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Buttercream Frosting

Using heavy whipping cream makes the frosting so much creamier, but you can use milk, half & half or even flavored coffee creamer if really in a pinch.


Buttercream Frosting

Regular Batch (this recipe makes enough frosting to cover a 9" x 13" sheet cake, a two layer 8" round cake, 24 cupcakes if frosting with a spatula or knife, or 18 cupcakes if using a pastry bag)

  • 4 cups powdered sugar (1 pound or 453 grams)

  • 1 cup butter, softened (2 sticks)

  • 3 tsp vanilla extract

  • 1/4 cup milk (or heaving whipping cream or half & half)

Buttercream Frosting

BIG Batch (3 or 4 layer cake, 24 cupcakes with lots of frosting, and some leftover for the hubby to snack on)

  • 8 cups powdered sugar (2 pounds)

  • 1 1/2 cups butter, softened (3 sticks)

  • 4-5 tsp vanilla

  • 1/4 - 1/2 cup (or heaving whipping cream or half & half)


  1. In bowl of mixer with paddle attachment cream together butter and vanilla.

  2. Gradually add powdered sugar on low speed, once incorporated scrape down sides of mixing bowl and increase speed to medium high until fully incorporated.

  3. Add milk and mix in at medium speed, then increase speed to high and let mix for two minutes. This makes the frosting light and fluffy. The frosting should hold its shape so it doesn't fall off your cake or cupcakes.

  4. Add more milk if the frosting seems to stiff or more powdered sugar if frosting seems too soft.


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