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5 from 8 votes

Honey Buttercream Frosting

This recipe makes enough to frost 30 cupcakes with plenty of frosting. If you want to spread the frosting on with a knife you'll only need half a recipe.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 30
Author: Garnish and Glaze


  • 3/4 cup milk
  • 1/4 cup heavy whipping cream
  • 1/4 cup flour
  • 1 cup butter, softened
  • 2 cups powdered sugar
  • 1/4 cup honey
  • 1/2 teaspoon vanilla
  • Pinch of salt


  • In a small sauce pan, whisk together milk, cream, and flour over medium-high heat. Once it gets thick (3-5 minutes) remove from heat, pour into a shallow bowl and place in the freezer for 15-20 minutes but give it a stir after 10 minutes (you can also cover and place in the fridge for a few hours or overnight). Remove from the freezer once the mixture is room temperature or cool.*
  • While the cooked mixture is in the freezer, using an electric mixer, beat butter for 2 minutes on medium speed. Add the honey and powdered sugar and starting out on low (so you don't get a white cloud in your face) mix until light and fluffy. Add the cooled cooked mixture in a little at a time while mixing and beat until fully combined. If needed, add a little milk (1 tablespoon at a time) to thin or powdered sugar to thicken.
  • Spread on with a knife or place in a pastry bag with a star tip and pipe on.


*If you don't want to make the thickener you can just make the frosting leaving the milk, cream, and flour out and increase the powdered sugar to 4-5 cups with a little milk or cream to thin it.