Good quality buttercream frosting is the first thing I always got in the kitchen; I am going to show you my best buttercream frosting recipe ever, which is very silky and smoothly not like any other icing frosting. I have been using a lot of buttercream frosting I make for most of my cake projects and my customers. You will find that the buttercream is very easy to work with as it's flexible, fluffy, smoothly and beautiful look when piped and can add any flavors, any colors in countless ways.
I definitely use the vanilla extract to my plain frosting as the vanilla will stop you from tasting too fatty, buttery or sweet. So now let's whip up your own batch of plain vanilla buttercream frosting to save the money from buying the premade one.
Some of the cakes I made with buttercream frosting
See how to make this RainBow cake here
Ingredients for buttercream frosting
- 1/2 cup (113grams) of butter/cake margarine
- 1/2 cup (113grams) of pastry shortening
- 2 cups (226grams) of sifted icing sugar/powdered sugar
- 1 teaspoon of vanilla extract
- 1 tablespoons of milk
In my buttercream frosting using the shortening as it will give the softer, more spreadable texture and pure white color than most of the icings just using butter.
Step by step directions
Step 1: place 1/2 cup (113grams) of soft butter/cake margarine, using the paddle (if using the stand mixer), beat until the yellow from butter turn to mostly white (I use medium speed of mixer for 5 mins). Scape down the bowl
Step 2: place 1/2 cup (113grams) of shortening, keep beating on medium speed about 5 mins till the mixture white and fluffy. Then scrape down the bowl again
Step 3: while mixing on the slow speed, gradually add 2 cups (226grams) of icing sugar till all come together. Speed up to medium speed for another 4 mins. Scrape sites and bottom of the mixing bowl
Step 4: add 2 tablespoons of milk, 1 teaspoon of vanilla extract, Mix on medium speed for 2 mins until light
Buttercream frosting frequently answers questions
1. Could I use castor sugar/granulated instead of icing/powdered sugar?
Answer: you can use the castor sugar but the sugar is too big to make completely dissolve, and your frosting will be ended up with crunchy and grainy consistency. And the important thing is your buttercream will not be flexible and getting hard to work with
2. Unsalted butter or salted butter, which one is better?
Answer: I will choose the unsalted butter for my favorite one; the reason is the salt amount in salted butter is different from brand to brand. By using the unsalted butter, you will have control over the saltiness by adding salt gradually till it reaches your goal outcome
3. Can I keep the buttercream frosting in the fridge or freezer?
Answer: Well, it is not a good idea to refrigerate or freeze your batch, it will have the best taste and consistency on the same day it is made. But for some reasons you need to place the frosting to fridge or freezer (up to 3 months), that should be fine as long as you give it a good covered. When you are ready to use, place the buttercream to cool down at room temperature, then use the hand whisk or mixer to whip it up, you may need to add some extra liquid like warm luke water to bring it back to the flexible and fluffy consistency.
4. Why my recipe using shortening?
Answer: To me, shortening will help all of out cakes/cupcakes project sturdy and going well with the heat if it is served outdoors. It also provides a pure white color for my vanilla buttercream frosting.