Basic Buttercream

Rating: 3.41 stars
611 Ratings
  • 5 star values: 136
  • 4 star values: 157
  • 3 star values: 177
  • 2 star values: 104
  • 1 star values: 37

Everyone should have a buttercream recipe up their sleeve -- and a little extra to lick from the mixing bowl.

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Ingredients

Directions

  • Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

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  • Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Cook's Notes

This recipe is used with our Mini Chocolate Cupcakes with Multicolored Frosting, Brownie Heart Cupcakes, Edible-Flowers Cupcakes, and Chocolate-Chip Frosting.

Reviews (19)

611 Ratings
  • 5 star values: 136
  • 4 star values: 157
  • 3 star values: 177
  • 2 star values: 104
  • 1 star values: 37
Anonymous
Rating: Unrated
08/03/2014
Umm, butter cream without any egg yolks ? It takes 10 mn to beat sugar and yolks, and to heat them up in boiling milk with real vanilla. That's how you get taste. Not with butter and icing sugar.
Anonymous
Rating: Unrated
07/18/2014
Hi guys! I have a question... I don't have an electric mixer can I still do this recipe?
Anonymous
Rating: Unrated
03/14/2012
Awesome recipe! (:
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Anonymous
Rating: Unrated
03/14/2012
Awesome recipe! (:
Anonymous
Rating: Unrated
01/22/2012
I used this with the one-bowl chocolate cupcakes. Very good. The bad part was that my arm got tired mixing in the sugar incrementally. Seems like to took forever (I followed the directions exactly)!
Anonymous
Rating: Unrated
12/19/2011
love it
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Anonymous
Rating: Unrated
07/10/2011
j8
Anonymous
Rating: Unrated
09/25/2010
Oops...not muffins, the chocolate chip cupcakes!
Anonymous
Rating: Unrated
09/25/2010
This is a super easy recipe, but not even close to the best buttercream I've had or made. The powdered sugar doesn't make it grainy but it's not a totally smooth frosting either. it is EXTREMELY sweet...I paired it with the chocolate chip muffins and it's almost too sugary to enjoy.
Anonymous
Rating: Unrated
04/12/2010
Try a couple tsps. of cream instead of water.
Anonymous
Rating: Unrated
03/20/2010
I added 1tsp of vanilla and 2-3 tsp of water for consistency. I piped onto cupcakes, definitely enough for 24 cupcakes as I only used about 1/2 for the 12 I did. Also, 4 cups of confectioners sugar to a pound is correct. Also, they have nifty 1lb boxes of confectioners sugar as well.
Anonymous
Rating: Unrated
03/20/2010
I added 1tsp of vanilla and 2-3 tsp of water for consistency. I piped onto cupcakes, definitely enough for 24 cupcakes as I only used about 1/2 for the 12 I did. Also, 4 cups of confectioners sugar to a pound is correct. Also, they have nifty 1lb boxes of confectioners sugar as well.
Anonymous
Rating: Unrated
03/14/2010
i think it's 4 cups for confectioner's sugar to the pound...
Anonymous
Rating: Unrated
03/03/2010
how many cups equal a pound?
Anonymous
Rating: Unrated
02/28/2010
Where is the chocolate in the recipe? The picture shows chocolate frosting.
Anonymous
Rating: Unrated
03/25/2009
No liquid??
Anonymous
Rating: Unrated
03/25/2009
This recipe is delicious! I have received nothing but compliments. And my frosting was very smooth and creamy -- no "grainy" issues.
Anonymous
Rating: Unrated
02/16/2009
Confectioner's sugar is POWDERED sugar - how did it get grainy???
Anonymous
Rating: Unrated
01/30/2009
Grainy from confectioners' sugar and I even used less than recipe called for (and sifted it). Not very buttery. Good but not as great as I expected it to be.
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