What variations of buttercream can I make? It turns smooth, fluffy, and almost glossy. You’ll notice a visible difference the longer you beat your frosting. It also adds air that makes it light and fluffy. It helps dissolve that sugar and incorporate air so your finished frosting has silky feel in your mouth, as opposed to that thick, overly sweet, gritty feeling. I probably beat mine for a good 3-5 minutes, scraping down the sides of the bowl occasionally. The final step is to beat your frosting for a few minutes. Usually between 2-4 tablespoons is perfect, but I sometimes add up to 6 tablespoons or more depending on desired consistency. I keep my frosting thicker if I’m using it for something like sandwiching between cookies, and I make it a lot looser for topping cupcakes or decorating a cake. I start by adding 1-2 tablespoons, with the mixer running, and from there it is about desired consistency. Using cream, as opposed to milk or water will yield a much smoother, silkier frosting. The last very important ingredient is cream, preferably heavy cream. If you’d like your frosting to be as light-colored as possible (it will never be pure white because of the butter) you can use clear vanilla extract. You can experiment and go by taste, but just add a little at time because if you add too much extract your frosting will have a bit of an alcohol flavor. My go-to is 1 – 1 1/2 teaspoons vanilla and 1/2 – 1 teaspoon almond extract. You can play around with any other extract flavor you want! I use 2 teaspoons of extract, and often that’s a combination of flavors. Step 3: Add Extract and Creamįor basic buttercream frosting, use vanilla extract. For everyday baking at home I don’t always do this, but if I’m making a special occasion cake I do take that extra step. Your mixture will be thick! If I’m making frosting for a nice cake or something extra special, I also take the time to sift it first. With the beater running, slowly add in powdered sugar a little at a time so it incorporates a little at a time until it’s all added. I find the whip attachment incorporates air that produces a light and fluffy frosting but either one works great. You can use your paddle attachment, or as I’m doing – the wire whip attachment. You can also use a hand mixer, but I suggest a stand mixer since one of the keys to really light and fluffy buttercream is to beat it for long periods of time. When it’s happening, it feels like forever.
#BEST BUTTER CREAM FROSTING FOR CAKES FULL#
You can also grate butter with a cheese grater (even from frozen) but then you’ll have to wash a cheese grater, so I only use that in a pinch!īefore you add anything to your buttercream frosting, place your room temperature butter in the bowl of your mixer and beat on medium-high speed until it’s smooth and creamy, for 2 full minutes. The smaller pieces will come to temperature more quickly and evenly. TIP: To get your chilled butter to room temperature quickly, unwrap the sticks and cut the butter into small chunks. If anything, you want it just slightly cooled. Over-warming your butter will affect your finished product. Avoid using the microwave to soften your butter. I’d start with 1/4 teaspoon and then add to taste.Ģ. If you use unsalted butter, that’s just fine- you’ll just need to add in some extra fine table salt as well. You need salt in this recipe anyway, and salted butter makes that easy. Obviously in a pinch those work, but in a recipe with only a few ingredients, it’s important they’re all really good and real butter will produce the best results. First and foremost, when you’re making buttercream frosting use real butter. Skip the margarine, or any other butter-like product here. Read through these tips and tricks before making your first batch! What kind of butter should I use for buttercream frosting? If you want to produce the best buttercream frosting, the method is JUST as important as the ingredients. Tag on Instagram and hashtag #ourbestbites so I can see!
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