This buttercream is super easy and delicious! It’s called V.2 because it is an altered recipe from the original (from Lauren Kitchens) for those who prefer a sweeter icing. I find it is also perfect for piping flowers! This recipe has more powdered sugar and a little more egg whites than Lauren’s. You will also notice the final amount is 11 cups, which will happily fill a Kitchen Aid mixer (feel free to adjust using the adjustment serving box below). Use this with our Cake Calculator icon in the menu) to make your cake life more efficient!


An extra TIP! How I store my leftover buttercream!

When freezing buttercream or ganache, I will put it in plastic wrap and then into a zip lock bag. I find this much more space efficient for my freezer, fewer dishes to clean and cost effective! Take it out the night before you need it again, unwrap it while it’s still cold and put it in a bowl at room temp to thaw overnight. Next day, whip up again and you’re ready to go! Great for small amounts of different colors too!


Print Recipe
Easy and Delicious Buttercream V.2
This recipe has been altered from Lauren Kitchen's recipe to better suit some palettes (sweeter) and also I find it a little better for piping/flowers. It's great for underneath fondant also as it gets nice and solid in the fridge.
Votes: 6
Rating: 5
Rate this recipe!
Type of Recipe Filling, Icing
Type of Recipe Filling, Icing
Votes: 6
Rating: 5
Rate this recipe!
  1. Measure egg whites in your mixing bowl.
  2. Tare. Measure powdered sugar in bowl. (Or in separate bowl, either way, add powdered sugar at this time)
  3. Using the paddle attachment, beat on medium/high (6 on KA) for 5 minutes. You are essentially creating a soft peak, glossy royal icing at this point. If it does not "peak", do not worry, our main concern is to dissolve the powdered sugar. You can incorporate more air into it down the line.
  4. Make sure your butter is SOFT. Room temperature often isn't soft enough for me, so I'll put it in the microwave for 10 more seconds to make sure it's super soft to the touch. This will allow air to beat into the mixture easier.
  5. Set mixer to medium, gradually add butter. Scrape bowl.
  6. Don't forget to add your vanilla! Now, beat for 5-10 minutes on medium/high (6 on KA) until light and fluffy.To help remove larger air bubbles that may have formed, I reduce it to a low setting and let it mix for approx 2 minutes.
  7. Fluffy delicious buttercream! Nom nom nom. See below for storage and other notes!
Recipe Notes

Notes via Lauren Kitchens:

Storage: The day after you make the buttercream, you will need to whip it at medium speed for 5 minutes. Store at room temp (68-74 degrees F) for up to 2 weeks. (Yes, you heard her correctly). Store in the fridge for up to 2 months. Store in freezer for up to 6 months.

Color: Use gel paste or oil colors to color your buttercream.

Egg Whites: Purchase the pasteurized egg whites in the grocery store next to the eggs. Most carton eggs are pasteurized. You can use fresh egg whites but it will decrease the shelf life of the buttercream unless you pasteurize them yourself. I do not recommend using meringue powder as a replacement.

Tips from Avalon:

For hot and humid areas, you have the option to take anywhere from 1/4 to 1/3 of the total amount of butter out and replace it (in weight) with shortening. If you have particularly warm hands and are doing a lot of piping (that includes buttercream flowers), I suggest this recipe with 1/4 of the total amount of butter replaced with shortening. I'm not a huge shortening icing fan, BUT some places *need* it for climate purposes.



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  1. Felicia Patrick 3 years ago

    When should you add the teaspoon of lemon juice?

    • Author
      Avalon Cakes 3 years ago

      Good catch Felicia! I add it during the mixing of the eggs and the sugar! 🙂

  2. Marcia 3 years ago

    Thanks for sharing and for the helpful tips.

  3. Jewel Burgess 3 years ago

    I look forward to trying this..do you put in all the powered sugar in the bowl in step 3? Then whip it?

    • Author
      Avalon Cakes 3 years ago

      Hey! Yes, sorry I didn’t make that very clear… I acutally said in step two “measure powdered sugar in bowl” meaning press tare on your bowl and add it to the bowl. Sorry, I realize that wasn’t very clear 🙂

  4. Stacey Jimenez 3 years ago

    Are we supposed to mix with a whisk attachment, like the directions say or use a paddle attachment as shown in the photos?

    • Author
      Avalon Cakes 3 years ago

      Yikes! Good catch, for some reason that is old information… all updated now! <3 (Paddle!)

  5. Melanie Baker 2 years ago

    I forgot the lemon juice. I realized that it was missing from top recipe after I made and was reading comments again.
    Does it make a difference?

    • Author
      Avalon Cakes 2 years ago

      Yeah you’re totally fine, its’ just to help the eggs get a little bit more volume, but not 100% necessary

  6. Melanie Baker 2 years ago

    Ok great 🙂 thank you.

  7. Susan 2 years ago

    Are the egg whites mwSured by weight or volume!

    • Author
      Avalon Cakes 2 years ago

      Weight 🙂 You can do volume too though it’s very comparable with egg whites, a little more or less won’t hurt this recipe 🙂

  8. Veronica Sitner 2 years ago

    For the pasteurized eggs, can you use the ones from the carton? or should we use whole eggs and separate out. I know when I’m making meringue cookies, the ones from the carton don’t whip sturdy enough

  9. Veronica Sitner 2 years ago

    hahaha sorry!!! just saw your notes at the bottom of the recipe…duhhhhhhhh

  10. Aisha 2 years ago

    Thanks for this recipe Avalon. I’m just wondering how this version is sweeter since the butter amount has increased but the amount of sugar has remained the same? Thanks for your input.

    • Author
      Avalon Cakes 2 years ago

      Hi Aisha, in Lauren’s recipe there is only 1 lb of powdered sugar. 🙂

  11. Aisha 2 years ago

    🙂 lol….read Aisha, read.

  12. musi 2 years ago

    Tastes so yummy and beautiful.

  13. Cecilia Zumaran 2 years ago

    I would like to try this recipe, but here I can’t find pasteurized eggs. How do you do?

  14. Jane 2 years ago

    How much lemon juice is needed? Thanks jane

  15. Karen 2 years ago

    Thank you for your recipe, I am anxious to try it but was wondering if you could use 1/2 butter and 1/2 high ratio shortening.

    Thank you

    • Author
      Avalon Cakes 2 years ago

      It should work just fine!

  16. Rena 2 years ago

    This recipe is the best buttercream I have tried. It is really smooth, silky, and pipes great. I can not thank you enough for sharing!


  17. Elishevadadoun 2 years ago

    im not understanding where everyone is getting the lemion juice part…….. its not in the recipe. am i missing something ?

    • Author
      Avalon Cakes 2 years ago

      I had it in there in the beginning, then realized it was fine without it 🙂

  18. Jessica Rynders 2 years ago

    If I have had the buttercream in the fridge can I let it come to room temperature and then freeze it?

    • Author
      Avalon Cakes 2 years ago

      Yep! You just want to stay away from freezing and re-freezing… that is when things can get a little iffy.

  19. mayra 2 years ago

    just want to confirm. the recipe does not cook the eggs? so its raw pasturized eggs?

    • Author
      Avalon Cakes 2 years ago

      That is correct, raw pasteurized eggs. Because they are pasteurized, they have already gone through the bacteria killin’ process 🙂

  20. Kia 2 years ago

    Ive tried this recipe using Aguafaba (chickpea brine) and its delicious!

    • Author
      Avalon Cakes 2 years ago

      That is SO awesome to hear! I was jut thinking that the other day!

  21. Diana 2 years ago

    Al estar las claras de huevo crudas y no cocinadas como con el smb o el italian meringue buttercream no tiene que estar esta crema en la nevera,puede estar fuera de la nevera a temperatura ambiente,no se pone mala?

    • Author
      Avalon Cakes 2 years ago

      ¡Hola! Debido a que se usa con claras de huevo paturizadas, el proceso de matar bacterias de cocinar los huevos ya ha ocurrido. Es por eso que los huevos deben ser pasturizados. Sólo sigue la lista anterior para la vida útil.

  22. Oreva 2 years ago

    Thanks so much for sharing

  23. Christy 2 years ago

    I prefer a less sweet icing but need something that will be firm as I am in south Louisiana! Will reducing the powdered sugar affect the stiffness?

  24. Gabriela 2 years ago

    Hi Avalon!
    Would this recipe work to go under fondant? I just can get over working with chocolate ganache, it holds the shape good when it comes to a 3D cakes! … but i do need/want to have another options that achieve the same results as ganache does for me.
    Thank you so much!

    • Author
      Avalon Cakes 2 years ago

      Yes, works great as long as you can get it cold before applying the fondant 😀 I love it!

  25. Wanda Gillum 2 years ago

    Is this as sweet as typical ABC?

  26. Lauren 2 years ago

    Hi there Avalon…i love this buttercream soooo much, its an absolute dream to make/work with/eat! My question is, can you add melted chocolate to make a choccy buttercream? How much would you suggest to add and will it affect the consistancy? Thank you kindly xxx

  27. Rena Heath 2 years ago

    Hi! Has anyone tried making a cream cheese version with this recipe? If so how much cream cheese would you add?