When I was a little girl, nearly everything that came out of our kitchen was homemade—so naturally, I wanted all the things in the store that were not homemade and canned buttercream frosting was definitely on that list, along with canned biscuits instead of homemade biscuits!
Now the thought of canned buttercream frosting or any kind of canned cake frosting grosses me out, especially since homemade buttercream frosting is SO easy to make!
This buttercream frosting recipe is a classic and so simple: butter, powdered sugar, a touch of vanilla, and cream or milk. You can add a spoonful of corn syrup for sheen if you like but that’s totally optional. See? It’s that simple!
Buttercream Frosting Recipe
For this recipe, I use imitation vanilla or almond extract since it’s clear. You can use pure vanilla extract but it will tint the frosting slightly and I like buttercream frosting to be pretty and white.
Throw away the cans and make this homemade buttercream frosting for your next cake or cupcake and I promise you’ll be glad you did!
Homemade Buttercream Frosting Recipe
- 1 cup unsalted butter barely softened
- 3 1/2 cups confectioner's sugar sifted
- 2 teaspoons clear vanilla extract or almond extract imitation
- Pinch salt
- 2-4 tablespoons heavy cream you can use half-and-half or whole milk
- 1 tablespoon corn syrup optional
In bowl of stand mixer and using the paddle attachment, cream butter until light and fluffy about 4 minutes. Add confectioner's sugar, a little at a time (about 1/2 cup), mixing on low until blended and then whipping on high for about 30 seconds each time. Add vanilla extract or almond extract and pinch of salt and mix until blended. Add cream and corn syrup (if using) and mix on low until blended then whip on high until frosting reaches desired consistency.
Your frosting will get creamiest using a stand mixer, but if you don't have one then you can use a hand mixer.