This Vanilla Butterecream Frosting is one easy frosting to make. It’s simple and it’s very stable for use in cake decorations. Let’s see how this was made.
American Buttercream Frosting is my main go to frosting for my creations.I had to confess, it actually took me 3 tries before I got this right. It ‘s not because it is difficult to make, because among all other types of Buttercream frosting, this is the easiest one.
It took me 3 tries because I was trying to tweak it to reduce the sugar for a small batch. At the end , I got the sweetness and texture that I wanted, I am happy with the ratio that I got.
Tips for a Soft & Fluffy Buttercream Frosting
- Room Temperature Butter: Don’t ignore this simple reminder as this is very important to achieving a fluffy texture. A soft butter (not melting) whip better, so it gets lighter and fluffier from accumulating air during the beating process. Air in the butter means light texture.
- Don’t shortcut the Creaming Process: Yes, no shortcut please even if you are in a hurry. The butter needs to be creamed properly, and proper means waiting for it change in light color and soft fluffy texture. Pay attention to the change of butter color. It could take more or 5 minutes depending on the mixer and the speed you are using.
- Whipped Cream (Liquid form NOT already whipped cream): Buttercream frosting tend to be thick and sweeter than any other frosting and that’s part of its nature because of the confectioners sugar. If you reduce the sugar to too less or you add too much sugar, you will not get the light fluffy texture. It should be a balance between sugar and butter and what works for me is 1 1/4 cup sugar to 1/2 cup butter. I’ve tried to cut the sugar lower and it did not give me the texture I’m looking for, it’s too soft to hold for piping. To thin out the butter, use whipping cream for a lighter fluffier texture. Whipping cream when beaten becomes fluffy and airy, just like a whipped cream frosting. This will make the buttercream frosting lighter. If you don’t have cream, then milk full fat milk is the next best option, although milk doesn’t whip as much as cream, or not at all.
That’s it! 3 simple tips for a successful buttercream frosting! Let’s put it to use.
- 1/2 cup unsalted butter (room temperature)
- 1 1/4 cup Icing/Confectioners Sugar (sifted)
- 2-3 tbsp whipping cream/milk – If you have whipping cream (liquid form in a box NOT the already whipped cream in a tub or can) , that is the better option for a fluffier texture f the frosting
- 1 tsp Vanilla Extract
- Cream the butter: In a stand mixer or hand mixer, cream softened butter until it becomes fluffy about 5 minutes or until it becomes light in color and soft and fluffy in texture. Creaming it properly is a crucial step so take your time and pay close attention to the change of color in the butter before adding the sugar.
- Add icing sugar and mix until it gets a smooth texture (approximately 8-10 minutes). Add pure vanilla extract.
- Add whipping cream: Gradually add whipping cream (1 tbsp at a time) and continue whipping another 3-5 minutes until soft and fluffy. Be careful when adding liquid as too much liquid could make the frosting soft which is not good especially if you want to use it to make decorative piping designs. Stop as soon as the texture is soft and pipepable. When you spoon it and turn the spoon upside down, the frosting should cling to the spoon and not slide down.
- Storage: Keep in the refrigerator. When ready to use, let stand in room temperature until consistency is soft enough for spreading or piping. Stir or whip for 1 minute to restore smooth texture and remove bubbles/air that may have form.
This batch could frost 10 – 12 regular size cupcakes, and 8-9 inch round cake (single layer only)
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This recipe is a good base to use if you want to add flavoring such as coffee, fruit compote, fruit zest and more. I used this same base to make my Cappuccino Buttercream Frosting and it turned out pretty well.
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