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Quick Buttercream Frosting

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Quick Buttercream Frosting Recipe

You may use all butter in this quick buttercream, but using vegetable shortening makes a frosting that will be a little firmer in warmer temperatures. Also, using the optional meringue powder, while not necessary, will help your frosting holds its shape. This amount of frosting is sufficient to frost the top of a 9" x 13" cake, or about 15 to 18 cupcakes. If you're frosting a layer cake, double the recipe to have enough frosting to pipe decorations.

At a glance

2 1/2 cups
Nutrition information


Choose your measure:

  • 1/2 cup (8 tablespoons) unsalted butter or vegetable shortening, or a combination
  • pinch of salt
  • 1 tablespoon meringue powder, optional, for "holding power"
  • 1 teaspoon vanilla extract
  • 2 1/2 to 3 cups confectioners' sugar or glazing sugar
  • 2 to 4 tablespoons milk


  1. Beat the butter and/or shortening until fluffy.
  2. Beat in the salt, meringue powder, and vanilla.
  3. Add the confectioners' or glazing sugar and 2 tablespoons of the milk, and beat until smooth. Scrape the sides and bottom of the bowl.
  4. Adjust the consistency of the frosting as needed by adding more confectioners' sugar or milk.
  5. If you're not going to use the frosting right away, keep it at room temperature, covered, to prevent it from developing a dry crust.

Nutrition Information

  • Serving Size 29g
  • Servings Per Batch 15
Amount Per Serving:
  • Calories 130
  • Calories from Fat 50
  • Total Fat 6g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 10mg
  • Total Carbohydrate 20g
  • Dietary Fiber 0g
  • Sugars 19g
  • Protein 0g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.