Simple Buttercream Frosting
This is a stable, reliable frosting made by whipping softened butter with powdered sugar and a touch of cream until it reaches a pale, airy consistency. It holds its shape well for piping and provides a smooth finish for cakes or cupcakes without being overly complicated.
Temperature is your only hurdle.
If the butter is too cold, you get lumps; if it is melted, the frosting will slide off the cake. Aim for room temperature butter that leaves a slight indent when pressed.
- Stand mixer with whisk attachment or electric hand mixer
- Large mixing bowl
- Rubber spatula
What goes in.
- 1 cup (2 sticks)unsalted butter, softened
- 4 cupspowdered sugar, sifted
- 2 tbspheavy cream or whole milk
- 1 tspvanilla extract
- 1 pinchfine sea salt
The importance of the initial whip
Beat the butter alone for 3 to 5 minutes before adding anything else. You are looking for it to turn from yellow to nearly white and become visibly fluffy.
The method.
Whip the butter
Place the softened butter in the bowl. Beat on medium-high speed until it is pale and increased in volume.
Add sugar gradually
Turn the mixer to low. Add the powdered sugar one cup at a time. Wait for each cup to be fully incorporated before adding the next to keep the kitchen clean.
Incorporate liquids
Add the vanilla, salt, and half the cream. Increase the speed to medium and beat for another 2 minutes.
Adjust consistency
Check the texture. If it is too stiff for your needs, add the remaining cream one teaspoon at a time until you reach the desired spreadable thickness.
Other turns to take.
Chocolate Buttercream
Sift in 1/2 cup of high-quality unsweetened cocoa powder along with the final cup of powdered sugar.
Espresso Buttercream
Dissolve 1 teaspoon of instant espresso powder into your cream before adding it to the butter.
When it doesn't go to plan.
Always sift your powdered sugar to avoid grit.
If the frosting gets too warm while working, pop the bowl in the fridge for 10 minutes then re-whip briefly.
For sharp edges on a cake, use a bench scraper and work in a cool room.
The ones that keep coming up.
Can I use salted butter?
You can, but omit the extra pinch of salt listed in the ingredients. Salted butter varies by brand, so taste as you go.
How long will this stay fresh?
It keeps in the refrigerator for up to one week in an airtight container. Let it come back to room temperature and re-whip it before using.