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How to Make Buttercream Frosting in 10 Minutes (or Less!)
Updated on Jan. 11, 2023
It’s not unusual for my sugar cravings to kick in after midnight. More often than I care to admit, I find myself lurking around the kitchen, opening and closing cabinets, hoping for a sweet treat to magically appear. At this hour, all the stores are closed-and I definitely don’t have any Keebler Elves in my cupboards-so I’m left to my own devices. Here’s a secret: Sometimes when this happens, I make buttercream frosting.
Sure, it’s intended for decorating desserts, but you won’t judge…right? Apart from prettying up cakes, cookies and brownies, I’ve discovered this frosting is the perfect spread for graham crackers (or, in more desperate times, savoring by the spoonful). Plus, it takes just four ingredients: butter, sugar, dairy and extract in any flavor you like. In just 10 minutes you’ll have a delicious, easy frosting that’s way better than store-bought.
Whether you’re looking for a sweet-tooth fix or you have cupcakes to decorate, our Test Kitchen experts are here to guide you. Let’s go step by step through this recipe for homemade frosting.
How to Make Buttercream Frosting
You’ll need:
1/2 cup butter, softened
4-1/2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract (use the clear variety if you’re aiming for white frosting)
5 to 6 tablespoons 2% milk
Hand-held mixer
Most of these ingredients are interchangeable. Here are a few tips for making your frosting absolutely perfect:
- You can use just about any liquid in place of 2% milk. If sticking to dairy, either fat-free milk or half-and-half cream will work. Or switch it up with eggnog, juice or cooled espresso.
- Use a different extract. Our basic recipe makes a plain vanilla frosting, but it’s simple enough to swap in almond, coconut or even anise extract. Feeling adventurous? Learn how to make your own.
- If you’re making cake on a hot day, substitute shortening for half of the butter. This will help keep the frosting from melting in the heat.
Step 1: Beat the butter
Place the softened butter in a large bowl. (Is the butter still hard as a rock? Here’s how to soften it fast.) Use a hand-held mixer to beat the butter until it’s pale yellow in color and fluffy. This creamy consistency will help the butter combine with rest of the ingredients for an extra-smooth result.
Step 2: Add everything else
Take care adding the other ingredients into the mix. If the confectioners’ sugar looks clumpy, sift it with a fine mesh sieve. Then add the extract and milk. Use 5 tablespoons of milk for a thicker consistency; add an extra tablespoon for a thinner frosting.
Next, have at it with the beaters. If you see any sugar creeping up the sides, stop the mixer and use a silicone spatula to scrape it back down into the mix.
Test Kitchen tip: For a super fluffy consistency, beat the frosting for a few extra minutes to add more air.
Step 3: Enjoy
It’s as easy as that. This recipe yields about 3 cups of picture-perfect buttercream. Pipe or spread it onto cake, cookies or cupcakes, or add colored sprinkles for a funfetti dip. The possibilities are endless.
Test Kitchen tip: If you plan to save the frosting for later, pop it into the fridge for safekeeping. When you need it, bring it back to room temperature and beat.
More Flavors to Try
This basic recipe is easy to expand upon. Here are a few more flavors you may want to add to your frosting repertoire:
- Almond: Add 1/2 to 3/4 teaspoon almond extract instead of the vanilla.
- Chocolate: Use 4 cups confectioners’ sugar, 1/2 cup baking cocoa and 6 to 7 tablespoons of milk.
- Lemon: Replace the milk with lemon juice and 1 teaspoon lemon zest.
- Orange: Swap out the milk for orange juice and add 1 teaspoon orange zest.
- Peanut butter: Use 1/2 cup peanut butter instead of the butter and increase the milk to 7 or 8 tablespoons.
- Peppermint: Use 1/2 to 3/4 teaspoon peppermint extract in place of the vanilla.
Hungry for more? Check out these homemade frosting recipes.
Italian Meringue ButtercreamItalian meringue buttercream is a fluffy, dreamy frosting for any and all cakes. You can add flavors and colors, too, for all of your beautiful cake creations.
Peanut Butter FrostingRich, sweet and a tiny bit salty, peanut butter frosting is the only topping you need for a batch of brownies or a luscious chocolate cake.
Get tips from our Test Kitchen on how to frost a cake so it looks fresh from the bakery.
French ButtercreamFrench buttercream has a custard-like texture and is great if you're going to be piping shapes or decorations. —Taste of Home Test Kitchen
Best Vanilla ButtercreamWhy is this recipe crowned the best vanilla buttercream frosting? With its powerfully decadent vanilla bean flavor and delightfully creamy texture, your family and friends will scrape every last bit of this frosting off their plates. —Margaret Knoebel, Milwaukee, Wisconsin
Here are different types of buttercream frostings.
Coconut Pecan FrostingTry this simple, scrumptious coconut pecan frosting recipe the next time you crave a cake with extra personality.
Chocolate Peanut Butter FrostingChocolate and peanut butter are such an enjoyable combination. This delicious chocolate peanut butter frosting makes a satisfying topping to these moist chocolate cupcakes.—Ruthe Stevenson, Minneapolis, Minnesota. Check out our collection of the best types of frosting.
German ButtercreamThis German buttercream frosting is super silky and buttery. It's pleasantly sweet, but not overly sweet like some American buttercreams can be. —Rashanda Cobbins, Milwaukee, Wisconsin
Cream Cheese FrostingBack away from the store-bought stuff. This cream cheese frosting is so tasty you will never go back. We will even show you how to make flavored varieties! (Strawberry cream cheese frosting, anyone?)
Rich Chocolate FrostingWhip up the silkiest, creamiest chocolate buttercream frosting in just minutes with a few simple ingredients. Use this rich, fluffy-as-a-cloud fudge frosting for when you're really trying to impress people with your homemade brownies and cakes.
Blackberry ButtercreamGorgeous in color and rich in flavor, this sophisticated take on traditional frosting will have you wanting to make blackberry buttercream for every cake you make.
Vanilla FrostingLight, sweet and perfectly airy, this easy homemade vanilla frosting recipe makes a delicious topping for cakes, cupcakes, desserts and sweet breads.
Old-Fashioned Ermine FrostingErmine frosting brings back memories of being in the kitchen with my grandmother. This old-timey frosting was her go-to for cakes when she didn't have cornstarch or cream cheese. —Rashanda Cobbins, Milwaukee, Wisconsin
Cupcake FrostingSimple vanilla frosting is a great topper for any cupcake. I frosted 300 cupcakes with this recipe for my wedding in lieu of a traditional cake. It made for a delicious bridal twist. — Annie Rundle, Milwaukee, Wisconsin
Peanut Butter Whipped Cream FrostingA luscious peanut butter whipped cream frosting is just a few ingredients away. Try it piped over your favorite chocolate cupcakes or dolloped onto hot chocolate. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Fluffy White FrostingFluffy white frosting is similar to meringue, but instead of baking it, it's laced atop cakes or in between cookies for a cookie sandwich.
Also, check how to make canned frosting taste like homemade.
Amaretto Butter FrostingPut the crowning touch on cupcakes with this rich and buttery Amaretto topper. —Anette Stevens, Olds, Alberta
Vanilla FrostingDon't know how to make icing for cake but don't want to settle for store-bought frosting? This four-ingredient easy vanilla frosting recipe is the perfect topper for your cakey creations. The homemade taste just can't be beat. —Mary Faulk, Cambridge, Wisconsin. If you’re running late, check out these different ways to make store-bought frosting better.
Creamy Fudge FrostingFor every occasion that calls for chocolate frosting, keep this fudgy recipe close by. With just five ingredients from the pantry, you’ve got magic in minutes. —Linda Schend, Kenosha, Wisconsin
Strawberry Cupcakes with Whipped Cream FrostingFresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That’s why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. —Lisa Kaminski, Wauwatosa, Wisconsin
Winter White Filling or FrostingHow versatile! Prepare this recipe for use as a cake filling, frosting or both. —Sarah Thompson, Greenfield, Wisconsin
Buttercream FrostingA few simple ingredients make a creamy frosting that finishes cakes, cupcakes and cookies. If you love making desserts, keep this buttercream frosting recipe handy. —Taste of Home Test Kitchen
Confetti Birthday Cake with Chocolate ButtercreamThis is a moist confetti cake with lots of sprinkles and a whipped chocolate buttercream. It's perfect for birthday celebrations! —Courtney Rich, Highland, Utah
Apple Pie CupcakesTurn the classic cupcake into a fall favorite with our rendition of apple pie cupcakes. Filled with a sweet apple mixture and topped with cinnamon frosting, these cupcakes taste just like apple pie!
Emily's Strawberry Cake with Strawberry ButtercreamMy husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
Powdered Sugar GlazeCreate this delicious powdered sugar glaze to fulfill your nostalgic childhood memories. Pipe it on cookies, drizzle it on scones or douse it on muffins.
Espresso FillingCoffee lovers will go crazy for cakes made with this heavenly filling. It's rich, decadent and irresistible! —Megan Byers, Wichita, Kansas
Maple Glaze for DoughnutsCider doughnuts are a tradition in Vermont, but here in Texas, we love maple flavors, too. Our glaze of choice features delicious maple syrup. —Barbara Elliott, Tyler, Texas. Looking for more? Check out our collection of the best Vermont recipes.
Vanilla CakeOur Test Kitchen created our best vanilla cake recipe yet. It's tender, moist and packed with rich vanilla flavor—a must for any special occasion.
Chewy Gingerbread CookiesThese chewy gingerbread cookies are packed with warm spices and rich molasses, delivering a perfect balance of soft and chewy texture. Ideal for holiday gatherings or a cozy treat anytime, they're sure to become a family favorite.
Favorite Frosted BrowniesThese are my tried-and-true brownies for many holidays. Everyone always agrees that they are absolutely yummy! I sometimes top them with candy sprinkles for a little color. —Barbara Birk, St. George, Utah
Buttermilk Cake with Caramel IcingThis fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky
Funfetti CakeWant to know how to make a Funfetti cake recipe from scratch? Our Test Kitchen provides you with a helpful guide sprinkled with tips for making this colorful cake.
Editor's Tip:Â Tint white frosting with liquid, gel or paste food coloring. Liquid will give a pastel color; gel and paste give a deeper color. Add a little at a time, stir in and check the color. You can always add more, but it's hard to lighten the color. The color generally darkens as the frosting dries.
Frosted Pumpkin DoughnutsOur three children grew pumpkins to sell. During harvest, it was time to make these scrumptious doughnuts. The orange frosting is super. —Connie Simon, Reed City, Michigan
Chocolate Spice Cake with Caramel IcingI found this recipe back in the late '80s and knew it was a special cake. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! —Mariann James, Ferguson, Missouri
Butterscotch CakeThink of butterscotch cake as German chocolate cake's auburn cousin. The amber-hued cake layers are flavored with butterscotch chips, as are the stripes of chewy, coconut-pecan filling between the cake layers and on top.
White Chocolate Coconut CakeThis eye-catching cake is my own creation. The white "snowball" look makes it the perfect choice for a holiday celebration. —Greta Kirby, Carthage, Tennessee
