Creamy Buttercream Frosting

Creamy Buttercream Frosting

71 Reviews 6 Pics
Recipe by  mom2frankandy

“The success of this frosting is in the technique, not the ingredients. It's so creamy and not too sweet.”

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Adjust Servings

Original recipe yields 2 layer cake



  1. In a large bowl, Whip the butter on high speed, occasionally scraping down the sides of the bowl. Whip until double in volume. This takes a very long time, approximately 10 minutes.
  2. While still whipping, drizzle in the heavy cream. Continue whipping until the mixture is stiff, approximately 2 to 4 minutes.
  3. Add 1/2 of the confectioners sugar and whip until smooth. At this point, you can taste the frosting and determine if you would like to add more sugar to sweeten to taste.
  4. Thickly frosts top and sides of two 9 inch cakes.

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Reviews (71)

Rate This Recipe


As a cake designer and baker I found this recipe to be one I will use over and over again! I have tested many and this tastes and looks like an authentic Italian buttercream...but with less work!



This is the same recipe I have, but she's right--it's all in the technique! I whipped it the full 10 minutes and it made a world of difference! Give it a try, it's well worth the extra time.



I have been using this recipe for a little while now on all my cakes. My family loves the taste. I dislike shortening based frostings. The fact that I can control the sugar is nice. I use a little more sugar for kids cakes and less for adults. You can flavor to your liking as well. Excellent!

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Amount Per Serving (12 total)

  • Calories
  • 380 cal
  • 19%
  • Fat
  • 38 g
  • 59%
  • Carbs
  • 11 g
  • 4%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 109 mg
  • 36%
  • Sodium
  • 226 mg
  • 9%

Based on a 2,000 calorie diet



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Chocolate Fudge Buttercream Frosting


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Creamy Frosting