The Best Buttercream
User Reviews
5
The Best Buttercream
Description
This buttercream combines powdered sugar and room-temperature unsalted butter beaten initially on low then medium speed to produce a smooth base. Adding salt, vanilla extract, and heavy cream creates a frosting that is sweet but balanced, with a rich and creamy texture. Adjusting the amount of cream lets you control thickness and spreadability, whether you want a stiff or softer consistency.
The resulting buttercream is versatile, suitable for frosting about a dozen cupcakes or a two-layer 8 or 9-inch cake. It can be piped decoratively or simply spread with a spatula. The inclusion of vanilla extract gives a familiar and comforting flavor that complements many cake types.
This buttercream can be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months. Before use, bring it back to room temperature and re-whip to restore fluffiness. Additional powdered sugar can be added if the frosting becomes too thin.
Ingredients
- 3 cups powdered sugar sifted
- 2 ticks unsalted butter at a cool room temperature
- 1/4 teaspoon salt fine
- 2 teaspoons vanilla extract pure
- 1 to 2 tablespoons heavy cream or whipping cream
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes.
- Add the salt, vanilla, and cream and beat on medium speed for 1 minute, adding more cream if needed.
STORAGE:
- Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.
Notes
- This recipe yields enough buttercream to frost 12 to 15 cupcakes; double the ingredients to frost an 8 or 9-inch two-layer cake.
- Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to three months.
- To reuse refrigerated or frozen buttercream, let it come to room temperature and re-whip until light and fluffy, adding more powdered sugar if it needs thickening.
User Reviews
Overall Rating
5
You'll Also Love
