Buttercream Frosting Recipe: The One That Actually Works
Exact ratios. Real troubleshooting. When to switch to Swiss or Italian. What we tell customers who come in saying their frosting "failed" — it rarely did.
American buttercream is 1 cup (2 sticks) of softened unsalted butter whipped until pale, then 3.5 to 4 cups of sifted powdered sugar added gradually, finished with 2 to 4 tablespoons of heavy cream and a pinch of salt. The ratio matters more than any other variable. Start at 3.5 cups of sugar and adjust from there. The butter needs to be 68°F — not room temperature as a vague concept, but actually 68°F. That single detail fixes 80% of the problems we hear about at the counter.
American Buttercream Frosting
Ingredients
- 1 cup (2 sticks / 227g) unsalted butter, softened to 68°F
- 3.5 to 4 cups (420–480g) powdered sugar, sifted
- 2 to 4 tablespoons heavy whipping cream
- 1.5 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt (increase to 1/2 tsp if you want less sweetness)
- 1 teaspoon meringue powder (optional — adds stability)
Instructions
Easy Buttercream Frosting Troubleshooting: 4 Problems with Specific Fixes
Most buttercream "failures" are fixable in under 5 minutes. Here are the four we hear about most at the counter, with exactly what to do.
American vs Swiss Meringue vs Italian Meringue: Which Buttercream to Choose
American buttercream is the right choice for most home bakers in most situations. But there are two real reasons to upgrade to Swiss or Italian meringue, and knowing them saves you a lot of frustration.
| Type | Difficulty | Sweetness | Texture | Heat stability | Best for |
|---|---|---|---|---|---|
| American | Easy | Very sweet | Dense, pipeable | Up to 75°F | Everyday cakes, cupcakes, color work |
| Swiss Meringue | Intermediate | Lightly sweet | Silky, light | Up to 82°F | Warm weather, wedding cakes, adult palates |
| Italian Meringue | Advanced | Lightly sweet | Glossy, firm | Up to 88°F | Showpieces, outdoor events, professional decorating |
Swiss meringue buttercream starts by combining egg whites and sugar in a double boiler, heating to 160°F (use a thermometer — do not guess), then whipping to a stiff, glossy meringue before adding butter in tablespoon-sized pieces. The process takes 25 to 30 minutes total. The result is noticeably silkier and less sweet than American buttercream, and it holds its shape at ambient temperatures up to about 82°F. In LA kitchens during summer, that difference matters.
Italian meringue buttercream uses a hot sugar syrup cooked to exactly 240°F (soft-ball stage) poured in a slow stream into whipping egg whites. The hot syrup cooks the whites, which means no double boiler and no food safety concern, but it requires a candy thermometer and confident technique. Italian meringue is the most stable of the three and is what most professional decorators use for tiered cakes or anything that needs to hold for 6-plus hours outside a cooler.
Salted vs Unsalted Butter: The Real Technical Reason to Choose One
Every recipe says to use unsalted butter, but most don't explain why. The reason isn't just about controlling how salty the frosting tastes. It's about consistency from batch to batch.
The sodium content in salted butter varies by brand — from about 90mg per stick on the low end to over 400mg per stick on the high end. Two different brands of salted butter can produce frosting that tastes noticeably different from the same recipe. With unsalted butter and a measured amount of fine sea salt (1/4 teaspoon per batch as a starting point, up to 1/2 teaspoon if you want to cut sweetness), you control the salt level exactly and your results are repeatable.
If unsalted butter is what you have, use it. If you only have salted, reduce any added salt to a small pinch, taste as you go, and accept that your batch may vary a little from the recipe.
Best Buttercream for Cake Decorating: Piping, Spreading, and Filling
The same recipe produces three different results depending on consistency, and the right consistency depends on what you're doing. Here is how to adjust for each application.
For spreading (crumb coat and final coat)
You want the frosting to be soft enough to spread without pulling at the cake surface. After making the base recipe, add heavy cream 1 tablespoon at a time until the frosting spreads easily with an offset spatula and settles smooth. A bench scraper held at a 45-degree angle pulls a clean finish on the sides. Chill the crumb coat for 20 minutes before the final coat.
For piping rosettes and swirls (Wilton 1M or 2D tip)
Medium-stiff consistency: the frosting should hold a peak that curves slightly at the tip, not flop. If the tip of your test swirl falls over, add sifted powdered sugar 1 tablespoon at a time. For tall, defined rosettes, the frosting should resist a finger indent for about 2 seconds before it slowly gives. The Wilton 1M is the most forgiving open-star tip for rosettes; the 2D creates tighter definition.
For filling between cake layers
Slightly softer than piping consistency — you want the filling to compress slightly under the weight of the next layer without squishing out the sides. Add 1 extra tablespoon of heavy cream and stir briefly by hand rather than running the mixer, to avoid adding more air. Pipe a dam of stiffer buttercream around the edge of each layer before filling to contain it.
For piping fine details (borders, lettering, small flowers)
Stiff consistency. Beat in an additional 1 cup of sifted powdered sugar and reduce cream to 1 tablespoon total. Stiff buttercream holds crisp edges on shell borders and writing tips. Work quickly once piped — stiff buttercream picks up a crust faster and detailed piping looks best before it sets.
Where to Buy Buttercream Ingredients and Decorating Supplies in Culver City
If you're in Culver City, the Westside, or anywhere between Santa Monica and Inglewood, you don't need to order supplies online and wait three days. Gloria's Cake and Candy Supplies has been on Washington Blvd since 1972, and we carry everything on this list in-store.
Gloria's Cake and Candy Supplies
11117 Washington Blvd
Culver City, CA 90232
(323) 289-8807
Hours
Tuesday through Saturday
10am to 6pm
Closed Sunday and Monday
In-store pickup
Call ahead to check stock on specific piping tips or color sets. We can pull items for same-day pickup before you make the drive.
We also run hands-on cake decorating classes in small groups of six. If you've been making cakes at home and want to work on buttercream technique, smoothing, or piping, the classes are 2 to 3 hours and you take your finished cake home. They run most Saturdays. Call us at (323) 289-8807 or check the class calendar on the website.
Buttercream Frosting FAQ
What is the best ratio for buttercream frosting?
The ratio that actually works: 1 cup (2 sticks, 227g) of unsalted butter to 3.5 to 4 cups (420-480g) of sifted powdered sugar. Start at 3.5 cups and add by the tablespoon until you reach the sweetness and consistency you want. Most recipes calling for 5 or 6 cups of sugar produce frosting that is too sweet to eat comfortably and too stiff for smooth spreading.
Why is my buttercream grainy?
Grainy buttercream is almost always caused by butter that was too cold when you started mixing. The target temperature is 68°F — soft enough to hold a fingerprint but not shiny or slick. If your frosting is already grainy, warm the bottom of the bowl briefly with your hands or a warm towel and beat for 2 more minutes. You can also add 1 teaspoon of hot water and beat on medium-high until smooth. Under-sifted powdered sugar can also cause graininess — always sift before adding.
How do I make buttercream less sweet?
Three things work. First, use less powdered sugar — start at 3.5 cups instead of 4 or 5. Second, add 2 ounces of softened cream cheese to the whipped butter before adding any sugar; cream cheese cuts perceived sweetness without changing structure. Third, increase the salt to 1/2 teaspoon. Salt is the most effective sweetness reducer in baking and most recipes use far too little. A tablespoon of sour cream also adds mild tang that makes the frosting taste less one-dimensional.
What is the difference between American buttercream and Swiss meringue buttercream?
American buttercream is butter plus powdered sugar — it comes together in 10 minutes, is very sweet, pipes well at room temperature, and holds shape up to about 75°F. Swiss meringue buttercream starts with egg whites and sugar heated together to 160°F, then whipped into a stiff meringue before adding butter. It is less sweet, silkier, more stable in warm weather, and takes food coloring more cleanly. Italian meringue buttercream uses a hot sugar syrup cooked to 240°F poured into whipping egg whites — it is the most stable of the three, used by professional decorators and for outdoor events.
Should I use salted or unsalted butter for buttercream?
Use unsalted butter and add salt separately. The reason is about consistency, not just flavor. The sodium content in salted butter varies by brand — from about 90mg to over 400mg per stick — so two different brands of salted butter can produce noticeably different results from the same recipe. With unsalted butter and 1/4 to 1/2 teaspoon of fine sea salt added deliberately, you get repeatable results and can adjust to taste.
How do I make buttercream stiff enough for piping rosettes?
For piped rosettes and tall swirls, the frosting should hold a peak that curves slightly at the tip, not stand straight up or flop over. To stiffen: add sifted powdered sugar 1 tablespoon at a time and beat after each addition. You can also add 1 teaspoon of meringue powder per batch — it adds body without extra sweetness. For open-star tips like the Wilton 1M or 2D, the frosting should hold its ridge definition at room temperature for at least 2 minutes without softening.
Where can I buy buttercream frosting ingredients and decorating supplies in Culver City?
Gloria's Cake and Candy Supplies at 11117 Washington Blvd, Culver City, CA 90232 carries meringue powder, gel food color sets, piping tips, piping bags, offset spatulas, cake boards, turntables, and a full range of specialty baking supplies. Open Tuesday through Saturday, 10am to 6pm. Call (323) 289-8807 to check stock on specific items before visiting. The store has served Culver City and the Westside since 1972.
How long does homemade buttercream frosting last?
American buttercream keeps at room temperature for up to 2 days (covered), in the refrigerator for up to 2 weeks, and in the freezer for up to 3 months. When refrigerating, press plastic wrap directly against the surface to prevent a crust forming. To use refrigerated buttercream: let it come fully to room temperature (about 1 hour), then beat again on medium-high for 2 minutes to restore the texture. It will look broken at first — keep beating and it will come back together.
Ready to Practice in Person?
Our hands-on cake decorating classes cover buttercream technique, piping, and smoothing in small groups of six. You take your finished cake home. Most Saturdays, $85 to $140 depending on class.
See Class ScheduleGloria's Cake and Candy Supplies • 11117 Washington Blvd, Culver City, CA 90232 • (323) 289-8807 • Tue–Sat 10am–6pm • In business since 1972
