How to Make Perfect Vanilla Buttercream

Silky smooth, light and fluffy vanilla buttercream icing is perfect for topping and filling cake and a staple for many bakers.

Easy to make in just a few simple steps, you can mix up a batch of this perfect vanilla buttercream icing in about 5 to 10 minutes.

This has to be one of the most useful frosting in any bakers portfolio. Really versatile, you can use it for anything from a topping on a simple cupcake or a biscuit filling to celebration cakes and even a tiered wedding cake.

This easy vanilla buttercream icing is quick to make from just two main ingredients.

Ingredients

Butter

It goes with out saying that butter is the key ingredient to this frosting. You can use salted or unsalted butter and opinions are divided on which is best. Many recipes for this icing suggest unsalted. However a little salt brings out the flavour so they then often add salt.

I prefer to use salted butter to make buttercream as that is what I usually have in the fridge. Indeed I use a lightly salted butter in all my baking recipes unless there is a compelling reason not too.

If you want to control the exact amount of salt in your buttercream then you could of course use unsalted butter and add your own.

Different brands of butter have different salt levels, usually between 1 and 2%. Everyone's salt tolerances varies, so it is likely that if you prefer a saltier flavour then your preferred butter will have a higher salt content and vice versa. So by using your usual butter you will likely get the degree of saltiness just right for your tastes with no messing around.

So in answer to do you use salted or unsalted butter? It is entirely up to you.

Can I use margarine in place of butter?

Yes you can if you must, but the clue is in the name. Buttercream gets a lot of its flavour from butter which I feel tastes far better than margarine. I also prefer to use butter because it is a more natural product and not so heavily processed.

Sugar

Icing sugar also known as confectioner sugar or powdered sugar is the 2nd main ingredient for this icing.

Icing sugar has a tendency to quickly absorb moisture from the air forming clumps which can be quite hard to remove once added to the softened butter so I recommend that you sift the icing sugar first to remove any lumps.

Golden icing sugar is a less refined sugar and you can use this to make buttercream however its golden colour will effect the end result which will be darker. If you then wish to colour the butter icing it may end up making a muddier colour.

Vanilla

I use vanilla extract (look for the words extract on the bottle, Vanilla flavouring is artificially produced) or paste. I find the paste a bit more concentrated so you use less but you will get tiny specks in the icing from the vanilla seeds as you can see in my images . Personally I like them but if you wish to avoid them use vanilla extract.

Buy a good quality vanilla extract I like Nielsen-Massey, or if you like you can make your own vanilla extract.

Alternatively you can scrape out the seeds from a vanilla pod again these will be visible in the finished frosting. Do not waste the pod stick it in a jar of sugar to make vanilla sugar.

Milk or Cream

Finally a little milk or cream is added to buttercream icing to mix it to the desired consistency (see below). You can use skimmed, semi-skimmed or full fat cream milk. In theory at least, adding full fat milk will give a creamier effect than skimmed or semi although I have found the difference negligible.

Ideally have the milk at room temperature and add slowly to prevent splitting.

You can also use single (light) or double (heavy) cream which I think does make it that little bit richer and creamier.

Method

Equipment

You do not need any special equipment to make butter cream just a large mixing bowl and a wooden spoon will suffice if you are prepared to put in a little elbow grease.

A sieve to get out those pesky lumps from the icing sugar.

Hand held or or stand electric mixers will take all the hard work out of mixing the ingredients

Step One

Beat the butter until light and fluffy.

Start with softened butter. The butter should be at a coolish room temperature and should just yield gently when pressed. Remember to get the butter out of the fridge to come to room temperature about an hour before you want to make the buttercream. Longer on cool days and less on hot.

Do not be tempted to use a microwave to soften butter as you will likely end up with an oily mess. If you are using a stand mixer you may be able to get away with using butter straight from the fridge if you cut into cubes and beat for a few minutes on a low speed to soften.

Beat the softened until soft and fluffy.

Step Two

Add the vanilla then add about half of the sieved icing sugar. Beat until light and fluffy.

Step Three

Add the remaining icing sugar and beat again until light and fluffy. The buttercream should be spreadable, smooth and not grainy. Taste and beat in a a little more vanilla paste or extract if desired.

Step Four

Add a little milk or cream a spoonful at a time until you get the desired constancy. Take care not to add too much or the buttercream will split.

How to get white buttercream

The key to getting buttercream white is beating lots of air into the butter. Using a paler brand of butter to start with will also help. Lurpak, Aldi and Lidls own brands are all quite pale.

You can also use a white food colouring or use a tiny amount of violet to neutralise the yellow. For more detailed description and explanation read this post on how to make white buttercream from Bakery and Cakery.

And don't forget to use extract rather than vanilla paste as you will not want the specks showing.

Getting the correct consistency

Thin consistency 

Best for covering cakes especially if you want a smooth finish as a thinner consistency will spread more easily. Add extra milk or cream to thin.  Start with 1 tablespoon of milk than add extra a teaspoon at a time until the desired consistency is reached .  To test a spatula dipped into the butter cream will pull out easily with smooth peaks.

Medium consistency

Best for piping around edge of cakes or top of cupcakes, so that the details of your piping are not lost. Start by adding just 1 tablespoon of milk or cream and adding a little more only if required.

Firm consistency

When piping flowers with petals that need to stand up you will need a firm consistency to hold its shape. The aim is to make the buttercream as thick as possible but not so thick that it is difficult to pipe. Try without any additional milk and add a little extra icing sugar to achieve a thicker consistency if required.  

How much icing does this make?

This quantity will be enough to give 12 cupcakes a generous swirl or to cover and fill a 20cm (8in) double layer cake.

You may have some buttercream left over.

How long will buttercream keep?

It can be stored for up to 2 weeks in the refrigerator or frozen for up to 6 months.

I store decorated cakes in an airtight container at cool room temperature but when its hot they can also be kept in the fridge. Bring to room temperature before serving.

Trouble shooting

If your buttercream has too many air bubbles to achieve a smooth finish which can result from over beating, use a wooden spoon and slowly stir the buttercream pushing it against the side of the bowl to burst the bubbles as you do so.  It takes a little time but you will be able to rid the buttercream of most of those air holes.

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