Easy Buttercream Recipe

Jump to Recipe

Buttercream frosting is made with butter, powdered sugar and vanilla and whipped until it’s light and fluffy

Buttercream comes in many different forms but most can agree, a good buttercream recipe needs to taste amazing and be fool-proof! This recipe fits the bill. It’s light, airy, smooth and works well for sculpted or wedding cakes. The reason I like it over all other buttercream recipes is that it’s not as sweet, it melts in your mouth and is SUPER DUPER easy to make!


Easy Buttercream

Delicious, rich and easy buttercream recipe that anyone can make. This is not a crusting buttercream. It is meringue based so it has a slight shine and chills nicely in the fridge. Takes 10 minutes to make and is fool-proof!

Prep Time 5 minutes
Cook Time 3 minutes
Total Time 10 minutes
Servings 8 inch round cake


  • 2 lbs unsalted butter room temperature. You can use salted butter but it will affect the taste and you need to leave out additional salt
  • 2 lbs powdered sugar sifted if not from a bag
  • 1-2 tbsp vanilla extract
  • 1 tsp salt
  • 1 cup pasteurized egg whites


  1. Place egg whites and powdered sugar in a stand mixer bowl.

    add sugar and egg whites to stand mixer bowl
  2. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes.

  3. Once the meringue is light, white, fluffy and shiny, add in your butter in chunks. Add in vanilla and salt.

  4. Let whip on high for 8-10 minutes until it's very white, light and shiny.

how to make easy buttercream recipe

Sugar Geek Show

8 reviews on “Easy Buttercream Recipe

  1. Is the mixer bowl over another bowl because I know you said that we don’t have to heat the egg whites and sugar, so I was just wondering. Thanks.

  2. I just made this for the first time. It was so good!! The only thing is I tried to do the choc. drip method and
    melted pink choc.wafers that I had added some melted coconut oil to thin it down.
    Well the choc. separated on the icing. Can this not be done on this kind of icing?

Leave a Reply

Your email address will not be published. Required fields are marked *