Are you a frosting person or a cake person? And don’t try to wiggle your way out of this and tell me you’re both, because that’s a cop out and we all know everyone likes one more than the other. Well, ladies and gents, I am a frosting person. I could do without the cake (unless it our best vanilla cake ever because it’s so good), and just eat the frosting. I mean butter and sugar? What’s not to like. And today we’re sharing a secret with you: how to make the best buttercream frosting ever.

What ingredients do you need to make frosting?

  1. Butter: Uh duh. Softened butter will be the base of your buttercream frosting. We recommend using unsalted, that way you can control how salty your frosting is. The most important thing is to use room temperature butter. This will ensure you get fluffy, perfect vanilla buttercream every time. 
  2. Powdered Sugar: Also known as confectionery sugar, this will sweeten and thicken your buttercream to perfectly complement your cake’s flavor and hold everything together.
  3. Milk: We prefer to use whole milk for frosting to keep it creamy, dreamy and delicious. You can always add a little more milk if you want a slightly thinner frosting or a little less for a thicker option. Just keep in mind that one tablespoon can have a big difference on your texture, so make sure to do it gradually.
  4. Vanilla Extract: High quality vanilla extract is so important as it’s the only other flavor going into your frosting. It’s totally worth the splurge.

Step One: Bring your butter to room temperature.

I know this isn’t really a step, but it’s SO important. If your butter is not room temperature, it will take twice the time to whip up a good frosting and get all your ingredients to incorporate together. Either set your butter on the counter for a few hours, or microwave for about 15 seconds to soften.

Step Two: Place the butter and powdered sugar in a stand mixer fitted with a paddle attachment.


Step Three: Beat the butter and sugar together until just combined.

The mixture will be very thick, but the sugar and butter should combine, with no clumps of powdered sugar remaining.

Step Four: Add the milk, vanilla extract, and salt. Beat for 3 minutes.


Use a high quality vanilla extract–we love Rodelle, the perfect amount of salt and some milk to thin out your frosting. This will give you the perfect consistency for a spreadable, fluffy frosting.

Step Five: Switch out the paddle attachment for the whisk attachment and beat for 3 minutes, until light and fluffy.

While the paddle attachment works to beat everything together and completely combine all the ingredients, the whisk attachment will beat air into the frosting, creating a fluffy, light buttercream frosting. So dreamy 🙂


Enjoy all this buttery, sugary goodness with your chocolate cake, vanilla cake, sugar cookies whoopie pies….literally put it on anything.

What other kinds of frosting would you love to see on the blog? Chocolate? Cream cheese? Let us know in the comments below!

Happy weekend lovebugs. 



The Best Buttercream Frosting

We're getting back to basics, breaking down exactly how to make buttercream frosting. This perfect buttercream frosting will complete any cake or cookie!


  • 1 cup unsalted butter, room temperature
  • 1.5 pounds powdered sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 4 tablespoons whole milk


  1.  Place the softened butter and powdered sugar in a stand mixer fitted with a whisk attachment. Beat the butter and sugar together until combined. The mixture will be thick.
  2. Add the milk, salt, and vanilla extract and turn the mixer on high. Beat for 3 minutes. Scrape down the sides of the bowl using a rubber spatula. Beat for 2 more minutes until frosting is thick and fluffy.
  3. Transfer to a piping bag to frost your favorite cake, cupcakes, or cookies!



Love this recipe. Just hoped you posted this yesterday. I made a big batch of ABC to frost 3 cakes today. Next time I will follow your method. Thanks a lot.

Sofi | Broma Bakery

Thank you so much for your kind words! You’ll have to let us know how it goes next time 🙂

Thais FK

Should the milk also be at room temperature? What about if I’d like to make it less sweet and add some cream cheese, should that be also at room temperature?

Sofi | Broma Bakery

It doesn’t matter if the milk is at room temperature, but if you are adding cream cheese, definitely bring that to room temp so that it is as soft as the butter! Let us know if you have any other questions 🙂


THANK YOU for this. Frosting is the one thing I need to improve on, and having the steps broken down a bit more is so helpful! Most recipes are just like, “throw it all together and mix!” Next cake I’m trying this recipe.

Sofi | Broma Bakery

So happy this was helpful for you 🙂 A good frosting recipe is a MUST!


Can you please do a cream cheese frosting recipe? Thank you.

Sofi | Broma Bakery

Already on our schedule 🙂 Stay tuned!


How do you get the frosting white?! Mine always ends up yellow!

Ann Marie Torrey

Wendy, I’d like to know how to keep it white as well. Once you add the vanilla extract it does turn to a deeper white. The only thing I can think of is using clear vanilla extract, but it’s artificial flavoring.

Sofi | Broma Bakery

Hey Wendy and Ann Marie! If you want your frosting to be pure white, definitely invest in a clear vanilla extract–I know Wilton has one but I’m sure some other brands do too!
We used regular vanilla extract here and found our frosting was still pretty white! Beating the frosting also helps to keep it white as it will make the butter base white as well. Hope this helps!


Is this frosting good for piping? I am in need of fluffy frosting that will hold on my cake and not slump down.
Thank you!

Sofi | Broma Bakery

Hey Jen! This is a great thick frosting for frosting a layer cake and definitely won’t slide off like a glaze would. If you’re looking for a thicker frosting for piping work or anything like that I’d recommend adding a little more confectionery sugar to stiffen it up! Hope this helps!

Marsha Ramsdell

Hi, Sarah. I would appreciate it if you could post a buttercream that is not as sweet as American Buttercream and is also not a meringue, if such a thing exists. Thanks.

Sofi | Broma Bakery

Hey Marsha! Hmmm we’ll have to get on that! Generally when we’re making a less sweet frosting we do an Italian buttercream (which is meringue based), so we’ll have to do some brainstorming. Keep you posted xx

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