Four simple ingredients are all you need to make this classic American buttercream recipe. Keep whipping- it can sometimes take up to twenty minutes to come together! Often when adding the butter the mixture appears to deflate and even become soupy. I do have one question, if i wanted to add food coloring would that have any impact on the flavor or consistency? One thing I might suggest is to use a butter with high fat content! Wish me luck. Thank you so much for the tips. So I thought I’d just add a little more colouring as I finish with the lighter colour? Hi Bonnie! Hi Ashley! What a difference the name brand made. You could also use all shortening for a pure white if you like. Add it at the end but before adding any cream. Hi Sneha! . I think to be safe go with 2/3rds Let me know how it turns out!! Is it supposed to be that way ? Then slowly whisk in the flour, making sure not to over … Glad you liked it , Hi there! I would store in an airtight container and refrigerate or freeze. Would adding lemon extract and lemon zest work well. Increase speed to med and beat for 3 minutes. I say you’d be fine for 4-5 hours. Place over medium heat and bring to a boil. Thank you!!!! When the syrup reaches 230 F on the candy thermometer, begin to whip the egg whites on medium-high speed. I can’t wait to hear what you try next! For sure you can use a hand mixer. This buttercream should work fine. Hi! What’s the difference between powdered and Confectioners sugar?? I assumed it was a meringue-based one because it was so silky smooth, but it was less buttery than ones I’d made before. I love this buttercream recipe, thank you for sharing this.. I’m not sure if you’ll be able to get the buttercream as smooth and fluffy but it should still be delicious . Hi! Hi Terje! Hi Debra! I am going to make your Vanilla Latte Cake over the weekend. Hi Jacquie! I mean does one end up stiffer than the other? Thank you. Both work well for piping. Hi Christina! This looks great! Thank you. I love your beautiful cuisine art! Hello Olivia, I feel like such an amateur…When ever I make cakes I do it the night before a big event then we take the finished product and place it in the over overnight (off of course) because i don’t have the fridge space and the cat has a sweet tooth. Finish your cake with a smooth coat of buttercream. How long will this frosting hold in the fridge or freezer? It was enough to make the rosettes as well so I feel like it makes plenty of frosting. It is on the sweet side but it tastes pretty good. If you've been watching How To Cake It then you know that this is my ultimate, go to recipe for stacking, filling, crumb coating, and icing all of my cakes. It’s a fave , Hi Olivia ,,, thanks so much for sharing this recipe,,, i was asking if you have a cream recipe for cake and cupcake frosting like a cake shops that does not solidified in the fridge ,,, when i put it in the fridge its still soft from out side ,,, i love you and your recipes and i like to learn more from you ,,, i love sweet and cake making ,,, thanks so much, Hi! I’ve actually started reducing the amount of sugar I put in, but it depends on your taste. It’s just to thin out the buttercream to a good consistency. This cake honestly turned out better than I imagined and it DID taste delicious too! I’m looking for a good buttercream recipe that’s perfect for flowers as well as frosting. Hi Charles! For a true white frosting you’ll need to use shortening You can try whipping the crap out of the butter — it will lighten it, but not a pure white. Thank you again. I would try 8 oz of melted and cooled white chocolate. Hi Olivia. Was the cake still warm when you tired to frost it? Basically I want to make doll cake and thinking of making her dress with pink roses all over. How long will the cake be out of the fridge? The buttercream recipe from your chocolate mocha cake I made for Christmas, would that recipe work to pipe it into rosettes as well? It was the only thing available at the supermarket. So happy to hear that you liked it , Hey there! Hi Olivia, this recepie sounds great and I will try it for my next cake. Thanks so much Angie! What kind of frosting tip did you used? You can totally freeze it for a few months or refrigerate for a couple weeks — both in an airtight container. Will that be too much? Most of the time I’m too lazy to do so though :). © 2020 HOW TO CAKE IT. The amount of cream you use might need to increased or reduced depending on which you go with. We had a ton of leftovers, which we happily took back to our condo and devoured over the next few days. I will add heavy cream to my usual butter cream preparation. Only issue is there might be some condensation on the frosting when you thaw it. Bakers go through a LOT of butter , Can you add food coloring to this recipe without messing up the texture? I am a fan of that simple american buttercreams because they are a so fast & easy to make, even my 15 years old daughter can make it I also love to put fruit puree in it for a fresh taste. I am making a 10, 8, and 6 inch wedding cake. SMBC has more of a buttery taste than this one. If not, could it be refrigerated and if so, how long do you think it would last in an airtight box? Yes, you can add coloring no problem! If I wanna make colored buttercream, at what step should I add color? Hi there! , Hi Susan! Required fields are marked *. Great question, I always use unsalted in my baking :). To Funvick…It is the Heavy cream which comes from the top of cows milk. I added all 4 so it *should* be ok, but just keep an eye on the consistency Let me know how it turns out! Looks gorgeous! Hi Lisa! Well… it turned into a chocolate cake! Alternate the last bit of powdered sugar and the heavy cream, and whip the frosting on high … I love the way this one turned out and was surprised at how easy it was. Yes, lol Baker’s go through a lot of butter ! Then do I need to put it all back on the fridge for leftover or leave on the counter? Will this frosting hold up in those conditions? You can also add a pinch of salt to help cut the sweetness a bit. Would it be ok if I prepare the buttercream frosting in advance, say about 3-4 hours before and have it in a airtight container so just one hour before the party I can start icing the cake..I’ll be also doing a rosette cake , Hi Susan! I think with any buttercream it’s a risk leaving it out for too long, but this one is pretty sturdy. I actually use whole milk in place of the cream just depends on preference! I hope that helps! Maybe due to the quality/quantity of cornstarch used in the name brand? This is applied to seal in any crumbs and to help smooth the surface of the cake. Hi Alana! Not at all. Thank you! Add your powdered sugar slowly — 1/2 cup to 1 cup at a time to the buttercream and whip well in between additions. I hope you like this recipe! I used half the sugar and still came out great. Do you have pictures that showing step by step? She sent me a picture and I followed it. This truly is a perfect buttercream. Hi Olivia! Bring it to room temperature and rewhip it before use! I tend to refrigerate all my cakes though, regardless, and take them out 2-3 hours before serving. The nutritional information and metric conversions are calculated automatically. Chocolate Chip Cake With Whipped Chocolate Buttercream, How to Make German Buttercream (Custard Buttercream),, As in its a little runny when I tilt the bowl. I’m about to make a birthday cake for my husband for the first time. You can try going 50/50 shortening/butter (a common substitution), but if you want a true white frosting, the only way to go is with shortening. Whip until the egg whites are stiff. Hi Bhagy! The first layer of buttercream is called a ‘crumb coat’. Wipe spatula if needed and then move up slightly and repeat. Or is there a certain time your suppose to put the flavoring (like puréed fruit flavoring) in the mixture? It’s my daughters 1st bday tomorrow. ~ Wendi. This is the best buttercream I have ever tasted and it piped incredibly well. Thanks! Hi Olivia! Hi, what is a good substitute for the heavy whipping cream? Hi Simone! Thanks! I’m not sure the exact amount but this recipe makes about 5 cups. I’m not sure if it’s even a thing in the US or just here in the UK. Hi Maid! I would recommend using freeze-dried strawberry powder so that it doesn’t affect the texture of your buttercream or cause it to split. Thank you so much Olivia. They will be totally fine! It was light and fluffy and spread very nicely. Love your vanilla cake recipe btw. Sorry for the delayed reply — yes, this recipe works well with the paper towel technique! Hi, how much caramel should I add to make it a caramel butter cream frosting? Thanks so much for this recipe!! I typically make SMBC but I would prefer something a little sweeter and less buttery but still smooth. Yes! Hi Amy! Hi Emily! Hi Edith! How long should I leave my cake/ cup cakes in the fridge for the icing to set? Hi Olivia! Thanks so much for continuing to post and make my homemade cakes a step above. It helped that I still had a couple cake layers in the freezer from when I baked them for my Flat Top Cakes post. . So smooth and easy to spread on the layers. Thanks so much for your sweet comment, you totally made my day! Hello. I have gone thru enough of your website to know that I plan to use your “box cake bettter” recipe, and this “american buttercream” recipe. It can be left pure vanilla or you can easily add flavors to compliment your cake. The Wilton recipe calls for sifted icing sugar, so I wondered if you had tried that in order to eliminate the graininess. I’d say 1 week in the fridge, but up to 3 months in the freezer if stored properly. Practice cakes and icing are underway! And it’s a naked cake…I don’t want tons of extra frosting but not sure how much I will need. Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time! If not, add more, but reduce the amount of cream used. Hi Angie! If you like the grainier texture, just don’t whip it quite as much :). Hi Linda! Hi Erin! Do not lose hope! The idea is to get to this stage of the eggs stiff by the time your syrup reaches 240. Yes, it’s what I did for the cake pictured. I used vanilla extract. Pour in milk and beat for an additional 3 to 4 minutes. Or maybe a strawberry extract. Thank you , Hi Amanda! The most important thing is that the mixture completely cools down, and when you touch the side of your bowl, you feel no heat. Thank you! The idea is to get to this stage of the eggs stiff by the time your syrup reaches 240°F and you can move to the next step. Gel or powder colors work best (not liquid). I’m not sure if that was helpful at all, but let me know what you decide! Add half of the icing sugar and beat until smooth. I’ve made it twice now with super success, perfect for piping, so tasty (for those of us with a sweet tooth!). Only add enough to get it to the consistency you want. How To Cake It is your one-stop shop for easy cake recipes, cake decorating supplies, baking tools and all things caking & baking. I’m going to give this recipe a go tomorrow! Not ideal, but may be the best way. Buttercream is an easy to make recipe that uses a whipped butter foundation that can be used as an icing for cakes, cupcakes and muffins or as a cake filling. Hi Olivia! You can control the consistency by varying the amount of cream, so just put in as much as you need. Thank you. Please help me. If just a day or two it should be fine at room temperature. Hello Olivia, Prepare a stand mixer with a whisk attachment. Hi Wendi, thanks so much for your sweet comments!! It’s been so long since I made this recipe that I can’t quite remember. So glad you found it easy to follow , hi, I hope you’re well Hi! All of our guests to my sons birthday loved it. Did you make any changes or additions to the recipe? Is this a good icing to use under fondant for a wedding cake? There is a metric converter under the list of ingredients, but its 454g. A couple of comments – First, as suggested, adding the icing sugar gradually really helps, don’t be tempted to add all at once. Thank you. For the rosettes, it’s best to practice a few on some parchment first. I’m looking for something that doesn’t crust. It will get firmer in the fridge because of the butter, but not completely hard like a meringue based buttercream. Can I flavor this with the cookie butter? Whisk in the baking soda, powder, and salt. or just open container take the 2-4 tbsp and mix? Only use however much you need. Hi Olivia, This buttercream should be perfect for a wedding cake and shouldn’t crack, though I’ve never had that happen, so I’m not sure what could cause it :(. Whip the meringue at high speed until thick and glossy and the bowl is no longer warm on the outside, about 8-12 minutes. Whip butter until pale, fluffy, and creamy. If you’d like to try a meringue buttercream check out my, To help ensure your cake layers bake up nice and flat, see my. I’m looking for a delicious buttercream icing for a wedding cake (Rosette design) and don’t want to risk it melting. I also did rosettes with it for the very first time! Otherwise, it will keep for a couple weeks in the fridge or you can freeze it (in something airtight) for up to three months. thanks! Hi Ariana! . After I bake today (a last minute decision to make an ‘almost scratch cake’ using your recipe), I’m going to read through and make a shopping list to try something different this summer…maybe your lemon blueberry cake. Will surely try out your other recipes. I don’t think I’ve ever seen a buttercream/whipped cream mix before! You can email me a picture – I would love to see! Its not too warm in Cali so I’m not too concerned with it melting. I’m planning to make a round 10″ 2 layered cake. Yes, it’s enough to fill the cake and frost with the roses. Hi Olivia, So exciting!! This post may contain affiliate links. I’m not sure what normal cream is to you, but most creams (or even milk) should work. The outside will dry a little and form a bit of a crust if exposed to air for a while. 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