Buttercream Frosting

How to Make Buttercream Frosting

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1. Put the butter in a large bowl and beat with an electric mixer on medium speed for 3 minutes, until very pale and fluffy, scraping down the bowl once.

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2. Turn the mixer to low and add the icing sugar in 3 batches, beating each until it is mixed in before adding the next, so that it does not fly out of the bowl.

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3. Add the vanilla, salt and cream and turn the mixer to high. Beat for 3 to 4 minutes until the frosting is light, smooth and fluffy.

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4. Taste and add a little more cream if you want it softer or a spoonful of sifted icing sugar if you want it stiffer for piping.

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5. Use straight away on cooled cakes or cupcakes, spreading with a palette knife or piping with a star nozzle.

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Tips for Making Buttercream Frosting

• Beat the butter on its own first. Three minutes turns it pale and fluffy, and it is this that makes the frosting light instead of dense and greasy.
• Sift the icing sugar. Lumps are impossible to beat out later and leave the frosting gritty.
• For chocolate buttercream, replace 40 g of the icing sugar with cocoa powder and add another tablespoon of cream to loosen it.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Buttercream Frosting

• Vanilla cupcakes
• Chocolate layer cake
• Red velvet cake

Storing & Reheating Buttercream Frosting

Keeps in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. Bring it back to room temperature and beat it again until smooth before using.

Buttercream Frosting FAQ: Common Questions

Buttercream Frosting Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.