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.
Amy P says
This is my favorite buttercream recipe ever, so easy and so delicious, it’s my go to, and I use it most of the time! ??Thank you Liz!!!
Elizabeth D says
Easy recipe that everyone loves!
Jennifer Dorsey says
Perfect blend of American and Swiss, and tons
easier than making Swiss bc!
Mai Dailey says
Hello. I made your recipe but cut in half. It is sweeter than I am hoping for. The frosting is a bit soft for piping, will refrigerate help? Or should I add more powdered sugar? If add more sugar, it will get even sweeter, how should I reduce the sweetness. Thank you
The Sugar Geek Show says
Add more butter if you want it stiffer and 20 minutes in the fridge 🙂 This is the least sweet buttercream out there so if you want less sweet you might skip the buttercream and go with whipped cream which isnt stable enough to cover a cake with but great for eating 😀
Rebecca says
I made the recipe in half also and find it too soft as well. Do you add more butter only because the previous person doesn't want it to get sweeter. I think it's sweetened enough, possibly not enough to me. Should I add in more powdered sugar to thicken/stiffen it or add more butter? If more butter, would this make it taste buttery and not like icing?
Laura Gray says
Hi Liz, I have made this recipe a dozen or more times but this time is the first time I’ve made it with my heat on in my house. It wasn’t turned up high but I had to make two batches because it was so soft. The second was a little better but definitely not what I’m used to from this recipe. Any suggestions or will I have to use a normal American Buttercream during the winter months? Thank you
The Sugar Geek Show says
If the butter is warm then the buttercream will be softer. All you have to do is pop it in the fridge for 20 minutes to firm up the butter and re-whip and it will be good as new
Carla Serrano says
What kind of buttercream do you think will hold up best in heat and humidity?
The Sugar Geek Show says
Either American buttercream or white chocolate ganache
Waleska Rodriguez says
Do you always use the Plugra butter or do you combine it with another brand?
Thank you.
The Sugar Geek Show says
I use whatever is on sale 🙂 Sometimes darigold butter because it's nice and light
Tamara Cleef says
Hi Liz, First of, I ❤ your work, I'mbig fan of your buste cakes and your realistic sugar eyes. I've been a prof. cake decorator for almost 9 years now and very early on I switched from making typical bc to smbc. For one it is not too sweet, it works beautifully (still can get mesmerized by spreading it on to w/cakes?) and my customers prefer it and let's be honest, who pays the bill, is king?( well this old saying sounds better in Dutch?)
Anyhow, what I wanted to say is that I make SMBC for years now but in the traditional way, over a boiler, wait until cool, blablabla... And seriously, I never thought to do it this way ? It's so much easier and faster that I switched it to pasteurized egg whites the same day I read your post? After so many years I love that this 'old dog/baker' cán be thought new tricks hahaha. So a make my bow to you miss Marek?❤ Lovely greetings from the Netherlands, Tamara Cleef
The Sugar Geek Show says
Haha that is exactly how I felt when I learned about this recipe!! It's such a life saver!
Tamara Cleef says
Hi Liz, First of, I love your work, I'm a big fan of your buste cakes and your realistic sugar eyes. I've been a prof. cake decorator for almost 9 years now and very early on I switched from making typical bc to smbc. For one it is not too sweet, it works beautifully (still can get mesmerized by spreading it on to w/cakes?) and my customers prefer it and let's be honest, who pays the bill, is king?( well this old saying sounds better in Dutch?)
Anyhow, what I wanted to say is that I make SMBC for years now but in the traditional way, over a boiler, wait until cool, blablabla... And seriously, I never thought to do it this way ? It's so much easier and faster that I switched it to pasteurized egg whites the same day I read your post? After so many years I love that this 'old dog/baker' cán be thought new tricks hahaha. So a make my bow to you miss Marek?❤ Lovely greetings from the Netherlands, Tamara Cleef
Danielle says
When you say "pasteurized egg whites" are you talking just from the store, separated from yolks? Raw egg whites? May be a silly questions but maybe Im missing the product you use...thanks!
The Sugar Geek Show says
Yes the egg whites in a box are pasteurized which means they are already heat treated and safe to use.
Anne says
I've never understood myself what people mean by pasteurized egg whites. I've only ever seen eggs at the grocery store in a carton where you separate the yolks and whites. I've been scared to try anything like this for fear of salmonella poisoning.
The Sugar Geek Show says
Pasteurized means heat treated, the same thing that is done to milk. There isn't any risk of salmonella because it's been killed by the heat. Those whites you see in the carton are pasteurized. It's one thing to be careful but you can also be informed 🙂
Simone says
Hi! Because I leave in an area that it’s so cold, can I make this a little softer? Do I just decrease the butter or sugar?
The Sugar Geek Show says
You could decrease the butter a little bit
Kim says
I'll be trying this out today, making a neighbor's birthday cake (though I'm weirded out by the egg whites)!
Would you prefer to pair this with your White Velvet cake or use your cream cheese BC?
The Sugar Geek Show says
Don't be weirded out. If you make SMBC it's literally the same process except the egg whites are already heat treated for you. Thats what makes it so easy. Royal icing is made the same way. I prefer this buttercream over any other type of buttercream haha
Kim says
So I made this today... I've never seen a frosting so smooth! It's kind of dreamy... 🙂 Thanks Liz.
Kimmy says
If I wanted to make a chocolate version, how much cocoa would I add? And when is the best time to add it? Thank you☺️
The Sugar Geek Show says
You could use the chocolate buttercream recipe 🙂 https://sugargeekshow.com/best-chocolate-buttercream-frosting/
Taqwa says
I felt like it was still too sweet. Can I decrease the sugar without impacting the result?
The Sugar Geek Show says
Buttercream is going to be sweet 🙂 It's mostly sugar after all. Easy buttercream is much less sweet than standard buttercream. If you don't want anything sweet you can try using whipping cream but it's not as stable of course.
GERMAINE THOMAS says
Hi,
I love your Site and blog for a few years. I mostly make Italian Meringue but I can't deal with all those egg yolks 😀
Is it possible to reduce the amount of sugar in this recipe? Will it change the balance? I know it's suppose to be sweet but it would be good to know.
The Sugar Geek Show says
I know what you mean!! 6 years I made SMBC the old fashioned way and had SO MANY WASTED YOLKS! You can definitely reduce the sugar, just play around with the ratios to see what you like. I adapted this from a recipe that I felt was too buttery so it's really adaptable to your tastes
BECKIE DUNNING says
can I make half the recipe?? and or can I also make the full recipe and use half shortening?
The Sugar Geek Show says
Yes you can half the recipe, you can use shortening but if you use too much the recipe will be greasy. You can also make a full batch and just freeze the leftovers.
Monyka says
Hello what would you say the right amount of shortning would be ?
The Sugar Geek Show says
You can replace half the butter with shortening if you want to
BECKIE DUNNING says
that's a lot of butter, cant I make it and use half the recipe.. and or can I replace one lb of butter with shortening.???
The Sugar Geek Show says
Yes you can but your recipe might end up greasy if you use too much shortening.
Valerie says
I use this recipe but do half butter and half hi ratio shortening and it comes out fabulous.
Hi ratio shortening is a bit expensive though. Thanks for your recipes. Love your blog!
Gloria says
Which brand of hi ratio shortening do you use and where can it be purchased? Thanks!
The Sugar Geek Show says
I don't use shortening in my buttercream but I know that people who do use sweetex 🙂
Suzy says
is this icing good for a naked cake version of a wedding cake? Someone mentioned crumbke icing to me? My first time making a naked cake and its for my daughters wedding trial run is this weekend. Wedding next weekend.
The Sugar Geek Show says
I use this frosting for everything
Malissa says
You made it and it's a bit soft will it work for a wedding cake?
Malissa says
Sorry I made it not you lol
The Sugar Geek Show says
Yep! You can always pop it in the fridge for 20 minutes to firm it up a bit more 🙂 Always deliver it chilled.
Tee says
Hello Chef
Have you used Costco (Kirkland) brand pasteurized egg whites and unsalted butter? If not which brand do you recommend that is cost effective? Thank you