Buttermilk Frosting

This Buttermilk Frosting is just what you need to finish the cake or cookies you've been dreaming of! Quick, easy, and oh-so-delicious, you'll be making excuses to make this again and again!

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This Buttermilk Frosting is perfect for cakes, cupcakes, cookies, and more! You'll love how quick and easy it is--not to mention the lovely tangy-and-sweet buttermilk flavor!

If you enjoy this recipe, check out the posts for my Blueberry Buttercream, Buttermilk Cookies, and 20+ Recipes Using Buttermilk!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Storage
• Other Recipes You May Like
• Buttermilk Frosting
• 💬 Comments

Ingredients

With some buttermilk and some fridge and pantry staples, you'll be whipping up this frosting in no time! Measurements for each of the ingredients are included in the recipe card, below.

• Unsalted Butter - The base of your frosting! Unsalted butter so that you control the amount of salt in the recipe. You want the butter to be at room temperature.
• Powdered Sugar - For sweetness, and because it dissolves completely, giving your buttercream a smooth, creamy texture. I sift my powdered sugar to ensure there are no lumps in the frosting.
• Vanilla Bean Paste - For flavor.
• Buttermilk - For moisture and flavor. You want your buttermilk to be at room temperature.

Hint: For best flavor and results, I do suggest using buttermilk! If you prefer to substitute, check out the substitutions section below (or recipe card notes) for a quick and easy buttermilk substitution!

Instructions

Here's what you need to do to make this delicious frosting! More detailed instructions are included in the recipe card, below.

Hint: Looking for recipes to use leftover buttermilk? Check out this post with 20+ Recipes Using Buttermilk for lots of ideas!

Substitutions

This recipe mostly uses pantry and refrigerator staples, so I have only two potential substitutions for this one:

• Instead of Buttermilk - For best flavor and results, I highly recommend using buttermilk! That said, you can make a quick substitution if you don't have buttermilk on-hand. For this recipe, put ¼ teaspoon vinegar OR lemon juice into a liquid measuring cup, then add enough milk (I find that 2% milkfat or greater works best) to come up to the ¼ cup line. Let sit for 5 minutes, then it's ready for use! This will make enough to substitute with about one tablespoon left over.
• Instead of Vanilla Bean Paste - If you don't have it or prefer not to use it, substitute with an equal measure of vanilla extract.

Variations

This frosting, while completely delicious as written here, can be treated as a blank canvas for whatever flavor you're craving! Here are a few examples:

• Add some spice - This frosting would be lovely with some cinnamon or cardamom!
• Experiment with extracts - Change up the flavor by adding different extracts instead of (or in addition to) the vanilla bean paste! Almond extract would be a fantastic addition!
• Get zesty - Add some lemon, lime, or orange zest to the cookies and/or frosting for a citrus flair!

Storage

If not using the frosting immediately, place it in an airtight container and it will keep in the refrigerator for up to a week. You'll have to take the frosting out of the fridge to warm up for it to be a spreadable consistency.

For longer storage, the frosting will keep for up to three months in an airtight container in the freezer. Just thaw overnight in the refrigerator, then allow to warm at room temperature until it's a consistency you can work with. If necessary, the frosting can be re-whipped to a smooth consistency.

Other Recipes You May Like

Looking for other recipes like this? Try these: