Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy. LOG IN. Search for:. What Is Buttercream? Can You Make Buttercream in Advance? Yes, but with some reservations. Can You Refrigerate Buttercream? Can You Freeze Buttercream?
Method 1. Method 2. Add a Flavor Flavorings can act as an emulsifying agent, uniting butter and sugar into a more cohesive mixture. Method 3.
Add a Stabilizer Adding 2 tablespoons of instant vanilla pudding mix can help your buttercream become solid again. Is it Better to Use Shortening or Butter? Sign up for our newsletter.
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Annual Membership. Second, you need to re-whip it to get a smooth consistency again. Whether the buttercream has been stored in the fridge or freezer, you can simply take it out and let it come to room temperature on the counter. After the buttercream comes to room temperature, it will likely look a little clumpy and have lots of little air pockets. To get the buttercream smooth again, transfer to a mixer and beat with the paddle attachment for several minutes.
Simply take out about a third of the cold buttercream and melt it in the microwave use 5 to 10 second intervals, stirring in between. You want it to be melted to a liquid, but be careful not to scorch it. Then mix the melted buttercream with the cold buttercream using the paddle attachment of your mixer for several minutes. The warm buttercream and cold buttercream should even out to the right temperature for a smooth, creamy buttercream.
If the buttercream is still too cold, you can repeat the process by melting just a bit more and then mixing it back in. Anything between 70 F and 80 F will be workable, but closer to 70 F it will be stiffer and closer to 80 F it will be looser.
I always make extra buttercream on purpose. Depending on what flavor, color, and amount I have leftover, it will get reused for various purposes. Unflavored, uncolored buttercream can go right back into the freezer to be mixed with a new batch.
I have made the vanilla buttercream, the chocolate and the strawberry frostings and they are indeed the best recipes!! My family loves all the flavors! I am making an orange flavor cake and was wondering if this recipe also comes in orange flavor.
I sure hope so! Thanks and have a great day! So happy to hear that, Lily! I would probably stick with orange extract for an orange frosting. You can start with 1 teaspoon, then add more if you think it needs it. Hi Danielle, I will be making a 2 tiered birthday cake this weekend.
The bottom cake will be 11 inch and the top will be 7 inch and both a square cake tin. My question is will this frosting be too sweet as a crumb coat before I cover the cakes with fondant? Thank you Ni Luh. Ok I never normally comment but this recipe is amazing! I will never buy premade frosting again. It came out delicious! Thank you! This recipe looks delicious! I plan to use it frosting for my daughters birthday cake this weekend.
Once the cake has been served, is it best to store the left over cake in the fridge or will it be ok left at room temperature? Would food coloring be okay to add to the recipe? Yes, that would be fine. Gel food coloring is a better option if you have some. Oh my goodness. I just wanted to send a comment to you to acknowledge your patience! Bless you! Your email address will not be published.
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I believe that anyone, even beginners, can bake amazing desserts! Learn my secrets that make baking from scratch easy. Jump to Recipe Print Recipe. 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.
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