Hi Beth! The video calls for 2 cups of butter. The recipe works this way, but is more buttery and I have as of 2026 updated the recipe to only use 1 1/2 cups of butter, which I now prefer. 🙂

Hi Peggi! We actually have a recipe for chocolate swiss meringue buttercream. Hope you love it!

The recipe came out exactly as described – so 5 stars. I think my problem is that I just don’t love buttercream frosting. There is an insane amount of butter in this recipe. It just tastes like sweet vanilla butter, which would be great on a fresh, hot, Texas Roadhouse roll, but not my favorite on cake. It’s not you, buttercream. It’s me.

Hi Bobbie! I haven’t tried it. You could probably add 1/4 teaspoon or less and I think it would be ok.

I’m so glad you enjoyed it so much, Kristen! 🙂

Hi Briana! I’m so glad you enjoyed it! You could cut this recipe in half. 🙂

I loved making this recipe! Would it be possible to halve it?

Hi Priscilla! I haven’t tried reducing the sugar. The syrup here is important and reducing the sugar could cause issues. You’d have to experiment with, but just know it could fail. 🙁

Hi David! I’m glad you enjoyed the frosting. I’m not sure how you would turn this into a cream cheese frosting. It would take some creativity and without having tried it I just can’t say for sure how to do it.

I’m so glad you enjoyed it so much, Carlin! Thank you for your support. I’m glad you enjoyed everything so much. 🙂

I’m so glad you enjoyed it so much, Gwen! You could double this recipe. 🙂

Hi Marieve! Honestly I think it could work, but plastic can hold on to oil and residue and could prevent the egg whites from forming the way they need to. Just something to look out for. Let me know how it goes if you try it. 🙂

Hi Shivon! Sometimes the buttercream is a bit yellow from the color of the butter itself (some brands are simply more yellow than others). Also make sure you are whipping the frosting long enough, as that is a big contributing factor to how pale it gets. You can always add a tiny amount of purple gel food coloring (like the tip of a toothpick!) to counteract the yellow color. Hope that helps!

How do you get your buttercream to look so white?
I have made this recipe a few times, so great and the instructions are so easy to follow! I wanted to make pastel pink frosting this time around but it looked more like a peach colour because of the pale yellow frosting to begin with.

Thank you, Sam, for your reply. The only other thing I can think of that might solve the mystery of my very liquidy frosting is that a friend who had the cake today said she “loved how crunchy the frosting was.” I did not realize it was crunchy and I’m wondering if maybe I didn’t get the sugar to melt with the egg whites. I used a thermometer and it reached 175 degrees–maybe I didn’t whisk it enough when it was on the heat???