I’ve baked many cakes and cupcakes over the years and time and time again, I come back to my Favorite Buttercream Frosting. This American-style buttercream has the perfect level of sweetness, with a spreadable, smooth texture that holds its shape when piped.

Chocolate Sugar cookies frosted with buttercream frosting

I’m not gonna lie, I could eat this with a spoon (and I have…).

This buttercream frosting is my go-to recipe for many reasons:

It’s consistent
It holds up relatively well in my North Texas environment (heat and humidity, baby)
It takes food coloring well
It spreads AND pipes beautifully
It’s balanced – sweet, but not too sweet, with a mouth-watering dose of vanilla
It works as a great “backbone recipe” for other flavor experiments (like adding cinnamon and ginger for a warm and spicy twist)

There are many reasons the original paper recipe (typed up by my mom) has so many splatters and stains on it.

Key Ingredients

Butter – Put the margarine down and bring out the real butter for this one. This recipe works best when the butter is at room temperature, but I’ve gotten away with warming it in the microwave in a pinch and been fine.
Vanilla – Yes, it will slightly change the color, but REAL vanilla brings such a lovely flavor to this frosting. You could also use a 50/50 blend of vanilla and almond extract if you’re looking for that classic “birthday cake/wedding cake” kind of flavor.

Christmas tree cookies frosting with buttercream frosting

The Process

Presumably, if you’re making frosting, you’re also baking something to put said frosting on.

I highly suggest taking the butter for your frosting out of the fridge when you start baking. That way, by the time you’re ready to start making your frosting, you’ll have pliable, room temperature butter ready to go.

If not, just pop it in the microwave for a few seconds to soften, but not fully melt.

Whip the butter with a stand mixer or hand mixer until creamy, and slowly add the powdered sugar (the “slowly” bit helps avoid a sticky mess).

Alternate sugar and milk until they’re both fully incorporated and then add the vanilla and whip until smooth.

If you’re going to be piping this frosting – you may need to add an additional 1-2 Tbsp of milk to make the frosting easier to pipe. This can depend on the size/style of frosting tip you are using and what you’re actually piping. Add the extra milk slowly, so as to avoid adding too much.

My Favorite Buttercream Frosting

This American-style buttercream has the perfect level of sweetness, with a spreadable, smooth texture that holds it shape when piped.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Dessert

Cuisine American

Equipment

Hand Mixer or Stand Mixer
mixing bowl

Ingredients

1 cup (2 sticks) butter softened, at room temp
2 pounds powdered sugar (most bags of powdered sugar are two pounds – check the label)
⅓ cup milk (addition 1-2 Tbsp optional – see notes)
2 tsp vanilla extract

Instructions

Using a stand mixer with fitted bowl attachment, or a hand mixer with a large mixing bowl, beat softened butter until smooth.
Slowly add the powdered sugar, 1-2 cups at a time, alternating with milk. Mix to combine between each addition.
Add the vanilla and beat well to incorporate all ingredients.

Notes

Room Temperature Butter – If you’re baking something to put the frosting on the same day you’re making the frosting, I suggest taking the butter for your frosting out of the fridge when you start baking. That way, by the time you’re ready to start making the frosting, you’ll have pliable, room temperature butter ready to go.

Can I heat the butter in the microwave? Yes, just pop the butter in the microwave for a few seconds to soften, but do not fully melt it.

If you’re going to be piping this frosting – you may need to add an additional 1-2 Tbsp of milk to make the frosting easier to pipe. This can depend on the size/style of frosting tip you are using and what shape/design you’re piping. Add the extra milk slowly, so as to avoid adding too much.

How long does this recipe keep? If you’re making this frosting ahead of time in preparation for a baking project, store it in the fridge in a sealed container. It will be fine for at least a week. Let it come up to room temperature (about 30min on the counter) and give it a good mixing before use.

Do I need to refrigerate the cake/cupcakes/cookies I decorated with this frosting? No. I mean, unless you like cold cake (I’m 100% Team Cold Cake). But the frosting will be fine for consumption on your baked goods, at room temp, for days.

Keyword Buttercream, frosting, icing

You’ve got the perfect buttercream frosting, now you need to bake!

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