If you’ve ever watched your gorgeous buttercream go a little… soft and slouchy at a summer party, this one’s for you. This buttercream frosting recipe is designed to stay fluffy, pipeable, and smooth longer in warm weather (without tasting like a science project).
It’s the classic American-style buttercream vibe—sweet, creamy, reliable—with a couple smart tweaks and party-proof tips so your cupcakes and cakes look cute from set-up to last slice.
Why You’ll Love This
It’s quick, stable, and easy to pipe, with options to make it extra heat-tolerant for outdoor parties, buffets, and long photo moments—while still tasting rich and buttery.
Ingredients
- 1 cup (226g) unsalted butter, softened but still cool to the touch (around 65–68°F)
- 1/2 cup (95–100g) vegetable shortening (butter-flavored if you like)
- 5 cups (600g) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine salt
- 2–4 tablespoons heavy cream (or whole milk), as needed
- Optional for extra stability: 1–2 tablespoons meringue powder
How to Make It
- Set yourself up: Use a stand mixer or hand mixer. Make sure your bowl isn’t warm (a warm bowl melts frosting fast). If your kitchen is hot, chill the bowl for 5 minutes, then dry it well.
- Beat the fats: Add the butter and shortening to the bowl. Beat on medium-high for 2–3 minutes until very smooth, lighter in color, and creamy. Scrape down the bowl.
- Add vanilla and salt: Mix in the vanilla and salt until combined. If using meringue powder, add it here and mix for 30 seconds.
- Incorporate powdered sugar gradually: Add powdered sugar 1 cup at a time, mixing on low so you don’t create a sugar cloud. After each addition, scrape down the bowl and mix again.
- Adjust the texture: Once all the sugar is in, add 2 tablespoons cream and beat on medium-high for 1 minute. Add more cream (1 tablespoon at a time) until it’s spreadable and pipeable, but still holds peaks.
- Whip for structure: Beat on medium-high for another 2–3 minutes. This builds a stable, fluffy structure. If it looks too airy with big bubbles, reduce speed to low for 30 seconds to smooth it out.
- Test the hold: Scoop a little onto a spatula and flip it upside down. It should cling and hold a soft peak. If it droops, add 2–3 tablespoons more powdered sugar and beat again.
- Use immediately or stage it: Frost right away for the smoothest finish. If you’re prepping ahead, cover the bowl tightly and keep it in a cool spot until you’re ready to pipe.
Tips for the Best Results
- Temperature is everything: Butter should be softened but not glossy or melty. If it’s too warm, your frosting will be loose no matter what.
- Shortening = heat insurance: The butter-shortening combo keeps flavor while making it more warm-weather friendly than all-butter versions.
- Don’t skip the whip: Beating long enough makes it lighter and more stable. Under-mixed buttercream can look greasy and slide faster.
- Sift for smooth piping: Sifted powdered sugar helps prevent clogs in piping tips and gritty frosting.
- Keep the cake cool before frosting: Even slightly warm cake layers can melt your frosting from the inside out.
- Outdoor party strategy: Refrigerate frosted cupcakes/cake until 30–45 minutes before serving, then keep them in the shade. A covered cake stand helps, but avoid direct sun.
- Fix it fast if it gets soft: Pop the bowl (or piping bag) in the fridge for 10–15 minutes, then re-whip briefly.
- For sharp edges: Chill the frosted cake 15 minutes between coats (crumb coat + final coat).
Variations
- Chocolate: Add 1/2 cup (45g) unsweetened cocoa powder (sifted). You may need an extra 1–2 tablespoons cream.
- Citrus: Swap vanilla for 1 teaspoon lemon or orange extract, and add 1–2 teaspoons zest (super finely grated).
- Almond bakery-style: Use 1 1/2 teaspoons vanilla + 1/2 teaspoon almond extract.
- Strawberry: Add 2–3 tablespoons freeze-dried strawberry powder (not syrup). It boosts flavor without thinning the frosting.
- Extra party-proof (stiffer): Add 1–2 extra tablespoons powdered sugar and reduce cream slightly for taller swirls that hold longer.
- Color it: Use gel food coloring (liquid can loosen the texture). Add a little at a time and mix well.
Storage & Reheating
Store buttercream in an airtight container at room temperature for up to 2 days if your kitchen is cool; otherwise refrigerate up to 1 week. Before using, bring to room temp, then re-whip for 1–2 minutes to restore fluffiness (add a teaspoon of cream if needed). Buttercream also freezes well for up to 2 months—thaw overnight in the fridge, then re-whip.
FAQ
How warm is “too warm” for buttercream to hold up?
If your space is consistently above about 75°F (especially humid), buttercream will soften faster. This recipe holds up better than all-butter frosting, but for outdoor events, keep it chilled until close to serving and avoid direct sun.
Can I make this without shortening?
You can, but it won’t be as warm-weather stable. If you go all-butter, use 1 1/2 cups (339g) butter total, keep everything cooler, and plan on refrigerating the frosted dessert until serving time.
Why does my buttercream look curdled or separated?
Usually temperature: either the butter was too cold (won’t emulsify) or too warm (turns loose/greasy). If it’s curdled from being cold, keep mixing for a few minutes and it often smooths out. If it’s too warm, chill the bowl 10–15 minutes, then re-whip.
How do I make it stiff enough for piping flowers and tall swirls?
Use the lower end of cream (start with 2 tablespoons), add 2–4 extra tablespoons powdered sugar, and consider adding 1–2 tablespoons meringue powder. Chill the piping bag for 10 minutes if your hands run warm.
How much frosting does this make?
This batch makes about 5 to 5 1/2 cups of frosting—enough to generously frost 12–18 cupcakes (depending on swirl size) or to frost and fill a two-layer 8-inch cake. For a tall, heavily decorated layer cake, consider scaling up by 1.5x.