Originally published March 16, 2011; updated and reposted January 5, 2014.
I realized when I posted the Perfect Sugar Cookies a couple of weeks ago that I’ve never posted how I make buttercream. Actually, my recipe is pretty common and similar to other buttercream recipes, but nevertheless, I’ll show you how I do it because I’m often asked.
A couple of notes. I make a huge quantity of frosting because I usually make large cakes and I need lots of frosting.
Plus, by mixing this large quantity at once, the mixer blade is completely hidden in the frosting, therefore not mixing in a lot of air. This keeps the frosting especially creamy and smooth for decorating.
This large quantity recipe will make enough to frost and fill a 2 tiered cake. If you need less, the recipe will easily cut in half, but you may not get the extra smooth and creamy texture if you whip air into the frosting.
I make my frosting in my Kitchenaid Stand Mixer because I make such a huge quantity and for the reasons above, it keeps the frosting super creamy and not airy.
Besides, it would be really hard and take quite awhile to mix this much frosting with my little hand mixer (yep, mine is red!)… and I’m not sure it’s up to the job!
I’d also like to note that I use these Sideswipe paddle blades with myKitchenaid. It allows me to skip the “scrape down the bowl” steps and they really are a wonderful addition to my kitchen tools!
If you’re looking for other frosting recipes, please check out these popular recipes:
- Cream Cheese Buttercream
- Chocolate Buttercream
- Easy Strawberry Buttercream
- Lemon Cream Cheese Frosting
- and check out my How to Frost a Cupcake Like a Pro video!
Here’s the Ziplist printable recipe: