Buttermilk Frosting

Why This Recipe Works

This Buttermilk Frosting is the stuff of baking dreams! Unlike typical buttercream, this Southern-style version has a subtle tang from the buttermilk that makes it incredibly moreish. It’s silky, fluffy, and pipes beautifully on cakes and cupcakes. The secret is beating the butter long enough and adding the buttermilk gradually — do it right and you’ll never go back to regular frosting again!

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 3 1/2 cups powdered sugar, sifted
• 1/4 cup buttermilk, well-shaken
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• 1/2 tsp lemon zest
• 1/4 tsp salt
• Optional: 1-2 tbsp meringue powder for stability

Instructions

1. Prepare the butter: Make sure your butter is at room temperature — soft enough to indent when pressed but not melted. Cut into cubes for even beating. This is crucial for a smooth, fluffy frosting!
2. Beat the butter: In a large bowl, beat the softened butter with an electric mixer on medium-high speed for 3-4 minutes until pale, light, and fluffy. The longer you beat, the fluffier the frosting!
3. Add the buttermilk: Reduce speed to low and gradually add the buttermilk, mixing just until combined. Don’t pour it all at once or you risk splitting the frosting. The buttermilk adds that signature tangy flavor.
4. Add vanilla and zest: Stir in the vanilla extract and fresh lemon zest. The zest adds brightness that balances the sweetness perfectly.
5. Add powdered sugar: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed. Stop after each addition to scrape down the sides of the bowl.
6. Adjust consistency: If the frosting is too thick, add cream one teaspoon at a time. If too thin, add more powdered sugar. The texture should be spreadable but hold its shape.
7. Final beat: Increase speed to medium-high and beat for 2-3 minutes until light, fluffy, and perfectly smooth. Use immediately or store in the refrigerator.