Buttercream Icing Recipe – How to Make the Best Buttercream Icing

buttercream icing

I have found my buttercream icing recipe, it’s perfect and I won’t fiddle around with it any more. Promise. Ok, well maybe one day I will try adding a couple drops of lemon juice to it, to give it a little pizazz. You know me and lemon. It’s bound to happen one day that the two will meet. Lemon really gets around in my house.

This is amazing, melt in your mouth, whippy, ultimate swirly cupcake worthy. It was fantastic on the homemade chocolate cake I made to go with it. The cake was dense and moist, and paired with a light as air buttercream icing…heaven. Angels dancing on your taste buds.

Please go and have a read of my Buttercream Icing Recipe FAQ which answers a lot of the questions asked in the 300 comments below! 

Ingredients

1 cup of salted butter
3  teaspoons of vanilla
4 cups of icing sugar
4-5 tablespoons of  coffee cream (18% and up)

buttercream icing

Trust me on this one and use salted butter. I haven’t come across a single buttercream icing recipe that uses salted, and I think that is what made the difference. I don’t do unsalted butter. Ever. I don’t even know where it is in the store, to be honest. I suppose I could find it if I tried, but I always leave the salt out of my recipes if it’s a sweet one, or just go with the flow if it’s savory dish instead. Salt and sweet are a match made in heaven. You want salt in this icing.

Whip that butter, with a paddle beater if you have it, if not, don’t worry.

buttercream icing

Add in the icing sugar. **I came back to edit this to say that fresh icing sugar makes all the difference. Icing sugar goes stale, and you can sure taste it when it does! Crack open a fresh bag for icings, you won’t be sorry!**

buttercream icing

When you have a royal mess like I did by not using the cover I have, add in the cream. Not milk, cream. Perhaps this is another reason why it worked out so well, milk is also something else I rarely have in my house since none of us drink it or use it on cereal. So…to make my long story short…I used cream and it rocked. I used 4 tablespoons for my preference, you adjust to what you want. Stiffer icing = less cream. Whippier buttercream icing = more cream.

buttercream icing

Vanilla…. I used 3 teaspoons, again, you can try a little more if you like.

buttercream icing

Then whip it…whip it gooooood! Lordy, and try not to eat it all before it makes it to the cake. Good luck with that. I had to smack my own hands.

** Remember to join ZIPLIST to create your own online recipe box and then click SAVE on my recipe below to add it! I use my online recipe box ALL the time! **

4.9 from 28 reviews

How To: Make The Best Buttercream Icing
The Best Buttercream Icing ever, all because of rich cream and salted butter. You won’t find another to match the decadence of this icing.
Author:
Recipe type: icing,
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup of salted butter
  • 3 teaspoons of vanilla
  • 4 cups of icing sugar
  • 4-5 tablespoons of coffee cream (18% and up)
Instructions
  1. Trust me on this one and use salted butter in this icing.
  2. Whip that butter, with a paddle beater if you have it, if not, don’t worry.
  3. Add in the icing sugar. **I came back to edit this to say that fresh icing sugar makes all the difference. Icing sugar goes stale, and you can sure taste it when it does! Crack open a fresh bag for icings, you won’t be sorry!**
  4. Add in the cream. Not milk, cream. I used 4 tablespoons for my preference, you adjust to what you want.
  5. Stiffer icing = less cream.
  6. Whippier icing = more cream. Vanilla…. I used 3 teaspoons, again, you can try a little more if you like.Then keep mixing it until fluffy and thoroughly combined

 

 

buttercream icing

494 comments
Betty
Betty

Would this butter cream icing work for a  wedding cake.

Emily
Emily

I hate frosting! I've never really cared for it..until now! Great...you've created the frosting to addict even the frosting haters. The world is screwed lol!


But seriously, this icing is easy, delicious, and wonderful to spread! It's not too rich and not to bland. The salted butter REALLY DOES make it perfect!

April
April

This is soo good. I used 2 tbsp. of French vanilla coffee creamer (it was all I had), and surprisingly it came out great. Light and creamy. Great for cupcakes.

Walkingyellowmags
Walkingyellowmags

Hi Karlynn, I did post this before, but maybe I was a guest and it didn't go?? I just wondered, if it is not too cheeky to Ask, whether I can really freeze the cake, put the crumb coat on, re freeze it, put the icing on ..... (Am making a dragon cake for little grandson, and cake will be a bit tricky to ice.... So it sounded a godsend to read that you froze cakes, iced them, re froze ....) I have made 2 huge bowlful a of this delic icing ....a nd it seems pretty stable, but I wondered how the cake stood up to several re freezes and thaws?? Clearly moisture doesn't seep through or you would have said!! Am doing the icing tomorrow, cakes are in freezer as we speak!, Thank you so much for an amazing site.

Angie
Angie

PHENOMENAL. This is the best icing I've ever tasted, and I'm not usually a fan of buttercream icing! I used heavy cream because it's what I had on hand, but otherwise followed the recipe exactly. This is a keeper for sure. I'm taking birthday cupcakes to a friend tomorrow, and I can't WAIT to hear his reaction!!

Grana143
Grana143

Making a Birthday cake for my Grandbaby. Doing Mickey Mouse and mom wants buttercream. Can I add coloring to make the black and red and if so what type should I use. Also, if I smooth out this icing will it set?

Ella 1712
Ella 1712

hi can i use this frosting under a fondant? 

Thanks so much 

nikki
nikki

Hi do these need to be refrigerated ? Need for wedding cupcake bouquets .many thanks

Shelby K
Shelby K

Does this icing taste very heavy and gritty from the sugar?

ChristinaMosbyChildress
ChristinaMosbyChildress

Unsalted always. Found right next to salted. Salted butter is unusual for cakes and frostings. I bake quite often.

lisarr1975
lisarr1975

and I use normal thicking cream ? ty

linda lou 249
linda lou 249

are you using a special kind of sugar that you are calling icing sugar or is it just powdered sugar

Surrey Bee
Surrey Bee

Steffie I use single cream (the type you would put into a cup of coffee) and it has always worked brilliantly! This really is the BEST recipe ever and for those of you using oz I just tried 3oz butter, 12oz icing sugar and around 4tblspn of single cream to bring it all together, a dash of vanilla - perfect!

galidink
galidink

its creamer you put in your coffee , like 1/2 & 1/2 - COFFEEMATE IS A BRAND OF IT !

stefffie78
stefffie78

I've been waiting for months and still don't have a clue what "coffee cream" is! I even asked someone Canadian and he didn't know either! Wikipedia is no help either. I just which the author of the post would tell us already!!

anitamaxb
anitamaxb

Please, how many  OZ or GR are in a CUP of butter?

Dallis Cook
Dallis Cook

Is it just regular half and half coffee cream

KimberlyRead
KimberlyRead

Yum yum yum. This is similar to the recipe I grew up with but I had NO idea icing sugar went stale! I taste tested a bag I had for a few months against a new bag and you are SO right! I expect many compliments when I serve this icing on cupcakes at work tomorrow!

Faith
Faith

10 stars!This really is the best recipe! To all of the anti-salt people: On top of using salted butter, I even add a pinch more salt to all of the frostings I make! Thanks for the recipe.

Faith

GailAnnDinkel
GailAnnDinkel

how duz it hold up to piping , also duz it crust up well ?

PatriciaLauraLucado
PatriciaLauraLucado

I just made this..put coffemate instead and a lil milk..then added about 8 drops of doterra wild orange oil..oh my it is so so good!!!! 

PammySue1
PammySue1

yup kid tested, grama approved.  by far the best frosting I ever made.  thank you for making me look so awesome to the chuds.  My 4yr old grandaughter loves her bday cake.

thekitchenmagpie
thekitchenmagpie moderator

@Emily  Ok this made me laugh this morning!! I'm glad I converted you ;) 

thekitchenmagpie
thekitchenmagpie moderator

@April  I keep meaning to try the coffee creamers! It sounds soo good!

Ella 1712
Ella 1712

Made this heavenly delicious buttercream for my sons Spider-Man cake and it turned out amazing! I used hazelnut coffee creamer and off course some color :)

Thank you for this great recipe

Ijlydaf
Ijlydaf

Powdered sugar is the same as icing sugar

LauraFletcher
LauraFletcher

@Surrey Bee thanks for the oz's i am going to try this for my gran xmas choc cake with this in the middle im going to make tomorow.

janine6
janine6

@stefffie78 Coffee cream is either 10% or 18% cream. Whipping cream on the other hand is 35%.  I think you could use any cream and it would work

Ijlydaf
Ijlydaf

Just cream you would put in ur coffee. Ull find it in the same section where you would get milk from in your grocery store and it comes in a carton. 18%is the best one in my opinion

graysue
graysue

@stefffie78 Really?  Just go to your local grocery store in the milk section and look for Half & half, or table cream.  That's what you use in your coffee.  You can get it 18% or higher.  Whichever you want.  Hope that helps.  

From a Canadian.

boxermama
boxermama

@stefffie78 Usually you can find the coffee cream in the frozen section of the store where pie crust are or you can just get half and half.

CharleneIrvine
CharleneIrvine

@stefffie78 

Coffee cream is more fatty than half and half and less than whipping cream. I think its 18% fat.

CherylPereira
CherylPereira

@stefffie78 

I am Canadian :) and Coffee Cream can either be...1/2 and 1/2 cream, Coffee Mate, Baileys, Panama Jacks (alcohol) :) LOL, etc. 

Java_Junkie
Java_Junkie

@stefffie78 With all due respect, it's been asked and answered many, MANY times.  Coffee cream, where I live (Calgary), is 18%.

galidink
galidink

ITS CREAMER LIKE 1/2 & 1/2 YOU PUT IN YOUR COFFEEE /(COFFEEMATE !)

trudy
trudy

@stefffie78   coffee cream is also called 'half and half' but if you can't find it in the store, you can use light cream or heavy cream -  half and half is cream and milk combined.

thekitchenmagpie
thekitchenmagpie moderator

@stefffie78 Did you read the Best Buttercream FAQ that is in big, bold letters above in the post? With 500 plus comments I simply can't get to them all, this the reason I have an entire post dedicated to the questions you ask.

thekitchenmagpie
thekitchenmagpie moderator

@KimberlyRead I swear icing sugar acts like baking soda and picks up the odors in the air...gross once you figure it out eh? What a difference a fresh bag makes in the taste!  Your work must love you for bringing cupcakes!

thekitchenmagpie
thekitchenmagpie moderator

@Faith Yes, salty salt salt. So good. You need it to balance the sweetness, simple kitchen science! Glad you like it!

thekitchenmagpie
thekitchenmagpie moderator

@Ella 1712  This is fabulous!! You should share it on my Facebook page as well!! What a great job you did!!

Ella 1712
Ella 1712

Thank you ☺️ I will be more than happy to share it on your Facebook page!

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