5 Easy Buttercream Frosting Recipes to Try Now

Buttercream frosting is a staple in the world of cake decorating and baking. It's loved for its creamy texture, versatility, and the delightful way it complements cakes, cupcakes, and cookies. Whether you're a professional baker or an amateur in the kitchen, learning how to make different types of buttercream frosting can significantly enhance your baked goods. Here, we're sharing five easy buttercream frosting recipes that you can try now to bring your confection creations to the next level.

American Buttercream

The American Buttercream, known for its sweet taste and fluffy texture, is perhaps the simplest of all buttercream frostings to whip up.

• 1 cup (2 sticks) of unsalted butter, softened to room temperature
• 4 to 5 cups of powdered sugar, sifted
• 2 teaspoons of pure vanilla extract
• ¹⁄₄ cup of heavy cream or milk, for desired consistency
• A pinch of salt

Steps:

1. Using a stand mixer or a handheld mixer, beat the softened butter until it becomes smooth and creamy.
2. Gradually add in the powdered sugar, ensuring to beat on low speed until well incorporated.
3. Add the vanilla extract and salt, continuing to beat until combined.
4. Add the heavy cream or milk little by little until you reach your preferred consistency. Beat on high speed for a couple of minutes until fluffy.

📝 Note: For a less sweet frosting, you can reduce the powdered sugar to 3 cups and increase the butter slightly.

Swiss Meringue Buttercream

This method involves heating egg whites and sugar to create a stable, silky buttercream.

• 5 large egg whites
• 1 ¹⁄₄ cups of granulated sugar
• 1 ¹⁄₂ cups (3 sticks) of unsalted butter, at room temperature and cubed
• 2 teaspoons of pure vanilla extract
• A pinch of salt

Steps:

1. In a heatproof bowl, combine egg whites and sugar. Set the bowl over a saucepan of simmering water and whisk gently until the mixture is warm to the touch and the sugar has dissolved.
2. Transfer the mixture to a stand mixer with a whisk attachment. Beat on high until stiff peaks form and the mixture has cooled to room temperature.
3. Switch to the paddle attachment, and add the butter piece by piece, mixing on medium speed after each addition until incorporated. If the mixture starts to look curdled, keep beating until it comes together.
4. Add the vanilla extract and salt, then continue beating until smooth.

Italian Meringue Buttercream

Similar to Swiss Meringue, but Italian Buttercream involves cooking the sugar into a syrup to achieve an even smoother texture.

• 1 cup of granulated sugar
• 1/3 cup of water
• 4 large egg whites
• 1 1/2 cups (3 sticks) of unsalted butter, at room temperature, cubed
• 1 teaspoon of pure vanilla extract

Steps:

1. Combine the sugar and water in a saucepan and cook over medium heat until it reaches 240°F (115°C).
2. Meanwhile, whip the egg whites until they form soft peaks. Once the sugar syrup is ready, slowly stream it into the whipping egg whites.
3. Continue whipping until the meringue has cooled to room temperature.
4. Add the butter, one piece at a time, whipping well after each addition. The buttercream should become light and fluffy. Add the vanilla extract and whip to combine.

📝 Note: If the mixture curdles, keep beating; it will eventually smooth out.

French Buttercream

Rich and flavorful, French Buttercream uses egg yolks for a denser, velvety finish.

• 1 cup of granulated sugar
• ¹⁄₃ cup of water
• 5 large egg yolks
• 1 ¹⁄₂ cups (3 sticks) of unsalted butter, softened
• 1 teaspoon of vanilla extract or flavoring of your choice

Steps:

1. Make a sugar syrup by combining sugar and water and heating until it reaches 238°F (114°C).
2. Meanwhile, beat the egg yolks until they are light and thick.
3. Once the sugar syrup is ready, gradually stream it into the egg yolks while beating continuously. Beat until the mixture cools to room temperature.
4. Add the butter gradually, beating well after each addition. Incorporate the flavoring, and keep beating until smooth.

German Buttercream

German Buttercream is unique as it combines pudding with butter for a light yet rich frosting.

• 1/2 cup of granulated sugar
• 3 tablespoons of all-purpose flour
• 1/8 teaspoon of salt
• 1 1/2 cups of milk
• 3 egg yolks, beaten
• 1 teaspoon of vanilla extract
• 1 cup (2 sticks) of unsalted butter, at room temperature

Steps:

1. Combine sugar, flour, and salt in a saucepan. Gradually whisk in the milk, and cook over medium heat, stirring constantly until thickened.
2. Remove from heat, and temper the egg yolks by adding a small amount of the hot milk mixture to them, then pour the egg yolk mixture back into the saucepan.
3. Return to heat, cook until it thickens further, then remove from heat, add vanilla, and let cool.
4. In a separate bowl, beat the butter until fluffy. Gradually add the cooled pudding mixture to the butter, mixing well after each addition.

📝 Note: German Buttercream should be stored in the fridge, as it contains egg yolks and can spoil.

In summary, buttercream frosting offers a variety of textures and flavors to suit any occasion or taste preference. From the simple sweetness of American Buttercream to the intricate creation of German Buttercream, each recipe has its unique charm. Experiment with these recipes, and you'll soon discover which one you love the most, or even better, how to adapt them to create your own signature frosting.

Can I add food coloring to buttercream frosting?

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Yes, you can add food coloring to buttercream frosting. Use gel or paste food coloring for a more vibrant color without changing the consistency of your frosting.

How can I make my buttercream less sweet?

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To make buttercream less sweet, you can reduce the amount of powdered sugar or increase the amount of butter slightly, but keep in mind that too much reduction in sugar can affect its stability.

What’s the best way to store buttercream frosting?

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Buttercream frosting can be stored in an airtight container at room temperature for a few days, in the fridge for up to two weeks, or frozen for up to three months. Always allow it to come to room temperature before using it again, and re-whip if needed.

Can buttercream be used to fill cakes?

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Yes, buttercream is excellent for both filling and frosting cakes due to its creamy consistency and ability to bind the layers together while providing flavor and moisture.