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Simple Buttercream Frosting Large Batch

This simple buttercream frosting recipe from scratch tastes amazing. It’s easy to make and can be whipped up in just a few minutes. Plus, it yields a large batch so you can frost plenty of cakes or cupcakes.

 Actually, you will have enough to fluffy frosting to decorate about 7 dozen cupcakes: 10 cups of frosting.

The great thing is that this will keep in the freezer for a few months or refrigerator for up to a week. Make this ahead of time.

Have you ever tried to make buttercream frosting and it turned out too dry, or too oily, or just generally not right? Well, never fear, today I’m sharing my simple buttercream frosting recipe that always turns out perfect. In fact, this recipe was shared with me by a professional chef!

Simple Buttercream Frosting Large Batch

Best Buttercream Frosting

Buttercream Frosting is the recipe that I make the most in my kitchen. In fact, it’s probably the most requested recipe amongst family and friends.

It really is the beset recipe and so much better than store-bought frosting.

All the equipment you need to make buttercream frosting is a big bowl, an electric mixer, and a rubber spatula. I prefer a stand mixer for making this recipe, but you can use a hand mixer. I prefer using the paddle attachment on my stand mixer.

Cherry Flavored Frosting

Cupcake Decorating Party

The large batch is wonderful for having out friends over to frost their own cupcakes. It is such a fun group activity. Just have cupcakes and all kinds of decorations. Let your guests make their own creations. This is one of the best vanilla buttercream recipes I have ever had!

My guess is that they will be decorating more than one cupcake. They even get out spoons and just eat the frosting! It really is that good.

Bakery Homemade Buttercream Frosting

Rich Buttery Bakery Style Vanilla Buttercream Frosting

It’s simple, straightforward, and perfect for frosting a big cake or 7 dozen cupcakes. If you are making a layered cake or cupcakes for a baby shower, bridal shower, or wedding. This will become your new go-to recipe.

It is easy to decorate cupcakes and cakes with this frosting recipe. If you are looking for a buttercream that is pipeable, this works beautifully.

Making Frosting Less Sweet

Make sure to use real butter, I use salted butter as the salt in the butter assures that the frosting is not too sweet.

If you choose to use unsalted butter, make sure to add salt in the batter.

Additionally, whipping the butter and shortening for 5 minutes really helps incorporate the flavors as does whipping the buttercream for 5 minutes after everything has been combined.

This homemade buttercream frosting recipe is not too sweet, and just the right amount of buttery richness.

Buttery and Fluffy Frosting

How to Make Simple Buttercream Frosting

First, make sure that your butter and shortening are softened.

Cream the butter and shortening until they are fluffy. Mix for 5 minutes. I let the stand mixer do the work. It will turn a pale yellow with fully incorporated.

Then slowly add in the powdered sugar, continuing to beat the mixture until it is well blended.

Then slowly add in the vanilla and milk or heavy cream and beat on low speed until combined.

Finally, turn up the speed to medium-high and beat for another 5 minutes.

This creates the most creamy and ultra-fluffy simple buttercream frosting.

It is ready to frost birthday cakes, wedding cakes, cupcakes, or as a filling for sandwich cookies.

How to Make Icing Without Butter?

Swap out the butter for shortening or cream cheese. For instance, this recipe calls for a pound of butter. Just leave out the butter and add a pound of cream cheese or shortening if you prefer.

Just follow the ingredients listed in the recipe, except for the butter.

Hazelnut or Peanut Butter Frosting

Icing Recipe Variations: Change the Buttercream Flavors.

This easy recipe can be infused with many different flavors to accompany your baked goods.

Tasty Pro Tip. Put your homemade buttercream inside your cupcakes. Try using one flavor as a cupcake filling and a different flavor on top.

Add your flavoring of choice when adding the liquid ingredients. Make sure to fully incorporate into the frosting mixture.

Here are a few ideas.

Hazelnut Buttercream. 4 ounces of Nutella.

Peanut Butter Buttercream. 4 ounces of Peanut Butter.

Lemon and Orange Buttercream. 3 tablespoons fresh lemon juice and 6 tablespoons fresh orange juice.

Cherry Buttercream. 5 Tablespoons of Maraschino Cherry Juice.

Caramel Buttercream. Add 4 ounces of store-bought caramel sauce.

Lemon Orange Buttercream Frosting

How to Store Buttercream Icing?

Store leftover buttercream or make this ahead of time and store in an airtight container in the refrigerator up to two weeks. When you are ready to use, just let it come to room temperature. Re-whip to bring it back to a fluffy consistency before using.

Freeze in an airtight container up to two months. Thaw and bring to room temperature before re-whipping.

How Far in Advance Can I Make a Cake with Buttercream Icing?

A frosted cake should be wrapped in plastic wrap, so it doesn’t lose moisture. Refrigerate the frosted cake up to two days before serving.

If you need to make it a week ahead of time, freeze the cake separately and refrigerate the frosting.

Ideally, you should make the cake and buttercream and store them separately until ready to decorate. Wrap the cake in plastic wrap and aluminum foil and it can be frozen up to two months. The buttercream can be stored in an airtight container and stored in the refrigerator up to a month or frozen up to two months.

When ready, just thaw the cake and buttercream. You may have to rewhip the buttercream to get it nice and fluffy again.

How can you tell when frosting has gone bad?

It will smell like lacquer. . When there is discoloration in your frosting from light to a darker color, the texture suddenly turns thicker it is no longer safe to eat.

Simple Buttercream Frosting Large Batch
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Simple Buttercream Frosting Large Batch

This simple buttercream frosting recipe from scratch tastes amazing. It’s easy to make and can be whipped up in just a few minutes. Plus, it yields a large batch so you can frost plenty of cakes or cupcakes. Actually, you will have enough to fluffy frosting to decorate about 7 dozen cupcakes: 10 cups of frosting.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: bakery recipe, buttercream frosting, easy recipe, icing recipe
Servings: 84 cupcakes or 10 cups
Calories: 72kcal

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Ingredients

  • 8 Ounces Butter 2 sticks softened
  • 8 Ounces Shortening softened
  • 5 Cups Powdered Sugar also called confectioner’s sugar
  • 1/2 Cup Milk or Heavy Cream
  • 1 Teaspoons Vanilla Extract can use clear vanilla extract
  • Food Coloring as desired

Instructions

  • You can make this with a hand mixer; however, I prefer my stand mixer as you will be letting this mix for quite a long time to get the ultra-fluffy buttercream.
  • With a paddle attachment, add softened butter and shortening to the bowl of a stand mixer. Beat the butter and shortening on medium until well combined and lump free, 5 minutes.
  • Adjust the mixer to low speed and begin adding the powdered sugar a cup at a time. Once the sugar is all added, let the mixer continue to mix for another minute. This helps ensure that the frosting is lump free.
  • Keeping the mixer on the lowest speed, slowly pour in the milk, then vanilla extract.
  • Once the liquid ingredients have been added, lower the bowl, and scrape the sides to make sure that all the ingredients are getting mixed in.
  • Raise the bowl and set the mixer to a high speed and mix for 5 minutes.
  • Use this frosting as is or divide into smaller portions and add food coloring.

Your Own Private Notes

Notes

Icing Recipe Variations: Change the Buttercream Flavors.

This easy recipe can be infused with many different flavors to accompany your baked goods.
Tasty Pro Tip. Put your homemade buttercream inside your cupcakes. Try using one flavor as a cupcake filling and a different flavor on top.
Add your flavoring of choice when adding the liquid ingredients. Make sure to fully incorporate into the frosting mixture.
Here are a few ideas.
Buttercream. 4 ounces of Nutella.
Peanut Butter Buttercream. 4 ounces of Peanut Butter.
Lemon and Orange Buttercream. 3 tablespoons fresh lemon juice and 6 tablespoons fresh orange juice.
Cherry Buttercream. 5 Tablespoons of Maraschino Cherry Juice.
Caramel Buttercream. Add 4 ounces of store-bought caramel sauce.

How to Store Buttercream Icing?

Store leftover buttercream or make this ahead of time and store in an airtight container in the refrigerator up to two weeks. When you are ready to use, just let it come to room temperature. Re-whip to bring it back to a fluffy consistency before using.
Freeze in an airtight container up to two months. Thaw and bring to room temperature before re-whipping.

Nutrition

Calories: 72kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 6mg | Sodium: 18mg | Potassium: 3mg | Sugar: 7g | Vitamin A: 70IU | Calcium: 3mg | Iron: 0.01mg

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