No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fluffy Vanilla Buttercream

For colored buttercream, stir in food coloring, drop by drop, until desired shade is achieved.

  • yield: Makes 5 1/4 cups


  • 4 sticks (1 pound) unsalted butter, softened
  • 6 cups sifted confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 pinch of salt


  1. Step 1

    Put butter in bowl of an electric mixer. Beat on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar 1/2 cup at a time, mixing well, about 5 minutes total. Add vanilla and salt. Raise speed to medium-high; beat until smooth, about 1 minute more.

Martha Stewart Kids, Spring

Reviews (8)

  • 15 Aug, 2012

    I LOVE this buttercream icing recipe. It is perfect for doing piping as it holds its shape very well! And to make the perfect chocolate buttercream, I just add some good quality cocoa powder and it is so good!

  • 11 Jun, 2012

    This is the BEST buttercream icing recipe I have found to date! I altered the recipe just a touch and used 3/4 of a 1 pound block of butter and 1/2 cup of shortening and it came out perfect! I am thrilled that I found this just in time to make a very large cake later this week.

  • 30 Jun, 2011

    This frosting is so wonderful! It is smooth, creamy, and very delicious! It was really easy to make as well! My one recommendation: Make sure you have a large mixing bowl with high sides because this sure can make a mess! :) It's TOTALLY worth it!

  • 22 Feb, 2011

    Keep in mind that there is no waist because buttercream freezes great!! I always have leftover frosting and put it in the freezer. It's not quite as "fluffy" when it comes out of the freezer so I use it for filling cakes.or as the base crumb layer then put fresh buttercream over top. I love buttercream!

  • 6 Aug, 2008

    This is the best buttercream I have used yet. It's nice to decorate with and I find that as long as I keep my hand cool, that the decorations come out as well as if I had used meringue powder. Also, don't worry if the icing sugar is not sifted - it still turns out wonderful! :)

  • 23 Feb, 2008

    This is a perfect buttercream frosting! Just wanted to leave a comment pertaining to the amount it yields. I only made 3/4 recipe of the frosting for 24 regular size cupcakes and I still had at least a cup worth of frosting left over. I think I could have halved the recipe and had the perfect amount to frost 24 cupcakes with a generous pile of frosting. Hope this helps spare some waste!

  • 6 Feb, 2008

    The only buttercream frosting that doesn't require raw eggs or meringue powder-so it's great for kids, babies, and pregnant women. (Or elderly persons, and those with compromised immune systems.)

  • 7 Nov, 2007

    This is the only recipe I use when frosting cakes. I haven't found anything better. It's perfect!