I prefer the paddle attachment because it gets it done! You can also use an electric mixer. You can use a whisk or a paddle attachment on your stand mixer.Also to make sure that your butter isn’t too warm.
The first step to success is to beat your butter at high speed for a few minutes to get light and fluffy.PINCH OF SALT – Just a little bit of salt helps balance the sweetness.HEAVY CREAM OR MILK – Not necessary but can thin out your frosting to your desired consistency.Sometimes I add 1/2 teaspoon of almond extract as well. PURE VANILLA EXTRACT – If you want a bright white frosing you can buy clear vanilla.
Ideally you should sift it so there are no lumps. POWDERED SUGAR – Some people call this confectioners’ sugar.Obviously, you want to use real butter and not margarine. More expensive butters (like KerryGold) are more yellow and are fine to use if you plan on coloring the frosting. Ideally you want a light colored butter if you are doing a white frosting. UNSALTED BUTTER – I like to use unsalted butter in my frostings so I can control the salt.But whether it’s cream cheese or homemade buttercream I don’t care as long as I get a thick layer of fluffy frosting. I did a poll with my youth group as we were decorating sugar cookies and it was 50/50 for each frosting.Īt parties, I’m guilty of picking the birthday cake slice with the most buttercream icing. People really like their buttercream or really like their cream cheese frosting. The debate is strong when it comes to which frosting recipe people prefer. This frosting is great for topping cookies, layer cakes, cupcakes, and cinnamon rolls. Butter, powdered sugar, vanilla, and a pinch of salt. Whenever I make anything with icing sugar everything gets covered.The best Buttercream Frosting is so easy with simple ingredients.
#Best butter cream frosting for cakes how to
How to stop everything getting covered in sugar when you make icing? For icing using 250g butter and 500g icing sugar I find about a tablespoon of milk is the right amount, but I add it at no more than ½ teaspoon at a time as other factors such as the temperature of your kitchen can also impact how soft the buttercream gets and it’s easy to add more but impossible to take it out. Gradually beat in the milk a few drops at a time and check the consistency before adding more. Unfortunately you start with the butter at just the right consistency and then add a load of icing sugar causing it to thicken up. I used to try it with my hand mixer but I found my arm going round and round with the beaters stuck in the lump of butter instead of the butter softening as I wanted).
However, I find that if I forget, I can cut it into cubes and beat it on a high speed in my Kitchenaid mixer and it softens pretty quickly (this only works because I have a powerful stand mixer. The best idea is to leave it out of the fridge for a little while to soften. It’s important to ensure that your butter is soft in the first place – just spreadable (like you would use for that successful sandwich).
So how do you get your buttercream to the right consistency? If you’re making my all-in-one vanilla sponge birthday cake, then this is the recipe I use for the buttercream. I’ve shown it here as cupcake frosting, but it’s extremely versatile and can be used for all sorts of cakes and desserts – cupcakes, sandwich/layer cakes, macarons and, my favourite, as a delicious buttercream layer beneath the fondant icing on the decorated celebration cakes I make for my family. I was pretty pleased with the results *smug grin* so I decided buttercream finally deserved a place on my blog. Unfortunately the site is no longer live but she made it look so simple that I couldn’t resist whipping up some vanilla cupcakes and a batch of buttercream to give it a try. However, a couple of day’s ago I came across 3-second buttercream rose tutorial by Toni at This Mama. I think part of my reluctance to post was that I’m not the best at piping and so had no idea how to present it to show off it’s yummy deliciousness. I’ve been meaning to add a buttercream recipe to my blog for ages and just haven’t quite gotten around to it.
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