Vanilla or Chocolate Buttercream
Servings: 460 g
One of the easiest classic frosting recipes that takes just a few minutes to prepare. Learn how to make this fluffy, creamy smooth vanilla or chocolate buttercream. Served on top of cakes it’s always a crowd-pleaser!
INGREDIENTS LIST
- 150 g unsalted butter (at room temperature)
- a pinch of fine sea salt
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
- 3-4 tbsp unsweetened cocoa powder (for chocolate version only )
- 330 g icing sugar (US powdered sugar)
- 2-3 tbsp whipping or double cream (15-30ml)
Preparation
- In a large mixing bowl, beat the butter until smooth and creamy (approx. 5 minutes). Alternatively, use an electric mixer, either hand-held or standing to make it easier.
- Add the salt, vanilla and if you are making a chocolate buttercream add the cocoa. Mix until well combined and smooth, stopping to scrape down the side of the bowl a couple of times.
- Gradually sift in about half of the icing sugar with 2 tbsp of cream and mix until well combined and smooth. Scrape down the sides of the bowl as needed.
- Add the remaining icing sugar and mix until smooth and creamy.
- Getting the best consistency depends on what you are going to be frosting. Check out my recipe tips section on the right consistency needed for piping or frosting.
- For a stiffer frosting add a little more icing sugar. If the frosting is too thick, add a little more cream, beating after each addition until the desired consistency is achieved.
- This recipe makes enough frosting for 6-8 cupcakes/muffins or a 2-layer 20cm (8") cake. Total weight 490g vanilla buttercream or 530g chocolate buttercream.
