![]() It works perfectly as a filling between layers, crumb coating, frosting a cake (especially if you want a smooth buttercream finish), and even decorating cupcakes with simple piping tips. ![]() ![]() This is the most versatile of all consistencies. There are three types of consistency for buttercream that you need to know, and each one plays a different role in cake decorating. Tips for the best buttercream consistency To have enough for frosting and decorating as well, double the recipe. Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake.Here’s a quick video I whipped up to show you my method for making this buttercream recipe and all my tips for success: That means taking the milk and butter out and letting them come to room temperature for about a half hour to an hour before you start any mixing. The other secret to success? Room temperature everything. You can use any kind of vanilla extract or paste, but I always use bourbon vanilla (I get mine from Trader Joe’s!) to give it a rich vanilla flavor. Making sure you use a good quality vanilla extract or paste is one of the secrets to success. There’s nothing fancy about the way this recipe is made, but it will certainly taste like you whipped up something special! I’ve used this recipe for frosting countless cakes and cupcakes and I’m a big believer that a good vanilla buttercream is something every baker should have in their recipe box. If you do choose to make it ahead, let it come to room temperature before using and then re-whip it to bring it back to a fluffy consistency, adding a little extra cream if needed.I’ve tested a ton of buttercream recipes in my day, but my go-to is a super simple American buttercream recipe that I’ve tweaked to my liking. Though you can make frosting ahead of time and either refrigerate it (up to 2 days) or freeze it (up to 1 month), we live by the adage “freeze your cake, not your frosting,” and really recommend just making it day-of. You could even turn this into a chocolate buttercream by adding in 1/2 cup cocoa powder with the confectioners’ sugar (add in some espresso powder too to make the chocolate flavor really stand out!). For a bright refreshing flavor, add citrus zest when beating the butter and some freshly squeezed juice with the heavy cream. For a simple flavor change, try subbing out the vanilla extract for others like mint, almond, or maple (use a light hand to start). The best thing about this recipe is how customizable it is. Start slow! A tiny amount (we’re talking 1 teaspoon) can make all the difference, so only add a little at a time until it’s just right. If you’re looking for a very spreadable and very smooth icing for something like a sheet cake, cookies, or to make your life easier when using a piping bag, add a bit more cream until the desired consistency is reached. A little lump can clog the tip, which can create drag that’ll ruin the smooth surface of your frosting and result in an overall grainy texture, so don’t skip this step! Because of this, it’s always a good idea to sift it out before using, especially if you’re planning to use piping tips or frosting a cake with an offset spatula. Unfortunately for frosting, some brands of confectioners’ sugar will be distinctly lumpier than others. Not all confectioners’ (or powdered) sugar is created equal. 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. On the other hand, a butter too warm will most likely "break" and leave you with a frosting that's sweaty and won't hold its shape. If your butter is too cold, it will clump with the confectioners’ sugar, causing a grainy consistency that’s unpleasant to eat and to frost with. ![]() One of the most important factors in how well your frosting will turn out is the temperature of your butter. We find that unsalted works best-adding a pinch of salt and adjusting to taste will give you more control over the flavor and keep your frosting from being cloyingly sweet. The most important ingredient in buttercream is, naturally, the butter. We've included all of our top tips and tricks with this easy recipe so you can achieve buttercream perfection every time: If you've ever attempted making homemade buttercream, you know it can be surprisingly tricky to get just right. Nothing compares to a homemade buttercream-the simple frosting is light, fluffy, and ideal for piping pretty swirls atop cupcakes, decorating sugar cookies and cakes, or just eating straight from the bowl.
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