Whip up homemade buttercream frosting with this classic, quick and easy recipe! This recipe makes 2 cups of frosting, enough to buttercream icing recipe for cake decorating 24 cupcakes. Learn how to make homemade buttercream frosting with this classic, quick and easy recipe!

Once you make this light and fluffy vanilla-flavored buttercream frosting recipe, there will be no going back to store-bought frosting. Its creamy consistency is also ideal for piping your favorite decorations. From gathering your ingredients to adding colors and flavors, we’ve gathered our must-know tips and tricks for making, coloring, flavoring and storing your buttercream. Types of Buttercream Frosting Looking to try a new variation on an old favorite? Dark Chocolate Buttercream We’ve intensified the chocolate flavor using dark cocoa powder or some melted unsweetened chocolate squares to make this decadent dark chocolate frosting really pop! This recipe is an amazing way to finish your layered cake or peanut butter cupcakes.

American Buttercream Arguably the most popular of the buttercream recipes, American buttercream is made with butter, shortening, sugar and vanilla. It’s a familiar favorite and is quick and easy to make, well-loved for its flavor and versatility. Butter and flavors are added afterwards, resulting in a soft and fluffy frosting. Made using pasteurized egg yolks and sugar, it’sthis buttercream is great for pastry or cake fillings. Italian Meringue Buttercream Similar to Swiss buttercream, Italian meringue buttercream uses the same ingredients, but in different proportions.

This frosting is a bit sturdier than the Swiss version and is great for both piping and frosting cakes. German Buttercream This buttercream combines custard and butter for a velvety silky texture great for filling and frosting cakes. German buttercream is less sweet than traditional frostings, making it a nice alternative to those who enjoy a less sugary frosting. If the butter is too cold, it won’t mix properly with the sugar, resulting in a lumpy frosting that may look curdled or separated. Leftover buttercream can be stored in an airtight container in the refrigerator for up to two weeks.

Buttercream can also be frozen for up to six months. Before reusing, bring buttercream back to room temperature and rewhip using a paddle attachment until it’s back to the correct consistency. Depending on the humidity and climate, it may be necessary to adjust the liquid and the sugar in your frosting. If frosting is too wet, add 1 tablespoon at a time. The key for both adjustments is adding small amounts until you achieve the right consistency. If you’d like to see this recipe in action, watch the video below! However, it will need to be thinned for frosting birthday cakes and borders.

Stiff Consistency: Gradually add additional powdered sugar for a stiffer consistency that still flows easily through piping tips. Best for dimensional decorations that need to retain their shape when piped. This consistency is generally best for piping upright petals for flowers. For pure white frosting, add up to 2 tablespoons of clear liquid.

Medium consistency is best for borders such as stars, dots, rosettes and shells, and other decorations that remain relatively flat. For pure white frosting, add up to 4 tablespoons of liquid. Thin consistency is best for cake frosting, as well as piping lines and letters. Writing will flow easily and won’t break. This should be done if you notice that your hand mixer starts to slow down while mixing the powdered sugar. To cut sweetness: If your buttercream is too sweet, add a pinch of salt to taste.