This is the simplest, most classic buttercream recipe. Since I consider buttercream to be a bit too sweet, I add a pinch of salt and lemon juice to cut down on some of that sweetness. However, if you prefer it sweeter, you can choose to omit these ingredients.
Add powdered sugar just to the point where the buttercream is stiff enough to pipe.
Basic Vanilla Buttercream
Yields: 1 cup, enough to frost 12 cupcakes
Ingredients
- ½ cup (113 g/1 stick) unsalted butter, softened to room temperature
- ⅛ teaspoon salt
- 1½ - 2½ cups (180-280 grams) powdered sugar, sifted
- 1½ tablespoons heavy cream (my preference) or whole milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon freshly squeezed lemon juice
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, 2-3 minutes. Add 1.5 cups sugar in 2 additions, beating well after each addition until smooth. Add cream/milk, vanilla, and lemon juice and beat until smooth and fluffy. Beat in more sugar as needed, until desired consistency (thick enough to pipe).
Notes
*Salt and lemon juice are added to cut sweetness and are optional. Depending on your personal taste, you can add more or omit entirely.
14 Comments
Marta
March 5, 2016 at 11:37 pmI made this buttercream and it came out perfect for piping. I would like to use this recipe but with chocolate. Can I add cocoa if so how much?
Shiran
March 6, 2016 at 6:37 amHi Marta! For my favorite chocolate frosting click here. It’s a bit softer but also great for piping. If you still want to try using this recipe – add to it unsweetened cocoa powder or melted dark chocolate (and I suggest to also reduce the vanilla extract to 1/2 teaspoon and skip the lemon juice).
Jezenia
March 27, 2016 at 7:44 pmWill the lemon juice make the frosting tangy?
Shiran
March 28, 2016 at 4:06 amBoth salt and lemon juice are added to cut sweetness and are optional. You won’t be able to taste the lemon juice in the frosting.
Bea
April 24, 2016 at 4:16 pmI want to use this frosting recipe for a two layered cake, but I’m not sure if this quantity will be enough. Should I double the recipe?
Shiran
April 25, 2016 at 6:56 amYes, you should double the recipe 🙂
Yolanda
October 4, 2016 at 5:35 pmI will be trying this recipe tomorrow night with your chocolate cupcakes. I’m doing a test run for my son’s birthday party in two weeks. Do you have any other recipes where the frosting isn’t too sweet. I find buttercream way way too sweet so I’m excited to give this a try. Also, can cupcakes sit at room temperature once frosted with this?
Shiran
October 5, 2016 at 6:10 amHi Yolanda, classic buttercream is indeed sweet, but I add a bit of salt and lemon juice to cut down on some of the sweetness. My recipe for cream cheese frosting is a bit less sweet and tastes amazing if you prefer to try it.
Korina
December 19, 2016 at 8:00 pmhi just out of curiosity how do you get the little black specks in the icing ?
Shiran
December 21, 2016 at 8:00 amHi Korina, sometimes I use vanilla bean instead of vanilla extract. The seeds are these little specks.
Alyssa
April 12, 2017 at 9:38 pmShould I double the recipe if I’m making a 2 layer 8 inch round cake?
Shiran
April 14, 2017 at 6:40 amYes, you should double the ingredients.
Iqra Aslam
August 18, 2017 at 8:04 amHi Shiran
I am using your chocolate cake recipe to make a 3 layer 6inch cake. Would you recommend that I double or triple this recipe to fill and frost my cake?
Thank you! Love your recipes
Iqra x
Shiran
August 20, 2017 at 6:20 amThank you so much Iqra! I suggest to triple this recipe so you’ll have enough frosting. I hope you enjoy it!