# How to Make Buttercream Frosting From Scratch Source: https://cakedecornest.com/blog/how-to-make-buttercream-frosting Published: 2026-10-21 Publisher: Cake Decor Nest To make buttercream frosting, beat 1 cup (2 sticks) of softened unsalted butter for 3 to 5 minutes until pale, then mix in 3 1/2 to 4 cups of sifted powdered sugar, 1 to 2 teaspoons of vanilla, a pinch of salt and 2 to 4 tablespoons of milk or cream. Add the liquid a teaspoon at a time at the end until the frosting holds a soft peak. That gives about 3 cups of classic American buttercream, and the sections below explain the ratios, how to adjust the texture, and what to do when it goes wrong. ## The basic American buttercream recipe Start with 1 cup (226 g) of unsalted butter at cool room temperature, about 65 to 68 F. It should dent when pressed but not look greasy or shiny. Beat it alone for 3 to 5 minutes on medium speed with a paddle or whisk attachment, scraping the bowl twice, until it turns noticeably paler and fluffier. This step puts air into the frosting and is the main difference between a light buttercream and a heavy, dense one. Add 3 1/2 cups (about 420 g) of powdered sugar one cup at a time on low speed, then raise the speed to medium. Sift the sugar first if it has lumps, because lumps do not dissolve and will clog a small piping tip. Add 1 to 2 teaspoons of vanilla extract and a pinch of fine salt, which cuts the raw sweetness. Finally add milk or heavy cream, 1 tablespoon at a time, up to about 4 tablespoons, and beat for another 2 minutes. This yields roughly 3 cups. As a rough guide, that is enough to frost about 12 cupcakes with a generous swirl, or to fill and lightly coat a two-layer 8 inch cake. For a tall cake with a crumb coat and a thick final layer, double the batch rather than stretching it. ## Ratios that control texture Everything about buttercream comes down to the ratio of fat, sugar and liquid. More powdered sugar makes it stiffer and sweeter. More milk makes it softer and glossier. More butter makes it richer and softer, and also less stable in warm rooms. A useful starting point is two parts powdered sugar to one part butter by volume, then adjusting with liquid. For piping borders, roses and anything that must hold a sharp edge, stay near the stiff end: about 4 cups of sugar per cup of butter and only 1 to 2 tablespoons of liquid. For spreading and smoothing a cake, use the medium range with 3 to 4 tablespoons of liquid. For a drip or a thin glaze over cupcakes, go softer still, though at that point you are making icing, not buttercream. The article on buttercream consistency in our guides goes deeper on this scale. Heavy cream gives a smoother, richer mouthfeel than milk. Using all butter gives the best flavor, but some bakers replace part of it with shortening for a whiter color and more heat resistance. Shortening-based frosting tastes less buttery, so decide which matters more for the event. [Read the buttercream consistency guide](https://cakedecornest.com/blog/buttercream-consistency-guide) ## Equipment that makes it easier A stand mixer with the paddle attachment is the easiest way to get even, lump-free frosting, but a hand mixer works if you add the sugar in stages. Use a rubber spatula to scrape the bowl often, because pockets of unmixed butter or sugar hide at the bottom. Once the frosting is made, it is time to transfer it to a bag. Large disposable or reusable bags hold the frosting without bursting, and a bag that suits your hand makes borders and swirls much less tiring. A good offset spatula spreads and smooths the frosting on the cake. If the top of your cake needs a clean, level surface to work on, it also helps to turn it on a turntable while you spread. If you plan to tint the frosting, gel colors are the usual choice because a drop or two is enough and they do not thin the buttercream the way liquid dyes do. [See the best piping bags](https://cakedecornest.com/best/best-piping-bags) ## Coloring and flavoring buttercream Add color after the frosting is fully mixed. Use a toothpick to add gel color a little at a time, then mix on low speed. Deep shades such as red and black need more gel and benefit from resting for a few hours, because the color keeps developing. Butter gives a natural ivory tint, so for a bright white or pastel blue, a tiny amount of violet gel can cancel the yellow. For flavor, swap the vanilla for another extract, use up to 1/4 cup of cooled melted chocolate or cocoa, or add citrus zest. Keep added liquids small, because every extra tablespoon thins the frosting. If you add cocoa powder, add a teaspoon of extra milk to compensate for how much it dries the mixture. [Compare gel food colorings](https://cakedecornest.com/best/best-gel-food-coloring) ## Other buttercream styles to know American buttercream is the quickest style: nothing is cooked, and it takes about 10 minutes. It is also the sweetest and forms a light crust, which is useful for smoothing with a paper towel. If it is too sweet for you, try a pinch more salt or a splash of lemon juice before changing the recipe. Swiss meringue buttercream is cooked first. Egg whites and granulated sugar are whisked over simmering water to about 160 F, whipped to a stiff, cooled meringue, and then beaten with softened butter, using a common ratio of roughly 4 to 5 egg whites to 1 pound of butter. It is silky, less sweet and very smooth on cakes, but takes more time and a thermometer. Italian meringue buttercream uses hot sugar syrup instead and is the most stable of the three. Beginners usually do best with American buttercream first. Move on to a meringue style when you want a less sweet finish or a smoother look on a layered cake. ## Fixing buttercream that went wrong If the frosting is too stiff, add milk or cream a teaspoon at a time and beat again. If it is too soft, add powdered sugar a tablespoon at a time, or chill the bowl for 15 to 20 minutes and rewhip. Sticky and greasy frosting often means the butter was too warm to start with, so chilling briefly is better than adding a lot of sugar. If it looks curdled or split, which happens with meringue buttercreams when the butter is too cold, keep beating: the friction usually warms it back together. If it still looks broken, warm the outside of the bowl with a hot towel for a few seconds and keep whipping. If the frosting has tiny air bubbles that make a smooth finish hard, stir it by hand with a spatula for a minute, pressing out the air against the side of the bowl before using it. ## Storing and reusing buttercream American buttercream can sit covered at cool room temperature for up to a day, which suits a same-day bake. Keep it in an airtight container in the fridge for up to about 2 weeks, or freeze it in a sealed bag for a few months. Because it is mostly butter and sugar, it does not spoil as quickly as cream cheese frosting, but if it contains milk or cream, treat it with more care in summer heat. Let chilled buttercream come back to room temperature on the counter, then re-beat it with a paddle for a few minutes. It will look grainy or stiff at first and then turn smooth again. Do not microwave it for more than a few seconds at a time, or it melts and will not whip back properly. ## Frequently asked questions How much buttercream do I need for a cake? As a rule of thumb, a two-layer 8 inch cake takes roughly 3 to 4 cups for filling, a crumb coat and a final coat. A 9 inch two-layer cake or a taller cake is safer with 5 cups. Cupcakes take about 1/4 cup each for a generous swirl. Why is my buttercream gritty? Usually the powdered sugar was not sifted, or the frosting was not beaten long enough after the sugar went in. Beat it for 2 to 3 minutes, and if it stays grainy, add a teaspoon of cream and beat again. Can I make buttercream without milk? Yes. Use water, cream, or even a flavored liquid such as lemon juice. Just add it a little at a time. Without any liquid, the frosting is a thick paste, which some bakers like for dams and piped details. Can I use salted butter? You can, but the amount of salt varies by brand. Unsalted butter lets you control the flavor, and a small pinch of added salt balances the sweetness. ## Related buying guides - https://cakedecornest.com/best/best-piping-bags - https://cakedecornest.com/best/best-offset-spatulas - https://cakedecornest.com/best/best-gel-food-coloring - https://cakedecornest.com/best/best-cake-turntables