Video: Easy Buttercream Frosting

from 7 votes

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.

Grab the butter and transform your cakes and cupcakes into the ultimate sweet treats, then find inspiration for more easy frosting options by checking out recipes for 5-Minute Marshmallow Frosting, Piped Cream Cheese Frosting and Swirled Frosting.

Easy Buttercream Frosting Recipe

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Video: Easy Buttercream Frosting

Skip the store-bought sweets in favor of this quick and easy recipe for the best homemade buttercream frosting!
Author: Kelly Senyei
5 from 7 votes
Easy Buttercream Frosting
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 2 ½ cups


  • 2 sticks unsalted butter, at room temp
  • 2 teaspoons vanilla extract
  • 2 Tablespoons heavy cream
  • 3 cups powdered sugar, sifted


  • 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!


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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  1. 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.

  2. 5 stars
    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.

    1. 5 stars
      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?

      1. 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.

  3. Why unsalted butter? The finished frosting is better with just a touch of salt, usually provided by using regular butter.

    1. Hi Clarissa – By using unsalted butter you can better control the salt quantity, adding it separately versus relying on it directly from the butter.

      1. 5 stars
        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.

  4. 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

  5. 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.