Basic Buttercream

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Why is this my favorite buttercream? I’m not a professional patisserie, so I don’t understand the science behind it, but one day when I was making buttercream I just let it keep going in my stand mixer for about 10-15 minutes and it came out super delicious and fluffy…

The recipe below is good for a three tier cake, including crumb coating.

Basic Buttercream




  • 2 cups of butter, softened
  • 3-5 cups of confectioner sugar
  • Splash of vanilla paste (or extract if you don’t have paste)
  • 2-4 tablespoons of heavy cream


  1. Add butter, confectioner sugar, vanilla paste and start the speed of your stand mixer on medium until it is incorporated. I use a paddle attachment
  2. Once it is all combined, add a bit of heavy cream (or milk, I’ve even used almond milk) until it is the texture you’d like. If you put too much milk in it, add more sugar.
  3. Now, the fun part, kick the mixer up to high and let it go for about 10-15 minutes and the result is awesome, fluffy frosting


  • Adjust the sugar to your flavor. I don’t like my frosting overly sweet
  • I like to use all butter, but if you want to add more stiffness/stability to it use 1 cup of butter flavored shortening


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