New recipes

Best buttercream frosting recipe

Best buttercream frosting recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Buttercream icing

This is a wonderful buttercream frosting recipe, great for almost any cake out there. Unlike most buttercream frosting recipes, this calls for caster sugar instead of icing sugar.

964 people made this

IngredientsServes: 18

  • 225g butter, softened
  • 200g caster sugar
  • 4 tablespoons plain flour
  • 250ml milk
  • 1 teaspoon vanilla extract

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.
  2. With an electric mixer, beat butter and sugar until fluffy.
  3. Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.

Recently viewed

Reviews & ratingsAverage global rating:(552)

Reviews in English (502)

Really not impressed with this. I'm sure I'm doing it wrong, but I followed the instructions as stated. The milk and flour took well over 45 minutes to form a ball as described, and once it was cool it was a solid lump. Ended up with disgusting little lumps of chewy flour goo peppering the frosting, and it's all ruined.-28 Aug 2012

This is probably the best frosting EVER, Super easy to make, so creamy that it could be cream.-20 Aug 2011

omg this is divine!!!was afraid at first because of the flour but followed the recipe didnt change anything its so easy!! will be using this for everything that needs icing!!Thank u so much-12 Jan 2012

Simply The BEST Whipped Buttercream Frosting Recipe Ever (Must Try!)

Call me crazy, but I&rsquove never been much of a fan of frosting. More often than not, I scrape as much of it off my cupcake or slice of cake as possible &mdash kids LOVE to sit next to me at parties!

But this whipped buttercream frosting? Oh, this buttercream frosting&hellip I personally think it is THE best buttercream frosting recipe. EVER. And I don&rsquot take calling any recipe &ldquothe best&rdquo lightly.

Yes, I did specify salted butter &mdash I prefer to use salted butter in my buttercream icing recipe. However, you should note that the salt content can vary by brand of butter.

My all-time fave is the Horizon Organic brand, but the Kirkland organic butter from Costco is an excellent option, as well. In fact, I strongly suspect that it may actually BE the Horizon brand repackaged for bulk sale. Feel free to experiment to find your favorite, though!

Don&rsquot have salted butter on hand? As an alternative, you can also use unsalted butter and add about 1/8 teaspoon of table salt to the recipe.

Also, I stay away from adding shortening. Sure, it&rsquos useful for helping the buttercream frosting hold its shape better in warm weather. But I find it creates an oily texture and dilutes the flavor. NOT what we want in a dreamy, fluffy buttercream!


RELATED: Homemade Caramel Sauce In Your Slow Cooker

Best Vanilla Buttercream Frosting

Nothing can compare to a homemade buttercream. This simple frosting is light and fluffy and perfect for piping those pretty swirls atop cupcakes or for decorating sugar cookies!

Make Sure Your Butter Is Just Right

The most important ingredient in butter is, naturally, the butter. The temperature of your butter when you start making the buttercream will determine how well your frosting turns out. A butter too cold will be lumpy and never get smooth. A butter too warm will most likely "break" and leave you with a frosting that's sweaty and won't hold it's shape. For the perfect temperature leave your butter out at room temperature until it's easy to press your thumb into it with only slight pressure!

Change Up The Flavor

Make a chocolate buttercream by adding in 1/2 cup cocoa powder with the powdered sugar. Add some espresso powder to make the chocolate flavor really stand out!

For a simple flavor change you can sub out the vanilla extract for others like mint, almond, or maple! Add citrus zest when beating the butter and some freshly squeezed juice with the heavy cream for bright refreshing flavor!

Have you made our buttercream yet? Let us know how it went in the comments below!


American Buttercream Frosting &ndash This buttercream is fast, simple and what you see on most grocery store cakes. It&rsquos essentially fat (butter, margarine, shortening), confectioners&rsquo sugar, and vanilla extract whipped together.

Swiss Meringue Buttercream &ndash This type of buttercream in made by cooking egg whites and sugar together in a bowl placed on a pot of boiling water.

The mixture is continuously whisked while it reaches 140° F. The egg white and sugar mixture is then removed from the heat and whipped at high speed until it forms stiff peaks and has cooled.

Italian Buttercream &ndash This buttercream is made by adding simple syrup, which is made by heating sugar and water (soft-ball stage) to the egg-whites and allowing the syrup to cook the egg whites and whipped to form stiff peaks.

  • Crisco, All-vegetable (white only) (1lb, 5oz) (587g) 3 cups
  • Powdered Sugar, Confectionery (10 cups) (1361g) 3 lbs
  • Water (or milk if coloring) (4.2oz) (118g) 1/2 cup
  • Salt, Iodized (0.3oz) (8g) 1 tsp.
  • Flavorings, (your favorite) (2.1oz) (60g) 3 1/2 Tbsp.
  1. Gather all of your ingredients to make this easy frosting.
  2. First, combine the water/milk with the salt and stir to dissolve. Make sure to dissolve the salt in the liquid otherwise the salt will result in little bleached spots in your colored icing.
  3. Second, add the flavorings to the water/milk mixture and stir to combine. My choice of flavorings are 1 1/2 tablespoons clear vanilla extract, 1 tablespoons almond extract, and 1 tablespoons butter extract/flavor.
  4. Next, using a stand mixer place the shortening into the mixing bowl with a flat paddle. Beat on low speed for 1 minute to smooth out the shortening.
  5. Following that, add 1 ½ pounds of the powdered sugar with ½ the flavoring liquid ingredients and mix about 1 minute until all is combined.
  6. Then add the remaining powdered sugar and flavorings, mix until combined. Make sure to scrape the sides of the bowl. Finally, mix a couple more seconds but do not overmix.
  7. Take note that if your frosting is too thick, beat in a water/milk, a few drops at a time. By the same token if your frosting becomes too thin beat in a little bit of powdered sugar until desired consistancy is achieved.

The Best Buttercream Frosting Recipes

If you&rsquore looking for frosting options to make and decorate your next cake or cupcakes with, look no further! These easy buttercream frosting recipes will satisfy any craving with all the flavor options you need!

Just about all of these recipes are American Buttercream style recipes that call for only a few ingredients and a simple mixing method.

What is American Buttercream?

American Buttercream is buttercream frosting that&rsquos made with softened butter and powdered sugar. No ingredients are cooked in this type of frosting.

Chocolate buttercream frosting (ABC style) is usually flavored with cocoa powder or sometimes melted chocolate. You can flavor plain frosting with extracts to make vanilla, peppermint, orange, lemon, coconut, etc.

Can frosting be made ahead of time?

Yes it can. Just refrigerate it after preparing it and store it in an air-tight container. Bring it to room temperature (about an hour) before using and re-whip it before adding to your cake, cupcakes, or other baked goods.


If you like whipped cream frosting, you’ll love German buttercream. Light yet decadent, this custard based buttercream combines custard and butter for a tasty topping to your favorite cake recipe. German buttercream is also less sweet than traditional frostings, making it a nice alternative to those who enjoy less sugary frosting.

  • This frosting needs to be kept cold as it will melt at room temperature
  • Watch your time while making this frosting to make sure nothing overcooks
  • This frosting works best with a flavorful base, like a rich chocolate cake

Step by step instructions

Vanilla buttercream frosting is easy to make from scratch. Just follow these simple instructions:

  • Beat butter until smooth. Use a stand mixer or hand mixer for this step. Mix for about 3 minutes so some air is incorporated into the butter.
  • Add confectioners’ sugar. Spoon the sugar in with the butter while the mixer is running on low. Beat until incorporated, scraping down the sides and bottom of the bowl as necessary.
  • Add vanilla extract. Mix just until incorporated.
  • Add milk. Mix until desired consistency is reached.

Fluffy and Sweet: The Best-Ever Buttercream Frostings

Sure, cakes without frostings exist, but it's that sweet, fluffy topping that takes the everyday dessert to the next indulgent level. If fondant is the fanciest option and glaze is the most-basic, buttercream is in the sweet spot of the frosting world: a go-to, multipurpose smear that's ideal atop any treat and easy to prepare with ingredients you already have on hand.

There are just two key elements to a buttercream: butter and sugar. Beyond that, you can dress up the mixture with vanilla extract, chopped chocolate or your favorite colors for special occasions. Read on below to get Food Network's recipes for the best-ever buttercreams — both chocolate and vanilla — and learn how to recreate top bakery tastes in your own kitchen.

Quick Vanilla Buttercream Frosting — Let the mixer do the work of beating the butter and sugar until they're soft and fluffy, then add just a splash of vanilla extract and decadent whipping cream for extra richness.

Chocolate Buttercream Frosting — Laced with a duo of melted chocolates, this comforting meringue-based frosting gets its silkiness from butter while just a bit of instant espresso powder helps boost the flavor of the chocolate without adding a coffee taste.

Frequently Asked Questions

How much frosting does this recipe make?

This frosting recipe makes enough for at least 24 cupcakes that have a hefty amount of frosting. The second rule I live by when it comes to frosting, is never come up short. So I usually end up with more than enough frosting.

If you are only frosting 12 cupcakes, or a 9×13 inch cake, you can halve this recipe.

Can I make this in advance?

This recipe can be made in advance and kept at room temperature for 24 hours prior to frosting. Otherwise it can be stored in the fridge for up to 7 days before serving. Any longer than that and I would recommend freezing it. You will need to allow it to soften for a couple of hours before using it after it&rsquos been in the fridge. I recommend re-whipping it after it has come back to room temperature.

Can I Freeze Buttercream?

I like to fill a Ziploc bag with the frosting, then squeeze all the air out of the bag, seal it and freeze it for up to a month. You will need to allow it to soften for a couple of hours to room temperature. I recommend re-whipping it in the mixer to get the fluffy texture back.

Do frosted cupcakes needs to be refrigerated?

If you live in a hot and humid environment then I would suggest that you refrigerate cupcakes that are frosted and allow them to come to room temperature before serving. Otherwise I store my cupcakes in a cool, dry place in an airtight container for up to 3 days once they are frosted.

Since this frosting is all butter based, it will melt in high temperatures or in humid environments. If you are serving this buttercream at an outdoor party, be sure to keep it out of the sun, especially if temperatures are hot that day.

Can I make this frosting with a handheld mixer?

The short answer is yes, anything is possible. However, it will be difficult for you to make large batches of frosting, simply because the powder of a handheld mixer is not the same as a stand mixer.

You will likely need to spend even more time whipping the butter both in the beginning and throughout when adding the powdered sugar.

Can I use less powdered sugar?

You can, but it will effect the yield and texture. As a rule of thumb, I use 1 1/2-2 cups of powered sugar for every 1/2 cup of butter. Using less powdered sugar will result in a buttery texture as well. If you are looking to make it less sweet, you can add a little bit of salt and another teaspoon or two of heavy cream or milk.

Keep up with all the happenings

If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!