Buttercream Frosting
Updated Oct. 13, 2022
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/227 grams unsalted butter, at room temperature
- 2cups/246 grams confectioners' sugar, sifted
- 2teaspoons vanilla extract
- ½teaspoon kosher salt (such as Diamond Crystal)
- 2tablespoons heavy cream, at room temperature
Nutritional analysis per serving (10 servings)
271 calories; 19 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 0 grams dietary fiber; 24 grams sugars; 0 grams protein; 98 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, beat the butter and sugar with an electric mixer on low speed until combined. Using a rubber spatula, scrape down the side of the bowl, then beat on medium-high until very light and fluffy, about 4 minutes. The mixture will lighten in color and become glossy. Beat in the vanilla, salt and cream. (For chocolate or raspberry flavors, see Tips.)
- Step 2
Use immediately or refrigerate for up to 2 days. (If preparing in advance, you’ll want to press a piece of plastic wrap directly onto the surface to prevent it from hardening. Bring the frosting back to room temperature to use it.)
- To make chocolate buttercream, melt 1 cup/160 grams chopped bittersweet chocolate in short bursts in the microwave, stirring in between until melted, or melt over a double boiler. Let cool to room temperature then beat into the buttercream. Makes about 3 cups.
- For raspberry buttercream, beat ½ cup (room temperature) raspberry preserves into the buttercream. The mixture may look split. If so, heat the underside of the bowl slightly with a hair dryer, without melting the butter, and continue to mix until smooth. (Alternatively, soak a dish towel in hot water, wring it dry and use it to briefly wrap the base of the bowl.) Makes about 3 cups.
Private Notes
Comments
This is an excellent buttercream recipe! So much better than the powdered sugar heavy version I used to make. The consistency is light & fluffy while the flavor is sweet but not too sweet. I also made the chocolate version with Guittard bittersweet chocolate - amazing! Note that both the butter and heavy cream need to be at room temperature before you start. Also, it takes a long time to come back to room temp if you refrigerate overnight.
This is the recipe that I followed for years but with less butter and milk. I don't like the metallic taste of raw confectionery sugar so I tried the Food 52 technique: Melt the butter, mix it with the powdered sugar, salt, and milk in a stainless steel bowl. Set the bowl in a wide skillet of barely simmering water for 5 minutes, stirring from time to time. Remove the bowl from the water, add the vanilla, and beat until cool and fluffy. Set in a ice bath to cool and thicken faster. Much better!
I have also had really good results using freeze dried fruits to flavor buttercream frosting - freeze dried strawberries worked wonders for the pink "flavored" cake my stepson wanted for his birthday!
The kosher salt came close to ruining this. Would use way less salt and something less coarse than kosher salt.
This is the buttercream of all buttercreams. Simply outstanding. Not at all cloyingly sweet, just perfect. Did 1.5x recipe for a 6" layer, had about 1/2 cup leftover.
Made today to frost 2 - 8 inch layer cakes . Delicious as written not too sweet or salty. Added lemon zest and fresh raspberries at the very end . There was just enough to cover the cakes. This is the first American butter cream recipe that I have liked in 50 years.
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