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Yep. That’s pretty much it. This is a recipe for a better buttercream frosting than you’ve ever made before. There’s not much else to say…except maybe, you’re welcome.
But in all seriousness, are you as grossed out by regular buttercream as I am? It’s grainy, way too sweet, and tears up your cake. I love Swiss merengue buttercream frosting, and, it’s more simple little sister, flour buttercream frosting. But, Swiss merengue takes too long and flour buttercream doesn’t quite hit the spot.
This is a blend of every buttercream recipe I’ve ever tried and it’s simply just…better. It’s Better Buttercream Frosting.
Outside of tasting better, this buttercream holds its shape like a champ. It’s so spreadable, you’ll have a perfectly smooth cake in minutes. Alternatively, it will hold strong in any piped design, even at an outdoor BBQ in July. (Brave, I know.)
If you’re new to frosting cakes, the most common rookie mistake is trying to use regular knives. Instead, use a frosting tool like this, or this. If you’re after crisp buttercream edges, watch my girl Courtney’s tutorial on getting that professional cake look at home.
I admit I’m not a great cake decorator. I can bake ’em, but I can’t pimp ’em out. However, with YouTube tutorials and the right tools, I can now make beautiful–albeit simple–buttercream cakes.
…And from here on out, I’m never doing it without this Better Buttercream Frosting.
Better Buttercream Frosting
- Stand Mixer
- 1.5 Cup Salted Butter room temperature
- 1.5 Cups Granulated Sugar
- 1 Cup Milk
- 1/4 Cup Heavy Whipping Cream
- 1.5 tsp Vanilla Extract
- 2 TBS Cornstarch or 1/3 Cup flour
- In a medium saucepan, combine sugar, milk, whipping cream, and corn starch (or flour). Over high heat, bring to a full boil, stirring constantly.
- Turn heat down to medium-high and cook for 3-4 minutes, or until mixture thickens (keep stirring!).
- Put the cooked milk mixture into a bowl and let cool to at least room temperature, but preferably slightly chilled. This is the most important part, it CANNOT be warm when you combine it with the butter. This generally takes about 30-60 minutes.
- When the mixture is cooled completely, put the room temperature butter into a stand mixer and mix on high for 3 minutes.
- Turning the mixer speed low, slowly incorporate the chilled, cooked milk, followed by the vanilla. Turn speed back to high, and mix for another 3-4 minutes. The butter and milk will look funny at first, almost like it won't come together. It will smooth out perfectly in the last minute of whipping.
- Use immediately.
If you’re going to color the frosting, add it in with the vanilla. As usual, I recommend AmeriColor gel food coloring for the best hues and tones. As for sprinkles? You know you gotta do it fancy.
If you’re aching for a great chocolate frosting, check out the amazing one I put on top of my most popular recipe: Mississippi Mud.