Introduction to Buttercream

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Once you’ve decided to start making your own cakes from scratch, it’s important to also add making your own homemade frosting to that list of new skills to master. Using buttercream that you’ve made from scratch is going to allow you so much more freedom when it comes to flavors and design. But before you can become a buttercream pro, there’s a few things you’ll need to know.

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Buttercream Basics

The first thing you might discover on your journey to buttercream mastery is just how many types of buttercream there are. Now, I’m not going to talk to you about every single variety, but we will cover the most common and useful ones.

Piping Cinnamilk American Buttercream onto a cupcake — CinnaMilk Cupcakes

While beginner bakers are most likely to be familiar with frosting made from butter and powdered sugar, you’ll soon learn that there are so many that are made with eggs. Primarily egg whites. These are meringue based buttercreams and we’ll dive into those later in the post. Let’s start with square one first.

FREE Cake Prep Checklist in the Resource Library

American Buttercream (ABC)

This is the most basic frosting you can make. Essentially, whip up some softened butter (I prefer unsalted) until it is pale, fluffy, and white. Add the powdered sugar in 3- 4 additions, beating well after each. This allows the powdered sugar to mix into the butter smoothly and can help prevent a grainy texture. At the end, adjust the consistency by adding cream a tablespoon at a time.

Pros: Super, duper easy to make. This is the type of buttercream most people are used to, therefore it tends to be universally pleasing.

Cons: It is very sweet and can be a tiny bit grainy.

My Favorite ABC Recipes

Mock Swiss Meringue Buttercream aka Easy Buttercream (EBC)

I was first introduced to this buttercream, commonly known as Easy Buttercream, by Liz Marek of The Sugar Geek Show. Whisk up pasteurized (supes important) egg whites with powdered sugar until thickened and opaque. Add in your softened butter and whisk on a high speed until light, creamy, and fluffy. To eliminate air bubbles, you can then use a paddle attachment on low for several minutes.

Slices of cake on plates with rosemary sprigs — Chocolate Rosemary Cake

Pros: No heating. Creamy and smooth. Fairly quick and easy to make. Less sweet than ABC.

Cons: More buttery than ABC. Can be very soft.

Related Reading: Do I Really Need A Stand Mixer?

My Favorite EBC Recipes

Hybrid Buttercream (HBC)

While I do love a mock SMBC, I wanted a buttercream that was sturdier, so I came up with my hybrid option. It starts off like you are making Easy Buttercream. However, you’ll add more butter. Once combined, you beat in another round of powdered sugar with a paddle attachment.

Rose Chai Cupcakes on a wooden tray with white tea cups in the background and foreground — Rose Chai Cupcakes with Pistachio Cream Filling

Pros: A mix between ABC and EBC. Sweet, creamy, but not as soft. Very easy to incorporate flavors and colors.

Cons: More steps involved in making it.

My Favorite HBC Recipes

Swiss Meringue Buttercream (SMBC)

To make SMBC, combine egg whites and sugar in a heat proof bowl and place over a double boiler. Stir and cook the mixture until it reaches 160℉. In a stand mixer, whisk the hot mixture until you have thick, glossy peaks and it has cooled to room temperature. Whisk in softened butter a bit at a time. Then whisk at a high speed until well combined, light, and fluffy.

Milk Tea Cupcakes with Boba and brown sugar Swiss meringue buttercream — Milk Tea Cupcakes

Pros: Super creamy and smooths really well. Not too difficult to make. Not very sweet.

Cons: Takes a long time with the heating and cooling involved.

My Favorite SMBC Recipes

Italian Meringue Buttercream (IMBC)

Incredibly creamy and delicious, Italian meringue buttercream is the most difficult frosting on this list. Heat sugar and water to 240℉ while also whipping egg whites and sugar to soft peaks. Carefully and slowly pour the sugar syrup into the mixing bowl (aim for the side) while continuing to whip the egg whites. Once cooled to room temperature and the meringue is thick and glossy, add the butter a bit at a time. Whisk on high until well combined, light, and fluffy.

Chocolate Italian Meringue Buttercream in a mixing bowl with a paddle attachment — Chocolate Italian Meringue Buttercream

Pros: Perfect balance of sweetness, creamy, and goes on smooth. Tastes like melted ice cream.

Cons: Difficult for beginners to make. Making the sugar syrup can be dangerous. Takes a long time.

My Favorite IMBC Recipes

Buttercream FAQs

How do I remove air bubbles?

To remove the excess air, you can mix the buttercream on the lowest speed for 5- 10 minutes (some people do even longer). This only works if you’re making a large batch that completely covers the paddle attachment. Another option is to use a spatula to press out the air. Simply wipe the spatula back and forth on the frosting while pressing down in the bowl. Repeat until smooth and creamy.

How much buttercream do I need for cupcakes or a cake?

This will vary and I always aim for too much rather than too little. For cupcakes, I like to allot 2 ounces per cupcake. Each buttercream is slightly different here, but that’s been a good rule for me. For a standard size cake, I like to use a recipe that calls for 16 ounces of butter. This generally gives you plenty to work with. If you’ll be doing extra piping for decorations, you’ll want to consider that as well.

How do you get bakery style crisp buttercream?

This is typically an American buttercream made with high ratio shortening and maybe some butter as well. Personally, I do not like making buttercream with shortening, so I have not dabbled with this often. A traditional American buttercream is considered a crusting buttercream, while the others will not form that crust.. Try a mix of high ratio (NOT Crisco) shortening and butter, then adjust to your liking in the future.

Related Reading: FREE Buttercream Course for Beginners

Start at the Beginning

If you’re new to making frosting from scratch, hopefully this introduction to buttercream has been helpful. Start at the beginning and take your time to familiarize yourself with each variation. Once you’ve mastered a technique, move on to the next. For all you visual learners, be sure to watch my Intro to Buttercream tutorial to see how each type is made.

Over time, and after a lot of practice, you will figure out which buttercream suits your needs the most. It’s about finding the right balance of flavor, texture, and effort. Have fun testing out recipes and techniques on your quest for buttercream mastery!

Lesson 2: 9 Ways to Flavor Buttercream

Buttercream Basics