If you’ve ever struggled with buttercream that melts or loses shape while piping, this recipe is about to change everything. This simple, firm buttercream is beginner-friendly, holds its shape even at room temperature, and is incredibly easy to work with—especially if you're into piping beautiful flowers or decorating cupcakes and cakes.
What makes this frosting so special is how stable and efficient it is. You only need a few basic ingredients and a mixer, and you’re good to go. It’s the kind of recipe that saves you time in the kitchen while still giving you that professional, clean finish.
Want vibrant colors for your frosting? This base is amazing for tinting, and the texture stays smooth and pipeable for hours. You can even swap out butter for white shortening to get a brighter, whiter frosting color—perfect for wedding cakes or when you want those pastel colors to really pop. Whether you're decorating cupcakes, cookies, or a birthday cake, this firm buttercream is a reliable go-to that holds up beautifully in warm weather.
Easiest Stable Buttercream Frosting – No Melting, Super Easy, and Perfect for Piping!
Ingredients
- 200 g unsalted butter (softened)
(or use white shortening for a whiter result) - 400 g powdered sugar (sifted)
- 1 tsp vanilla extract (optional, for flavor)
- 1–2 tbsp milk or heavy cream (adjust texture)
How to Make It
- In a mixing bowl, beat the softened butter (or shortening) until smooth and pale—about 2–3 minutes on medium-high speed.
- Gradually add the sifted powdered sugar, about 1/3 at a time, mixing well after each addition to avoid clumps.
- Once all the sugar is incorporated, add vanilla extract and 1 tablespoon of milk or cream. Beat on high for another 2–3 minutes until fluffy.
- Adjust the consistency with more milk (for a softer texture) or more powdered sugar (for a stiffer texture).
- Your buttercream is now ready for coloring and piping!
- For a whiter buttercream, use white shortening instead of butter.
- You can add gel food coloring to tint the buttercream without changing the texture.
- Store in an airtight container at room temp for 1 day, or refrigerate up to a week. Just re-whip before using again.
🧁 Q: Can I use margarine instead of butter?
You can, but butter or white shortening gives better stability and flavor. Margarine might make it too soft or greasy.
🌡️ Q: How do I keep my buttercream from melting?
Use white shortening or a butter-shortening combo! Also, avoid over-whipping and keep your kitchen cool while piping.
🎨 Q: Can I color this frosting?
Yes! Just add gel food coloring after whipping. It holds color well and stays smooth—perfect for decorating cupcakes or cakes.
