Ready to kick the store-bought frosting to the curb? Then tune in below to learn the simple tricks for how to whip up the easiest-ever buttercream frosting with just four ingredients and in 5 minutes or less.
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Servings 2 ½ cups
Ingredients
- 2 sticks unsalted butter, at room temp
- 2 teaspoons vanilla extract
- 2 Tablespoons heavy cream
- 3 cups powdered sugar, sifted
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until it is light and creamy, about 1 minute. Add the vanilla extract and beat until combined.
- Add half of the sifted powdered sugar and beat until combined, then add the heavy cream and continue beating for an additional minute. Add the remaining half of the powdered sugar and beat until combined.
Kelly's Notes:
- Beating the frosting in between each addition of the powdered sugar lightens the color of the frosting and will make it more white in color (rather than yellow).
- If the frosting is too thin, add additional sifted powdered sugar ¼ cup at a time, or if it’s too thick, add additional heavy cream 1 teaspoon at a time until the frosting reaches your desired consistency.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Calories: 770kcal, Carbohydrates: 180g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 22mg, Sodium: 9mg, Sugar: 176g, Vitamin A: 220IU, Calcium: 10mg, Iron: 0.1mg
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What do you mean by 2 sticks of butter.?
Two sticks is equal to 1 cup of butter.
I love this frosting!! I use it all the time!!!
I’m so thrilled to read this, Kathy!
Hi was you ever able to make a chocolate version? I’m making a cake today and I love the regular recipe but I need chocolate icing.
Hi Natalie – Yes! Here’s the link to my recipe for 5-Minute Chocolate Buttercream Frosting: https://www.justataste.com/5-minute-chocolate-buttercream-frosting-recipe/ :)
I like this recipe and will use it as my go-to chocolate frosting because it doesn’t go overboard on either the butter or sugar, unlike other recipes I have considered. Very easy to spread and great taste.
I’m so glad you enjoyed the recipe, Lisa!
Thank you!!!
This buttercream has become my go-to. Thank you so much for sharing it!!!
Just made this for the first time and it was great! Do you know if this recipe could be made a few days in advance and stored in the refrigerator?
Absolutely, Kimi! It can be stored in an airtight container and kept in the fridge for up to five days. When ready to use, allow it to come to room temp and mix with a spoon or electric mixer.
Why unsalted butter? The finished frosting is better with just a touch of salt, usually provided by using regular butter.
Hi Clarissa – By using unsalted butter you can better control the salt quantity, adding it separately versus relying on it directly from the butter.
I’ve made both the regular and chocolate buttercream and they came out perfectly. First was teaching a group of kids at co-op and we did both. Piped perfectly! Second time was for son’s bday cupcakes. Again, easy and perfect.
Love reading this, Tiffany! I’m so thrilled you’ve been enjoying the recipes!
Hi can i know if u are using diary heavy cream or non diary please.
Hi there! I’m not sure if I understand your question, but heavy cream is a dairy product :)
Can’t wait to try it
I’m making 20 cupcakes, will this be enough to cover all of them, or should I make two batches?
This is for a childs birthday party at Christmas.
Hoping for a quick response. Thanks a milllion
Hi Janet! Just to be safe, I’d double it. I’d rather you have ample frosting than not enough.
Thank you
Kelly, any ideas on how to turn this into chocolate buttercream?
Hi Amy! I’m working on a chocolate version :) Stay tuned!
So does the recipe require one cup of butter or one half cup? The video angle makes your sticks of butter look smaller than the usual one half cup sticks, so I thought you might be using two of the quarter cup sticks. Thanks for the clarification.
Hi Karen! It’s two sticks or 1 cup of butter, per the recipe above.
How many grams is a stick of butter, please. I enjoy reading your recipes, Kelly.
Hi Shirley – Here is an online butter converter: http://www.traditionaloven.com/conversions_of_measures/butter_converter.html
Hi. Do you know how much frosting (in cups) this recipe makes? Thanks!
Hi Danielle! This recipe makes about 2/5 cups of frosting. Adding that to the recipe now :)