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This is THE original salted buttercream frosting recipe that went viral and has been shared by hundreds of thousands of people – and this recipe has been read tens of millions of times!
Millions Have Enjoyed this Recipe
Millions Have Enjoyed this RecipeThis was my very first viral recipe here on The Kitchen Magpie! If you like this, you should try my Lemon Buttercream Frosting recipe. This recipe is the best thanks to sweet and salty mixing together!
When I first wrote this recipe 9 years ago, no one was using salted butter in their frostings – or at least there weren’t any posted online that I could find.This recipe made it in to my cookbook, that’s how amazing it is! This recipe was one of the first on my website and has been viewed by tens of millions of people over the years! Isn’t that crazy?
This buttercream icing is still is amazing, melt in your mouth, whippy, ultimate swirly cupcake worthy. It was fantastic on the homemade chocolate cake I made to go with it the very first time I whipped it up. The cake was dense and moist, and paired with a light as air buttercream icing… heaven. Angels dancing on your taste buds. I’ve tried it on every cupcake that you can imagine and it’s even amazing on vanilla. Salty vanilla icing on a vanilla cupcake is heaven for vanilla lovers!
Please go and have a read of my Buttercream Icing FAQ which answers a lot of the questions about this recipe asked in the hundreds of comments on this post below!
The most important is How to Fix Broken Buttercream, that’s a whole post in itself!
Frosting Ingredients
There are four basic ingredients for this buttercream frosting and I have kept it simple and straightforward for years now:
- Salted butter – a good quality, tastes-good-off-the-spoon butter is important!
- Vanilla – You need that classic vanilla taste
- Icing sugar – This is also known as powdered sugar or confectioners sugar
- Coffee cream – This is literally called coffee cream here in Canada but what it is is a cream that is 18% milk fat and up
Commonly Asked Frosting/Icing Questions and Answers
Do I have to refrigerate a cake with buttercream?
This buttercream has butter and it has whipping cream in it. I personally leave it out all day and it’s fine ( butter is always fine at room temperature) but the whipping cream? That’s a personal call for you. I have left it out overnight, but I honestly have to tell you to refrigerate it instead of leaving it out. But it’s really a personal decision. Apparently because of all the sugar you can leave a cake with buttercream frosting out for 2-3 days.
How long can you leave a cake with buttercream icing out?
I leave mine out for a day, not in the hot sun at all and it’s fine. According to the US food and inspection agency, you can leave a cake with buttercream frosting out for 2-3 days.
What is the best butter to use?
Salted and organic butter is literally the best butter that you can use. It is the salt that really makes this the best buttercream frosting ever. It’s actually a myth that salted butter is an inferior quality – it’s not. It’s the same quality.
How do I make the frosting stiffer?
You will want to use less cream in order to make the frosting stiffer. Start out with only a small amount of cream and add it until you get the consistency that you want.
How do you thicken up frosting?
This buttercream frosting is thick to start without adding in the cream! To start, beat in the icing sugar and see what the thickness of the frosting is. Then you can add a little bit of cream, a little at a time, until you reach the desired consistency. IF you go too far, you then can add more icing sugar/powdered sugar to thicken it back up.
How do you soften buttercream?
This one is easy, leave it out on the counter at room temperature for 45-60 minutes and it will be soft! If that doesn’t work and your frosting is too thick, then you might have to beat it again and add some more cream.
Can you store butter based frostings in the refrigerator?
You bet! Buttercream frosting/icing can be stored in the refrigerator for a week or two, as long as the whipping cream that you use wasn’t going to expire soon.
Can you freeze butter based icings?
I freeze it all the time! Simply defrost, mix and use as normal.
Tips and Tricks for the Best Buttercream Frosting
- Always use salted butter. When I first wrote this recipe in 2010 there weren’t many people that were food blogging compared to today, so I literally couldn’t find a SINGLE buttercream frosting recipe on the internet that used salted butter! Now I am sure that if I looked there would be tons of recipes similar to this one. Oh, how times have changed! So I had discovered that salt and sweet are a match made in heaven for icing and I never looked back. You can also read about the difference between salted and unsalted butter.
- Whip that butter, with a paddle beater if you have it, if not, don’t worry. You can also use the beaters on your handheld mixer just fine to beat the buttercream frosting! You want the butter to be smooth and creamy before you add the icing sugar.
- Fresh icing sugar makes all the difference. Icing sugar/powdered sugar/confectioners sugar goes stale, and you can sure taste it when it does! Crack open a fresh bag for icings, you won’t be sorry! Over the years many people have agreed that this is another trick to making great buttercream frosting.
- You can make this frosting as light or as heavy as you want by adjusting the amount of heavy cream that you use.
- Read this if you are looking for piping techniques.
Some More Frosting Recipes:
- Cream Cheese Buttercream Frosting
- Chocolate Buttercream Icing
- Pistachio Pudding Buttercream Icing
- Vegan Buttercream Icing
- Candy Bar Buttercream Icing
Happy baking everyone!
Love,
Karlynn
The Best Buttercream Frosting Recipe
Ingredients
- 1 cup of salted butter
- 3 teaspoons of vanilla
- 4 cups of icing sugar
- 4-5 tablespoons of coffee cream 18% and up
Instructions
- Get out the salted butter! Trust me and use salted butter, it’s the secret ingredient!
- Beat the butter until it is light and creamy. This is important as you are adding the icing sugar next. If the butter isn’t creamy you can get lumps in the icing.
- Add in the icing sugar. Again, if you are like me and can taste stale icing sugar, you will need a fresh bag.
- Add in the cream.. I used 4 tablespoons for my preference, you adjust to what you want.
- Stiffer icing = less cream. Lighter icing = more cream. Adjust the amount to your liking by adding one tablespoon at a time until the desired consistency is reached.
- Add the vanilla then keep mixing it until fluffy and thoroughly combined.
Video
Notes
Nutrition
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jcfarr1 says
Same recipe that is on the side of the Powdered Sugar box!
thekitchenmagpie says
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" profile_url="https://www.livefyre.com/profile/94030888/" ns="true">jcfarr1 With salted butter and heavy cream?
Ppitts319 says
Where do u find the coffee cream in the grocery store? What section
yanogator says
_u**********@li******.com
" profile_url="https://www.livefyre.com/profile/102888339/" ns="true">Ppitts319 Dairy. It is cream. If they don’t have it, then whipping cream thinned with a little milk will make coffee cream. It is also known as “light cream”. Since the recipe calls for 4-5 Tbl, I would suggest mixing 3 Tbl cream with 2 Tbl milk.
Kathleen says
This frosting is absolutely delicious! I used it on cupcakes for my daughter’s birthday party and everyone loved it. Thank you for posting.
Margia says
Newbie in baking here. Landed on this post thru Google search for buttercream icing. Has many great reviews so I just follow though. It looks really good but oh boy is super sweet for my liking. I think 4 cups of icing sugar is too excessive.
jfitchhh says
OMGGGGGGGGGGGGGGGGGGG!!!!!!!!!!!!!!!! Thank you so so much, I changed a thing or two on it. Only 2 1/2 teaspoons of vanilla, 3 tablespoons of heavy cream. Literally this recipe was my last hope to make buttercream. I’ve made between 5-7 different buttercreams that are just WAY too sweet. I can’t eating it because it makes me sick. I mixed it for a couple minutes. They are delicious! Thank you!
Angie says
Tried this with cream alternative· Was too sweet and too thick· Try wilton recipe instead but with all butter. Do not recommend this one·
yanogator says
@Angie but you haven’t tried this one.
Yfalduti says
I am going to try this. I’m trying to recreate my childhood bakery cake from bake rite bakery of Watsonville Ca. They went out of business 17 years ago and I’m still upset about it. Their cakes were a slice of heaven. White cake with white butter cream frosting with lemon filling
mel says
hi for the cream can i use buttermilk?? i only can find 10%cream or cooking cream any suggestions.. thks
Janeo22 says
Hi, not for a vanilla or light flavor! I tried it with chocolate though and it rocked! Just my 2 cents.
Denise Stover says
In the past I’d add almond extract along with the vanilla extract and it gives it somewhat of a depth or body. Don’t misunderstand me, I grew up on buttercream icing/frosting with only vanilla extract, but the almond extract gives it another layer!
Thank you Kitchen Magpie, for sharing your recipe’s! God Bless!
thekitchenmagpie says
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" profile_url="https://www.livefyre.com/profile/90936962/" ns="true">Denise Stover You are so welcome! The almond extract sounds really good as well!
guest says
I have always avoided butter cream icing because it never turned out right for me , consistency not right and was way too sweet.
I tried your recipe and suggestions. It turned out great. Perfect.
Thank you for posting this recipe. I wont hesitate to use it again!
yanogator says
From reading the comments, it seems that many people think the recipe calls for “non-dairy coffee creamer”, which is not what “coffee cream” is. It’s sad that society is losing its understanding of what real food is.
yanogator says
Why doesn’t the recipe say “1 Tbl of vanilla”, which is the same as 3 tsp and easier to measure?
candicemaidment says
Maybe because 3 tsp is easier to adjust to taste than 1 Tbl
DottieHodge says
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" profile_url="https://www.livefyre.com/profile/90297005/" ns="true">yanogator she did say 3 tsp what was you reading
Ang says
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" profile_url="https://www.livefyre.com/profile/90297005/" ns="true">yanogator I didn’t even pick up on that until you mentioned it, but you’re right, good point!
Donielle says
I used your icing recipe last year and it was simply amazing. everyone loved it! in fact my full sheet cake that was made was all gone and there was only about 15 people at the party 🙂 will be forever making this icing for all my cakes. You can’t go wrong! I’m getting excited to be making my daughter’s cake again in 10 days!
MickeyThurman says
I just made this and used maple flavoring for some brown sugar cupcakes I made, and it was fantastic. I had never heard of *icing sugar* so I used powdered sugar.
Frazzled Baker says
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/88502207/" ns="true">MickeyThurman You did the right thing…… POWDERED sugar is icing sugar. This should be changed in the recipe to avoid questions like this. No one calls is icing sugar.
IviaRelle says
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" profile_url="https://www.livefyre.com/profile/76495696/" ns="true">Frazzled Baker
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/88502207/" ns="true">MickeyThurman Icing sugar is the common name in Canada, where the blogger resides. Don’t knock it ’til you Google it.
thekitchenmagpie says
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/90412337/" ns="true">IviaRelle
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/76495696/" ns="true">Frazzled Baker
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/88502207/" ns="true">MickeyThurman Powdered sugar, Confectioner’s Sugar and Icing sugar = all the same thing. Depends on where you live!
xpatinfrance says
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" profile_url="https://www.livefyre.com/profile/4786878/" ns="true">thekitchenmagpie
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/90412337/" ns="true">IviaRelle
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/76495696/" ns="true">Frazzled Baker
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/88502207/" ns="true">MickeyThurman
Hi. I’m not sure if this will interest you but I find it interesting. Here in France the literal translation of “powdered sugar” (sucre en poudre) is actually what we in the USA call granulated sugar. If you want powdered sugar, you have to look for “sucre glace” – that is sugar meant for icing or frosting (glaçage).
Laura Finch says
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" profile_url="https://www.livefyre.com/profile/4786878/" ns="true">thekitchenmagpie
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/90412337/" ns="true">IviaRelle
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/76495696/" ns="true">Frazzled Baker
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/88502207/" ns="true">MickeyThurman yep!
Laura Finch says
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/90412337/" ns="true">IviaRelle
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/76495696/" ns="true">Frazzled Baker
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/88502207/" ns="true">MickeyThurman exactly
Justclaire says
I’m in Ireland and it’s icing sugar, same in the UK. It’s a big world out there with diff names for lots of things! The recipe it just fine as It is! Try using Google and you’ll learn a few alternate named products!!
Desiree says
Laura Finch says
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" profile_url="https://www.livefyre.com/profile/76495696/" ns="true">Frazzled Baker
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/88502207/" ns="true">MickeyThurman I do lol
Laura Finch says
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/76495696/" ns="true">Frazzled Baker
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/88502207/" ns="true">MickeyThurman lol
gee15 says
Can someone help me, I would love to use this recipe for a upcoming wedding cake. Its a 3 tier. Im not sure the amount that I will need.
Frazzled Baker says
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" profile_url="https://www.livefyre.com/profile/86147997/" ns="true">gee15 I don’t know if anyone answered you yet. but you will need to make this X4 depending on the tier sizes along with doing a crumb coat
gee15 says
@Frazzled Baker thank you. I’m using 14, 10, 6 round 2″ pan
liv says
Hi, thanks for this recipe! Do I have to put the cake in the fridge if it’s not going to be served until the next day? There’s no perishable filling, I’m just concerned with the cream in the icing.
Tina Jaklic says
Can this icing be made the day before and kept in the fridge?
Frazzled Baker says
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" profile_url="https://www.livefyre.com/profile/88166078/" ns="true">Tina Jaklic Yes, just re-whip
Kim says
Loved this buttercream recipe. It was a hit with my family. After trying a few different recipe, I finally found the one. Thank you so much. It hold up perfectly for the cake I made (gravity beer can pouring in beer mug).
gee15 says
I have a 3 tier wedding cake to make. Can I use this icing on here?
Allison says
Made this and the chocolate. Both a big hit. Added coconut into it to frost pineapple coconut cupcakes. Mmmmm
Lisa says
Beautiful in its simplicity and delicious. I was using your recipe to ammend a less than adequate recipe so I only had milk, but still it turned out tasty and rescued the cake. And your right, fresh icing sugar! What a difference
LHall26 says
Thank you for this recipe! I just made it this past weekend to ice to cupcakes in a cupcake cake for my daughters second birthday. The icing is very tasty and was thick enough to pipe designs with but with all the butter in the recipe the heat rapidly affects the consistency. Even inside of our house the hot, humid NC day was against me. I put the large bowl I made into the fridge to keep it cool while I worked and just pulled it out little by little while I was coloring it and decorating with it. It all held up relatively well once I was done but became pretty soft and did slightly melt in some areas. Overall it is an icing with great taste, but if planning on using it to decorate I would be sure that it can stay cool or else you may have a bit of a mess! Thanks again r the recipe!
Faith says
Thanks for the recipe. I ate about 5 tblspoons in one sitting 🙂 For the newbies, softened butter doesn’t mean completely soft or microwaved. A simple google search will show you how. I doubled the recipe for the first time. I thought it wouldn’t fit in the mixing bowl, but the trick is to gradually add the powdered sugar, cream, and vanilla. That way it won’t splash everywhere. I still managed to make a bit of a mess. When doubled, I was able to crumb coat, fill, and heavily frost a layered (9×9) cake and I still had about 1 cup leftover. Threw that in the freezer because I know all I have to do is whip out the mixer and beat.
Thanks again. Perfect icing!
KatieWhite1 says
Hi Karlynn… Could you follow this recipe for UNDER fondant or will it be too soft? Thanks so much!
Nejua07 says
Did you try this buttercream under your fondant? If so, how did it work out for you?
KatieWhite1 says
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" profile_url="https://www.livefyre.com/profile/85705144/" ns="true">Nejua07 I used a mix of buttercream & choc ganache which tasted better – it set amazingly well in the fridge – I used buttercream that was left over on cupcakes and it was also very stiff when dry. I am sure both will work. Test on cake offcuts as you’re going.
JanetJones1 says
I always use buttercream under fondant
MelissaMoss says
I have used this under fondant many times, and it works out very nicely.
chocolateforever says
This is THE BEST buttercream icing I have ever made!..Truly the secret is the whipping time on the butter..and it is amazing when adding flavorings or juices from lemons or cherries…Kitchen Magpie, you are the “kitchen Magician” of icings!!!
thekitchenmagpie says
@chocolateforever Hahahah that’s the greatest comment ever! Kitchen Magician…I like it!
lisaparberry says
This was the bomb! Thank you! I honestly NEVER make buttercream, because we don’t get along, but I was making a frosting shot as a gift and needed a buttercream to work! This was perfect. I used heavy whipping cream, I think your high fat milk is certainly a huge factor in the yumminess. So again thanks a million! I will be using this again.
Jay says
FANTASTIC recipe!! I used it to ice some baby shower cupcakes and they were just fabulous!! i never used salted butter before and boy do i regret it now!! I didnt have any coffee cream so used whipping cream which seemed to work fine. This iced about 24 cupcakes easily. This recipe is a definite keeper! THANK YOU Karlyn!
Jay says
I used this icing on some cupcakes I was asked to make for a baby shower last weekend and it was AMAZING!!! You should change the recipe to say ‘cook time: 15 minutes’ because that’s how long it took me to whip it!! Oh and this is the first time I’ve ever used salted butter…. What a difference!! I used heavy cream because that’s all I had. This recipe is a definite keeper :). THANK YOU!!
Sue Burke says
Going to try this recipe this week ! … Can you tell me axcactly what coffee cream is please ?
karindamaree says
Hi there i want to make the icing for my cupcakes today, can i leave out the coffee cream or is itimportant because i cant find any coffee cream, please respond asap, thank you very much
Jay says
I was asked to make some cupcakes for a baby shower last weekend. Your recipe was the first one to pop up when i googled buttercream icing so i thought i’d try it. Best. Decision. EVER.
I have NEVER bought salted butter before but I thought i’d trust you and tried it out. OMG. It sure did make a HUGE difference….i couldn’t believe it! I didn’t have coffee cream so just used thickened cream. just amazing!! This covered 24 cupcakes easily. THANK YOU!!!
PS. i think you’ll have to change the ‘cooking time’ in the recipe to 10 minutes….because that’s how long i whipped the whole thing for!