Buttercream Rosette Cake
I’m sharing my favorite buttercream for piping, filling and frosting! As you can see, this buttercream yields vidid colors when colored with Americolor or Wilton food gels.
Dan's Buttercream
Our favorite American buttercream recipe makes the perfect filling and frosting for your cakes!
Dan: Dan
Ingredients
- 1 pound of unsalted butter, softened
- 1.75 pounds of 10x powdered sugar (sift if there are any lumps)
- 3-4 tablespoons of skim milk
- 2 teaspoons of quality vanilla extract
- ⅛ teaspoon of table salt (dissolve in milk)
Instructions
- Beat the butter in a stand mixer until it is creamy and slaps the sides of the bowl. Scrape your bowl. Add 3 tablespoons of milk and extracts and blend slowly until combined. Raise speed to medium and beat to form a smooth butter mixture.
- Add half of the powdered sugar and blend on low until combined. Scrape bowl, add the remaining sugar and set the mixer to medium low (speed 2 on a Kitchenaid) and blend for 2-3 minutes.
- Resist the urge to add more milk right away because the buttercream will thin out as it mixes.
- After mixing on low for 2-3 minutes you can choose to add more milk, 1 teaspoon at a time, to reach your desired consistency.
- Scape your bowl and then set the mixture to medium low (speed 2 on a Kitchenaid) and mix for 10 minutes. You may scrape the bowl half way through.
- Frosting can be made softer with the addition of milk, ½ teaspoon at a time. Will keep for 3 days at room temp, or 2 weeks refrigerated.
Notes
Buttercream Variations:
Add ½ cup marshmallow fluff to finished buttercream.
Stir in a generous amount of chopped oreos for a delicious cookies and cream filling.
Add up to ½ cup of creamy peanut butter to finished buttercream.
Add 2-3 ounces of melted and cooled bittersweet baking chocolate to finished buttercream.
Dissolve 2-4 teaspoons of instant espresso powder into your vanilla extract for coffee buttercream. Also works with the melted chocolate for mocha buttercream.
Eliminate vanilla extract and add up to 2 teaspoons of peppermint, lemon, orange, coconut or almond extracts. You may choose to add a few drops of vanilla just to round off the flavor.
Other Notes:
*When making this recipe for cakes with a buttercream finish, it is best to double it. This will make a batch of icing that completely fills a 5 quart Kitchenaid mixer bowl. A doubled batch should fill the bowl beyond the beater leaving your resulting icing smooth and fairly free of air bubbles. Adding the liquids before the sugar and mixing only on a low speed prevents the formation of pesky air bubbles that cause problems when trying to frost a buttercream cake smoothly. It is important to mix the icing for the full 10 minutes in the final step. However, if you would prefer a fluffier aerated icing for cupcakes or cakes you can simply raise the mixer speed to medium and beat the icing for 4-5 minutes.
*In warm weather, when piping flowers or peaked designs, consider replacing 25% of the butter with a quality shortening such as Crisco.
Add ½ cup marshmallow fluff to finished buttercream.
Stir in a generous amount of chopped oreos for a delicious cookies and cream filling.
Add up to ½ cup of creamy peanut butter to finished buttercream.
Add 2-3 ounces of melted and cooled bittersweet baking chocolate to finished buttercream.
Dissolve 2-4 teaspoons of instant espresso powder into your vanilla extract for coffee buttercream. Also works with the melted chocolate for mocha buttercream.
Eliminate vanilla extract and add up to 2 teaspoons of peppermint, lemon, orange, coconut or almond extracts. You may choose to add a few drops of vanilla just to round off the flavor.
Other Notes:
*When making this recipe for cakes with a buttercream finish, it is best to double it. This will make a batch of icing that completely fills a 5 quart Kitchenaid mixer bowl. A doubled batch should fill the bowl beyond the beater leaving your resulting icing smooth and fairly free of air bubbles. Adding the liquids before the sugar and mixing only on a low speed prevents the formation of pesky air bubbles that cause problems when trying to frost a buttercream cake smoothly. It is important to mix the icing for the full 10 minutes in the final step. However, if you would prefer a fluffier aerated icing for cupcakes or cakes you can simply raise the mixer speed to medium and beat the icing for 4-5 minutes.
*In warm weather, when piping flowers or peaked designs, consider replacing 25% of the butter with a quality shortening such as Crisco.
This buttercream works perfectly under fondant and gets hard when chilled. To cover a cake in fondant, fill and frost your cakes layers with this buttercream and chill for at least 4 hours (I prefer overnight.) It will be a breeze covering your cake!
How to make chocolate buttercream-Replace 4 ounces of the powdered sugar (about 1 cup) with 4 ounces of high quality cocoa powder (about 1 cup)
Hi Dan! Is this a crusting or non-crusting buttercream? Thanks!
Hi Vicki! This is a crusting buttercream. If you need a non-crusting buttercream I would recommend reducing the powdered sugar to 1 pound (to equal the amount of butter,) and to replace the milk with pasteurized liquid egg whites. This will make a fairly non-crusting buttercream.
Happy Baking!!
Dan, would I just add the egg whites and beat, following the instructions as they are written?
Thank you,
Trevor
Hi Trevor,
Yes, you can use pasteurized egg whites in places of the milk and reduce the sugar to make a buttercream that is similar to a Swiss meringue, one that wont crust. Simply mix the recipe as written, replacing the milk with the egg whites and also reducing the sugar to one pound.
This looks great! Just finished your Spring Baking championships and I’m glad you’re staying, it was a close. Look forward to next week’s episode and checking out the rest of your recipes as some inspiration. Good luck!
HI Dan! Why skim milk??
Hi Gabbi-
Good question. Fat free milk just happens to be what I use, but whole milk, cream, and buttermilk would even work! You may just need a touch more liquid when using a one of the richer options.
Happy Baking!
Dan
Would this work well to freeze? I don’t need to make that much icing at one time usually, but want to follow your recipe to get the best texture.
Hi Candace- Buttercream does freeze well! I would recommend placing any extra buttercream in a gallon sized freezer bag, removing the air and then placing it in a second bag. It should keep for up to one month. When you want to use it, allow to thaw overnight and then transfer to a bowl and stir until smooth.
Happy Baking! ~Dan
Hey Dan I’m planning on frosting a cake tomorrow and was wondering if I should prepare the frosting tonight and fridge them or do you prefer I make until I’m ready to frost the cake?
Hi Vanessa! I usually prepare buttercream frosting and use it right away on a chilled cake. If you chill the buttercream overnight it will take several hours for it to warm back up to a spreadable consistency. Happy Baking! ~Dan
Hi Dan! I can’t wait to try your favorite buttercream recipe! If you don’t mind, I have a question to make sure I understand correctly. 1.75 lb of powdered sugar equals 6.3 cups. Is this correct? Thank you!
Hi Kristina!
That amount sounds correct- if you find that the icing is to thick you can always adjust with a bit more milk. Enjoy!~Dan
Hi Dan I made Italian ricotta cookies but the glaze was alittle to thin I like it to be thicker and the powdered sugar
taste u can taste thru the lemon flavor. I put meringue powder to see if it would thicken the mixture and take the sugar
flavor away It seemed to take the taste of the sugar but thickening I’m not sure Can u give me some suggestions
Thanks
I’m going to try some of ur cookie recipes for xmas
HI Carolanne. Sometimes powdered sugar glazes can be fussy. If they are too thin it may take a lot of extra sugar to thicken them. If you have the sugar and don’t mind starting over I would remake the glaze, but with half the amount of liquid as last time. Mix the glaze and add additional liquid just a teaspoon at a time until you are happy with it.
You will enjoy my holiday cookie recipes! Let us know what you think. Happy Holidays! ~Dan
Can you make a dairy free buttercream icing?
HI Delana!
Yes you can. Substitute something like earth balance butter spread for the butter and use any dairy free milk or water for the milk. I would also recommend adding an extra teaspoon of vanilla when making dairy free buttercream. If you want to use this under fondant, you’ll want a stiffer dairy free buttercream, so omit 1 tablespoon of liquid.
Happy Baking!
Dan
DAN U SENT ME A MESSAGE MEANT FOR SOMEONE ELSE
Dan This is another message meant for someone else U didn’t answer my question about thickening glazes or frostings?
Hi Dan,
I am planning to make a smash cake for my little son, your recipe for the icing is excellent but I am wondering how coloring branch you recommend for color the icing
HI Danira,
I really Like Americolor, but Wilton works great as well!
Happy Baking!
~Dan
Dan, this cream is enough to cover cake of 6 inch, like yours?
Thank you!
Hello! Yes it certainly will! Happy Baking~ Dan
Hi Dan in your buttercream recipe, what do you mean by 1.75 poundsof powdered sugar 10x?
Hi Tess-
Sorry for the confusion. I mean to say 1 3/4 pounds of 10x confectioners sugar. Happy Baking! Dan
Hi Dan. I have trouble with my buttercream because it is a very soft yellow color from the butter. When I add my food coloring, my colors aren’t true because of the yellow undertone. What can I do to get More accurate colors. I use Americolor.
I like to use two thirds butter and one third Crisco when I make my buttercream.
Thanks for your help.
Hi Kathy,
Great question!
How long do you allow your buttercream to mix? Using this recipe, after 10 minutes or so of mixing the buttercream should be fairly white/ egg shell in color. Make sure to beat the butter very well in the beginning of the mixing, and allow the frosting to mix for 10 minutes after all of the sugar is added.
You may also have luck by mixing your colors and then covering the bowl and allowing the color to res for a few hours. I find this helpful sometimes.
Happy Baking!
Dan
Hi Dan,
I’m planning to bake a smash cake for my granddaughte’s first birthday, does your buttercream frosting hold well for a warm day? Or should I go with shorting instead of butter?
Thanks,
Claudia
HI Claudia!
I do use this recipe in the warmer months. If you were to chill the finished cake overnight it should have no problem holding up in for an hour or two on a warm day. As long as it isn’t in the sun and 80* you should be fine. If you are in doubt you could always substitute 25% of the butter with vegetable shortening.
Happy Baking!!
Dan
Hi Dan! I am going to be making a smash cake for my daughters birthday and I was wondering if I could make this the day before and refrigerate the cake or will it ruin the frosting?
Hi Leeza! You certainly can refrigerate the cake overnight. I would take it out of the refrigerator at least 3 hours before you want to serve it. The frosting will be perfectly fine.
Enjoy!
Dan
Hi I was just wondering if you would frost the cake and chill overnight before piping on the rosettes?
Thankyou
Hi Leanne- you certainly can! Happy Baking! ~Dan
Hi Dan,
I have a question. Have you ever had trouble with your buttercream freezing when you are frosting the chilled cake? I have been having trouble with this! It is so frustrating to me!! Can you help me with this?
Hi Luz,
If you are frosting a semi-frozen cake this may happen. It can also happen if you are using a thick American Buttercream. For a crumb coat you can always heat your buttercream for about 5 seconds in the microwave to thin it- this will make it easier to spread.
Hey Dan,
I’m doing a wedding cake soon which will be for an early October wedding on the coast of South Carolina. The weather can be guide warm and humid even in October in SC. My question is about hi- ratio shortening. I’ve never used it but I understand that it works well in ABC along with butter. I’m concerned that all butter will not stand up to the humidity and warm evenings. What is your experience with hi-ratio shorteningand what would you suggest for butter/shortening ratio? Thanks for sharing all your awesome recipes and cake designs. – Paula
Hi Paula,
High ratio shortening contains emulsifiers that allow formulas to hold more liquid and sugar ie: a formula that has a higher ratio of liquid and or sugar than flour/eggs. It is worth trying, but if it is hard to find, I’ve found that crisco brand shortening, which contains emulsifiers, works well. Concerning adding shortening to ABC, most bakers recommend 80/20 butter/shortening. Anymore shortening than that and you will begin to affect the taste of your ABC. Short of using an all shortening icing, there really isn’t a trick to make a buttercream that is fully heat proof. I’d advise to experiment with the buttercream formula beforehand, to test taste and workability. Then complete the cake the night before the wedding so it can chill completely overnight. Try to keep it in the shade, and it should be okay for an hour or two. Good luck!!- Dan
This is the most awesome tutorial I’ve watched!! And the recipe is exactly what I was looking for! Dan is a great instructor, calm, informative and to the point!!
Oh Yea! I’m happy you’ve enjoyed the video!
Hi dan! I am making two smash cakes and bringing them on a 3 hour drive. Do you suggest I freeze them overnight and then transport them? What do you suggest? I live in Texas so it’s in the 80’s here. Also,
Should I do the 25% Crisco? Also, after making buttercream should I put in fridge so it’s not
Too soft when piping?
Hi Theresa,
I would chill the cakes overnight and then keep them in shipping boxes (I use 12x12x12 shipping boxes) These keep cakes more insulated than a regular cake box. I would drive with the AC on in the car if possible.
Yes to the 25% shortening- this should help. You are familiar with your climate and how buttercream pipes there so use your best judgement.
Another tip- When you fill your cakes, you can pipe a ‘dam’ or outer ring of stiff ganache on each layer and then fill with buttercream. The ganache adds a bit more stability. Good luck!
hi!!!! please clarify… the recipe ‘as is’ above fills a 5 qt mixer OR we need to double it?? I was confused by your note on doubling below the recipe. I am piping 24 cup cakes.
Hi Samantha- I would double this recipe (ie. 2lbs butter) if looking to make an airless icing. This will fill the bowl of a 5qt mixer and cover the paddle- causing the icing to mix to a smooth consistency at the end. That being said- it can get messy, especially if your butter isn’t super soft. Some of the sugar will knock out of the bowl and that is okay. If you’d prefer a more tidy approach, you can make one batch at a time and combine them in the end for the full-bowl effect. Best-Dan
Do you use the whisk or paddle attachment on the Kitchen Aid mixer when making your buttercream?
Hi Kathy- I use the paddle. Happy Baking!
-Dan
Hi Dan,
This is the best buttercream recipe I have ever made. I used it for a baby shower cake recently at it was perfect!
Thank you!
Hey Tyler! Thanks for the feedback. Im so glad that you enjoyed it!
-Dan
This is the same icing you use fkr the rosettes?
Hi Lizzy- it is!
Hi Dan! We are making our daughters wedding cake. A 14, 9, and 6 inch tiers. We are doing the 14 and 9 inch in the rose design like the smash cake. How many batches will we need?
Hi Shelly- Thanks for the comment! There are a few factors at play here. The amount of buttercream you’ll need depends on how many layers of filling are in each tier and how thick your filling layers are. For the rosette design you are filling your cake layers and then giving them a crumb coat before applying the rose design (meaning you won’t have the normal thickness of a final coat plus the rosettes- that’d be too much.) One batch of this buttercream makes about 3lbs. The rose design or rosette design does use more buttercream then you’d think. Here are my estimates per tier
14″ with rosette finish-4 batches, 9″ with rosette-2 batches, 6″ smooth buttercream-1 batch. So 7x the recipe as written. You will probably have some left over, which is better than running out. If you tend to frost generously you may want to make another batch (8 batches) Hopefully this helps- let me know if I can clarify anything. Happy Baking! -Dan
Hey Dan! I only have salted butter can I use that and omit the salt that’s added to the milk?
Hi Katrina- You absolutely can! Taste after it is mixed and see how you feel- you may want a touch more vanilla when using salted butter.
Happy Baking!
Dan
Hey Dan,
Stupid question but do I do the rosettes with chilled frosting or room temperature?
Thanks so much,
Tay
Hi Tay. You want to use room temp buttercream.
Happy Baking!
Dan
Hello Dan I am making two 6 inch, 2 layered smash cakes. Will a double batch of the recipe work or should I quadruple? Thanks in advance!
Hi Rosa!
1 batch should be enough for each 6″ smash cake. Happy Baking!
-Dan
This is my absolute favorite buttercream recipe! I use it all the time, and share your recipe when people ask about it!
I want to make a white chocolate buttercream for a pink champagne cake; do you have any suggestions on how to adapt this to add white chocolate?
Hi Stephanie- You may want to run a test to see how it tastes to you, but I would do the following…
Reduce sugar to 1.5 lbs and add 8 ounces melted white chocolate, cooled to just barley warm. Add the chocolate after the butter and sugar have been combined smooth. Also increase salt to 1/4 teaspoon. Keep in mind that this may affect how the buttercream pipes and spreads. Happy Baking! -Dan
Thank you! I am baking my test cake today and will give this a try.
Hi Dan which attachment would you use on the kitchensid mixer to make fluffy buttercreme?
Hi Cynthia! I would mix the buttercream to completion with the paddle and then switch to the whisk attachment and whip until desired lightness.
Enjoy! -Dan
Hi Dan, I am making a 2 teir baby shower cake 10″ for the base (double layer)and 6″ for the top(double layer) the bottomed teir will have rosettes. The top layer will be smooth. How much icing will I need?
Hi Tammy! Rosette cakes use more buttercream than you’d think. I would say that 3 batches should be plenty, as it’s always better to have extra! Good luck! -Dan
Hi Dan, I made this rosette cake and my sides slid down onto each other. What did I do wrong? Any tips to help me to not have this happen again? Thanks in advance!
Hi Malinda- Your buttercream may have been too thin or the room too warm. Try adding a little less liquid to the buttercream next time. Also- I’d recommend working with cold cake and chilling the finished cake. -Dan
Hi Dan,
Do you have a rough sense of how many batches I would need if doing 24 cupcakes with rosette on top? Thank you!
HI Kathleen! One batch should be enough. Happy Baking!
Thank you! I used your recipe for cake and people liked it so much that I’m being asked for cupcakes:) I appreciate you sharing!
Hi Dan,
I’m making a 9inch smash cake. Should I double this recipe?
Thanks!
Katie
Hi Katie! Yes I would double this- you may have extra but it’s better to be on the safe side. Happy Baking! -Dan
This is my go-to buttercream recipe! Always turns out perfect and I love that I can flavor any way I choose! Dan is the man!!
Dan, Thank you, thank you! I’ve been having the hardest time getting air bubbles out of my buttercream frosting (while smoothing my cake) and it was so heartbreaking! Thank you for this amazing recipe! I doubled the recipe so the frosting would be over mixing paddle and mixing it on low speed for 10 minutes did the trick! I never made such a smooth buttercream! I refrigerated the extra so I can use on my next cake. Thank you again!
HI Tracy! Im so glad that it worked for you. Enjoy your cake decorating! -Dan
Hi Dan.
What is the usual size cake you use fir a smash cake? Also, can you please tell me the brand and name of the colors you used on the rosette small cake you used.
Thank you,
Fran
HI Francine! I used 6″ cake layers- they are a typical size. For the colors on this particular cake I used wilton sky blue and violet. Happy Baking!
Hi Dan! I loved your tutorial!
I’d like to make this cake for my daughter’s cake smash, but it needs to be dairy-free. What would be the best substitutes for the milk & butter?
They don’t sell Crisco in most stores near me, can I use margarine? Or would you recommend not to?
Thank you!
Malka
Hi Malka! I think that margarine or ‘vegan butter’ would be a good option. Really whatever product you think tastes good to you is what I would use. You can substitute any type of dairy free milk or even water. Sometimes I like to add extra vanilla or other extracts if I am making a vegan icing. You can mix the recipe as stated and then taste it- If you want more flavor add a bit more vanilla and mix the buttercream for another minute on low to combine. Happy Baking!
Thank you so much!
Hey Dan, I’ve learned so much just reading your blog! I have a silly question, im in Canada, home of the igloos lol just wondering if I convert your measurements into cups n such, will it be the same recipe? For instance, your 250ml is my 240ml so it gets really confusing quickly and I dont want to waste material. Secondly, im attempting your Snowman cake from 3 years ago, is this the same icing? Thanks for assistance!
HI Ashley! Im so glad you’ve learned some new tips on here. I did use this buttercream for the snowman. The recipe converts well to metric. Buttercream like this is a bit forgiving, so any small fluctuations from converting the recipe shouldn’t make a difference.