the

BEST BUTTERCREAM
cheatsheet
 h a n d l et h e h ea t . co m

This makes enough

The Best
buttercream to frost about
12 to 15 cupcakes. Double
this recipe to frost an 8 or
9-inch two layer cake.
Buttercream Recipe
YIELD: About 3 cups

INGREDIENTS:
3 cups (10.8 ounces, 306 grams) powdered sugar, sifted
2 sticks (8 ounces, 227 grams) unsalted butter, at room temperature
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 to 2 tablespoons heavy or whipping cream

DIRECTIONS:
In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with a
hand-held mixer, mix together the sugar and butter. Mix on low speed until well blended and
then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and
cream and beat on medium for 1 minute, adding more cream if needed.

STORAGE:
Frosting on its own can be stored in an airtight container in the fridge for up to 1 week. Let
come to room temperature and re-whip in the stand mixer until light and fluffy again. Freeze
for up to 3 months. Defrost in the fridge overnight and re-whip in the stand mixer until light
and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.
 h a n d l et h e h ea t . co m
You may need to adjust
the powdered sugar ratio
depending on your flavor
preferences and adjust the
cream ratio depending on

Flavor Ideas
your texture preferences.

CHOCOLATE KAHLUA
Add 1/2 cup sifted unsweetened cocoa powder
Add in 1/2 cup sifted unsweetened cocoa powder and 1/2
cup Kahlua in place of the cream
STRAWBERRY
Add 1/3 cup seedless strawberry preserves and a few drops
of red food coloring
MINT
Add 1/2 teaspoon peppermint extract and a few drops of
green food coloring
RASPBERRY
Add 1/3 cup seedless raspberry preserves and a few drops of
red food coloring
NUTELLA
Add in 2/3 cup Nutella and reduce powdered sugar to 2
cups
MOCHA
Add 1/2 cup sifted unsweetened cocoa powder and 2
teaspoons instant espresso powder Chocolate Chip
LEMON (OR ANY OTHER CITRUS)
Add in 2 tablespoons lemon zest and 3 tablespoons
lemon juice and increase powdered sugar to 3 1/2 cups
COOKIE DOUGH
Use 3/4 light brown sugar in place of all powdered sugar,
add 1 1/4 cups flour, and garnish with mini chocolate chips
COCONUT
Add in 1/2 teaspoon coconut extract
CHOCOLATE MALT CINNAMON
Add 1/2 cup sifted unsweetened cocoa powder, 1/2 cup
Add 1 tablespoon ground cinnamon
malted milk powder, and use 1/4 cup milk, plus more if
needed
PUMPKIN
Add in 1/2 cup pure pumpkin puree and 1 teaspoon
PEANUT BUTTER pumpkin pie spice, remove cream
Add 1 cup creamy peanut butter and reduce the powdered
sugar to 2 1/2 cups
SALTED CARAMEL
Add in 1/3 cup caramel topping and increase salt to 1
IRISH CREAM BUTTERCREAM teaspoon, remove cream
Use Bailey’s Irish Cream instead of cream
 h a n d l et h e h ea t . co m

I like to practice on a sheet

of parchment paper, then

My Favorite
wipe the buttercream back
into the bowl when I need
to frost actual cupcakes.

Piping Tip

The Wilton 1M tip is the one I reach for most frequently, especially when
I want to quickly and elegantly decorate cupcakes. You can even create
those beautiful Rosette cakes with this tip! Here are four quick and easy
ways to use this tip to decorate cupcakes, but feel free to get creative.

The food coloring you see here is Americolor Gel Food Coloring in Violet.
 h a n d l et h e h ea t . co m

Common Questions
Answered

Do I really need to use unsalted butter?

My preference is to always use unsalted butter when baking. You can learn all about that here.
If you only have salted butter on hand, omit the 1/4 teaspoon salt called for in the recipe.
Be sure to give it a taste to see if it might need more salt.

Can I use milk instead of cream?

I understand most of us don’t keep cream on hand all the time. Although it’s not exactly
butterCREAM without the cream, you can get away with using milk. Your frosting may just
be slightly less thick and creamy.

What food coloring should I use?

I prefer Wilton gel colorings. Start off with a small amount and work your
way up until you get the color you’re looking for.

Do I have to use powdered sugar? What about regular sugar?

Yes, powdered sugar is completely necessary here. Regular sugar
would create a really grainy sandy texture.