Whip the butter and salt for about a minute using a stand mixer fitted with a paddle attachment. You can use a hand mixer instead if needed.
Sift in the confectioner’s sugar in several batches beating on low after each addition. Scrape the bowl down and repeat the process.
Add a tablespoon of the cream while mixing on low then add the vanilla. Beat until you have an even, fluffy consistency. You can add more cream or milk if desired for a thinner consistency.
Nutitrion
Serving Size: 1 batch
Calories: 3583 kcal
Carbohydrates: 455 g
Protein: 2 g
Fat: 200 g
Saturated Fat: 126 g
Cholesterol: 549 mg
Sodium: 52 mg
Sugar: 445 g
Reviews
Em on 2025-07-11 (4 stars): Good icing recipe - I doubled the amount (in two batches) to crumb coat a many think layered 6” cake, the second batch when to decorating. In the future I’ll triple the recipe for a vintage cake.
Lisa St Clair on 2025-07-07 (5 stars): John, I used your vanilla buttercream recipe on the weekend and felt the need to tell you that it's the best I have ever eaten. It was so deliciously creamy and not too sweet and also easy to make. After watching the video on how to make it, I had no idea that you could freeze the frosting. I will be doing that next time as I dont want to waste a mouthful of deliciousness.
Melanie Drewes on 2025-07-06 (5 stars): This buttercream was amazing, thanks John!! I’m so happy I found you, you’re my go to for everything baking.
Peanut on 2025-07-03 (5 stars): This is easy and so delicious! I made some, me and my mom LOVED it. I’m using this on all my cakes now.
Phillip H. Blanton on 2025-06-28 (5 stars): Buttercream frosting is the only way to go. Whipped frosting is a communist plot. If you're going to use whipped frosting, don't even bother making a cake.
Andrea on 2024-02-17 (5 stars): Best Buttercream Icing Ever!!!!!
Carra on 2021-10-28 (5 stars): This is my go to birthday cake icing recipe. I've used this recipe exclusively for a couple years now.
Thanks for the recipe!
Maria on 2020-12-25 (5 stars): Love your buttercream recipe! Tried it on a chocolate zucchini cake and my family can’t stop eating it, especially my 3yo.
Gerard on 2020-09-14 (5 stars): A big fan from the Philippines. I been following your youtube sessions for quite some time now. Your cake recipes are absolutely divine. I got an opportunity to make them but converted into a cupcake instead of cake. Same results. Divine!!!
Question though, I didn't get a chance to do the buttercream frosting since you were using a paddle for the recipe. I don't have a paddle yet but only the beater. My smeg is enroute and is not here yet. Will there be any changes that I need to do in order to maintain the same consistency as your recipes?
Donna Godair on 2020-09-13 (5 stars): How much of all ingredients for 24 cupcakes?
Mango girl on 2020-09-10 (5 stars): Hafaloha from Guam!!! I just love your cooking show!!! 10 star for you preppy kitchen❤️ Thank you🥰
Scott Weatherford on 2020-09-05 (5 stars): First time using. Frosting that was not made by Betty (Crocker). I used it on a chocolate sheet cake my Mom used to make. This is so good. I have been watching the YouTube videos and just decided I wanted to try this. I am glad I did. My husband and I have declared this Labor Day weekend as a Keto-free weekend and this cake is a perfect part of it. Next up, one of the meringue butter creams.
Cha.H on 2020-04-30 (5 stars): Looks great! Can I make this dairy free by using non-dairy whip topping or non-dairy milk? Thanks! (and can I do the same for all your other frosting recipes?)
Hollye on 2020-01-19 (5 stars): Hi John
Big fan from Switzerland.
So, I’ve made your Italian butter creams many times and of course, they came out wonderful.
However, the problem is that it takes ages to make, and is very costly with the ingredients and I’m only looking for a quick and easy frosting that I can let my children decorate cupcakes with on the odd whim we feel like cake! I used to use just whipped cream but that never holds up or keeps.
I made this recipe as is and while it was perfect for 99.999% of the people who would try it, for me it is to sweet.
Is there a way to modify this recipes sugar but keep the consistency (?)without using artificial sugars? Of course, I’ve tried various things in the past but maybe your experience has revealed something new?
Thanks. Hollye
Carra on 2019-12-09 (5 stars): This is the 3rd time I’ve made this recipe in 2 weeks (lots of birthdays). I’ve made many different butter creams over the years, and this one is by far the best! Thank you and thank you from my 6 kids.
