Smooth Buttercream Frosting
page 7 of 50
Vanilla Buttercream Recipe
Single Batch Ingredients
• 1 lb 6 oz (624 grams or 2¾ cups) unsalted butter, softened
• 1 lb 11½ oz (779 grams or ~6 cups) confectioner’s sugar
• ½ cup (118 ml) whole milk at room temperature
• ¾ teaspoon pure vanilla extract
Double Batch Ingredients
• 2 lb 12 oz (1.25 kg or ~ 5½ cups) unsalted butter, softened
• 3 lb 7 oz (1.56 kg or ~12 cups) confectioner’s sugar
• 1 cup (236 ml) whole milk at room temperature
• 1½ teaspoon pure vanilla extract
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Why does the vanilla buttercream recipe call for 6 cups of confectioner’s sugar whilst the chocolate buttercream recipe, with unsweetened cocoa, calls for only 5 cups? I’m rather new to baking and am trying to understand ingredient relationships. Thanks!
This buttercream meets every need! Smooth, pipable, and delicious! I have the “Cake Decorating with Modeling Chocolate Book” and the recipe is in there as well. Outstanding!
If I purchase this book, does it come with the frosting and filling recipes?
Wheres. The recipe. I keep clicking on it but the recipe never pops up.
Could you list the recipe by itemiIng the ingredients. Thanks
Could I also get the recipe?
The contents of this page are for book owners only: Smooth Buttercream Cake Frosting
Could you out list the recipe by itemiIng the ingredients. Thanks
The contents of this page are for book owners only: Smooth Buttercream Cake Frosting
I wonder if replacing all of the butter with HR shortening will produce the same smoothness? I am in Texas and have an outside wedding so we have to use shortening in this humid hot region. Oh AND it’s going to be a square topsy turvy…yeah me! hahahah. I’m going to try it out! Fingers crossed! Thank you for all of your tutorials…
April,
I assume this is possible because you see a lot of recipes online that use shortening. You live in a hot climate and so I can see why this is a consideration. Make sure to check out my topsy turvy cake tutorial. My fingers are also crossed for you!
This is probably a silly question but is this a crusting buttercream?
Not a silly question – others have asked. The answer is no, this is not a crusting buttercream. Crusting happens with shortening-based frostings and egg white meringue type frostings (like whipped 7 minute frostings), never with all-butter buttercream.
Can fresh lime juice be added in place of the milk? Also, can fresh puréed strawberries be added at some point?
I’m not sure if that would work adding so much lime juice to the buttercream as I have not tried it myself. If you want to make a lime-flavored buttercream, your safer bet would be to keep the recipe as-is and add lime extract in place of the vanilla. If the objective is to substitute the milk for something non-dairy, then I would use almond milk or coconut milk instead.
Adding puréed strawberries to buttercream will make it taste great but loose its looks. Strawberry puree is so liquidy and slippery that it doesn’t mix with the butter. Instead, it causes the buttercream to loose its emulsion and curdle. The better approach is to soak the pureed strawberries into the cake sponge then layer the buttercream on top of that.
Can I use fat free milk in this recipe? Maybe just use less… 1/4 cup for the single batch?
Yes you can. Go ahead and substitute it for the same amount as is in the recipe.
Hi… I have a question about the color… If I need to take a White Snow color its better use Shortening High Ratio or just White Color?
Thanks
Hi, I suppose it’s up to you. If you want to use shortening, go for it! However I think it’s okay if the frosting “snow” is a little yellow. As long as it appears in the context of a winter scene, people will get that it’s snow then appreciate the taste of real butter. When it comes to food, it’s okay if the color is not an exact match.
I’ve used a tiny bit of lavender and it turns the “yellow” to a white. Less is more. 😉
Can you prepare icing, store, then take through food processor at a later time and get the same results?
Yes you can pass it through the food processor again if it loses its smooth texture. Make sure it is thoroughly defrosted before you do it. However I only find it necessary to mix with a spatula after storing/thawing.
Can you tell me is the single batch enough to fill and cover 8″ cake?
Yes it is.