Name: Quick and Almost-Professional Buttercream Icing
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, at room temperature; 2 cups confectioners’ sugar, sifted; 1 1/2 teaspoons pure vanilla extract; 2 tablespoons milk; 3 drops food coloring, or as needed (optional)

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This quick and almost-professional buttercream icing is a smooth, fluffy, and versatile frosting that comes together in minutes. Perfect for cakes, cupcakes, or cookies, this recipe delivers bakery-quality results with simple ingredients you likely already have on hand.

Why You’ll Love This Recipe

Quick and easy, ready in under 10 minutes
Smooth, creamy texture that spreads and pipes beautifully
Only a handful of basic ingredients required
Can be flavored or colored to match any dessert
Perfect for both beginners and experienced bakers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
1 1/2 teaspoons pure vanilla extract
2 tablespoons milk
3 drops food coloring, or as needed (optional)

Directions

In a stand mixer fitted with the paddle attachment, cream butter until smooth and fluffy.
Gradually add confectioners’ sugar, beating until fully incorporated.
Mix in the vanilla extract.
Add milk and beat for 3 to 4 minutes until light and creamy.
If using, add food coloring and beat for 30 seconds or until desired color is reached.
Use immediately or store in an airtight container at room temperature for up to 3 days.

Servings and timing

This recipe makes enough icing for about 12 cupcakes or a single-layer 9-inch cake.

Prep time: 10 minutes
Total time: 10 minutes

Variations

Add 1/2 teaspoon almond, lemon, or peppermint extract for different flavors.
Substitute heavy cream for milk for an even creamier texture.
Mix in cocoa powder to make a quick chocolate buttercream.
Use gel food coloring for vibrant shades without altering consistency.
Whip in a few tablespoons of cream cheese for a tangy twist.

Storage/Reheating

Store buttercream in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week, bringing it to room temperature before using.
Freeze for up to 3 months. Thaw in the refrigerator overnight, then beat again before using.

FAQs

Can I make buttercream icing ahead of time?

Yes, it stores well at room temperature, in the fridge, or in the freezer.

Why is my buttercream too runny?

You may have added too much milk. Add more confectioners’ sugar to thicken.

Why is my buttercream too stiff?

Beat in a little extra milk, 1 teaspoon at a time, until desired consistency is reached.

Can I double this recipe?

Yes, simply double the ingredients and mix as directed.

How do I get a pure white buttercream?

Use clear vanilla extract and whip the butter for several minutes to lighten its color.

Can I use salted butter?

Yes, but reduce or omit added salt in the recipe to avoid an overly salty flavor.

Is this buttercream good for piping?

Yes, it holds shape well and works beautifully for decorating cupcakes and cakes.

Can I make this buttercream vegan?

Yes, substitute plant-based butter and non-dairy milk.

How long can frosted cakes sit out?

Cakes frosted with buttercream can sit at room temperature for up to 3 days.

Can I use this icing under fondant?

Yes, this buttercream creates a smooth surface for covering cakes with fondant.

Conclusion

Quick and almost-professional buttercream icing is a must-have recipe for any baker. With its smooth, creamy texture and customizable flavor, it’s perfect for topping cakes, cupcakes, and cookies. Whether you’re baking for a special occasion or just want a simple frosting, this recipe guarantees delicious, professional-looking results every time.