Favorite Vanilla Buttercream Recipe
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- čas přidán 21. 05. 2020
- Learn how to make my go-to vanilla buttercream recipe that I use for filling and frosting cakes, piping cupcakes, and creating intricate buttercream flowers! Full recipe and instructions are on my blog here: sugarandsparrow.com/vanilla-b...
Ingredients:
1 Cup (226g) unsalted butter, room temp.
3.5 Cups (420g) powdered sugar
2 tsp pure vanilla extract
2 Tbsp whole milk or heavy whipping cream, room temp.
1/4 tsp kosher salt
Instructions:
1. With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color. About 7 minutes.
2. With the mixer on low, add the sifted powdered sugar one cup at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one.
3. Add vanilla, milk, and salt and mix on low for another minute until fully incorporated.
Make Ahead Tips: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.
Yields 3 Cups of buttercream
Icing Whitener Mentioned - Americolor Bright White: amzn.to/2WTDj5u
To Make It Vegan: substitute an equal amount of vegan butter (I love Earth Balance Sticks) for the unsalted butter, use 1 Tbsp dairy-free milk instead of 2 Tbsp whole milk (my favorite is unsweetened coconut milk), and omit the salt.
Instructions + info on creating different buttercream consistencies: sugarandsparrow.com/vanilla-b...
Tools & Materials Used:
KitchenAid Stand Mixer: amzn.to/3bT2tVZ
KitchenAid Paddle Attachment: amzn.to/3bUavxC
5-Cup Sifter: amzn.to/2WTHJJo
OXO Kitchen Scale: amzn.to/2WPX5yu
Follow Me on Instagram: / sugarandsparrowco - Jak na to + styl
Thank you so much for sharing can’t wait to try it this weekend !
Yay! Excited for you to try this!
Tried it and it came out perfect ♥️ thank you
First time making buttercream and tried your recipe. Turned out amazing and I'm so excited to have this as my go to!❤
Thank you for sharing it’s so perfect 👌
This helped so much me and my family messed up my aunts recipe so we saw your video and decided to try is thanks it was delicious 🎉
Thank you for sharing this yummy looking frosting
Of course! I hope you get a chance to try it!
Turned out so bomb!!
I'm so happy to hear that this recipe was a hit!
Just made this to frost a white cake with raspberry jelly filling. Made an 8" double layer and it covered the top and semi naked coating on sides after creating the channel for the raspberry filling in the middle. I only have a hand mixer. Also I made a half recipe. But it came out luscious and gorgeous, easy to use and not too sweet! Love this!
Yay! So happy this recipe was a hit and your cake sounds delicious!
I got this link from your website, i love the way you make work simple. Thumbs up from Uganda
Thank-you! 🧁
This is a wonderful recipe, my birthday is in one day so i wanted to make a layered cake and this is the recipe for it thank you.
Yay!! Happy birthday, I hope you loved this recipe!!
Good video and great recipe!
Thank you!
I made this with a chocolate cake and it was delicious 😋
Yesss! So happy to hear that!
This is how I like it too - less sweet but stable 😊👍🏻
Yay!
Thank you !!!
I own a small bakery business from home
And I use to buy the satin ice buttercream mix but it was pretty expensive so I wanted to try and make it on my own and I followed a different recipe before finding yours and omg it was a mess I had curtled and kind of runny buttercream. I tried to fix it but it just wasn’t working out I had to toss it out. Then I tried out your recipe followed your instructions and it came out perfect!!!!!! The consistency and taste was amazing
Highly recommend!!
(I used the brand breakstones unsalted butter)
Yay!! So happy this buttercream is perfect for you, Janet!
Hello I was wondering if you could help me out
For some reason everytime I make more than one batch at a time it comes out grainy and almost runny.
But when I make one batch at a time it comes out perfectly fine.
Perfect receipe
Yay, Shani! So happy you love this recipe as much as I do!
I made this last week and it was great! I paired it with your vanilla cake and added some raspberry purée between the layers. Delicious!
So happy you love the recipe and that flavor combo sounds delicious!!
Hi Whitney,
My name is Melina. I found your recipes on Pinterest while trying to find how to do my son’s birthday cake. I had never made buttercream and your recipes and videos made it so easy.
Love the taste of the buttercream. The cake looks awesome! Thank you
This buttercream is A-mazing! Delicious and easy to make. I did a test run for my grandson’s smash cake and made a black magic cake from Allrecipes along with this delicious icing and it was soooo good!! Thank you for sharing!!
I'm so happy to hear that, Lynne! Thanks for taking the time to let me know. So excited for you to make this smash cake for your grandson!
One half this recipe was enough for a two layer round cake from an 8" pan.
I’m sorry can you clarify I have a 3 layer cake would this be enough ?
@@lauraswanson199 I was referring to what can be made from a typical cake mix....which is designed to make 2-8", 2-9" or one 13x9" pan. If you have more volume than that, best to make the full recipe and find some kids to eat the remainder. Using half the recipe as I stated makes spreading the frosting quite thin, leaving not too much for filling between layers.
Loved this recipe! Not too sweet like the previous ones I’ve tried and came out really white in color 😁
Yay, Emily! I'm so happy to hear that!
Another amazing recipe, thank you! I'm wondering if you measure the powdered sugar and then sift it OR do you sift it and then measure it? Thanks ❤
thanks
Of course! I hope you get the chance to try this!
Hi. I have only a hand mixer 300w with whisk attachments and does not have paddle ,has 5 speed levels. Can i use that to get the same buttercream? Any separate instructions if using hand mixer?
Could I use the whisk attachment on my mixer or should I stick to the paddle?
Is this a crusting buttercream? Thanks 😊
Hi there!! Looking to make a 30 number cake for my husband. 12 inch by 8 ish . Would you suggest doubling this recipe or tripling ? Or would it not work for in between the layer and on top.
Please advice 😊
Would this be enough for two 8x3 cakes or should I double?
Thanks for the recipe! Quick question- what brand of butter do you use? I find some brands don’t whip up as nicely as yours does.
I use totally generic butter - Costco brand, Kroger brand (from Fred Meyer), or Winco brand. Hope that helps!
Hi thank you for sharing your recipe.. can I add one 1 tbsp of merangue powder to this recipe to make it stable .. TIA 💕
Hi. Since you use less icing sugar than regular ABC does it still crust? Is crusting BC easier to get a nice smooth finish on a cake rather than swiss or Italian meringue buttercream?
I absolutely love this recipe for frosting cupcakes !! I was wondering if it’s possible for me to use this as a crumb coat for a layer cake as well?
Yay! So happy you love this recipe for topping cupcakes. It absolutely works as a crumb coat, filling, or for frosting cakes
How many cupcakes can you frost with this recipe?
If I am doing a 3 layer 8" cake would I need to double this
can i use this cream for a naked cake for the outside? it looks so delicious 😍🙏🏼
you can totally use it for a naked cake! I do all the time.
Tutorial on buttercream flower!!!!
Looks yummy i want to eat it out the screen
hello,
i love this tutorial! i was just wondering, how do i store the frosting while i have the cake in the fridge with the crumb layer? i put the frosting in a container in the fridge with a lid and it got really hard. thanks!
It gets hard in the fridge because of the butter. So just cover it and let it sit on the counter while you crumb coat chills.
Would this icing be too thick for creating a stripped cake
How much should I prepare to decorate a half kg cake 6 inch ?
رائع جدا جدا
Looks delicious 😋 Can you add lemon flavor instead for a lemon cake or does vanilla go with a lemon cake.
Vanilla totally goes with a lemon cake, but if you want to make lemon buttercream you can substitute half of the vanilla with lemon extract!
How can I make this a chocolate version of the same consistency? Making a half and half cake 😄
Can u substitute the butter for high ratio shortening?
If so would it be the exact same amount( shortening = butter)?
Would it taste worse?
Or do recommend using some butter and some shortening?... if so what amounts? Thank u and sorry for all the questions. I live in south Texas so it is VERY hot need a buttercream that crust yet withstands heat.
Hi there! You can absolutely substitute high ratio shortening for the butter, either half the amount or all of it. It tastes just fine (to me) with half of the butter subbed, but if you're concerned about the taste of all of the butter being subbed with shortening I would make a small batch for a taste test. It will definitely make your buttercream more heat proof the more shortening you sub though!
Wow that looks so amazing.. can i use hand mixer for this?
Hi Karen! Thanks so much! You can totally use a hand mixer for this recipe :)
Hi. Great recipe! Is this thick enough to go in the middle of layers. The cakes are not too thick either
Yes absolutely! I use it as cake filling all the time :)
For kosher salt, is it the coarse type of salt? I’ve never used it before. Or is it okay to use Himalayan salt? Thank you!
Kosher salt is a tiny bit more coarse than table salt, but not as coarse as Himalayan salt. You can use any kind of salt you want! I just love the flavor of kosher and it seems to dissolve perfectly in this recipe.
For the extra buttercream, how long can I keep it? Should I put it in the fridge for later use?
Hi there! This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.
I forgot the part when to make the butter roomtemperature and I already sifted in the powder sugar. Um will it still work
Hi there! The butter needs to be room temperature in order to get it nice and creamy before adding the powdered sugar. This way the powdered sugar and other ingredients will incorporate with it to make a nice, smooth buttercream. I hope it ended up working out for you!
I’m going to try this on Wednesday for my husband’s birthday :)
I always worked with double/whipping cream with mascarpone cheese for light and milky cream but this looks so fluffy and nice! I haven’t tried to make buttercream and it makes me worried.
If I want to make chocolate buttercream, could you tell me what would be ratio of cocoa powder?
Thanks for the recipe and wish me luck🙋🏻♀️
I'm excited for you to try this recipe! Here's my recipe for chocolate buttercream if you'd rather make that: sugarandsparrow.com/chocolate-buttercream-recipe/
@@SugarandSparrow this recipe was amazing!!! My husband loved it, he even asked for a second piece!
I basically did everything with xylitol instead of sugar when I do baking and this recipe working brilliantly with powdered xylitol. I made a moist chocolate cake sheet, chocolate buttercream for the layers with chopped fresh cherry with homemade cherry compote and this buttercream for the outside!
This cream is not too sweet and so soft and not gritty. I mostly feel like everything is too sweet even I have a sweet tooth but this recipe is so good.
Also I doesn't crust or too hard when I keep in the fridge.
Thanks for the nice recipe :)
If i store this in the fridge i bring room temp then how long do i whip it again?
I have a question. I always use this stuff called pastry pride because I am so scared to make buttercream since whenever i do it almost seperates or looks grainy and curdled. Do you know why that happens? Also adding coloring legit makes it more curdled.
Hi Simran! It's hard to say why your homemade buttercream becomes curdled since I don't know what type of buttercream you're making or what recipe you're using. This recipe is an American buttercream, and I can promise that if you follow the recipe and instructions exactly it won't be curdled. One of the biggest culprits for curdle/graininess in an American buttercream is using ingredients that are too cold, so as long as you use room temperature ingredients you'll be good to go! And here's a tutorial that shows how to color this specific buttercream so you can see what it looks like with added coloring: czcams.com/video/M92vVeQy3Fk/video.html hope that helps!
Thanks alot, I gave it a try today and it turned out to be awesome. But the only concern I had is.. It is not soo smooth and I can still feel sugar texture, even though I sifted it for couple of times. Can you please tell me what I can do now
I'm glad you like this recipe! It's hard to say what exactly caused the grainy texture without seeing the exact method/ingredients, but the best way to ensure you don't get a grainy texture is make sure that all the dairy ingredients are room temperature. If they aren't (especially if they're colder), they won't combine well or dissolve the grain from the sugar. You can also try adding the sifted powdered sugar in smaller increments and mix on a lower speed for longer.
@@SugarandSparrow do we need to serve the cake with this frosting at room temperature as the cream gets harden when kept in refrigerator. So it's a doubt running on my mind since few months
HELLO. from Australia.... . can you advise please I am making a baby shower cake for my daughter... how much icing would I need to fill and ice 4 layers x 9" cakes please..... ? with the vanilia buttercream?
Hi I'm from the Caribbean, Trinidad and Tobago, to be exact. Would this recipe stand in hot weather or what should i use?
Hi Marien! I would use this recipe for heat stable vanilla buttercream instead: sugarandsparrow.com/buttercream-recipe-for-hot-weather/
Hey ... I made a buttercream with 1: 4 ratio of butter :icing sugar ... My BC is very grainy and soft even though I sifted quite a number of times before adding to butter ... I m based in Delhi, india ... Summers ... But it shouldn't be that soft ... It is soft even after keeping in refrigerator ... Kindly guide .. thanks
Powder sugar ya icing sugar
I need clarification how much frosting will this recipe yield I have 3 layer 9 in round to do ( black frosting ) as well
Hi Laura! For a cake of that size I would double this recipe. If you're trying to make black frosting, I would use this recipe (since it's hard to tint large quantities of vanilla frosting black) and double it: sugarandsparrow.com/black-buttercream-recipe/
Hey there! Quick question since I'm only planning on making around 10 Cupcakes with this buttercream and don't wanna overdo it... is the amount you used in the recipe too much for it and should I just use half the amount? :)
Hi Annika! Yes - make half the amount for just ten cupcakes. Enjoy!
I have a question - I’m making a three layered 6 in cake is this recipe enough to frost and fill my cake?
I think depending on how much frosting you use. Some people really pile it on and some people don’t even do a cream coat s.
Hello! I'm from the Dominican Republic, a super hot country... can you keep the sponge cake polished with your buttercream out of the fridge without it melting or sweating?
Hi there! For hot weather, I use this buttercream recipe (it's altered to be more heat stable): sugarandsparrow.com/buttercream-recipe-for-hot-weather/
Hello, I have 200gm butter available here as a stick...how do i get the other 26gm? I mean how do i measure it?
Hi Ayema! You'll either need a kitchen scale to measure out the additional 26g or you could just measure out one cup of butter.
Hi there! Do i need a kitchen measurer in order to do this?
You will either need a kitchen scale or measuring cups to measure the ingredients
how long should the butter and milk or cream be at room temp before making it
She said let it sit out for an hour.
Do you mix this on low speed the entire time ? And after adding the milk does it remain stiff?
Hi Manda! I whip the butter on high speed in the beginning, then switch to low speed for the rest of the recipe.
Hello thank you for this recipe. I need to make 6 in and 10 inch round cake 3 layers how many batches of the recipe do i need to make? Thank you
Hi there! Here's a helpful buttercream chart to calculate how many batches you'll need: sugarandsparrow.com/how-much-buttercream-do-i-need/
@@SugarandSparrow thank you… i just found your video where you made black buttercream!!! Im so excited
How long I can keep it in the fridge before I use it.
Thank you.
Hi can I use this recipe to create flowers on a flower nail? Please advise
Hi Tina! You can stiffen it a little bit to make it the right consistency for buttercream flowers. The instructions on how to do that are on the recipe post linked in the video description :)
@@SugarandSparrow Thanks a lot ☺️😊
If we use salted butter then what we have to do like i am having Adam's butter but its salted
Hi there! If you use salted butter, simply omit the salt at the end of the recipe so it doesn't become too salty.
Hii I want to make this recipe, but i have never made buttercream before. Does it taste much like butter? Or does it just taste sweet?
Yay! I'm excited for you to make your first-ever buttercream with this recipe! As far as the flavor, it's buttery and sweet without being over the top. Enjoy!
Can I double the recipe
mine became so runny. I read i should add more sugar powder but it was already do sweet that i didn’t dare. Every 5 min i had to put it back in the fridge.
What should i do?
Hi Yasi! Were you working in a hot environment? It sounds like either the butter was too soft or the kitchen was too warm. Make sure to use butter that has naturally come to room temp (instead of using the microwave to soften) and you can always pop the buttercream into the refrigerator to stiffen it up for 5-10 minutes before whipping it up again. Hope that helps!
Will this frost a 3 layer round 9" cake?
I would make 1.5x the recipe to fill and frost a cake of that size
does any salt work for it like iodized
Yes, any salt will work!
You used simple powdered suger or icing sugar ??
I think they are the same depending on where you live? In the US, powdered sugar = icing sugar
Would this fully frost a six inch cake and have leftover icing to pipe with?
Also wondering this
@@brookeeubanks75 To fill and frost a 6 inch cake and have enough left over to pipe with, I recommend doubling this recipe
Hi there! To fill and frost a 6 inch cake and have enough left over to pipe with, I recommend doubling this recipe
Sugar and Sparrow okay! Thank you for replying!😊
What brand of butter do u use?
I use Costo brand butter, nothing fancy!
If this is too much butter cream could I safe it in the fridge?
Yes, absolutely! Store it in an airtight container in the refrigerator for up to two weeks. When you're ready to use it, let it come to room temp and re-mix it with your stand mixer on low for about a minute and it should be perfect consistency again.
What brand of butter did you use?
I use either costco brand or kroger brand. Any generic unsalted butter will do!
What about for fondant?
I'm not an expert on fondant (it's been years since I covered a cake with it!), but I have used this recipe to frost the cake before covering it with fondant before and it worked just fine. It's a "crusting" buttercream, which is what you want to use underneath a fondant finish.
Can you use any type of buttercream?? Or it has to be an specific brand?
Hi Dana! Do you mean butter? If so, it doesn't matter the brand as long as it's unsalted.
Thanks!
For some reason whenever I store my cakes in the fridge, the butter cream always gets rock hard. What am I doing wrong?
Hi there! You're not doing anything wrong! Just like a stick of butter would firm up in the refrigerator, buttercream with a butter base will naturally firm up in there as well. Because of this, I like to remove my cakes from the refrigerator for an hour or two to come to room temperature before serving it. Cake stores wonderfully cold, but tastes a thousand times better at room temp!
Can I store this in the fridge for next day use?
You certainly can! You can actually store it in an airtight container in the fridge for up to two weeks. When you're ready to use it, just bring it back to room temp and re-whip it with your mixer on low for about a minute to bring it back to frosting consistency
@@SugarandSparrow Will this buttercream hold up for a drip cake?And if so, does it need to be adjusted?
@@fluffy_human_cloud6055 Hi there! It does hold up. I use it all the time for drip cakes (and basically every cake I make). Here's my drip cake recipe and tutorial in case you need it: czcams.com/video/CkiC0Y6mVg0/video.html
Can I use salted butter?
You can! Just omit the salt you add at the end if you use salted butter
what if u dont got that maskin thing
Hi there! Do you mean the stand mixer? If you don't have one you can use an electric hand mixer instead.
Is this enough butter cream to make a cake?
Hi Amina! It depends on how big your cake is. I normally double the recipe for a triple layer 6 or 8 inch cake.
Can you use non dairy milk instead of whole milk?
I personally use soy coffee creamer and it works for me
You can! I love using it with coconut milk but you can sub in any favorite non-dairy milk for the liquid portion
@sugarandsparrow & @kristinalong thank you for replying 😊 and I never thought about coconut milk I usually just have almond milk on hand but coconut milk sounds amazing I will definitely be giving that a try.
Hi. For 2 x 6 inch round cake, how do I adjust the ingredients?
You could half the recipe and have enough for filling and frosting a cake of that size
@@SugarandSparrow Ok. Thank you.
HOW MUCH POWDER SUGAR!!!!!!!!!
As specified in the recipe, 3.5 cups (420g)