Real Buttercream Frosting Made with Butter and Cream

Want to make real buttercream frosting? Not the modern frosting made with soybean oil and sugar — but real, old-fashioned frosting made with butter, cream and sugar.

Real Buttercream Frosting Made with Butter and Cream

When I was a little kid, my mom taught me how to make buttercream frosting. Back then, in the early '70s, this was just how frosting was made. My Grandma Ruth taught my mom how to make it and she taught me. By the time I was in middle school, we switched to those cans of pre-made frosting that you can buy at the supermarket.

Here are the ingredients in Betty Crocker's Rich & Creamy Vanilla Frosting:

Sugar, Partially Hydrogenated Soybean and Cottonseed Oil, Water, Wheat Starch, High Maltose Corn Syrup, Contain 1% or Less of Salt, Distilled Monoglycerides, Colored with Artificial Color, Yellows 5 & 6, Polysorbate 60, Sodium Stearoyl Lactylate, Sodium Acid Pyrophosphate, Natural and Artificial Flavor, Citric Acid, Nonfat Milk, Freshness Preserved by Potassium Sorbate (Source)

That's a whole lotta chemicals to put in frosting! Most alarming, though, is the fact that they're using partially hydrogenated soybean oil and cottonseed oil. These are not foods; they are industrial waste products.

Hey, I'm not saying frosting is a health food. It isn't. It's way too high in sugar. We eat frosting a few of times a year. On birthdays and on Christmas cookies. But if you're going to eat frosting, you might as well eat a healthier version of frosting.

And oh by the way, it tastes a billion times better! I can't even eat what most people call buttercream frosting anymore. Not even on a cupcake from a fancy bakery. It's all made with that crappy soybean oil and it tastes like chemical-laden wax.

Join me in my quest to bring back REAL buttercream frosting! You'll be surprised how easy it is to make. And I guarantee, you will NEVER go back to the fake stuff.

Real Buttercream Frosting

Real Buttercream Frosting: Ingredients

[easyazon_link identifier=”B006CVNF2G” locale=”US” tag=”cheeseslave0e-20″]Organic cane sugar[/easyazon_link], [easyazon_link identifier=”B007TGH4CK” locale=”US” tag=”cheeseslave0e-20″]coconut sugar[/easyazon_link] or [easyazon_link identifier=”B0010XRDK6″ locale=”US” tag=”cheeseslave0e-20″]sucanat[/easyazon_link] (3 cups)
[easyazon_link identifier=”B01AYWM4Q6″ locale=”US” tag=”cheeseslave0e-20″]Butter,[/easyazon_link] from grass-fed cows (1 cup)
[easyazon_link identifier=”B0002UN7PI” locale=”US” tag=”cheeseslave0e-20″]Vanilla extract, organic[/easyazon_link] or homemade vanilla extract (1 tsp)
Cream, from grass-fed cows (add until you get the consistency you want)

Real Buttercream Frosting: Equipment

[easyazon_link identifier=”B0002Y5X9W” locale=”US” tag=”cheeseslave0e-20″]Stand mixer[/easyazon_link] or [easyazon_link identifier=”B009VUHLHA” locale=”US” tag=”cheeseslave0e-20″]handheld electric mixer[/easyazon_link]

Real Buttercream Frosting: Directions

1. Put the sugar in the blender. Blend until it is the consistency of powdered sugar. Be sure it's very well mixed to a fine powder — otherwise, you'll have grainy frosting.
2. With a handheld mixer or stand mixer, mix together powdered sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
3. Add vanilla and cream by the tablespoon. Continue to beat on medium speed until you get the consistency you want.
4. Use a butter knife or pastry piping bag to decorate cakes or cookies.

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Real Buttercream Frosting Made with Butter and Cream

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the worldโ€™s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.โ€จโ€จ The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

21 thoughts on “Real Buttercream Frosting Made with Butter and Cream

  1. I’ve seen you link to where to get butter and I always look for your recommendation…but there isn’t one ๐Ÿ™ This will be my first year of Christmas cookies made with sucanat ๐Ÿ™‚

    1. If you don’t have a local farmer who sells butter or cream (to make butter with) you can buy grass-fed butter at the grocery store. Kerrygold is a good brand; it comes from Ireland.

      1. I do buy raw milk and make some butter with the cream but I really end up with maybe 1/2 cup of it per week…not enough! There is no Kerrygold where I am and I settle for Organic Valley…despite the boycott, I buy that. Also I have access to Strauss. I have one more week of raw milk then I have to switch to Strauss milk for the winter whilst the cows are taking a break ๐Ÿ™‚ If only they could ship raw dairy over state lines….

  2. The one that is simply amazing is the frosting recipe in Nourishing Traditions page 569 “Carrot Cake with Cream Cheese Frosting” It is sweetened with honey. We got honey from Tropical Traditions. Soooo good. High quality honey and a delicious frosting. Wish I could have gotten raw milk cream cheese but oh well. Just went with best organic I could find. Delicious! Just have to keep frosting cool. If its hot out the frosting will run off the cake. We still eat it anyway!

  3. I have a good source for raw milk but not cream.

    Are any supermarket cream brands any good?

    Can we sub cream for coconut milk cream?

    1. Look for grass-fed cream. If you can’t find grass-fed cream, get organic cream.

      That said, avoid all UHT (ultra-pasteurized) cream. Most organic cream is UHT, unfortunately.

      Kinda makes you want to get your own cow, eh?

      Yes you can use coconut milk in place of the cream. You can also use milk in this recipe — the frosting just won’t be as thick.

  4. I make this recipe using lemon juice instead of cream for a light lemon icing on cookies…it’s delicious! Add a drop of lemon extract (no flavorings…use the real stuff!). I’ve never put it on a cake, but I’m sure you could.

  5. Can you use any type of blender? I have a Kitchen Aid, but have never tried to make a powdered sugar with it. I know people who do it in their Vitamix all the time, but I guess i never thought my Kitchen Aid could do it. Any thoughts?

  6. I agree, when did it become so hard to make frosting at home (or the cake itself, for that matter!), that we had to start buying the nasty, pasty canned stuff? It should be a little bit of work to make “treats” anyway, in my opinion! I make a similar but GAPS/SCD legal butter cream by using raw honey (solid), vanilla, and butter. Turns out very yummy!

  7. Silly question, but with using the raw cream can you leave the cookies out or do they have to be refrigerated? If left out how long would they last left out?


    1. Not a silly question!

      They are best refrigerated. When I make buttercream frosting and put it on cakes or cupcakes, it will get droopy if it is not kept cool.

      Remember, Sally Fallon Morell says we should eat foods that spoil but eat them before they do. The fact that most cookies can sit out for months means we shouldn’t be eating them!

  8. Hi,
    Thanks for the informative recipe, can coconut sugar buttercream used to pipe cupcakes? Is it thick enough, is I would like to pipe some flowers on the cupcakes?

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