The Absolute Best Buttercream Frosting Ever Recipes

GEMMA'S BEST-EVER VANILLA BUTTERCREAM FROSTING RECIPE

Steps:

• In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed.
• Once the butter is pale in color and light slowly add in the icing sugar one spoon at a time at medium speed. Let the sugar fully incorporate before adding in more sugar.
• Add the vanilla extract, vanilla bean seeds, salt, and cream or milk.
• Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.
• Use the buttercream straight away or keep it refrigerated for up to 4 weeks. Before use, make sure it comes to room temperature.
• * This recipe amount will generously cover at least 24 cupcakes and cover and fill an 8-inch sponge cake. It is easy to adjust this recipe as it is proportional, at a ratio of 2:1. That is two measures of sugar to one of butter. I.E. ** For about 3 mug cakes or 6 cupcakes it would be 3ozs/85g of butter, 170g sugar, 1/2 tsp vanilla extract, 1 1/2 tsp- 2 1/4 tsp of milk and cream . This will generously frost this batch.

THE ABSOLUTE BEST BUTTERCREAM FROSTING... EVER!

Steps:

• 1. In a small cup, measure out water and salt. Set aside and let the salt dissolve.
• 2. If you have a standing mixer it is highly recommended. But a hand held mixer with a very large bowl will work also. Cream together the Crisco and butter until well combined.
• 3. Add meringue powder and all the extracts and flavorings. Mix well.
• 4. On low speed, gradually add the powdered sugar until well combined. It will get clumpy after the whole 2lbs. has been distributed.
• 5. Continue on low speed and gradually add salt/water mix. Add more water to frosting if necessary.

THE BEST BUTTERCREAM FROSTING RECIPE

Steps:

• Get out the salted butter! Trust me and use salted butter, it's the secret ingredient!
• Beat the butter until it is light and creamy. This is important as you are adding the icing sugar next. If the butter isn't creamy you can get lumps in the icing.
• Add in the icing sugar. Again, if you are like me and can taste stale icing sugar, you will need a fresh bag.
• Add in the cream.. I used 4 tablespoons for my preference, you adjust to what you want.
• Stiffer icing = less cream. Lighter icing = more cream. Adjust the amount to your liking by adding one tablespoon at a time until the desired consistency is reached.
• Add the vanilla then keep mixing it until fluffy and thoroughly combined.