The Best Buttercream Frosting
This is THE Best Buttercream Frosting recipe and the only one we use. It is easy to make and anything you put it on will taste better. We promise!!
I hate, loathe, and despise store-bought frosting. I understand that it is super convenient, but I think it ruins what could otherwise be a delicious dessert. I am proud to say I have never used a can of frosting. Does that me a frosting snob? Probably. I have been using this recipe forever. It is easy and makes whatever you are putting it on taste better. I promise!!
HOW TO SERVE
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Best Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.
EXPERT TIPS AND FAQ’S
Does the frosting need to be refrigerated?
No, this frosting does not need to be refrigerated. Cupcakes frosted with this Buttercream Icing would be fine left out on the counter for 2-3 days if covered. However, we normally refrigerate our frosted desserts to keep the baked good from going stale even if the frosting would be fine. We think frosting tastes best at room temperature so we will take them out of the refrigerator a couple of hours before we will serve them.
How do I store any leftover frosting?
Frosting stored in an air-tight container in the refrigerator should be usable for up to a week. If you carefully store the frosting in order to avoid freezer burn, the frosting should last in the freezer for 3-4 months.
What should I do if my frosting is too sweet?
Buttercream is a sweet frosting. One thing you can do if it seems too sweet for your palette is to add a pinch of salt to the frosting. But please note that a little salt goes a long way. We cannot stress enough that a pinch (10-15 granules of regular table salt) is all you usually need. Even 1/4 a teaspoon of salt would probably ruin the frosting. Add the salt and mix again and see if that has cut down on the sweetness level.
What should I do if my frosting turned out too thick?
Add another teaspoon of milk and mix again. Continue to add the milk, a teaspoon at a time, until the frosting is the consistency that you like it
What should I do if my frosting turned out too thin?
Temperature plays a big part in the consistency of frosting. A thin frosting could mean that the butter has gotten overworked and is too melted. The first thing to do is refrigerate the frosting for an hour and then check to see if the frosting has set back up again. If not, the next step is to add more powdered sugar or cornstarch. Start with either 1/2 cup of Powdered Sugar or 1 tablespoon of Cornstarch. Mix again and see if the consistency is better.
Is there a substitute for milk?
Yes, any milk substitute like Half n’ Half, Whipping Cream or even Almond Milk will work.
Can I double the recipe if I need more frosting?
The short answer is yes. But we don’t recommend it. Most home mixers don’t have the capacity to get the frosting to the right consistency with double the amount of ingredients in the mixing bowl. If we need more than 2/12 cups of frosting, we make two separate batches.
Is this a pipeable frosting?
Yes. You can use any decorating tip to make pretty decorations with this frosting and they will keep their shape.
Is this a “crusting” buttercream?
We would call this a “slightly crusting” buttercream. In our opinion, a true crusting buttercream recipe has shortening in it. You can use our frosting to decorate cakes, cupcakes, and even Christmas Sugar Cookies but this is not a traditional crusting buttercream recipe.
INGREDIENTS
- 1 cup Butter, slightly softened (We use Salted Sweet Cream Butter)
- 2-3 teaspoons Vanilla Extract
- 1 pound Powdered Sugar (or 4 cups)
- 1-2 tablespoons Milk (as needed)
Instructions
Add the “slightly softened” Butter (somewhere in between straight out of the refrigerator and room temperature) to the mixing bowl along with the Vanilla Extract.
Mix the Butter and Vanilla together until they are fully combined (about 2 minutes on medium speed.) You want the Vanilla to fully meld with the Butter to get the best-flavored frosting possible.
Scrape the sides of the bowl down before moving on to the next step of the recipe.
Measure 1 pound of Powdered Sugar. If you don’t have a food scale, the equivalent is 4 cups.
Add the Powdered Sugar to the mixing bowl.
Start your mixer (or electric beater) on the lowest setting. Keep on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium-high and mix for 30-45 more seconds until the frosting starts to be light and fluffy.
If the frosting is still dry or crumbly, add 1 teaspoon of Milk and mix again.
Taste your frosting! You are trying to determine if the consistency is correct or if it needs a tiny bit more Vanilla Extract. Depending on how it tastes, you will take the next step. If the frosting has the right taste but is too thick, add some Milk and mix again to check to see if it is now the right consistency. How much milk? That depends on the state of your frosting. A good rule of thumb is to add the milk a teaspoon at a time.
