Quick-and-Easy Buttercream

Preparation info
  • Makes about

    5 cups

    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This is the easiest buttercream to make because there is no fussing with egg yolks or whites. All you do is beat together confectioners’ sugar and butter.


  • pounds cold butter, sliced
  • cups confectioners’ sugar


In a bowl, combine the butter and sugar. Using a stand mixer fitted with the paddle attachment or a handheld mixer, start on low speed and then gradually increase the speed to high. Beat for about 5 minutes, or until smooth and fluffy. Use the frosting immediately or store in a cool place for 1 day.