Here is a simple buttercream recipe that I use in many of my cakes. It is very fluffy, easy to work with and doubles very well. It is such a simple recipe that can be modified easily. Add melted chocolate and coco and you get chocolate buttercream. Instead of vanilla extract, change it for almond or any other flavour.
This recipe is my go to.
Hope you enjoy as much as I do.
1 1/2 cups unsalted butter, room temperature
4 cups icing sugar or confectioners sugar
1 tsp or more good quality vanilla extract
pinch of salt
Gradually add 1 cup at the time of icing sugar. Add your vanilla extract or any other extract that you want. Beat on high for 5 minutes until it has double in size and it is nice and silky with no sugar grains.
Tips to make your buttercream whiter:
1) Use clear vanilla extract
2) Over beat your buttercream
3) You can also use white food coloring
Yield: 4 cups
Simple buttercream recipe
- 1 ½ cups unsalted butter, room temperature
- 4 cups icing sugar or confectioners sugar
- 1 tsp or more good quality vanilla extract
- pinch of salt
- Beat the butter until light and fluffy.
- Gradually add 1 cup at the time of icing sugar.
- Add your vanilla extract or any other extract that you want.
- Beat on high for 5-10 minutes until it has double in size and it is nice and silky with no sugar grains. You will notice your buttercream being lighter and fluffy.
thank you so much for sharing the recipeReplyDelete
Thanks so muchReplyDelete
Thank you so much for sharing your recipe 😊ReplyDelete
Can I use magazine in place of butterReplyDelete
Can I use margarine in place of butterReplyDelete
No you can notDelete
use margarine. It has less fat and more water then butter. It will not hold it shape.
Exactly what I've been looking for. I've been using stork some kind of margarine thinking it's butter and my buttercream has been turning out wet even from the fridge, that's a good eye opener thanks a bunch 😊Delete
Pls, when given recipes write it in form of gram instead of cup for proper understanding. Tanx in anticipation.ReplyDelete
Sorry but I don't work with grams. Thank you for your understandingDelete
For butter cream I use 250 g of butter and 500 g icing sugar.Delete
1/2 tea spoon vanilla extract.
Thank you very much for sharing your recipe❤ReplyDelete
Hi, you can convert cups to grams and vise/versa by googling the question.ReplyDelete
Thank you so much for this detailed information. You are mentorReplyDelete
Please how meny cups of sugar 4 or 1 cupReplyDelete
4 cups confectionery sugar or icing sugarDelete
Thank you so much for sharing buttercream receipeReplyDelete
What can I use to make less sweetReplyDelete
Maybe try a salted butter?Delete
It can cut the sweetness slightly
Hello always follow you anytime you make new videos but my problem am used in measuring in grams or ounces so I don't understand in cups. If you don't mind can you convert your cups to grams for me pls. Thank youReplyDelete
1 cup equals 8 oz hope that helpsDelete
1 cup equals 85 gramsDelete
Hi don't mean to put in my two cents, I also don't understand the conversion in oz and grams but I bought a kitchen scale and it work wonders for measurements.Delete
Can I add vegetable shorteningReplyDelete
Thank you for this receipe. Am new in cakes.still trying to learn.your videos and recipes will help me a great deal.ReplyDelete
Thanks a million for the recipeReplyDelete
Thanks for this recipe I am now leaning and your videos has been helping me. God bless youReplyDelete
God bless you Lilly n thanks 4 sharing 💕💯✔️ReplyDelete
Hello, thank you for your recipe of the butter ream, I appreciate you sharing God bless and thank you again. I'm going to try this beautiful buttercream recipe.🥰ReplyDelete
Thank you so much for sharing this awesome butter cream recipe...I will definitely try soon . inshaAllah......ReplyDelete
Wie viel gramm entspricht alles?ReplyDelete
Wie viel gramm entspricht allesReplyDelete
Salem merci d avoir partagé cette recette très simple qui va beaucoup m aider.... À bientôt 👍👍👍😘ReplyDelete
Thank you so muchReplyDelete
y do u use unsalted butter for butter cream..y caReplyDelete
nt we use salted butter
Thanks very much .ReplyDelete
Can I use 8inch cake pan instead of 6inch for the pink and white semi fault line cake with the spheres are would it not look right.ReplyDelete
I think your cakes are beautiful best I have ever seen. Thank you. Pat.
How long you kept the cake in the fridge.?ReplyDelete
Hi mam.... Does this stay stable at hot temperature without meltingReplyDelete
Can I substitute butter with shortening?ReplyDelete
Hi Liliana! I live in Florida and is very humid and hot. What buttercream do you recommend me. I like your recipe cause its very simple, but I don't think I can use butter or that much butter, cause it would melt with our type of weather. Thank you so much for your tutorials, I enjoy them very much and learn a lot. Have a great day!ReplyDelete
Thank you for sharing and caring. Your knowledge is amazing. Thanks for being kind and sharing all the goodies with us. Much love and blessings 😍😍😍😍ReplyDelete
Hi Liliana, is it possible to use this same buttercream for origamiReplyDelete
How much melted chocolate for this recipe, thank youReplyDelete
Thank you Liliana !!ReplyDelete
Do you have an easy recipe for the best cream frosting that you can use for decorating cakes as well ?ReplyDelete
Hello, so don't had any milk to this buttercream?ReplyDelete
I love how you present your videos. Easy to understand.
Question: when using white food colouring for the buttercrean, how much white coloring should I add in to make it really nice and white?