#BUTTERCUP BAKERY HOW TO#
#BUTTERCUP BAKERY UPDATE#
#BUTTERCUP BAKERY FREE#

The best thing about this recipe is that you can change it up to make different flavors of frosting. Or you can store it in the refrigerator until you are ready to use it. If needed, stop and scrape down the sides of your bowl and mix again to make sure everything is well combined.Įasy, right? At this point, you can go ahead and use this frosting to pipe onto cupcakes or decorate a cake. Once the butter and powdered sugar are mixed together, mix in the heavy cream, vanilla extract, and a pinch of salt. You may also mix the powdered sugar in 1 cup at a time to make it easier. Note: When you first start mixing the powdered sugar with the butter, mix it on low speed so you don’t end up throwing it all over the place.

#BUTTERCUP BAKERY FREE#

Feel free to sift the powdered sugar, but as I mentioned earlier, I usually skip this step. Some recipes call for quite a bit more powdered sugar, but I’ve found that 3 cups is all you really need. I typically only use 3 cups of powdered sugar for a batch of this frosting.

You can either use a handheld mixer or stand mixer for this recipe, either one works fine! You will need two sticks of unsalted butter, which is equal to 1 cup or 230 grams.īeat the butter with a mixer for about 1 minute, just until it’s nice and smooth. This will ensure that the frosting is smooth and creamy. To start, set your butter out ahead of time so that it can soften. I stick with just a tiny pinch of table salt, you don’t need very much at all! Salt: This helps to balance out the sweetness of the frosting.You can even use different extracts like mint, almond, lemon, etc. I recommend using pure vanilla extract for the best flavor. Vanilla Extract: This adds a little bit of flavor to the frosting.You can replace it with milk, but keep in mind that the frosting won’t be quite as creamy. Heavy Cream: Heavy cream or heavy whipping cream work best in this recipe.It’s best to sift the powdered sugar beforehand, but if I’m being honest I usually skip the extra step.

Powdered Sugar: Also known as confectioners sugar or icing sugar, this helps to thicken and sweeten the frosting.

Make sure to use actual butter too and not a butter substitute like margarine. By using unsalted butter, you control the amount of salt in your recipe.

Butter: I use unsalted butter in all of my recipes because the amount of salt in salted butter can vary quite a bit between different brands.

Here’s a simple overview of each ingredient: This easy buttercream frosting uses just 5 ingredients – butter, powdered sugar, heavy cream, vanilla extract, and salt. The possibilities are really endless, but I’ve included four different variations for you to try! This recipe also makes a great base for so many different flavor variations.

#BUTTERCUP BAKERY HOW TO#

In today’s post, I’m breaking down everything you need to know about how to make the best buttercream frosting.

#BUTTERCUP BAKERY UPDATE#

I originally published this recipe in January of 2017, but decided it was finally time to update it with better instructions and more information. If you’ve been buying store-bought, you’ll want to ditch it after seeing just how easy it is to make your own. Actually, we’re covering just how EASY it is to make your own frosting right at home. Today we’re covering how to make buttercream frosting. This is the BEST recipe for homemade buttercream, it pipes perfectly, and makes a great base for other frosting flavors too! Learn how to make buttercream frosting with this easy tutorial.

Buttercup bakery