It doesn’t get easier than this Buttercream Frosting Recipe. A simple mixture that becomes heavenly icing in about 10 minutes!
Look at that gorgeous whipped frosting!
Keep this Buttercream Frosting Recipe plain. Or add vanilla for a pure and flavorful frost.
I added maple syrup to create a Maple Buttercream Frosting for my Bourbon Maple Bacon Cupcakes!
I used my KitchenAid stand mixer. I imagine you could use a hand held mixer. But it will take a lot longer and will not be quite so easy.
I have to admit that I am not that into frosting. I like it okay, but I’m not obsessed or anything.
My Mom is the Buttercream Queen! She makes homemade frosting for all of her cakes.
And it’s definitely worth those extra 10 minutes. Homemade Buttercream Frosting is so good! Too Good.
So keep this Buttercream Frosting Recipe handy for the next time you are making a cake.
Don’t forget to let the little one’s lick the mixer attachment.
Join My Wonky Wonderful World and Never Miss A Recipe! Subscribe:
Email ::: Facebook ::: Twitter ::: Pinterest ::: G+ ::: Instagram ::: BlogLovin’ ::: Rss
Buttercream Frosting
Ingredients
Plain Buttercream
- 2 Sticks Salted Butter, room temperature
- 3 Cups Powdered Sugar
For Maple Buttercream
- 6 Tb Pure Maple Syrup
- Additional 1/2 Cup Powdered Sugar
Instructions
- In a stand mixer fitted with the whisk attachment {the paddle attachment works too}, whip the butter for 30 seconds.
- Add the powdered sugar 1 cup at a time. Scrape the sides in between each addition and start mixing slow then increase to medium/high. Mix for 30 seconds between each sugar addition.
- {3 cups for plain frosting or 3.5 cups for maple buttercream}
- Stop and scrape down sides. Add the maple syrup now if doing so.
- {1-2 tsp of vanilla paste or extract can be added for vanilla buttercream frosting}
- Mix on medium/high speed for 3-4 minutes. Frosting will be light and creamy.
- Chill in the refrigerator for 5 minutes before frosting your cake.
- Store leftover frosting in an airtight container in the refrigerator.
Notes
If making plain buttercream, heavy cream can be added to get the desired consistency. Add 1-2 Tb, 1 Tb at a time.
Yields approx 4 cups.
Perfectly frosted cupcakes. Thanks to this Easy Buttercream Frosting Recipe!
More Sugar For Your Sweet Tooth:
Bourbon Cupcakes with Maple Buttercream & Glazed Bacon
Ice Cream Milky Way Brownie Pie
3
NewsAnchorToHomemaker says
January 28, 2014 atI hate baking, but I also hate store bought frosting, this easy recipe is perfect for me 🙂
Nicole Harris says
January 29, 2014 atI’m with you! I actually hate making cupcakes because by the time the cupcakes are baked, I’m over it! But this frosting is super quick and easy. Perfect for me too!
mandy says
January 28, 2014 atYumm-capitol O!!!! My mouth is watering as usual
From your food pics…pure heavenly frosting:) You’re daughter
Is such a beauty….love that smile…not to mention a lucky girl…getting to lick all that delicious butter cream her momma made!!!
Nicole Harris says
January 29, 2014 atThanks Mandy! I was torturing my daughter because I made Bourbon Cupcakes and she couldn’t have any {for obvious reasons}. So I let her chow down on Maple Buttercream instead 😀
sania says
June 1, 2014 atplz mention everything in grams
Nicole Harris says
June 6, 2014 atHi Sania! I am familiar and comfortable using cups/tablespoons etc. I apologize that it is difficult to follow. There are many sites that will convert cups to grams and such. Have a nice day!
Trina says
July 19, 2014 atHi! Was wondering if i could use the maple syrup used for pancakes?
Nicole Harris says
July 22, 2014 atI’m sure you could. The syrup is more for flavor. You could also omit it completely.
Carly Rios says
October 18, 2014 atJust made this frosting recipe. Amazing! Best buttercream I’ve tried! I tried it plain halfway through, and then added log cabin syrup to make maple for some betty crocker maple bacon cookies. Delish! Thanks!
Nicole Harris says
October 20, 2014 atAwesome! I’m so happy to hear it!
Pedro says
December 5, 2014 atJust tried this recipe and it was awesome. Very simple. Very quick, even with a hand mixer. Modified it a little for chocolate frosting, and that came out awesome too. Thanks for this!
Nicole Harris says
December 5, 2014 atFantastic! Glad you liked it. Can’t go wrong with chocolate frosting 😀
Mishelle says
February 26, 2015 atHave you ever added peanut butter ?
Nicole Harris says
February 27, 2015 atI haven’t. But I’m sure peanut butter frosting will taste AWESOME!
Amanda says
August 13, 2016 atIf I make the frosting the day before should I store them in the refrigerator? How long will they be good for?
thanks
Nicole Harris says
August 14, 2016 atYes, this can be made the day before and stored in the refrigerator. Let the frosting warm at room temp for a bit before piping. The frosted cupcakes can last in the refrigerator for about a week. They are best the first couple days though. Enjoy 🙂
Lita Waston says
June 10, 2017 atUsing Pure Maple Syrup for making buttercream frosting. I have never heard that before. Maybe that is the reason why your whipped frosting look different from the other. Thank for the recipe, genius cook.
Dave B. says
March 1, 2019 atNicole, I made these WONDERFUL cupcakes during a March 1 snowstorm here in the Washington, D.C,, area. I have family and friends coming over tonight to watch our Washington Capitals hockey team play and these cupcakes are going to be the star attraction. They were very easy to make with so few ingredients and the taste is so unique.
Per your suggestion, I “upped” the bourbon by 2 Tbs in the batter and that was a power play goal! And the bourbon glaze on the bacon is just decadent!
I wouldn’t make any additions, corrections or deletions to this recipe. It belongs in the “CHF”: Cupcake Hall of Fame!
Thank you for posting this recipe.
“Let’s Go Caps!”
–Dave
Nicole Harris says
March 4, 2019 atAwesome! What a way to pass the time during a snow storm 😀