Pin Recipe Ingredients This easy buttercream frosting uses just 5 ingredients — butter, powdered sugar, heavy cream, vanilla extract, and salt. By using unsalted butter, you control the amount of salt in your recipe. Make sure to use actual butter too and not a butter substitute like margarine. Powdered Sugar: Also known as confectioners sugar or icing sugar, this helps to thicken and sweeten the frosting.
Heavy Cream: Heavy cream or heavy whipping cream work best in this recipe. Vanilla Extract: This adds a little bit of flavor to the frosting. I recommend using pure vanilla extract for the best flavor. You can even use different extracts like mint, almond, lemon, etc. Salt: This helps to balance out the sweetness of the frosting.
Recipe Variations The best thing about this recipe is that you can change it up to make different flavors of frosting. Add 1 to 2 extra tablespoons of heavy cream if needed for a smoother, creamier frosting. For a salted caramel frosting, you can use salted caramel and omit the salt in the recipe. Strawberry: Add a 1-ounce bag of freeze dried strawberries to a blender or food processor and process until the berries are crushed into a fine powder. Mix the freeze dried strawberry powder into the frosting until well combined.
Baking Tips You can add food coloring to this recipe if you prefer. If using liquid food coloring, I recommend using just a few drops as it can thin out the frosting. For a darker color, gel food coloring is a great option! If you prefer less frosting, you can cut the recipe in half. If you prefer more frosting for decorating, then I recommend multiplying the recipe by 1. You can find my full tutorial for how to prepare your piping bag and frost cupcakes here.
Course Dessert. Cuisine American. Keyword frosting, how to make buttercream frosting. Prep Time 10 minutes. Total Time 10 minutes. Author Danielle. Instructions In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth.
Add the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for 1 to 2 minutes or until fully combined. Add the heavy cream start with 2 tablespoons and add a little more if needed , vanilla extract, and salt and continue mixing on medium speed until everything is well combined, stopping to scrape down the sides of the bowl as needed.
Use the frosting to pipe onto cupcakes or frost a cake or cover tightly and refrigerate until you are ready to use it. Notes Storage Instructions: Frosting can be made 1 to 2 days in advance, cover tightly and transfer to the refrigerator. Did you try this recipe? Mention livewellbakeoften or tag livewellbakeoften! Brownie In A Mug ». This site contains affiliate links, if you make a purchase through them, we receive a small commission. Once the mixture is boiling, turn the heat down to low and cook the pudding for a few minutes to cook the flour, stirring continuously.
Once cooked through, transfer the pudding to a shallow, heatproof container and immediately cover it with plastic wrap, pressing the plastic directly onto the pudding to prevent a skin from forming. Set aside and allow to cool to room temperature before adding it to the beaten butter. It will kind of look like glue, but that's okay One last note on the sugar: some other recipes for flour buttercream instruct you to make the pudding base with just milk and flour. The idea is that you then beat the butter and sugar together until fluffy and only then do you mix in the pudding base.
This method has never worked for me. Somehow, the granulated sugar never dissolves completely, resulting in a grainy, crunchy buttercream. Personally, I like buttercream to be smooth, but if crunchy is your thing, you now know what to do! German buttercream might actually be my favorite. Or, um, one of my favorites, at least. It's just as easy to make as the flour buttercream, except you use custard instead of pudding. To make things even easier, cornstarch is added to the uncooked custard mixture, helping to thicken the custard and reducing the chances of accidentally overcooking the eggs.
You still shouldn't boil it, though, so keep a close eye on the custard as it cooks. Because this buttercream is custard-based , it has a gorgeous yellow color. And although this buttercream contains a fair amount of butter and three egg yolks, it is surprisingly light for a buttercream, both in texture and taste.
It's also a bit softer than most buttercreams and, like American buttercream, it doesn't hold up well in warmer temperatures. However, you can easily thicken it by using a thicker custard base, such as homemade pastry cream.
That stuff is amazing! So those are the three kinds of buttercream you can make using the beaten-butter method. Now let's take a closer look at the cubed-butter method. This method is a little bit trickier to pull off than the beaten-butter method, though the theory is still pretty straightforward.
In the following photos I'm making a Swiss buttercream, but the method is similar if you're making an Italian buttercream or French buttercream. Like I said, I'm using Swiss meringue here.
It's important to keep mixing as you do this, because you're again trying to create a water-in-fat emulsion. Take your time! Once you've added all the butter, the mixture may start to look separated , despite all that careful mixing.
Don't panic! Just keep mixing and the buttercream will eventually come together. It usually doesn't take longer than a few minutes of mixing before the mixture magically transforms into smooth and creamy buttercream. So remember: should the buttercream separate, just keep mixing until it's smooth! Here are the three different kinds of buttercream that can be made using the cubed-butter method.
French buttercream is a gorgeously smooth, velvety, rich buttercream. Because it's made with an egg-yolk foam i.
As a result, it doesn't hold up very well in warm temperatures. Personally, I think French buttercream is the most difficult buttercream to master, because it requires cooking up a hot sugar syrup and carefully drizzling it into beaten yolks with the mixer running to prevent the yolks from scrambling.
But it's totally worth it! Just make sure to keep kids and pets and clumsy relatives out of the kitchen. Although there is still some debate among pastry chefs about whether pouring hot sugar syrup into an egg foam actually pasteurizes the egg, I'm not convinced a drizzle of hot syrup is guaranteed to bring the temperature of a bowl of egg whites or yolks up enough for pasteurization. So yeah, you could say there are raw eggs in this recipe. Plus the brand is easy to find enough, light in color, and conveniently sticks packed.
As shown in the comparison picture, Challenge butter is one of the two lightest shade. The sour flavor is mild enough that you can neglect it. Could be due to shelf-life, cause you know, butter flavor, taste, and aroma are really affected by how they are stored, displayed, shelf lives….
Its taste is so rich with a very subtle hint of sour-cream. It definitely works well for any recipes that need the extra buttery flavor like thick butter sauce, coating, etc. This will fluctuate depending on the season and store location; however, a pretty budget choice for tasks where the butter flavor is not that important.
Another budget unsalted butter from the USA based local prairie: Crystal farms. This one is so similar to the Praire Farms above, almost hard to distinct. I would say its crust is a bit less in holding compare to Land o Lake or Challenge. If you really care about your dairy products to be organic, then this is it.
The butter is added with imported European cultures before churning. This makes Organic Valley European butter a perfect pick for baking projects that need precise color. Organic Valley also carries a line of grass-fed butter the green label that may be seasonally available at your local store or online. One of my favorite of the grass-fed butter, Finlandia Imported unsalted butter are made from milk that is free of artificial hormones and GMO ingredients. This butter is cultured so you have that benefit.
Another grass-fed Irish butter, this Greenfields Pure Irish unsalted butter has its flavor so bold and buttery, that I would say even bolder than Kerrygold. This issue is similar to most other European style butter that is only come in foil or wax paper, without a carton to support.
If you don't typically buy unsalted butter, you can substitute salted butter in any cake frosting recipe. The sugar in the frosting will help cut the salty taste, but your frosting may still contain slight notes of salt.
Both types of butter will create the same thick, creamy texture in a frosting. Butter Substitutes in Frosting. How to Thicken Frosting Without Sugar.
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