Buttercream Frosting
User Reviews
5
Buttercream Frosting
Description
This Buttercream Frosting starts by creaming softened unsalted butter until smooth. Gradually, powdered sugar is incorporated alongside vanilla extract and a pinch of salt, initially creating a dry mixture. Heavy cream or milk is then added slowly while beating at increasing speed to produce a light and fluffy texture. The frosting consistency can be adjusted by adding more cream or powdered sugar as needed. Gel food coloring can be stirred in to achieve vibrant colors.
The frosting holds its shape well for decorating cupcakes or cakes. If made in advance, it can be stored at room temperature for up to two days or refrigerated for several days before use, requiring gentle re-whipping to restore texture. It also freezes well for long-term storage. Being butter and sugar based, the frosting is sensitive to high temperatures and performs best in cooler environments or when used under fondant.
Ingredients
- 1 cup butter softened to room temperature, unsalted
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt add more to taste, as needed
- 2-4 Tablespoons heavy cream plus more as needed (see "Tips" section in post for substitutes, or milk
Instructions
- Place butter in the bowl of a stand mixer (or use a large bowl and an electric mixer) and beat on low-speed until creamy and smooth.
- Add 1 cups (125g) of powdered sugar, vanilla extract, and salt and turn mixer to low speed¹ and stir until combined. Slowly add remaining powdered sugar until completely combined. Mixture will likely look very dry.
- Add heavy cream or milk, one tablespoon at a time. Start with mixer on low-speed and gradually increase speed to medium-high, beating on this speed for several seconds to whip the liquid into the batter and scraping down the sides and bottom of the bowl after each addition. Add additional cream until desired consistency is reached. If you accidentally add too much liquid and make your buttercream too soft, you can usually salvage the icing by adding more powdered sugar
- If using food coloring, stir it in here at the end. Gel food coloring is my preference for vibrantly colored icing.
- I recommend piping icing over your cupcakes or frosting your cake immediately. See notes below or in the post on how to store buttercream and use at a later date.
Notes
- Cover stand mixer with a clean towel while mixing to prevent powdered sugar dust.
- Store unused frosting in an airtight container at room temperature for 2 days or refrigerated for 5-7 days; re-whip before use.
- Freeze frosting in airtight containers for 2-3 months; thaw in refrigerator 1-2 days before re-whipping.
- Buttercream is primarily butter and sugar and is sensitive to heat; avoid using it on desserts exposed to warm conditions.
- Suitable for use under fondant and can be colored with gel food coloring for vibrant effects.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(see summary for details)
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1/12th of the recipe | |
| Calories | 302kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 1g | 2% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 28mg | 1% |
| Potassium | 5mg | 0% |
| Sugar | 39g | 78% |
| Vitamin A | 509IU | 10% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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