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bakery frosting

No-Fail Buttercream Frosting

No-Fail Buttercream Frosting: Thick and fluffy frosting that works every time! Tips, tricks, and secret ingredients to make the perfect American buttercream for piping or spreading.
Course Desserts
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 1/4 cups
Calories 200kcal
Author Allison McGee


  • Cuisinart CSB-300 Rechargeable Hand Blender with Electric Knife, One Size, DAA
  • Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
  • Pyrex Glass Mixing Bowl Set
  • KitchenAid KSB1570SL 5-Speed Blender with 56-Ounce BPA-Free Pitcher - Silver


  • 1 cup salted butter room temperature
  • 4 cups powdered sugar
  • 1 teaspoon Butter Vanilla Bakery Emulsion or vanilla extract
  • 2-3 tablespoons heavy whipping cream


  • In the bowl of an electric mixer, add butter. Beat butter on medium speed with the whisk attachment for about 1 minute, until butter is smooth.
  • Add 1 cup of powdered sugar, and beat until combined. Repeat with 1 more cup.
  • Add bakery emulsion and heavy whipping cream and beat until combined.
  • Add the remaining powdered sugar, one cup at a time, beating until combined after each addition.
  • Beat for about one additional minute, until frosting is thickened, smooth, and fluffy.
  • The frosting should be smooth and fluffy, but stiff enough to hold its shape. If it's too stiff, add more whipping cream, half a tablespoon at a time, until you achieve the desired texture (2-3 tablespoons total).