Perfect Buttercream Ratio
1 : 2
Butter : Powdered Sugar (by weight)
227g butter + 480g sugar
= 1 cup butter + 4 cups sugar = 3 cups frosting
Classic American Buttercream
Ingredients
- Unsalted butter (softened) 227g (1 cup)
- Powdered sugar (sifted) 480g (4 cups)
- Heavy cream or milk 2-4 tbsp
- Vanilla extract 1 tsp
- Salt ¼ tsp
Yields:
• 3 cups frosting
• 24 cupcakes (piped)
• 1 two-layer 8-9" cake
Instructions
- 1. Beat butter 2-3 min until creamy, pale.
- 2. Add powdered sugar 1 cup at a time, beating well.
- 3. Add vanilla + salt. Beat 1 min.
- 4. Add cream 1 tbsp at a time until desired consistency.
- 5. Beat on high 3-5 min until light and fluffy.
- 6. Use immediately or store airtight 3 days (room temp).
🧈 Butter Temperature is Everything!
Butter should be 65-68°F (room temp, not melted). Press with finger - should indent easily. Too cold = lumpy. Too warm = greasy, separates.
Buttercream Styles Comparison
| Type | Ratio | Taste | Difficulty |
|---|---|---|---|
| American | 1:2 (butter:sugar) | Very sweet, buttery | ⭐ Easy |
| Swiss Meringue | 1:1:2 (whites:sugar:butter) | Silky, less sweet | ⭐⭐ Medium |
| Italian Meringue | 1:2:2 (whites:sugar:butter) | Light, stable | ⭐⭐⭐ Hard |
| French | Egg yolk base | Rich, custard-like | ⭐⭐⭐ Hard |
| German (Ermine) | Milk roux + butter:sugar 1:1 | Balanced, not too sweet | ⭐⭐ Medium |
Flavoring & Customization
Popular Flavor Variations
- Vanilla: 1 tsp vanilla extract (standard)
- Chocolate: + ½ cup cocoa powder (reduce sugar by ¼ cup)
- Strawberry: + 3 tbsp freeze-dried strawberry powder
- Lemon: + 2 tbsp lemon juice + 1 tsp zest
- Coffee: + 1 tbsp instant espresso powder
- Cream Cheese: Replace half butter with cream cheese
Consistency Adjustments
- Too Thick: Add 1 tbsp cream at a time, beat well
- Too Thin: Add ¼ cup powdered sugar, or chill 15 min
- Too Sweet: Add pinch salt or 1 tsp lemon juice
- For Piping: Use less cream (stiff consistency)
- For Spreading: Add more cream (softer)
- Curdled: Warm bowl slightly + beat vigorously