buttercream recipe

Perfect Chocolate Buttercream Frosting is an essential when it comes to birthday cakes and other celebrations. Get this family favorite, perfect chocolate buttercream frosting recipe.

Perfect Chocolate Buttercream Frosting Recipe

butter (3 sticks, softened)

cocoa

confectioner’s sugar

milk

vanilla extract

espresso powder

Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

Cream together butter and cocoa powder until well-combined.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and combine well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

This American buttercream frosting recipe makes enough to frost one 9x13” sheet cake or one 8” or 9” round 2-layer cake or to generously ice 12 cupcakes (as seen in photos above) or modestly ice 24 cupcakes. This recipe may be doubled or even tripled if you have a mixing bowl that is large enough. This icing is great for decorating and may be used under fondant.

Buttercream Frosting

unsalted butter (softened to room temperature (226 grams))

sugar (500 grams)

salt (add more to taste, as needed)

heavy cream

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.

https://www.youtube.com/watch?v=IDsW83d3vVA

A simple recipe for American Buttercream Frosting! This recipe is arguably the easiest of the buttercreams.

RECIPE: https://sugarspunrun.com/buttercream-frosting/


Ingredients
1 cup unsalted butter softened to room temperature (226g)
4 cups powdered sugar 500g
2 teaspoons vanilla extract
⅛ teaspoon salt add more to taste, as needed
2-4 Tablespoons heavy cream or milk plus more as needed (see "Tips" section in post for substitutes)

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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
¹If you’re using a stand mixer, a nice way to combine the sugar and butter without dusting your kitchen with powdered sugar is to cover the mixer with a clean dish towel (see video).
Storing:
If not using immediately, store in an airtight container at room temperature for up to 2 days or in the refrigerator for 5-7 days. Before using allow to come to room temperature, you may need to mix it again to reach proper consistency.
Freezing:
May be frozen in an airtight container for 2-3 months. Let thaw in the refrigerator for 1-2 days then bring to room temperature and re-whip with mixer before using. 
Once you have iced your cake or cupcakes, this icing will keep at room temperature for 2-3 days (unless you are in a very hot/humid environment) or will keep in the refrigerator for a week.
As with most frostings, this recipe is primarily butter and sugar and will not hold up well to high temperatures (ex: being served on a cake outside in the summertime). It can be used under fondant.

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How to Make Vanilla Buttercream Frosting

This vanilla American buttercream recipe only uses five ingredients! It&#x27;s so easy and delicious to make, you&#x27;ll never buy frosting again!!

Vanilla Buttercream Frosting

unsalted butter, room temperature (434 grams; 1 lb box)

tsp salt (3 grams)

sugar (907 grams; 2 lb bag)

heavy cream (or whipping cream) (45 grams)

Beat 2 cups of unsalted butter on a...

Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.

Mix in 1 Tbsp vanilla extract or vanilla...

Mix in 1 Tbsp vanilla extract or vanilla bean paste and 1/2 tsp salt on a low speed.

Slowly add in 7 cups of powdered sugar,...

Slowly add in 7 cups of powdered sugar, 1 cup at a time. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.

Mix on low until the ingredients are fully...

Mix on low until the ingredients are fully incorporated and the desired consistency is reached. 

If the frosting is too thick, add in...

If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

If you plan to color the buttercream, add...

If you plan to color the buttercream, add in the gel food coloring once the frosting is fully mixed and beat on low until it reach the desired colored

https://mediavine-res.cloudinary.com/video/upload/kvuypxqkeojw3ymeptnd.mp4

<p>This vanilla American buttercream recipe only uses five ingredients! It&#x27;s so easy and delicious to make, you&#x27;ll never buy frosting again!!</p>

Smooth Buttercream Frosting Tutorial

Struggle to make truly black frosting?? Learn my tips for making the deepest black buttercream, with a simple recipe that comes together in minutes.

Black Buttercream Frosting

unsalted butter, room temperature (452 grams)

tsp vanilla extract (4 grams)

black cocoa powder

sugar

heavy cream (or whipping cream) (115 grams)

squirts black gel food coloring

chocolate

Beat the butter on a medium speed for...

Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.

Mix in the vanilla extract, salt, and sifted...

Mix in the vanilla extract,  salt, and sifted black cocoa on a low speed.

Slowly add in the powdered sugar, 1 cup...

Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

Add in the melted dark chocolate, and beat...

Add in the melted dark chocolate, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 

Add in a generous squirt of black gel...

Add in a generous squirt of black gel food coloring (roughly 1 tsp) once the frosting is fully made, and mix by hand with a rubber spatula until the frosting is evenly colored.

To allow the shade to deepen, place in...

To allow the shade to deepen, place in sealed piping bags or an airtight container. Leave out overnight at room temperature, or place in the fridge for several days.

https://mediavine-res.cloudinary.com/video/upload/auuny1fd52sqrajfbcls.mp4

Learn how to make my easy, Best-Ever Vanilla Buttercream Frosting recipe, which is perfect for my Vanilla Birthday Cake and any of my cakes &amp; cupcakes.

Gemma's Best-Ever Vanilla Buttercream Frosting Recipe

(1lb 8 ounces 680 grams) icing sugar (powdered sugar)

vanilla bean pod ((optional))

salt

In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed.

Once the butter is pale in color and light slowly add in the icing sugar one spoon at a time at medium speed. Let the sugar fully incorporate before adding in more sugar.

Add the vanilla extract, vanilla bean seeds, salt, and cream or milk.

Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.

Use the buttercream straight away or keep it refrigerated for up to 4 weeks. Before use, make sure it comes to room temperature.

* This recipe amount will generously cover at least 24 cupcakes and cover and fill an 8-inch sponge cake. It is easy to adjust this recipe as it is proportional, at a ratio of 2:1. That is two measures of sugar to one of butter. I.E. ** For six cupcakes it would be 3ozs/85g of butter, 170g and this will generously frost this batch.

https://www.youtube.com/watch?v=VpkKWGWvV9w

Make the Best-Ever Vanilla Buttercream Frosting recipe with my chef-tested tips and techniques!
* WRITTEN RECIPE HERE: http://bit.ly/BestButtercream
* SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers

Hi Bold Bakers! One of the most common questions I receive is how to make the best-ever Buttercream Frosting. I've tried and failed myself over the years, which helped me learn that it's not only the recipe but the technique to help you create the best-ever buttercream. So in this week's Bold Baking Basics, I'll show you that technique and how to make perfect frosting every time. So let's get baking!

Watch more Bold Baking Basics here: 
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* Egg Substitutes: http://bit.ly/EggSubsVid
* Homemade Buttermilk (Substitute): http://bit.ly/buttermilkrecipe

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* Best-Ever Chocolate Cake: http://bit.ly/ChocCakeVid
* Small Batch Cupcakes: http://bit.ly/GemsSmallBatchCupcakes

GET THE RECIPE ON MY WEBSITE: http://bit.ly/BestButtercream

How to Make the Best-Ever Vanilla Buttercream Frosting - Gemma's Bold Baking Basics Ep 9

This light, airy Chantilly cream recipe is delightfully sweet and incredibly simple to prepare. An easy way to elevate dessert, Chantilly is perfect atop pie or layered with your favorite cake.

Chantilly Cream

oz heavy whipping cream (cold)

confectioners' sugar (sifted)

½ tsp pure vanilla extract

Whip

In a cold and clean mixing bowl, whip the heavy whipping cream until soft peaks form.

Add sifted sugar and vanilla extract. Whip until stiff peaks form, watch carefully to avoid over-whipping.

If you&#39;re looking for a silky smooth buttercream frosting recipe that is not too sweet or grainy, then this recipe is it! I find traditional American style buttercreams way too sweet, so I came up with my own version that has far less icing sugar (in relation to the amount of butter) compared to more traditional recipes. Best part is, it&#39;s still stable enough to use for layered cakes and is great for piping too!

Silky Smooth Buttercream Frosting

unsalted butter (room temperature)

icing sugar (also known as powdered/confectioners sugar)

vanilla essence/extract

In the bowl of a stand mixer (see note 1), add in the butter, icing sugar, vanilla and cream.

Using the paddle attachment, mix on the lowest speed until the ingredients are combined (about a minute), and then turn up the speed to a medium high and mix for a full 10 minutes. Scrape the bowl down half way through.

After 10 minutes, turn the mixer down to the lowest speed for a further minute or so to remove any large air bubbles.

The frosting should be silky smooth and it&#39;s now ready to use! If you find that your buttercream is a bit firm and has a lot of holes, then it means that either the butter or cream was too cold. To fix this, gently heat the buttercream in the microwave for 5 second bursts (don&#39;t heat it for too long otherwise the buttercream will melt), mixing in between each burst until the frosting is softer in consistency and you can easily mix it, and then rewhip it for a few minutes.

https://www.youtube.com/watch?v=LiEAkqvJ0-c&t=0s

RECIPE: https://cakesbymk.com/recipe/silky-smooth-buttercream-frosting/
SHOP: https://www.amazon.com/shop/cakesbymk

If you’re looking for a silky smooth buttercream frosting recipe that is not too sweet or grainy, then this recipe is it! I find traditional American style buttercreams way too sweet, so I came up with my own version that has far less icing sugar (in relation to the amount of butter) compared to more traditional recipes. Best part is, it’s still stable enough to use for layered cakes and is great for piping too!

INGREDIENTS:
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) icing sugar - also known as powdered/confectioners sugar
- 2 tsp vanilla essence/extract
- ½ cup (120 g) cream - room temperature, minimum fat percentage of 30%

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The most viewed buttercream recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine