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Vanilla Buttercream Frosting Recipe: The best ever I have ever tried. Easy to make and it will always work out
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How to Make the Best-Ever Vanilla Buttercream Frosting (Bold Baking Basics)

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Hi Bold Bakers! 

Working as a professional chef I have learned a lot of tips and tricks over the years. Now I’m going to show you a Bold Baking Basic recipe that I get the most requests and queries about: How to Make the Best Ever Vanilla Buttercream Frosting.

Now,  it’s very frustrating when you go out and buy butter and sugar (ingredients that aren’t cheap) and you don’t get the results you want. Over the years I have made frosting after frosting and they never turned out the same although it was always the same recipe. I realized it wasn’t the recipe I had to master but the technique. Follow my steps and you will have success every time.

The technique to making my Best-Ever Vanilla Buttercream Frosting is simple: watch my video below, follow the few simple steps carefully, re-watch my video, and have confidence that you will nail this recipe.

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I use Buttercream Frosting for a lot of my cake decorating. I find it easy to work with gives great results. Do you have a birthday coming up and you need to make the cake? Try my Vanilla Birthday Cake recipe. It is covered in sprinkles so if you are an advanced or a beginner Bold Baker you will breeze through this cake.

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I also use this tasty buttercream frosting to stuff Homemade Oreos , yes… Homemade Oreos. Let’s just say you won’t be buying store bought again.

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4.6 from 23 reviews
Best-Ever Vanilla Buttercream Frosting (Master Recipe)
 
Prep time
Total time
 
Author:
Serves: 12
Ingredients
  • 1½ cups (340g/12oz) butter, softened to room temperature
  • 3 ¼ cups (360g/12oz) confectioners' sugar, sifted
  • 2 teaspoon vanilla extract
  • Seeds scraped from one vanilla bean pod (optional)
  • 2-3 tablespoons milk or cream
  • pinch of salt
Instructions
  1. In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed.
  2. Once the butter is pale in color and light slowly add in the confectioners' sugar one spoon at a time on medium speed. Let the sugar fully incorporate before adding in more sugar.
  3. Add the vanilla extract, vanilla bean seeds, salt and cream.
  4. Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.
  5. Use the buttercream straight away for keep it refrigerated for upto 4 weeks. Before use make sure it comes to room temperature.

Try my All-New Swiss Meringue Buttercream Frosting

Best-Ever Swiss Meringue Buttercream Frosting - No more buttercream mishaps, this recipe is fool proof!

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342 Comments

  1. Myuna on July 24, 2017 at 8:48 pm

    Hi Gemma,
    I love baking and decorating cakes but i really dont like eating them especially those decorated with tons of frosting (shocker, i know; i wish i wasn’t like this!). One thing in particular that I don’t enjoy is how buttercream eventually hardens. If you use storebought frosting, it doesnt harden, it still remains creamy but homemade buttercream hardens anytime i have made it, and personally i don’t like cake even more when the frosting is like this and i worry what those who are eating my cakes may think. Why does this happen, is it supposed to be this way and am I just odd for feeling weirded out? Is there any way to prevent this from happening and making frosting that holds it’s shape (for example when piping on cupcakes) but still remains creamy when it is time to serve?
    Hope to hear from you soon! Love your work.

    • Profile photo of Gemma Stafford Gemma Stafford on July 25, 2017 at 1:51 am

      Hi there,
      This buttercream does not harden! It is down to the added cream or milk. Real butter will stiffen when refrigerated, as it should do, but should soften again at room temperature.
      store bough frosting is a different thing. Take a look at the ingredients on the pack, you will be surprised.
      I hope this helps you. do a small test run of this one, it is easy tp divide as it is proportional,
      Gemma 🙂

  2. Profile photo of naimairfankh naimairfankh on July 23, 2017 at 9:01 am

    Mine is too thin. Will it be fine after remaining in freezer.

    • Profile photo of Gemma Stafford Gemma Stafford on July 23, 2017 at 12:36 pm

      Hi there,
      I am not with you! what would it be doing in the freezer? Why is it too thin? Did you use the same ingredients as me? I am a little confused!
      Gemma 🙂

      • Profile photo of naimairfankh naimairfankh on July 23, 2017 at 11:04 pm

        Sorry. I put frosting in freezer by mistake i misunderstood what was written in the recipe. And after researching i think my frosting is thin because i melted butter in microwave.

        • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2017 at 1:18 am

          Ah! now that explains it, I am sorry that this one did not work so well for you, onward and upward!
          Gemma 🙂

          • Profile photo of naimairfankh naimairfankh on July 24, 2017 at 1:20 am

            But i won’t give up when i can i will try it again Inshaallah



  3. Renee Loomis on July 23, 2017 at 4:15 am

    Just couldn’t give it any more stars, sadly.

    • Profile photo of Gemma Stafford Gemma Stafford on July 23, 2017 at 12:52 pm

      Ah! that is do nice to hear, thank you,
      Gemma 🙂

  4. Dipen PotterHead Bhowmick on July 22, 2017 at 2:59 pm

    Hii Gemma, I’m about try this recipe for my dad’s birthday cake. But the problem is I don’t have a electric stand mixer, so is there any other way of creating this frosting

    • Profile photo of Gemma Stafford Gemma Stafford on July 23, 2017 at 4:41 pm

      don’t worry, make sure your butter is at room temp and then just go to town on it!!!! you will need a lot of elbow grease but you can do it 🙂

  5. Mayuri Changede on July 20, 2017 at 1:35 pm

    Which brand of butter is best to use ? can I use kirkland unsalted butter?

    • Profile photo of Gemma Stafford Gemma Stafford on July 22, 2017 at 12:06 pm

      Hi there,
      Yes! this is a natural butter, from cows milk, and it is perfect for this.
      I use Kerrygold butter when I can, as it is Irish, and it is from grass fed animals, this is what I am used to, but I would happily use Kirkland too!
      Gemma 🙂

  6. Renee Loomis on July 20, 2017 at 10:54 am

    Hi Gemma! I’m about to try this recipe to make my very first 2 tiered bridal show cake tomorrow and I’m SO nervous!!! I’m sure it’ll work out fine. I’m making a 10″ double layer with a 6″ double layer on top. Do you think I’ll have enough frosting to cover and fill these cakes if I double the recipe? I’ll be sure to post a photo of the finished product tomorrow. Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on July 22, 2017 at 12:30 pm

      Oh Wow! that sounds spectacular!
      Yes, this is a big mix, and it should do what you want it to do. Do keep the cake chilled to as close as possible to the event. buttercream does not like to be warm!
      I will look forward to seeing the results,
      Gemma 🙂

      • Renee Loomis on July 23, 2017 at 4:12 am

        So I did wind up having plenty of icing for the cake but I will say that it was indeed grainy. I followed the directions perfectly and had all the proper ingredients prepared as directed but to no avail. I whipped that icing to death and it never stiffened. In fact, it turned soupy. As soon as I switched to the paddle attachment it finally came together but was still slightly grainy. I have no idea why. I’ve made buttercream a million times and never had an issue. I probably should have stuck to my usual recipe instead of taking a risk on such an important occasion but fortunately nobody noticed or they were too nice to tell me the truth. Just glad it’s over. With that being said I’m very hesitant to try it again as Kerrygold butter is not cheap. I’ve posted a photo of the cake. It’s the one with sunflowers.

        • Profile photo of Gemma Stafford Gemma Stafford on July 23, 2017 at 12:59 pm

          Hi Renee,
          I have never had this problem with this buttercream! I am really amazed. I am presuming you used the same ingredients as usual, I have never known this to fail, I am really sorry 🙂

  7. Sarah on July 15, 2017 at 9:29 pm

    If I want to add cocoa, do I use less icing mixture?

    • Profile photo of Gemma Stafford Gemma Stafford on July 16, 2017 at 2:28 am

      Hi Sarah,
      you would add about 2 tablespoons of cocoa to the mix. Cocoa does not provide bulk as such, so I would not adjust the icing sugar, but add a touch more milk if you feel it needs it,
      Gemma 🙂

  8. basil on July 11, 2017 at 5:14 am

    i love d recipe. but am a beginner, I love baking so much but am not equipped with what i needed d most. surely one day my own picture of cake will appear here. thank u

    • Profile photo of Gemma Stafford Gemma Stafford on July 12, 2017 at 2:32 am

      Ah! that is too bad, you need to borrow and beg, and one day you will have what you need. Where I live there are markets/charity stores/goodwill stores where I used to pick up great equipment for very little money. Perhaps you have these places where you live too! Granny is a great provider too, if you are lucky enough to have one. I hope you manage to get started!
      Gemma 🙂

  9. Profile photo of Lovely Queen Lovely Queen on July 10, 2017 at 3:53 am

    Hi Gemma

    So i want to make buttercream but the one i have (that has butterfat more than 80% and more expensive) is salted, i have cheap unsalted butter but it’s local product and don’t have information about the fat, should i use the salted or unsalted one? Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on July 10, 2017 at 7:09 am

      hi there,
      the local butter may be best, if it real butter from dairy milk. Some spreads are called butter, and are not in fact real butter. Your store owner should be able to tell you. all butter will have a high fat content, this is what makes it work!
      Gemma 🙂

  10. Kimberley Altamura on July 8, 2017 at 12:45 pm

    I have already added the milk and the frosting is a little loose. Can I add more powdered sugar at this stage without making it grainy?

    • Profile photo of Gemma Stafford Gemma Stafford on July 10, 2017 at 8:03 am

      hi Kimberley,
      yes, you may add more sugar but you will need to beat it well again,
      Gemma 🙂

  11. Denise on July 5, 2017 at 12:18 pm

    Can I add cocoa powder to make this chocolate? I need dark brown almost black frosting for a tractor cake I am making for my grandson’s birthday. Also I will be using green and yellow food color too.
    I need to frost 40 cupcakes so do I make 2 recipes?

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2017 at 1:57 am

      Hi Denise,
      This is a big batch of frosting. It is proportional, so I suggest 1 1/2 of this recipe, and that will be plenty.
      There is a black food gel coloring if you can get your hands on that. You certainly can add cocoa to this, it will balance the sweetness, sieve it well before adding. I would usually say 2oz/75g/1/2 cup for one batch, but this will give a chocolate flavor and color. You can up the quantity but it will not be black, the added colors will help, but I am not sure you will get the color you want. I do hope this works out for you, it is such a lot of work, but grandsons are worth it! have fun,
      Gemma 🙂

  12. Terri on June 25, 2017 at 4:36 pm

    I totally suck at making frosting! BUT, I thought I’d give this a try and WOW! I took my time and followed the directions exactly how they are written. The hardest part is being patient with beating the butter for 8 minutes and putting in the sugar one spoon at a time. This frosting came out absolutely perfect! Now I just need to learn how to frost so the presentation is as good as the taste!

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2017 at 6:49 am

      Hi Terri,

      I’m delighted to hear that. Frosting can be so funny when you don’t have good instruction. Glad you like my recipe 🙂

  13. Prynsess on June 22, 2017 at 10:23 am

    Hi again,
    I just made the vanilla cake but forgot to take out the butter for the dristimg so it’s not room temperature. I have a very impatient 7yr old waiting to frost a cake. Can I use shortening or is there a fast way to bring butter to room temp?

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2017 at 11:34 pm

      No worries, pop it into the microwave for a few seconds until it starts to soften. I do it all the time. Just a few second so it doesn’t melt.

      Happy Baking!
      Gemma.

  14. Saxon Alberstadt on June 22, 2017 at 6:56 am

    Hi there! This frosting looks amazing but I do have one question. I was going to make this for an outside birthday party and was wondering if it would up or will it melt? Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2017 at 8:32 am

      no it won’t melt. 🙂

  15. Liat R on June 22, 2017 at 6:05 am

    Hi Gemma
    I wanted to know if I can make the cake and cover it with your buttercream today, put in the fridge and serve it tomorrow? Thank you
    Liat

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2017 at 8:25 am

      absolutely. just make sure it is out at room temp for 2 hours before serving. Cake tastes best served at room temperature. 🙂

  16. Elisabeth on June 21, 2017 at 8:35 pm

    Hi Gemma!
    Thanks for the recipe! The buttercream looks light, fluffy, and heavenly! I haven’t tried your recipe yet, but I do have a question. Why does my buttercream go hard? The outside kind of forms a “skin” and its hard but when I poke my finger into the buttercream, the inside is soft. Do you know why this is happening? Is there a way to fix it? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2017 at 1:33 am

      Hi Elizabeth,
      If you mean before you use it to frost a cake then you need to cover it down with cling or paper when it is mixed.
      When you use it on a cake it should form a little light ‘crust’ this allows it to hold its’ shape, particularly if you are piping it. The sugar forms crystals when exposed to the air.
      I think this is what you mean!
      Gemma 🙂

  17. Saxon Alberstadt on June 21, 2017 at 7:04 pm

    Hi! This frosting looks amazing! I was wanting to make it for party but the party is going to be outside! Will the frosting melt of?

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2017 at 8:31 am

      not it won’t melt. It will be just fine outside 🙂

  18. Ann McEntee on June 20, 2017 at 11:12 pm

    Hello Gemma
    I made this and it was wonderful! I think this would taste delicious as the “bumps” in a “Bumpy Cake” (if you are unfamiliar with a Bumpy Cake here is an explanation http://www.seriouseats.com/recipes/2012/05/detroit-chocolate-bumpy-cake-with-chocolate-fudge-recipe.html) This recipe calls for 1/2 butter and 1/2 shortening. I do not like to use shortening, so I have 2 questions 1) Will this frosting hold up in the freezer (as the recipe states- two 30minute freezes)? and 2) Can the recipe be cut in half as written, or, should some adjustments be made for the smaller batch? Thanks so much!

    • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2017 at 1:51 am

      Hi there Ann,
      I have an issue with shortening in frosting too. I take it you mean can you freeze the buttercream, and yes, it will freeze. I prefer to make it, use it, and freeze the frosted cake. you will have to take the frosting back to room temperature to use it, it may need a little mixing again, and frankly it is best made and used.
      This frosting is about proportions, so yes, you can divide this down as you wish. Give it a shot, it will be good,
      Gemma 🙂

  19. Courtney on June 17, 2017 at 5:44 am

    Hi Gemma, does the butter have to be unsalted or salted or does it really not matter?

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2017 at 11:41 am

      Hi Courtney,
      for this recipe I prefer to use an unsalted butter, it is more creamy and delicious. Thank you for being in touch,
      Gemma 🙂

  20. mustafa on June 17, 2017 at 5:09 am

    Hello
    Could you please help me
    Every time i make a buttercream it turn nice and flufy but with a granny texture
    I put a soft butter and beat it with my hand mixer till it become creamy and flufy then i add the suger and milk one by one but the suger just doesn’t dissolve!
    I use powder suger

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2017 at 11:43 am

      Hi Mustafa,
      Get the butter loosened up by whipping it, then add the sugar and really whip it, until it is white and fluffy, then add the milk. The milk will finish the job of dissolving the sugar, and it will be creamy, and not grainy,
      Gemma 🙂

  21. Dana Marie on June 13, 2017 at 1:41 pm

    Thank you so much for this recipe! This was my very first time baking a double layer cake and frosting from scratch! Your icing is simply the BEST! Very easy to follow but most of all it tastes AMAZING! Thank you again!! ❤️😁👍🏻👏🏻

    • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2017 at 8:34 am

      Thank you so much Dana for being in touch, and for letting us know. Do not forget that you can post a photo of your production here too! Other bold bakers are encouraged to try things by looking at the great results!
      Carry on baking,
      Gemma 🙂

  22. Lyle on June 13, 2017 at 11:04 am

    Is this recipe good for making a frosting flower bouquet? Does is remain stiff enough so the flowers won’t fall?

    • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2017 at 8:45 am

      Hi Lyle,
      This really depends on what you mean by a bouquet. (https://www.biggerbolderbaking.com/cupcake-bouquet/) this was one which I made a time ago. It would need to be kept chilled up to 30 mins or so before serving, in a warm climate. Swiss buttercream will hold up rather better, but it really depends on what you mean by bouquet, my version will be good, but any buttercream will melt if left too long in the heat!
      Wishing you well with this, post a photo if you make it,
      Gemma 🙂

  23. Profile photo of Amazing A Amazing A on June 12, 2017 at 3:46 pm

    Hi
    I tried this out and it worked! I just wished I had a stand mix not a hand one
    But thanks it was brilliant 😀

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2017 at 4:47 am

      Ah! Yes a stand mixer is a great help, you will have to put it on your wish list!
      Gemma 🙂

  24. Deb on June 9, 2017 at 3:31 pm

    I’m doing a 3 tier cake and adding luster dust polka dots. Will your buttercream recipe be stable enough for this?

    • Profile photo of Gemma Stafford Gemma Stafford on June 10, 2017 at 3:59 am

      Hi Deb,
      I suggest you refrigerate the cake before you add the polka dots. This will set the frosting. do use real butter, tubs of ‘butter’ are often not real butter, they are designed for spreading, and will be too soft for this.
      This is a great buttercream, firm, and yet soft and smooth. I will look forward to seeing a photo of the finished cake!
      Gemma 🙂

  25. Laurie Senra on June 9, 2017 at 5:22 am

    Wish me luck, trying this recipe today!!

    • Profile photo of Gemma Stafford Gemma Stafford on June 10, 2017 at 4:26 am

      Hi Laurie,
      follow the recipe, use real butter, and all will be well. Bon chance! as they say in France,
      Gemma 🙂

  26. Profile photo of Hannah.C Hannah.C on June 4, 2017 at 4:28 am

    Hey Gemma!
    I just made this… lots of problems but the outcome was perfect but a little too sweet. I blistered my thumb though Cos I used a hand whisk. Using an electric hand mixer heated my beaters and the butter was on the verge of melting. I put it in the freezer for 30 mins then I used a hand whisk… the outcome was totally better! Added milk and even fluffier! Thanks for amazing recipe again! Can I decrease the amount of sugar next time?

    • Profile photo of Gemma Stafford Gemma Stafford on June 4, 2017 at 7:41 am

      Hi Hannah,
      This sounds really strange to me! did oyu use real butter for this, I cannot understand why this was a problem for you, do tell!
      The balance of butter an sugar is what this is, changing the sugar will not make for a good buttercream, it is sweet, but it is best to follow the recipe, exactly. Swiss buttercream is also a little less sweet, that may be better for you.
      Gemma. 🙂

      • Profile photo of Hannah.C Hannah.C on June 6, 2017 at 4:01 am

        Okay I will try the merengue buttercream next time! Thank you for suggestion!

        • Profile photo of Hannah.C Hannah.C on June 6, 2017 at 4:02 am

          And also, it’s at least 30oC in my country and that may be the reason?

  27. Wella on June 3, 2017 at 4:58 am

    Hi! How long can the frosting sit at room temperature? Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on June 4, 2017 at 8:22 am

      Hi there Wella,
      This really depends on the room!
      If the temperature of the room is above 12C the butter will soften, and if too much higher the frosting will run. You need to keep things refrigerated in a warm place until about 30 minutes before serving,
      Gemma 🙂

  28. Shubha baran on June 2, 2017 at 7:10 am

    Hi,
    I saw this and it was wow. I made it and its awesome. I will be folding blue colour to give omber effect. Loved Ur post. Thanks a lot.

    • Profile photo of Gemma Stafford Gemma Stafford on June 3, 2017 at 2:43 am

      Wow! let us see it, submit a photo at the bottom of the recipe, good luck,
      Gemma 🙂

  29. Kells on May 29, 2017 at 12:38 am

    Your instructions for this recipe are fantastic!! I’ve tried so many times to make buttercream frosting, and it all came down to me not whipping the butter long enough before adding sugar. I don’t know why no one else seems to include that in the recipes. It tasted great, was easy to make, any my family loved it. Thank you!!

    • Profile photo of Gemma Stafford Gemma Stafford on May 29, 2017 at 1:34 am

      YES! this is what I love to hear. There are so many simple things which make a difference in our baking, I try to remember to include as many tips and tricks as possible, I am happy when you guys are happy!
      Gemma 🙂

  30. Melissa on May 23, 2017 at 7:38 am

    Hi gemma! I need frosting for 12 cupcakes. Is it enough for 12 cupcakes or is it actually too much? Should i half this recipe? Thanks a lot gem!

    • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2017 at 8:49 am

      it’s loads, you can actually 1/2 the recipe and you will still have enough 🙂

  31. Bill on May 20, 2017 at 11:00 am

    Thanks for this recipe. The flavor and texture came out just right without needing the salt or milk

    • Profile photo of Gemma Stafford Gemma Stafford on May 22, 2017 at 2:16 pm

      I’m delighted to hear that Bill 🙂

  32. Nandini on May 16, 2017 at 9:30 am

    Hi Gemma…. What if I don’t have an electric mixer… Any other substitute??
    Could I use a spatula ?
    Thnx,
    Nini❤️

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2017 at 8:06 pm

      Great question! it is super hard to make it without an electric machine. You need that power to whip the butter up really well.

      I recommend investing in one. They are not very expensive and last for years 🙂

  33. Bo on May 15, 2017 at 12:13 pm

    Hi Gemma,
    The recipe says it serves 12. Is that 12 cupcakes? I’m making 24 cupcakes. Should I double the recipe? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on May 15, 2017 at 6:54 pm

      It makes 12 cupcakes so 1 each for 12 people.

      Good Luck with your cupcakes 🙂

  34. Profile photo of Andyt Andyt on May 13, 2017 at 2:22 pm

    Best recipie and method by far, try it you will not be disappointed, today made Lavender cupcakes with Lavender frosting a total thumbs up from all at my wife’s work, they have already put in their next order. Thanks Gemma

    • Profile photo of Gemma Stafford Gemma Stafford on May 14, 2017 at 2:50 am

      Hi Andy,
      You know what they say, happy wife, happy life!
      Well done you, I am really happy that oyu are finding the recipes useful,
      Gemma 🙂

  35. Samia on May 11, 2017 at 3:12 pm

    Hi Gemma, can i make this frosting 1 day before baking and keep it in the refrigerator? Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on May 12, 2017 at 1:51 am

      Hi Samia,
      Yes, but you will need to allow it to soften at room temperature before you pipe it!
      Gemma 🙂

  36. Saba on May 7, 2017 at 7:21 am

    If I were to add coloring to this icing would the consistency change drastically? I always used Wilton but am going to change to americolor from positive reviews. Will this icing recipe begin to separate if I add to much coloring for brighter colors??

    • Profile photo of Gemma Stafford Gemma Stafford on May 8, 2017 at 1:23 pm

      Hi Saba,
      No, this will take the color really well. If you add it to the liquids you will be able to judge it really well, and adjust if you need to,
      Gemma 🙂

  37. Katie on May 6, 2017 at 2:54 pm

    Is this unsalted butter what kind did you use?

    • Profile photo of Gemma Stafford Gemma Stafford on May 7, 2017 at 2:27 am

      Hi Katie,
      I tend to use unsalted butter for buttercream frosting, but it does not matter so much.
      thank you for being with us,
      Gemma 🙂

  38. Rowa on April 30, 2017 at 1:01 pm

    Hi Gemma,
    Excited to make this frosting for my husband’s bday.
    Question: Is it possible to make it with a food processor?

    • Profile photo of Gemma Stafford Gemma Stafford on May 1, 2017 at 12:33 pm

      Hi there, yes and no!
      You can certainly start this in a processor, but then I think it may be harder to get it light and fluffy. A hand whisk will take it on for you! this is how it was made traditionally,
      Gemma 🙂

  39. Nells on April 23, 2017 at 1:46 pm

    Finally!!! A frosting that’s not too sweet…perfect frosting didn’t need any adjustments. Well done.

    • Profile photo of Gemma Stafford Gemma Stafford on April 24, 2017 at 1:31 am

      YEA! thanks Nells, I love this one too, and it takes other flavors really well too, good job you!
      Gemma 🙂

    • Katie on May 10, 2017 at 8:09 pm

      I absolutely love this buttercream recipe. I had found other recipes and tried them and by far this was my favorite. The texture was almost like a whipped buttercream icing and I was still able to pipe it. It wasn’t overly sweet which I love! It’s a really fluffy buttercream icing that just melts in your mouth. I followed your recipe and watched your video so I knew exactly what I was doing! Thank you so much for the recipe and the video was so helpful. I’m a novice at cake decorating and it was so helpful so it was nice to have everything spelled out!

      • Profile photo of Gemma Stafford Gemma Stafford on May 11, 2017 at 1:38 am

        Hi Katie,
        this is what I love to hear. well done you, it is important to really follow a recipe, and the steps, and you did, and I am happy!
        Thank you for being in touch,
        Gemma 🙂

  40. Ginny on April 19, 2017 at 5:10 am

    This was absolutely the BEST tasting buttercream frosting I have ever made. It was not too sweet, easy to spread. No need to even experiment with it – I followed the recipe exactly and this will definitely be my go to frosting from now on.

    • Profile photo of Gemma Stafford Gemma Stafford on April 20, 2017 at 11:58 am

      YEA! Ginny, I am so happy to hear this,
      Gemma 🙂

  41. Stephanie on April 18, 2017 at 10:39 am

    Hi Gemma! ? I don’t know if you will read this but OMGeeee!!!! I have been trying to make buttercream for the last 2 years and have ALWAYS failed. It would end in grainy, over sweetened, goop that would at times curdle or separate. I had given up trying for a while and stuck to using home made whipped cream to “frost” cakes at home and yucky store bought frosting for others. I was skeptical at first as to how it would turn out when I came across your video. I watched it many times and went to your website to read EVERYTHING under this recipe. And then i tried it today…..And it it PERFECT!!!!! I just can not stop eating it! I literally cried and shouted with joy sending you many Thanks because i finally got an amazing batch of buttercream frosting that is edible and just pure sweet beauty. So THANK YOU Gemma! You have made me very happy home-baking girl!!! ???

    I searched endlessly through the comments to see if anyone asked how to make this a chocolate buttercream and if my eyes didnt decieve me, you mentioned to add 1 tbsp with powdered sugar and sift together? Please correct me if I’m wrong.

    Again, Thank You sooooo much! May the good Lord continue to bless you and your talent!

    • Profile photo of Gemma Stafford Gemma Stafford on April 19, 2017 at 2:23 am

      Hi Stephanie,
      I am really happy to hear this, you clearly followed the instructions really well.
      Yes, 1 tablespoon of sieved cocoa powder, mixed through the powdered sugar will do this for you.
      You can also add melted real 72% cocoa solids chocolate, and this is delicious, but you have to work quickly with this as it really sets up the buttercream. you can experiment with this!
      Gemma 🙂

  42. Profile photo of shaziyah shaziyah on April 9, 2017 at 5:42 am

    Sorry If i am disturbing you but i just want to try this recipe and your white velvet cake and want it to be Perfect… So another question

    When i should add the Strawberry puree? shoult it be added with vanilla extract and salt while Whisking it..
    OR After incorporating all the ingredient of the buttercream and just add strawberry puree and give it a fold with a spoon or spatchula…

    Gonna tru the Combo soon And will try to share the pics with you ❤

    FingerCrossed Hope it turn out perfect ?❤❤

    • Profile photo of Gemma Stafford Gemma Stafford on April 10, 2017 at 3:27 am

      H ithere,
      You add it at the end, and either fold it through, or whip it in! It is a choice,
      Gemma 🙂

  43. Profile photo of shaziyah shaziyah on April 9, 2017 at 2:44 am

    hey gemma…. I love this recipe thanks alot for sharing it.. but can i use this Vanilla buttercream reciple in your white velvet cake strawberry buttercream recipe… ??

    if i change it all i have to do is add strawberry puree ? or is there some other changes to this recipe? and vy going with the exact measurement is this be enough for frosting the White velvet cake ???

    •I know thats alot of question• ?

    • Profile photo of Gemma Stafford Gemma Stafford on April 9, 2017 at 4:02 am

      H1 there,
      This is a good question!
      Yes, you may use this recipe, and it will be enough.
      There is a little cream/milk in this recipe, this softens the buttercream, and makes it soft and delicious.
      If you add a syrup you may over-wet it. So, add the syrup, then test it to see if it is stiff enough/soft enough. Beat it really well before you add the syrup too, and then if you wish you can swirl in the syrup, and leave it like that!
      Gemma 🙂

  44. J on April 4, 2017 at 4:36 am

    By far the best buttercream recipe I have ever used! Using cream instead of milk was a masterstroke.

    It’s light, airy and unlike my usual recipe, so easy to spread – yet still firms up perfectly.

    Thanks a lot!

    • Profile photo of Gemma Stafford Gemma Stafford on April 4, 2017 at 4:27 pm

      That is so great to hear!!! I know how tricky it can be to make it so i wanted to share a fool proof recipe.

      Thank you for your comment.
      Gemma.

  45. Connor Timmons on March 27, 2017 at 8:02 pm

    I was wondering approximately how much cake this would cover? I am currently making my first birthday cakes for a client (that is also family?) and I am making a 9×13, 2 layer cake for the boy and a 2 layer 6-inch smash cake for a girl. I figured I would have to double the recipe for the rectangle cake and use the normal recipe for the smash cake. Is this close? Also, I have experience with piping from operating my small cookie business! Sorry if I repeated this comment. p.s. I love you’re website and YouTube channel!?

    • Profile photo of Gemma Stafford Gemma Stafford on March 28, 2017 at 1:04 am

      Hi Connor,
      This is a big mixture! Depending on how you spread it I think a double batch should do both cakes, perhaps with a little left over! It is quick enough to whip this up too, so start with double, and if you feel you need more make 1/2 batch. I think you will have enough in double.
      Post a photo here when you are done, I will look forward to seeing them,
      Gemma 🙂

  46. Anu Philip on February 17, 2017 at 10:51 pm

    Hello Gemma,
    Is this butter cream recipe suitable for piping roses with a 104? Would I have to add more icing sugar to make it more stiff.?

    • Profile photo of Gemma Stafford Gemma Stafford on February 18, 2017 at 7:43 am

      Hi Anu,
      Yes! this is perfectly good for piping. If you wish to stabilize it you can use the Swiss buttercream. This is a stronger structure, but the original is great in normal circumstances,
      Gemma 🙂

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