This luscious honey buttercream frosting is silky smooth, light, and perfectly sweetened with powdered sugar and honey. It's incredibly versatile, making it a perfect match for a variety of cakes, cupcakes, and cookies. Best of all, it's a breeze to whip up in under 15 minutes with just a few simple ingredients!
As an avid home baker, I love mixing and matching cupcakes and cakes with different frosting flavors. This honey buttercream frosting, like my honey cream cheese frosting, is one that pairs perfectly with so many treats- from spreading on top of cakes or cupcakes to sandwiching between cookies!
While this frosting recipe does use powdered sugar for thickness, the flavor of honey comes through beautifully. It has a light floral flavor and fluffy texture that is incredible piped on vanilla cupcakes or honey cupcakes, spread on a pan of brownies, or sandwiched between 2 sugar cookies! It's also perfect to frost and fill layer cakes like this small vanilla cake for that classic honey vanilla combo.
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Why You'll Love This Recipe
- It's a classic American buttercream recipe that is easy to make in under 15 minutes!
- There's a subtle honey flavor that pairs beautifully with a variety of cake and cupcake flavors, like carrot cake, honey cake, and pistachio!
- It's made with only 5 simple ingredients you can find in your pantry or at any grocery store.
- Because it's made with powdered sugar for stability, the consistency is perfectly pipeable, making cake decorating a breeze.
Ingredient Notes
Here are notes about some of the ingredients used. For quantities and full instructions, see the recipe card below.
- Salted butter- Butter is the base of this frosting, adding structure and a creamy mouthfeel. I used Kerrygold salted butter for a more golden color and to mimic the whipped honey butter they serve at restaurants. Make sure to take the butter out of the refrigerator 1-2 hours before you start so it reaches room temperature.
- Powdered sugar- This is used to sweeten and stabilize the frosting. Unfortunately, we can't use only honey because the frosting would be too runny and impossible to pipe. Buttercream can only hold so much liquid before it breaks!
- Cinnamon- Ground cinnamon enhances the flavor of the honey. Use any variety you want, like Ceylon or Saigon.
- Honey- You only need a couple tablespoons of honey for the frosting to take on its flavor! I highly recommend choosing a high quality local honey. If you can get it from the farmers market, amazing. If you can't, no worries! Just use what you have. I recommend wildflower or clover honey, both of which have a light floral flavor. I used these varieties in this honey banana bread and honey caramelized bananas.
- Vanilla extract- Also enhances the honey's flavor! Vanilla bean paste or pure vanilla extract are best.
Substitutions and Variations
- Butter: Unsalted butter also works, but I recommend adding a pinch of salt if you use it!
- Powdered sugar: You can substitute powdered monk fruit sweetener for a naturally sweetened option! It functions like powdered sugar and is perfect for those on the paleo diet or who just want a low sugar option.
- Vanilla: About ยผ teaspoon of almond extract can be added with vanilla for more flavor.
Helpful Equipment and Tools
The most important piece of equipment you need is a stand mixer fitted with the paddle attachment or an electric hand mixer with a large mixing bowl. You can also use the whisk attachment for a fluffier, airy frosting.
This recipe's instructions and process shots are specifically for a hand mixer but work just as well with a standing mixer!
Step by Step Instructions
Step 1: Start by adding your softened butter to the bowl of a stand mixer or hand mixer. Beat the butter on medium-high speed for 10 minutes, stopping to scrape the sides of the bowl after about 5 minutes. It should be pale and fluffy, appearing more white than yellow.
Step 2: Once the butter has a whipped consistency, add in the powdered sugar 1 cup at a time mixing on low speed, stopping to scrape the sides of the bowl occasionally. Then add the cinnamon.
Step 3: Add the honey and vanilla. Mix on medium speed for 3-5 minutes until everything is well combined and the frosting is fluffy.
At this point, you can add more powdered sugar for a thicker, more stable buttercream. You can also add a few drops of preferably gel-based food coloring. Any color works!
If you're frosting a cake, mix the frosting on low for 2-3 more minutes to remove any air bubbles so it's nice and smooth.
Step 4: Use the honey frosting immediately or transfer to a piping bag or airtight container and store in the fridge.
Expert Tips for Success
- Use room temperature butter. Cold butter will not mix in well. Your frosting will look curdled and chunky! Room temperature butter is a must for a creamy, smooth frosting. It should be cool to the touch but easy to indent with your finger. If it looks greasy, then the frosting is too warm.
- Start the mixer on low speed. To avoid a cloud of sugar, pulse the mixer on low until the powdered sugar is mostly incorporated and then increase the speed to medium. This will save you so much clean up time!
- To thicken the frosting, add more powdered sugar 1 teaspoon at a time while mixing on low until you get the consistency you want.
- To thin out the frosting, add cream or whole milk 1 teaspoon at a time while mixing on low speed until the desired consistency is reached.
- Let your baked goods cool before frosting them. If they're too hot, the frosting will melt and fall off.
How to Use
- Pipe honey-flavored frosting on lemon lavender cupcakes with a closed star piping tip like Ateco 849!
- Spread or pipe on a batch of matcha cupcakes for a perfect pairing.
- Sandwich between 2 lavender sugar cookies for a classic honey lavender flavor combo.
- Slather on these banana bars instead of salted caramel frosting or brown butter cream cheese frosting.
Storage and Freezing
Store leftover frosting in an airtight container in the refrigerator for up to 5 days. I personally always refrigerate my frostings to be on the safe side!
Let it come to room temperature by placing it on the counter for a couple hours and give it a whisk before using again.
Freezing
Wrap the buttercream in plastic wrap or transfer it to an airtight container. Place in the freezer and freeze for up to 3 months.
When you're ready to use your frosting, let it thaw overnight in the refrigerator. Place it in the bowl of an electric mixer or stand mixer and whip to return it to a creamy consistency.
Frequently Asked Questions
This recipe makes enough to generously pipe frosting onto 12 cupcakes or slather over a 2 layer 8โณ round, 3 layer 6" round, or sheet cake.
Because this frosting is made with butter and honey (both have naturally yellow hues), the buttercream has a yellow tint. Whipping the butter on medium-high for 10-15 minutes helps brighten it up a bit more, but you can also add food coloring.
White food coloring works, but you can also add a tiny bit of purple to balance the orange and yellow tones. Add a tiny drop or a small amount with a toothpick, mix for a few minutes, and the color will lighten.
Yes. First, you need to use vegan butter. I really enjoy these Earth Balance Buttery Sticks!
Secondly, honey typically isn't considered vegan because it's produced by bees. You can substitute another liquid sweetener like maple syrup or agave nectar.
More Frosting Recipes to Try
๐ Recipe
Easy Honey Buttercream Frosting
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 227 grams salted butter room temperature
- 240 grams powdered sugar
- ยผ teaspoon cinnamon
- 2 tablespoon honey
- 1 teaspoon vanilla extract
Instructions
- Add softened salted butter to the bowl of a stand mixer or hand mixer. Beat on medium-high speed for 10 minutes, stopping to scrape the sides of the bowl half way through. It'llย be pale and fluffy.227 grams salted butter
- Mix in the powdered sugar 1 cup at a time on low speed, stopping to scrape the sides of the bowl occasionally. Mix in cinnamon until combined.240 grams powdered sugar, ยผ teaspoon cinnamon
- Add the honey and vanilla, mixing on medium speed for 3-5 minutes until well combined and fluffy. For frosting cakes, reduce the speed to low to pop air bubbles.2 tablespoon honey, 1 teaspoon vanilla extract
- Use immediately or transfer the frosting to an airtight container and store in the fridge.
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