Fool-proof Buttercream Frosting in 5 minutes…

Close up, overhead view, of a vanilla cupcake with buttercream frosting and white sugar sprinkles.

Buttercream Frosting is one of the most used frostings in the baking world.

When done right, its creamy and sweet, and perfect for topping cakes, cupcakes, and other treats. Done badly and it’s usually scraped off the baked good to sit sadly glooped on the side of a paper plate. I know I’m guilty of ditching the frosting of most store bought cakes. They usually make it with vegetable shortening and it’s far to sweet and pasty to enjoy.

But when you use butter and sugar in the right ratios, magic happens. The buttercream is light and creamy and perfectly sweet. Gone are the days of scraping buttercream frosting off of things. Now I find myself frosting things just to use buttercream.

Side view of a vanilla cupcake with buttercream frosting with a bite out of it.

I use this recipe with most of my baked goods, like my Vanilla Cupcakes, Candy Cane Cupcakes, and even to help frost my Chocolate Cake with Whipped Cream Frosting. I love using it between my cake layers to keep them together and a smear of frosting on the bottom of the cake plate keeps the cake in place.

I’ll also lightly frost the whole cake with buttercream when I’m using a delicate frosting like Whipped cream or before fully frosting the cake with buttercream. Not only does it provide a little sweetness, but it also keeps any crumbs from wandering into the finished outer layer of frosting. Nothing is more disappointing than cake crumbs poking out of your finished cake.

This frosting is so easy to make (especially with a stand mixer) and in 5 minutes you’ll be ready to frost your cake or cupcakes (or anything else you want).

Side view of a candy cane cupcake with buttercream frosting and crushed candy cane sprinkled on top with more cupcakes in the background

Buttercream Frosting

Sweet and creamy without being over powering this buttercream frosting is perfect for all your dessert and decorating needs.

  • Author: Alycia Louise
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: American


Units Scale
  • 1 cup Butter (Softened)
  • 1 TBS Vanilla extract
  • 4 cups Powdered Sugar
  • 12 TBS Half and Half


  1. Place the butter and vanilla in a stand mixer and cream together on medium-low speed.
  2. Turn the mixer to low and slowly add the powdered sugar. Once the powdered sugar is incorporated turn the mixer to medium high and allow it whip up. 
  3. Add a TBS or two of half and half to reach desired  consistency.
  4. Use to decorate cakes or cookies, then refrigerate. 


  • Calories: 300

Keywords: baking, Frosting, Gluten free

Overhead view of a vanilla and buttercream cupcake with sugar sprinkles, sitting on a baking rack
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Alycia Louise
Alycia has worked in the food industry for over 10 years. She lives in the PNW with her husband and three dogs. Her likes include coffee, rainy days and horror movies.
Articles: 251

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