Name: Buttercream Icing
Prep time: 20 min
Total time: 20 min
Ingredients: 200 g butter; 400 g powdered sugar; ½ tsp vanilla extract; 2 tbsp milk or cream (optional); Food coloring (optional); 100 g butter; 100 g shortening; 400 g powdered sugar; ½ tsp vanilla extract (optional); Food coloring (optional)

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This buttercream icing (also commonly known as American buttercream frosting) is the most basic type of icing or frosting for cakes. It only requires 2 basic and simple ingredients and you can whip a batch of fluffy and perfect buttercream frosting in under 20 minutes with a consistency that is perfect for frosting a cake as well as piping for cake decorating.

This buttercream icing is also so versatile that you can flavor it to any flavor you like and color it to any color you like too!

A round cake decorated with white buttercream and orange and yellow piped buttercream flowers. — Buttercream Icing for Frosting and Piping - Classic Vanilla Buttercream

There are many different variants of this homemade buttercream frosting, and I have on this page, 2 easy variants that you can choose for your cakes.

Both variants use butter and icing sugar as the main ingredients, but the second one has shortening added to it and is particularly suitable for warmer climates as butter tends to melt more easily than shortening.

I personally prefer to add shortening to my buttercream as I live in a hot and humid country and shortening definitely gives me a more stable buttercream. The taste of the buttercream is off course better with the first version that does not use shortening, but the choice is really up to you.

Both recipes yield smooth and creamy buttercream frosting that is suitable for frosting cakes, be it a butter cake, fruit cake or sponge cake. It is also of a perfect consistency for piping for cake decorating.

How to Make the Frosting
Notes
Like this easy homemade frosting recipe? Here are my other posts you might want to check out
Recipe (Printable)

How to Make the Frosting

Ingredients

Butter
Powdered sugar (icing sugar or confectioners sugar)
Pure vanilla extract
Milk or heavy cream (optional)
Food coloring (optional)

Variation:

Shortening

Making the Icing

Start by sifting the powdered sugar to break all lumps. Set aside.
Cut butter into small cubes and add it into a medium sized mixing bowl. Cream the butter until smooth on medium speed with a paddle attachment on your electric mixer.
Add in the sifted sugar. Use a spoon or spatula to mix the sugar lightly into the butter. This step will avoid the sugar from flying all over as you turn on your mixer and start beating it into the butter. Start your stand mixer or hand mixer on low speed and increase to medium high speed gradually.
Scrape the sides of your bowl and add in the vanilla extract. Continue to cream the butter and sugar until it becomes light and of a fluffy consistency.
If you find the buttercream too stiff, add milk or cream until it reaches the desired consistency. Add in small increments of half tablespoon of cream or milk to avoid the buttercream frosting from becoming too soft.
If you wish to color your buttercream icing, you can do it at this stage. You can use both liquid food coloring or gel food coloring. Do note that using too much of liquid food coloring can affect the consistency of the icing. Hence, it may be advisable to use gel based coloring as it is more concentrated. Mix well so that the color is even in the buttercream.
Use the icing to fill and frost your cake and pipe decorations on it as you like.

Making the icing with shortening

To make the buttercream with shortening, you can replace the whole amount of butter with shortening, however, I do not recommend this as buttercream with real butter is so much more tastier than buttercream without butter.
However, buttercream made with shortening is a lot more stable (does not melt) in warm climates. To balance the taste and the stability of the frosting, you can replace some of the butter in the buttercream icing recipe with shortening.
Start by measuring butter and shortening into a medium sized mixing bowl. Beat until it turns creamy.
Add the sifted powdered sugar and mix with a spoon lightly before beating the butter, sugar and shortening mixture with a cake mixer on medium high speed until it turns fluffy.
Scrape the sides of the bowl, and add in the vanilla extract. Beat again until the icing is all fluffy.
Color the frosting the frosting in the same way as the all-butter buttercream.

Notes

Why do you need to sift the sugar before using?

This buttercream icing recipe should be made with powdered sugar (icing sugar). Do not use granulated sugar or you will end up with a gritty batch of buttercream.
Powdered sugar has a tendency to be lumpy. Often, this lumps do not break completely even when beaten with a cake mixer on high speed. As a result, you will see or feel tiny bumps of icing sugar on your cake as you frost it which can be unsightly. The sugar lumps can also block your piping tips especially if you are using any fine tipped ones.
To avoid this, it is best that the sugar is sifted. Break any lumps you see in your sieve for a smooth buttercream icing.

Salted butter or unsalted butter?

I use salted butter to make the buttercream and it definitely makes a better tasting buttercream.
If you are using unsalted butter, add about one eighth of a teaspoon of fine salt with the sugar. Do not be overly generous with the amount of salt you add to this buttercream icing recipe. You only need a small amount.

Should butter be cold or at room temperature?

For best results, the butter should be firm but soft enough to press with a finger. Sometimes, room temperature butter may be too soft, especially if you are living in a warm temperature. If the butter is too soft to the point it is no longer able to hold its shape, return the butter to the fridge until it firms up before making the buttercream icing.
If the butter is too cold and hard, it will take a long time to cream it to a creamy consistency. For best buttercream frosting, the butter should be cold and firm, but soft enough to cut into cubes without much effort.

Flavoring the buttercream for different flavors

Vanilla bean buttercream - substitute the extract with scrapings of one vanilla bean.
Chocolate buttercream - sift in 3 - 4 teaspoons of cocoa powder into the icing after mixing in the sugar. If the icing is too stiff, add some milk or heavy cream as indicated in the recipe card.
Lime, lemon or orange buttercream frosting - Replace vanilla with 1 – 1 ½ teaspoons of finely grated rind (zest).
Strawberry and raspberry buttercream - Grind freeze dried fruits into fine powder and add to the buttercream after adding the sugar. Start with about 1 - 2 teaspoons of the powder and increase the amount to suit your liking.
Buttercream frosting in banana, coconut, almond and mint flavors - replace the vanilla extract with these extracts. Use between ½ - 1 teaspoon for the quantity of icing in the recipe card below.
Coffee buttercream or espresso buttercream - add 1 teaspoon of instant soluble coffee powder after adding the sugar (make sure the coffee is in powder form). Alternatively, mix it with ½ - 1 tablespoon of milk before adding to the buttercream.
Earl grey buttercream - process about 1-2 teaspoons of tea leaves into fine powder (add some icing sugar to the tea leaves when processing if necessary) and add to the buttercream frosting. The buttercream frosting will have lovely tiny specks of the tea leaves and a great flavor of tea.
Peanut butter or Nutella buttercream - replace half of the butter with peanut butter/Nutella.
Mocha buttercream - make the chocolate buttercream and add 1 teaspoon of powdered instant coffee. Alternatively, dissolve the coffee in about ½ - 1 tablespoon of milk before adding to the buttercream.
Lavender or cinnamon buttercream - add ⅛ teaspoon of lavender/cinnamon powder to the buttercream. Omit vanilla.

How long does the vanilla buttercream frosting stay good in the fridge?

This icing can last in the fridge for a good 2 to 3 weeks.
Remove it from the fridge at least 30 minutes earlier to allow it to soften. Whip is up for a few minutes to return it to a light and fluffy texture.

Can you freeze buttercream frosting?

Yes, you can. Leftover buttercream icing can be frozen for up to 2 months.
To freeze the icing, place it in an airtight container. Transfer it to the fridge one day before using.
And right before using, bring the buttercream to room temperature by leaving it at room temperature for about 30 minutes to one hour. Whip it up for a few minutes to make it all creamy and fluffy again.

Does buttercream harden?

At room temperature, the buttercream will remain soft, but may for a light crust on top.
When kept in the fridge, the icing will harden, similar to butter.

Like this easy homemade frosting recipe? Here are my other posts you might want to check out

Recipe (Printable)

Here is the full printable version for my easy homemade buttercream icing recipe.