Buttercream Frosting

Easy Buttercream

Ingredients

  • 1/2 cup (115 grams) unsalted butter (softened)
  • 1.5 cups (180 grams) powdered sugar
    For a sweeter frosting, mix in an additional 1/4 C
  • 1 egg yolk
  • 2 tablespoons (30 ml) heavy cream or heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • Tiny pinch of salt

Instructions

  1. In the large mixing bowl, combine the butter and powdered sugar.  Mix with a hand-held mixer until smooth and fully combined.
  2. Add the heavy cream, vanilla extract, and salt
  3. Continue mixing on medium speed until everything is well combined.
  4. Pipe the frosting onto cupcakes or frost a cake.
 

Note

Frosting can be made 1 to 2 days in advance, cover tightly and transfer to the refrigerator. Remove from the refrigerator and bring to room temperature before frosting cupcakes/cakes.

 

Heavy Cream: You may replace the heavy cream with milk, but the frosting won’t be quite as creamy.

 

Recipe Variations

  • Vanilla: For a vanilla buttercream frosting, double the vanilla.
  • Chocolate: Sift 1/4 cup of unsweetened cocoa powder and mix it into the frosting base until well combined.
  • Caramel: Mix in 1/4C  caramel ice cream topping.
  • Strawberry: Add a 1-ounce frozen strawberries to the bowl at Step 2 above.

American Buttercream

  1. Combine
    • 2 sticks softened butter
    • 1/2 C shortening
    • scant salt and 1 tsp vanilla
  2. Combine with
    • 12-14 oz confectioner sugar
  3. Beat everything using your paddle attachment
  4. Add
    • 1/4 C buttermilk
    • 2 TBL (1 oz) sour cream
  5. Blend until combined
  • Ice round cakes on a lazy susan
  • You can elevate the cake by putting a flat mixing bowl on the lazy susan at the beginning
  • Put a blob of icing on the cardboard cake round to “hold” the cake still
  • Cut the puffy top off so that layered cakes will sit evenly.
  • Using a long knife or long saw blade, cut even layers
  • Cut a notch in the side of the cake to help with alignment later
  • Ice between layers
  • Create a “crumb coat” of icing that will be covered up later.
  • Put the crumb coat into the fridge for 20-30 minutes to harden
  • Apply the final outside layer of icing.
  • To create “writing chocolate” combine 1 C chocolate chips and 2 tsp canola oil.  Stir together, then microwave for 60 seconds.  Stir to mix, then put into a piping bag or squirt bottle.  As you are writing, back up and the end of each letter.
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