Easy Creamy Tahini Buttercream
This silky tahini buttercream frosting brings nutty, rich flavors to your cakes. Easy to whip up with just 5 ingredients—your new favorite topping awaits!
Imagine velvety butter whipped with nutty tahini, kissed with cinnamon—this tahini buttercream transforms ordinary cakes into something extraordinary. It’s rich without being heavy, sophisticated yet simple, and comes together in just 15 minutes.
I stumbled upon tahini frosting completely by accident one afternoon when I ran out of vanilla extract. There sat my jar of tahini, practically winking at me from the pantry shelf.
That spontaneous swap changed everything—suddenly, buttercream had depth, a gorgeous beige hue, and this incredible nutty complexity that made everyone at my daughter’s birthday party ask for the recipe. If you’re into Middle Eastern-inspired desserts, you’ll absolutely want to try my silky Middle Eastern ice cream next.
Table of Contents
Why You’ll Love This Tahini Buttercream Frosting
This tahini buttercream has become my secret weapon for whenever I want to impress without the stress. Here’s why it’s earned permanent resident status in my baking rotation:
- Ridiculously easy – Five ingredients, one bowl, ten minutes of mixing
- Flavor depth for days – That sesame richness is unlike anything you’ve tasted
- Pipes like a dream – Holds its shape beautifully for swirls and rosettes
- Not-too-sweet perfection – The tahini balances the sugar gorgeously
- Conversation starter – Everyone asks what makes it taste so interesting
I learned this trick from years of testing frostings, but King Arthur Baking really opened my eyes to how nut butters can transform buttercream texture. The first time I piped this onto chocolate cupcakes, my husband literally stopped mid-conversation to ask what magic I’d worked in the kitchen. That’s the tahini talking.
Nutritional Peek (Per 2 Tablespoon Serving)
| Nutrient | Amount |
|---|---|
| Calories | 195 |
| Protein | 2g |
| Carbs | 14g |
| Fat | 16g |
Ingredients for Your Tahini Frosting
Let’s gather everything you need for this sesame buttercream—each ingredient plays its part in creating that signature creamy, nutty magic.
| Amount | Ingredient |
|---|---|
| 1 cup | Unsalted butter, room temperature |
| 3/4 cup | Tahini (I love the well-stirred kind—don’t skip mixing that oil back in!) |
| 1 1/2 cups | Powdered sugar |
| 1/2 teaspoon | Cinnamon (adds warmth that complements the sesame beautifully) |
| 1/4 teaspoon | Salt |
Quick tip: Room temperature butter is non-negotiable here—it should leave a slight indent when you press it. Too cold and you’ll get lumps; too warm and your frosting will be soupy. For more Middle Eastern flavor pairings, check out my black sesame ice cream recipe.
Equipment You’ll Need
Essential:
- Stand mixer or hand mixer
- Medium mixing bowl
- Rubber spatula
- Fine-mesh sieve (for sifting)
Optional but helpful:
- Piping bag and tips if you’re feeling fancy
- Offset spatula for smooth spreading
Step-by-Step: Making Perfect Tahini Buttercream
Making tahini buttercream is honestly one of the most forgiving frosting adventures you’ll embark on—here’s how we’re doing this together.
Step 1: Grab that room temperature butter and toss it in your mixing bowl. Whip it on medium-high speed for about 3-4 minutes until it’s fluffy, pale, and has doubled in volume. (If it looks like whipped clouds, you’re golden.)
Step 2: Add your tahini straight in and mix on medium speed for another 2 minutes. The mixture might look slightly separated at first—totally normal! Keep mixing and it’ll come together into this gorgeous tan swirl.
Step 3: Now comes the sifting part. I know, I know—sifting feels old-fashioned, but trust me on this one. Sift your powdered sugar, salt, and cinnamon together, then add about a third of it to your bowl. Mix on low speed until incorporated. (Starting on low saves you from the dreaded powdered sugar snow globe effect in your kitchen.)
Step 4: Add the remaining sugar mixture in two more additions, mixing well after each. Once everything’s in, crank it up to medium-high and whip for 2-3 minutes until your frosting is light, fluffy, and holds stiff peaks when you lift the beater.
Step 5: If you’re planning to pipe this beauty, cover the bowl and pop it in the fridge for 15 minutes. This quick chill firms it up just enough to hold those gorgeous swirls and rosettes without losing its creamy texture.
Pro Tips & Guidance for Tahini Frosting Success
Starting with tahini buttercream frosting can feel a bit different from your standard vanilla, so here’s what I’ve learned after making this countless times:
- Stir your tahini first: The oil separates naturally, so give it a good stir before measuring—this ensures consistent texture every time
- Taste as you go: Different tahini brands vary in intensity; if yours is particularly strong, start with 1/2 cup and add more to taste
- The temperature sweet spot: Your kitchen should be around 68-72°F for ideal piping consistency
- Color variation is normal: Tahini ranges from light tan to deep beige depending on whether it’s hulled or unhulled—both work beautifully
According to Serious Eats, tahini’s natural oils contribute to an incredibly silky mouthfeel in frostings, which is exactly why this pipes smoother than standard buttercream. I’ve found that giving the final mixture one last whip right before using it brings back that perfect fluffy texture if it’s been sitting.
Troubleshooting Guide
Frosting looks separated or grainy? No worries—this usually means temperature issues. Pop the whole bowl in the fridge for 10 minutes, then re-whip. The cold helps the butter firm up and bring everything back together.
Too thick to spread? Add a teaspoon of milk or cream and mix well. Repeat if needed until you reach spreading consistency.
Too thin or runny? Chill for 15-20 minutes, then try again. If it’s still loose, whip in another 1/4 cup of powdered sugar.
Tastes too strong? Balance it with an extra 1/4 teaspoon of vanilla extract or a tiny pinch more salt to round out the flavors.
Variations & Twists on This Recipe
This tahini frosting is incredibly versatile—here are some of my favorite ways to switch things up:
Chocolate Tahini: Add 1/4 cup cocoa powder with the sugar for a deeper, more complex flavor that’s absolutely divine on vanilla cake.
Honey Tahini: Replace 1/4 cup of powdered sugar with honey for a more Middle Eastern vibe—just know it’ll be slightly softer.
Cardamom Swap: Use cardamom instead of cinnamon for an aromatic twist that’s stunning on lemon cakes.
Orange Blossom Magic: Add 1/2 teaspoon orange blossom water for a delicate floral note that transports you straight to a Damascus pastry shop.
For serving, I love piping this generously onto spice cakes, carrot cakes, or even coconut cream desserts for an unexpected fusion moment. A sprinkle of toasted sesame seeds on top makes it Instagram-worthy and adds delightful crunch.
Serving, Storage & Reheating
Fresh sesame buttercream tastes best within 24 hours, but here’s how to keep it perfect:
At Room Temperature: Covered, it’ll stay spreadable for up to 2 hours in a cool kitchen—ideal if you’re frosting a cake for a party later today.
Refrigerated: Store in an airtight container for up to one week. Before using, let it sit at room temperature for about 30 minutes, then re-whip briefly to restore that fluffy texture.
Frozen: This tahini buttercream frosting freezes beautifully for up to 3 months. Thaw overnight in the fridge, bring to room temperature, and give it a good whip before spreading.
No-Waste Kitchen Magic
Got leftover tahini frosting? Don’t let a single spoonful go to waste! Here’s what I do:
- Swirl it into your morning oatmeal for a decadent breakfast upgrade
- Spread it between graham crackers for instant “fancy” cookies
- Dollop onto sliced apples or pears for an afternoon snack
- Thin it with a little milk and drizzle over pancakes
- Pipe small stars onto parchment, freeze, and drop into coffee for flavored sweet treats
FAQs About Tahini Buttercream
Can tahini replace butter in baking?
Tahini can’t completely replace butter in most baking recipes because butter provides structure, moisture, and leavening that tahini doesn’t. However, you can substitute up to 1/4 of the butter with tahini for added flavor without drastically changing texture.
What is the most difficult buttercream to make?
Italian meringue buttercream takes the crown for difficulty—it requires cooking sugar to soft-ball stage and carefully streaming it into whipped egg whites. Our tahini buttercream is actually an American-style buttercream, which is one of the easiest!
What is tahini butter made of?
Despite the name, tahini isn’t actually butter—it’s a paste made purely from ground sesame seeds. Some brands add a touch of oil to achieve spreadable consistency, but authentic tahini is just sesame seeds processed until creamy.
What exactly is tahini made of?
Tahini is made from hulled or unhulled sesame seeds that are toasted (sometimes) and ground into a smooth, pourable paste. The sesame seeds are processed until their natural oils release, creating that signature creamy texture without any additives needed.
What is tahini in Arabic?
In Arabic, tahini is “طحينة” (pronounced tah-HEE-neh), which comes from the Arabic verb “to grind.” It’s a staple ingredient throughout the Middle East and has been used in cooking for thousands of years.
Your New Frosting Obsession Awaits
This tahini buttercream has honestly ruined regular frosting for me—in the best possible way. There’s something about that nutty depth, the way it pipes like silk, and how everyone at the table pauses after that first bite to figure out what makes it so special. It’s become my signature, and I have a feeling it’s about to become yours too.
I’d absolutely love to see your tahini buttercream creations! Drop a comment below with what you topped with this gorgeous frosting, or tag your photos so I can cheer you on. And if you’re feeling adventurous with Middle Eastern flavors, don’t miss my silky Middle Eastern ice cream for your next dessert adventure.
Tahini Buttercream
Ingredients
Equipment
Method
- Grab that room temperature butter and toss it in your mixing bowl. Whip it on medium-high speed for about 3-4 minutes until it’s fluffy, pale, and has doubled in volume.
- Add your tahini straight in and mix on medium speed for another 2 minutes. The mixture might look slightly separated at first—totally normal! Keep mixing and it’ll come together into this gorgeous tan swirl.
- Sift your powdered sugar, salt, and cinnamon together, then add about a third of it to your bowl. Mix on low speed until incorporated.
- Add the remaining sugar mixture in two more additions, mixing well after each. Once everything’s in, crank it up to medium-high and whip for 2-3 minutes until your frosting is light, fluffy, and holds stiff peaks when you lift the beater.
- If you’re planning to pipe this beauty, cover the bowl and pop it in the fridge for 15 minutes. This quick chill firms it up just enough to hold those gorgeous swirls and rosettes without losing its creamy texture.
