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.
Candice Pearson says
How do you know if your eggs are pasteurized? I used the great value eggs at Walmart...please help...I would love to try your method.
The Sugar Geek Show says
It will say so right on the box.
Elena S says
I LOVE this recipe! It's so easy and tastes delicious! If you were to make a cookies and cream buttercream, could you just add crushed oreos to this recipe? Or would you need to substitute other ingredients? Thank you!!
The Sugar Geek Show says
Yep! I would also replace the vanilla with clear vanilla since that is closer to the flavoring used in Oreos (random fact) lol
Shawn says
I think those whose buttercream was runny converted to cups, I made some for the first time last week and mine was fine. It’s always better to use a scale to measure ingredients, it’s more accurate. Most baking recipes on the internet and even outside of the US use weight measures.
Lydia Lee says
Can this be used for decorating? Piped boarders, flowers, and such? or is it too soft?
The Sugar Geek Show says
Yes you can make flowers, there is a buttercream flower tutorial on the site
Christine K says
this question may seem ridiculous- can I add any flavoring such as lemon, raspberry extract to get diff flavor rather then the vanilla?
The Sugar Geek Show says
Not silly at all and yes you can 🙂
Kristin says
Ok I'm wondering what I did wrong. I made you easy buttercream with cocoa to make chocolate buttercream. I used 4oz. Of cocoa And it came out soupy. It's not warm where I live right now so Its not the weather. Did I not mix it the sugar and cocoa and egg whites enough? I did mixed for 5 mins on high Before adding butter. I did have a timer on for 5 mins Like it said. Did I add to much cocoa?? I have the easy vanilla buttercream down I know the texture and consistency and this is not the same. I appreciate the helped ?
The Sugar Geek Show says
Sounds like you didn't add enough butter
Pam Nobles says
Is this enough to do rosettes on a 8" cake? Or will I need more than 1 batch?
The Sugar Geek Show says
I would do a 1 1/2 batch for rosettes
Kimberly says
I just made this for a baby shower... it colored beautifully, it taste amazing (added strawberry oil) and its is sooooo silky smooth!!! I accidently made15 cups but I have a few more order this week so it will get used. Thank you sooo much for sharing!
The Sugar Geek Show says
Good thing easy buttercream frosting stores so well! So glad you liked the recipe!
Melissa says
What type of coloring did you use? I've been reading where SMBC does not take color well. I'm going to do my first attempt with this frosting this week and would like to make it pink. I would love to hear your suggestions.
The Sugar Geek Show says
You can use regular food color gel or use chocolate food coloring which is oil based so it mixes in a bit better. My favorite is Artisan Accents Chameleon Colors
Takwa says
Does Wilton’s gel food colour work well to get rich dark colours?
The Sugar Geek Show says
It depends on how much coloring you add, I personally prefer americolor for dark colors
Rhonda says
Great buttercream I just made a batch last night it came out perfect. Had my husband try it and he loved how light and silky smooth it was but not real sweet. This will be my new go to buttercream. Thanks again.
kanch says
Hi, Could you please tell me whether I can use caster sugar for this recipe?
The Sugar Geek Show says
No, otherwise you'll have grainy buttercream
Lisa T says
Thank you for this recipe. I've made both vanilla and chocolate and they both work wonderfully. Tonight I'm making two batches to freeze and have ready when needed.
Laura says
Your recipe calls for 2lbs of sugar... can you confirm the following......Based on the calculations below. If it's sifted, does this recipe call for 8-9 cups of sugar??? That seems like a lot, just want to be sure. I use the pre-sifted 5lb bag. Just want to know how many cups I need to add.
In general: 1 pound = 3 1/2 to 4 cups unsifted powdered sugar.
1 pound = 4 1/2 cups sifted powered sugar.
The Sugar Geek Show says
Please only use ingredients by weight, if you try to convert to cups you will just waste ingredients 🙂
Jamielee B says
Looking forward to making this, just wondering if I can use this as a filling for a cake ? And to make a dam for fruit filling too ? X
The Sugar Geek Show says
Yes you can
Jamielee B says
Thank you
Ally says
Do you have measurements for the ingredients for a 9 inch cake? I won’t need that much frosting!
The Sugar Geek Show says
This recipe is enough to frost and fill an 8" cake so you'll definitely need a whole batch for a 9"
Sarai says
Hey there Liz!
Would you mind sharing what type or brand of vanilla extract do you use. My buttercream tastes too buttery and not vanilla-y as I’d like. Thanks so much.