With only 2 ingredients you need to buy, this buttercream uses butter, powdered sugar, and water. It is smooth, easy to make, and tastes amazing!
Published: March 18, 2025 by Pamela – Updated on July 6, 2025.
This post may contain affiliate links. Please read our disclosure policy.
I almost didn’t add this recipe to the blog because some people didn’t like that I called it a 2-ingredient buttercream when it actually has 3 or 4. But seriously, you only need to buy butter and powdered sugar, water is always available, and the extract is optional.
That aside, this is one of my favorite buttercreams. It’s super simple, has just a few ingredients, and the texture is really smooth. It’s similar to Swiss meringue, not too sweet, holds up well, and doesn’t crust. So, if you’re looking for a swiss meringue buttercream without eggs, you’re going to love this one!
Ingredients to make the easiest buttercream frosting:
- Unsalted Butter: I always prefer using unsalted butter, specially with buttercream recipes. I find that even if the recipe calls for a pinch of salt (which is not the case here), replacing unsalted butter with salted will take away your ability to control the amount of salt in the recipe; which might result in an aftertaste.
- Powdered Sugar: This recipe cannot be made using granulated sugar, you need powdered sugar. But, you can make powdered sugar at home using granulated sugar!
- Hot Water: warm water works too as long as it completely dissolves the powdered sugar and you are left with a silky smooth glaze. If you use hot water like I do, make sure to let the glaze come to room temperature before adding it to the butter.
- Extract of your choice (Optional): If you want to add warmth to your buttercream use vanilla extract, you can use any other extracts as well, and you can completely leave it out.
Measurements are posted in the recipe card below the instructions.
Instructions to make this 2-ingredients buttercream:
- Mix the hot water with powdered sugar until completely dissolved and smooth. If using an extract, stir it in. Cover the glaze so it doesn’t dry out and let it cool at room temperature.
- In a bowl, beat room-temperature butter with a mixer. Start on low, then increase to high speed. Keep mixing until the butter becomes pale, fluffy, and almost doubles in size.
- With the mixer on low to medium speed, slowly pour the cooled glaze into the butter. Mix until smooth and creamy. Scrape the bowl if needed to make sure everything is well combined.
Frequently Asked Questions:
- Can I use granulated sugar? Unfortunately, you can’t. The glaze is a key part of this recipe, and you can’t make a proper glaze with granulated sugar. Powdered sugar is crucial for the right consistency. However, you can make your own powdered sugar from granulated sugar at home.
- Does it crust? No, this buttercream doesn’t crust. Unlike American buttercream, which forms a thin crust as it sits, this one stays smooth and creamy. It has a consistency similar to Swiss meringue buttercream: light, silky, and stable.
- Does it hold well to heat? Yes, better than most buttercreams! While no buttercream can withstand extreme heat, this one is more stable than traditional recipes. If you’re dealing with really high temperatures, chocolate ganache would be a better option.
- What extract can I use? Add any extract that you want, vanilla, almond, mint, whatever you like. This buttercream is super customizable, so feel free to experiment with flavors!
- Can I add cocoa powder? Yes, you can! Make sure to add it with the powdered sugar, and be ready to adjust the liquid to keep the glaze consistency just right. If you’re looking for an easy chocolate version, I have a 2-ingredient chocolate buttercream!
If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
2-Ingredients Vanilla Buttercream
Ingredients
- 2 Cups Unsalted Butter (450g)
- 1 ¾ Cups Powdered Sugar (225g)
- ¼ Cup Water (Hot Water)
- 1 tsp Extract (Any extract + optional)
Instructions
- In a small bowl, combine the hot water with the powdered sugar. Stir until fully dissolved and smooth, creating a thin glaze with no lumps.If using an extract, add it to the glaze and mix well. Cover the bowl to prevent the glaze from crusting, then set it aside to cool completely.
- In a large mixing bowl, add the room-temperature butter. Using a mixer, beat on low speed for a minute, then gradually increase to high. Continue mixing for a few minutes until the butter becomes pale, fluffy, and almost doubles in volume.
- With the mixer on low to medium speed, slowly pour the cooled glaze into the butter. Mix until fully incorporated, then beat for a bit longer to ensure a smooth and creamy consistency.
Video
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Leave a Reply