This buttercream frosting is silky, sweet, and exactly what you need to take any cake or cupcake to the next level!
Real butter gets whipped with powdered sugar, a splash of vanilla, and a bit of cream. Too yum.
The trick is beating it long enough so it turns light and fluffy instead of dense and greasy!
The stuff is great for layer cakes, birthday cupcakes, or even piped onto cookies for a bakery-style finish.
How to Make Joanna Gaines Buttercream Frosting Recipe
Ingredients
- 1 cup Unsalted Butter (softened)
- 4-5 cups Powdered Sugar (sifted)
- 2 tbsp Whole Milk
- 2 tsp Vanilla Extract
- 1 pinch Salt
Step-by-Step Instructions
Step 1:
Put the softened butter in a large bowl and beat it on medium speed for about 2 minutes, until it looks smooth and pale.
Step 2:
Add 4 cups of powdered sugar, then pour in the milk and vanilla extract.
Mix on low until the sugar starts to blend in.
Step 3:
Turn the mixer up to medium-high and beat for 2 to 3 minutes, until the mixture is creamy and thick.
Step 4:
Add the rest of the powdered sugar, about 1/2 cup at a time, beating well after each addition until you like the consistency.
Step 5:
Toss in a pinch of salt and beat on high for 3 to 5 minutes.
This gives you a fluffy texture that’s great for spreading or piping.
Step 6:
Scrape down the bowl, then mix for another 30 seconds to smooth everything out before you use it.
Tips and Tricks for Making This Recipe
Use Truly Soft Butter
If your butter’s too cold, you’ll see little lumps in the frosting.
I usually let mine sit out for at least half an hour before I start mixing.
Sift the Powdered Sugar
Sifting only takes a minute, but it keeps your frosting smooth; no gritty bits or weird pockets of sugar.
Control the Consistency
If your frosting is too thick, just add milk a teaspoon at a time while mixing on low until it loosens up.
Beat Long Enough
I tend to beat the frosting a bit longer than seems necessary; honestly, it just turns out lighter and more bakery-like that way.
Adjust for Piping
If you want to pipe neat swirls like at Silos Baking Co., add a little more powdered sugar so the frosting holds its shape.
What to Serve with Joanna Gaines Buttercream Frosting Recipe
Classic Vanilla Cupcakes
This buttercream is perfect on vanilla cupcakes.
The rich, sweet frosting just makes the soft cake even better.
I like to bake the cupcakes until they’re just tender; then the frosting really stands out, which is kind of the point, right?
Chocolate Sheet Cake
Pair this buttercream with a simple chocolate sheet cake for a classic combo: deep cocoa and creamy vanilla.
I sometimes spread the frosting over a slightly warm cake so it settles in and gets that smooth, glossy look that’s easy to slice.
Fresh Strawberries
Serve fresh strawberries to dip in the buttercream.
The tart berries and sweet frosting make a surprisingly refreshing snack.
I’ve noticed chilled berries help the frosting stay firm, so it doesn’t get too messy.
Cinnamon Sugar Toast
Try spreading buttercream on warm cinnamon sugar toast.
It’s a sweet, spiced twist that works for brunch or a snack.
Toast the bread until the edges are crisp so the frosting softens just enough without melting off.
Salted Pretzels
Offer salted pretzels as a crunchy dipper—the salty snap with sweet buttercream is kind of addictive.
I’ll sometimes set out a platter of pretzels and frosting for a casual treat that still feels a little special.
Variations and Substitutions
It’s easy to tweak this buttercream.
Swap in heavy cream for whole milk if you want a thicker, richer texture that pipes nicely onto cupcakes.
If the frosting feels stiff, just add milk a teaspoon at a time until it’s smooth and spreadable.
Flavor Options
Try almond extract instead of vanilla for a nutty note; it’s especially good with chocolate cake.
For a fresh twist, use lemon juice instead of milk and skip the vanilla for a clean citrus flavor.
Sometimes I’ll mix in two tablespoons of cocoa powder and an extra splash of milk for a quick chocolate version.
Sweetness and Texture
You can cut back the powdered sugar a bit and add a pinch more salt if you want less sweetness but still need structure.
For a dairy-free version, use plant-based butter and unsweetened almond milk.
I find it helps to beat it a little longer for fluffiness.
A few drops of gel food coloring can give you fun colors without thinning the frosting.
How to Store Leftover Joanna Gaines Buttercream Frosting
If you’ve got extra buttercream, stash it properly so it stays smooth and creamy for next time.
Room Temperature Storage
You can keep buttercream at room temp for up to two days if your kitchen’s cool and it’s in a tightly sealed container.
I always press plastic wrap right on the surface before sealing the lid; it really helps keep a crust from forming.
Refrigerator Storage
For longer storage, put the frosting in an airtight container and refrigerate for up to two weeks. It keeps its flavor just fine.
Fill the container as much as you can to keep out extra air, which can cause condensation and mess with the texture.
Keep it away from smelly foods like onions or fish; butter soaks up odors faster than you’d think!
Freezer Storage
If you want to store it even longer, freeze the buttercream in a freezer-safe bag or container for up to three months.
I like to flatten it in a zip-top bag so it stacks easily and thaws out evenly when you need it.
Common Mistakes to Avoid
Using Cold or Overly Soft Butter
Start with butter that’s just soft; not cold, not melty.
Otherwise, your buttercream will turn out lumpy or greasy before you even get started.
I let my butter sit at room temp until it’s soft but still holds its shape.
That’s the sweet spot for smooth, creamy frosting Joanna Gaines would approve of.
Adding Sugar Too Quickly
If you dump in all the powdered sugar at once, you’ll get a thick, dusty mess that’s tough to blend.
I add sugar a cup at a time, beating well between additions.
The frosting stays smooth and easy to spread, not grainy.
Overmixing or Undermixing
If you stop mixing too soon, buttercream just ends up dense and heavy; not that dreamy, fluffy texture you want.
Beating it on medium-high for a few minutes helps add air and structure.
But, if you keep going too long at high speed, the frosting gets way too soft and loses its shape when you try to pipe it.
Funny how something so simple can trip you up, right?
Joanna Gaines Buttercream Frosting Recipe
Ingredients
- 1 cup Unsalted Butter softened
- 4-5 cups Powdered Sugar sifted
- 2 tbsp Whole Milk
- 2 tsp Vanilla Extract
- 1 pinch Salt
Instructions
- Put the softened butter in a large bowl and beat it on medium speed for about 2 minutes, until it looks smooth and pale.
- Add 4 cups of powdered sugar, then pour in the milk and vanilla extract.
- Mix on low until the sugar starts to blend in.
- Turn the mixer up to medium-high and beat for 2 to 3 minutes, until the mixture is creamy and thick.
- Add the rest of the powdered sugar, about 1/2 cup at a time, beating well after each addition until you like the consistency.
- Toss in a pinch of salt and beat on high for 3 to 5 minutes.
- This gives you a fluffy texture that’s great for spreading or piping.
- Scrape down the bowl, then mix for another 30 seconds to smooth everything out before you use it.