Go Back
chocolate buttercream on a beater

Almost Homemade (Cheater) Buttercream Frosting

Course: Dessert
Cuisine: American
Keyword: double chocolate buttercream, vanilla buttercream
Prep Time: 20 minutes
Servings: 12 servings
Calories: 517kcal
Author: Kara @I Scream for Buttercream
This almost homemade buttercream frosting is super easy! No one will know it's made from canned frosting...it just tastes amazing. Make canned frosting taste just like homemade!
Print Recipe
US Customary - Metric

Ingredients

For the vanilla cheater frosting:

  • 1 16 oz. container of vanilla frosting (Any type of vanilla canned frosting except for the whipped type. I used Betty Crocker)
  • 1 cup unsalted butter (room temp)
  • 3 cups confectioner’s sugar
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1-2 teaspoon milk or cream (optional

For the chocolate cheater frosting:

  • 1 16 oz. container of chocolate frosting (Any type of chocolate canned frosting except for the whipped type. I used Betty Crocker)
  • 1 cup unsalted butter (room temp)
  • ½ cup unsweetened cocoa powder (not cocoa drink mix)
  • 3 cups confectioner’s sugar
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 teaspoon milk or cream (optional)

Instructions

For the vanilla frosting:

  • Cream the butter well with an electric mixer on medium speed until it's smooth.
  • Add in the container of vanilla frosting and mix well on medium.
  • Add in the confectioner’s sugar, vanilla bean paste or extract and beat on low until incorporated and then on medium until well mixed.
  • Check the consistency. If it’s too thick, add a teaspoon of milk or cream. If it’s too thin, add another ½ cup of confectioner’s sugar. Mix well again and check the consistency.
  • Once you reach the consistency desired, beat on medium/high speed for a couple minutes until fluffy. Beating the buttercream for several minutes is the secret to it becoming fluffy.

For the chocolate frosting:

  • Cream the butter and cocoa powder well with an electric mixer on medium speed until smooth.
  • Add in the container of chocolate frosting and mix well on medium.
  • Add in the confectioner’s sugar, vanilla bean paste or extract and beat on low until incorporated and then on medium until well mixed.
  • Check the consistency. If it’s too thick, add a teaspoon of milk or cream. If it’s too thin, add another ½ cup of confectioner’s sugar. Mix well again and check the consistency.
  • Once you reach the consistency desired, beat on medium/high speed for a couple minutes until fluffy. Beating the buttercream for several minutes is the secret to it becoming fluffy.

Notes

This buttercream makes enough to cover a two layer, 8″ round cake or about 24 cupcakes.
Nutritional values are an estimate. Nutritional information is for the icing only and does not include cake.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 517kcal | Carbohydrates: 63g | Protein: 1g | Fat: 31g | Saturated Fat: 20g | Cholesterol: 81mg | Sodium: 7mg | Potassium: 64mg | Fiber: 1g | Sugar: 59g | Vitamin A: 945IU | Calcium: 14mg | Iron: 1mg