Homemade Small-Batch Buttercream (2024)

Whip up a velvety small-batch buttercream in minutes with 4 easy ingredients. A delicious vanilla frosting for cakes, cupcakes, and pastries!

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This small-batch buttercream frosting is perfect for those moments when you find yourself craving something sweet, maybe a mug cake, or a single iced cookie, but are short on frosting and don’t want to make an entire batch. That’s where this small-batch buttercream frosting comes in. It’s simple, straightforward, and just the right amount for those “just because” moments. Plus, with only four ingredients, it’s super easy to make.

This small-batch buttercream frosting is my go-to when I don’t want to whip up an entire batch. There are days when all you need is just a little something to top off a cupcake or to throw in some cake pops, and this recipe is perfect for those instances. Simple, fuss-free, and just the right amount, it takes the guesswork out of portioning and leaves more time for enjoying. No more leftover frosting lingering in the fridge; it’s all about making just what you need and indulging in the moment.

Why you’ll love this Small-batch buttercream

• Great for Beginners: An excellent starting point for those new to frosting-making; it’s forgiving and hard to mess up.
• Economical: Uses pantry staples, so there’s no need to buy special ingredients or let leftover perishables go to waste.
• Perfect for Sampling: Ideal for those wanting to test out different flavors or colors without committing to a large batch.
• Easily Double or Triple: If you ever need more, the recipe scales up seamlessly without losing its charm.

Ingredients to make Small-batch buttercream frosting:

• Unsalted Butter: The base of the buttercream, providing a rich, creamy texture.
• Powdered Sugar: Gives the frosting its sweet taste and smooth consistency.
• Milk: Helps in achieving the desired spreading consistency while adding a touch of creaminess.
• Vanilla Extract: Lends that classic, aromatic flavor that makes buttercream so irresistible. Adjust to preference or swap with other extracts for a flavor twist!

How to make Small-Batch Buttercream Frosting

1. Add butter to the bowl of a stand mixer. Mix.
2. Scrape down the sides of the bowl and add powdered sugar and mix.
3. Add milk and vanilla extract.
4. Continue to mix until light and fluffy.

Tips for making the best small-batch buttercream

1. Room Temperature Butter: Always start with butter at room temperature. This ensures a smoother, creamier frosting without lumps.
2. Sifted Powdered Sugar: Sifting the sugar before adding it helps prevent clumps and gives a smoother consistency.
3. Adjust Texture with Milk: If the frosting is too thick, add milk a teaspoon at a time. If it’s too thin, add a bit more sifted powdered sugar.
4. Beat Well: The longer you whip the frosting, the lighter and fluffier it becomes. So, don’t cut short the mixing time.

Popular substitutions & additions

1. Flavor Variations: Swap out vanilla extract with almond, lemon, orange, or even peppermint extract for a flavor twist.
2. Dairy-Free: Use a dairy-free butter alternative and non-dairy milk (like almond or soy) for a vegan-friendly version.
3. Chocolate Buttercream: Add ¼ cup of sifted cocoa powder for a rich chocolate flavor.
4. Cream Cheese Twist: Add 2 ounces of softened cream cheese for a tangier, creamier texture. Adjust powdered sugar if needed.

Recipes to use with small-batch Frosting

• Lofthouse Sugar Cookies
• Vanilla Cupcakes
• Vanilla Mug Cake
• White Cake
• Almond Cake

How to store small-batch buttercream frosting

Place the buttercream frosting in an airtight container. If you’re not using it right away, it’s best to refrigerate it to maintain its freshness and consistency.

How long will small-batch buttercream frosting last in the fridge?

Stored properly in an airtight container, this frosting can last for up to 2 weeks in the refrigerator. Before using, let it sit at room temperature to soften, and give it a good mix to bring back its creamy consistency.

Can I freeze small-batch buttercream frosting?

Yes, you absolutely can! Place the frosting in a sealed, airtight container or a heavy-duty freezer bag, and freeze. It can last up to 3 months in the freezer. To use, thaw it in the fridge overnight and then let it sit at room temperature to soften before using.

So there you have it. When you’re just craving a touch of sweetness or looking to decorate that solo cupcake or mug cake, this small-batch buttercream has got your back. It’s easy, fuss-free, and oh-so-good.

More sweet topping recipes:

• Easy Frosting Recipe
• Cream Cheese Frosting
• Simple Icing
• Homemade Ganache Frosting
• Cashew Cream
• Melted Chocolate for Coating

If you try this feel good Small-Batch Buttercream recipe or any other recipe on Feel Good Foodie, then don’t forget torate the recipeand leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it onInstagramso we can repost on Stories!

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See Also

Classic Pound Cake Recipe