This buttercream recipe perfectly sweet, fluffy and it's perfect for cakes and cupcakes.
For as long as I can remember, I've been on the quest to find the perfect frosting recipe. I've experimented with so many recipes and techniques, and ended up with failed batches of frosting. It was either too greasy and buttery, or way too sweet. Sometimes the icing was too yellow, or thick, and other times there were way too many air bubbles. No matter what recipe I tried, I could never replicate that white, sweet, fluffy frosting that you would find on bakery cakes.
Fast forward many failed batches, and 5 years later, I finally cracked the code. My icing was FINALLY perfect. It was white, it was fluffy, it wasn't overly sweet, it spread beautifully on cakes, piped perfectly on cupcakes, and held up on wedding cakes. This frosting was truly perfect.
So, you may now be wondering, well how do I make it? What's the secret? Well... there's many, and lucky for you, I'm going to save you many failed batches.
Start with the right tools
To get a fluffy, airy, and white buttercream frosting, you'll want to pull out a stand mixer. I like to use my Kitchen-aid mixer fitted with a paddle attached. It's important you use the paddle and not the whisk, since this prevents any air bubbles. You can also use a hand mixer, however, you'll get the best results using a stand mixer.
Use room temperature butter
Starting with soft butter is crucial. If you're like me and forget to take you butter out of the fridge, cut it into cubes and microwave until soft.
Patience is key
The most important part about making buttercream is.... time. As much as I hate to wait for things, it's important that you really take your time making this recipe. Allowing the frosting to whip up for 5-10 minutes is crucial.
Ingredients
2 cups softened butter, unsalted (454g)
4 1/2 cups (600g) icing sugar
1 tsp vanilla extract
2 - 4 tbsp whipping cream
Directions
Starting with a stand mixer fitted with a paddle attachment, add the butter and mix on medium-high speed.
After 5 minutes, you should notice the butter is a light and fluffy texture. Scrape down the sides of the bowl.
Add in the icing sugar, one cup at a time, mixing in between each addition.
Once all the icing sugar has been incorporated, add in vanilla and 2 tbsp whipping cream.
Mix on medium high speed for another 5 minutes, or until the frosting is light, fluffy, and white.
Slow down the mixing speed to the lowest setting, and allow the icing to mix for another 2 minutes. Mixing on low ensures you remove the air bubbles.
If the icing still seems too thick, you can add in the remaining whipping cream.
Storing the frosting
You can store this frosting in an air tight container in the fridge for 1 week, or in the freezer for 3 months.
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