so easy to make and there is no comparison in taste. I remember as a little girl one of my favorite things to do with leftover buttercream frosting was to make a graham cracker sandwich, just spread a layer of frosting on a graham cracker and then top it with another cracker. It is especially good with chocolate buttercream.
How to Make Buttercream Frosting
- Use room temperature butter. The butter will give a little when you press your finger into it but it will still hold it’s shape. You don’t want your butter too soft or melted.
- Cream your butter first and then add in the powdered sugar.
- I don’t sift my powdered sugar before adding it in unless it seems really lumpy. I find that most lumps easily incorporate into the butter without sifting.
- Use heavy cream, half and half or whole milk for the fluffiest frosting.
Chocolate Buttercream Frosting Recipe
You can easily use this recipe to make chocolate buttercream frosting too. All you have to do is add in 1/2 – 3/4 cups of cocoa powder, depending on how chocolaty you want it.
How Much Frosting Do I Need?
This recipe makes about 3 cups of frosting which is plenty to frost 24 cupcakes or a 3 layer cake. I like to pipe the frosting on my cupcakes so I use more frosting than if you were just going to use a knife to spread it on the cupcake. If you are going to use a knife you will have enough frosting for 48 cupcakes.
The easiest way to fill your piping bag is to place it in a glass and spread the top open over the glass and just spoon the frosting into the bag.
Do I Need to Refrigerate Buttercream Frosting?
Buttercream frosting is safe to leave at room temperature unlike cream cheese frosting which you want to keep refrigerated. That said, I usually keep my leftover frosting or leftover cake in the refrigerator. I usually don’t refrigerate any leftover cookies or brownies with buttercream frosting though. I like my cake chilled better than room temperature.
After refrigerating allow frosting to sit at room temperature for about an hour before using it to frost a cake or cupcakes.
More Frosting Recipes!
Things That Work Well With This Frosting
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
Buttercream Frosting Recipe
- 1 cup butter softened
- 2 lbs. powdered sugar
- 1 tsp pure vanilla extract
- 3 Tbsp whipping cream, 1/2 and 1/2 or whole milk use 2-3 Tbs to get frosting to desired consistency
- Beat butter in mixer on medium high for 2-3 minutes or until pale and creamy
- Reduce speed to medium and add sugar, 1/2 cup at a time
- Beat well after each addition increasing speed to high after all sugar is added
- Add vanilla and food coloring if desired
- Beat until buttercream is smooth
- Can be refrigerated for several days if covered
- If refrigerating, bring to room temperature before using and beat on low until smooth
Originally posted Dec. 12, 2009
If you’ve tried this Buttercream Frosting or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!