This post may contain affiliate links. See my privacy policy for details.
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.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Learn to cook like the Kitchen Magpie
A Very Prairie Christmas Bakebook
Cookies, Candies, Cakes & More: Vintage Baking to Celebrate the Festive Season!
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Pin This Recipe to Your Desserts or Cakes Boards and Remember to FOLLOW ME ON PINTEREST!
ChristinaMosbyChildress says
Yes you can
Grana143 says
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?
MelissaMoss says
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.
Ella 1712 says
hi can i use this frosting under a fondant?
Thanks so much
ChristinaMosbyChildress says
Yes you can. A thin layer though.
MelissaMoss says
Ella 1712 I have used this icing under fondant and had no problems.
nikki says
Hi do these need to be refrigerated ? Need for wedding cupcake bouquets .many thanks
Norma Ferguson says
@nikki Can I use Grand Marnier?
Shelby K says
Does this icing taste very heavy and gritty from the sugar?
ChristinaMosbyChildress says
Unsalted always. Found right next to salted. Salted butter is unusual for cakes and frostings. I bake quite often.
lisarr1975 says
and I use normal thicking cream ? ty
linda lou 249 says
are you using a special kind of sugar that you are calling icing sugar or is it just powdered sugar
Ijlydaf says
Powdered sugar is the same as icing sugar
Surrey Bee says
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!
LauraFletcher says
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.
Java_Junkie says
AngelaZemp https://www.onlineconversion.com/cooking.htm
galidink says
its creamer you put in your coffee , like 1/2 & 1/2 – COFFEEMATE IS A BRAND OF IT !
stefffie78 says
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!!
thekitchenmagpie says
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.
trudy says
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.
galidink says
ITS CREAMER LIKE 1/2 & 1/2 YOU PUT IN YOUR COFFEEE /(COFFEEMATE !)
Java_Junkie says
stefffie78 With all due respect, it’s been asked and answered many, MANY times. Coffee cream, where I live (Calgary), is 18%.
Java_Junkie says
stefffie78 Just for further clarification.
https://www.dairyland.ca/Home/ProductDetails/11
CherylPereira says
stefffie78
I am Canadian 🙂 and Coffee Cream can either be…1/2 and 1/2 cream, Coffee Mate, Baileys, Panama Jacks (alcohol) 🙂 LOL, etc.
CharleneIrvine says
stefffie78
Coffee cream is more fatty than half and half and less than whipping cream. I think its 18% fat.
boxermama says
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.
graysue says
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.
Allie64 says
stefffie78 I used half & half and it was amazing!!!!!
Ijlydaf says
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
janine6 says
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
anitamaxb says
Please, how many OZ or GR are in a CUP of butter?
Java_Junkie says
anitamaxb This is a very useful site. https://www.onlineconversion.com/cooking_butter.htm
CharleneIrvine says
anitamaxb
8oz
Dallis Cook says
Is it just regular half and half coffee cream
MelissaMoss says
Dallis Cook Yes, half and half works fine.
galidink says
thank you ; )
KimberlyRead says
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!
thekitchenmagpie says
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!
Faith says
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
thekitchenmagpie says
@Faith Yes, salty salt salt. So good. You need it to balance the sweetness, simple kitchen science! Glad you like it!
GailAnnDinkel says
how duz it hold up to piping , also duz it crust up well ?
thekitchenmagpie says
GailAnnDinkel Pipes stars and simple shapes, crusts a little bit.
PatriciaLauraLucado says
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!!!!
thekitchenmagpie says
PatriciaLauraLucado Now that sounds good!!!
PammySue1 says
yup kid tested, grama approved. by far the best frosting I ever made. thank you for making me look so awesome to the chuds. My 4yr old grandaughter loves her bday cake.
thekitchenmagpie says
PammySue1 Aw, so glad they like it!
FaizaQaiser says
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.
thekitchenmagpie says
FaizaQaiser You are so welcome! Enjoy!
AngelaZemp says
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
Java_Junkie says
AngelaZemp this is a great site, I use it a lot. https://www.onlineconversion.com/cooking.htm
KimLovesToCook says
AngelaZempthis will help ….
https://www.food.com/library/calc.zsp
I use this all the time for my conversions.
JeffricJohnDelaPaz says
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
thekitchenmagpie says
JeffricJohnDelaPaz I’m so glad that you liked it! Yes, three tsp seems like a lot of vanilla, but everything comes together perfectly, somehow!
Sarwatibraaz says
How many cups does this yield?
Lagers says
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!!
NurseLovesFarmer says
This was GREAT! Congrats on such a successful recipe/blog post!
MelisaMcMorland says
AMAZING RECIPE!!! Love this and tastes awesome!
thekitchenmagpie says
MelisaMcMorland Glad you liked it!
lostdwarf says
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!
MelissaCollett says
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 🙂
xLauren says
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.