This ice buttercream frosting is a classic American-style icing made by beating butter with powdered sugar, vanilla, and a little cream. It spreads smoothly on cakes, holds simple piped decorations, and is easy to adjust from firm to fluffy without cooking.
Ingredients
- 1 cup (227 g) unsalted butter, softened but still cool
- 4 cups (480 g) powdered sugar, also called confectioners’ sugar
- 2 to 4 tablespoons (30 to 60 ml) heavy cream or whole milk, as needed
- 2 teaspoons (10 ml) vanilla extract
- ¼ teaspoon (1.5 g) fine salt, or to taste
Instructions
- Prepare the butter. Cut the softened butter into a few pieces and put it in a large mixing bowl. It should give slightly when pressed, but it should not look shiny, oily, or melted. If it is very soft, chill it for a few minutes before mixing; overly warm butter can make the finished frosting loose.
- Beat until creamy. Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl once. The butter should look smooth and a little lighter in color, with no firm lumps. Beating the butter first helps it combine evenly with the sugar.
- Add the powdered sugar gradually. Turn the mixer to low and add the powdered sugar in three or four additions, mixing until each addition is mostly incorporated before adding the next. Keep the mixer low at first so a cloud of sugar does not puff out of the bowl. Scrape the bowl as needed; dry sugar often collects along the sides or under the beater.
- Add flavor and a little liquid. Mix in the vanilla, salt, and 2 tablespoons (30 ml) cream or milk. Once the mixture starts to come together, increase to medium speed and beat for 2 to 3 minutes. Stop once or twice to scrape the bowl. The frosting should look creamy and hold a soft peak, rather than appearing dry or crumbly.
- Adjust the texture. For a softer, easier-to-spread frosting, add more cream or milk 1 teaspoon (5 ml) at a time, mixing briefly after each addition. For piping, keep it firmer and add liquid sparingly. If it becomes too loose, beat in powdered sugar 1 tablespoon (about 8 g) at a time. Taste and add another pinch of salt if the sweetness needs balancing.
- Use or cover. Spread the frosting over completely cooled cake or cupcakes, or transfer it to a piping bag. If you are not using it straight away, cover the bowl so the surface does not dry out. This batch makes about 3 cups (720 ml), enough to frost 12 cupcakes generously or fill and frost a modest two-layer 8-inch (20 cm) cake.
Tips
- Start with the right butter temperature. Softened butter should be pliable but not greasy. If a finger presses a shallow dent into the butter without sinking through it, it is usually ready. Butter straight from the refrigerator can leave small lumps; melted or very warm butter can produce thin frosting that will not hold a piped shape.
- Measure powdered sugar carefully. If measuring by cups, spoon it into the cup and level the top instead of packing it down. Weighing is more consistent. Sifting is helpful if your sugar is lumpy, but it is not necessary when it is already fine and free-flowing.
- Use liquid slowly. The exact amount depends on the butter’s softness, the sugar, and whether you want to spread or pipe the frosting. Begin with 2 tablespoons (30 ml), then add only as much as needed. A teaspoon too much can make the difference between a neat swirl and one that slumps.
- Scrape and taste before finishing. Frosting can be sweet, so salt makes a noticeable difference. Scrape the bowl at least once after adding the sugar so you do not end up with a salty or sugary patch. If the mixture feels grainy, beat it for another minute or two before adding more liquid.
Serving Suggestions
Use this frosting on vanilla, chocolate, spice, or red velvet cake, and on cupcakes that have cooled completely. It also works between cake layers, on sandwich cookies, or as a simple finish for brownies. For a smooth cake, add a thin first layer of frosting to catch loose crumbs, chill the cake briefly until that layer firms, and then apply the final coat. The crumb coat is useful rather than essential; a casual swirl or textured finish does not need to be perfectly smooth.
For cupcakes, a spoon or offset spatula makes a simple mound, while a piping bag fitted with a large star or round tip creates a defined swirl. Keep the frosting at a spreadable temperature while decorating. If it gets too warm in your hands or a warm room, pause and chill it briefly rather than trying to compensate with a large amount of extra sugar.
Variations
Chocolate: Beat in ⅓ cup (30 g) unsweetened cocoa powder with the powdered sugar. Cocoa absorbs moisture, so add cream a teaspoon at a time until the frosting is easy to spread. For a deeper flavor, use Dutch-process cocoa; it gives a darker, less sharp chocolate taste than natural cocoa.
Citrus: Replace the vanilla with 1 tablespoon (15 ml) finely grated lemon or orange zest and add 1 teaspoon (5 ml) fresh juice. Use juice sparingly because extra liquid softens the frosting. Citrus zest gives a brighter flavor without thinning it as much.
Almond or other extracts: Use ½ teaspoon (2.5 ml) almond extract in place of ½ teaspoon of the vanilla, then taste before adding more. Almond extract is concentrated, so using the full amount as a one-for-one replacement can overpower the frosting. Other baking extracts can be substituted cautiously in the same way.
Color: Mix in gel food coloring a small dab at a time, since a little goes a long way. Liquid coloring can loosen the texture, especially when several drops are needed for a strong shade. If the color deepens while the frosting rests, wait a few minutes before adding more so you do not overshoot the shade.
Dairy-free: Use a firm dairy-free baking stick in place of the butter and an unsweetened plant-based milk in place of the cream. Choose a stick-style alternative rather than a soft tub spread, which often contains more water and can make the frosting slack. Flavor and firmness vary by product, so add the liquid gradually.
Storage and Reheating
Because this frosting contains butter and cream or milk, refrigerate it within 2 hours of making it or serving it. Store it in an airtight container in the refrigerator for up to 5 days for best quality. Press a piece of food-safe wrap against the surface before closing the container if you want to limit a dry skin from forming. Frosted cakes should also be covered and refrigerated when they contain this frosting; follow any shorter storage guidance needed for the cake filling.
Buttercream firms up when cold, so let the container sit at room temperature for about 30 to 60 minutes, just until it is soft enough to mix. Beat it briefly on low or medium speed to restore a smooth texture. Do not microwave the whole batch to soften it: the edges can melt before the middle loosens, leaving greasy patches. Keep the combined time out of refrigeration under 2 hours, and return unused frosting to the refrigerator promptly.
For longer storage, freeze the frosting in a tightly sealed, freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator, then let it soften briefly and beat until smooth. Freezing can sometimes make the texture look slightly separated at first; continued mixing usually brings it back together. Reheating is not needed, and warming it can melt the butter and compromise its texture.
Frequently Asked Questions
Can I make this frosting ahead?
Yes. Make it up to 5 days ahead and keep it in an airtight container in the refrigerator, or freeze it for up to 2 months. Before decorating, let it soften until mixable and beat it again. If it still feels stiff, add cream or milk a teaspoon at a time rather than warming it aggressively.
Why is my buttercream too runny?
The butter may have been too warm, or the mixture may have too much cream or milk. Chill the bowl for 10 to 15 minutes, then beat again. If it is still too soft, mix in powdered sugar a tablespoon at a time. For a warm room, work in small batches and keep the portion you are not using cool.
Why does the frosting taste gritty?
Grit can come from sugar that has not fully mixed in, or from a coarse powdered sugar. Beat the frosting for another 1 to 2 minutes and scrape the bowl. If the sugar was very lumpy, sifting it before mixing can help. Adding extra liquid is not usually the best first fix because it can make the frosting too loose.
Can I use salted butter?
Yes. Use 1 cup (227 g) salted butter and leave out the ¼ teaspoon salt at first. Taste the finished frosting and add only a small pinch if it needs it. Different salted butters contain different amounts of salt, so tasting is more reliable than adding the full quantity automatically.
How do I make frosting that will hold piped decorations?
Use butter that is softened but cool, and keep the cream at the lower end of the range. Beat until the frosting is smooth, then check that it holds a peak on the beater. If the peak droops, add powdered sugar a tablespoon at a time or chill the bowl briefly. Very intricate decorations may need a stiffer specialty icing, but this recipe works for everyday borders and cupcake swirls.
Can I make it less sweet?
American-style buttercream relies on powdered sugar for both sweetness and structure, so reducing the amount substantially can make it soft and buttery rather than stable. Start by adding the full amount, then balance the flavor with the salt and vanilla. A small amount of unsweetened cocoa or citrus zest can also make the sweetness seem less pronounced without changing the basic proportions too much.
Related
- Eggnog Scones Recipe with Nutmeg Glaze
- Eggnog Baking: A Moist, Spiced Eggnog Pound Cake Recipe
- Eggnog Recipes Using Store-Bought Eggnog Made Easy
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).