Pioneer Woman Buttercream Frosting

Pioneer Woman buttercream frosting turns salted butter, powdered sugar and a splash of heavy cream into a fluffy, pipeable dessert topping in 10 minutes. Save this easy homemade cake frosting for birthday parties, cupcake bake sales or holiday cookies, because it's a quick no-cook, no-bake recipe.

Beat the room-temperature butter alone for a full 2 minutes before any sugar goes in, since that is what makes the frosting light. Skip it and you get a dense, greasy frosting that never fluffs up.

Mixing in the heavy cream with half the sugar, instead of dumping everything in at once, keeps the frosting smooth and the powdered sugar in the bowl. Finishing with 3 minutes on medium-high speed whips in enough air that it spreads and pipes like a bakery frosting.

Pioneer Woman Buttercream Frosting

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

20

servings

Prep time

10

minutes

Cooking timeminutes

Calories

215

kcal

Creamy butter whipped with powdered sugar, cream and vanilla makes a light, fluffy frosting that holds a swirl. A few minutes of beating at the end gives it a cloud-like texture that spreads easily.

Ingredients

• 3 sticks salted butter (1 1/2 cups), at room temperature
  

• 6 c. powdered sugar
  

• 2 tbsp. heavy cream, at room temperature
  

• 2 tsp. vanilla extract
  

Directions

• Beat the butter: Beat 3 sticks of room-temperature salted butter in a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, on medium-high speed. Keep going for about 2 minutes, until it turns creamy and light.
• Add half the sugar: Reduce the speed to low and add 3 cups of the powdered sugar. Mix just until combined, so the sugar doesn't puff out of the bowl.
• Mix in the cream: Pour in 2 tablespoons of room-temperature heavy cream while the mixer is still on low. Mix until it is fully incorporated and the frosting looks smooth.
• Add vanilla and remaining sugar: Add 2 teaspoons of vanilla extract and the remaining 3 cups of powdered sugar. Mix on low until everything is blended.
• Whip until fluffy: Increase the speed to medium-high and beat for about 3 minutes. It is ready when it looks light and fluffy and holds soft peaks.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, OXO silicone spatula set, Pyrex 2-cup glass measuring cup, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use unsalted butter instead of salted?

Yes, unsalted butter works if that is what you have. Add a pinch of salt to the bowl, since the salted butter is what balances the sweetness here.

How long does buttercream frosting keep in the fridge?

Keep it in an airtight container in the fridge for up to 1 week. Let it come to room temperature and give it a quick whip before using it again.

Can I make this frosting ahead of time?

Yes, you can make it a few days ahead and store it in the fridge. You can also freeze it in an airtight container for up to 1 month, then thaw it overnight in the fridge.

Can I make buttercream frosting without a stand mixer?

A hand mixer in a large bowl works just as well. It can also be done by hand with a sturdy whisk, though it takes more time and arm strength to get the butter light.

Why is my buttercream frosting too runny or too stiff?

Runny frosting usually means the butter was too warm, so chill the bowl for 15 minutes and whip again. If it is too stiff, beat in a teaspoon of heavy cream at a time until it spreads easily.