Easy buttercream frosting is smooth, creamy, not too sweet, and only takes a few ingredients to make. You can pipe with this, use it under fondant, and it tastes SO much better than store-bought! It's very similar to the texture of Swiss-meringue buttercream, but no heating of the egg whites. I promise anyone can make this!
This buttercream frosting is the recipe I WISH I had when I was making 5 wedding cakes a weekend. Now it's the only buttercream frosting I use, and my clients love it. Way better than the super sweet frosting I was used to seeing on cakes.
What's In This Blog Post
Ingredients
Pasteurized egg whites are found in the egg section, usually on the top shelf.
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.
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.
What makes this buttercream so good?
You might be like, egg whites... in frosting? What? It wasn't until I went to pastry school in 2010 that I first heard about different types of buttercream. Many types of buttercream, like Swiss-meringue, Italian-meringue, and French buttercream, have eggs in them.
The egg white is often whipped into a light and fluffy meringue, and then softened butter is whipped in. When you use meringue as your base for buttercream, you don't have to use as much sugar, resulting in a light, fluffy, and less sweet buttercream that tastes a lot like ice cream. YUM!
Easy buttercream is similar to Swiss Meringue Buttercream except that you do not have to heat egg whites and sugar, whip to a meringue, let cool, etc.
Thanks to pasteurized egg whites, you can skip the whipping stage. The taste and texture of easy buttercream are nearly identical to traditional SMBC. Did I mention this was easy?
What Are Pasteurized Egg Whites
Depending on your country, you may or may not have access to pasteurized egg whites. In most places, they are found in a box in the egg section. The word "pasteurized" will be on the box somewhere, usually very small.
Pasteurizing is the process of gentle heating to kill foodborne illnesses and make a product safe to drink or eat. Many things are pasteurized, such as orange juice, milk, and wine. Pasteurized egg whites are safe for anyone to eat.
If you can't find pasteurized egg whites you can pasteurize them yourself and just use the egg whites or you can use my Swiss Meringue Buttercream recipe instead.
How To Make The Buttercream
- Place the pasteurized egg whites and powdered sugar in the bowl of your stand mixer.
- Attach the whisk and combine ingredients on low, then whip on high for 1-2 minutes to dissolve the powdered sugar. You do NOT need to whip to a meringue.
- While mixing on low, add in your salt and vanilla extract.
- Add in your softened butter in chunks and whip with the whisk attachment on high. If you use pasteurized egg whites from the fridge, you might notice this rim of cold butter forming. This is normal and can easily be fixed.
Simply stop your mixer and remove about ⅓ cup of the buttercream.
Melt this in the microwave for about 20 seconds or until it's just barely melted. You don't want it hot!
Pour the mixture back into your whipping buttercream, and the warmth from the melted buttercream will cause it all to come together and get creamy.
This is honestly easier than taking out the egg whites ahead of time and trying to bring them to room temperature (at least for me). - Now let the buttercream whip until it's white and fluffy. This will take 8-10 minutes with a KitchenAid, but taste it to see when it's done. When it no longer tastes like butter and is sweet like ice cream, it's done!
Pro-tip – If you want your buttercream super smooth, double the recipe so that the buttercream level is above the whisk attachment. As the buttercream whips, it works out all the bubbles, so you get a super smooth buttercream with no bubbles.
FAQ
This frosting will not crust, but is stable enough to pipe buttercream flowers 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 into the buttercream frosting. This makes a SUPER stable buttercream frosting that is a combination of buttercream and white chocolate ganache.to
Easy buttercream will last for 2 days at room temperature, 2 weeks in the fridge, or 6 months in the freezer.
If your buttercream is cold, make sure to whip it up again before using it. Bring your buttercream to room temperature and begin whipping it. Then remove ⅓ cup of the buttercream and microwave it until it's just barely melted, then pour it back in while whipping to make it smooth again.
If you're going to frost your cake tomorrow, just leave the buttercream on the countertop. You don't have to refrigerate it within 2 days because the butter and sugar act as it's own preservation.
If your buttercream frosting has been sitting at room temperature for more than a day, mix it with the paddle attachment before using it to make it smooth again.
Buttercream tends to get spongy after 24 hours and loses its creamy texture.
You can add a few drops of gel food coloring to this buttercream to color it. It holds color well and gets darker overnight. Just be sure not to add too much food coloring, or you'll be able to taste it.
If you want to make darker colors, check out my neon buttercream blog post for more information.
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 ⅓ 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! I do all the time, just make sure to chill your cakes until the buttercream is firm to the touch before applying fondant. It goes great with my homemade marshmallow fondant too! Check out my video on how to cover a cake in fondant.
Other Recipes You Might Like
How to make buttercream flowers
Ermine frosting (similar taste to easy buttercream but no eggs)
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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.
Recipe
Ingredients
- 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
- 24 oz powdered sugar sifted if not from a bag
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- 6 oz pasteurized egg whites room temperature
- 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.
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
Ella says
This is my go to frosting recipe. 10/10 will always recommend, it's so easy and has a 100% success rate.
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.
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.
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!
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!
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/recipe/best-chocolate-buttercream-frosting/
Stephanie says
Thank you so much for this!! I was too intimidated by SMBC, but don’t like the overly sweetness of AMB. I made this last night and it’s so delicious and smooth!
Mama Duck says
6 sticks of butter.???? Goodness
Sugar Geek Show says
It is buttercream after all! 😀
Courtnie says
Hi, thank you for this! Love the taste! My only question is that it seemed thick, like when I went to pipe it would just lift right off the cupcake. Is that normal? I weighed all of my ingredients, I wasn’t sure if there was a way to thin it a little? Thanks!
Sugar Geek Show says
If your environment or butter was a little cold, that's normal. I usually like to take out a cup of buttercream, melt it down in the microwave and then pour it back into the buttercream. This makes it nice and smooth, but also makes it a little softer to work with.
Jen Kenny says
Hi there,
Big thanks for all your fantastic recipes- and when I went to post this question and saw 705 (!!!) comments on this recipe, I just wanted to say thank you for all the guidance you give us home bakers. You’re a peach for all the time you take to help us out. I tried to read through to see if this was already asked, but (705!!!) I might have missed it. Can I use the easy buttercream recipe and fold in crushed cookies at the end for an Oreo frosting? I realize they’d have to be pretty crushed not to clog the piping tip and to smooth easily around the cake. Any suggestions, or guidance on that?
Sugar Geek Show says
Yes, you can add Oreos to the frosting, just scrape off the centers and chop the cookies really finely, then smash them with the side of your knife to make them as small as possible. Then I'd make sure to use a fairly large piping tip so that it doesn't clog as easily. American buttercream with crushed Oreos in it also tastes a lot like Oreo frosting. Hope this helps!
Patricia says
Great really good and easy
Alisha Eadeh says
How would I make this with chocolate flavor?
Sugar Geek Show says
Here's my recipe: https://sugargeekshow.com/news/best-chocolate-buttercream-frosting/
Cheryl B says
This came out really really good, I just need to know how to get it white, I tried the purple trick but didn’t work so I added about a tablespoon of white gel color but still yellowish...but really tasty & so smooth! I can’t wakt to use for my textured cake next!
Kelby says
Hi Liz! I'm making a layer cake for my nieces birthday. She requested raspberry flavored frosting. I wanted to make raspberry buttercream... Or maybe a jam for the inside? Or both? I looked around in your site for a recipe like that but couldn't find it. Any suggestions?
Elizabeth Marek says
You can either add raspberry puree to the buttercream or ground up freeze-dried raspberries
Allie says
Hi! If I’m planning to add the strawberry reduction to this and use it for your fresh strawberry cake, is it really necessary to use clear vanilla extract to get it as white as possible? Can I just use the brown vanilla extract?
Elizabeth Marek says
I don't use clear, I use regular vanilla extract
Cheryl says
Oh my! So I already said how I really liked this a few weeks ago but I used today for sugar free cupcakes & it worked perfectly with the sugar alternative. I made chocolate & strawberry flavors & it turned out simply amazing!
Roshana says
I can’t believe how easy and phenomena this butter cream turned out!!! Pipe effortlessly and yummy,
Lola says
This is THE BEST buttercream to use!! It really does taste like ice cream and people LOVE it!!
Quick question, I have the stainless steel Bosch mixer and need to make a triple batch….can I just use the cookie paddles throughout the whole process instead of the wire whips? The whips make too many bubbles.
Sugar Geek Show says
Hi Lola! Thanks for the nice review! The whisks ensure that your buttercream gets nice and fluffy and has that ice cream taste. If you use the paddles the whole time, it won't whip up correctly. After you whip it and make the buttercream, try switching from the whisks to the paddles and mixing on low for a few minutes. I also take 1/3 cup of the buttercream and melt in for a few seconds in the microwave and then pour it back into the bowl. This should help to work out the bubbles.
Deontra says
I really love the buttercream. Thank you for sharing. Will it hold up under fondant?
Elizabeth Marek says
Yes absolutely
Debbie says
Best buttercream frosting EVER !!!
Nikki says
I made this vegan by using aquafaba and vegan butter and oh my gosh - so delicious and dreamy to work with. For the first time ever I got crisp edges.
Michelle says
Hi Liz, can you clarify your oz measurements, please? Because you accompany all the measurements by their equivalent in grams, you are doing butter, eggs and sugar measurements by weight? No fluid oz?
Elizabeth Marek says
Yes everything is by weight, I don't use any volume measurements
Ray says
This buttercream is amazing! Thank you so much for sharing the recipe! Is there anyway that I can make this chocolate? Would I use cocoa powder or melted milk chocolate chips or both?
Perla says
Best buttercream EVER!! I'm only an amateur baker but I absolutely love it and I been looking for a buttercream that is easy to make and spreads easily but also provides the sturdiness and this is it!! Thank you so much!!
Kimberly Donovan says
The BEST frosting I have ever made! So easy to work with as well! Thank you for sharing! It will be my go to from now on!
Jane says
I LOVE this frosting. It is SO GOOD, not too sweet, and easy to work with, held its shape with piping. I did have a lot left over, though, I frosted a 2-layer cake, and had 2 cups left over. I freaked out when I saw the amount of butter in the recipe, but it's delicious, and so creamy and shiny. A winner for sure!