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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!
Millions Have Enjoyed this Recipe
Millions Have Enjoyed this RecipeThis was my very first viral recipe here on The Kitchen Magpie! If you like this, you should try my Lemon Buttercream Frosting recipe. This recipe is the best thanks to sweet and salty mixing together!
When I first wrote this recipe 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 recipe made it in to my cookbook, that’s how amazing it is! This recipe was one of the first on my website and has been viewed by tens of millions of people over the years! Isn’t that crazy?
This buttercream icing is still 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 very first time I whipped it up. The cake was dense and moist, and paired with a light as air buttercream icing… heaven. Angels dancing on your taste buds. I’ve tried it on every cupcake that you can imagine and it’s even amazing on vanilla. Salty vanilla icing on a vanilla cupcake is heaven for vanilla lovers!
Please go and have a read of my Buttercream Icing FAQ which answers a lot of the questions about this recipe asked in the hundreds of comments on this post below!
The most important is How to Fix Broken Buttercream, that’s a whole post in itself!
Frosting Ingredients
There are four basic ingredients for this buttercream frosting and I have kept it simple and straightforward for years now:
- Salted butter – a good quality, tastes-good-off-the-spoon butter is important!
- Vanilla – You need that classic vanilla taste
- Icing sugar – This is also known as powdered sugar or confectioners sugar
- Coffee cream – This is literally called coffee cream here in Canada but what it is is a cream that is 18% milk fat and up
Commonly Asked Frosting/Icing Questions and Answers
Do I have to refrigerate a cake with buttercream?
This buttercream has butter and it has whipping cream in it. I personally leave it out all day and it’s fine ( butter is always fine at room temperature) but the whipping cream? That’s a personal call for you. I have left it out overnight, but I honestly have to tell you to refrigerate it instead of leaving it out. But it’s really a personal decision. Apparently because of all the sugar you can leave a cake with buttercream frosting out for 2-3 days.
How long can you leave a cake with buttercream icing out?
I leave mine out for a day, not in the hot sun at all and it’s fine. According to the US food and inspection agency, you can leave a cake with buttercream frosting out for 2-3 days.
What is the best butter to use?
Salted and organic butter is literally the best butter that you can use. It is the salt that really makes this the best buttercream frosting ever. It’s actually a myth that salted butter is an inferior quality – it’s not. It’s the same quality.
How do I make the frosting stiffer?
You will want to use less cream in order to make the frosting stiffer. Start out with only a small amount of cream and add it until you get the consistency that you want.
How do you thicken up frosting?
This buttercream frosting is thick to start without adding in the cream! To start, beat in the icing sugar and see what the thickness of the frosting is. Then you can add a little bit of cream, a little at a time, until you reach the desired consistency. IF you go too far, you then can add more icing sugar/powdered sugar to thicken it back up.
How do you soften buttercream?
This one is easy, leave it out on the counter at room temperature for 45-60 minutes and it will be soft! If that doesn’t work and your frosting is too thick, then you might have to beat it again and add some more cream.
Can you store butter based frostings in the refrigerator?
You bet! Buttercream frosting/icing can be stored in the refrigerator for a week or two, as long as the whipping cream that you use wasn’t going to expire soon.
Can you freeze butter based icings?
I freeze it all the time! Simply defrost, mix and use as normal.
Tips and Tricks for the Best Buttercream Frosting
- Always use salted butter. When I first wrote this recipe in 2010 there weren’t many people that were food blogging compared to today, so I literally couldn’t find a SINGLE buttercream frosting recipe on the internet that used salted butter! Now I am sure that if I looked there would be tons of recipes similar to this one. Oh, how times have changed! So I had discovered that salt and sweet are a match made in heaven for icing and I never looked back. You can also read about the difference between salted and unsalted butter.
- Whip that butter, with a paddle beater if you have it, if not, don’t worry. You can also use the beaters on your handheld mixer just fine to beat the buttercream frosting! You want the butter to be smooth and creamy before you add the icing sugar.
- Fresh icing sugar makes all the difference. Icing sugar/powdered sugar/confectioners sugar goes stale, and you can sure taste it when it does! Crack open a fresh bag for icings, you won’t be sorry! Over the years many people have agreed that this is another trick to making great buttercream frosting.
- You can make this frosting as light or as heavy as you want by adjusting the amount of heavy cream that you use.
- Read this if you are looking for piping techniques.
Some More Frosting Recipes:
- Cream Cheese Buttercream Frosting
- Chocolate Buttercream Icing
- Pistachio Pudding Buttercream Icing
- Vegan Buttercream Icing
- Candy Bar Buttercream Icing
Happy baking everyone!
Love,
Karlynn
The Best Buttercream Frosting Recipe
- Prep Time
- 5 minutes
- Total Time
- 5 minutes
- Course
- Dessert
- Cuisine
- icing
- Servings
- 16 servings
- Calories
- 223
- Author
- Karlynn Johnston
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
- Get out the salted butter! Trust me and use salted butter, it’s the secret ingredient!
- Beat the butter until it is light and creamy. This is important as you are adding the icing sugar next. If the butter isn’t creamy you can get lumps in the icing.
- Add in the icing sugar. Again, if you are like me and can taste stale icing sugar, you will need a fresh bag.
- Add in the cream.. I used 4 tablespoons for my preference, you adjust to what you want.
- Stiffer icing = less cream. Lighter icing = more cream. Adjust the amount to your liking by adding one tablespoon at a time until the desired consistency is reached.
- Add the vanilla then keep mixing it until fluffy and thoroughly combined.
Recipe Video
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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kurtrer says
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.
Strawberry Mint says
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!
Karlynn Johnston says
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.
sundaecone888 says
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! ^^
Becko says
Do I have to keep this buttercream in fridge? Once I decorate cake does it have to be in frige?
DorindaSpiers says
Becko No it does not need to be in frig.
joneswendola says
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!
MarilynTittle says
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!
jaycats says
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.
shern says
best icing i have ever tasted thank you verrrryyy much.
April R says
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?
AlishaDelver says
April R
This recipe is perfect! Not to salty, does not taste like butter, and great consitency.
Enjoy
shern says
April R its not salty at all. the salt just tones down the sweet.. id recamend it for any cake 🙂
dria06hplova says
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
SimonCantlon says
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….
madz902 says
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!
Shells says
Can you make roses an boarders with this?
I have a hard time finding recipes I can decorate with?
AlishaDelver says
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.
ginapsalm119 says
Hi there, I have no idea what COFFEE CREAM is, can you help!?
ladams1221 says
ginapsalm119 – It’s labeled “light cream” as opposed to “heavy” or Whipping” cream.
AlishaDelver says
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!!
website development Ahmedabad says
Thanks for sharing this.
Karlynn Johnston says
I laughed when I read this! BEST description ever!! thanks Alix!
AlixBoyington says
Tastes like angels tears, oh my goodness this recipe is fabulous!!!
JeanieMcVay says
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
JeanieMcVay says
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!!!!
merry_pilgrim says
By coffee cream, did you mean “half & half” or something else?
Desdemona687 says
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.
Erin M says
This is my go-to buttcream recipe, thank you 🙂
LoriMurphy says
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.
thekitchenmagpie says
LoriMurphy This does keep very well, a few days in the fridge! Just soften it before use.
JanetQuiringSawatzky says
Have you tried this recipe for a frozen butter cream transfer?
Foreveradame says
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!
MissBaker says
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!
ladams1221 says
Wish you had shared a link to your Raspberry Cream Cheese Frosting recipe!
abuzz2luv says
https://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!
Anne says
I made this for my son’s birthday in October and I had to come back again. It was soooooo good. Thanks for sharing
JanieLynn says
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.
thekitchenmagpie says
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!
Lindsey Grimes says
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!
DebraBlatz says
JanieLynn Im glad to hear that Im not the only one that uses.. extracts for perfume.. lol
sumac in seattle says
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.