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.
Bill says
Hi - I'm interested in making this this weekend I just have a quick question.
Did the recipe change from since it was first posted? Reading through the comments - people are saying they are using 8 sticks of butter (assuming 4oz each). But the recipe calls for 24 oz of butter which would be 6 sticks (6*4=24).
Thanks!
Elizabeth Marek says
Yes I have adjusted the recipe so it makes enough buttercream for one 8" round cake
Uma g says
Does black cocoa work for easy buttercream recipe?
Elizabeth Marek says
Yes it does
Lisa says
Followed the directions exactly, made in a warm Texas kitchen and for that reason didn’t need to utilize the microwave method. This made a delicious, creamy, easy to spread frosting that held its structure and had a gorgeous sheen/satiny finish. I was surprised at how easy it was! This will 100% be my go-to recipe from now on, thank you!!
Dnyee’ says
I thought I posted this question a couple weeks ago but cannot find it- so I apologize if this is a repeat! I have been asked to make a pineapple frosting. I LOVE your Easy buttercream and am so thankful I found it. I use it for everything. How would you recommend making it pineapple? If I used freeze dried pineapple- how much would you add and would you subtract that from the powdered sugar? What about a pineapple extract instead? Thank you for your recipe and your thoughts!
Elizabeth Marek says
You could use freeze dried pineapple or fresh pineapple. I would use the method listed in the freeze dried strawberry cake recipe or the fresh strawberry buttercream recipe but replace it with pineapple :-d Sounds really tasty!
SueS says
Hi Liz. Thanks for your amazing recipes, videos, and tips. This is my new go-to recipe instead of IMBC. Two quick questions.... Firstly, I have an older copy of this recipe that does not do the microwave portion. I’ve made it both with and without microwaving and both turned out very well. Do you feel adding the microwave portion makes it better? Secondly, I want to make a strawberry version by adding 1/4 or 1/2 cup of fresh strawberry purée (reduction). Do you think this will work or will it flatten it? Cheers
Elizabeth Marek says
I only do the microwaving if the strawberry puree is cold and not mixing in well 🙂
Courtney says
Hi Liz!
Your Easy Buttercream has been my go-to for some time now, and I was hoping for a little bit of your help!
I really want to try making a raspberry buttercream using real raspberry puree/reduction instead of raspberry flavouring or emulsion. Would I be able to make a reduction, thicken it just a smidgen with cornstarch water, and then gently fold it into the completed buttercream?
Will that cause it to split, curdle, or turn to soup?.. Would it be easier to not thicken it and sub it for another ingredient in the buttercream? Or will not thickening it cause even more issues?
Elizabeth Marek says
You can definitely do that! Use the same instructions as my strawberry buttercream 🙂 but with raspberries!
Sasha H says
Can I put a ganache drip over this type of buttercream?
Elizabeth Marek says
yes you can
Michele S says
I made the frosting and I think I added too much heated up buttercream when I was mixing so I had to put it in the fridge for a while. But omg! It’s delicious!!!
It’s still sweet but it overpowering!!
Jessie Deniz says
Hi Liz😁
I absolutely love this recipe it is my go to every time!!!! I was wondering tho do you think this recipe would work if I subbed regular butter for dairy free butter?
Elizabeth Marek says
I have used earth balance butter with success but I haven't tried other brands 🙂
Michele S says
I want to use this frosting to do a rosette cake. Will the frosting stick to the crumb coat? Is it stiff enough to pipe
Rosettes down there side of the cake?
I am going to refrigerate it overnight but have visions of the rosettes sliding down the cake overnight.
And how long should I take it out before serving? It’s supposed to be 87 degrees the day of the party. Not sure if it will be outdoors because it’s supposed to rain.
PSi I’m so excited to try this frosting since I can’t ever get my SMBC to set firm enough
Elizabeth Marek says
If your SMBC is not stiff enough then you have an issue with holding the frosting for too long in your hand or your butter is too warm. SMBC is even more stable/stiff than easy buttercream. The buttercreams firmness is dependant on how cold the buttercream is. I would fully cover the cake in buttercream before applying rosettes. How long it will take for the cake to come to room temp really varies depending on the room. I usually just take it out in the morning. The frosting will be perfectly stable as long as it's not sitting directly in the sun or in a hot car.
Chipo Kajau says
I love this recipe its sooooo nice. It's the best butter cream i have ever tested
Arlette H says
Hi Liz,
I just made your chocolate cake with the mayonnaise tonight and it turned out well, thanks 🙂
I usually use SMBC or IMBC, but I wanted to try your Easy butter cream for something different. Will this recipe work with eggs I pasteurize myself? It looked like the store bought egg whites were thinner? Thanks!
Arlette
Elizabeth Marek says
Yes you can use it with homemade pasteurized eggs.
Mary says
I made this recipe and it was amazing the day of. My question is when i refrigerated the buttercream and tried to use it the next day to decorate my cake it turned runny And looked curdled after I mixed it. I’m not sure what I did wrong? Any advice would be helpful. Thanks
Elizabeth Marek says
Your buttercream is just cold. It needs to be brought to room temperature again before whipping or you can take out about 1/4 cup, melt it in the microwave until just melted and then pour it back into the whipping buttercream and it will make it smooth again
Summer Bustin says
Hi! I love this buttercream recipe! I have been doubling it but this is the first time I have logged in and the recipe ingredients are different! It used to use 4oz egg white and so on ... is there a link to the old measurements or would you mind giving them to me ... I really preferred making that quantity - thank you so much for your time!
Elizabeth Marek says
I have adjusted the recipe ingredients so that it makes enough frosting to cover an 8" cake. If you want to adjust the measurements, simply slide the servings to more or less.
Chanel says
You are so capital ‘W’...welcome Liz.