I love this recipe for buttercream frosting because it’s:
quick – it only takes 4 minutes to make!
easy – it only has a few ingredients and if you can find 2 lb bags of powdered sugar you don’t need to do any precise measuring
versatile – instead of adding cream or milk in the final step you can add different ingredients to make different flavours – try strawberry puree, lemon curd, melted chocolate or peanut butter!
I'm going to show you how to make this 4 Minute Buttercream and how to check the consistency so it's perfect for frosting and piping. I'll also share tips for storing buttercream and adapting this recipe for hot weather.
This recipe makes 6 cups of buttercream, which is enough buttercream to fill and frost an 8″ cake. I almost always double the recipe, which is the biggest batch that will fit in my 6qt Kitchen Aid mixer and the doubled recipe makes enough buttercream to fill and frost two 8" cakes or three 6″ cakes.
Ingredients for 4 Minute Buttercream Frosting
Start by preparing your ingredients: the powdered sugar should be sifted to remove any lumps and the butter should be at room temperature. You'll know if it's at room temperature because you'll be able to slice through it easily with a spatula. If the butter is cold, bring it to room temperature quickly by popping it in the microwave for 10 seconds and then flipping it over and microwaving it for another 10 seconds.
How to make 4 Minute Buttercream Frosting
In a stand mixer or with a handheld mixer using the beater (paddle) attachment, mix butter for a few seconds until smooth. If it’s not smooth and there are any lumps of butter, your butter is too cold.
Add about a quarter of the powdered sugar and salt (if using) and mix on the lowest speed until incorporated about one minute. Scrape down to the bottom of the mixing bowl with a spatula to loosen any butter and sugar and add another quarter of the powdered sugar, mixing for another minute on low.
Scrape down to the bottom of the bowl, add another quarter of the powdered sugar, mix for one minute on low and scrape again. As you scoop up the buttercream from the very bottom of the bowl you'll see clumps of sugar underneath and by scraping down with your spatula, you're incorporating that sugar into the buttercream.
Add the final quarter of the powdered sugar and the salt, mix for one more minute on low, and then add the vanilla and mix for about 30 seconds until everything is combined.
The buttercream will be thick and stiff and the final step is to add liquid to loosen it to the right consistency so that you can frost a cake or cupcakes with it, or pipe with it. Add milk or cream, mixing for a few seconds until it's incorporated, and then check the consistency.
How to check the consistency of buttercream
Stir the buttercream with your spatula. It should be fairly easy to stir and when you pull the spatula out of the bowl it should leave soft peaks behind in the buttercream.
Drag your spatula through the buttercream and look at the trail it leaves behind in the buttercream. It should be smooth with no air pockets or holes, which are signs that the buttercream is too stiff and needs more milk or cream to thin it out.
Troubleshooting common issues
Air bubbles are caused by mixing at high speed or with a whisk, because both of these things incorporate lots of air into the buttercream. Always use the lowest speed when you’re mixing and use a paddle or beater attachment, not a whisk.
Graininess is caused by gritty sugar. If your butter is at room temperature, your buttercream should be perfectly smooth. If it isn’t, try a different brand of icing sugar or powdered sugar. Look for 10X on the label, which means it’s been sifted 10 times so it’s very fine.
There are a few tricks to take away the tinge of yellow buttercream. The easiest is to beat just the butter for one minute at the slowest speed before adding the sugar. You can also add a tiny bit of violet gel to take away the yellow tone.
I go into much more detail on how to achieve the perfect consistency of buttercream for frosting cakes and piping as well as troubleshooting issues like graininess, yellow buttercream, lumps, and air bubbles, and how to colour it and store it and decorate it in my online course on The Basics of Buttercream.
This buttercream is quick, easy, delicious, stable, and versatile!
Use the "US" and "M" buttons below to switch between cup and gram measurements for the ingredients.
Ingredients
Units
2 1/2cups unsalted butter at room temperature
2lb powdered sugar
1/2 teaspoon salt
1/2 tablespoon vanilla extract
3 tablespoons cream or milk
Instructions
Sift the sugar to remove any lumps and check that the butter is at room temperature - you should be able to slice through it easily with a spatula.
In a mixer with a beater (paddle) attachment, mix butter for a few seconds until smooth. Add a quarterof the powdered sugar and salt (if using) and mix on the lowest speed until incorporated, about one minute.
Scrape down to the bottom of the mixing bowl with a spatula to loosen any butter and sugar and add the next quarter of powdered sugar and mix for another minute on low.
Scrape down to the bottom of the bowl, add another quarter of the powdered sugar, mix for one minute on low, scrape, and add the final quarter of the powdered sugar. Mix for one more minute on low, adding the vanilla once everything is mixed together and continuing to mix until it's incorporated.
Add the milk or cream and mix for about 30 seconds until it's combined with the buttercream. Check the consistency and add more milk or cream a tablespoon at a time until the buttercream is smooth and easily stirred.
Notes
If you use salted butter instead of unsalted, don't add the salt in the recipe
How to adapt buttercream for hot weather
If you live somewhere with hot summers, you’ll be happy to hear that this is a great option for frosting cakes in high temperatures. I started out frosting cakes in hot and humid Costa Rica and used this recipe as it’s written with no problems but there is a substitute you can use to make it even more stable in hot weather: you can substitute half of the butter with vegetable shortening like Crisco or Trex, which resists the heat better than butter does.
How to store buttercream frosting
You can store this buttercream in an airtight container or a bowl covered tightly with cling film or saran wrap, or even in a ziplock bag. It will be fine for two days at room temperature, for two weeks in the fridge, or for two months in the freezer. If you freeze it, take it out the night before or a few hours before you use it so that it comes to room temperature. Refrigerated buttercream will take about an hour to come to room temperature. You’ll need to stir the buttercream a few times to get rid of any air bubbles and if there are still any cold, hard chunks of buttercream, cover the bowl again and leave it for another hour.
Watch my video tutorial below for a more visual guide on how to prepare ingredients for this buttercream, how to make it, check the consistency, store it, and troubleshoot issues like air bubbles, graininess and yellow buttercream:
You can convert the recipe units by clicking "US" or "M". 2 pounds of powdered sugar is 907 grams. If you live in the US, powdered sugar is sold in 2lb bags so you just need 1 bag. Hope that helps!
I’m going to do a chocolate cake with chocolate buttercream for my cousin’s birthday next Friday and I’m so exited to try it out but when you do chocolate buttercream do you add cocoa powder and how much or melted chocolate? Thanks Emily this looks delicious😍❤️
Hi! Yes, use the lowest speed and after mixing the buttercream, use a spatula or spoon to stir it and knock it against the sides of the bowl to knock out any air in it.
I tried the recipe today, omg what a wonderful and delicious frosting. I made the mistake of making too much and which made me tempted to bake another just to use up the frosting. Instead I decided to freeze the remaining batch for another occasion. Super yummy
I've made this buttercream twice now, it is so smooth and tastes perfect, this will be my go to recipes from now on. I used it in your very vanilla cake, tastes beautiful. Thank you for sharing your recipes.
I am finally able to achieve smooth icing! Everything else is read said to beat at high speed, blah, blah, blah and I spent way too long attempting to get a smooth surface!! Thank you so very much!!!
Hello, I'm making a 9inch 3 layer cake, can you give me the quantity for this please, I keep seeing different amounts and now I'm getting confused, thank you
Honestly so upset with how this turned out, followed the unstructions and trouble shooting, and it still looks grainy, not to mention a very weird taste (and yes i checked the butter) 🙁
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congratulations on your new web! I love all your recipes, and the tips are amazing!
★★★★★
Thank you so much, Ana!
Can you substitute with other milk option?
Absolutely! I've used almond milk and it worked well
beautiful recipe
★★★★★
Thank you so much!
I didn't understand the quantity of powdered sugar
You can convert the recipe units by clicking "US" or "M". 2 pounds of powdered sugar is 907 grams. If you live in the US, powdered sugar is sold in 2lb bags so you just need 1 bag. Hope that helps!
Can you suggest best powdered sugar for non grainy buttercream
Thanks
Which country are you in?
When I do round layer cakes I get blow outs on the sides. What am I doing wrong? I have a wedding cake April 2 please help.
Can you tell me what you mean by "blow outs"?
🥰
★★★★★
Thank you so much!
Thank you so much I really got the points and you are amazing ❤️
I'm so glad!
well understood
★★★★★
Hey if I wanted to make a bigger batch of this what would the measurements be ? Say enough for 2 9” cakes
Double the recipe 🙂
Thanks for the recipe! Does this frosting crust? I am looking for one that crusts.
Yes it does! I love how many options there are for decorating techniques using a crusting buttercream like this one!
Love it! So smooth and tastes delicious!
★★★★★
I'm so happy you love it!
Congratulations! Thank you for sharing. Amazing recipes and piping
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Thank you!
Very easy butter 👍 cream. Love the recipe 😊
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I'm so glad you love it!
My go to buttercream frosting!
★★★★★
Yay!
I’m going to do a chocolate cake with chocolate buttercream for my cousin’s birthday next Friday and I’m so exited to try it out but when you do chocolate buttercream do you add cocoa powder and how much or melted chocolate? Thanks Emily this looks delicious😍❤️
★★★★★
Hi! Here's my chocolate buttercream recipe: https://www.britishgirlbakes.com/best-chocolate-buttercream/
If I need to frost a 3 layer 9in cake, should I double this recipe?
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This will make enough to frost a 9 inch cake
How much frosting for a 3 layer 6” cake?
I use a bit more than half of the recipe so I usually make the full recipe and freeze the leftovers in a big ziplock bag
Hey, I only have a handmixer whit wisks, can I use them at low speed or do you have any suggestions on how I can do?
Hi! Yes, use the lowest speed and after mixing the buttercream, use a spatula or spoon to stir it and knock it against the sides of the bowl to knock out any air in it.
Hi, I'm in the UK, can I use baking spread instead of butter? Butter is so much more expensive...
You can! The flavour will be slightly different but if you add vanilla extract and put it on a cake or cupcakes, it will be hardly noticeable.
I thought your buttercream had 10 sticks of unsalted butter and 2lbs of powdered sugar
hey what would be the right time to add color on buttercream?
I tried the recipe today, omg what a wonderful and delicious frosting. I made the mistake of making too much and which made me tempted to bake another just to use up the frosting. Instead I decided to freeze the remaining batch for another occasion. Super yummy
★★★★★
I've made this buttercream twice now, it is so smooth and tastes perfect, this will be my go to recipes from now on. I used it in your very vanilla cake, tastes beautiful. Thank you for sharing your recipes.
★★★★★
I am finally able to achieve smooth icing! Everything else is read said to beat at high speed, blah, blah, blah and I spent way too long attempting to get a smooth surface!! Thank you so very much!!!
★★★★★
I'm SO happy to hear that!!
Can i subtitute white sugar with brown sugar?
Unfortunately not - this recipe needs powdered sugar or icing sugar, not granulated sugar
I made this frosting and I absolutely LOVE it! It was definitely smooth sailing on the cake. Thanks for posting!
★★★★★
I'm so glad you love it!!
Hello, I'm making a 9inch 3 layer cake, can you give me the quantity for this please, I keep seeing different amounts and now I'm getting confused, thank you
One batch of this 4 Minute Buttercream should be enough!
Best buttercream ever!!! I use it for everything I frost!!!
★★★★★
So glad you love it!
Merci énormément pour vos recettes
I'm going to use this recipe on my Dads 53rd Birthday Tool Box cake
Looks great, I can't wait to see how it turns out
Thanks Emily
★★★★★
Yay! I hope he loves it!
This is the only buttercream o will ever use again. Simple and simply delicious!! No beating for half an hour like most others. Thank you
I'm so glad you love it!
Honestly so upset with how this turned out, followed the unstructions and trouble shooting, and it still looks grainy, not to mention a very weird taste (and yes i checked the butter) 🙁
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This was sooo helpful lemme try this .
To store, should i leave it in the fridge or what is the best way to store the frosting in a way that it is still good for the next day?
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Hi! You can leave it out (covered) for 3 days or in the fridge for 2 weeks