Buttercream Frosting
Updated October 12, 2022
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup/227 grams unsalted butter, at room temperature
2 cups/246 grams confectioners' sugar, sifted
2 teaspoons vanilla extract
½ teaspoon kosher salt (such as Diamond Crystal)
2 tablespoons heavy cream, at room temperature
Nutritional analysis per serving
25 grams carbs; 52 milligrams cholesterol; 271 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 19 grams fat; 98 milligrams sodium; 24 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, beat the butter and sugar with an electric mixer on low speed until combined. Using a rubber spatula, scrape down the side of the bowl, then beat on medium-high until very light and fluffy, about 4 minutes. The mixture will lighten in color and become glossy. Beat in the vanilla, salt and cream. (For chocolate or raspberry flavors, see Tips.)
- Step 2
Use immediately or refrigerate for up to 2 days. (If preparing in advance, you’ll want to press a piece of plastic wrap directly onto the surface to prevent it from hardening. Bring the frosting back to room temperature to use it.)
To make chocolate buttercream, melt 1 cup/160 grams chopped bittersweet chocolate in short bursts in the microwave, stirring in between until melted, or melt over a double boiler. Let cool to room temperature then beat into the buttercream. Makes about 3 cups.
For raspberry buttercream, beat ½ cup (room temperature) raspberry preserves into the buttercream. The mixture may look split. If so, heat the underside of the bowl slightly with a hair dryer, without melting the butter, and continue to mix until smooth. (Alternatively, soak a dish towel in hot water, wring it dry and use it to briefly wrap the base of the bowl.) Makes about 3 cups.
Private Notes
Comments
This is an excellent buttercream recipe! So much better than the powdered sugar heavy version I used to make. The consistency is light & fluffy while the flavor is sweet but not too sweet. I also made the chocolate version with Guittard bittersweet chocolate - amazing! Note that both the butter and heavy cream need to be at room temperature before you start. Also, it takes a long time to come back to room temp if you refrigerate overnight.
This is the recipe that I followed for years but with less butter and milk. I don't like the metallic taste of raw confectionery sugar so I tried the Food 52 technique: Melt the butter, mix it with the powdered sugar, salt, and milk in a stainless steel bowl. Set the bowl in a wide skillet of barely simmering water for 5 minutes, stirring from time to time. Remove the bowl from the water, add the vanilla, and beat until cool and fluffy. Set in a ice bath to cool and thicken faster. Much better!
I have also had really good results using freeze dried fruits to flavor buttercream frosting - freeze dried strawberries worked wonders for the pink "flavored" cake my stepson wanted for his birthday!
I made chocolate cupcakes with chocolate buttercream frosting for my son's birthday in grade school. He's 35 and his classmates still remember how fantastic those cupcakes tasted!
I got so many compliments on this frosting! People kept saying they don’t normally like frosting but this was really good. I won’t change a thing!!
The absolute best frosting recipe I have ever come across! I made it as written x2 for a three tier 9” round cake and did have to panic-make a third batch to have enough for some piping, but so worth it. The piping held up after whipping the frosting pretty aggressively for 4 minutes, but it was starting to wilt in the Florida heat. If you plan to use this for a cake I just would be cautious to keep in the fridge if you want any delicate piping to hold up