The Ultimate Buttercream Frosting Recipe
If you’re looking for a smooth, creamy, and reliable buttercream frosting, this is the recipe you’ll come back to again and again. Whether you’re frosting cupcakes, filling cakes, or piping decorative swirls, this buttercream is stable, easy to work with, and deliciously balances.
One of the key secrets to great buttercream is using a good-quality Vanilla Flavoring Extract. In this recipe, we’ll be using the vanilla flavoring extract to give a clean, fragrant vanilla taste without overpowering the frosting or adding unwanted color.
Why This Buttercream Recipe Works
• Smooth and creamy texture
• Easy to pipe and spread
• Holds its shape well for decorations
• Perfect sweetness level
• Works for cakes, cupcakes, and dessert toppings
Ingredients
-250g unsalted butter, softened (room temperature)
-450-500g icing sugar, sifted
-2-3 tbsp fresh milk or whipping cream
-1-2 tsp Vanilla Flavoring Extract
-Pinch of salt (optional, to balance sweetness)
How to Make the Ultimate Buttercream Frosting
1. Beat the butter
In a mixing bowl, beat the softened butter on medium speed for 3-5 minutes until pale, light, and fluffy. This step is important for a smooth buttercream.
2. Add icing sugar gradually
Add the sifted icing sugar in 2-3 batches. Beat on low speed at first to avoid a sugar cloud, then increase to medium speed.
3. Add vanilla flavoring extract
Pour in the Vanilla Flavoring Extract from our store. This adds a rich, bakery-style vanilla aroma and enhances the overall flavor of the buttercream.
4. Adjust consistency
Add milk or whipping cream one tablespoon at a time until you reach your desired texture that smooth, creamy, and easy to pipe.
5. Final whip
Beat on medium-high speed for another 1-2 minutes to make the buttercream extra light and silky.
Texture & Usage Guide
• Cupcake piping: Medium-soft consistency
• Cake frosting: Slightly softer for easy spreading
• Sharp edges & decorations: Slightly firmer (add more icing sugar)
Tips for Perfect Buttercream
• Always use room temperature butter, not melted
• Sift icing sugar to avoid grainy texture
• Beat the butter well before adding sugar for a whiter, fluffier result
• Use high-quality vanilla extract for the best flavor
FAQ
1. Can I reduce the sweetness?
Yes. You can slightly reduce the icing sugar, but keep in mind that sugar also helps with structure. Adding a pinch of salt can help balance sweetness without affecting texture.
2. Can I color this buttercream?
Absolutely! This buttercream works perfectly with gel food coloring. Add color gradually using a toothpick to avoid over-coloring
3. Is this buttercream suitable for hot weather?
This buttercream is stable, but in hot climates, keep it chilled until use. Avoid direct sunlight and warm rooms for best results.
4. How long can I store buttercream?
• Room temperature: Up to 1 day (cool environment)
• Refrigerator: Up to 5-7 days in an airtight container
• Freezer: Up to 1 month (rewhip before use)
5. My buttercream looks grainy, what went wrong?
This usually happens when the butter is too cold or icing sugar isn’t sifted. Let it warm slightly and beat again until smooth.