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The Best Buttercream Frosting. Ever.

Sweet and salty mix together to make this the best buttercream frosting recipe! This recipe is one of the oldest and most popular on my website, it even made it into my first cookbook! When I first wrote this recipe around 9 years ago, no one was using salted butter in their frostings – or at least there weren’t any posted online that I could find. This is THE original salted buttercream frosting recipe that went viral and has been shared by hundreds of thousands of people – and this recipe has been read tens of millions of times!

Best Buttercream Frosting

I have found my buttercream frosting 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 pizzazz. 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 FAQ which answers a lot of the questions about this recipe 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)

Best Buttercream Icing Recipe

Trust me on this one and use salted butter. I haven’t come across a single buttercream frosting recipe that uses salted butter 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 frosting.

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

 

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!**

 

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.

Best Buttercream Icing Recipe

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

 

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.

 

 

Dessert Recipe Videos from The Kitchen Magpie
 

Happy baking everyone!

Love,

Karlynn

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The Best Buttercream Frosting Recipe


  • Author: Karlynn Johnston
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 16 servings
  • Category: icing recipes

Description

The absolute best buttercream frosting recipe you’ll find! The secret is salted butter!


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

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.

Best Buttercream Icing Recipe

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860 Comments

  • Reply
    April
    January 4, 2018 at 10:36 pm

    This is the best buttercream frosting ever! Thank you! It was a hit with everyone!

    • Reply
      Valerie L.
      January 5, 2018 at 1:01 am

      I’ve only made the recipe for this amazing buttercream frosting once since I found it on your website. However, if I wanted to make it a “Chocolate” Buttercream Frosting, what would you suggest adding to it? Melted semi-sweet chocolate or cocoa? Please advise. Thanks so much!

  • Reply
    Ruby
    December 30, 2017 at 9:01 pm

    Worked out really well for my family

  • Reply
    Jenny
    December 18, 2017 at 4:45 pm

    I’m sure it has been said before and will be said again, but this recipe is amazing! Thank you!

  • Reply
    Gingerbread Cake with Spiced Marshmallow Buttercream - Sempre Dolce
    December 5, 2017 at 11:51 am

    […] Cake adapted from The New York Times, frosting; The Kitchen Magpie.  […]

  • Reply
    Valerie L.
    October 31, 2017 at 2:09 pm

    I just made this delicious Buttercream Icing this afternoon to frost a Chocolate Mayonnaise cake that I made to take to a party tonight. Besides it being Halloween, it is also one of our friend and neighbor’s birthday today, and although I would have preferred to frost this cake with Chocolate Buttercream, her preference is Chocolate Cake w/White Icing, so of course, I am obliging her 🙂 🙂

    First, let me say that this is hands-down, the absolutely best Buttercream icing that I have ever made. It’s very creamy, but it does have a substance to it, and it’s very flavorful, as well. For the cream, I used “Heavy Whipping Cream”, and I only had to use 2 tablespoons of it in order to get the right consistency. I did use salted butter, but then I have always used salted butter in all of my baking and cooking. I also used all 3 teaspoons of the vanilla extract, as well as the 4 cups of confectioner’s sugar. However, I was making this icing to frost a 13″ x 9″ cake, and I found that there was only enough to adequately cover 1/2 of the cake (I prefer a thick layer of icing on my cakes). So, naturally, I ended up making another batch of this recipe to cover the other half of the cake. So please bear in mind, if you are making icing for an oblong cake, that you will need to double the recipe to have enough icing to really cover your cake adequately.

    But if you are looking for a great Buttercream Icing, look no further, because you’d be hard pressed to find anything that is as easy to put together and is as flavorful as this one. It literally glides across the cake whenever you are frosting it. Thanks so much for passing this along to us, Karlynn!

  • Reply
    Jackie
    October 29, 2017 at 7:21 pm

    This recipe never lets me down! It actually is the BEST buttercream frosting ever! My family loves it!

  • Reply
    Michele
    September 19, 2017 at 8:51 am

    Hi! I am going to try this recipe tonight. I am baking a unicorn cake for my granddaughter’s birthday. I am an exact person. lol How long should I whip it? I would appreciate a time approximation. Thank you!

  • Reply
    Antonia
    September 18, 2017 at 3:13 am

    This is definitely easier than the Swiss meringue buttercream frosting I used for my sister’s wedding cake which used 1 pound(!) of butter for each batch. God, it was good, though!

  • Reply
    Jane V Suchomski
    August 10, 2017 at 7:50 pm

    Thank you so much for this recipe! This has become my signature icing and I get compliments on it EVERY time I make it. It really is the perfect buttercream – not overly sweet, which has been my husband’s complaint about every other buttercream I’ve tried. I look forward to trying the chocolate variation!

  • Reply
    Maxine
    August 7, 2017 at 4:22 pm

    I’ll Join the rest of the commenters and add – make this NOW! This is honestly the best buttercream icing recipe out there! I will never use another one ever!

  • Reply
    Chrissy
    August 6, 2017 at 5:14 pm

    This is my go to icing recipe. Everyone always loves it!

  • Reply
    April
    July 26, 2017 at 9:12 am

    Hands down this is the BEST BUTTERCREAM ICING I have ever made! The salted butter – brilliant! I love you! Really, I love you for this recipe!

  • Reply
    DW
    July 3, 2017 at 12:30 pm

    Love this recipe! I’ve used it on several birthday cakes and cupcakes for various holidays. I too prefer a little salty with my sweet and not so overly sweet. I’ve noticed some here have inquired of what is coffee creamer. I’ve always understood that coffee creamer is canned cream.. like evaporated milk. Used it in my coffee for decades. It turns out great! Have you ever used almond extract in place of vanilla? Just curious.

    • Reply
      Karlynn Johnston
      July 25, 2017 at 11:05 am

      I haven’t, but I know that many have and they loved the almond extract!

  • Reply
    Berrij
    June 19, 2017 at 12:35 pm

    By coffee cream do you mean, heavy whipping cream??

    • Reply
      Stephanie Baron
      June 30, 2017 at 2:09 am

      YES it is heavy whipping cream!????

  • Reply
    Karen
    June 16, 2017 at 10:08 pm

    Oh my goodness! This is fabulous! I chose your recipe because we used to call our daughter our little magpie. This cake is for her 13th birthday. Best frosting ever!

  • Reply
    Emily Miller
    June 9, 2017 at 9:07 pm

    I want to make a coloured butter cream to embellishe my daughter’s birthday cake. Can I add feed colouring to the same exact recipe?

    • Reply
      Emily Miller
      June 9, 2017 at 9:09 pm

      And I meant food coloring not feed colouring!! Thank you!

  • Reply
    HELEN GADABI
    June 7, 2017 at 1:15 pm

    IT IS INTRESTING & EASY TO LEARN NEED MORE

  • Reply
    Little Music
    June 7, 2017 at 8:02 am

    I just made this for my students and their year-end celebration, to top my homemade chocolate cupcakes. OMG it is a WONDERFUL buttercream recipe!!! The key is to whip whip whip (you weren’t kidding, and I took due note). This will elicit many smiles of delight. Thank you so much. 🙂

  • Reply
    Lupe
    June 1, 2017 at 12:39 pm

    Can you use any cream? Like coffee creamer? Or half n half?

    • Reply
      Karlynn Johnston
      July 25, 2017 at 11:05 am

      Any cream works, it just shouldn’t be milk!

  • Reply
    JJ Juice
    May 30, 2017 at 2:26 pm

    A++ Buttercream
    Misread the recipe and added 4 teaspoons of Vanilla Extract – still came out great
    Only had unsalted butter so added a scant teaspoon of salt – again no problem
    Used a bit more heavy cream than called for to make spreading easier
    This will be my ‘go to’ Buttercream for regular and chocolate

    THANX MUCHO

  • Reply
    Kayy
    May 26, 2017 at 10:36 am

    Omg I have not been able to master butter creme for years and this was instantly perfect!! And just in time for my son’s birthday party

    • Reply
      Karlynn Johnston
      May 26, 2017 at 10:41 am

      Yay!!!! I’m so happy to hear it!!

  • Reply
    Lorna
    May 22, 2017 at 4:49 pm

    OK… I probably did some thing wrong… but is this icing suitable for using piping tips… like really fancy ones with large multiple passage tips..??

    • Reply
      Karlynn Johnston
      May 26, 2017 at 10:43 am

      Absolutely! It’s creamy yet holds its shape!

  • Reply
    Mona
    May 20, 2017 at 8:48 am

    Can you please confirm how many grams of butter on one cup? Is it 150grams?

  • Reply
    Loretta Campbell
    May 1, 2017 at 10:41 am

    I’ve been using this recipe for years, it’s definitely one of the best! Thank you!

  • Reply
    Bec
    April 21, 2017 at 1:51 am

    Love this icing!! I’ve just made a batch and iced the cake ready for my son’s birthday party tomorrow, do you think it has to be refrigerated overnight or if it’d be ok to leave in a cool room overnight? Thanks!

    • Reply
      Candace
      April 21, 2017 at 9:13 am

      You absolutely do not have to refrigerate this icing. I make this all the time and it’s always fine as long as it’s not directly in the sun.

    • Reply
      Marcia Jacobs
      April 23, 2017 at 1:43 pm

      Love this icing, it’s epic!

  • Reply
    Rick Tomlinson
    April 20, 2017 at 4:08 pm

    Love this recipe, I use it all the time!

  • Reply
    Angela Hammill
    April 19, 2017 at 2:31 pm

    Absolutely love this recipe! It’s one of my all time favourite go-to’s.

  • https://www.thekitchenmagpie.com/wp-content/themes/genesis/images/avatar.png
    Reply
    Mr. Kitchen Magpie
    March 25, 2017 at 9:25 pm

    This is my fav icing, period.

  • Reply
    Kayla Marie Grissett
    March 23, 2017 at 1:11 am

    If you want to add food coloring you want to add a paste or gel. They sell these in the wilton aisle in stores.

  • Reply
    Mandy
    February 22, 2017 at 9:20 pm

    How can I make this chocolate?

    • Reply
      Candace
      April 21, 2017 at 9:14 am

      I just add cocoa and everyone loves it! They say it reminds them of the Vachon cake icing!

  • Reply
    Danielle Jamieson
    February 6, 2017 at 10:44 am

    How much icing does this make? I need to ice a 2 layer 9″ round rosette cake and not sure if I need to double the recipe.

  • Reply
    maurtosay
    December 25, 2016 at 4:03 am

    I laughed out loud when you said “if there’s any left” and that “you had to smack your own hand” Hahahaha!!! THAT IS SO ME!!

    I too will ONLY use salted butter, IT Just makes everything taste so much better! Thanks for your recipe, I think you must be family bc it’s the exact same situation with the milk too! I’m off to frost a cake before the sun comes up, I’m late as usual!

    Sweet days!

    Maureen

  • Reply
    Mep72
    October 30, 2016 at 9:42 am

    I made this last night and was good. I used. The Nielsen-Masssey pure vanilla. For cofffee creamer I always have coffee-mate Italian sweet cream on hand. My husband loved the taste n he’s not a big icing person. I actually used two different kinds of butter and let them sit out to room temperature(that was what I had on hand). And always use the dominion powdered sugar. So buttery tasting n smooth. Success for the new go to buttercream icing Thanks Karlynn.

  • Reply
    Jane
    October 20, 2016 at 5:22 pm

    Also I made it in a stainless steel mixing bowl, not glass- would that make a difference?? So confused!

    • Reply
      Mep72
      October 30, 2016 at 3:42 pm

      No I did mine in a tuppware bowl. Turn out great

  • Reply
    Jane
    October 20, 2016 at 5:20 pm

    How long are you supposed to whip? Mine came out tasting too buttery and not light or fluffy, and I followed the recipe instructions and ingredient amounts to a T! Is it possible I over whipped it? It felt like I whipped it for a long time. Also I made this in my kitchenaid stand mixer with the paddle, the butter was room temp. Should I have used the whisk attachment instead? Any help would be greatly appreciated, I am on the hook for providing 60 cupcakes this weekend!!! \U0001f633 Thank goodness I made a test batch, haha

    • Reply
      Meganmcq
      December 4, 2016 at 3:56 am

      You may nothave added enough cream. I’ve made this icing several times, and the one time it was flat, I fixed it by adding more cream. Don’t give up on this icing -it’s too good!

  • Reply
    sansky
    October 16, 2016 at 2:30 am

    hi, can I ask you what brand you use for butter to make buttercream? can you send me the picture? thank you

  • Reply
    jacestar7
    September 6, 2016 at 2:28 pm

    I have made this icing before and I will be making it again very soon. I LOVE it. It is sooooooo delicious. I whip it just a little longer to make it a little more fluffy. I have had great compliments on it. Thanks for posting it xx

  • Reply
    My Bad-ass Sprinkle Cake Recipe – Pregnant Chicken
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    […] I used this butter cream recipe from Kitchen Magpie. She’s right. It is the best butter cream recipe. I had to double it because I don’t know how […]

  • Reply
    Maryann
    July 31, 2016 at 2:29 am

    Salted butter may be used freely in icings. It is in pastry making and to a slightly lesser extent in cakemaking that you want unsalted. Something about the way salt reacts with moisture and affects the finished product.

  • Reply
    cinthia
    July 13, 2016 at 9:15 pm

    what is icing sugar is that confectioners sugar

  • Reply
    ButtahLuv
    July 5, 2016 at 2:25 am

    I want to make your delicious frosting tomorrow and had a few questions :

    1. Do you use cold butter?

    2. How do you measure out your powdered sugar?

    3. Is the coffee creamer supposed to be at room temperature?

    Thanks in advance!

  • Reply
    AmyLynBonney
    July 4, 2016 at 12:51 am

    I want the “buttery” taste in my icing, So using salted butter gives it that buttery taste?

    • Reply
      RiahGbaiwonHills
      October 25, 2016 at 12:35 am

      AmyLynBonney If you want more buttery try making a swiss meringue buttercream! Really simple to make. Youtube it.

  • Reply
    debo0106
    June 5, 2016 at 12:30 am

    Used this recipe for baby girl’s birthday cake and it was a major hit!  Thanks for sharing.

  • Reply
    ace
    May 27, 2016 at 10:24 pm

    Is this very sweet? Proportionately it seems to call for a lot more sugar than other recipes (usually I see about 3 cups confectioners’ sugar : 1 cup of butter). But maybe the salt in the butter cuts the sugar a little? This recipe sounds yummy but I’m scared because I find most frosting to be way too sweet.

  • Reply
    Peekspastry
    May 18, 2016 at 3:08 pm

    That is what I have always said about using Salted Butter…. It makes all the difference in the world.  Our recipes are almost spot on! Yum!!

  • Reply
    Crystal
    May 13, 2016 at 2:44 pm

    What if I do not have a paddle beater? How would you recommend mixing this. I do a lot of mixing by hand but what would you do?

  • Reply
    eormonde
    April 27, 2016 at 10:44 am

    I wanna make cupcakes for my sons birthday but wanna do the icing the day before.. so that’s fine? once I am done the icing just refrigerate it until I am ready to ice the cupcakes .. I will need to add food colouring as well but can do that the day of.. ?? and how many cupcakes does it ice ?

  • Reply
    Katrina Epperly
    April 25, 2016 at 5:58 pm

    Oh My Gosh!! I am so happy I came across this recipe!!! It is truly the best buttercream icing! Thank you 🙂

  • Reply
    Anne
    April 23, 2016 at 6:57 pm

    This is the only butter cream icing I ever use and everyone raves over it. It is amazing! For my daughters birthdays or if I’m making a strawberry cake I sub the creamer for smashed strawberries. Try dipping fresh strawberries in it made this way. It’s SO good!!

  • Reply
    Mark Richards
    April 19, 2016 at 4:23 am

    I made this recipe as directed. Unfortunately it seemed to have way too much vanilla. I made the recipe again with no vanilla and mixed the two batches together and it was perfect – best icing I’ve ever made. So my advice is to put less vanilla in at first and then taste it to see if you need more.

    • Reply
      Bran7926
      May 3, 2016 at 5:58 pm

      Mark Richards all buttercream you make will have at least 2-3 tsp of vanilla.  be careful you are not using tbsp.

  • Reply
    Family baker
    April 16, 2016 at 9:16 pm

    Great recipe, thank you!!! I substituted the coffee cream for coconut cream, lactose intolerance, and that worked out perfect.

  • Reply
    PadriacRiley
    April 13, 2016 at 2:14 pm

    I actually don’t have coffee cream in the house because I most often drink my coffee John Wayne style or with Irish Whiskey and Irish Cream added (you know after dinner and not before driving to work).

    That said I used 6 tablespoons of Irish cream and it came out pretty fantastic. Kerry Gold brand Irish cream if it makes a difference. It’s about half the price of Bailey’s here but is every bit as good.

  • Reply
    emsim20
    April 1, 2016 at 11:53 pm

    AMAZING!! I am French, and I happen to be super picky when it comes to dessert. I find North American dessert to be too sugary for me most of the time, so I usually cut on the sugar… but not this time!!!!

    I used salted butter, as suggested, and “Nutriwhip” dessert topping product instead of coffee cream, also 5 tbsp. All other ingredients stayed the same as in the recipe.

    Used corkscrew (spiral) beater with my mixer since I don’t own a Kitchenaid beater.

    I like my frosting somewhat dense, and this recipe definitely met my goal.

    The result is fluffy and not too sugary, and I love it!!! Thank you so much for sharing this recipe!! 

  • Reply
    Kathy
    March 22, 2016 at 3:17 am

    How many cupcakes would this recipe frost?

  • Reply
    Tiff
    March 16, 2016 at 2:59 pm

    Where do u find coffee cream ? And what’s a good brand to use?

    • Reply
      DanaHolmes
      April 12, 2016 at 8:09 pm

      @Tiff You’ll find the coffee cream in the milk cooler in any grocery store.  It will likely say “Coffee Cream” on the container but if it doesn’t, look for 18% cream written on it. 

  • Reply
    Jessbear02
    March 13, 2016 at 9:33 pm

    I usually use half butter, half shortening… But can you pipe roses or other decorations with this all butter recipe and if so, will they hold up?

  • Reply
    TinaR
    February 28, 2016 at 3:09 pm

    i am pretty sure you have seen or perhaps used the Russian Icing tips by now..

    is this buttercream good for use with the Russian tips??

    seems a “good” firm but not crusty frosting is needed along with technique….. 

  • Reply
    CrystalDay
    February 25, 2016 at 6:06 am

    I love this recipie, but need a strawberry buttercream. How would you suggest getting that flavor? I feel like extract will taste artificial and a puree will leave it too thin. Help??

    • Reply
      AidanDevlon
      May 27, 2016 at 12:43 am

      Preserves or jams are great for frosting – just add it a tablespoon at a time until you achieve your desired result.

  • Reply
    Menna
    February 25, 2016 at 11:43 am

    Hi, I’m new to baking 🙂 can I use this recipe to cover the cake before covering it with fondant ?

    Thanks 🙂

    • Reply
      Melissa
      August 20, 2016 at 5:19 pm

      Yes, I’ve used this as the thin layer of buttercream under fondant, and it works beautifully.

  • Reply
    Heirloom Girl
    February 19, 2016 at 5:20 pm

    Used a recipe like this for over 35 years, it is the best and can be altered such as milk if you don’t have cream, may not be exactly the same. I have added a touch of peppermint, crushed candy canes on top, food coloring depending what the icing is for. There are so many things you can do with this recipe. It was pass to me and i have passed it to my tow oldest children and friends. Better than any store bought poor substitute.Great sharing and teaching, old simple recipes are the best.

  • Reply
    Brittany
    February 17, 2016 at 12:47 am

    I know it says serves six but does that mean six cups of icing?

  • Reply
    Feli360
    February 12, 2016 at 12:41 am

    AMAZING and DELICIOUS. Thank you

  • Reply
    Charleee
    February 11, 2016 at 7:15 pm

    I did not have the same success as everyone else, I found it to be to liquidy even tho I was careful with my measurements.  Dang!

  • Reply
    TWROX
    February 10, 2016 at 8:22 pm

    Totally agree with you on the stale icing sugar – I’ve started buying it in bulk, just a cup or two at a time, since I was throwing away half a bag each time I bought one. I buy it just before I’m going to make icing, so it is always good and fresh.

  • Reply
    gordhuebert
    January 29, 2016 at 3:17 am

    Hi, I’m a first timer when it comes to baking and was just going to try your buttercream icing recipe for a cake I just baked.  I don’t have coffee cream, is there something I can substitute it with? 

    • Reply
      BobbiMoy
      February 3, 2016 at 10:03 pm

      gordhuebert You can use regular cream or I have even used plain milk in a pinch.

  • Reply
    MOWA
    January 13, 2016 at 2:47 pm

    Can I add creamy peanut butter and if so how much?

  • Reply
    Cookinmama
    January 8, 2016 at 12:17 pm

    Been a housewife, mother, cook, baker for 33 years and this is by far the best butter cream frosting.  Made it last night for a birthday cake and it is amazing.  Far better than any others I have used!  Thank you for sharing!!

    • Reply
      Jcookie
      January 21, 2016 at 12:43 am

      Do you need to refrigerate the cake once is had the buttercream frosting on it??

  • Reply
    mommaof3
    January 7, 2016 at 11:32 pm

    This may be a silly question but will adding food dyes alter this at all?

    • Reply
      Bob
      January 17, 2016 at 11:21 pm

      No

    • Reply
      Sophia
      February 28, 2016 at 6:57 pm

      @mommaof3 I don’t think it would make a difference, you’d only have to use a couple of drops of food dye. Buttercream has liquid in it already (coffee cream) so adding 3 drops of liquid dye wouldn’t damage the texture. If you are concerned, or if it turns out that I am wrong, there are spray-on food dyes – they are kinda specialized so you can’t really find them at superstores like liquid food dye – that you spray on the outside of the finished product. It only colours the outside though.

      • Reply
        7ducksinarow
        July 9, 2016 at 2:45 am

        @Sophia You can purchase gel coloring. Doesn’t change to consistency of icing. Wilton makes it in a variety of colors. More pricey than liquid but you only need small amount and  lasts a long time

  • Reply
    Jacqueline Sheila Kemi
    December 31, 2015 at 9:18 am

    Hi Karlynn,

    I am very green in these things, my family loves cakes and cookies alot, I thought I should learn how to make them plus icing a cake so that we are able to make them ourselves more often, at a less cost. I like the humour that you use as you give the instructions, that way, you create a relaxed environment which in turn stimulates the medulla oblongata to register and remember them.

    God bless you from Jacqueline Sheila Kemigisha- Uganda- East Africa.

  • Reply
    AzleAlfalfa
    December 31, 2015 at 3:56 am

    I made this and loved it. 

  • Reply
    Angroe
    December 19, 2015 at 6:19 pm

    Great minds think alike!! I thought I was the only one that was granted the ability to understand that buttercream NEEDS salted butter!!! I used unsalted once and never again. Coffee creamer??? That’s my other secret ingredient an yes you descibed it well- “Angela dancing on your tounge”! I use different flavors depending on flavor of cake!!

  • Reply
    anitah
    December 16, 2015 at 11:06 am

    what if you do not have a paddle better.what can you use.what can replace cream

    • Reply
      Bob
      January 17, 2016 at 11:22 pm

      Wisk

    • Reply
      Bob
      January 17, 2016 at 11:22 pm

      And milk

  • Reply
    Dj
    December 12, 2015 at 3:57 am

    Well….mmmm….mmmm….mmmm!!!! You just made my day!! I had decided to make my son’s cupcakes for his birthday instead of buying an expensive store cake. I did a trial run of another buttercream earlier this week and it was ok, very over powering butter taste and did not pipe well. I found yours and hoped it would be good as the party is tomorrow. It was perfect!! Not overly sweet, not overly butter tasting, piped awesome! And being absolutely delicious is just the “icing” on top! Lol This is going in my keeper file! Thank you so much!!!

  • Reply
    JeannetteKantzalis
    December 6, 2015 at 9:28 pm

    Oh good gawd that’s GOOD!!!!  I’ve made my own buttercream frosting for years and the little tweaks she teaches here make all the difference in the world.

  • Reply
    Kiran
    December 5, 2015 at 4:18 am

    Only have vanilla flavoured coffee creamer . Will that work ?

    • Reply
      Sophia
      February 28, 2016 at 6:45 pm

      @Kiran Coffee cream is not the same as coffee creamer. Coffee cream is similar to half-and-half cream except higher fat, usually 15-18% milk fat, whereas coffee creamer is artificial powdered “cream” for putting in coffee.

    • Reply
      Sophia
      February 28, 2016 at 6:48 pm

      @Kiran Coffee cream is completely different from coffee creamer. Coffee cream is another name for half-and-half: it’s 10% milk fat cream. Coffee creamer is artificial powdered “cream” for putting in coffee.

  • Reply
    TheDook
    December 1, 2015 at 3:24 am

    We made it with premium eggnog for xmas icing. Yumma!

  • Reply
    Julie
    November 29, 2015 at 3:55 am

    This turned out great but I guess salted butter doesn’t work for me…I found it just too salty 🙁 Defintely going to try this with unsalted butter!

    • Reply
      SonjaMarieFischerLeVan
      December 22, 2015 at 4:18 pm

      @Julie Try half salted and 1/2 unsalted….worked for me!

  • Reply
    Kelsey
    November 29, 2015 at 2:22 am

    I’ve been using your recipe for a long time now, and it’s ALWAYS a crowd pleaser. Thank you from Sylvan Lake, Alberta!

  • Reply
    kf2015
    November 29, 2015 at 2:05 am

    Can you use half and half instead of coffee cream?  I’m not a coffee drinker, and not sure what coffee cream is…??

    • Reply
      AidanDevlon
      May 27, 2016 at 12:46 am

      Coffee cream and half & half are pretty much the same thing. 🙂

  • Reply
    Jane
    November 20, 2015 at 2:37 pm

    do you use pure icing sugar or soft icing sugar?

  • Reply
    Erin233
    November 18, 2015 at 2:08 pm

    Hi Everyone, how many days in advance, if any, do you think this could be made? Thanks!

    • Reply
      thekitchenmagpie
      November 18, 2015 at 4:04 pm

      Erin233 You’re good with a couple of days for sure!

      • Reply
        eormonde
        April 27, 2016 at 10:35 am

        I wanna make cupcakes for my sons birthday but wanna do the icing the day before.. so that’s fine? once I am done the icing just refrigerate it until I am ready to ice the cupcakes .. I will need to add food colouring as well but can do that the day of.. ??

        • Reply
          eormonde
          April 27, 2016 at 10:43 am

          also how many cupcakes does it ice??

  • Reply
    JoshHernandez1
    November 18, 2015 at 1:42 pm

    What is coffee cream?? Can I use the whipping cream?

    • Reply
      thekitchenmagpie
      November 18, 2015 at 4:03 pm

      JoshHernandez1 Yes, you can use whipping cream!

  • Reply
    Motherof2
    November 16, 2015 at 7:41 pm

    If you do not have salted butter, could you use a non dairy spread or add salt to the recipe?

    • Reply
      thekitchenmagpie
      November 18, 2015 at 4:04 pm

      @Motherof2 You can, but it won’t spread though as nicely as using salted butter will. You DO need the salt though!

      • Reply
        emmalinerose19
        January 16, 2016 at 3:11 pm

        How much salt should I add to my unsalted butter?

  • Reply
    chattanookee
    November 15, 2015 at 12:14 am

    Tried it just as you wrote it and it turned out fantastic! The salted sweet butter cream and coffee cream (evaporated milk) turned out wonderful tasting and the consistency was good enough to not only do the crumb layer but also as the frosting underneath the fondant. I just can’t understand other folks here though, nitpicking something to death when someone takes time to write out a recipe with photos. 

    • Reply
      thekitchenmagpie
      November 16, 2015 at 1:43 am

      chattanookee Awesome! Glad that you liked it!

    • Reply
      Mery042309
      December 25, 2015 at 7:55 pm

      chattanookee Hi, coffee cream is evaporated milk, like Carnation?

      • Reply
        yanogator
        December 29, 2015 at 3:08 am

        Mery042309 chattanookee  No, coffee cream is a fresh cream, not a canned product. It is lighter than whipping cream, but heavier than half-and-half.

    • Reply
      Sandyj
      May 11, 2016 at 7:11 pm

      chattanookee  I was thinking the exact same thing, if you don’t have what is asked for in the recipe, either work it out, or try another recipe.  I can’t wait to try this, it sounds amazing.  I have a recipe but it is just too sweet and doesn’t set up well.  Very excited to try this one. 

  • Reply
    Ludachriis
    November 11, 2015 at 7:57 am

    How stupid you don’t know where the unsalted butter is? Umm usually right next to the salted ones …. Lmao

  • Reply
    jcfarr1
    November 6, 2015 at 5:57 pm

    Same recipe that is on the side of the Powdered Sugar box!

    • Reply
      thekitchenmagpie
      November 16, 2015 at 1:43 am

      jcfarr1 With salted butter and heavy cream?

      • Reply
        Ppitts319
        March 16, 2016 at 10:24 pm

        Where do u find the coffee cream in the grocery store? What section

        • Reply
          yanogator
          March 24, 2016 at 3:04 pm

          Ppitts319 Dairy. It is cream. If they don’t have it, then whipping cream thinned with a little milk will make coffee cream. It is also known as “light cream”. Since the recipe calls for 4-5 Tbl, I would suggest mixing  3 Tbl cream with 2 Tbl milk.

  • Reply
    Kathleen
    November 1, 2015 at 11:50 pm

    This frosting is absolutely delicious! I used it on cupcakes for my daughter’s birthday party and everyone loved it. Thank you for posting.

  • Reply
    Margia
    November 1, 2015 at 7:40 pm

    Newbie in baking here. Landed on this post thru Google search for buttercream icing. Has many great reviews so I just follow though. It looks really good but oh boy is super sweet for my liking. I think 4 cups of icing sugar is too excessive.

  • Reply
    jfitchhh
    October 31, 2015 at 5:08 am

    OMGGGGGGGGGGGGGGGGGGG!!!!!!!!!!!!!!!! Thank you so so much, I changed a thing or two on it. Only 2 1/2 teaspoons of vanilla, 3 tablespoons of heavy cream. Literally this recipe was my last hope to make buttercream. I’ve made between 5-7 different buttercreams that are just WAY too sweet. I can’t eating it because it makes me sick. I mixed it for a couple minutes. They are delicious! Thank you!

  • Reply
    Angie
    October 16, 2015 at 1:01 pm

    Tried this with cream alternative· Was too sweet and too thick· Try wilton recipe instead but with all butter. Do not recommend this one·

    • Reply
      yanogator
      February 9, 2016 at 10:26 pm

      @Angie but you haven’t tried this one.

  • Reply
    Yfalduti
    October 8, 2015 at 5:30 am

    I am going to try this. I’m trying to recreate my childhood bakery cake from bake rite bakery of Watsonville Ca. They went out of business 17 years ago and I’m still upset about it. Their cakes were a slice of heaven. White cake with white butter cream frosting with lemon filling

  • Reply
    mel
    October 5, 2015 at 11:26 am

    hi for the cream can i use buttermilk?? i only can find 10%cream or cooking cream any suggestions.. thks

    • Reply
      Janeo22
      November 2, 2015 at 11:03 am

      Hi, not for a vanilla or light flavor! I tried it with chocolate though and it rocked! Just my 2 cents.

  • Reply
    Denise Stover
    September 19, 2015 at 7:01 pm

    In the past I’d add almond extract along with the vanilla extract and it gives it somewhat of a depth or body. Don’t misunderstand me, I grew up on buttercream icing/frosting with only vanilla extract, but the almond extract gives it another layer!

    Thank you Kitchen Magpie, for sharing your recipe’s! God Bless!

    • Reply
      thekitchenmagpie
      October 5, 2015 at 7:58 pm

      Denise Stover You are so welcome! The almond extract sounds really good as well!

  • Reply
    guest
    September 14, 2015 at 7:32 pm

    I have always avoided butter cream icing because it never turned out right for me , consistency not right and was way too sweet.

    I tried your recipe and suggestions. It turned out great. Perfect.

    Thank you for posting this recipe. I wont hesitate to use it again!

  • Reply
    yanogator
    September 12, 2015 at 3:22 am

    From reading the comments, it seems that many people think the recipe calls for “non-dairy coffee creamer”, which is not what “coffee cream” is. It’s sad that society is losing its understanding of what real food is.

  • Reply
    yanogator
    September 12, 2015 at 3:20 am

    Why doesn’t the recipe say “1 Tbl of vanilla”, which is the same as 3 tsp and easier to measure? 

    • Reply
      candicemaidment
      October 7, 2015 at 12:07 pm

      Maybe because 3 tsp is easier to adjust to taste than 1 Tbl

    • Reply
      DottieHodge
      October 10, 2015 at 7:04 pm

      yanogator she did say 3 tsp what was you reading

    • Reply
      Ang
      November 4, 2015 at 10:19 pm

      yanogator I didn’t even pick up on that until you mentioned it, but you’re right, good point!

  • Reply
    Donielle
    August 27, 2015 at 12:41 am

    I used your icing recipe last year and it was simply amazing. everyone loved it! in fact my full sheet cake that was made was all gone and there was only about 15 people at the party 🙂 will be forever making this icing for all my cakes. You can’t go wrong! I’m getting excited to be making my daughter’s cake again in 10 days! 

  • Reply
    MickeyThurman
    August 23, 2015 at 10:30 pm

    I just made this and used maple flavoring for some brown sugar cupcakes I made, and it was fantastic.  I had never heard of *icing sugar* so I used powdered sugar. 

    • Reply
      Frazzled Baker
      September 8, 2015 at 8:30 pm

      MickeyThurman You did the right thing…… POWDERED sugar is icing sugar. This should be changed in the recipe to avoid questions like this. No one calls is icing sugar.

      • Reply
        IviaRelle
        September 13, 2015 at 6:03 pm

        Frazzled Baker MickeyThurman Icing sugar is the common name in Canada, where the blogger resides. Don’t knock it ’til you Google it.

        • Reply
          thekitchenmagpie
          September 14, 2015 at 1:47 pm

          IviaRelle Frazzled Baker MickeyThurman Powdered sugar, Confectioner’s Sugar and Icing sugar = all the same thing. Depends on where you live!

          • xpatinfrance
            November 23, 2015 at 12:35 pm

            thekitchenmagpie IviaRelle Frazzled Baker MickeyThurman

            Hi. I’m not sure if this will interest you but I find it interesting. Here in France the literal translation of “powdered sugar” (sucre en poudre) is actually what we in the USA call granulated sugar.  If you want powdered sugar, you have to look for “sucre glace” –  that is sugar meant for icing or frosting (glaçage).  

          • Laura Finch
            February 5, 2016 at 3:04 am

            thekitchenmagpie IviaRelle Frazzled Baker MickeyThurman yep!

        • Reply
          Laura Finch
          February 5, 2016 at 3:04 am

          IviaRelle Frazzled Baker MickeyThurman exactly

      • Reply
        Justclaire
        September 27, 2015 at 12:47 pm

        I’m in Ireland and it’s icing sugar, same in the UK. It’s a big world out there with diff names for lots of things! The recipe it just fine as It is! Try using Google and you’ll learn a few alternate named products!!

      • Reply
        Desiree
        December 6, 2015 at 2:12 am

      • Reply
        Laura Finch
        February 5, 2016 at 3:05 am

        Frazzled Baker MickeyThurman  I do  lol

        • Reply
          Laura Finch
          February 5, 2016 at 3:05 am

          Frazzled Baker MickeyThurman lol

  • Reply
    gee15
    August 23, 2015 at 2:54 pm

    Can someone help me, I would love to use this recipe for a upcoming wedding cake. Its a 3 tier.  Im not sure the amount that I will need. 

    • Reply
      Frazzled Baker
      September 8, 2015 at 8:29 pm

      gee15 I don’t know if anyone answered you yet. but you will need to make this X4 depending on the tier sizes along with doing a crumb coat

      • Reply
        gee15
        September 9, 2015 at 1:24 am

        @Frazzled Baker thank you. I’m using 14, 10, 6 round 2″ pan

  • Reply
    liv
    August 20, 2015 at 8:47 pm

    Hi, thanks for this recipe! Do I have to put the cake in the fridge if it’s not going to be served until the next day? There’s no perishable filling, I’m just concerned with the cream in the icing.

  • Reply
    Tina Jaklic
    August 18, 2015 at 8:21 pm

    Can this icing be made the day before and kept in the fridge?

    • Reply
      Frazzled Baker
      September 8, 2015 at 8:30 pm

      Tina Jaklic Yes, just re-whip

  • Reply
    Kim
    August 14, 2015 at 2:57 am

    Loved this buttercream recipe. It was a hit with my family. After trying a few different recipe, I finally found the one. Thank you so much. It hold up perfectly for the cake I made (gravity beer can pouring in beer mug).

  • Reply
    gee15
    August 1, 2015 at 9:56 pm

    I have a 3 tier wedding cake to make. Can I use this icing on here?

  • Reply
    Allison
    July 27, 2015 at 1:28 am

    Made this and the chocolate. Both a big hit. Added coconut into it to frost pineapple coconut cupcakes. Mmmmm

  • Reply
    Lisa
    July 26, 2015 at 4:31 am

    Beautiful in its simplicity and delicious.  I was using your recipe to ammend a less than adequate recipe so I only had milk, but still it turned out tasty and rescued the cake.  And your right, fresh icing sugar!  What a difference

  • Reply
    LHall26
    July 23, 2015 at 1:29 pm

    Thank you for this recipe! I just made it this past weekend to ice to cupcakes in a cupcake cake for my daughters second birthday. The icing is very tasty and was thick enough to pipe designs with but with all the butter in the recipe the heat rapidly affects the consistency. Even inside of our house the hot, humid NC day was against me. I put the large bowl I made into the fridge to keep it cool while I worked and just pulled it out little by little while I was coloring it and decorating with it. It all held up relatively well once I was done but became pretty soft and did slightly melt in some areas. Overall it is an icing with great taste, but if planning on using it to decorate I would be sure that it can stay cool or else you may have a bit of a mess! Thanks again r the recipe!

  • Reply
    Faith
    July 18, 2015 at 2:53 am

    Thanks  for the recipe. I ate about 5 tblspoons in one sitting 🙂  For the newbies, softened butter doesn’t mean completely soft or microwaved.  A simple google search will show you how.  I doubled the recipe for the first time.  I thought it wouldn’t fit in the mixing bowl,  but the trick is to gradually add the powdered sugar, cream, and vanilla. That way it won’t splash everywhere. I still managed to make a  bit of a mess. When doubled, I was able to crumb coat,  fill, and heavily   frost a layered (9×9) cake and I still had about 1 cup leftover.  Threw that in the freezer because I know all I have to do is whip out the mixer and beat.

    Thanks again. Perfect icing!

  • Reply
    KatieWhite1
    July 17, 2015 at 6:03 pm

    Hi Karlynn… Could you follow this recipe for UNDER fondant or will it be too soft? Thanks so much!

    • Reply
      Nejua07
      July 28, 2015 at 6:54 pm

      Did you try this buttercream under your fondant? If so, how did it work out for you?

      • Reply
        KatieWhite1
        August 15, 2015 at 7:44 pm

        Nejua07  I used a mix of buttercream & choc ganache which tasted better – it set amazingly well in the fridge – I used buttercream that was left over on cupcakes and it was also very stiff when dry.  I am sure both will work.  Test on cake offcuts as you’re going. 

      • Reply
        JanetJones1
        October 25, 2015 at 3:47 pm

        I always use buttercream under fondant

    • Reply
      MelissaMoss
      September 8, 2015 at 2:23 am

      I have used this under fondant many times, and it works out very nicely.

  • Reply
    chocolateforever
    July 14, 2015 at 2:50 pm

    This is THE BEST buttercream icing I have ever made!..Truly the secret is the whipping time on the butter..and it is amazing when adding flavorings or juices from lemons or cherries…Kitchen Magpie, you are the “kitchen Magician” of icings!!!

    • Reply
      thekitchenmagpie
      July 14, 2015 at 3:29 pm

      @chocolateforever  Hahahah that’s the greatest comment ever! Kitchen Magician…I like it!

  • Reply
    lisaparberry
    June 22, 2015 at 2:19 am

    This was the bomb! Thank you! I honestly NEVER make buttercream, because we don’t get along, but I was making a frosting shot as a gift and needed a buttercream to work! This was perfect. I used heavy whipping cream, I think your high fat milk is certainly a huge factor in the yumminess. So again thanks a million! I will be using this again.

  • Reply
    Jay
    June 21, 2015 at 3:26 am

    FANTASTIC recipe!! I used it to ice some baby shower cupcakes and they were just fabulous!! i never used salted butter before and boy do i regret it now!! I didnt have any coffee cream so used whipping cream which seemed to work fine. This iced about 24 cupcakes easily. This recipe is a definite keeper! THANK YOU Karlyn!

  • Reply
    Jay
    June 18, 2015 at 9:08 am

    I used this icing on some cupcakes I was asked to make for a baby shower last weekend and it was AMAZING!!! You should change the recipe to say ‘cook time: 15 minutes’ because that’s how long it took me to whip it!! Oh and this is the first time I’ve ever used salted butter…. What a difference!! I used heavy cream because that’s all I had. This recipe is a definite keeper :). THANK YOU!!

  • Reply
    Sue Burke
    June 15, 2015 at 9:36 pm

    Going to try this recipe this week ! … Can you tell me axcactly what coffee cream is please ?

  • Reply
    karindamaree
    June 15, 2015 at 7:54 am

    Hi there i want to make the icing for my cupcakes today, can i leave out the coffee cream or is itimportant because i cant find any coffee cream, please respond asap, thank you very much

  • Reply
    Jay
    June 13, 2015 at 1:00 pm

    I was asked to make some cupcakes for a baby shower last weekend. Your recipe was the first one to pop up when i googled buttercream icing so i thought i’d try it. Best. Decision. EVER.

    I have NEVER bought salted butter before but I thought i’d trust you and tried it out. OMG. It sure did make a HUGE difference….i couldn’t believe it! I didn’t have coffee cream so just used thickened cream. just amazing!! This covered 24 cupcakes easily. THANK YOU!!!

    PS. i think you’ll have to change the ‘cooking time’ in the recipe to 10 minutes….because that’s how long i whipped the whole thing for!

  • Reply
    Simply Parties
    May 19, 2015 at 1:36 am

    I always, always use salted butter in everything too 😉 Was just looking around trying to see if anyone else used salted butter for buttercream and found you ! #simplypartiesok

  • Reply
    BettyDotstampinupdotnet
    May 17, 2015 at 6:25 am

    ThankUso much. My first time to make buttercream icing upon the insistence of my children, turned out perfectly and they loved the sugar high

  • Reply
    kaylina0511
    May 6, 2015 at 2:07 pm

    Can this be used under fondant?

  • Reply
    Dana Al Mansour
    May 5, 2015 at 6:32 pm

    Hi i need a quick response plz coz i came across this recipe and i wanna try it out for my cupcakes tomorrow. I live in Kuwait and i can’t find coffee cream here. Is it possible to use heavy cream instead?? Will it taste the same?!!

  • Reply
    Guest
    May 3, 2015 at 1:32 am

    I’ve been using a recipe that’s exactly like this, but with unsalted butter & it’s WAY too sweet.  Does the salted butter make it less sweet?

    • Reply
      Frazzled Baker
      May 5, 2015 at 5:29 pm

      @Guest Sorry to jump in, there are some bakers which prefer salted butter which addresses the salt addition to a frosting. However, the preference is unsalted as you can chose the amount of salt you add to your butter cream. Salt cuts the sweetness a bit, you can also try adding acid (lemon/orange juice) as well. If your BC is too sweet, you may have used too much sugar from the beginning. As a suggestion, always scrape down your bowl when mixing to ensure incorporation of every component. Taste as you go, if the recipe calls for 4C icing sugar, begin tasting at 3 cups, and add a little as you go until you are happy with the flavor. I would not recommend adding any more butter/shortening to alleviate sweetness, as some on the net have suggested. Good luck

  • Reply
    JenniferRosa1
    April 25, 2015 at 4:09 pm

    This is the most amazing frosting. I made it for my husband’s birthday today and I couldn’t believe how it turned out. I used fat free hazelnut creamer and it was to die for!

    • Reply
      thekitchenmagpie
      April 27, 2015 at 1:10 pm

      JenniferRosa1 Aw I love hearing from everyone who made it for special occasions! Happy birthday to your hubby!

  • Reply
    LanaKane
    April 21, 2015 at 8:06 pm

    This recipe is great. Limited ingredients and is perfect with the salted butter. I also made the lemon one. Excellent. Great recipes and instructions. Anyone who is getting anything ‘grainy’ is not using powdered sugar. This recipe blends perfectly.

    Thanks a bunch!

    • Reply
      thekitchenmagpie
      April 27, 2015 at 1:09 pm

      LanaKane You are SO welcome! Thanks for letting me know!  The lemon one is my favorite!

    • Reply
      Java_Junkie
      April 27, 2015 at 3:48 pm

      LanaKane  I use this recipe a lot, but not the lemon – will have to give that a go. As for grainy, it could be the powdered sugar itself. I picked up a couple bags from Dollarama one day, and I could beat the living ‘you know what’ out of that icing, and it stayed gritty. Tried a 2nd bag…same thing. Never had a problem with Rogers or even the stuff from Bulk Barn, but that stuff was awful!!

  • Reply
    christineh2
    April 21, 2015 at 12:03 am

    Oh, I also had a white pillsbury cake mix in the house. So, I followed the directions on the box, but “exchanged the required “cup of water” for a cup of “cocnut juice(dollar store), then added a cup of “crushed pinapple(squeeze water out real good) to batter and a small jar of “marachino cherries cut up(also squeeze out excess juice in cherries) mix the batter and fill large muffin pans(there’s 6 in each)I never make small muffins or cupcakes:)

    One box will make 12 large)

    After baking, and while “still warm” i poked holes with toothpick into each cupcake, and lightly drizzled melted butter over tops so it “went into the tiny toothpick holes”…Made it sooo moist, along with what the “crushed pineapple does to any recipe”, especially “zucini bread”…

    Once cooled, (I usually put cupcakes in freezer for a couple hours) Its always easier to ice a cake or cupcakes if slightly frozenI just iced them with the raseberry buttercream icing I wrote about, and lightly sprinkle with coconut! So pretty…

    My hubby really is “not into cupcakes”, but THIS particular one, well…I had just “one left and was going to bring it to a single friend to try…He said “Absolutly NOT!”…It’s staying here! too funny!

    Oh, I’m a “lemon head ” too!…add fresh squeezed lemon and “grated lemon zest” to your buttercream icing…Too die for!…

    Sometimes I just do a “lemon glaze over lemon blueberry muffins, as I don’t want them too heavy.

  • Reply
    christineh2
    April 20, 2015 at 11:48 pm

    I have made mine this way for many years. My grandmother was Polish, and I learned from her(60 years ago!) Yesterday I added a couple teaspoons(to taste) of “seedless Raseberry Jam and a 1/4 cup of “Triple berry Cream cheese…Too DIE for!

    I put this on fudge chocolate large cupcakes “filled with the raseberry jam OR just chop “maricino cherries in quarters and put in batter…YUM, Yum!

  • Reply
    SkylarOsterman
    April 18, 2015 at 12:26 am

    So glad to see another salted butter purist! I don’t believe in unsalted butter. I accept that exists but I see no purpose for it. Whenever I’ve ended up with it accidentally I always just add the salt back in. Thanks for the great recipe!!

    • Reply
      yanogator
      September 12, 2015 at 2:43 am

      SkylarOsterman  There is definitely a purpose for unsalted butter. Salt isn’t added to butter for flavor. Instead, it is a preservative, so the butter can be kept in cold storage for a long time without going bad. Unsalted butter has to be sold when it is fresh. You can add salt for the flavor.

  • Reply
    Frazzled Baker
    April 16, 2015 at 12:31 am

    Hey there. Where did you get the icing sugar? Isn’t it just powered sugar?

    • Reply
      Jen Nee
      June 19, 2015 at 7:17 pm

      Yes it is

  • Reply
    LanaKane
    April 15, 2015 at 4:01 pm

    I am so frustrated with the way this page loads! I am trying to read the comments and it flips to the top because the videos keep reloading!

  • Reply
    ClaudiaAcostaMay
    April 14, 2015 at 2:45 am

    One more question,  this recipe says it serves 6,  if I double the recipe would it be enough to frost two 9 inch cakes? 

  • Reply
    ClaudiaAcostaMay
    April 14, 2015 at 2:44 am

    I am celebrating my son’s 18th birthday and want to use butter cream as the “icing on the cake”  , literally.  I am not a fan of butter creams,  and believe have tried many of them.  This recipe caught my attention because of the salted butter,  will try it on Friday April 17th, 2015 and I’ll post back again next week to give my feed back on the recipe.  Do you have a preference of brand? for the butter?

  • Reply
    Jillian T
    April 7, 2015 at 5:30 pm

    I can’t wait to slap this on my upcoming birthday cupcakes for work….question, does it need to be refridgerated??  How long can the icing stay out so if I make them and take them on a car ride, should I not ice anything until I’m ready to serve?? Please advise. 🙂 Thanks again!

    • Reply
      thekitchenmagpie
      April 8, 2015 at 3:01 pm

      @Jillian T It can stay out for a few hours completely fine!

      • Reply
        Erin233
        November 18, 2015 at 2:06 pm

        thekitchenmagpie  I’m excited to make this!   How many days in advance do you think this could be made?  Or, is that not recommended?  Thanks!!

  • Reply
    Carole W
    April 4, 2015 at 12:16 am

    Is this recipe enough to fill and frost a 9-inch cake?  

    • Reply
      thekitchenmagpie
      April 8, 2015 at 3:01 pm

      @Carole W Sure is!

  • Reply
    melinda_m
    April 3, 2015 at 1:04 am

    I’ve made lots of icing recipes – this is by far and away the BEST one. I’ll never use any others!

    • Reply
      thekitchenmagpie
      April 3, 2015 at 2:06 pm

      melinda_m Glad to hear it! Thanks fo popping by to let me know!

  • Reply
    KristenJamieson
    April 2, 2015 at 3:01 am

    Best icing ever!! I even forgot to put in the vanilla (duh), and it still tasted amazing!

    • Reply
      thekitchenmagpie
      April 2, 2015 at 3:04 am

      KristenJamieson Good to know LOL!

  • Reply
    amy
    March 25, 2015 at 8:49 pm

    Hello,

    Can you pipe roses and such with this recipe?

    • Reply
      thekitchenmagpie
      April 2, 2015 at 3:04 am

      @amy Yes you can!

  • Reply
    Rachel
    March 17, 2015 at 6:48 pm

    I also only ever use salted butter – I’ve had people horrified at me that I don’t use unsalted when the recipe calls for it 😀  I figure adjust as needed…..or not, it hasn’t failed me yet!

    • Reply
      thekitchenmagpie
      April 2, 2015 at 3:04 am

      @Rachel IF it tastes great off the spoon plain (the butter) then you know it’s amazing and NEVER too salty in the icing. So simple! I don’t get it, a pinch of salt never turns out the same, its’ truly the secret!

  • Reply
    BrennaCollyard
    February 22, 2015 at 9:15 pm

    This frosting is ridiculously insane bonkers delicious! Thank you so much for sharing this recipe. I just made a trial batch of cupcakes for my daughters birthday and I can’t believe how they turned out. I have a feeling I’m going to be singing your praise to a lot of parents come this weekend. One question though, do I need to refrigerate the frosting? Or, would it be fine to make the batch of cupcakes and frosting before the party and have them stay out?

    And thanks again for this recipe, I’m going to use it for everything now, cake, cupcakes, lunch…

  • Reply
    laurensguitar1999
    February 18, 2015 at 9:06 pm

    Is this buttercream stiff enough to pipe roses and such, my grandmother is a cake decorating master, but my cousin and sister want to surprise her with a homemade cake, for her surprise 65th birthday party.

  • Reply
    EagerNewbie77
    February 17, 2015 at 10:43 pm

    Hi there,

    Have been looking all around for an easy yet effective recipe. Just wondering if I can substitute Coffee cream with Sour cream?

    Thank you

  • Reply
    kindredcottage
    February 14, 2015 at 1:13 am

    so very good! added 1 T vanilla ext. plus 1/2 t lemon emulsion. what a light fluffy texture and fresh taste! thank you so much for sharing!

  • Reply
    ShatteredHelix
    February 7, 2015 at 11:31 pm

    I have made this recipe several times with a couple of sight modifications.  Instead of coffee cream, I used the highest percent heavy cream that I could find.  Also, I used un-salted butter for one batch because I did not have any salted (I use both depending on the application) and instead used 1/2 teaspoon fine ground sea salt. I have to say, this is by far my favorite icing and I look forward to experimenting with it in the future to get additional flavors.  Perhaps a chocolate, or mint, or chocolate mint version would be worth trying out.

  • Reply
    Jan Marie
    February 6, 2015 at 1:53 am

    Excellent recipe!  Just made a batch for a 1/2 sheet cake (18×22)  I modified it just a bit for this larger cake: 1 lb butter, 15 c 10x sugar, almost 1/3 c whole w/cream milk and vanilla.  Yummy!!!!

    • Reply
      Chelsea
      March 18, 2015 at 9:39 pm

      Jan Marie Did you ice a single layer or was it a 2-layer 1/2 slab? I’m doing the same cake right now and I’m not sure what icing batch size to use. Thanks Jan!

  • Reply
    3boysNic
    February 4, 2015 at 10:51 am

    How long does it last? I was planning to make the icing Thursday to ice the cake Friday night to eat on Saturday. Will this work? If so, what is the best way to store it in between? Thank you!

    • Reply
      kindredcottage
      February 14, 2015 at 1:11 am

      I ziploc bagged up 1/2 of mine and kept in the fridge.

  • Reply
    threeboys061114
    February 1, 2015 at 12:28 pm

    Where do u buy icing sugar??? I’m from northwest Indiana and CAN NOT find icing sugar in any stores????? Any online site u can give me??? Your recipe sounds too good to miss!!! Thanks -meryl-

    • Reply
      thekitchenmagpie
      February 1, 2015 at 4:30 pm

      threeboys061114 It’s also called powdered sugar and confectioners sugar.

  • Reply
    Laura
    January 30, 2015 at 8:22 pm

    Am looking for a filling for a cake and will definitely try this recipe! How long can it stay out in the open for (ie. If it’s used in a wedding cake, can the cake be displayed for a few hours)?

    Thanks in advance!

  • Reply
    Georgette76
    January 26, 2015 at 3:41 pm

    Wonderful taste and texture, the kids loved the taste of it.

  • Reply
    Katmbs
    January 24, 2015 at 12:51 am

    Outstanding recipe Karlynn! I’m making the Hello Kitty cake for my granddaughters birthday and came across your recipe. Used less cream for piping the icing. This frosting is scrumptious! Can’t go back to any other recipe now. ☺️

  • Reply
    Kelly
    January 17, 2015 at 12:24 am

    This was great. I was able to make this with a hand mixer! Just do small portions and mix well, add a little more, mix well. 

    I did exactly as the recipe instructed, except I substituted buttermilk for the cream. And I omitted the vanilla extract. It tasted amazing without it. Great recipe! Will definitely use this every time we need buttercream icing.

    • Reply
      thekitchenmagpie
      January 17, 2015 at 7:34 pm

      @Kelly Glad that you liked it!

  • Reply
    Sally
    January 16, 2015 at 7:17 am

    I was looking for a buttercream that tastes delicious and would work perfectly for crumb coating… I have to say THIS IS THE BEST AND EASIEST BUTTERCREAM EVER!!!

    Thank you so so much! You are a life saver! 🙂

    • Reply
      thekitchenmagpie
      January 17, 2015 at 7:34 pm

      @Sally Woot! Glad that it worked out for you so well! 

  • Reply
    Edible Delights
    January 15, 2015 at 4:12 am

    This is the by far the Best buttercream recipe! I made it last week & got lots of compliments.

    • Reply
      thekitchenmagpie
      January 17, 2015 at 7:34 pm

      @Edible Delights Fabulous to hear!

  • Reply
    Edible Delights
    January 12, 2015 at 3:32 am

    I made this last night & OMG! This recipe is a winner! !!The French Vanilla coffee creamer added a perfect flavor & using salter butter added another element. This will be my go to recipe.

  • Reply
    klh1907
    January 11, 2015 at 4:00 am

    I think what makes this recipe is the heavy cream (whipping cream). If you don’t want vanilla use a different extract. I’ve added lemon and cocoa. Don’t replace the cream.

  • Reply
    ErinYEG
    January 9, 2015 at 8:53 pm

    HI – I’ve never made buttercream before, but Im wondering if I can use your recipe but instead of heavy cream and vanilla flavor – if you’ve ever used flavoured coffee cream instead? A hazelnut buttercream on a chocolate cake would be SO GOOD!

    • Reply
      honeychile
      January 11, 2015 at 7:11 pm

      ErinYEG, I may not be understanding your question, but I’m not sure whether coffee creamer could be used in lieu of cream.  That’s because most coffee creamers contain little, if any, actual dairy product.  They are mostly water, sugar, and hydrogenated oil.  You could try this on a very small scale to see if it works without breaking down the consistency of the icing.  But I think, instead, I’d still use cream (or half’n’half is what I used in this recipe) and some hazelnut extract.  Even if coffee creamer worked, such a small amount would be unlikely to give you a delicious, recognizable hazelnut taste.  Hazelnut extract would provide that; in fact, I might use half vanilla and half hazelnut extract.  If you try either version, I hope you’ll post here with your results!

  • Reply
    klh1907
    December 25, 2014 at 1:11 am

    Best frosting ever.  I’ve added lemon and cocoa.  Wonderful.

  • Reply
    Peady
    December 18, 2014 at 12:51 am

    This is delicious! :D 

    Thanks bunches! 

  • Reply
    Allison
    December 16, 2014 at 5:58 pm

    Thank you for the recipe – I’ve just made two batches (separate colors) and they are both delicious! I also added Peppermint extract to my green buttercream to place on the chocolate Cupcakes – I have a feeling this will be yummy! Thanks again for sharing your wonderful recipe!

  • Reply
    EmilyPelous
    December 15, 2014 at 11:18 pm

    I was wondering, about how many cupcakes would this frost? It sounds really good and I would love to use it on a chocolate cupcake recipe I’m dying to try. Thanks!

  • Reply
    honeychile
    December 11, 2014 at 5:26 pm

    Great recipe!  I haven’t made buttercream frosting in a while and couldn’t remember the proportions; a Google search led me to your welcome recipe.  I usually use salted butter for the same reason you mention.  It seems to cut the cloyingly sweet taste, but I only had unsalted butter on hand.  I added a generous pinch of fine salt, and it worked well.  I substituted half’n’half (that’s what we use in coffee) and used about a third less than the thicker cream.  My favorite vanilla extract is Sonoma Syrup Company’s Vanilla Bean Crush which is a blend of both Madagascar bourbon and Tahitian beans along with vanilla bean seeds. I used 4 tsps.  The end result is delicious and creamy.  It was soft enough to spread, but stiff enough to pipe.  In fact, it spread so cleanly that I didn’t bother with a crumb coat.  I saved enough of the frosting to pipe a simple border around top and bottom and a few piped roses in the center.  Beautiful, simple, delicious!  Thanks again!

  • Reply
    Olga
    December 4, 2014 at 4:10 am

    I just made an icing using your recipe – it worked. It’s so
    good. Thank you for sharing. I have to work on my piping skills a bit more.

  • Reply
    Shirley
    November 15, 2014 at 12:57 am

    Im making a white cake with lemon curd between the layers.  Did you ever try lemon juice in the icing?  I’d love to do that but don’t want to experiment on this one (it’s for a fancy shower) unless I hear someone has actually tried it and it was good.  Anybody try using lemon juice instead of water?  Was it good, too sour, too strong, too odd?  Help.

  • Reply
    david lollis
    October 27, 2014 at 9:57 pm

    is the coffee creamer just any liquid creamer ?

    • Reply
      thekitchenmagpie
      October 31, 2014 at 2:21 pm

      david lollis No it’s a heavy cream between whipping and half and half, but all three will do!

      • Reply
        ShanenSteppenwolf
        January 22, 2015 at 4:27 pm

        thekitchenmagpie david lollis

        So what coffee creamer is the best to use?

        • Reply
          Frazzled Baker
          April 24, 2015 at 7:56 pm

          ShanenSteppenwolf thekitchenmagpie david lollis I don’t want to jump in, but use unflavored Coffee Mate or French Vanillia flavored. Also, as a tip, havae stayed in a few hotels which provide Coffee Mate creamer as well as pure maple syrup. Since they are provided with your meal and/or the room, you have already paid for it. Both can keep forever.

  • Reply
    RedMtl
    October 26, 2014 at 3:38 am

    I frequently wonder at people who seem surprised at the use of salted butter. I don’t use anything else, nor did my Mother or either of my Grandmothers. The salt acts as a catalyst against the sugar, and this chemical reaction is missing with the unsalted butter, resulting in the flatter taste.

    This recipe has been my base for decades, but I rarely see it except in antique cookbooks. Glad someone discovered a preferrence for it and made it more widely known.

    From this starting point I flavour as needed. The most frequent choices for me are coffee-cream, mint or strawberry.

    As a note to the post below, when using almond extract, remember that some people are nut allergic. A such a person, I know from more than fifty years experience that most people never realise that the extract means that the resulting item has nut content. I have lost count of the number of times I have been told that something has no nuts, only to find out too late that extract was used for flavouring.

    If anyone cares to try the coffee flavouring, I recommend using instant dissolved in extremely little liquid. The concentration is greater, and the end result does not have too much liquid.

    • Reply
      thekitchenmagpie
      October 31, 2014 at 2:22 pm

      @RedMtl I know, it’s really weird! Salted butter is where it’s at UNLESS it’s very finicky baking like pastries etc where the balance has to be exact. Thanks for stopping in!!

      • Reply
        RedMtl
        November 3, 2014 at 5:55 am

        thekitchenmagpie How true.  That said, I don’t use unsalted for anything, really, including pastry.  Occasionally I make an exception for puff pastry, but even my Mother didn’t bother with that.

        Have looked around your site and found other things of interest.  Perhaps more comments to follow.

  • Reply
    Brian J
    October 22, 2014 at 8:03 pm

    Karlynn,  When you say “cream” for the icing, is it a heavy cream or half & half?  Thanks

    • Reply
      thekitchenmagpie
      October 31, 2014 at 2:22 pm

      Brian J Half and half works!

  • Reply
    Anna
    October 4, 2014 at 4:38 pm

    Salted butter is by the unsalted butter :/

  • Reply
    juliewilds1
    October 3, 2014 at 7:39 pm

    This was perfect!!!  It was the first time I had ever really decorated a cake from scratch.  I did use orange wilton, which was a greasy mess, and made my fox look mangy.  But it is still cute!  Next time I will make my own bright colors with the yummy buttercream!   Julie

    • Reply
      thekitchenmagpie
      October 31, 2014 at 2:22 pm

      juliewilds1 Oh my goodness how did I miss this? That is ADORABLE!!!!! Thank you for sharing!

  • Reply
    Squirrelcheeks
    September 28, 2014 at 3:39 pm

    Can one freeze this if I have used double cream

  • Reply
    Asadourian
    September 25, 2014 at 9:01 pm

    EakinEagles KitchenMagpie Your yummy icing was used between the layers and under the fondant. So good… pic.twitter.com/dgdbgLTBGY

    • Reply
      KitchenMagpie
      September 25, 2014 at 9:14 pm

      Asadourian EakinEagles Awww I love little bakers in the making!! <3

  • Reply
    KitchenMagpie
    September 25, 2014 at 7:56 pm

    Asadourian EakinEagles Aww is there a pic of the cake ?

  • Reply
    zsantiago39
    September 2, 2014 at 4:03 pm

    I have not tried your recipe yet, but everytime I make buttercream frosting it taste too much like butter. What am I doing wrong?

    I use unsalted butter, powdered sugar, and pure vanilla extract, and a little milk.

    • Reply
      yanogator
      September 12, 2015 at 2:59 am

      zsantiago39  It’s supposed to taste like butter. If you don’t want that, you can use 1/2 butter and 1/2 shortening.

  • Reply
    tessyjo
    August 25, 2014 at 5:29 am

    Tried it. Nailed it. Loved it!

    I used Lurpak slightly salted butter. To quote my 9 yr old daughter “OMG this icing is amazeballs!”.

    My new go to recipe for icing.

  • Reply
    JonMichael
    August 10, 2014 at 1:08 am

    OMG! You are my new BFF. I absolutely hate having to use unsalted butter. Coming across your buttercream icing recipe was a godsend. Thank you! Thank you! And THANK YOU again!!!!

    • Reply
      thekitchenmagpie
      August 10, 2014 at 2:37 pm

      JonMichael Haha yes I am a lover of salted butter! It’s the best in sweet sauces and frostings!

  • Reply
    linda
    August 7, 2014 at 7:07 am

    recipe says “serves 6” Aprox. how many cupcakes will this recipe frost?

    • Reply
      thekitchenmagpie
      August 10, 2014 at 2:35 pm

      @linda It yields around 2 cups ,depends how heavy or light you are with the icing!

  • Reply
    ElsaCakes
    July 8, 2014 at 6:25 am

    This butter cream frosting recipe looks and sounds delicious! I would love to try making this for a birthday cake I am making but because I live in Florida where its HOT and HUMID, I really doubt that this frosting would hold up well since its made from all butter. Can i substitute half of the butter with shortening without it affecting the taste much?

    • Reply
      Lindsey Grimes
      July 8, 2014 at 10:03 pm

      @ElsaCakes I understand what you mean about the hot humid weather. I live in Alabama. As long as you are inside, it doesn’t affect the recipe much. If you are going to be outside, I don’t think that the shortening would hold up any better to the heat…. I honestly don’t know of a frosting that does hold up to the heat well considering what they are made of. LOL Good luck!

  • Reply
    PMiller
    May 25, 2014 at 5:24 pm

    I use evaporated milk instead of cream – its great

  • Reply
    Samantha
    May 15, 2014 at 2:11 am

    Really great recipe! tried it for the first time tonight and it turned out great! i only changed a few things. Instead of using 4-5 tbsp of cream, i used 3 Tbsp of whole Guernsey milk (which has a higher butter fat than the store boughten whole milk), and added 1 tsp of almond extract. really good on spice cake. 🙂 definitely will use this recipe again!

  • Reply
    Donnagk
    April 19, 2014 at 8:55 pm

    Hi, can someone help please – I followed a recipe for Vanilla Buttercream Frosting with 1 cup butter, softened; 3 – 4 cups confectioner’s suger (forgot to sift it); 2 teaspoons vanilla; pinch salt; 2 – 3 tablespoons of half-and-half.    The problem is it is sweet – is there anything I can do to make less sweet???   

  • Reply
    michelle
    April 19, 2014 at 6:57 pm

    Is icing sugar just confectioner powdered sugar

    • Reply
      MelissaMoss
      May 4, 2014 at 12:55 am

      @michelle  Yes!  Look at the FAQ. She addresses it there.

  • Reply
    Betty
    April 18, 2014 at 7:34 pm

    Would this butter cream icing work for a  wedding cake.

    • Reply
      Barbara
      June 29, 2014 at 5:31 am

      @Betty I had a gorgeous simple vanilla cake with buttercream frosting at my wedding.  Best decision ever.  I used floating tiers so each cake layer could be fully frosted instead of simply stacked on one another), and the bakery I used had lovely, skillful designs.  If buttercream is what you like, go for it!

    • Reply
      Murrya
      December 15, 2014 at 11:07 pm

      My wedding cake was a carrot cake with buttercream frosting but the baker topped it with fondant to get the design I wanted.

  • Reply
    Emily
    April 15, 2014 at 4:28 am

    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!

    • Reply
      thekitchenmagpie
      April 15, 2014 at 2:19 pm

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

  • Reply
    April
    March 30, 2014 at 11:14 pm

    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.

    • Reply
      thekitchenmagpie
      April 15, 2014 at 2:19 pm

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

  • Reply
    Ella 1712
    March 22, 2014 at 1:22 am

    • Reply
      Ella 1712
      March 22, 2014 at 1:23 am

      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

      • Reply
        thekitchenmagpie
        April 15, 2014 at 2:18 pm

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

        • Reply
          Ella 1712
          April 16, 2014 at 12:12 am

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

  • Reply
    Walkingyellowmags
    March 21, 2014 at 7:49 pm

    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.

  • Reply
    Angie
    March 17, 2014 at 6:24 am

    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!!

  • Reply
    superjohn12
    March 15, 2014 at 11:40 am

    thanks for this useful info

  • Reply
    ChristinaMosbyChildress
    February 20, 2014 at 10:05 pm

    Yes you can

  • Reply
    Grana143
    February 16, 2014 at 11:41 pm

    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?

    • Reply
      MelissaMoss
      May 4, 2014 at 1:01 am

      Grana143  I have colored this icing various colors with no problems. I find the Wilton’s gel colors make more vibrant colors without thinning your icing out like regular liquid food coloring will do, because you have to use so much to get a vibrant red (not pink). 

      You’ll have to make the cake ahead of time if you want it to set, but it does set after a little while. It will probably set better if you chill it.

  • Reply
    Ella 1712
    February 16, 2014 at 6:56 pm

    hi can i use this frosting under a fondant? 

    Thanks so much 

    • Reply
      ChristinaMosbyChildress
      February 20, 2014 at 10:05 pm

      Yes you can. A thin layer though.

    • Reply
      MelissaMoss
      May 4, 2014 at 12:58 am

      Ella 1712  I have used this icing under fondant and had no problems.

  • Reply
    nikki
    February 10, 2014 at 8:50 am

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

    • Reply
      Norma Ferguson
      December 20, 2014 at 5:17 am

      @nikki  Can I use Grand Marnier?

  • Reply
    Shelby K
    February 6, 2014 at 3:28 am

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

  • Reply
    ChristinaMosbyChildress
    January 29, 2014 at 2:49 pm

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

  • Reply
    lisarr1975
    January 22, 2014 at 10:29 am

    and I use normal thicking cream ? ty

  • Reply
    linda lou 249
    January 15, 2014 at 12:44 am

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

    • Reply
      Ijlydaf
      January 19, 2014 at 1:33 pm

      Powdered sugar is the same as icing sugar

  • Reply
    Surrey Bee
    November 20, 2013 at 1:57 pm

    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!

    • Reply
      LauraFletcher
      December 21, 2013 at 11:41 pm

      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.

  • Reply
    Java_Junkie
    November 13, 2013 at 5:14 pm

    AngelaZemp http://www.onlineconversion.com/cooking.htm

  • Reply
    galidink
    November 12, 2013 at 9:35 pm

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

  • Reply
    stefffie78
    November 12, 2013 at 7:56 pm

    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!!

    • Reply
      thekitchenmagpie
      November 12, 2013 at 7:58 pm

      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.

    • Reply
      trudy
      November 12, 2013 at 9:06 pm

      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.

    • Reply
      galidink
      November 12, 2013 at 9:34 pm

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

    • Reply
      Java_Junkie
      November 13, 2013 at 5:12 pm

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

    • Reply
      CherylPereira
      November 14, 2013 at 2:04 pm

      stefffie78 

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

    • Reply
      CharleneIrvine
      November 14, 2013 at 5:07 pm

      stefffie78 

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

    • Reply
      boxermama
      November 19, 2013 at 5:52 pm

      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.

    • Reply
      graysue
      November 20, 2013 at 10:52 pm

      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.

    • Reply
      Allie64
      January 17, 2014 at 8:42 pm

      stefffie78 I used half & half and it was amazing!!!!!

    • Reply
      Ijlydaf
      January 19, 2014 at 1:35 pm

      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

    • Reply
      janine6
      March 23, 2014 at 6:37 pm

      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

  • Reply
    anitamaxb
    November 5, 2013 at 12:38 pm

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

  • Reply
    Dallis Cook
    October 29, 2013 at 3:02 pm

    Is it just regular half and half coffee cream

    • Reply
      MelissaMoss
      May 4, 2014 at 1:04 am

      Dallis Cook  Yes, half and half works fine.

  • Reply
    galidink
    October 25, 2013 at 2:06 pm

    thank you ; )

  • Reply
    KimberlyRead
    October 24, 2013 at 8:03 am

    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!

    • Reply
      thekitchenmagpie
      October 25, 2013 at 1:06 pm

      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!

  • Reply
    Faith
    October 24, 2013 at 3:16 am

    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

    • Reply
      thekitchenmagpie
      October 25, 2013 at 1:07 pm

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

  • Reply
    GailAnnDinkel
    October 22, 2013 at 2:51 pm

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

    • Reply
      thekitchenmagpie
      October 25, 2013 at 1:07 pm

      GailAnnDinkel Pipes stars and simple shapes, crusts a little bit.

  • Reply
    PatriciaLauraLucado
    October 21, 2013 at 9:03 pm

    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!!!! 

    • Reply
      thekitchenmagpie
      October 22, 2013 at 2:42 pm

      PatriciaLauraLucado Now that sounds good!!!

  • Reply
    PammySue1
    October 19, 2013 at 6:38 pm

    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.

    • Reply
      thekitchenmagpie
      October 22, 2013 at 2:41 pm

      PammySue1  Aw, so glad they like it! 

  • Reply
    FaizaQaiser
    October 17, 2013 at 12:22 pm

    Thank you thank you thank you so much for this recipe , i couldn’t find unsalted butter in my area and it made me so sad . I thought i just have to stick with making plain cakes without decorations.

    • Reply
      thekitchenmagpie
      October 22, 2013 at 2:41 pm

      FaizaQaiser You are so welcome! Enjoy!

  • Reply
    AngelaZemp
    October 16, 2013 at 12:22 pm

    Hi, this recipe sounds great!! However, I’m from the UK, and have no clue what the Cup system  translates to in Metric!!! Could you maybe include the Metric equivalents in your next recipe, for us Brits??!! 😉

    Many thanks!!

    Angela Zemp

  • Reply
    JeffricJohnDelaPaz
    October 12, 2013 at 12:45 pm

    I just finished making this. And I should say, superb! Though I was quite anxious about the 3 tsp of vanilla extract and the salted butter, but damn! Seems like I’ll be using your recipe for quite some time!

    -Jep de la Paz

    Auditor/Baker

    • Reply
      thekitchenmagpie
      October 22, 2013 at 2:42 pm

      JeffricJohnDelaPaz I’m so glad that you liked it! Yes, three tsp seems like a lot of vanilla, but everything  comes together perfectly, somehow!

  • Reply
    Sarwatibraaz
    September 29, 2013 at 8:15 am

    How many cups does this yield?

  • Reply
    Lagers
    September 13, 2013 at 12:32 pm

    I love this icing!! I like to use different favors of coffee cream to give it a little something extra!! My favorite so far is French vanilla but there are so many options out there!!

  • Reply
    NurseLovesFarmer
    September 1, 2013 at 1:45 pm

    This was GREAT! Congrats on such a successful recipe/blog post!

  • Reply
    MelisaMcMorland
    August 30, 2013 at 8:06 pm

    AMAZING RECIPE!!! Love this and tastes awesome!

    • Reply
      thekitchenmagpie
      October 22, 2013 at 2:42 pm

      MelisaMcMorland Glad you liked it!

  • Reply
    lostdwarf
    August 26, 2013 at 2:12 am

    The best buttercream. I made some for my mini cupcakes; this one and the cream cheese one were a hit. I had a couple of kids eating icing without the cupcakes 🙂 It’s how I know it’s the best!

  • Reply
    MelissaCollett
    August 23, 2013 at 12:45 am

    Hi just wondering if u can just use normal whipping cream instead of coffee cream. I’m from Australia and not familiar with that ingredient. Thanks 🙂

  • Reply
    xLauren
    August 22, 2013 at 8:40 am

    Im using your icing for 200 cupcakes im making. Can i leave my cupcakes frosted at room temp for the next day? Im worried if the cream is perishable like milk.

  • Reply
    bakerbrit
    August 21, 2013 at 11:09 pm

    Hi there! I used this recipe and everyone loved it! Actually I am using it as frosting for wedding cupcakes this weekend. I tried it out a while ago though and forgot how much it made. I know it says serves 6 but I was wondering what you mean by that? Either in cupcakes amount or cake pan size will do. Just need a round a bout answer for shopping. Thanks so much for sharing!

  • Reply
    nburke178
    August 18, 2013 at 5:30 am

    Can you use confectioners sugar?

    • Reply
      AmyColeman2
      August 19, 2013 at 12:45 am

      nburke178 Confectioners Sugar = Powdered Icing Sugar

      • Reply
        ConneeMcCallon
        December 2, 2013 at 12:43 am

        AmyColeman2 nburke178  There you go that answers my question. Powder Sugar aka icing sugar. thanks

  • Reply
    Karlynn Johnston
    August 15, 2013 at 4:38 pm

    I am so glad you liked it! Also very glad to meet another Edmontonian!

    • Reply
      Carmz
      October 28, 2013 at 6:16 pm

      Perhaps Edmontonians are attracted to great icing! I’m from there also 🙂

  • Reply
    AmyColeman2
    August 15, 2013 at 3:09 pm

    I used this icing a few weeks ago for my Dad’s birthday and it was AWESOME! Even Mom, who has relied on her overly sweet buttercream recipe for 30+ years, was impressed and asked for the recipe. It is the perfect combination of fluffiness and sweetness (which my teeth appreciated). Using this recipe again for a 5 year celebration cake for one of my employees. 

    P.S. – I didnt realize we both live in Edmonton when I found your blog. Its always nice to find locals!

  • Reply
    CatsCudey
    August 11, 2013 at 2:45 pm

    You should use clear vanilla instead of black vanilla. You can take out 1 tsp of vanilla and add 1 tsp of almond flavor. It just tweaks that flavor of the vanilla.

  • Reply
    CatsCudey
    August 11, 2013 at 2:41 pm

    You can use whipped cream to. Also if you want to make flowers put the icing sugar through a fine sieve and use less whipping cream. I use a different butter cream icing made with shortening for decorations because it holds the decorations better. 

  • Reply
    Loveysgirl
    August 7, 2013 at 8:22 pm

    The best icing I’ve ever tasted!  It’s a new household favourite…no more store bought.

  • Reply
    dfdfdfdfdfdgggtgt
    July 30, 2013 at 12:45 am

    I actually (now that I think about it)

    In DON”T like the recipe:P

  • Reply
    dfdfdfdfdfdgggtgt
    July 30, 2013 at 12:43 am

    Wow but I don’t have any coffee cream and our house doesn’t use salted butter so the rest of the butter will be a waste so I’m just going to stick to another recipe

    • Reply
      penny
      August 9, 2013 at 7:41 am

      dfdfdfdfdfdgggtgt add in salt maybe?

    • Reply
      DesireeMarettaPoirier
      September 28, 2013 at 4:57 am

      dfdfdfdfdfdgggtgt I made this with unsalted butter, I just added 1/2 tsp salt and it turned out AMAZING

  • Reply
    Karlynn Johnston
    July 22, 2013 at 2:59 am

    It might!

  • Reply
    Karlynn Johnston
    July 21, 2013 at 11:55 pm

    Yes, for stars but not flower shapes.

  • Reply
    galidink
    July 20, 2013 at 3:24 pm

    can this be piped for cake decorating , , will it hold up ?

  • Reply
    Karlynn Johnston
    July 17, 2013 at 2:41 pm

    Glad you liked it!

  • Reply
    Joy
    July 14, 2013 at 5:54 pm

    Ok, I needed a really good frosting really quick for cupcakes. I ran across this one so thought I would give it  try. I had everything needed but the cream, and didn’t want to make a trip to the store. After searching around, I found CoffeeMate liquid creamer in French Vanilla, so thought I’d give it a try, as I had no other choice. The frosting turned out wonderful! It was the individual servings, so I used 5 containers.  I have these in different flavors, so might try another one the next time. Yummmmmmm!!!

    • Reply
      RoxC13
      July 22, 2013 at 1:01 am

      I have some coffeemate coconut & caramel (smells like the girl scout cookies..) Do you think that’ll do the trick?

  • Reply
    AmeliaHoughton
    July 12, 2013 at 10:20 pm

    You should definitely add those drops of lemon juice – my grandmother always did! Its delicious!!

  • Reply
    DebraBlatz
    July 6, 2013 at 3:55 am

    I made a half sheet cake for the 4th of july..and this was the first time I used this recipie..and it was great.. but I found out..I had to double the recipie..to have enough icing to cover the cake and do the border. but.. I used the left over icing..to do cupcakes also.. but I made my roses and ect out of royal icing..but the next time.. I try this icing..I will do the entire cake.. with it.. and I also forgot to add vanilla..but the flavor of the coffee cream was just fine..I used brown butter southern pecan.. and also..for a tip.. I thought it was a little sweet for me.. so added 2 table spoons for all purpose flower.. it helps also to cut the sweetness.. and needless to say..I didnt bring one piece of cake back home with me..it got devoured.. ..

  • Reply
    Java_Junkie
    June 30, 2013 at 10:02 pm

    I’ve tried a few Buttercream Icings and they’ve all been “meh, OK”.  Last week I decided to break away from just the “OK” & try something new.  I’m so glad this was the 1st page to pop up in my search.  This is by far the best BC Icing I’ve ever had.  I don’t like overly sweet icing & this is sweet enough for my liking, but still sweet enough that the kids LOVED it.  The consistency (which I usually struggle with big time) was bang on!!

    I’m with ginaandjeremy…this is my go to recipe from now on.  The others shall be deleted :-).  Thank you so much!!!

  • Reply
    Msquaredfamily
    June 28, 2013 at 4:48 pm

    My apologies if this has been answered already (I looked through the comments and did not come across an answer).. I’m new to icing/decorating and I am wondering if this recipe would work for a frozen buttercream transfer? I’ve seen others who say buttercream without shortening is less “stable”, but I’m unsure if that means it won’t freeze as well in order to do a transfer. Any advice would be much appreciated – thanks in advance 🙂

    • Reply
      Sharon
      July 11, 2013 at 2:57 pm

      @Msquaredfamily  Hello fellow baker!

      This recipe should work beautifully for a frozen buttercream transfer!  

      Reason:  Butter gets VERY HARD when chilled (or frozen!).  So go ahead and have fun with your transfer!  

      Sharon 🙂

  • Reply
    Karlynn Johnston
    June 26, 2013 at 1:52 pm

    Possibly but the taste will change, the ratio as-is makes this fantastic..change at risk!

  • Reply
    desserina
    June 26, 2013 at 9:33 am

    Is it possible to use less sugar? I want to try this out ASAP, but I’m afraid of it being too buttery or too sweet, which is what I hate the most! I have never had good buttercream and I don’t know what the fuss is about…I really hope this recipe will change my mind about that!

    • Reply
      stefffie78
      June 27, 2013 at 5:12 pm

      desserina if you don’t like things buttery and sweet you will never like any buttercream icing 🙁

  • Reply
    Karlynn Johnston
    June 25, 2013 at 6:18 pm

    Treat the icing like you would treat anything perishable because of the cream and butter in it! Yes to the fridge.

  • Reply
    shireza
    June 25, 2013 at 10:58 am

    Hi! Sounds like a good recipe ….. but would I have to keep the cake in the fridge if i make it a day ahead of my party? I am concerned that the cream needs refrigeration.

  • Reply
    Karlynn Johnston
    June 25, 2013 at 12:29 am

    Oh that sounds divine!

  • Reply
    skcassibo
    June 22, 2013 at 2:38 am

    This icing turned out wonderful. I’ve always used the buttercream icing recipe that calls for shortening and butter but just butter is so much better. I was frosting strawberry cupcakes with strawberry/rhubarb filling so I  diluted a couple of teaspoons of strawberry jello powder in the whip cream before adding it to the icing. I also garnished the tops with a chocolate dipped strawberry. Yummy, Thank you! Hoping they go over well for my daughter’s engagement party.

  • Reply
    Laura Brown
    June 14, 2013 at 7:26 pm

    Best icing ever. So flavorful and smooth. I couldn’t stop licking the spoon. Thank for sharing this recipe….

  • Reply
    bobisu
    June 10, 2013 at 6:03 pm

    This is the same recipe my mom taught me 40 years ago!!!  It’s so delish!

  • Reply
    Karlynn Johnston
    June 6, 2013 at 3:46 am

    Aw thanks so much! I hope to see you “around” here more! (and keep on commenting, I love it!)

  • Reply
    Marie
    June 6, 2013 at 2:36 am

    I usually don’t  comment after trying a recipe, even if I liked it .  I always mean to , but somehow never get around to it.  I had to take the time tonight. I tried the butterrem recipe today and OMG… it is the BEST I’ve ever had.  Who knew? .. salted butter and cream would make such a difference.  And its  so versatile.  I doubled the recipe then divided the finised into three prts.  I added lemon curd to one, semisweet ganache to the second, and vanilla bean paste to the third…ALL winners.

    This one is a keeper.  Thank You Karlynn!!!

  • Reply
    ladams1221
    May 19, 2013 at 10:03 am

    US Federal code CFR 21 part 131:

    Light cream (also known as coffee cream or table cream) must contain at least 18% but less than 30% milkfat. It is the lightest true cream.

    Half-and-half is lighter than any of the true creams, containing at least 10.5% but less than 18% milkfat

  • Reply
    trudy
    May 11, 2013 at 2:42 am

    Coffee Cream (IN THE U.S.) is referred to as Half n Half.    Half n Half is half heavy cream, half milk.  It’s perfect for coffee.

  • Reply
    stefffie78
    May 10, 2013 at 11:19 pm

    what’s coffee cream??

  • Reply
    AlisonCarnacchio
    April 26, 2013 at 12:28 am

    i made cupcakes with this buttercream and it was yummy, i also was able to dye it blue too. Great to work with!

  • Reply
    Melissa
    April 23, 2013 at 7:22 pm

    This icing was amazing! I made a cupcake cake for my daughter’s First Communion! I even made it swirled blue and white and people asked me for the recipe!

    Thank you so much!

  • Reply
    walkerlady
    April 22, 2013 at 7:36 pm

    What is icing sugar?  Is it powdered sugar?  And by coffee cream, do you mean like coffee mate?  Or like half and half, light cream?  not sure what you are referring to!  Please let me know!

  • Reply
    gwardell2001
    April 22, 2013 at 1:13 am

    I made this tonight w/ Ghiradelli’s unsweetened choaco powder and it was fabulous! My husband who never likes my frosting likes this recipe. I will use it again for certain!

  • Reply
    Ugomma
    April 21, 2013 at 8:12 am

    Does anyone know how I could tweak this to make a WHITE CHOCOLATE buttercream frosting??

  • Reply
    th2o
    April 19, 2013 at 6:17 pm

    As a very serious baker I must disagree on your butter choice. Salted butter is a condiment and should be used as such. Salt is added by the manufacturer as a preservative, to enhance the flavor and to mask odors. It allows them to use a lower quality product to start with. Salt adds shelf life of up to 5 months, unsalted is 3. You could be buying old butter to start with. There is no standard to the amount of salt used. Rule of thumb is 1/4 tsp per stick. Some use much more. A cup of salted butter means your using a minimum of 1 teaspoon of salt. A color agent Annatto is also added to most salted butter. Unsalted butter is creamier and sweeter. You can smell the difference. Salt enhances flavor. That’s why an unsalted butter recipe calls for a pinch salt. You control how much.

    For this recipe: coffee cream = heavy cream aka whipping cream (most butter fat), icing sugar = confectionary sugar aka 10x powder sugar. If its too thin add more sugar or just start with less liquid. Double strength vanilla = 1 1/2 tsp not 3. Yes refrigerate… it’s butter.

    This was not written as a dig or put down only fact and experience based opinion. Hopefully some will try and taste the difference.

    • Reply
      Sharon
      July 11, 2013 at 3:01 pm

      th2o 

      Thanks for Sharing!  It’s wonderful to get an expert’s opinion to help understand the basics 🙂

  • Reply
    th2o
    April 19, 2013 at 1:31 am

    As a very serious baker I must disagree on your butter choice. Salted butter is a condiment and should be used as such. Salt is added by the manufacturer as a preservative, to enhance the flavor and to mask odors. It allows them to use a lower quality product to start with. Salt adds shelf life of up to 5 months, unsalted is 3. You could be buying old butter to start with. There is no standard to the amount of salt used. Rule of thumb is 1/4 tsp per stick. Some use much more. A cup of salted butter means your using a minimum of 1 teaspoon of salt. A color agent Annatto is also added to most salted butter. Unsalted butter is creamier and sweeter. You can smell the difference. Salt enhances flavor. That’s why an unsalted butter recipe calls for a pinch salt. You control how much.

    For this recipe: coffee cream = heavy cream aka whipping cream (most butter fat), icing sugar = confectionary sugar aka 10x powder sugar. If your finished icing is too thin add more sugar or just start with less liquid. Double strength vanilla = 1 1/2 tsp not 3. Yes refrigerate… it’s butter.

    This was not written as a dig or put down only a fact and experience based opinion. Hopefully some will try and taste the difference!

  • Reply
    jrodriguezsocal
    April 14, 2013 at 8:17 pm

    This recipe is wonderful!  I made the chocolate frosting with your chocolate cake recipe and got one compliment that it was “better than a bakery”!  :)  The only thing I would change is on the recipe is to add a time length for whipping the butter:  this was my first time making buttercream frosting, and I whipped for a very long time before realizing that adding the powdered sugar would create the desired texture.

  • Reply
    Karlynn Johnston
    April 8, 2013 at 10:37 pm

    Works for stars, piping but not for anything like roses!

  • Reply
    melissa
    April 6, 2013 at 4:09 pm

    Thank you for sharing! I can’t wait to try this! It sounds delicious! I am going to make a Cupcake Cake for my daughter’s First Communion and I don’t normally bake so it should be fun!

    Melissa in Caledon, ON, Canada

  • Reply
    Debbie Magoffin
    March 18, 2013 at 1:56 pm

    A must try it is soooo good melts in your mouth going to use on my Sons Wedding cupcakes. And you can use food colouring in it.

    • Reply
      Karla J
      April 8, 2013 at 7:35 pm

      does it work for decorating as well or will it fall flat?

  • Reply
    ginaandjeremy
    March 18, 2013 at 4:54 am

    I typically do not like buttercream icing, but this is hands down the best I’ve ever tasted! Its not overly sweet which is wonderful!! I doubled the recipe as I had 48 cupcakes to frost and still had plenty left over. Which I’ve put into the fridge to frost a cake tomorrow. This will be my go to icing recipe from now on!

  • Reply
    NatsIPFarmer
    March 15, 2013 at 7:06 am

    How doi make this chocolate flavour?

  • Reply
    SheriRusso
    March 13, 2013 at 11:48 pm

    What exactly is coffee cream?  I have never seen it in my store.  We have whipping cream, heavy cream, half and half (half milk, Half cream-which most people use in their coffee….) and light cream here in NJ.  which cream should I use?

    • Reply
      Irisheyes0913
      April 12, 2013 at 10:59 pm

      Americans would use half & half

    • Reply
      gwardell2001
      April 22, 2013 at 1:15 am

      Half and half is coffee cream. Or I use the all natural sweet cream creamer and it was yummy! (And all I had in fridge)

    • Reply
      walkerlady
      April 22, 2013 at 7:37 pm

      SheriRusso  I asked the same thing!!  and what is icing sugar?  is it 10x or powdered sugar? 

    • Reply
      MCasoni
      May 18, 2013 at 2:39 am

      SheriRusso Coffee Cream is indeed your half and half! 😀

    • Reply
      LaurenLaporte
      June 23, 2013 at 4:37 pm

      SheriRusso incase no one has replied to your question, coffee cream is usually 18% cream….you’ll have to look for the fat percentage on those cartons and search for 18%

    • Reply
      Java_Junkie
      June 30, 2013 at 9:53 pm

      SheriRusso Where I live Coffee Cream is 18%. 

  • Reply
    AmandaRoss
    March 13, 2013 at 9:31 pm

    I tried this recipe last night. The taste was good but the icing was very thin and made my cake too moist almost to the point it was soggy. Anybody know what i can do to change that for next time?

    • Reply
      Danaroo
      April 21, 2013 at 1:59 am

      AmandaRoss add more sugar or less cream

    • Reply
      walkerlady
      April 22, 2013 at 7:37 pm

      AmandaRoss use less cream and/or more sugar!

    • Reply
      MCasoni
      May 18, 2013 at 2:40 am

      AmandaRoss Add more icing sugar! 

    • Reply
      Marie
      June 6, 2013 at 2:41 am

      AmandaRoss  I added the  full 5TBSP of cream in my recipe and at first the frosting seemed thin too, thenI turned the mixer n the highest speedand whippedth frosting for about 7 minutes and it became light and flufffy… which I prefer…. but very spreadable.

  • Reply
    AmandaRoss
    March 13, 2013 at 9:30 pm

    I tried this recipe last night. The taste was good the icing  was very thin and made my cake too moist almost to the point it soggy. Anybody know what i can do to change that for next time?

    • Reply
      wishchild7
      June 17, 2013 at 10:59 pm

      AmandaRoss  add less cream

  • Reply
    CharzStarz
    March 10, 2013 at 7:14 pm

    Also was wondering if I can add some food coloring?

    • Reply
      wishchild7
      June 17, 2013 at 11:00 pm

      CharzStarz  yes but its better if you squeeze fresh fruit and use there juices

  • Reply
    CharzStarz
    March 10, 2013 at 7:03 pm

    I am excited to try this recipe for my nephew’s 6th birthday cake 🙂 but I was wondering if an electric mixer is absolutely needed to achieve fluffy buttercream? or can I just use my good ole wooden spoon and muscles?

    • Reply
      wishchild7
      June 17, 2013 at 11:01 pm

      CharzStarz  muscles work

  • Reply
    MirandaAlexandriaVerven
    March 3, 2013 at 10:45 pm

    This is my new favourite butter cream!Thanks so much for sharing!I didn’t have cream so I used milk but I also mixed sour cream into my milk to make a cream constancy, it’s awesome! :) 

  • Reply
    MirandaAlexandriaVerven
    March 3, 2013 at 10:44 pm

    can I use milk instead of cream?

  • Reply
    Karlynn Johnston
    February 21, 2013 at 1:58 am

    Oh,at least two batches for that! I’m a heavy icer…I would err on the side of caution and say three!

  • Reply
    StephanieBoring
    February 20, 2013 at 8:51 pm

    I’m making 48 cupcakes and want to use this recipe. How many batches should I make to cover 48 cupcakes generously? Thanks!

  • Reply
    Karlynn Johnston
    February 18, 2013 at 10:49 pm

    Yes, you can color it!

  • Reply
    gidget98
    February 18, 2013 at 3:06 am

    can you use food coloring? I need to make yellow and purple frosting for a bithday cake for my grandaughter.

  • Reply
    likerofthisrecipe
    February 18, 2013 at 2:19 am

    AMAZING!!!!  needs a little more butter though

     

  • Reply
    DorindaSpiers
    February 13, 2013 at 5:55 pm

    I have always used this recipe for my icing. I do not use the coffee cream and the icing lasts forever in the frig. I don’t use as much vanilla either. Doesn’t it make it too strong? My vanilla is from Mexico and has the bean in it. I think it would be to strong if I used three teaspoons. 

    • Reply
      TayKayRos_Love
      June 12, 2013 at 2:31 am

      DorindaSpiers  So what do you use instead of the coffee cream? I’d like to try this.

  • Reply
    Bakergirl
    February 12, 2013 at 3:44 pm

    I tried this recipe last week and it is the BEST buttercream recipe I have found. It’s my new go-to recipe! Whipping the butter until its white and using heavy cream make all the difference! I don’t like using shortening as most recipes call for, this recipe is lighter and perfectly fluffy. Love it!

    • Reply
      Foreveradame
      June 9, 2013 at 5:13 pm

      Bakergirl How long do you whip it for…mine turned out perfect, but i am curious what whipping it longer would do

  • Reply
    AmandaM
    February 8, 2013 at 4:14 am

    Hi!! Well the first time I made this I fell in love! I’ve tried many recipes but could never find any I liked until now! The first couple of times I made it, the consistency was perfect however, lately it had been melting. I can’t understand what I might be doing wrong if I’m not doing anything different. Do you use your butter at room temperature or cold from the fridge?

    • Reply
      sweetsbyrae
      March 27, 2013 at 1:17 pm

       AmandaM I’ve found that butter based buttercreams only hold up in certain temperature and climates. I live in the chicago area and last summer I had trouble getting my buttercream to stay stiff and not separate and droop, but the buttercreams with  shortening and butter hold up much better!

  • Reply
    AmandaM
    February 8, 2013 at 4:12 am

    Hi! Well the first time I made this I fell in love! I’ve tried many recipes but could never find any I liked until now! The first couple of times I made it, the consistency was perfect however, lately it had been melting. I can’t understand what I might be doing wrong if I’m not doing anything different. Do you use your butter at room temperature or cold from the fridge?

  • Reply
    kurtrer
    February 7, 2013 at 6:52 pm

    I just made this, with a twist. Instead of vanilla I used lemon juice. It is devine. I keep catching my self running my fingers along the edge of the bowl.

     

  • Reply
    Strawberry Mint
    February 5, 2013 at 12:06 am

    This sounds amazing. I always use salted butter as well, but I’ve never tried using icing sugar or coffee cream. I am going to use this as my “go-to” icing recipe from now on!

     

  • Reply
    Karlynn Johnston
    February 4, 2013 at 6:30 pm

    Treat it like butter, it’s ok out for a while at room temp but it has to be kept cold so it doesn’t spoil.

  • Reply
    sundaecone888
    February 4, 2013 at 4:20 am

    Just finished making this,…and it is fantastic! In fact, I had been very excited to try it out since reading your entry last week, but couldn’t find the time until today. Thank you for your generosity in sharing this recipe! I will not make my buttercream icing any other way from now on. The texture’s great and the taste is heavenly! I highly recommend this recipe to everyone! ^^

  • Reply
    Becko
    February 4, 2013 at 3:45 am

    Do I have to keep this buttercream in fridge? Once I decorate cake does it have to be in frige?

    • Reply
      DorindaSpiers
      February 13, 2013 at 5:57 pm

       Becko No it does not need to be in frig. 

       

      • Reply
        joneswendola
        June 19, 2013 at 2:09 am

        DorindaSpiers Becko sorry, I’m mentally ill so that’s my excuse, but to abbreviate ‘refrigerator’ you don’t have to actually spell the abbreviation with the letters from the actual word.  Refrigerator is abbreviated as “Fridge” – yes, there is no ‘d’ in the word ‘refrigerator’ but no matter; this is how you write it. Thank you. I’m not twitching so much anymore…And great advice, by the way!

  • Reply
    MarilynTittle
    January 31, 2013 at 4:12 am

    I have been baking for 50 years and never found what I thought was “the best” butter cream frosting – until today! Soooo good. Thank you!

  • Reply
    jaycats
    January 30, 2013 at 10:28 pm

    I love this icing, but I put a twist on it today and my mind was blown…. add  1/3 cup of chocolate hazlenut spread and it takes it to a whole new level.

     

  • Reply
    shern
    January 29, 2013 at 7:18 pm

    best icing i have ever tasted thank you verrrryyy much.

  • Reply
    April R
    January 28, 2013 at 5:08 am

    I am making a rainbow cake with icing between all 6 layer, do you think this would be a good icing to use? Or would it be to much salt?

     

    • Reply
      AlishaDelver
      January 28, 2013 at 9:17 pm

       April R

       This recipe is perfect! Not to salty, does not taste like butter, and great consitency.

      Enjoy

       

    • Reply
      shern
      January 29, 2013 at 7:20 pm

       April R its not salty at all. the salt just tones down the sweet.. id recamend it for any cake 🙂

       

  • Reply
    dria06hplova
    January 27, 2013 at 3:57 pm

    OMG I just made this and I kept on saying the Lord’s name in vain. Sweet Lord forgive me. I couldn’t stop thinking about it after I licked the spoon!! This is the best I ever had forreal!!! I’m not using any others but this one

  • Reply
    SimonCantlon
    January 25, 2013 at 10:45 pm

    I cant wait to try this recepie. I have been using Trex instead of butter as i was recommended this by the teacher in a class i attended. Its good for piping but does not taste so good….

  • Reply
    madz902
    January 25, 2013 at 12:18 am

    I regrettably, just made a random batch of buttercream and since it turned out so sweet, just googled techniques to make a buttercream less sweet – wish I came across this earlier! What a genius idea to use salted butter!  It’s typically cheaper too!

  • Reply
    Shells
    January 23, 2013 at 7:15 am

    Can you make roses an boarders with this?
    I have a hard time finding recipes I can decorate with?

    • Reply
      AlishaDelver
      January 28, 2013 at 9:20 pm

       Shells

       Maybe use less cream to get it to be a bit stiffer. I made the recipe with the maximum amount of liquids and me petals were droopy.

  • Reply
    ginapsalm119
    January 22, 2013 at 12:36 am

    Hi there, I have no idea what COFFEE CREAM is, can you help!? 

    • Reply
      ladams1221
      March 16, 2013 at 3:43 pm

       ginapsalm119  – It’s labeled “light cream” as opposed to “heavy” or Whipping” cream.

  • Reply
    AlishaDelver
    January 18, 2013 at 11:29 pm

    This truely is the BEST buttercream icing! I followed the direcitons to the T and it turned out amazing. I couln’t stop liking the beater blades!!

  • Reply
    website development Ahmedabad
    January 12, 2013 at 4:50 am

    Thanks for sharing this.

  • Reply
    Karlynn Johnston
    January 10, 2013 at 6:04 pm

    I laughed when I read this! BEST description ever!! thanks Alix!

  • Reply
    AlixBoyington
    January 9, 2013 at 9:14 pm

    Tastes like angels tears, oh my goodness this recipe is fabulous!!!

  • Reply
    JeanieMcVay
    December 30, 2012 at 7:07 pm

    I Used Almond Joy one time and Carmel Macciato flavored coffee creamer Internstional Delight has flavored coffee creamer in the cold cases near the milk

  • Reply
    JeanieMcVay
    December 30, 2012 at 6:59 pm

    I used flavored coffee creamer International Delight has flavored coffee creamer in the cold case at stores near the milk Almond Joy and the Carmel Macchiato were both delicious!!!!

  • Reply
    merry_pilgrim
    December 29, 2012 at 9:09 pm

    By coffee cream, did you mean “half & half” or something else?

  • Reply
    Desdemona687
    December 25, 2012 at 2:33 am

    Hi Karlynn!  I totally agree about the salted butter, it’s silly to worry about the salt in butter. Besides doesn’t everyone add salt to most things after anyway! I do have to say though that if you are leaving salt out of your baked goods you are missing out. The salt balances out the sweet in things. If you regularly leave salt out of your recipes try them out with the salt next time, you might be delightfully surprised! And thank you for the recipe, I am going to try it out for my sister’s bride cake, and possibly the groom cake too. I like the look of this buttercream recipe looks better than the one that I normally use.

  • Reply
    Erin M
    December 22, 2012 at 6:01 pm

    This is my go-to buttcream recipe, thank you 🙂

  • Reply
    LoriMurphy
    December 22, 2012 at 3:41 am

    Has anyone ever tried to make a day ahead? Does it keep well?  My buttercream recipe is wonderful, but it has shortening, butter, salt, icing sugar and I can prepare it the day before and pipe it onto my cupcakes fresh.

    • Reply
      thekitchenmagpie
      October 25, 2013 at 1:09 pm

      LoriMurphy This does keep very well, a few days in the fridge! Just soften it before use.

  • Reply
    JanetQuiringSawatzky
    December 12, 2012 at 8:21 pm

    Have you tried this recipe for a frozen butter cream transfer?

    • Reply
      Foreveradame
      June 9, 2013 at 5:10 pm

      JanetQuiringSawatzky  I dont think think recipe will work for a FBT– i think you have to have shortening in it for the FBT to work :-(. If it did it would be heavenly though!

  • Reply
    MissBaker
    December 9, 2012 at 11:48 pm

    I didnt use salted butter because I didnt have any, but added some salt. OMG!!! THE BEST frosting I’ve ever made(besides my raspberry cream cheese!), So good and fluffy!! I used vanilla coffee creamer and it is incredible!

    • Reply
      ladams1221
      March 16, 2013 at 3:58 pm

      Wish you had shared a link to your Raspberry Cream Cheese Frosting recipe!

  • Reply
    abuzz2luv
    December 6, 2012 at 8:07 pm

    http://kitchenmagpie.com/how-to-make-the-best-butter-cream-icing This is the link I followed from Pinterest.  It came up with the “Suspicious Link” window, but I clicked on “Continue to Link” & made it here.  I almost didn’t but glad I did. I plan to try this recipe on my sugar cookies. I also never use unsalted butter, even when called for. My baked treats always taste good! Thanks for sharing!

  • Reply
    Anne
    December 4, 2012 at 8:46 pm

    I made this for my son’s birthday in October and I had to come back again. It was soooooo good. Thanks for sharing

  • Reply
    JanieLynn
    December 3, 2012 at 12:11 am

    Yes, indeed Pinterest is blocking your website for some bizarre reason.  I am thinking your reference to the icing sugar is known in the U.S. as Confectioners sugar or Powdered sugar.  I do have one very important tip for you use real vanilla extract it is worth every dollar.  And in a pinch before hubby comes home a little on your neck never hurts for a XOXO.  This is worth ordering but hopefully you have it where you live.  Here is a little background.  You can read about it on the web of Williams-Sonoma 

    Only the best vanilla from the island of Madagascar is intense enough for Nielsen-Massey, purveyor of premium pure vanilla products since 1907. Long the choice of bakers and ice-cream makers, this vanilla adds depth and flavor no other vanilla can match.  Let me know if you can make it happen and try it and let all of us know…good luck and thank you for the yummily.  

    • Reply
      thekitchenmagpie
      December 3, 2012 at 12:49 am

       JanieLynn Can you point out the pin that is blocked? I tested all sorts and everything goes to my website. It would REALLY help me out if I knew exactly which one it was?? Thank you!

    • Reply
      Lindsey Grimes
      December 21, 2012 at 9:27 am

       JanieLynn I bought some of this recently at a discount store for about $8. I will be devastated when it is gone!! I guess I will have to find it online!

       

    • Reply
      DebraBlatz
      July 2, 2013 at 10:36 pm

      JanieLynn Im glad to hear that Im not the only one that uses.. extracts for perfume.. lol

  • Reply
    sumac in seattle
    December 2, 2012 at 7:43 pm

    I just made this frosting and I agree with the author – the salted butter and the cream make this possibly the best buttercream icing I have ever tried.  I am printing this out and keeping…it’s a winner. 

  • Reply
    SweetG
    November 28, 2012 at 7:43 pm

    Just my 2 cents..I absolutely would never use salted butter for a buttercream (or any baking for that matter). I recently sampled a buttercream made with salted butter and I almost gagged.  I want to eat a cake that’s sweet, not salty. It was way too salty.You have no control over how much salt they put into salted butter. You can always add a bit of salt afterwards if you like.

    • Reply
      crazycakelady
      December 13, 2012 at 3:30 pm

       SweetG

       I think it’s all a matter of taste. I NEVER use UNsalted butter in my baking.   I have been baking cakes for the public for years and I am known for my “delectable” (not my word) buttercream icing, which is very similar to this one.  My recipe calls for the salted butter and a tsp of popcorn salt disolved in water, so you would gag!  I think you may be in the minority here.  Salt acts as a balancing agent in some super sweet recipes, however if you like “super sweet” it’s not for you. 

      • Reply
        Elizabeth
        December 28, 2012 at 3:54 am

         crazycakelady  SweetG I only use salted butter in everything also. Always did.

      • Reply
        noonoocar
        September 14, 2013 at 5:44 pm

        crazycakelady SweetG  I have always always always used salted butter as well and I was trained as a pastry chef. Definitely the minority who wouldn’t like the balance between the sweet and salty. I don’t believe unless someone told them they would even know unless it was pointed out to them

    • Reply
      AlixBoyington
      January 9, 2013 at 9:15 pm

       SweetG Unsalted butter is too bland for this recipe, as the salt gives it that slight taste that makes it so wonderful.

  • Reply
    Pattiep
    November 25, 2012 at 1:01 pm

    Pinterest is blocking your web site so no one can get this icing recipe.

  • Reply
    Karlynn Johnston
    November 22, 2012 at 2:37 am

    Yes.

  • Reply
    stump
    November 21, 2012 at 3:49 pm

    is powder sugar the same thing as icing sugar…

  • Reply
    AmandaM
    November 21, 2012 at 12:45 am

    I cannot tell you how long I have been searching and testing different buttercream recipes! I hate shortening! I hate recipes that call for 2 pounds of sugar! 2 pound???? That’s just crazy. And when I read this recipe, especially the salted butter ingredient.. I said, this must be it. Who doesn’t love the combination of salty and sweet? Anyhow, I gave you a little shout out on my new blog. Thanks again for being the genius to perfect this recipe! http://amandalovestobake.blogspot.com/

  • Reply
    JennyP
    November 17, 2012 at 9:45 pm

    Just made it! Don’t think it will make it to the cake! lol~

    And just noticed you are from edmonton, me too!!

  • Reply
    Karlynn
    November 10, 2012 at 3:18 pm

    You are so welcome!

  • Reply
    SamAngelCakes
    November 6, 2012 at 4:18 pm

    i will try it

  • Reply
    JeanieMcVay
    November 6, 2012 at 2:52 am

    I used cream cheese, butter, powdered sugar and International House Almond Joy coffee creamer and my icing is AWESOME! Thank you for this!!!!!

  • Reply
    JenniferBC
    November 2, 2012 at 5:19 am

    Needed a buttercream icing recipe for my daughter’s 1st birthday and liked the sound of this far more than the Wilton version. I’ve never made my own icing before, so I was pretty nervous, but it turned out awesome!! Thanks so much for such a great and easy-to-follow recipe.

  • Reply
    Heather canada
    October 27, 2012 at 3:01 pm

    Ramsey – use cream that you would use on desserts – double cream would work just fine. 🙂

  • Reply
    BigOrangeKitty
    October 24, 2012 at 2:34 pm

    Ramsey – it’s just cream you’d put in your coffee, or half & half, use some kind of cream, not milk.

  • Reply
    Karlynn
    October 24, 2012 at 1:49 am

    Amen to the rubber band on the sugar!So glad you liked the recipe, welcome to the site!

  • Reply
    Tanyaewa
    October 22, 2012 at 11:02 pm

    Your was the first recipe to come up when I googled this morning in a panic :). Great recipe. Good proportions. I had to use real whip cream from A can when it turned out I had no milk or cream! The alternative was soy milk lol. Worked just fine. Added enough to make it the right consistency and added a few drops of liquid food colouring too. Thanks for posting this. I will have to check out the rest of your blog. I think it’s funny that your picture accompanying the recipe is exactly the same sizes and brands ( and rubber band on the sugar 🙂 as I had. Thx!

  • Reply
    ramsey
    October 21, 2012 at 8:24 pm

    please could you tell us were you can get coffee cream from the uk cause i dont know or does it have another name for it thank you.

  • Reply
    Kim
    October 20, 2012 at 1:11 pm

    I made this yesterday for my pumpkin cookies — and when people then had the cookies the reaction was — “mmmm these are so good .. I LOVE the icing especially!! LOVE the icing.”  They made that cookie delicious!!  Thanks so much!   ~Kim

  • Reply
    Rainbow Prams
    October 18, 2012 at 12:54 pm

    Thank you so much for this I was searching high and low for a top recipe! Fingers crossed my cakes will look fab at the epilepsy awareness cake sale at school tomorrow x

  • Reply
    Barrie Brown
    October 14, 2012 at 6:10 pm

    Most people use a 2:1 ratio – how did you arrive at 4:1 ratio?

  • Reply
    wojo711
    October 8, 2012 at 2:42 am

    Made this today, AMAZING!!!  Will be my go to recipe!

  • Reply
    nursekr2004
    September 21, 2012 at 12:46 am

    What a wonderful recipe. Our 2 year old grand baby was really upset when he couldn’t have that second beater! LOL! It was a definite hit. I will use this time and time again. And you are right coffee cream is wonderful instead of milk. Loved it…thanks a million!

  • Reply
    PiperB
    September 15, 2012 at 6:21 pm

    Thank you for this yummy recipe. I added some Jack Daniels Tennessee Honey wiskey. Very yummy!

  • Reply
    PiperB
    September 15, 2012 at 6:21 pm

    Thank you for this yummy recipe. I added some Jack Daniels Tennessee Honey wiskey. Very yummy

  • Reply
    Jenny
    September 7, 2012 at 10:29 pm

    Made this today using salted butter. Was my first time making buttercream, had my cousin over who makes buttercream all the time.  We both loved it and she said that this is now her go to recipe!

     

  • Reply
    Karen
    September 1, 2012 at 10:23 am

    Not true – the inferior ingredients and using salt to give taste. There are no ingredients in butter other than cream. By whipping it separates into butterfat and buttermilk. The butterfat is washed with cold water until the liquid becomes clear – voila – butter. Salt is only a preservative. I know – I make my own butter. 

  • Reply
    Karlynn
    August 31, 2012 at 3:29 pm

    You can give it a try, the taste will be different though, and Greek Yogurt has no fat, which is partly why the cream works so well. I would buy a small pint of cream and freeze it, it’s simply the best.

  • Reply
    Joanne
    August 31, 2012 at 2:46 am

    We only have the powdered coffee mate stuff in our house.  I’d hate to be buying coffee cream all the time just for icing, even though I read you can freeze it. Will greek yogurt work instead?

  • Reply
    kf4hpo
    August 28, 2012 at 1:14 pm

    The reason to use unsalted butter is this:  My ex used to work at Kraft and he said they use inferior ingredients in salted butter because salt makes it taste better.  Unsalted butter is better quality.  You can easily add your own salt.

  • Reply
    NurseLaura
    August 28, 2012 at 2:52 am

    I love this recipe.  I’ve used it many times and everyone has loved it each time!

  • Reply
    Karlynn
    August 23, 2012 at 3:31 pm

    The icing can be colored, can stay at room temp as long as butter itself can (a long time but it goes soft) Yes it’s confectioners sugar, you can try different creams if you like but I don’t guarantee it’s the same quality! I use this for all my kids birthday cakes.

  • Reply
    sweethaven
    August 22, 2012 at 1:48 pm

    Hi, can I use coloring for this icing? How many hours can it stand at room temp? The sugar icing here is the confectioners sugar? Can I use the nestle table cream instead of the coffee cream? I am in a hurry surfing the recipe coz I need to use ut tomorrow Thursday for my daughter`s bday… Please advice, tnx. –

  • Reply
    sweethaven
    August 22, 2012 at 1:33 pm

    Hi, can I use color for this icing? How many hours can it stand at room temp? Please advice, tnx. – bambi

  • Reply
    Blf
    August 19, 2012 at 6:59 pm

    Made this today to ice my daughter’s tye-dyed French vanilla white chocolate cupcakes (she’s turning 9) and it is FABULOUS! Light and fluffy and colored beautifully. My new favorite icing recipe 🙂

  • Reply
    PrettyMetal
    August 16, 2012 at 1:43 pm

    I am so pleased to have found this recipe. I had to look up some of the terminology and I am so excited I have all the ingredients! I am looking forward to making this deliciously described icing.

  • Reply
    Karlynn
    August 10, 2012 at 2:17 pm

    Yes, make two batches!

  • Reply
    Ammy
    August 10, 2012 at 2:32 am

    Absolutly LOVE this recipe, have never paid attention to how much it makes. I need about 6-8 cups, thinking I need to do a double batch??

  • Reply
    StephanieCloreOtte
    August 6, 2012 at 10:34 pm

    I always use a recipe just like this, it has been my go to recipe.  I always get complements!  I like to buy the flavored creamers too because they add a subtle taste to the icing and can really complement certain flavors of cake!  I also never use unsalted butter, it just comes out too sweet for me, the unsalted just seems to give it the perfect balance.  You won’t get a super white icing, but you can always add some of the icing bright paste to whiten it up a bit.  However I have never once had someone complain that the icing wasn’t a “pure” white, only complements =)

    • Reply
      Anne
      October 19, 2012 at 2:11 pm

      @StephanieCloreOtte You seem to contradict yourself in your post. Could you please clarify which is better – Salted or Unsalted?

      • Reply
        crazycakelady
        December 13, 2012 at 3:19 pm

         StephanieCloreOtte

         Think she meant to say “the salted butter just seems to give it the perfect balance.”

  • Reply
    Susan Adrian
    August 1, 2012 at 8:32 pm

    The best reason to use unsalted butter rather than salted butter is that you can’t control the amount of salt in the recipe if you use salted butter. Different butterbrands and different batches of butter have different amounts of salt. 

    Use unsalted butter then add salt to taste. I’ve had to throw away buttercream icing when I used salted butter because it was just too salty.

  • Reply
    Susan Adrian
    August 1, 2012 at 8:31 pm

    The best reason to use unsalted butter rather than salted butter is that you can’t control the amount of salt in the recipe. Different butters and different batches of butter have different amounts of salt. 

    Use unsalted butter then add salt to taste. I’ve had to throw away buttercream icing when I used salted butter because it was just too salty.

  • Reply
    Ronie Walter @ IT Staffing Agencies
    July 29, 2012 at 1:59 pm

    As a first time visitor to your blog I am very impressed.  I hope it is possible to present more someday. So much important things can be learn on your blog. Keep sharing such a very informative post like this.I found a lot of informative stuff in your article. 

  • Reply
    Karlynn
    July 28, 2012 at 3:16 pm

    I have used almond extract, it’s very easy to flavor this, have fun experimenting!

  • Reply
    leah
    July 28, 2012 at 3:09 pm

    can you sub out the vanilla for different flavours like orange or cotton candy flavouring….anyone tried this?

  • Reply
    leemz
    July 12, 2012 at 12:31 pm

    O this truly is the BEST buttercream EVER. My typical buttercream was always either too buttery or two sweet, but this one is just perfect. I just made a batch for my mum’s birthdays and the buttercream is chilling in the fridge. It really does tastes like ice cream. Thank you soooo much for it.

     

    You’re the best. 😀

  • Reply
    Ninz
    July 7, 2012 at 10:28 am

    Hi how many cupcakes will this cover when using a icing bag.

  • Reply
    Karlynn
    June 28, 2012 at 4:08 pm

    Softened butter works the best and won’t break your mixer!

  • Reply
    Tweet55
    June 28, 2012 at 2:16 pm

    Do I leave the butter at room temp or whip it straight from the fridge thanks

    • Reply
      Reb Thack
      July 15, 2012 at 6:32 pm

      @Tweet55 Give the butter about 2 hours at room temperature

  • Reply
    Karlynn
    June 27, 2012 at 8:50 pm

    You can fit two batches in a KitchenAid. The recipe yields 3 cups, so that would be 6 cups of icing for you.

  • Reply
    mirandese
    June 27, 2012 at 3:35 pm

    Any suggestions for making this icing in large quantities? I am icing a 3 tier cake (10, 8, &6) double layers, and want to be sure I have enough.

  • Reply
    Notjustcakes
    June 27, 2012 at 7:31 am

    I urge you all to try this! It is a must! It works so well with very sweet cakes and goes on very well under domed fondant iced cupcakes! Thank you for sharing with us!

  • Reply
    Megan P
    June 17, 2012 at 4:39 am

    Does anyone know does this icing freeze well? Thank you!

    • Reply
      Caitlan
      June 18, 2012 at 4:54 am

      Yes, I have frozen this icing. I just put it in the fridge for 24 hours before I need to use it. I put it back in the mixer and add a little bit of cream to help it come together.

  • Reply
    Hilly
    June 7, 2012 at 11:23 am

    I really liked this recipe.will try it today for my doughnuts.can i use simple fresh cream.

  • Reply
    Scott
    June 7, 2012 at 4:31 am

    Have tried and used many different buttercream recipes, this by far is the nicest i have used. I did a couple of minor changes. I used unsalted butter and add a 1/4 tsp sea salt, also only added 2 tsp of clear vanilla. And with 5 tbs of 18% table cream for my base icing, it was the smoothest creamiest icing i have ever had. Everybody raved about the cake how light and airy the icing was and not too sweet . it was a total hit. thanks for this recipe

  • Reply
    Catherine
    May 22, 2012 at 8:29 pm

    I made this for a baby shower this weekend! The guests were gushing over the frosting and begged me for the recipe! Of course I directed them your way through pinterest! Thank you for making my cupcakes such a success!

  • Reply
    Christine M
    May 18, 2012 at 6:23 pm

    Cake virgin here- How much cake will this cover? I have a 6inch pan and 9 inch pan. I’m doing a practice (6 inch) run this weekend for the big 1st bday party next week, if I have extra, will it still be good to use next week? (can I put in the freezer? or fridge is ok?)

  • Reply
    koni
    May 14, 2012 at 4:09 pm

    hi,
    it is amazing butter cream icing.
    thank you for your post.
    and i wonder if you can tell me what kind the tablespoons you use? because i do not know what size tablespoons should i use. i have a bit confusing.

    • Reply
      Nette
      September 13, 2012 at 3:19 am

      @koni lol. Tablespoons are table spoons. Then there’s teaspoons. The bigger spoon is a tbs. but I can get little measuring spoons from any dollAr store

    • Reply
      dfdfdfdfdfdgggtgt
      July 30, 2013 at 12:44 am

      @koni ALL TABLESPOONS ARE THE SAME!!!

  • Reply
    Kat
    May 13, 2012 at 6:56 pm

    Do you think it’d be ok if i substituted the cream with cream cheese?

  • Reply
    Jackie T
    May 11, 2012 at 5:27 pm

    Have you ever tried whipping cream? If so, how did it turn out?

    • Reply
      JohannaPrivett
      July 24, 2012 at 8:18 pm

      I use whipping cream with the recipe all the time and it works great!

  • Reply
    Krystal Smith
    May 10, 2012 at 5:25 pm

    I’m very curious about this recipe for buttercream. I’m in charge of making my mother in law’s 60th birthday cake and she’s recently been diagnosed with type 2 diabetes. I’m wondering if this recipe has been tried with substituting the icing sugar with Splenda or a diabetes friendly sugar? Would I have the same or similar dreamy results for the buttercream icing? I’m going to experiment with that option for my son’s birthday cake in the next few weeks so hopefully it turns out. I will try making a smaller amount just to test it out. I’m very much looking forward to it.

    • Reply
      Karlynn
      May 10, 2012 at 5:57 pm

      You would have to do some experimenting to try, the texture would be different.

  • Reply
    Mona
    May 4, 2012 at 9:53 pm

    Hi I’m glad I found ur website been looking for a good buttercream icing.
    Im in uk what Cream would u suggest I use?
    Thanks

  • Reply
    Letitia
    May 2, 2012 at 1:57 am

    I’m getting ready to make a 3 layer marshmallow fondant covered Hello Kitty cake and am looking for a new buttercream recipe. I’ve never tried making it with salted butter either. So excited to try it. Oh I really do have a question 🙂 Do you think this icing would hold up well under the fondant?

  • Reply
    Tami
    April 24, 2012 at 9:13 pm

    I am interested in using this recipe and wondering does this recipe “crust” or “set-up” at all as needed for cake decorating??

  • Reply
    sharon
    April 23, 2012 at 10:32 am

    sily question but what is coffee cream – in australia a
    nd i havent heard of it??

    • Reply
      Karlynn
      April 23, 2012 at 3:17 pm

      It’s a high fat cream, look for the highest fat content you can, that’s what makes the icing richer.

      • Reply
        sharon
        April 23, 2012 at 3:52 pm

        I didnt have coffee creamer so I split the amount called for between sweetened condensed milk and buttermilk…..it was AMAZING!!!!!

      • Reply
        Michaela
        April 28, 2012 at 7:11 pm

        Hello,

        I would love to make your icing, can you tell me how much butter I need in grams?

  • Reply
    Sonya
    April 21, 2012 at 4:45 am

    This sounds divine! My mom always iced our cakes with butter cream using salted butter (never bought unsalted) and milk. I’m excited to try the cream 🙂 I’m currently taking Wilton Course I and cannot stand the icing recipe they gave us. Last week I wanted to throw out the cake. This week we’ll be icing cupcakes and piping shells, pom pom flowers, shaggy mums and leaves. I think I’ll risk showing up with a non Crisco icing and see how it goes.
    For coloring gels I highly recommend Americolor brand (in Calgary PM Hobby sells them). Especially if you need black /red or white. Yes there is white coloring gel!

    • Reply
      Karlynn
      April 21, 2012 at 4:14 pm

      Oh um, yes, the Wilton recipe LOOKS good, but when I make a cake, it better taste good too for all those calories! This buttercream just has to keep being chilled, throw the bag briefly in the freezer when your hands make it too warm.

    • Reply
      elysha
      July 22, 2013 at 2:15 pm

      @Sonya we use the wilton  buttercream at my bakery, and i agree – it is terrible! the owner refuses to change the buttercream that he uses though. i am so excited to try this one at home to see how much easier it will be to decorate!

  • Reply
    sharon
    April 19, 2012 at 4:43 pm

    What about buttermilk instead of coffee creamer?

  • Reply
    Soph
    April 17, 2012 at 2:14 pm

    OMG this is the best butter cream icing I had and made. Used the recipe fir my daughter’s birthday cake. Everyone loved it. Many thanks for sharing it.

    • Reply
      Karlynn
      April 18, 2012 at 3:50 am

      You are welcome! And welcome to the site!

  • Reply
    Fiona
    April 16, 2012 at 11:41 pm

    Hi there just been reading all the lovely comments on this page, I am in the process of making an R2D2 cake for a 50th birthday and will be using this buttercream icing of yours everyone seems happy with it and I am hoping it will come out white, will give it a go and let you know, thank you for all the wonderfull information.

  • Reply
    Caitlan
    April 7, 2012 at 12:16 am

    Love the icing, just wondering if you can freeze the icing before you use it. I was going to make it a week ahead and store it in the freezer and make my cake the day before the party. If I can, then how long should I pull it out of the freezer before using it?

    Thanks

    • Reply
      Karlynn
      April 8, 2012 at 2:35 pm

      You can freeze it and I would defrost it in the fridge for a while first then leave it out for a few hours.

      • Reply
        Caitlan
        April 18, 2012 at 4:14 am

        It turned out great, everyone loved the cake and said the icing was amazing!! Thanks

  • Reply
    Angela Sullivan
    April 3, 2012 at 9:07 pm

    I was wondering if i can use half butter and half shortening? The recipe that i use now calles for 1 cup of butter and 2 cups of shortening which i have fell in love with. It is a great recipe just looking for a different one for my cupcakes that i am doing this friday. Can anyone please help… & Thank you

    • Reply
      Karlynn
      April 3, 2012 at 11:42 pm

      The reason this icing tastes so great – and has over 260 comments attesting to that!- is that there is NO shortening. I hate shortening in icing, it makes it feel like I have to scrape my tongue afterwards! You CAN use it, but man, I’d stick with this as is. It’s amazing!

    • Reply
      Trudy
      April 4, 2012 at 12:07 am

      most cake decorators like shortening because it works better for doing the fancy icing work on a cake. but really, this is fine as is. Try it for one cake and see if you like it. You don’t get that fatty aftertaste you sometimes get with shortening.

      • Reply
        Angela Sullivan
        April 4, 2012 at 2:54 am

        Ok thanks i will try it with out the shortening i just want it for my cupcakes this week end and i didn’t like the icing i use for my cakes with the fondant on my cupcakes

  • Reply
    Teresa
    March 29, 2012 at 11:43 pm

    Hi there, I’m getting ready to make my nephew’s birthday cake – year 1 : ) – and want to go with a buttercream (I hear fondant doesn’t taste as good). I haven’t tried your recipe, but I’m about to, but I was curious how it can be colored (like the R2D2) cake? I’m doing a John Deere themed green/yellow tiered cake and was interested in receiving any advice one could offer….? Thanks!

    • Reply
      Karlynn
      March 30, 2012 at 3:29 am

      Wilton’s colored icing gels, the only way to go!

  • Reply
    Maria in NJ
    March 28, 2012 at 3:28 pm

    HELP!! i swear I cannot for the life of me make buttercream!!! how sweet is this, is it super sweet? how does it pipe? next time I am using u=your recipe, just ruined a batch of cupcakes…

    • Reply
      Trudy
      April 4, 2012 at 12:05 am

      you can do it! this is an easy, no cook, recipe. have faith in yourself. go slow, think loving thoughts as you make it (I do and it always tastes better lol) this is a buttery sweet icing. it will pipe fine.

  • Reply
    Kelli Chapman-Welding
    March 27, 2012 at 2:27 am

    This is the recipe I ALWAYS make which was handed down from my mother! People are always hounding me for the recipe which I happily provide. Add 1/4 cup cocoa for chocolate buttercream frosting. (more cocoa makes for a richer, darker chocolate frosting).

  • Reply
    Jennifer Jenkins
    March 26, 2012 at 1:16 am

    My fiance said “this is the best icing you’ve ever made.” It’s the best I’ve ever tried and I’ve tried them all! I actually made only half the amount for a much smaller cake (also so there wouldn’t be much for me to finish) and it was amazing. Took literally 5 minutes out of my day. I have never not used salted butter in my icing, however, I have always used milk and the cream made the difference for me. The only ingredient I used differently is Madagascar Vanilla and it is just awesome icing.

  • Reply
    Sarah Deen
    March 24, 2012 at 9:19 pm

    I added 1/3 cup of Hershey’s Special Dark cocoa powder to the recipe and I will NEVER buy chocolate icing in a can again! This stuff is amazing.

  • Reply
    Rana Short
    March 24, 2012 at 2:26 pm

    Thank you for this, it’s simple and to the point and it works every time!

  • Reply
    Simply Designing
    March 23, 2012 at 4:38 pm

    I decided to try this the other day as I was baking 75 cupcakes for an event. This recipe is sooo similar to the one I normally use, but the added step of whipping the butter and final frosting mixture, and subbing cream (i used half and half) for milk, made this wonderful! I have never received so many compliments on icing before in my entire life! Thanks for the great recipe! I am pinning this and going to FB it too! Thanks!

  • Reply
    Murna Kulbeck Sparks
    March 12, 2012 at 7:48 am

    This sounds absolutely wonderful. Guess I will just have to make a cake to try it. 🙂

  • Reply
    Angie
    March 7, 2012 at 3:39 pm

    Add 6 tablespoons of coco and microwave till just starting to melt, whip again and pour out onto pan and you have quick and very yummy fudge!!

  • Reply
    April
    March 1, 2012 at 6:19 pm

    Great recipe! The first homemade icing i’ve ever made that i didnt throw away! I thought it was a little too sweet for my taste so i added a block of soften cream cheese! My new favorite recipe! i’ll never buy can again! Thanks!

  • Reply
    Ellen M Thompson Reimer
    February 29, 2012 at 5:55 pm

    I love buttercream icing. I will try this recipe. It is very close to what I have been making but this sounds creamier.

  • Reply
    Elizabeth Thomas
    February 28, 2012 at 4:09 pm

    I bow down before you – this was amazing!

  • Reply
    Deb McKay
    February 27, 2012 at 11:09 pm

    Hello for another Edmontonian! Thank you for posting this recipe. I normally just fake it, but decided for my son’s school cupcakes I’d search for a recipe. And here it is. I look forward to making it when I have time to play with different flavor options.

    • Reply
      Deb McKay
      February 27, 2012 at 11:10 pm

      Oops, ‘from’ another Edmontonian.

  • Reply
    Catherine Vilga Lloyd
    February 27, 2012 at 9:56 pm

    Have always added a dash of salt to buttercream frosting. You are correct, the salt intensifies the flavors.

  • Reply
    Lisa
    February 26, 2012 at 2:04 pm

    Just popped on the computer to find a buttercream recipe and love the sound of this one. Can’t wait to report back on how it worked out.

  • Reply
    Heather
    February 25, 2012 at 1:18 am

    Just wanted to tell you that I made this icing today and it was divine! I will never make another version again!

    • Reply
      Karlynn
      February 25, 2012 at 7:58 pm

      That’s great to hear!!! Thanks for stopping by!

  • Reply
    silvia
    February 25, 2012 at 12:22 am

    Can u use regular milk or 2% fat instead of coffee cream?

    • Reply
      Karlynn
      February 25, 2012 at 7:56 pm

      You can, it’s not as rich though.

  • Reply
    Trudy
    February 24, 2012 at 6:31 pm

    Sometimes I use any liquid handy: one percent milk, heavy cream, half and half. I do use it for cake decorating, but i might mix the icing recipe separately and use the one-percent or water, because it makes the icing a bit drier. So my underneath icing might be whippy, but the decorating is firm. I really don’t like bakery icing. too much Crisco or something. Tastes like eating sweet wax.

  • Reply
    Lacie
    February 24, 2012 at 12:19 am

    Would it be okay to use whipping cream in this reciepe? Or is there something else I can use I dread of coffee cream?

    Thanks!

    • Reply
      Karlynn
      February 24, 2012 at 5:52 pm

      I think a reader has tried it, but I shy away when using it for piping decorating, it would be too fluffy. Just icing it plainly? Sure, too whippy might not be a bad thing!

  • Reply
    Trudy
    February 22, 2012 at 5:03 pm

    It’s real cream that pours – not whipping or clotted cream. what you would pour into coffee. or you can use half and half (which is cream and milk – not as thick as cream).

  • Reply
    Emma
    February 22, 2012 at 9:42 am

    This butter cream looks amazing!! I am making a wedding cake for my friend and want to try your recipe. Was wondering what coffee cream is? Is it pouring cream or thickened cream?? Little confused… Don’t think I have seen coffee cream in Australia…

  • Reply
    Brenda
    February 21, 2012 at 7:29 pm

    This is my first time at making cake frosting. I am soooo glad I used this recipe. However, I added my own little twist. I used french vanilla flavor and french vanilla coffee cream. It is so good. Thank you for sharing your recipe.

  • Reply
    Sandra
    February 21, 2012 at 12:50 pm

    I am really looking forward to trying your recipe! My daughters bday is this weekend and I will make her a Barbie cake. I will use a real barbie and make her dress with cake. Will this icing work to decorate the cake? I will do as you mentioned above to make the cake in three stages. You said you thaw on the third day. Do you leave it on the counter? Do you let it thaw in the fridge? How long should the cake thaw for?

  • Reply
    Susanna K.
    February 21, 2012 at 12:36 pm

    I’m trying this today! Usually, I use water instead of milk in my icing because my husband and my sons’ best friends are lactose-intolerant. Also, using water keeps the frosting from getting that off, sour taste. Perhaps that’s why my frosting is always so stiff!
    I will try using cream today because the cake I’m making isn’t for my family. If this works, I’ll try a creamier non-milk substitute next time I make cake or cupcakes at home.

  • Reply
    Trudy
    February 20, 2012 at 6:54 am

    I used Kerrygold Irish butter by mistake (its expensive) when I was making icing (i use your exact recipe, and have for a long time). And using the Irish butter (lightly salted, OF COURSE) made it even more delicious! when I want to make a chocolate of choc mocha icing, i use two or three tbs unsweetened cocoa powder in a small cup, add hottest tap water to moisten enough to make a paste cream by stirring. then add directly to the white icing. for choc mocha, i add a tsp and a smidge of instant coffee to the cocoa powder and just add enough hot water to stir into a paste. Everybody wants me to make the cake because they love my icing. if you like the taste of lemon, I use real lemon curd as the filling between the two layers only. then ice the whole cake. (usually a white cake). it’s a refreshing mix of sweet and tart.

  • Reply
    Amy
    February 13, 2012 at 9:16 pm

    This looks so good, I was looking for a recipe to make some cupcakes for valentines
    Day tomorrow. This interested me, then as I read your reviews and saw you live in Edmonton as well
    I’m definately going to use it! Knowing its local lol I feel more confident attempting it!

  • Reply
    Bonnie
    February 12, 2012 at 8:02 pm

    I am a frosting fanatic. In other words, I like a little cake with my frosting. This was so easy and so great tasting. My husband who is NOT a frosting fanatic loved it. My cup cakes were a hit, and my recipe book has a new recipe! This frosted 24 cup cakes, and 3 of them were LOADED with frosting! Thanks!

  • Reply
    Ronit
    February 11, 2012 at 10:31 pm

    Can this work with a food processor or an old mixer?

  • Reply
    Shantalle @ lifestylesofthestayathomemom.com
    February 9, 2012 at 11:23 pm

    Ok, it says the best so I’m going to give it a go. However, I have never made my own icing before, so I’m sure no matter what I do, it is far going to succeed the canned version. Making cupcakes for the besties birthday…here we go, wish me luck 😉

  • Reply
    Leslie Gilbert
    February 7, 2012 at 6:06 pm

    Hi i was wondering what is coffee cream….is it coffee creamer like coffee mate? or like the hazelnut coffee cream? Thank you.

  • Reply
    Roger Boss
    February 6, 2012 at 5:14 am

    Your recipe sounds great. Since out mother passed away, we (MY sister and me) have been trying to read our mother’s notes covering a bakery recipe for butter cream frosting that was scribbled in margin of a magazine picture of a wedding cake. All that I can remember about her making it was that she made it, put it in frig, then took it out and mixed it again before applying it to the cake. It was so, so, so good. But you know how it goes when you are young, all I was interested in was how soon can we start eating the cake with that delicious icing on it. I will get my wife to try your recipe on our next cake baking. It sounds great,,,,,,

  • Reply
    Bonnie
    February 5, 2012 at 12:54 am

    I was about to try another recipe (that called for unsalted butter) and found this only because I googled a question about buttercream, which you answered in your blog! Thanks. Now I’ll be using THIS recipe. Because I am NOT a baker I have to be a To-The-T recipe follower. How long am I whipping the butter, and do I add the cream when the sugar is blended?

    • Reply
      Karlynn
      February 7, 2012 at 2:22 am

      Whip the butter until it’s light and fluffy and then yes, the cream at the very end!

  • Reply
    Christine Smith
    January 27, 2012 at 10:38 pm

    I just want to say THANK YOU for this recipe……….MAGNIFICENT!!!!! I had to bake and decorate two cakes for a surprise birthday party this weekend for my boyfriends Aunt and this is by far the best icing I have EVER tasted!!! Thanks again!!!!

  • Reply
    Marisa
    January 27, 2012 at 5:16 pm

    I just came across your recipe and I’ve never thought of using cream… great idea! But for those with dairy issues: I have used earth balance in the place of butter and used Almond milk and it gives it a slight almond flavor which I thought was wonderful. If you want something with more fat content, you can try coconut milk! YUM!
    One thing I do different is I sift the sugar before adding it.

    As far as the lemon, that sounds DIVINE.. have you tried it yet?

  • Reply
    Christine
    January 26, 2012 at 12:28 am

    This is my first review on this site and the first time I made frosting. I made it today and it was so easy and so DELICIOUS. Thank you for sharing. I dont think I will ever go back to can frosting again. Can’t wait to try it again with added flavors!

  • Reply
    Krista
    January 20, 2012 at 9:04 pm

    I make a similar icing but I always always add lemon extract as my secret ingredient and it is so yummy and makes a difference 🙂

  • Reply
    Wendy
    January 16, 2012 at 3:37 pm

    Thanks! I can’t wait to try this buttercream recipe. Thanks for sharing. And I love your hair, too. I may take a picture of it (well, you!) to my hairstylist. I lived in Quebec for a year and since then I adore you Canadians (although I know French Canadians are their own breed).

  • Reply
    sandy
    January 13, 2012 at 7:34 pm

    How do you make this butter cream frosting less sweet.

    • Reply
      Karlynn
      January 14, 2012 at 8:47 pm

      Less icing sugar, you will have to play with it. It has been pointed out to me that it’s not as sweet once you put it on a dense chocolate cake, and correctly so. A good cocoa cake will balance out the sweet topping perfectly.

  • Reply
    Wendy
    January 13, 2012 at 3:13 pm

    Hi, I was just wondering what color your mixer is? I am debating colors and I love how yours seems metallic in one of the photos. Thanks!

    • Reply
      Karlynn
      January 14, 2012 at 8:46 pm

      It’s the candy apple red, the 90th anniversary edition. It IS a little metallic. I adore it!

  • Reply
    Angie
    January 13, 2012 at 6:32 am

    I have been messing around with frosting recipes for a long time trying to find the right one, and when I tried this one, I knew my search was over! Hands down the best icing EVER!!!!!

    • Reply
      Karlynn
      January 14, 2012 at 8:46 pm

      Aw thanks!! I am so glad you loved it!

  • Reply
    mindy
    January 9, 2012 at 3:34 am

    So, I am new to this page & I will admit I did not read all the comments, so if this is a repeat I apologize in advance! I just bought 3lbs of unsalted butter and cannot resist trying this recipe, so the question is, can I add a pinch of salt or will it be be to grainy? I was thinking of dissolving it in the cream. Thoughts? I made my very first batch of buttercream tonight, good but not what I think this one will be! I need something extra special as it is my first time to bake a birthday cake for my son’s birthday. We have a great local baker, but I need to know I can do it too! Thanks!

    • Reply
      Karlynn
      January 11, 2012 at 2:25 pm

      Hi Mindy, dissolving it in the cream would be the best to avoid any graininess, absolutely! Good luck!

  • Reply
    Adrienne Gelbart
    January 7, 2012 at 12:53 am

    I just made this and it so the best ever icing I ever made.

  • Reply
    Jennifer
    January 1, 2012 at 1:01 am

    I have never made any kind of icing EVER in my life! I just made this icing and I used hazelnut coffee creamer. It is THE most delicious hazelnut buttercream icing I have ever tasted! Very smooth and light! My husband is impressed even. I think he thinks someone swapped his wife out for one who knows how to bake/cook things! Thanks for your help!!!!

    • Reply
      Karlynn
      January 1, 2012 at 1:06 am

      Jennifer that’s awesome, I laughed out loud! I am sure you are a fabulous cook just waiting to emerge! Welcome!

  • Reply
    Shari
    December 31, 2011 at 11:59 pm

    Unbelievably delicious and wonderful!!! Thank you for the fabulous recipe. Wow!!!

    • Reply
      Karlynn
      January 1, 2012 at 1:06 am

      Glad you liked it!! Welcome to my site!

  • Reply
    kirstie
    December 29, 2011 at 9:04 pm

    i can make good buttercream ive tried loads of different ways but my only problem is i can never get my icing pure white in colour any ideas on which would be the best butter to use or best recipes plz help thanks

    • Reply
      Karlynn
      December 29, 2011 at 9:30 pm

      White buttter and clear vanilla does the trick every time.

  • Reply
    Anna
    December 23, 2011 at 2:33 pm

    Hello 🙂 Could you substitue coffee cream for something else? Milk? Water?
    Erm, sorry but ive never made buttercream frosting before

    • Reply
      Karlynn
      December 23, 2011 at 5:55 pm

      Milk is fine, but the fat content of cream is what makes this more decadent!

  • Reply
    DOUG
    December 20, 2011 at 5:07 pm

    what icing would you reccomend for a fruit cake thanks doug

    • Reply
      Karlynn
      December 20, 2011 at 7:44 pm

      A marzipan topping is what is most common Doug, hope that helps!

  • Reply
    Gina
    December 19, 2011 at 2:23 am

    I am so glad I found this recipe! I struggled with trying to find a good tasting buttercream! This is absolutely the best tasting I have found! Thank you so much for sharing! The buttercream alone is amazing but I used this and added 1/3 cup of strawberry preserves and it was amazing layered with french vanilla cake!!! YUMMY!

    • Reply
      Karlynn
      December 19, 2011 at 2:43 pm

      I bet that was AMAZING!! Sounds delish! Thanks for stopping by my site!

  • Reply
    David Caron
    December 17, 2011 at 12:09 pm

    Yum! I love frosting. Thanks for the tip on not eating it all before it goes on the cake!

  • Reply
    Marissa
    December 11, 2011 at 6:15 pm

    Greetings from Nova Scotia! This is delicious!! Growing up this is what my mom always made (but used milk) but I can never remember even though it is so simple and the cream just makes it that much better! Thanks so much and I can’t wait to try it with lemon….love lemon:)

    • Reply
      Karlynn
      December 12, 2011 at 2:44 pm

      Welcome! The lemon one is amazing too, but I love anything lemon so I am biased.

  • Reply
    Angel
    December 11, 2011 at 12:01 am

    This caught my attention, because I was just sure I have the best buttercream icing recipe. My secret ingredient is salt. I call it salty frosting. It was funny to see that you said the same thing!

  • Reply
    Jason
    December 7, 2011 at 5:41 pm

    For those asking about fondant, I wouldn’t recommend it as this buttercream will not crust (a requirement for fondant).

  • Reply
    Kelliane
    December 6, 2011 at 9:05 am

    Is this icing recipe mainly for just covering a cake….or will it hold up to being piped for decocrating the cake as well (ie: flowers, etc…) ?

  • Reply
    tara
    December 6, 2011 at 3:46 am

    FANTASTIC recipe! I couldn’t stop licking the spoon….. I started out making “buttercream” with a recipe using shortening….yuck. I ended up scraping the icing off of all 30 cupcakes, which I had made for my daughter’s birthday party. Started again with this recipe, and boy am I glad I did! The icing tastes great, is super easy to make, and gives the beautiful light, whipped look! Worked great using a large star tip and piping bag. Thanks so much!

  • Reply
    Kristen
    December 5, 2011 at 10:37 pm

    Does your coffee cream come in a can? The only table cream I could find is Nestle table cream, in the Mexican foods section ( http://www.amazon.com/Nestle-Media-Crema-7-6-Ounce-Containers/dp/B000J45GMY/ref=pd_sim_sbs_gro_2 ). It is in a can, and says you can refrigerate it an hour before using to make it thicker. Do you do this?

  • Reply
    Maija
    November 30, 2011 at 10:35 pm

    Okay… I’ve got cupcakes to make for church this Sunday. I have made Swiss Meringue Buttercream often in the past, but I think I’ll give this a whirl. I’ll flavour it, but not sure yet what flavour cupcakes I’m making. I’m going to fill them as well.

    As far as cream goes, here’s my 2cents worth: half and half is 10% (but you can buy 5% now… which I do for my coffee). Table or coffee cream is 18%. Whipping cream is 35%. Those flavoured coffee ‘creams’ work wonderfully, Coconut cream is something I’ll try soon… (that’s skimming the cream off the top of a can of full fat coconut milk) I’m not sure the fat content of that, but it’ll be high. I bet using whipping cream would give the icing a bit more airiness or lightness. Even though it sounds gross, I can’t help but wonder if buttermilk would cut the sweetness a little, adding a tiny bit of tang. Another “try one day” for me.
    The other thing I wanted to mention is that here, in Canada, the icing sugar has a small amount of cornstarch in it. (3%?) That helps to stabilize the icing. Also, if you google it, you’ll find a way to turn granulated sugar into icing sugar (if you cannot get it).

    Another ‘hi’ from a fellow Canuck. (Ontario)

  • Reply
    Melissa
    November 25, 2011 at 5:04 am

    This icing is to die for… I love it! I made a cake for my daughter’s 1st birthday and I piped it with your recipe and it looked awesome, and tasted even better.. People were going for 2nd & 3rd pieces! It was a huge hit.. I have passed your recipe on to about a dozen people so far.. Thank you so much! I will never make another icing again… YUMMMMMMMY

  • Reply
    laura
    November 23, 2011 at 6:10 pm

    i just bought a butter the name is “challenge butter” but i want to know what brand is the better i just want my frosting to taste verry good!!!! 🙂 thanks for your time!

  • Reply
    Justyna
    November 18, 2011 at 6:16 pm

    I used 1 tbl spoon of sour cream, and 3 tbls of milk!!! it was AWESOME!

  • Reply
    LeeAnna
    November 15, 2011 at 11:08 pm

    oh ok lol!! My mother moved to Calgary, it is beautiful up there!!

  • Reply
    LeeAnna
    November 14, 2011 at 10:26 pm

    Is this buttercream icing similar to Publix’s buttercream icing?

    • Reply
      Karlynn
      November 15, 2011 at 2:33 pm

      I have no idea! I had to look up what Publix was, we don’t have any here in Alberta! Any of my American readers want to chime in on this?

  • Reply
    Melissa Stoltzfus
    November 12, 2011 at 4:24 pm

    what can i use if i dont have any kind of cream?

    • Reply
      Karlynn
      November 14, 2011 at 2:27 pm

      You can use milk, but it’s the cream that gives it the wow factor. The fat in the cream is what makes it work the best.

  • Reply
    Rose
    November 12, 2011 at 3:30 am

    Hello from Prince Edward Island! I just wanted to tell you that your icing is fantastic! It is by far the best buttercream icing I have ever tasted and it is so easy to make. Thank you for sharing it. I will definitely make it again and again.

    • Reply
      Karlynn
      November 12, 2011 at 3:32 am

      Hi Rose!! Welcome to my site, my fellow Canadian! Thanks for the lovely compliment, I am so glad you liked it!

  • Reply
    Jacqueline
    November 11, 2011 at 3:13 am

    I am totally with you! I never ever buy unsalted butter. I think it is flavorless and the butter adds so much! I just made my first batch using cream the other day and I loved it too.

  • Reply
    Rachel
    November 7, 2011 at 10:06 pm

    Nailed it! I’m a huge frosting snob but I used this recipe this weekend for my daughter’s first birthday party before testing it. I used whipping cream and it worked perfectly. Instead of vanilla extract, I used almond. Yowza, was that the best decision ever! Perfectly complemented the red velvet cupcakes I made. I’m not even a baker but I’ve got friends booking orders with me for upcoming baby showers and weddings!

    • Reply
      Karlynn
      November 7, 2011 at 10:11 pm

      Good to know whipping cream works! And yes, you can add any flavoring to it and instantly have a different but amazing icing! Thanks for the lovely comment and glad you impressed so many people with it!

  • Reply
    BlackbirdPie
    November 5, 2011 at 5:17 pm

    Would whipping cream (35%) work okay? It is available in very small (250 mL) containers, vs the whole litre for the 18%.

  • Reply
    Kathy
    November 3, 2011 at 1:28 am

    I should mention I have been making chocolate butter cream icing for years. To this recipe, add 6 tablespoons cocoa, make it tonight. Delicious.

  • Reply
    Kathy
    November 1, 2011 at 4:14 pm

    Wow, great icing, I’ve tried a lot of buttercream and really like this one. I used 3 teaspoons maraschino cherry juice instead of vanilla to go over cherry cupcakes. Fabulous. Makes plenty to ice 24 cupcaks

  • Reply
    Becky
    October 27, 2011 at 5:19 pm

    Hi again, one more question.. I don’t have a kitchenaid, but i do have a handheld mixer. Will that work to whip the butter? thanks!

    • Reply
      Karlynn
      October 28, 2011 at 1:48 am

      Exposure to air is what will harden icing, so if you keep them in a closed container, the icing will harden in the fridge (as butter does) but when brought back to room temp it will soften (again, just like buttah). Your handheld should be fine, your arm might hurt from holding it! Just make sure you soften the butter enough that your mixer can handle it and whip the heck out of it as usual. Good luck!

  • Reply
    Becky
    October 27, 2011 at 5:11 pm

    Hi… I’m going to try your buttercream recipe for halloween cupcakes fo rmy son’s kindergarten class. Since halloween is on monday, i would prefer to make the cupcakes sunday night to bring in monday morning. I’ve put cupcakes in the fridge in the past and the frosting seems to harden and then it’s not as good (and sometimes stays hard) after you take it out the next day. Will this frosting soften up nicely after being kept overnight in the fridge? thanks!

  • Reply
    Kim
    October 26, 2011 at 9:25 pm

    I love this recipe and I tried it with my kids and they love it ! But is there any other way to still make this even though you DON’T have any icing sugar? Does it make a difference if its like regular sugar?

  • Reply
    Sandra
    October 26, 2011 at 5:00 am

    oooh, also, I noticed you mentioned using fresh sugar. I have an unopened bag but not sure how long its been in the cupboard. Do you recommend buying a new fresh bag?

    • Reply
      Karlynn
      October 26, 2011 at 3:23 pm

      Hey Sandra, thanks for popping by! The sugar, yes, I recommend fresh as it seems to pick up flavors once opened. Could be my tastebuds, but I can tell when it’s stale or has picked up smells, like baking soda does. I wouldn’t use yogurt or sourcream, just a higher fat cream, is there half and half? It’s just that more fat of course makes the icing better, so anything over the usual 2% milk that recipes use is an improvement!

  • Reply
    Sandra
    October 26, 2011 at 4:56 am

    Thank you for the recipe! I’ve been searching for the perfect icing for my cupcake-cake but only have access to salted butter in my area. I’m actually originally from Etown too! But I’ve never seen 18% cream sod here in Korea. Do you think I could use (the drinkable type) yogurt or sour cream instead?
    thanks again!

  • Reply
    Blackbird Pie
    October 22, 2011 at 6:56 pm

    Finally used this recipe today to make icing for Halloween Brains in a Jar. YUM! Turned out great. I could only get the 18% cream in 1L size though, so I am sending the rest of it to the office for the coffee drinkers. It was called “table cream” at Superstore.

  • Reply
    Jeri H
    October 20, 2011 at 2:43 pm

    Thanks for the recipe! I’ve made buttercream icing before and it turned out just ok. Yours sounds yummy and simple! I love the idea of using salted butter. I think it will make all the difference! Thank you!

    • Reply
      Karlynn
      October 21, 2011 at 3:43 pm

      Let me know what you think, thanks for stopping by!

  • Reply
    claujean
    October 17, 2011 at 1:46 am

    hi.. i don’t know whats coffee cream here in philippines.. is there any alternative for that? thank you!!

    • Reply
      Karlynn
      October 17, 2011 at 4:56 pm

      It’s a high fat cream, 18% here in Canada. You can use half and half as well!

  • Reply
    Brenda
    October 14, 2011 at 9:35 pm

    Is this Icing a good one to use for decorating cakes..like with the bags and such?

    • Reply
      Karlynn
      October 14, 2011 at 11:10 pm

      It is, for doing stars to cover a cake, swirls, just not anything that needs to hold an extreme shape.

  • Reply
    Cathy
    October 8, 2011 at 6:14 pm

    this would be so good with almond extract in place of the vanilla. Will try it soon.

  • Reply
    Jen
    October 5, 2011 at 7:47 pm

    Yay! Finally a buttercream recipe with NO EGGS! I’m allergic to eggs and am unable to eat the buttercream I usually make (which requires eggs and sugar to be disolved together). I can’t wait to try this recipe! Thanks so much!

  • Reply
    Carolyn S.
    October 4, 2011 at 6:34 pm

    I also ONLY use salted butter! And I make a very similar buttercream frosting recipe. People have tried to duplicate it using unsalted butter.. and yack. Not not not even close!

  • Reply
    Melissa Quinn
    October 1, 2011 at 8:30 pm

    I don’t know if anybody has said this yet…sorry if it has already been said. The salt cuts the sweetness of the icing sugar so that is why it is added to butter cream. More salt=less sweet icing.

  • Reply
    James
    September 30, 2011 at 6:38 am

    You convince me enough to make it :). FYI, this is for my macaron filling
    Anyway I’m not familiar with coffee cream? is that coffee flavoured cream?
    I live in Australia and never heard of this before.

    • Reply
      Karlynn
      September 30, 2011 at 7:45 pm

      It’s a higher fat cream, so use perhaps half and half?

  • Reply
    jacqueline
    September 28, 2011 at 6:56 pm

    Well everyone, I used to do exclusive wedding cakes, and this is very close to my version. However, a few extra tips would be if you are going to be using it for decorating I would suggest that you sift the powdered sugar first before adding it into the butter. That way no lumps (especially bad when using small tips) while you are decorating or spreading. Also, if you are decorating I used to use about 1/2 cup of shortening in it to help with the smoothness of the icing and drying out. My family and all my customers were always saying how much they loved the icing. My other tip was that I used a little dab of almond along with the vanilla. There are a few other recipes out there that also use Karo syrup in them for extra gloss and texture. Hope these tips will help everyone out. I made a lot of good money with my cake business.

  • Reply
    Stephanie
    September 25, 2011 at 9:28 pm

    Girl, you nailed this recipe! This is actually the recipe I have been using for years except I always used milk. What a huge difference cream makes! I also added just a few drops of almond extract. I got so many compliments on this frosting and actually won my husband over. He never really cared for my other recipe and preferred the can stuff, yuck. So just by switching to cream, it made all the difference and he practically ate the whole bowl of frosting! thanks for sharing!

  • Reply
    Lorinda
    September 25, 2011 at 2:33 am

    Unsalted butter is RIGHT next to the salted. Just thought you should know, so you don’t accidently pick up the wrong one. It may be fine to use salted in this instance, but when doing other baking that calls for salt and you add that along with salted butter when the recipe doesn’t call for it, you could then end up with too much salt.

  • Reply
    Geri
    September 25, 2011 at 1:31 am

    Made an R2D2 cake for my grandson’s birthday today. Took my time, and your cake was my inspiration. And, made the frosting too. The cake was a hit, and the frosting was delicious, not overly sweet, and piped great. I do NOT generally like to decorate cakes; but thoroughly enjoyed doing this. It was a hit with the birthday boy and his guests. BTW, I did sift my powdered sugar, did not take long; but worth it because it came out nice and smoothQ

    • Reply
      Karlynn
      September 25, 2011 at 4:17 am

      Aw! What a wonderful grandparent you are! It was a really fun cake to make, if you have pics feel free to share them on my Facebook page! Nothing we like better than looking at pictures of yummy food!

  • Reply
    candy
    September 22, 2011 at 7:41 pm

    just want to know the icing sugar it is powder sugar ?

    • Reply
      Karlynn
      September 23, 2011 at 1:07 am

      Indeed, it sure is!

  • Reply
    Eryn
    September 22, 2011 at 5:34 pm

    You may have answered this already, but I didn’t come across it. My question is: Do you sift the powdered sugar before adding it? Or can you add it straight from the bag? I made butter cream icing for my Moms birthday about a month ago and vowed to never do it again because it took FOREVER to sift it. Please tell me this doesn’t require sifting. lol I REALLY want to make it.

    • Reply
      Karlynn
      September 22, 2011 at 5:37 pm

      Hey Eryn! In answer to your question, good lord NO! Powdered sugar is so fine and delicate I can’t see any reason why you would sift it for an icing? It is as light as air to start. That sounds like far too much work for no reason at all. Hope you enjoy the icing! Let me know how it goes!

  • Reply
    Bonnie
    September 22, 2011 at 2:18 pm

    Try adding Crystal Light Lemonade (dry) to your frosting. SO VERY YUMMY!!!!

  • Reply
    Maxine
    September 16, 2011 at 9:47 pm

    Try replacing some of your plain cream w/ flavored coffee creamer (if you’re not opposed to them). A friend who is a pro cake maker had to do that out of necessity a couple months ago (she used caramel creamer) and it was a huge hit!! Just an idea for something different!

  • Reply
    Trisha
    September 15, 2011 at 5:47 am

    Do yourself a favor and use vanilla bean paste instead of regular vanilla. It is awesome! Your icing will never be the same. I have been using it about a year and a half and people are begging me to make vanilla bean frosted cupcakes all the time.

    • Reply
      Karlynn
      September 15, 2011 at 1:07 pm

      That would be delicious too! Good idea!

  • Reply
    Kristen
    September 14, 2011 at 10:14 pm

    I LOVE buttercream! I’ve tried a lot of recipes and I love them all (soo much better than store-bought, or even the grocery store bakery!)! I always tell my mom that there is just no excuse for a can because homemade is so easy!
    I can’t wait to try this recipe with my fav red velvet cake that I make! The frosting you are supposed to use is good, but too much work (you cook flour with milk and then add butter and sugar, but there are always tiny flour clumps). Yum!

    • Reply
      Karlynn
      September 15, 2011 at 1:52 am

      If you don’t love it I will be shocked. I can eat this stuff off a spoon! But then, I am slightly odd…let me know what you think! Pictures are ALWAYS welcomed and wanted on my Facebook page! Everyone loves seeing the creations made!

  • Reply
    Norma
    September 13, 2011 at 4:56 pm

    Great recipe thanks for posting it.
    I wanted to sorta answer a few of the questions, if your ok with it. Yes this icing can be kept at room tempature for hours even over night, as long as the temp isn’t over 80. then it kinda gets over soft and then once you try and cut the cake it looks like it sliding off the cake. keep it no warmer then room temp. if its a outside part keep it in the house till just before your ready to cut it. 🙂

    • Reply
      Karlynn
      September 14, 2011 at 4:13 pm

      Thanks for answering, the more tips the better!

  • Reply
    Debbiemullins
    September 7, 2011 at 7:21 pm

    I think buttercream frosting is a bit on the sweet side too. I have fixed the problem by adding about  2-3 T  of soft cream cheese. U dont really taste it but it makes it a bit less sweet and creamier too!

  • Reply
    Kim
    September 7, 2011 at 5:39 pm

    Do you happen to know if this icing decorates well…as in for piping the icing onto the cake?  I just finished taking a cake decorating course and they were very specific about the type of icing that you need to use for this type of decorating, but I have to tell you the icing that they recommend tastes disgusting!  So I have been in search of an icing that actually tastes good, but can also be used for fine decorating detail. 

  • Reply
    Kim
    September 7, 2011 at 11:39 am

    Do you happen to know if this icing decorates well…as in for piping the icing onto the cake?  I just finished taking a cake decorating course and they were very specific about the type of icing that you need to use for this type of decorating, but I have to tell you the icing that they recommend tastes disgusting!  So I have been in search of an icing that actually tastes good, but can also be used for fine decorating detail. 

    • Reply
      Karlynn Johnston
      September 7, 2011 at 11:44 am

      Depends on what you are making, but this R2D2 cake https://www.thekitchenmagpie.com/how-to-make-an-r2d2-birthday-cake is ALL my buttercream. That crud they use in courses is nasty, I don’t care what shape you need to hold! The key is to chill the icing in the bag when your hands heat it up too much, then do your stars and piping etc. I use it on all the Wilton cake pans and it’s perfect.

  • Reply
    Samantha
    September 7, 2011 at 3:28 pm

    Thanks so much for such an amazing icing recipe! I used it on my husband’s birthday carrot cake (he doesnt like cream cheese icing) and it was just to die for! It gets better, too, as it sits. So yummy!

  • Reply
    Samantha
    September 7, 2011 at 9:28 am

    Thanks so much for such an amazing icing recipe! I used it on my husband’s birthday carrot cake (he doesnt like cream cheese icing) and it was just to die for! It gets better, too, as it sits. So yummy!

  • Reply
    kjkjmommie
    September 6, 2011 at 3:06 am

    Yum, this is very much like the icing I make. I have found a new favorite flavoring…. I use Bailey’s Carmel in mine when I am serving brownies to my adult friends. I have cooked the Bailey’s to remove the alcohol when I new children would be there. All my friends ask me to bring these now.

  • Reply
    kjkjmommie
    September 5, 2011 at 9:06 pm

    Yum, this is very much like the icing I make. I have found a new favorite flavoring…. I use Bailey’s Carmel in mine when I am serving brownies to my adult friends. I have cooked the Bailey’s to remove the alcohol when I new children would be there. All my friends ask me to bring these now.

  • Reply
    Meagan
    September 2, 2011 at 1:09 pm

    thanks for the advice! i am making cup cakes though, not a cake…..see picture below and let me know what you think!

  • Reply
    Aschmidt87
    September 1, 2011 at 8:43 pm

    Is there a way to make this chocolate buttercream? It looks amazing, but my dad wants choc for his birthday!

  • Reply
    Aschmidt87
    September 1, 2011 at 2:43 pm

    Is there a way to make this chocolate buttercream? It looks amazing, but my dad wants choc for his birthday!

  • Reply
    Meagan
    September 1, 2011 at 6:50 pm

    i am making these cupcakes for my daugthers care bear bday party, and i am trying to figure out how to make the BLUE icing……you icing recipe sounds delicious, but i am not sure how to get it blue. also do you think it will make the white clouds if i have the right tip?

  • Reply
    Meagan
    September 1, 2011 at 12:50 pm

    i am making these cupcakes for my daugthers care bear bday party, and i am trying to figure out how to make the BLUE icing……you icing recipe sounds delicious, but i am not sure how to get it blue. also do you think it will make the white clouds if i have the right tip?

    • Reply
      Karlynn Johnston
      September 1, 2011 at 10:26 pm

      I use Wilton’s icing color gels, every shade you could possibly think of. They can be found almost anywhere! I have made that care bear cake, if it’s the OLD Wilton cake pan, and the cloud I smooth out and then write the birthday child’s name on, you do that first and smooth it out, then fill in the care bear.

      • Reply
        Meagan
        September 2, 2011 at 7:09 am

        thanks for the advice! i am making cup cakes though, not a cake…..see picture below and let me know what you think!

        • Reply
          Karlynn Johnston
          September 2, 2011 at 9:49 am

          I can’t see a pic, want to try again? Or maybe share it on the wall on my Facebook page, those always show up and everyone is allowed to post.

  • Reply
    Laura
    August 31, 2011 at 3:35 pm

    Actually, I live in Ontario, Canada and here, they sell table cream too! Infact, I havent seen coffee cream sold in stores around here. I made this recipe with it, it was awesome!

    • Reply
      Karlynn Johnston
      September 1, 2011 at 10:26 pm

      So happy you liked it! Yah, you easterner’s get a lot of stuff we don’t!

  • Reply
    Tiff
    August 29, 2011 at 2:24 am

    This will now be my go to recipe. Thank you! Only had milk on hand, so I’m curious to try with cream.  Tried it too with some unsweetened chocolate and it was delicious! 

  • Reply
    Tiff
    August 28, 2011 at 8:24 pm

    This will now be my go to recipe. Thank you! Only had milk on hand, so I’m curious to try with cream.  Tried it too with some unsweetened chocolate and it was delicious! 

    • Reply
      Karlynn Johnston
      August 29, 2011 at 10:09 am

      It is such a tweakable (is that a word?) recipe. I am glad you liked it!

  • Reply
    Kittypooh
    August 18, 2011 at 3:02 pm

    Just want to know if I can I use this icing with marshmallow fondant? Do the two taste well together & work together?

  • Reply
    Kittypooh
    August 18, 2011 at 9:02 am

    Just want to know if I can I use this icing with marshmallow fondant? Do the two taste well together & work together?

    • Reply
      Karlynn Johnston
      August 29, 2011 at 10:09 am

      I don’t use fondant, anyone else able to weigh in on this?

  • Reply
    Pz143
    August 17, 2011 at 4:46 am

    i was glad to hear you say that about confectioners sugar.  i know that sometimes i can’t stand the “raw” taste of it and i have wondered if maybe it got old.

  • Reply
    Pz143
    August 16, 2011 at 10:46 pm

    i was glad to hear you say that about confectioners sugar.  i know that sometimes i can’t stand the “raw” taste of it and i have wondered if maybe it got old.

    • Reply
      Karlynn Johnston
      August 29, 2011 at 10:10 am

      Yes, AND it picks up flavors from spices in your cupboard too! Definitely need fresh for icings.

  • Reply
    susan
    August 17, 2011 at 3:58 am

    Yummm! Thanks for the recipe.  I made the vanilla, then a batch of lemon – using 2 tsp of lemon and 1 tsp vanilla and it was pretty good too – probably could of used 3 tsps of lemon and it would have been a little bit more lemony.  But definately the best butter cream recipe I’ve tried so far!

  • Reply
    susan
    August 16, 2011 at 9:58 pm

    Yummm! Thanks for the recipe.  I made the vanilla, then a batch of lemon – using 2 tsp of lemon and 1 tsp vanilla and it was pretty good too – probably could of used 3 tsps of lemon and it would have been a little bit more lemony.  But definately the best butter cream recipe I’ve tried so far!

    • Reply
      Karlynn Johnston
      August 19, 2011 at 8:44 am

      So glad you liked it! The best part is that you can add and taste test and it’s the perfect base to start creating all sorts of flavors with!

  • Reply
    CarolN
    August 15, 2011 at 2:39 pm

    I want to try this recipe, it sounds great! Any reason you say 3 teaspoons of vanilla instead of 1 tablespooon? I always thought 3t=1T….

  • Reply
    CarolN
    August 15, 2011 at 8:39 am

    I want to try this recipe, it sounds great! Any reason you say 3 teaspoons of vanilla instead of 1 tablespooon? I always thought 3t=1T….

    • Reply
      Karlynn Johnston
      August 15, 2011 at 1:55 pm

      They are the same measurement, but when a recipe is a new one, I will write the measurements one at a time..one tsp then taste taste….two tsp then taste test and then three tsp was perfect. So usually I type out exactly what I wrote on paper while making the recipe and this would be a perfect example of it!

  • Reply
    Cbelston
    August 8, 2011 at 3:11 pm

    I tried your recipe this weekend to top sugar cookie bars and I was not disappointed!!  DELICIOUS :)  Thanks so much for sharing this treasure!

  • Reply
    Cbelston
    August 8, 2011 at 9:11 am

    I tried your recipe this weekend to top sugar cookie bars and I was not disappointed!!  DELICIOUS 🙂  Thanks so much for sharing this treasure!

  • Reply
    Steph
    August 4, 2011 at 3:39 pm

    I’ve made this several times and is by far the BEST buttercream icing EVER!! It’s the salted butter…it’s the little salty detail that makes this icing DEEEEEE—-VINE! 😀

  • Reply
    Steph
    August 4, 2011 at 9:39 am

    I’ve made this several times and is by far the BEST buttercream icing EVER!! It’s the salted butter…it’s the little salty detail that makes this icing DEEEEEE—-VINE! 😀

    • Reply
      Karlynn Johnston
      August 4, 2011 at 9:47 am

      Glad you liked it! Yes, sweet and salt are a match made in heaven..mmm..

  • Reply
    Belinda Madsen
    August 2, 2011 at 9:55 pm

    You are completely right. This is the BEST frosting recipe of all time. I made mint brownies with it and substituted the vanilla with mint extract. DIVINE. Thank you!

  • Reply
    Belinda Madsen
    August 2, 2011 at 3:55 pm

    You are completely right. This is the BEST frosting recipe of all time. I made mint brownies with it and substituted the vanilla with mint extract. DIVINE. Thank you!

    • Reply
      Karlynn Johnston
      August 2, 2011 at 5:45 pm

      Oh my..mint, that’s right up my alley! Mmmm! Glad you loved the recipe!

  • Reply
    Tabitha
    July 30, 2011 at 5:19 am

    I have tried a recipe a while back, can’t remember what or where I got it but UGH, I totally screwed that up! It hurt my feelings having to taste test it. I am excited about trying this one! I HEART buttercream icing!

  • Reply
    Tabitha
    July 29, 2011 at 11:19 pm

    I have tried a recipe a while back, can’t remember what or where I got it but UGH, I totally screwed that up! It hurt my feelings having to taste test it. I am excited about trying this one! I HEART buttercream icing!

    • Reply
      Karlynn Johnston
      July 30, 2011 at 10:15 am

      Welcome to my site, glad you found me! This is a pretty darn good recipe, I hope you enjoy it!

  • Reply
    PP
    July 29, 2011 at 5:20 pm

    AMAZING recipe!!  Delicious and so super easy!  This is the first time I have ever made frosting and it came out perfect!!

    Can you store any unused frosting?  Fridge or freezer?  how long will it be good?  Defrost completely to reuse?

    Thanks!

  • Reply
    Judyhax
    July 29, 2011 at 1:14 am

    can you freeze this on a cake, and have it look good when unthawed??

  • Reply
    Judyhax
    July 28, 2011 at 7:14 pm

    can you freeze this on a cake, and have it look good when unthawed??

    • Reply
      Karlynn Johnston
      July 30, 2011 at 9:46 am

      Yes indeed, search for the R2D2 cake on my site and you can see how it was frozen completely then defrosted for the day of the party.

  • Reply
    PP
    July 28, 2011 at 3:24 pm

    How much cake/how many cupcakes does this recipe cover?  Also, if I frost my cake and refrigerate it overnight, will the icing still be good when the cake is eaten the next day?  It won’t be too hard/dry?

  • Reply
    PP
    July 28, 2011 at 9:24 am

    How much cake/how many cupcakes does this recipe cover?  Also, if I frost my cake and refrigerate it overnight, will the icing still be good when the cake is eaten the next day?  It won’t be too hard/dry?

    • Reply
      Karlynn Johnston
      July 28, 2011 at 9:27 am

      This will lightly frost a 2 layer cake, so if you want a substantial coating, make a double batch. To keep it in the fridge, you can “tent” saran wrap over it by placing toothpicks in the cake to hold the wrap off the icing. It will keep it fresh, then you just remove the toothpicks to serve and smooth over the very small holes in the top. Good luck!

      • Reply
        PP
        July 29, 2011 at 11:20 am

        AMAZING recipe!!  Delicious and so super easy!  This is the first time I have ever made frosting and it came out perfect!!

        Can you store any unused frosting?  Fridge or freezer?  how long will it be good?  Defrost completely to reuse?

        Thanks!

        • Reply
          Karlynn Johnston
          July 30, 2011 at 10:14 am

          It stays in the fridge just fine for a couple of days, I don’t usually freeze it too long but it will stay quite a while I assume! Just defrost and mix.

  • Reply
    Aaronlee
    July 27, 2011 at 2:28 pm

    I seriously screwed up making a different buttercream recipe for cupcakes for my daughters birthday this weekend, and google brought me to you 🙂

    Here’s to hoping I don’t screw up this recipe too! 😀

  • Reply
    Aaronlee
    July 27, 2011 at 8:28 am

    I seriously screwed up making a different buttercream recipe for cupcakes for my daughters birthday this weekend, and google brought me to you 🙂

    Here’s to hoping I don’t screw up this recipe too! 😀

    • Reply
      Karlynn Johnston
      July 27, 2011 at 9:13 am

      Oh, it’s so beautifully easy! It will make wonderfuly, swirly cupcakes!

  • Reply
    Van091988
    July 27, 2011 at 1:43 am

    hey! i want to try this for a wedding cake but the wedding is outside…will it melt?

    • Reply
      Nicole
      August 15, 2011 at 2:11 pm

      Depends on how hot it is but classic buttercream like this is highly unstable and prone to melting. You may want to try an Italian or Swiss Meringue buttercream as they stand up better in the heat. I wouldn’t leave any cake outside for long though.

  • Reply
    Van091988
    July 26, 2011 at 7:43 pm

    hey! i want to try this for a wedding cake but the wedding is outside…will it melt?

    • Reply
      Nicole
      August 15, 2011 at 8:11 am

      Depends on how hot it is but classic buttercream like this is highly unstable and prone to melting. You may want to try an Italian or Swiss Meringue buttercream as they stand up better in the heat. I wouldn’t leave any cake outside for long though.

      • Reply
        Karlynn Johnston
        August 15, 2011 at 1:56 pm

        Yes, buttercream cannot take heat at all! Just think of butter in the sun..yikes!

  • Reply
    Tana
    July 26, 2011 at 6:04 pm

    hey, umm.. i just have one question: what’s coffee cream??

  • Reply
    Tana
    July 26, 2011 at 12:04 pm

    hey, umm.. i just have one question: what’s coffee cream??

    • Reply
      Karlynn Johnston
      July 26, 2011 at 12:13 pm

      It’s a high fat cream, 18%, you can use half and half as well, which varies from 12-18% milk fat.

  • Reply
    Alexis_mommy800
    July 25, 2011 at 10:02 pm

    hi there I was wondering if this recipe would smooth out good for use on a wedding cake?

  • Reply
    Alexis_mommy800
    July 25, 2011 at 4:02 pm

    hi there I was wondering if this recipe would smooth out good for use on a wedding cake?

    • Reply
      Karlynn Johnston
      July 26, 2011 at 12:09 pm

      It smooths out very nicely, as long as you have a great crumb coat. To smooth it, freeze the cake then work on smoothing out the frozen icing. Works like a charm!

  • Reply
    Magen
    July 20, 2011 at 1:03 am

    iam geting ready to make some cup cakes for my freinds baby shower and i got the mix at the store to make the butter cream icing and the shower is on sat and i will be making them on thrusday night will they be ok till then

  • Reply
    Magen
    July 19, 2011 at 7:03 pm

    iam geting ready to make some cup cakes for my freinds baby shower and i got the mix at the store to make the butter cream icing and the shower is on sat and i will be making them on thrusday night will they be ok till then

    • Reply
      Karlynn Johnston
      July 20, 2011 at 9:31 am

      I would freeze them Thursday evening and then defrost them the morning of. But the icing is fine as long as it’s kept cold, it will keep its shape. Thanks for stopping by the site!

  • Reply
    Taylor Ann
    July 8, 2011 at 9:29 pm

    I have always hated buttercream…. but this one looks worth a try. Im not sure what it is about buttercream that I don’t like… but it’s SOMETHING. This just might change my mind:) 

    going to try!

  • Reply
    Taylor Ann
    July 8, 2011 at 3:29 pm

    I have always hated buttercream…. but this one looks worth a try. Im not sure what it is about buttercream that I don’t like… but it’s SOMETHING. This just might change my mind:) 

    going to try!

    • Reply
      Karlynn Johnston
      July 8, 2011 at 3:31 pm

      I think it’s when people use shortening in it, and not real butter. Shortening makes me want to scrape my tongue clean after I eat it. That was probably too much info for you right there. But I can TELL and it is sooo gross! Pure butter only for me!

  • Reply
    Mod Ethel
    July 8, 2011 at 9:20 pm

    AMAZING!!! THANK YOU!!!!

  • Reply
    Mod Ethel
    July 8, 2011 at 3:20 pm

    AMAZING!!! THANK YOU!!!!

  • Reply
    jamiedodgerz
    July 3, 2011 at 4:48 am

    can i add melted chocolate or cocoa powder to  make chocolate icing ?

  • Reply
    jamiedodgerz
    July 2, 2011 at 10:48 pm

    can i add melted chocolate or cocoa powder to  make chocolate icing ?

    • Reply
      Karlynn Johnston
      July 3, 2011 at 8:39 am

      You most definitely can add cocoa, that’s how chocolate buttercream is made! I have yet to fiddle around and see the amounts to use, but 1/3 of a cup is a good place to start, most likely 1/2 cup would do it.

  • Reply
    RaeAnn Curry
    July 1, 2011 at 10:38 pm

    I am all about the salted butter.  Well, salt in general, really.  I find that most things benefit from a little sodium – like crack for the taste buds!  😉

  • Reply
    RaeAnn Curry
    July 1, 2011 at 4:38 pm

    I am all about the salted butter.  Well, salt in general, really.  I find that most things benefit from a little sodium – like crack for the taste buds!  😉

  • Reply
    Karlynn
    June 30, 2011 at 10:51 pm

    You can make it slightly less creamy but mine always sticks so lovely as is.

  • Reply
    This Coupon Lady
    June 30, 2011 at 6:50 pm

    Your recipe sounds decedent and I am going to try it tonight (:. On a layered cake should I use less creamer or will it still hold on the side of the cake? I usually use a medium consistence for the crumb layer and the final coating. 

  • Reply
    This Coupon Lady
    June 30, 2011 at 12:50 pm

    Your recipe sounds decedent and I am going to try it tonight (:. On a layered cake should I use less creamer or will it still hold on the side of the cake? I usually use a medium consistence for the crumb layer and the final coating. 

  • Reply
    Mary
    June 29, 2011 at 9:07 pm

    Karlynn, this icing is awesome! I will never use store-bought again! I always shied away from making icing, but it’s super-easy. Now, if you can figure out the right recipe for a chocolate icing…

  • Reply
    Mary
    June 29, 2011 at 3:07 pm

    Karlynn, this icing is awesome! I will never use store-bought again! I always shied away from making icing, but it’s super-easy. Now, if you can figure out the right recipe for a chocolate icing…

    • Reply
      Karlynn Johnston
      June 30, 2011 at 7:52 am

      Oh, I know. A chocolate one that I like has so far eluded me, even bakery ones don’t usually ring my bell. Maybe this summer that will be my project! I am glad to hear the icing worked out so well for you!

  • Reply
    Rachel
    June 10, 2011 at 7:19 pm

    Also, do how long will it last in the fridge if I just make the frosting ahead of time? I really don’t want to be stressed the day before the party (her actual birthday).

  • Reply
    Rachel
    June 10, 2011 at 1:19 pm

    Also, do how long will it last in the fridge if I just make the frosting ahead of time? I really don’t want to be stressed the day before the party (her actual birthday).

  • Reply
    Rachel
    June 10, 2011 at 7:17 pm

    I want to use this recipe for my daughter’s birthday cake, but I want to decorate and freeze it ahead of time. Will this frosting hold in the freezer like Buttercream?

  • Reply
    Rachel
    June 10, 2011 at 1:17 pm

    I want to use this recipe for my daughter’s birthday cake, but I want to decorate and freeze it ahead of time. Will this frosting hold in the freezer like Buttercream?

    • Reply
      Karlynn Johnston
      June 10, 2011 at 1:24 pm

      Hi Rachel, thanks for popping by. If you take a look at my recipe for the R2D2 cake, you can see that I took 3 !! days to create it. I also hate stressing out over the cake and have realized that it’s easier to make it slowly and then freeze it. I do the shape and crumb coating day one then freeze, the actual decorating day 2 then freeze again and then defrost for the day of. I am with the camp that thinks freezing cakes actually makes it more moist and I get rave reviews and recipe requests every time I do, so that’s usually proof enough for me.

      It’s butter so it can last a long time in the fridge even with cream added, a few days for sure.

  • Reply
    lisa
    June 8, 2011 at 10:52 pm

    where does one find icing sugar?  and what type of coffee creamer, like half and half or like french vanilla?  looks tasty and i’d love to try it!  

  • Reply
    lisa
    June 8, 2011 at 4:52 pm

    where does one find icing sugar?  and what type of coffee creamer, like half and half or like french vanilla?  looks tasty and i’d love to try it!  

    • Reply
      Karlynn Johnston
      June 8, 2011 at 4:59 pm

      Icing sugar can be found in the baking aisles of grocery stores, it’s also known as confectioners’ sugar or powdered sugar. I use half and half cream, the richness of the fat is what helps make the icing even better! Like it needs it 😉

  • Reply
    Tawnya Rigsby Cossa
    June 8, 2011 at 4:54 pm

    been trying to find a good buttercream recipe! gonna try this today! thank you!! yours is definitely an original!

  • Reply
    Tangojuliet7
    June 8, 2011 at 10:54 am

    been trying to find a good buttercream recipe! gonna try this today! thank you!! yours is definitely an original!

  • Reply
    Karlynn Johnston
    May 31, 2011 at 7:21 pm

    This is mike

  • Reply
    Jocelyn
    May 31, 2011 at 4:45 am

    I agree whole heartedly with you…I ALWAYS use salted butter in everything I make!!!! It was refreshing to find a blog post that advocates it:-) I will have to try the cream…I usually just use water because I worry too much about it spoiling!!!!

  • Reply
    Jennifer
    May 5, 2011 at 2:20 pm

    Thank you so much! I’m really looking forward to trying this recipe!

  • Reply
    Jennifer
    May 4, 2011 at 7:22 pm

    I see that it’s ok to ice the cake and then put it in the fridge, but is it ok to make the icing the night before you bake the cake and store the icing in the fridge? I’m just wondering if it will spread the same? Thanks!

    • Reply
      Karlynn
      May 4, 2011 at 7:51 pm

      Buttercream is a wonder to work with, because as it heats up, it softens but when it’s too soft, a couple minutes in the freezer fixes it right up. Leave it to soften on the counter before you create with it and it will be perfect!

  • Reply
    Glen Nicolas
    May 1, 2011 at 1:39 am

    Hi I tried this myself specific to the recipe and found that it was too sweet for my tasting. I had to add some more butter and squeeze about 2 teaspoons of lemon to make it not so sweet. I think 4 cups of icing sugar is more than you need. Actually probably 2 cups is alot better if you don’t want it to turn out too sweet. But, this is only my own opinion.

    • Reply
      Joanna
      June 13, 2011 at 8:20 pm

      if you only use half the icing and then the same amount of butter, you won’t end up with a proper buttcream frosting. You need at least 3 – 4 cups of icing sugar.

    • Reply
      Debbiemullins
      September 8, 2011 at 1:21 am

      I think buttercream frosting is a bit on the sweet side too. I have fixed the problem by adding about  2-3 T  of soft cream cheese. U dont really taste it but it makes it a bit less sweet and creamier too!

  • Reply
    melissa
    April 21, 2011 at 1:34 am

    This is the first time I have ever commented online about a recipe. How could i not with this one. It’s AMAZING!!! Thank you!

    • Reply
      Karlynn
      April 21, 2011 at 2:22 am

      Melissa, what a lovely comment, thank you, it completely made my night!

  • Reply
    Karlynn
    April 11, 2011 at 3:27 pm

    Ohh yum! Let me know how that turns out!

  • Reply
    Heather
    April 11, 2011 at 2:45 pm

    I’m going to be making this icing today… I’m going to try it with cultured butter and see how that goes. I bet it will taste extra good.

  • Reply
    Jay
    April 11, 2011 at 12:24 am

    Absolutely AWESOME recipe!!
    I use salted butter all the time and I used blended cream for this (10%).
    I had no issues with it softening while I was decorating and it held the shapes well.
    I had just about enough to cover 1 box cake mix…probably would have had more if I wasn’t partaking in multiple taste tests!!

    • Reply
      Karlynn
      April 11, 2011 at 12:58 pm

      Isn’t salted butter the best? And yes, lots of taste testing goes on in this house as well!

  • Reply
    Kelly
    April 6, 2011 at 9:17 pm

    Ok, to answer my own question, YES! You most certainly can use coconut milk and it turns out so wonderfully yummy with just a tiny hint of coconut flavour. My new favourite.

    • Reply
      Karlynn
      April 6, 2011 at 10:11 pm

      Kelly! I love you! My mind is totally whirring now with the possibility of a delicious coconut cake with frosting done with coconut milk! Great idea! This recipe is so versatile that you can add almost anything and it rocks.

  • Reply
    Kelly
    April 6, 2011 at 9:08 pm

    I wonder, could you use coconut milk for this rather than the table cream?