stay awhile // movita beaucoup

buttercream icing for a six-inch cake | movita beaucoup

buttercream icing for a six-inch cake | movita beaucoup

Remember when I told you about that six-inch classic layer cake? How it makes the perfect amount of batter for six-inch pans? Well, this recipe is the perfect amount of icing for that same sized cake – just in case you’re too afraid to make something like German buttercream. This is a classic American buttercream. It will yield enough to frost a two-layer, six inch cake. There’s not enough for fancy piping – just enough to cover your cake with a few extra swirls.

Did I tell you that on my birthday, I was so exhausted from my day at the bakery, that I DIDN’T EVEN EAT A PIECE OF MY OWN BIRTHDAY CAKE? That 2.0 had a big, buttercream-slathered cake awaiting my arrival, and that I couldn’t even manage a bite? Nope. Instead we ate hamburgers and went to bed. Exhausted, but happy…

. . .

Buttercream Icing for a Six-Inch Cake

print and make

Yields enough to frost a two-layer, six-inch cake.

  • 1/2 cup unsalted butter, room temperature
  • 2 tablespoons cream cheese (optional), room temperature
  • 1/8 teaspoon salt
  • 2 cups icing (confectioner’s) sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons heavy cream

Mise en place – begin by getting organized. Measure out all of your ingredients. Be sure your butter and cream cheese are at room temperature. 

Note: the cream cheese in this recipe is optional – I like to add it in for a little extra creaminess and to help balance the sweetness. Feel free to leave it out if you don’t have any on hand.

In the bowl of your stand mixer (or with a hand-held mixer), beat the butter and cream cheese on medium speed until smooth – 2-3 minutes. Be sure the mixture is smooth, or you will have lumps in your frosting. Mix in the salt.

Reduce speed to low, add 1 cup of the icing sugar, and mix until combined. Add the vanilla and 1 tablespoon of the heavy cream, and mix until well combined. Add the second cup of icing sugar and mix on low speed until well combined. Add the additional tablespoon of heavy cream (if desired, for consistency), and beat on medium speed until smooth and floofy.

Additional icing sugar or heavy cream may be added (just a little at a time), until the desired consistency is achieved.





  1. cravesadventure on May 13, 2013 at 3:12 pm

    Beautiful Cake – thanks so much for sharing:) Have a Great One!

  2. musingmar on May 13, 2013 at 4:44 pm

    Such a beautiful cake, and the star-shaped decorations are a whimsical touch. I have a set of 6-inch pans too, so it’s good to have a frosting recipe that’s just the right amount! Stunning photographs, and totally confounding conversation! So fun to have the chance to ‘eavesdrop’!

  3. movita beaucoup on May 13, 2013 at 4:53 pm

    I’m starting to think 2.0’s fan base is getting outta control…

  4. movita beaucoup on May 13, 2013 at 4:53 pm

    Thanks! I took that egg photo for my baking school portfolio. Eggs = awesome.

  5. Maureen | Orgasmic Chef on May 13, 2013 at 8:19 pm

    Cute story and a lovely cake.

  6. Maia@semiswede on May 14, 2013 at 3:48 am

    I had no idea raw eggs could be so photogenic!

    I need some star sprinkles.

    • movita beaucoup on May 15, 2013 at 8:26 am

      Everyone NEEDS star sprinkles!!

  7. Teresa on May 14, 2013 at 6:05 am

    I’ve only just stumbled across your blog posts… And I just have to say you are hysterical! not to mention bloody brillant writer. I was peeing myself reading this story and your tutorial on aged painting. You would fit in Australia like a house on fire! Thanks for making me laugh….

    • movita beaucoup on May 15, 2013 at 8:26 am

      Thanks, Teresa!! Maybe I should move to Australia…

  8. Amy on May 14, 2013 at 9:15 pm

    Aw, I hope this cake was at least as good the second day! And that you caught up on sleep. And that your job is going well!!! I can’t believe you’re working in a bakery…SO EXCITING!!! I hope you leave those little ballerinas cupcake toppers in random spots around the bakery for people to find 😉

  9. […] cakes. Think of the topper of a wedding cake. No one makes a cake that small on purpose (except movita beaucoup, perhaps, but she’s a super legit baking goddess). When I got the Joy the Baker cookbook, I […]

  10. bakerbynature on May 16, 2013 at 1:01 am

    Sprinkles! And Icing! And Butter…! I just love you.

  11. Ashley Bee on May 16, 2013 at 11:41 am

    I suuuuck at frosting cakes and my buttercream comes out goopy. I need to learn the ways of the cake.

  12. Dan from Platter Talk on May 22, 2013 at 10:07 pm

    Wow. How can anyone look at this post and not want to take their finger and scrape up some of that frosting?! Beautifully done and delicious looking!

  13. […] You can find the recipe for the perfect amount of buttercream for a six inch cake here.  Again, for a dairy free version I used Earth Balance instead of butter, almond milk instead of regular milk, and left out the cream cheese (sadly, because I’m sure it would be awesome.  If you know of any great dairy-free cream cheese substitutes, I’m all ears!). […]

  14. Karen..Natalie's mother-in-law on May 16, 2015 at 12:34 am

    I could not live without your stories!

    • movita beaucoup on May 16, 2015 at 7:29 am

      Squeeeeeeal! Thanks, Karen!!

  15. Karen on May 16, 2015 at 1:29 am

    Sprinkles are the Best!

  16. movita beaucoup on December 28, 2015 at 10:30 am

    Comments on this post are now closed as it was published in May 2013. Thanks for stopping by!