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Frosting, Fillings & Decorating

Classic Buttercream Frosting Recipe

By Kukies Cakes · Published 23 October 2026

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This is a classic American-style buttercream: butter, icing sugar and vanilla beaten until fluffy. It is quick, forgiving and sweet, and it is the frosting most people picture on a birthday cake.

The quantities below fill and thinly cover a two-layer 20 cm cake. For a thicker coat, a tall cake or lots of piping, make one and a half times the recipe.

Classic Buttercream Frosting Recipe

  • Prep15 min
  • Total15 min
  • MakesAbout 750 g, enough to fill and thinly cover a two-layer 20 cm cake

Tin:No tin needed. This frosting is made in a mixing bowl.
Oven:No baking required.

Ingredients

Equipment

  • Electric mixer with a paddle or whisk attachment (or a very strong arm)
  • Large mixing bowl and spatula
  • Sieve
  • Kitchen scale and measuring spoons

Method

  1. Beat the softened butter on medium speed for 3 to 4 minutes, until very pale and creamy.
  2. Add the sifted icing sugar in three batches, mixing on low speed after each addition so it doesn't puff over the sides of the bowl.
  3. Add the vanilla and salt, then turn the mixer up to medium-high and beat for 3 to 4 minutes, until light and fluffy.
  4. Add the milk or cream 1 tablespoon at a time until the frosting is smooth and spreadable but still holds its shape. You may not need all of it.
  5. Beat on low for another minute to push out large air bubbles. Use straight away or cover the surface tightly until needed.

Storage

Use the frosting the day you make it where possible. Covered, it can be kept in the fridge for up to 5 days; bring it to room temperature and re-beat it before using. It can be frozen for up to 2 months; thaw in the fridge, then re-beat. Because this frosting contains butter and a little milk, keep a frosted cake out of heat and sun, and refrigerate it if your kitchen is warm.

What this frosting is good for

American buttercream is a good all-purpose frosting. It spreads easily, crusts lightly on the outside and works for filling layers, covering a cake and simple piping. It pairs with both the moist vanilla cake and the easy chocolate cake.

Tips for a better result

  • Soften the butter properly, but don’t melt it. It should give when pressed but still hold its shape. Butter that is too warm gives a loose, greasy frosting.
  • Sift the icing sugar. Lumps will not beat out and make the frosting gritty.
  • Add sugar slowly. Mix on low until it is incorporated, then turn the speed up.
  • Beat for long enough. The final 3 to 4 minutes is what turns a dense paste into a light, fluffy frosting.
  • Adjust the consistency with liquid, not more sugar. A stiffer frosting is better for piping; a looser one is easier to spread.
  • Keep it away from heat. In warm weather, buttercream softens quickly. Chill the frosted cake briefly if you need the finish to set.

Common problems

Problem Likely cause What to try
Too soft or runny Butter too warm, too much liquid Chill the bowl for 15 to 20 minutes, then re-beat; add sifted icing sugar a spoonful at a time if needed
Too stiff Too little liquid, butter too cold Beat in milk 1 teaspoon at a time
Grainy Unsifted icing sugar, cold butter Sift next time; beat longer, or let it sit at room temperature and re-beat
Air bubbles on the cake Over-whipped on high speed Beat on low for a minute, then stir with a spatula to knock out bubbles
Splitting or looking curdled Temperature differences Warm the bowl slightly with your hands or a warm cloth, or chill it briefly, and re-beat

Frosting behaves differently depending on room temperature, the butter you use and the brand of icing sugar, so treat these as a guide.

Variations

  • Chocolate: sift in about 40 g of unsweetened cocoa with the icing sugar and add an extra spoon or two of milk.
  • Lemon: replace some of the milk with lemon juice and add a little finely grated zest.
  • Different flavours: vanilla is the base. For other flavour pastes and extracts, add them a little at a time, tasting as you go.

What to do next

Once you have the frosting, learn how to get smooth buttercream on a cake and how to level and stack your layers so the finished cake looks as good as it tastes.

Published by Kukies Cakes. Ovens, tins and ingredients vary, so treat baking times as a guide and use the doneness checks in the method. We're still adding our own kitchen notes and photos to this recipe.

Frequently asked questions

Why is my buttercream too sweet?

American buttercream is high in sugar by design. A pinch of salt, a good-quality vanilla and a full 3 to 4 minutes of beating all help balance it. Beating the butter well before adding sugar also makes it taste less heavy.

Why is it grainy?

Usually the icing sugar wasn't sifted or the butter was too cold. Sift the icing sugar, beat the butter until smooth, and beat the finished frosting for longer.

Can I colour it?

Yes. Gel food colouring gives strong colour without thinning the frosting. Colours deepen as the frosting rests.

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