Ingredients
Instructions
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Notes
- This buttercream recipe is great for filling layered cakes, frosting cupcakes, and piping decorations.
- To store: Frosting should be stored in an airtight container in a refrigerator for 2 weeks and can be frozen for up to 6 weeks. Bring back to room temperature and re-whip before using. Frosted cakes and cupcakes can be stored on the counter for two to three days.
- To color: Use Icing Colors or food coloring to tint frosting to any color without disturbing the consistency of the frosting.
- To cut sweetness: If your buttercream is too sweet, add a pinch of salt. Make sure it dissolves completely once mixed in. You can also opt for 1/2 cup salted butter rather than 1/2 cup unsalted butter to avoid overly sweet buttercream.
How To

Buttercream Frosting Consistency
Whether you're frosting a cake or piping decorations, the consistency of the frosting is key to getting the right results. Thankfully, it's easy to take your buttercream from stiff to soft consistency, and the other way around!

Buttercream Frosting Consistency
Whether you're frosting a cake or piping decorations, the consistency of the frosting is key to getting the right results. Thankfully, it's easy to take your buttercream from stiff to soft consistency, and the other way around!

Buttercream Frosting Tips and Tricks
Did your homemade buttercream come out runny or too dry? Are your buttercream flowers drooping or is your frosting filled with air bubbles? We're here to help!

How to Store Buttercream Frosting
Learn how to properly store buttercream frosting in the refrigerator or freezer with this simple how-to about its shelf life.