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    How to Make Perfect Vanilla Buttercream

    Published: Jun 3, 2021 · Modified: Jul 26, 2021 by Jacqueline Bellefontaine ·

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    bowl of buttercream frosting.

    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.

    stainless steel bowl filled with vanilla buttercream frosting,

    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.

    celebration cake covered and filled with buttercream on a cake stand with slice removed.

    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

    bowl of vanilla buttercream icing

    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.

    Top Tip: How to quickly soften butter

    If you forget and your butter is hard, cut into cubes then place on a plate. Fill a ceramic or glass bowl with very hot water until it feel warm on the outside. Tip out the water and quickly dry. Place the warm bowl over the plate of butter and leave for 5 minutes.

    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.

    cubed butter in a mixing bowl.

    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.

    softened butter in a mixing bowl of a stand mixer with icing sugar added

    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.

    Top Tip: How to avoid covering the kitchen with icing sugar

    It is an occupational hazard for many of us when baking. While you might not be able to completely avoid a haze of icing sugar escaping the bowl, I have found by adding the sugar a little at a time in step 3 and beating before adding more it will help to minimise the clouds of icing sugar.

    And Remember mix on slow speed if using a mixer to begin with and increase the speed once the icing sugar is incorporated.

    Step Four

    adding milk to buttercream icing.

    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.

    Butterfly cakes piped with buttercream

    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.

    Top Tip: make a little more than you need

    It is always best to make a little more than you actually need. This will make it easier to cover a cake and get the desired finish and make piping easier. It is very hard to pipe a pretty swirl of buttercream with an almost empty bag!

    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.

    Variations

    You can use this basic method to make a variety of flavours.

    • Replace the vanilla extract with a different flavoured extract such as lemon or orange.
    • Dissolve some instant coffee powder in hot milk (then allow to cool and use to flavour the icing.
    • Replace 2-3 tablespoon of the icing sugar with cocoa powder for a chocolate frosting

    If you like this recipe you might also like .....

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    Easy Vanilla Buttercream

    Quick and easy to make this vanilla buttercream is a popular frosting for many cakes.
    Course Snack
    Cuisine International
    Keyword cake frosting
    Prep Time 5 mins
    Cook Time 0 mins
    Total Time 5 mins
    Servings 12
    Author Jacqueline Bellefontaine
    Print Recipe Pin Recipe Save Recipe Saved!

    Equipment

    • Electric mixer

    Ingredients

    • 250 g (9oz) butter softened
    • 500 g (1lb 2oz)icing sugar sieved
    • 1-2 teaspoon vanilla extract
    • 1-2 tablespoon milk or cream optional

    Instructions

    • Beat 250g (9oz) butter until light and fluffy.
    • Add 1 teaspoon vanilla extract and about 250g (9oz) of the icing sugar and beat until well combined.
    • Add the remaining 250g(9oz) of icing sugar a spoonful at a time beating on low speed until just combined. Then increase the speed and beat until light and fluffy. Taste and beat in a little more vanilla extract if desired
    • Gradually add 1-2 tablespoon milk if desired to create the correct consistency. See notes below.

    Video

    Notes

    Cook's Tips
    I add the icing sugar slowly in batches as I find this results in less icing sugar flying into the air and coating the kitchen surfaces with  sugar.
    Depending on how you intend to use the buttercream you may want to adjust the consistency. Thinner for spreading on cakes, Medium for piping swirls and firm for  piping flowers. In most cases I add 1 tablespoon and then add a little more if required. 
    Store
    Store up to 2 weeks in the refrigerator
    or upto 6 months in the freezer
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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Chloe

      June 21, 2021 at 11:23 am

      5 stars
      I don't need a cake - a spoon will do me fine thanks!

      Reply
    2. Kat (The Baking Explorer)

      June 11, 2021 at 2:04 pm

      5 stars
      It looks so delicious and creamy!

      Reply
    3. Janice

      June 09, 2021 at 4:19 pm

      5 stars
      Thanks for this detailed understanding of buttercream and the step-by-step instructions, so very useful.

      Reply
    4. Karen Burns-Booth

      June 08, 2021 at 2:46 pm

      JUST like my late mother's recipe and perfect for the summer cake season! Fab to see a classic being shared, Thanks for linking up to #CookBlogShare week 23 🙂 Karen

      Reply
    5. Lou Shuffstall

      June 05, 2021 at 4:18 pm

      5 stars
      I have used this method often. It never fails!!! Adding lemon flavoring
      and then a lemon slice and fresh mint leaf after covering cake with frosting not only tastes great but is so pretty.

      Reply
      • Jacqueline Bellefontaine

        June 08, 2021 at 12:46 pm

        what a perfect way to decorate the cake a lemon cake. I must admit I'm rather partial to lemon buttercream too, but a good vanilla is so versatile.

        Reply

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