Easy buttercream is one of the most useful frosting recipes every cake decorator should know. This frosting is smooth, creamy, stable enough for piping, and not nearly as sweet as traditional American buttercream. If you've struggled with overly sugary frosting in the past, this easy buttercream recipe gives you a much more balanced flavor while still being incredibly simple to make.
Quick Glance: Easy Buttercream
- Recipe Name: Easy Buttercream
- Why You'll Love It: Smooth, creamy, not too sweet, and easy to make with no heating required
- Time and Difficulty: 10 minutes • Beginner
- Main Ingredients: Pasteurized egg whites, powdered sugar, unsalted butter, vanilla extract, salt
- Method: Whip pasteurized egg whites with powdered sugar, then add softened butter and whip until light and fluffy
- Texture and Flavor: Silky, creamy, stable buttercream with a light texture similar to Swiss meringue buttercream, but easier!
- Quick Tip: If your buttercream looks curdled after adding the butter, keep mixing. It will come together.
Jump to:
- Quick Glance: Easy Buttercream
- Why This is My Go-To Recipe
- Easy Buttercream Ingredients
- How to Make Easy Buttercream Step-By-Step
- Frosting Calculator
- Cake Batter and Frosting Calculator
- Cups of Batter Needed
- Cups of Frosting Needed
- Common Problems & How To Fix Them
- How Stable is Easy Buttercream Frosting?
- Final Thoughts
- Easy Buttercream FAQs
- Watch: How To Decorate A Cake Step-by-Step
- Recipe
Why This is My Go-To Recipe
The secret to this easy buttercream is using pasteurized egg whites and powdered sugar as the base, then whipping in butter to create a silky frosting that has a texture very similar to Swiss meringue buttercream but without heating the egg whites. It pipes beautifully, spreads easily, and works perfectly for cakes, vanilla cupcakes, and even under fondant covered cakes.
This frosting is my go-to for my easy chocolate cake recipe - simple, reliable, and always a crowd-pleaser.
When I first started decorating cakes professionally, I used the traditional super-sweet American buttercream that most beginner decorators learn first. It was easy to make, but I always felt like it tasted way too sugary and heavy on my cakes. Plus, it was really hard to get smooth!
I came across this buttercream recipe from Lauren Kitchens, and it revolutionized how I make buttercream. I realized there was a way to get the smooth, silky texture of Swiss meringue buttercream without having to cook egg whites or deal with a complicated meringue process. Start with pasteurized egg whites, which are already (pre-cooked), add in the sugar, butter, salt, and vanilla, and boom! Done!
I tweaked the original recipe because I thought it was too buttery, but that's where this easy buttercream recipe came from. It's become my go-to frosting for cakes because it's simple, pipes buttercream flowers, cupcake flower bouquets, rosettes, and vintage piping beautifully.
Easy Buttercream Ingredients
This easy buttercream frosting uses just a few ingredients, but each one plays an important role in creating the smooth, creamy texture. Always make sure your cold ingredients, like the egg whites and butter, are at room temperature.
Pasteurized Egg Whites create the base for this easy buttercream. When whipped together with powdered sugar, they form a light and stable mixture that helps give the buttercream its silky texture. You can find pasteurized egg whites in the refrigerated section with the eggs.
Powdered Sugar is used in this recipe for sweetness and structure. Make sure you are using powdered sugar from cane sugar, not from beets. Beet sugar can sometimes end up tasting gritty.
Unsalted Butter is needed for this recipe. If you only have salted butter, you can still use that, but I would use half butter and half vegetable shortening so your buttercream doesn't end up being too salty. You can also replace the butter with any type of vegan butter that you like.
Vanilla Extract adds classic buttercream flavor and rounds out the sweetness of the powdered sugar. You can pretty much use any kind of extract flavor you like instead of vanilla. Just keep in mind some extracts like almond or peppermint are stronger than vanilla, so decrease or increase amounts as needed. My favorite vanilla is Nielsen Massey.
Salt balances the sweetness and enhances the overall flavor without making the frosting taste salty.
How to Make Easy Buttercream Step-By-Step
- Combine pasteurized egg whites and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Whip the mixture on medium speed until it becomes thick and glossy.
This creates the base for the easy buttercream.
- Begin adding softened butter one piece at a time while mixing on medium speed.
At first, the mixture may look curdled or separated. This is completely normal.
- Mix in the vanilla extract and salt. Then whip on high until light, fluffy, and no longer tastes like butter.
- Optional: Switch to the paddle attachment. Mix the easy buttercream on low for several minutes to remove air bubbles and achieve the smoothest possible texture.
Frosting Calculator
This recipe makes about 6 cups of frosting, which is enough to fill, frost, and pipe a 3-layer 8-inch cake with a little extra for decorating. If you're working with a different pan size or need more (or less), use the calculator below to figure out how much frosting you need, then adjust the servings slider on the recipe card to scale the recipe up or down.
Cake Batter and Frosting Calculator
Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.
Choose a pan type
Choose a cake pan size
(based on 2" tall cake pan)
Choose a cake pan size
(based on 2" tall cake pan)
Cupcake Tin Size
Choose number of pans
Cups of Batter Needed
8 cups
Cups of Frosting Needed
5 cups
Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
BONUS TIP:
If your buttercream looks curdled and is sticking to the sides of the bowl after adding the butter and whipping, don't panic. Remove 1 cup of the frosting and heat it in the microwave until just melted but not hot. Mix it back into the frosting. The extra warmth helps the buttercream become smooth.
Common Problems & How To Fix Them
Buttercream looks curdled: This usually happens right after adding the butter. Keep mixing, and the frosting will smooth out. If it's taking a long time, the butter or the egg whites could have been too cold. Remove 1 cup of the buttercream, melt it, and mix it back in.
Buttercream is too soft: Chill the buttercream for 10-15 minutes in the fridge. Mix before using to make it smooth.
Buttercream is too stiff: Remove 1 cup of the buttercream, melt it, and mix it back in, or you can use a heat gun or blow torch on the metal mixing bowl while mixing on low to warm the buttercream up slightly.
How Stable is Easy Buttercream Frosting?
Easy buttercream frosting will not crust, but is stable enough to pipe buttercream decorations and will last at room temperature for 2 days.
It is ok at temperatures up to 85ºF but will melt in direct sunlight in about 20 minutes, so keep it in the shade! You can replace half the butter with shortening to make it more stable in high temperatures.
Easy buttercream is not as stable as American or Italian buttercream, but it is more stable than cream cheese frosting or whipped cream.
You can also make a white chocolate buttercream frosting by adding melted white chocolate to the buttercream frosting. This makes a SUPER stable buttercream frosting that is a combination of buttercream and white chocolate ganache.
Final Thoughts
Easy buttercream is one of the best frosting recipes to learn if you decorate cakes regularly. It has a silky texture similar to Swiss meringue buttercream but skips the complicated steps, making it perfect for beginner cake decorators.
Once you master this easy buttercream recipe, you'll have a reliable frosting that works for cakes, cupcakes, and piping decorations. Pairs perfectly with my easy drip cake recipe
Easy Buttercream FAQs
Easy buttercream is a frosting made from pasteurized egg whites, powdered sugar, butter, vanilla, and salt that creates a smooth buttercream similar to Swiss meringue buttercream but without cooking the egg whites.
Yes. Easy buttercream tastes less sweet than traditional American buttercream because the egg whites and butter balance the powdered sugar.
Yes. Easy buttercream is excellent for piping decorations like rosettes, borders, and flowers.
Yes! Pasteurized egg whites are heat-treated (like milk), so they are safe to eat. They usually come in a box carton in the egg aisle. If you don't have pasteurized egg whites, then you can use my SMBC recipe instead. Note: undercooked egg whites are not recommended for pregnant women, just to be on the safe side.
This recipe is not very sweet, especially if you're used to American buttercream. You can add more powdered sugar if you want it to be sweeter, but you cannot reduce the sugar, or the buttercream will be too soft.
The buttercream splits because it's too cold. Take out 1 cup of the buttercream and melt it in the microwave until it's just melted, and then whip it back in. That little bit of warm butter helps it all come together again.
Buttercream is soft or firm depending on how warm it is. If it's too soft, it could be that your butter was too soft when you added it in, or the mixer warmed it up. Put the buttercream in the fridge for 20 minutes, then whip it again, and it should firm back up.
Yes. Easy buttercream is stable enough to use under fondant when properly chilled.
Watch: How To Decorate A Cake Step-by-Step
Before you start decorating, watch the video below where I show you every step of decorating a cake from start to finish. Seeing the process in action makes it much easier to follow along
- Liz Marek.
Recipe
Ingredients
- 6 oz pasteurized egg whites room temperature
- 24 oz powdered sugar sifted if not from a bag
- 24 oz unsalted butter room temperature. You can use salted butter but it will affect the taste and you need to leave out additional salt
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- 1 TINY drop purple food coloring (optional) for whiter frosting
Instructions
- Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 1 minute to dissolve the powdered sugar
- Add in your salt and vanilla extract
- Add in your butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping.
- If your buttercream looks curdled, remove about ⅓ cup of buttercream and melt it in the microwave for 10-15 seconds until JUST barely melted. Pour it back into the whipping buttercream to bring it all together.
- (Optional) Add your drop of purple food coloring. Whip on high with the whisk attachment for 8-10 minutes until it's very white, light and shiny. Taste the buttercream, if it tastes like sweet ice cream then it's ready!
- Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required but if you want really creamy frosting, you don't want to skip it.
Regina Marie Graves says
I love this recipe! I'm not a professional baker, I just pretend to be one for my kids' birthdays. Question though, no way this makes 12 cups for me, it barely fills up half of my mixer bowl. I started with 4 oz egg whites (which was a 1/2 cup), added in 16oz by weight powdered sugar (which was about half of a standard 2lb bag), and 4 sticks of butter. What am I missing here? I seriously LOVE the way this tastes, but this is my 3rd or 4th time making this recipe and it only yields about 5-6 cups of frosting.
The Sugar Geek Show says
Hey there! Sorry about that, originally this recipe made more but people complained that it was too much frosting so I reduced the amount. I will adjust the servings as well.
Jacqui Andra says
Can you use edible images on top of this frosting ?
The Sugar Geek Show says
Yes you can
Jacqui Andra says
Thank you one more question thoughtI made a double batch of this last night and it was a bit soft, I am frosting a 1/2 sheet cake that will be chilled until I go to deliver it to the event (which I will also be attending HAHA), it will not be chilled at the event it will be out on the table (Navy Khaki Ball). I don't usually do edible images on cakes that need to be chilled can I add them and then chill the cake ? I have never used this type of frosting before but it is DREAMY!!!! tastes amazing. I made your vanilla cake triple batch that was fun in my 6qst mixer HAHA
Jacqui Andra says
Can you chill the cake with the edible images on this type of frosting? Also, does this frosting get soft again quick.? where it would melt off the cake? I have never used this before. The event will not be chilling the cake before serving.
The Sugar Geek Show says
Yes you can put an edible image on the top of this buttercream. The frosting gets soft depending on how hot the room is. The main ingredient is butter. So if you think about taking cold butter out of the fridge and leaving it on the countertop, how soft does it get? If it was in the sunshine on a 100 degree day, it would melt into a puddle. But in a regular room at a comfortable temperature, it stays soft but holds it's shape.
Emily says
I’m so excited to try this! Making a smash cake and cupcakes for my daughter’s first birthday and going to try piping icing for the first time. How much butter is in an ounce? Someone commented that this recipe calls for 8 sticks, which would make each 3 oz?
If I ice them the day before (party is in the early afternoon), should I refrigerate the finished cupcakes or leave on counter overnight? I’m thinking fridge but not sure.
Also i don’t have a stand mixer and paddle, but hoping it will still turn out okay!
The Sugar Geek Show says
Your sticks of butter should say how many ounces each one is on the wrapper. You do not need to refrigerate cupcakes 🙂 They taste better at room temperature, just like butter
Shannon P says
I'm going to use this recipe under fondant on my first ever wedding cake. How long would you let it set out before eating? Around 2 hours (outside venue with weather predicted at 65 degrees)?
The Sugar Geek Show says
2-4 hours would be great 🙂
Debbie says
Hi Liz, Thank you for all your wonderful ideas and recipes! Love your LMF fondant works like a charm. I wanted to make my son the stack of pancake cakes but, I wanted to ask you in that recipe you say to use the easy Swiss Meringue Buttercream and I have made this my go to buttercream its delicious and so easy to make. You say you can add maple flavoring or use your caramel swiss meringue buttercream. I couldn't find a recipe for that flavor so I am guessing you may have used your caramel recipes added to the swiss meringue I just needed to check with you first and how much caramel would you add. Also for the syrup you said we could make it using your gummy recipe should we flavor it also with maple flavor since the propel is clear I thought about going with that one. But, what about the flavor of it? What would you suggest? His birthday is in 10 days and I know your propably coming due soon so , I hope you can get to my questions. Thank you for everything I think your just wonderful. Best wishes on your new baby your daughter is the cutest.
Sarah says
Tried it and it was well worth it.
Its so smooth, fluffy and delish.
Mia says
I would like to make this butter cream! But Can i use hand mixer? Or do i have to have a stand mixer?
The Sugar Geek Show says
Yes you absolutely can use a hand mixer 🙂 I would make a smaller batch though and cut this in half or it will take a while to whip it all up. Taste frequently. If it tastes like butter it still needs to be whipped more
Laura Gray says
Does this buttercream hold up when adding food color gel? Thanks
The Sugar Geek Show says
Yes it does
Laura Garcia says
Are the butter and egg whites supposed to be cold or at room temperature?
Laura Garcia says
I'm not sure but are eggwhites and butter supposed to be at room temperature or are they used straight from the fridge?
The Sugar Geek Show says
The recipe says that the butter is room temperature, the egg whites do not have to be.
Angelica says
Is this frosting suppose to be buttery? I made it halved the recipe and tasted more butter than sugar is this normal? This is my first time making it!
Martha says
Hey there! I’ve been doing only Swiss Meringue because I keep hearing it’s one of the holy. The Swiss technique is time consuming. However I would like to try this version. Just a question. Wouldn’t the buttercream taste eggy since it’s not “cooked” as the regular Swiss version? I know it’s already pasteurized but I’m a bit sceptical. Haha
The Sugar Geek Show says
Regular swiss meringue is also "not cooked". Pasteurization is just heating the eggs to kill bacteria, which is the same process as traditional swiss meringue. You're just saving yourself a step.
Jocelyn Swanson says
If I want to make this with almond flavor instead would you suggest I just substitute the vanilla for almond flavor?
The Sugar Geek Show says
Yep, that's exactly what I would do but I would use less almond flavoring because it is very strong
Kristy says
I was so intimidated by making SMBC. I’m so very glad you shared this recipe. The only other icing recipe I knew was Wilton’s and it always grossed me out. It was greasy and grainy and tasted like dirt. I tried your easy buttercream and I actually like buttercream. It’s so light and smooth. Thank, thank you, thank you!
Brittani N White says
With the amount of buttercream this makes would it be enough to cover a round 8inch cake and a round 6inch cake?
The Sugar Geek Show says
No, you would need to double the recipe
Smitha says
Hi Chef,
We don't get pasteurised eggs in India and I use normal eggs and make Italian buttercream but the same is not great for piping flowers, please give me a solution for the same.
Thanks in advance
Regards
Smitha
Bangalore,India
The Sugar Geek Show says
We use regular buttercream to pipe flowers here 🙂 Like swiss meringue buttercream which is made with regular egg whites or italian buttercream