This homemade buttercream frosting has a silky smooth texture, with a creamy vanilla flavor that pairs perfectly with cakes, cookies, or just a spoon.

Growing up, my mom always had tubs of store-bought frosting on hand in several varieties. Looking back, I’m not sure what she valued more, the frosting inside, or the free container that inevitably got reused 100 times for strawberry freezer jam, or (ironically) homemade buttercream frosting, but that’s neither here nor there, is it? (Love you, mom!)
The funny part about it, is that my mom has always been a great baker. After all, she was the proud owner of Tasty Creations Bakery in Small Town, USA. While she had the bakery, she made tons of cakes – birthday cakes, graduation cakes, you name it. So walking in the door to a vat-sized stainless steel bowl full of buttercream was a pretty common occurrence.
The best part of being a bakery kid was on cake day when mom would trim off the edges of the sheets of cake. These thin little strips of chocolate cake goodness were in abundance for any hungry blonde teenager that happened to stop by for a snack. (Me.)
I would lay out the strips of cake and hunt down the freshly made buttercream and a knife and I was set. The buttercream was always so light and fluffy, nearly perfect white in color, and just the right amount of sweetness and vanilla-y flavor.
And that’s what I remember every time I make this Homemade Buttercream Frosting.

Why I love this homemade buttercream frosting recipe
I’ve recently made cakes or cupcakes for a few events and while the cake itself was definitely delicious, (stay tuned for what I did to make them so tasty!) by far, the show stealer is this homemade buttercream frosting. Every time I share it, people ask me how I made it.
So whether you’re topping cake, cookies, cupcakes, cinnamon rolls, or any other treat, this frosting just might become your new go-to as well.
It comes together super easy and stores excellent in the freezer. For this reason, I usually make at least a double, sometimes triple batch and just pull out what I need.

Types of buttercream
You might be asking, “Wait, are there more than one type of buttercream frosting?” and the answer is yes! There are actually 3-8 different types, depending on who you ask. But the main three different types are:
- American Buttercream
- Swiss Meringue Buttercream
- Italian Meringue Buttercream
So what’s the easiest type of buttercream to make?
While both Swiss Meringue Buttercream and Italian Meringue Buttercream require whisking egg whites with either sugar or sugar syrup until stiff peaks are formed, then folding in the butter and a bunch of other more technical steps, American Buttercream is considered to be quite easy to tackle. Which makes it perfect for beginning bakers, or really anyone not wanting to add extra time in the kitchen.
For more info on any of the other types of buttercream, check out this great article I found from Taste of Home called “The Best Type of Buttercream Frosting for Your Cake”.

Tools you’ll need
- A stand mixer works great for this recipe, but you can also use a hand mixer as well.
- Measuring cups
- Measuring spoons
How To Make Homemade Buttercream Frosting Without Shortening
Compared to other types of buttercream, this recipe is super easy to follow and very forgiving should you take a misstep along the way.
- Using the paddle attachment in your mixer, beat the softened butter until light in color, smooth and creamy.
- Add in powdered sugar and mix on low at first to avoid a giant puff cloud, then medium to high speed until completely combined, scraping the sides often.
- Add in vanilla (or any other flavorings). Be sure to taste for flavor at this step.
- One tablespoon at a time, add heavy cream (or milk/water) until frosting reaching a smooth and creamy, light and fluffy texture.
For a full step-by-step tutorial, check out this short video below. (Or click here.)
How to Store Homemade Buttercream Frosting
Depending on when you plan to use it, you could store your buttercream either at room temperature, in the fridge, or in the freezer. See the table below for how long it will keep at each:
Method | Time |
---|---|
Room Temperature | 2-3 Days |
Refrigerator | 3-4 Weeks |
Freezer | Up to 3 Months |

FAQ
Does Buttercream Need to Be Refrigerated?
– Whether you use heavy cream, milk, or water, the frosting will be good at room temp for about 2-3 days. Anything longer than that, go ahead and put it in the fridge. It will keep in the fridge for 3-4 weeks.
– Let the buttercream come to room temperature before using it. I always like to give it a good stir or couple minutes in the mixer to bring it back to life and incorporate a little more air.
Can You Freeze Buttercream?
– Yes, please do! I always keep a container in the freezer with buttercream. (It’s not an old store-bought frosting container like from my childhood, but I may or may not be repurposing the packaging of a different grocery store classic. I’ll never tell.)
– It will last about 3 months in the freezer. When you take it out, be sure to thaw in the fridge and follow my suggestion from the previous question.
What kind of frosting do you use to decorate a cake?
– While some people with argue that Swiss Meringue Buttercream is smoother and easier to work with, I’ve never ventured that far off the well known and loved American Buttercream version. If you try another type though, let me know what you think! I’d love to know.
What frosting is better for cupcakes
– I love to use this buttercream in a piping bag with a larger star tip to frost my cupcakes. The extra grooves give a great texture and help hold any sprinkles in place.
Which is better icing or frosting?
– This depends on what you’re using it for! I absolutely love using my Cinnamon Vanilla Icing to glaze donuts, apple fritters, or even drizzle over my Cinnamon Chip Sourdough Bread. It’s thin, sweet, and runny but sets up nicely.
– But when you’re talking about topping cake, cookies, or cinnamon rolls, you really need to go with the buttercream. It’s light and fluffy and won’t soak into the spongy bake.
Can I make colored frosting or flavored frosting?
– For sure you can! I love to do this around Christmas time when I’m making cut out sugar cookies. I always make a batch of light blue peppermint frosting and it makes everything just a bit more icy magical!
– When making a flavored buttercream, be sure to add the extract right after, or in place of adding the vanilla. And for colored buttercream, I like to wait until the end to mix in the food coloring.
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram
@leedsstreetcollective with your delicious creation.
Thanks so much for checking out the Collective!
– Sarah


Homemade Buttercream Frosting
This homemade buttercream frosting has a silky smooth texture, with a creamy vanilla flavor that pairs perfectly with cakes, cookies, or just a spoon.
Ingredients
- 1 cup softened butter
- 4 cups powered sugar
- 2-3 teaspoons vanilla
- 2-5 tablespoons heavy cream (or milk or water)
Instructions
- Using the paddle attachment in your mixer, beat the softened butter until light in color, smooth and creamy.
- Add in powdered sugar and mix on low at first to avoid a giant puff cloud, then medium to high speed until completely combined, scraping the sides often.
- Add in vanilla (or any other flavorings). Be sure to taste for flavor at this step.
- One tablespoon at a time, add heavy cream (or milk/water) until frosting reaching a smooth and creamy, light and fluffy texture.
Notes
When making a flavored buttercream, be sure to add the extract right after, or in place of adding the vanilla.
When making colored buttercream, I like to wait until the end to mix in the food coloring.
This is very similar to how I make frosting and it’s a hit every single time! I’m making my sons birthday cake today, I’m going to try your way!
Happy birthday to your son! It’s always something special when we make cakes for our kids birthdays. Almost like the act of doing that is a gift all itself. =]
I’ve been a long time homemade frosting girl too! I went through a phase when I was 17/18 where I made cupcakes almost weekly. I haven’t made them in a while so this is a good refreshing! Will be using soon as my mom’s birthday is next week (she also taught me how to make frosting!).
Make a double batch and stick some in the freezer! You wouldn’t believe many things you’ll find to smother with a dollop! =]
This frosting looks delightful! I have the hardest time making buttercream that doesn’t feel like a million pounds when you eat it. I’m going to try this recipe for my daughter’s birthday coming up. Thanks so much! Beautiful pictures!
Yes, I’ve had the problem too! Just be sure you whip the butter by itself long enough right at the beginning and then add enough liquid at the end. Happy birthday to your daughter! I love that you’re making her cake! =]
I hate shortening and have been looking for something like this!! This looks delicious! Definitely giving it a try!
My Wisconsin upbringing won’t allow me to add shortening! =]
Enjoy! I hope you love it!