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.
Olivia says
Hi Liz, this recipe is my all time fav! I just want to know how I would make this into a chocolate buttercream? Would I add cocoa powder or chocolate melts? If so how much? I saw the one for white chocolate buttercream but I’m actually trying to make black.
Sugar Geek Show says
Hi! Here's my chocolate recipe: https://sugargeekshow.com/best-chocolate-buttercream-frosting/
Angela N. says
Hi, my buttercream is always gritty no matter how long I whip them with pasteurized eggs or how warm the room temperature is. Is it OK if I heat up the pasteurized eggs and sugar over the stove just to dissolve the sugar before adding in the butter? The reason why I do not want to use raw egg whites is because I do not want to deal with the yolks. Thank you.
Sugar Geek Show says
Hm so sorry that's happening to you, I've never had that problem before. You can try to heat it over the stove to dissolve the sugar. Or I would try switching up powdered sugar brands and sifting it before adding in the pasteurized egg whites. Hope this helps!
ReNae B says
Hi Angela, it is most definitely the type of powdered sugar you use. I have never had an issue with it being gritty until I got cheap and used an off brand. I ran to the store and bought C&H Premium 10-x, I made a new batch and it’s smooth as silk. Try it again, you won’t be sorry … I like it a little sweeter, so I use the whole 32oz bag.
Zeta Schultz says
Love your videos but it really bothers me when you refer to boxed liquid egg whites as "pasteurized egg whites". All eggs in the US are pasteurized in accordance with USDA guidelines so the egg white from a whole egg is indeed pasteurized.
Elizabeth Marek says
Wow! I actually did not know that. Thank you for letting me know!
Parttimebaker says
Please do not spread misinformation! Whole eggs are cleaned/washed but not pasteurized. Only 3% of eggs (marked with a small P on the shell) are pasteurized. Pasteurization refers to heating to at least 160F to kill harmful bacteria like Salmonella.
Lisa says
WOW this is phenomenal. I made this with the white almond sour cream cake from this same site for my daughters birthday and they are AMAZING together. I got so many compliments and I LOVE it. I ate so much of it sheesh. It will forever be my go-to. Also I've been putting the leftovers in my coffee for the last two days and it has been heavenly. It definitely needs time to warm up. We assembled the day before and let the cake sit out room temp (73ish for us) for 8 hours and it was perfect - the interior of the cake (we did three layers and used the rest of the batter for cupcakes) was not cold.
Alex says
Just FYI. Currently making this awesome recipe for a peanut butter cake. Be careful how much peanut butter you add as the extra oil within the peanut butter can make your once perfectly silky buttercream go incredible soft/liquidy. Not sure how I'll correct this...currently trying the freezer and then rewhipping.
Lulabelle says
I’ve used your recipe several times, always with great success. I’d like to make this as a mocha (chocolate and coffee). I’m good with choc powder, but any suggestions on when/how much coffee to add (and do I need to reduce anything)? Thank you!
Elizabeth Marek says
I would use coffee emulsion or flavoring or perhaps a small amount of espresso
Rachel says
I've tried many different frosting recipes and keep coming back to this one. It's very good, reliable and EASY! Also goes on very smoothly.
One question, though. If I want to make this lemon flavored, how much extract would you recommend for a full batch? 1:1 swap with vanilla?
Thanks!!
Elizabeth Marek says
I would add about a teaspoon
Eliana says
I absolutely love your recipe, thank you. I have a question. While I love the consistency of the buttercream I’ve been finding that when it comes to piping borders and such the consistency is a bit too soft and the piping sometimes droops. Can you recommend what I should do when this happens? Can I some how stiffen the buttercream more?
Elizabeth Marek says
Add in a bit more butter or some vegetable shortening for more stability
Ella says
This is my go to frosting recipe. 10/10 will always recommend, it's so easy and has a 100% success rate.
Crissy says
Hi liz, I whipped my cream for about 45mins but still taste like butter dnt know what went wrong.. measurements were as per ur instructions.
Sugar Geek Show says
Hm, it definitely shouldn't take that long. Were you using a stand mixer with the whisk attachment? What type of butter did you use and was it at room temperature? Did you weigh all your ingredients with a scale?
Lois says
Can I use the 24 oz of butter PLUS some shortening for stability or do I have to reduce the butter by the amount of shortening to be used?
Elizabeth Marek says
You can add shortening for stability
Lisa says
This is the best frosting recipe I have tried yet. And probably will always be, because I have no need to try any others as this is so perfect every time!! Thank you for sharing!!!
Holly T says
OMG, this is an amazing buttercream! I wish I found it earlier. Love your recipes. Thank you!
Steph says
I have not read through all the comments, but have you ever used pasteurized egg whites that have been frozen?
I’ll tell you, this is an AWESOME recipe. I have tried making the regular SMBC but I did not like it. It tasted too much like butter. Never have I ever out of all the recipes I’ve looked over none of them have never said to continue mixing until frosting no longer taste like butter. I am so glad you added that little bit of info in your post. Thanks a bunch!!!!
Sugar Geek Show says
Thank you so much! It's a very forgiving frosting for sure, people are sometimes too afraid of over mixing so it ends up tasting like butter. I don't see why you couldn't use pasteurized egg whites that have been frozen, as long as they're defrosted 🙂 I do that with buttermilk all the time.
Aryan Ahire says
Hi Liz! I am Aryan from India and I love your recipes. This easy buttercream is delicious and I just wanted to ask a question. In India, we don't get egg whites in the market so I have to use egg whites from eggs. And this recipe requires egg whites from almost 8-10 eggs. So could you please suggest what I can do or make with those remaining 8-10 egg yolks because I can't just throw them away.
Sugar Geek Show says
Yes! You could make lemon curd, https://sugargeekshow.com/lemon-curd/ chocolate mousse https://sugargeekshow.com/chocolate-mousse/ coconut pecan filling https://sugargeekshow.com/german-chocolate-cake/ or chewy chocolate chip cookies: https://sugargeekshow.com/master-chocolate-chip-cookie-recipe/
Also make sure to pasteurize your egg whites for easy buttercream frosting, as this frosting isn't cooked. https://sugargeekshow.com/how-to-pasteurize-eggs/
Cheryl says
Great recipe, can this be used as crumb coat too?
Elizabeth Marek says
Of course 🙂
Crystal R says
I love this recipe! I don't like the sweetness of ABC & I have a severe dairy allergy so it's hard to find good recipes. I replaced the butter with a plant butter alternative & it's wonderful! My family says it tastes great either way so it a win, win for me. Thanks! 🙂
Rebecca says
Hi! This frosting looks amazing! I am making a two tiered wedding cake for my parents 50th anniversary. The group will be so small so I figure we'll be freezing the bottom tier. Will this frosting hold up okay after freezing on the cake? And will the frosting be stable enough for a two tiered cake assuming it's structurally sound? Thanks so much for your help!
Sugar Geek Show says
Hi yes this frosting is great for making wedding cakes, freezing/refrigerating both tiers will help set the buttercream. Just make sure to not let it sit in the sun for too long if it's an outdoor event.