Butter Icing vs. Buttercream—what’s the difference? Both are popular choices for decorating cakes, but they have distinct textures, flavors, and applications. Whether you’re baking for a special occasion or just want to perfect your frosting skills, understanding these differences will help you choose the right one.
Introduction: Butter Icing vs. Buttercream
Frosting is essential in baking, adding flavor, texture, and visual appeal to cakes, cupcakes, and pastries. Butter icing and buttercream are two of the most commonly used options, but they serve different purposes.
✔ Butter icing is a simple, firm mixture, primarily used for a thin coating or drizzling over baked goods.
✔ Buttercream is a rich, smooth frosting, perfect for decorating, piping, and layering cakes.
Understanding their key differences helps bakers choose the best option for their recipes. Let’s explore what makes each unique!
What is Butter Icing?
Butter icing is a simple mixture of butter, icing sugar (powdered sugar), and a liquid like milk or water.
Key Characteristics of Butter Icing:
✔ Firm and slightly grainy texture
✔ Sweeter and denser than buttercream
✔ Hardens when set
✔ Easier to make but less flexible for decorating
Basic Preparation:
- Cream the butter – Use room-temperature butter for a smooth blend.
- Add icing sugar – Gradually mix in sifted icing sugar.
- Incorporate a liquid – A small amount of milk or water helps achieve a spreadable consistency.
- Use immediately – Unlike buttercream, butter icing dries quickly and sets firmly.
🔹 Best for: Drizzling over cookies, glazing cakes, or adding a simple butter-sugar coating.
What is Buttercream?
Buttercream is a rich, fluffy, and versatile frosting used in cake decorating. Unlike butter icing, buttercream contains butter whipped with powdered sugar and sometimes eggs or shortening for extra stability.
Key Characteristics of Buttercream:
✔ Soft, smooth, and creamy
✔ More versatile for piping and decorations
✔ Can be flavored with extracts, cocoa, or fruit purees
✔ Remains soft but forms a crust over time
Basic Preparation:
- Whip butter until pale and fluffy.
- Gradually add powdered sugar while continuing to mix.
- Adjust consistency with milk, cream, or flavor extracts.
- Use for frosting cakes, cupcakes, and decorative piping.
🔹 Best for: Layered cakes, cupcake swirls, and decorative designs.
Learn more in Is Raspberry Buttercream Good? and discover how it compares to classic flavors like vanilla and chocolate.
Main Differences Between Butter Icing and Buttercream
| Feature | Butter Icing | Buttercream |
|---|---|---|
| Texture | Firm, sets quickly | Smooth, fluffy |
| Sweetness | Very sweet | Balanced sweetness |
| Spreadability | Less spreadable, more crumbly | Easy to spread |
| Best Use | Thin glaze or coating | Cake decorating, piping |
| Ingredients | Butter, icing sugar, liquid | Butter, icing sugar, sometimes eggs/shortening |
If you need stability and crispness, butter icing is a great choice. For a smooth, creamy texture, buttercream is the winner.
Origins and History
Both butter icing and buttercream have roots in European baking traditions.
- Butter icing was commonly used in British and French pâtisseries, where simple sugar glazes coated pastries.
- Buttercream evolved later, particularly in the 19th century, with the development of French, Italian, and Swiss meringue-based buttercreams.
Over time, buttercream became the preferred choice for fancy cake decorations due to its smoothness and ability to hold shape.
Texture and Consistency
Butter icing is denser and firmer, whereas buttercream is light and airy.
- Butter icing dries and hardens quickly, making it ideal for a crunchy, sweet layer.
- Buttercream remains soft and pliable, which is why it’s commonly used for piping intricate decorations.
Taste and Sweetness Level
Both are sweet, but butter icing has a more intense sugar taste because it contains less fat and no stabilizers.
- Buttercream, especially versions like Swiss or Italian meringue buttercream, has a balanced sweetness due to the addition of whipped egg whites or milk.
Common Uses of Butter Icing
- Drizzling over cakes (e.g., carrot cake, pound cake)
- Glazing cookies for a smooth, thin layer
- Thin crumb coats for cakes before adding fondant
- Basic home baking where complex frostings aren’t needed
🔹 Best for: Simple baked goods needing a firm, sugary topping.
Common Uses of Buttercream
- Cake frosting – Classic buttercream cakes like birthday or wedding cakes
- Cupcake decorations – Swirls and piped roses
- Layered cakes – Provides a creamy, delicious filling
- Intricate piping – Works well for floral and lace designs
🔹 Best for: Professional-looking cakes, cupcakes, and decorative pastries.
Shelf Life and Storage
Since both contain butter, proper storage is essential.
Butter Icing:
- Shorter shelf life (1-2 days at room temperature)
- Hardens quickly, making it difficult to store for later use.
- Can be refrigerated for up to a week but may become too firm.
Buttercream:
- Longer shelf life (3-5 days at room temperature, 2 weeks refrigerated)
- Freezable – Can be stored for months and re-whipped when needed.
If you need a longer-lasting frosting, buttercream is the better choice.
Conclusion
Both butter icing and buttercream have their place in baking. Butter icing is simple, sweet, and firm, while buttercream is rich, smooth, and versatile. The choice depends on the texture, application, and desired flavor profile.
🔹 Use butter icing for a quick, firm glaze.
🔹 Use buttercream for creamy, decorative frosting.
Types, Preparation, and Application
Types of Butter Icing
Butter icing has fewer variations than buttercream, but small ingredient tweaks can create different results. Here are the main types:
1️⃣ Basic Butter Icing
- Ingredients: Butter, icing sugar, a small amount of milk or water.
- Texture: Thick, slightly grainy, and firm.
- Best Use: Spread over cakes or cookies for a light layer of sweetness.
2️⃣ Glaze-Style Butter Icing
- Ingredients: More liquid (milk or lemon juice) than traditional butter icing.
- Texture: Thinner and runnier, perfect for drizzling.
- Best Use: Topping for scones, donuts, and pastries.
3️⃣ Flavored Butter Icing
- Ingredients: Basic butter icing + flavoring (chocolate, coffee, lemon zest, or extracts).
- Texture: Slightly softer due to added liquid flavors.
- Best Use: Adding a slight variation to cupcakes or cookies.
🔹 Butter icing is best for quick, simple applications where a firm, sugary layer is needed.
Types of Buttercream
Buttercream is far more versatile, with six major types that vary in flavor, stability, and richness.
1️⃣ American Buttercream (ABC)
- Ingredients: Butter, icing sugar, milk, and vanilla extract.
- Texture: Sweet, slightly grainy, thick.
- Pros: Quick to make, holds shape well.
- Cons: Very sweet and less smooth than other types.
- Best Use: Cupcakes, birthday cakes, beginner cake decorators.
2️⃣ Swiss Meringue Buttercream (SMBC)
- Ingredients: Egg whites, sugar, butter, vanilla.
- Texture: Silky, smooth, and creamy.
- Pros: Less sweet, easy to spread.
- Cons: Requires cooking egg whites, takes longer to prepare.
- Best Use: Elegant wedding cakes, smooth frosting layers.
3️⃣ Italian Meringue Buttercream (IMBC)
- Ingredients: Hot sugar syrup, egg whites, butter.
- Texture: Ultra-light, airy, and stable.
- Pros: Less sweet, holds shape well in warm conditions.
- Cons: Requires precise sugar syrup preparation.
- Best Use: Intricate piping, professional cakes.
4️⃣ French Buttercream
- Ingredients: Egg yolks, sugar syrup, butter.
- Texture: Rich, smooth, custard-like.
- Pros: Deep buttery flavor.
- Cons: More delicate and less stable.
- Best Use: Pastries, layered cakes.
5️⃣ German Buttercream
- Ingredients: Custard (pastry cream) + butter.
- Texture: Creamy and smooth.
- Pros: Less sweet, more flavorful.
- Cons: Requires refrigeration.
- Best Use: Cake fillings.
6️⃣ Russian Buttercream
- Ingredients: Butter + sweetened condensed milk.
- Texture: Silky, soft, melt-in-your-mouth.
- Pros: Quick to make, no icing sugar needed.
- Cons: Less stable, softer in warm weather.
- Best Use: Light cakes, easy frosting.
🔹 Buttercream offers more options for decorators, especially those looking for smooth, professional finishes.
How to Make Butter Icing: Step-by-Step Guide
Ingredients:
- 1 cup (225g) unsalted butter, softened
- 2 cups (250g) icing sugar
- 1-2 tbsp milk or water
- Optional: Flavorings like vanilla, lemon juice, or cocoa powder
Method:
- Cream the butter – Beat softened butter until light and fluffy.
- Add icing sugar – Slowly mix in powdered sugar, one cup at a time.
- Adjust consistency – Add milk or water as needed for spreadability.
- Use immediately – Butter icing hardens quickly, so apply it as soon as it’s ready.
🔹 Tip: For a thinner glaze, add more liquid; for a firmer icing, add more sugar.
How to Make Buttercream: Step-by-Step Guide
The process depends on the type, but here’s how to make American Buttercream, the easiest version.
Ingredients:
- 1 cup (225g) unsalted butter, softened
- 3-4 cups (375-500g) powdered sugar
- 2-3 tbsp milk or heavy cream
- 1 tsp vanilla extract
Method:
- Whip the butter – Beat for 2-3 minutes until pale and creamy.
- Add sugar gradually – Mix in one cup at a time to avoid lumps.
- Add liquid – Adjust with milk/cream for the desired consistency.
- Beat until fluffy – Whip for another 2-3 minutes until light and spreadable.
🔹 Tip: For a smoother buttercream, sift the powdered sugar before adding.
Best Uses for Butter Icing vs. Buttercream
| Application | Butter Icing | Buttercream |
|---|---|---|
| Cupcakes | ✅ Simple glaze | ✅ Swirls & piping |
| Layered Cakes | ❌ Too firm | ✅ Perfect for filling & decorating |
| Cookies | ✅ Thin spread | ❌ Too soft |
| Intricate Decorations | ❌ Hardens quickly | ✅ Holds shapes well |
| Fondant Base | ✅ Sets firm | ❌ Too soft |
If you need a hard, sweet coating, go for butter icing. If you need creamy, flexible frosting, buttercream is the best choice.
👉 Not sure which frosting pairs best with chocolate cake? Check out Best Frosting Options for Chocolate Cake to find the perfect match.
Decorating with Butter Icing
- Best for simple glazes on cookies and cakes.
- Challenges: Hardens fast, making it unsuitable for detailed piping.
- Tools Needed: Spatula or spoon for spreading.
🔹 Tip: Use a hot knife to smooth butter icing on cakes.
Decorating with Buttercream
- Best for piping flowers, borders, and smooth frosting.
- Challenges: Can melt in hot weather.
- Tools Needed: Piping bags, spatulas, offset knife.
🔹 Tip: Chill buttercream slightly before piping for firmer decorations.
Common Mistakes and Fixes
Butter Icing Issues
❌ Too runny? Add more icing sugar.
❌ Too hard? Add a splash of milk.
❌ Cracks when set? Add a little more butter.
Buttercream Issues
❌ Curdling? Warm slightly and re-whip.
❌ Too sweet? Add a pinch of salt.
❌ Too soft for piping? Chill for 10 minutes.
Nutritional Comparison
| Nutrient | Butter Icing (per 100g) | Buttercream (per 100g) |
|---|---|---|
| Calories | ~450 kcal | ~500 kcal |
| Fat | 20g | 30g |
| Sugar | 60g | 50g |
| Protein | 0g | 1-2g |
🔹 Buttercream is higher in fat, while butter icing is higher in sugar.
Advanced Tips, FAQs, and Conclusion
Which Is Healthier?
When comparing butter icing and buttercream from a nutritional standpoint, here’s what you should know:
✔ Butter icing is higher in sugar but contains fewer overall calories.
✔ Buttercream is higher in fat due to the higher butter content.
✔ Meringue-based buttercreams (Swiss, Italian) are lower in sugar than American buttercream.
If you’re looking for a lower-sugar option, go for Swiss or Italian meringue buttercream. If you prefer a simpler, lower-fat choice, butter icing is a better option.
Can You Substitute One for the Other?
In some cases, you can swap butter icing and buttercream, but keep these factors in mind:
✔ For simple toppings on cookies or cakes, butter icing works as a substitute for buttercream.
✔ For decorating and piping, buttercream is the better option due to its smoothness.
✔ For fondant-covered cakes, butter icing provides a firmer base than buttercream.
✔ If you need stability in warm weather, use a meringue-based buttercream instead of butter icing.
🔹 Bottom Line: Butter icing works for thin spreads, while buttercream is better for frosting, piping, and decoration.
Best Flavor Pairings for Butter Icing
Butter icing is known for its sweet, intense flavor. Here are the best flavors to pair it with:
✔ Classic vanilla – Great for sugar cookies, shortbread, or pound cake.
✔ Lemon or citrus zest – Adds freshness and cuts through the sweetness.
✔ Cocoa powder – Creates a simple chocolate butter icing.
✔ Espresso powder – Enhances chocolate desserts.
✔ Almond or coconut extract – Adds depth to simple cakes and cookies.
🔹 Best for: Drizzling over baked goods, quick icing on cakes, and simple decorations.
Best Flavor Pairings for Buttercream
Buttercream is richer and more versatile, making it perfect for complex flavors:
✔ Vanilla bean – Enhances wedding cakes and classic cupcakes.
✔ Dark chocolate or cocoa – Pairs well with red velvet or chocolate cakes.
✔ Salted caramel – Balances out the sweetness for a gourmet taste.
✔ Fruit purees (strawberry, raspberry, mango) – Adds natural color and freshness.
✔ Coffee or espresso – Great for mocha or tiramisu-inspired desserts.
✔ Liquor flavors (rum, Baileys, Grand Marnier) – Ideal for adult-friendly cakes.
🔹 Best for: Layered cakes, cupcakes, and detailed frosting work.
👉 If you love fruit-infused frosting, check out Can You Mix Fresh Fruit into Buttercream? for expert tips on creating delicious fruit-flavored frostings.
Storage and Freezing Tips
Proper storage ensures butter icing and buttercream maintain their texture and freshness.
How to Store Butter Icing
- Room Temperature: 1-2 days (covered).
- Refrigeration: Up to one week, but needs re-whipping before use.
- Freezing: Not recommended, as it tends to harden too much and separate.
How to Store Buttercream
- Room Temperature: 3-4 days in a cool, dry place.
- Refrigeration: Up to two weeks in an airtight container.
- Freezing: Up to 3 months (thaw in the fridge, then re-whip).
🔹 Tip: To restore frozen buttercream, let it come to room temperature and re-whip it for 2-3 minutes.
Vegan and Dairy-Free Alternatives
If you need dairy-free or vegan versions of butter icing and buttercream, try these substitutions:
Vegan Butter Icing
- Replace butter with vegan butter or coconut oil.
- Use almond, soy, or oat milk instead of dairy.
Vegan Buttercream
- Swap butter for vegan butter or vegetable shortening.
- Use aquafaba (chickpea water) or coconut cream for a meringue-style buttercream.
🔹 Tip: Vegan butter can be softer than dairy butter, so refrigerate before piping.
Expert Tips for Professional Results
Want bakery-quality results? Follow these expert tips:
✔ Use high-quality butter – European-style butter has a higher fat content, making for smoother frosting.
✔ Sift your sugar – This prevents lumps in both butter icing and buttercream.
✔ Don’t rush the whipping process – For buttercream, beat butter for at least 5 minutes for a fluffy texture.
✔ For sharp edges on cakes, chill buttercream before smoothing with a heated spatula.
✔ If buttercream is too soft, refrigerate for 10 minutes before piping.
✔ For vibrant colors, use gel food coloring instead of liquid to avoid thinning the consistency.
Frequently Asked Questions (FAQs)
1️⃣ Can I use butter icing instead of buttercream for decorating cakes?
Yes, but it depends on the design. Butter icing is firmer and sets quickly, making it less ideal for piping intricate decorations. If you need sharp edges or a smooth glaze, it works well. However, buttercream is better for detailed designs, piping flowers, and layered cakes since it stays soft and spreadable for longer. For a balance between structure and smoothness, chill the buttercream slightly before decorating!
2️⃣ What’s the best way to fix grainy or lumpy buttercream?
Grainy buttercream happens when sugar isn’t fully dissolved or the butter is too cold. To fix this, whip it longer at room temperature, allowing the butter to soften fully. If the problem persists, add a teaspoon of warm milk or cream and mix again. Additionally, sifting the powdered sugar beforehand ensures a smoother consistency. For a velvety finish, consider using Swiss or Italian meringue buttercream, as these versions have a silkier texture!
3️⃣ How do I make butter icing or buttercream less sweet?
Since both frostings use powdered sugar, they can sometimes taste overly sweet. To reduce the sweetness, add a pinch of salt—this helps balance the flavor instantly. Alternatively, use lemon juice or cream cheese in the mix to cut the sugar’s intensity. If you prefer a naturally less sweet buttercream, try Swiss or Italian meringue buttercream, as they rely more on egg whites than sugar, making them lighter and more balanced.