Funky Batter Buttercream Recipe

This Funky Batter Buttercream is smooth, creamy, and lightly flavored with a soft cake-batter taste. I use it for cupcakes, layer cakes, and simple decorating because it spreads easily and pipes beautifully without being too sweet.

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Prep Time 15

Total Time 15

Servings: 4 People

Course: Frosting

Cuisine: American

Calories: 196

Ingredients Equipment Method Notes

Ingredients

1 cup Unsalted butter Room temperature
3½ cups Powdered sugar Sifted
2 teaspoons Vanilla extract or vanilla bean paste Paste adds deeper flavor
2 tablespoons Whole milk or heavy cream Add as needed
¼ teaspoon Fine salt Optional but recommended

Equipment

1 Stand mixer or hand mixer Paddle attachment preferred
1 Mixing bowl Medium to large
1 Rubber spatula For scraping and smoothing
1 Sifter Keeps frosting smooth
1 Measuring cup set Accurate measurements

Method

Step 1:

Add the room-temperature butter to a mixing bowl. Using a paddle attachment or hand mixer, beat on medium-high speed for about 7 minutes. I stop once the butter looks pale, fluffy, and smooth.

Step 2:

Lower the mixer speed to low and add the sifted powdered sugar one cup at a time. I let each addition fully mix in before adding the next to avoid a gritty texture.

Step 3:

With the mixer still on low speed, add the vanilla and salt. Mix until everything is evenly combined.

Step 4:

Slowly add the milk or cream, one tablespoon at a time, until the buttercream becomes smooth and spreadable.

Step 5:

Let the mixer run on low speed for about 1 minute to remove excess air. The buttercream should be creamy, soft, and ready to use.

Notes

I like to bring this buttercream fully to room temperature before using it for piping or spreading. If it feels too thick, I add a splash of milk. If it’s too soft, I mix in a little more powdered sugar. It stores well in the fridge for up to a week and freezes nicely too.