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Photo byLisa Thompson - Fun Happy Home
I'm so excited to share this homemade buttercream frosting recipe with you. Let's be honest...when it comes to decorating cakes and cupcakes, not all frosting is created equal.
There's one frosting that stands above the rest: buttercream. Buttery, rich, and oh-so-creamy, buttercream frosting is a favorite among bakers and dessert lovers alike. It's versatile, it's delicious, and, believe it or not, it's incredibly easy to whip up at home!
And while I love our homemade cream cheese frosting recipe too, it's not as great for decorating!
And while I could continue to wax poetic about how much buttercream frosting is life-changing, you're probably ready to get this show on the road.
Types of Buttercream Frosting:
There are a variety of buttercream frostings out there and they're not all made the same way. Today, we're going to be making an American Buttercream recipe as it's the easiest buttercream recipe for beginning bakers, but I thought I'd share some of the other buttercream possibilities!
American Buttercream:
Ingredients: Butter, powdered sugar, milk or cream, and flavorings.
Characteristics: This is perhaps the most common and straightforward type of buttercream. It's sweet, sturdy, and easy to make. Because of its simplicity, it's often the go-to for beginner bakers.
We'll be using vanilla extract today to make a vanilla buttercream frosting, but you could use cocoa powder if you wanted to make a chocolate buttercream.
Swiss Meringue Buttercream:
Ingredients: Egg whites, granulated sugar, butter, and flavorings.
Characteristics: This buttercream is made by heating egg whites and sugar in a double boiler until the sugar dissolves, then whipping the mixture into a meringue. Once cooled, butter is added. The result is a silky-smooth, buttery, and less sweet frosting than the American version.
Italian Meringue Buttercream:
Ingredients: Egg whites, granulated sugar, water, and butter.
Characteristics: This type is similar to Swiss meringue but involves boiling sugar and water to create a syrup, which is then poured into whipping egg whites. Butter is added after the meringue forms. It's velvety and rich, with a subtle sweetness.
French Buttercream:
Ingredients: Egg yolks, sugar, butter, and flavorings.
Characteristics: This luxurious buttercream is made by beating egg yolks and then adding a hot sugar syrup, followed by butter. It's exceptionally rich due to the yolks, making it creamier and more custard-like in flavor.
German Buttercream:
Ingredients: Custard base (milk, sugar, egg yolks), butter, and flavorings.
Characteristics: This buttercream is made by first preparing a custard. Once the custard cools, butter is whipped in. It's creamy with a delicate sweetness, often described as velvety.
Ermine (or Cooked Flour) Buttercream:
Ingredients: Flour, sugar, milk, and butter.
Characteristics: This buttercream involves cooking flour and milk into a roux, then cooling and mixing with whipped butter and sugar. The result is a smooth and light frosting with a unique flavor profile.
Which Buttercream to Choose?
The choice of buttercream depends on your preference for sweetness, texture, and the purpose of your baking project. For instance:
- For warmer climates: Swiss or Italian meringue buttercream may be preferred due to their stability.
- For rich flavors: French or German buttercream offers a deeper, custardy taste.
- For beginners or quick bakes: American buttercream is quick and foolproof.
Understanding the various types of buttercream can greatly enhance your baking projects, allowing you to choose the perfect complement to your cakes, cupcakes, and other treats. As I said above, today we'll be making American Buttercream Frosting. 🧁🍰🎂
Homemade Buttercream Frosting Ingredients
- 2 sticks butter (unsalted), brought to room temperature
- 1-pound confectioners' sugar {powdered sugar}
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream, milk, or coffee creamer
This recipe makes about 3 cups of frosting which is enough to cover a standard two-layer cake or a couple dozen cupcakes. I'm a firm believer that there's no such thing as too much frosting (especially when we're talking about this absolutely perfect buttercream frosting), so feel free to double the recipe!
How To Make Homemade Buttercream Frosting
Start by ensuring that your butter is at room temperature. Room temperature butter is essential for achieving that perfect creamy texture.
In a large bowl, use a hand mixer or stand mixer on low speed to cream the butter until it is smooth.
Gradually add the powdered sugar to your butter mixture.
Follow this up with the vanilla extract and 1 tablespoon of your chosen liquid (heavy cream, milk, or coffee creamer). I typically use heavy cream, but milk, cream, or coffee creamer will work.
Once these ingredients are added, mix them until they're well incorporated.
Add an additional tablespoon of liquid and continue mixing on high speed for 3-5 minutes. This helps to incorporate air into the frosting, ensuring that you have fluffy buttercream frosting. If your buttercream isn't silky and smooth, you can add up to an additional 0.5 tbsp of liquid.
How To Decorate A Cake With Buttercream Frosting
Here are my tips for achieving a smooth and appealing finish when frosting a cake with buttercream.
Make sure that your buttercream is at room temperature. If it's too cold, it won't spread smoothly. If it's too soft, it may not hold its shape well.
Start with a thin layer of buttercream to seal in any crumbs. This is called a "crumb coat". Apply a thin layer of the frosting all over the cake, then refrigerate the cake for about 20-30 minutes to set this layer.
Once the crumb coat is set, apply a generous amount of buttercream to the top of the cake, smoothing it out with an offset spatula or a cake scraper. Work your way down the sides, adding more buttercream as needed.
For a smoother finish, you can dip your spatula or scraper in warm water, wipe it off, and then gently glide it over the frosting. The warmth helps smooth out any imperfections.
If you'd like, you can use piping tips to add decorative borders, rosettes, or other designs to your cake.
Remember, the key to a beautifully frosted cake is patience and practice. Over time, you'll develop a technique that works best for you and your delicious creations!
(Note: When working with buttercream, especially in warmer climates, it's helpful to have a turntable to rotate your cake and a cool environment or a fan to prevent the buttercream from becoming too soft.)
How To Decorate Cupcakes With Buttercream Frosting
Frosting cupcakes with buttercream can be as simple or as intricate as you desire. Here are steps to get that picture-perfect frosted cupcake:
Just like with cakes, make sure your buttercream is at the right consistency – not too stiff and not too runny.
The type of piping tip you choose can make a big difference in the appearance. A round tip (like the one used in our ghost cupcakes) is great for classic swirls, while a star tip can give a lovely ridged effect. There are many other decorative tips available, so choose based on your desired look.
Insert your chosen tip into a piping bag, then fill the bag with buttercream. Twist the top to seal and push the frosting down, eliminating any air bubbles.
Starting at the outer edge of the cupcake, apply pressure to the piping bag and move in a circular motion towards the center. Once you reach the center, start to lift upwards while reducing the pressure to create a peak. If you prefer, you can simply pipe a large dollop in the center for a more minimalist look.
Decorate with sprinkles, chocolate shavings, fruit, or any other garnish while the buttercream is still fresh so they adhere well.
If you're not serving the cupcakes immediately, store them in a cool place or refrigerate to maintain the buttercream's shape, especially in warm environments.
Remember, frosting cupcakes is not just about taste, but also presentation. With a bit of practice, you'll be able to frost cupcakes that look as delightful as they taste!
Yield:
This recipe produces approximately 3 cups of frosting, enough to generously cover a standard two-layer cake or a couple of dozen cupcakes.
Frequently Asked Questions (FAQs):
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter. However, it might slightly alter the flavor of your buttercream, giving it a saltier edge. If using salted butter, consider reducing any additional salt in your dessert recipe.
Can I use margarine instead of real butter?
While technically, you can, I would recommend you don't for many reasons, including flavor, consistency, and texture. Plus, margarine is not good for you!!!
How can I color my buttercream?
You can easily color your buttercream using gel food coloring. Gel colors are preferred over liquid as they don't alter the consistency of the frosting. Add a tiny amount at a time and mix thoroughly until you achieve the desired shade.
How long can I store buttercream frosting?
If stored in an airtight container, buttercream can last in the refrigerator for up to two weeks. Remember to let it come to room temperature and give it a quick whip before using it again.
Can I flavor my buttercream with other extracts?
Absolutely! Feel free to experiment with other flavor extracts like almond, lemon, or peppermint. Adjust the quantity based on the intensity of the flavor you desire.
My buttercream is too thick. What can I do?
If your buttercream is too thick, you can add more of your chosen liquid, a little at a time, until the desired consistency is reached. Always add slowly to avoid making it too runny.
Can buttercream be frozen for later use?
Yes, buttercream freezes quite well. Store it in an airtight container and when you're ready to use it, allow it to thaw in the refrigerator and then come to room temperature. Give it a quick mix before using.
You're all set to make what I believe is the best vanilla buttercream frosting around. Whether you're frosting a birthday cake or cupcakes, decorating sugar cookies, or simply indulging with a spoon (I won't judge!), this buttercream recipe is sure to become a staple in your baking repertoire. Enjoy! 🍰🎂
