Learn how to make Best Buttercream Frosting recipe that is not too sweet with this easy video tutorial recipe post!!
This is the best buttercream frosting for decorating cakes, for piping flowers, layering cakes, icing wedding cakes, vanilla cupcakes and what not...
And the best part - it covers all the tips and techniques you need to help you achieve perfect, creamy and fluffy American buttercream and also makes a great base for other frosting flavours like chocolate, strawberry, Nutella etc.
Best Buttercream Frosting - well now that's a big claim. But before we begin just stop, go make yourself a cup of coffee or tea or simply grab a slice of cake and then come back. This is gonna be really lonngggggg...
Statutory warning: Please read on your own risk.. haha.. just kidding.. but honestly it is one informative post that you would end up bookmarking. 😀
What makes this the Best Buttercream Frosting recipe?
This simple buttercream frosting is
- NOT TOO SWEET - I know the main criteria right!!
- Creamy
- Fluffy
- Smooth
- Soft but still holds its shape perfectly
- Same recipe - endless uses: decorating cakes, piping flowers, layering cakes, icing wedding cakes, buttercream roses and lot more!!!
- Same recipe - so many flavour combinations. (Read the post till the end to know how to do that!!!)
Now that, in my opinion, is the perfect Buttercream Frosting recipe that you need in your life. And this recipe ticks all the above boxes so now I can claim it to be the Best Buttercream Frosting. Or can I??
Wait till we get into the details.
What is Buttercream?
For those of you do not know, I will just mention in brief that it is a type of basic icing - a soft mixture made using butter and sugar that you can use as a filling in cakes, frost cakes, layer the cakes, frost cupcakes, piping cakes and cupcakes, make roses; the choices are just unlimited once you master this basic frosting recipe.
Now that brings us to,
Buttercream Ingredients
1 part Butter, 2 parts Sugar and Any type of liquid = Classic Buttercream recipe
1. Butter :
Now you might have observed most of the recipe calls for room temperature butter. Well, its 22.5°C now at this moment when I am drafting this post which might not be the case in from where you are reading this post right!!!
Now if for example, you make your vanilla buttercream frosting with butter that was softened at a warmer temperature, that is, imagine you are making vanilla buttercream recipe in summer, room temperature would mean you’ll end up with buttercream that’s too soft. Then you will have to add extra confectioner’s sugar to make it firmer, and that ends up making your frosting too sweet.
So what exactly do you mean by room temperature?
The butter has to be soft as in when you try to press your finger on to it, you should be able to easily slide through the slab of butter.
Always a good idea to cube your butter down and then start with the recipe. Helps to beat the butter easily that way.
Makes sense right!!! Hence always use softened and cubed butter.
However, do note that "it should not be in the melted form". That way you won't be able to beat the butter until light and fluffy.
2. Sugar
Never ever use granulated sugar. The only type of sugar that you need to make this simple buttercream frosting is ICING SUGAR or confectioner's sugar.
Also, do not use sugar powdered in your mixer grinder because it will be coarser and the buttercream will not be smooth. You want the Best Buttercream Frosting to tick all the boxes right!!
One more advantage of using store bought icing sugar is that it already has cornstarch added in it which gives additional stability to our buttercream.
3. Liquid
Once you add the sugar the buttercream would be too stiff to handle. Do not panic!! You want to bring it to a consistency where it would easy to do the job, that you need the fluffy buttercream frosting for - piping, layering, filling or frosting.
And your best friend for the same is LIQUID of your choice - Cream, Milk or Water.
What do I recommend?
Undoubtedly, Cream. And why so?
Simply because adding cream would definitely make your buttercream creamier and tastier.
Does that mean you cannot use Milk or Water?
Of course not. Definitely go ahead and use whatever is handy just that it won't be as creamy as the one using Cream nevertheless would taste good too. 😀
[click_to_tweet tweet="Butter + Sugar + Liquid = Classic Buttercream recipe" quote="Butter + Sugar + Cream = Classic Buttercream recipe" theme="style4"]
4. Colour of your choice
Unless you are making vanilla buttercream frosting or chocolate buttercream frosting you would need some basic colours like green, pink, orange and red.
I have discussed the detailed topic on COLOURING YOUR BUTTERCREAM below so do keep reading!!!
Now that was our basic ingredients for making Basic Buttercream recipe or a simple Homemade Buttercream recipe.
Do you think commercial bakeries can afford to use pure real Butter for the cakes that they make?
Obviously NOT. And so here comes in play - Shortening.
Oh by the way if you like the writing on the cake then I have a detailed post on 6 tips to help you master the art of writing on cake do check that by clicking here.
What is Shortening and why do Bakeries use it?
Shortening is also a type of fat that you can use to make pastries and cakes.
So what's the big deal? Well, shortening is solid at room temperature unlike our regular butter, which means you do not need any separate equipment (like a fridge) to store shortening. You can easily store it at room temperature.
As it is not a real fat, you know, it is much much cheaper than butter and easily affordable.
Shortening is not as sensitive as butter to heat which means a cake made using shortening won't melt down as easily as the one made using butter. Now you get it right - planning a Beach Party or an Outdoor Wedding you want to use shortening in your buttercream for a much sturdy and long lasting cake.
Another thing is that buttercream icing made using shortening is super super white like cloud unlike the ones made using butter which is generally creamish in colour.
Phew... now you know why bakeries prefer shortening..
I know you are wondering but how does it taste like?
Honestly, it is not the best buttercream frosting you would taste but yeah it is not that bad either when made correctly.
Any time you will obviously prefer the ones made using butter but like mentioned above the use of shortening in a recipe would vary depending upon the purpose of the cake.
Ever wondered how to make icing without powdered sugar?
Drumrolls.. Boom.. And Condensed Milk is the answer...
Yes, you read it right - Condensed Milk Buttercream is all the rage now.
Buttercream made using Condensed Milk is so dreamy and ultra-smooth, you would not believe when I say its like eating a cloud.
Totally melts in your mouth, so light and fluffy, you have to try it once for sure. And no grits of sugar at all..
It does tastes milkier definitely but so flavour packed that honestly, I do not mind.
The only downside is if you could use the same amount of butter and the same recipe and the same pattern you could frost 18 cupcakes using icing sugar whereas with condensed milk you could just frost 8 cupcakes.
Look at that.. Ain't that cupcake frosted with condensed milk buttercream looks stunning..
I leave it up to you to decide what suits you more, nevertheless, I have shared the recipe for both 😀
Here are my 5 important Tips to help you perfect your Buttercream icing recipe!!!
- By room temperature butter, recipes mean you must use softened butter through which you can easily slide your finger.
- Always beat the butter until it is light, creamy, fluffy and pale before starting to add icing sugar. This is the secret of making fluffy buttercream frosting.
- It is important to sift the icing sugar at least twice before adding it to the butter. That way you can be sure to get smooth buttercream icing. Some do not find this step important but trust me on this and just don't skip it.
- Once you start adding your icing sugar, do not beat it for more than 30 sec to a minute or else you would end up creating bubbles in your buttercream frosting which would show up when you frost a cake.
- Always use Cream as your liquid of choice, that makes the frosting creamier, tastier and flavourful.
All these may seem simple to you and most of you might be already knowing it but when you actually start applying the tips in the step by step recipe format that I have shared you will understand why am I stressing it so much.
Important Points: How do you make the best buttercream frosting?
Step 1:
Start by beating the softened and cubed butter until pale in colour, light and fluffy.
This would take anywhere around 10 mins depending upon how soft the butter is to start with.
Always and always use paddle attachment that would ensure that you are not incorporating much air in the buttercream.
Step 2:
Sift the icing sugar at least twice. Just do not skip this step.
It would ensure that the buttercream is smooth and not gritty.
Step 3:
Start adding the icing sugar in batches.
There are two important reasons in this:
1. If you add all at once, all your worktop including you would be covered in icing sugar dust - haha unless you are planning a romantic date with your partner; you know what I mean 😉 just do not try this otherwise.
2. Scientifically speaking, the icing sugar won't get enough time to dissolve with the butter and thus would not turn out to be smooth.
There is also a perfect way of doing this step.
So you start by adding icing sugar in batches say 1/2 cup. Then either you can choose to mix it with a spatula or beat the machine on low speed until some of the sugar is mixed in.
Then at high speed beat the butter and sugar for around 30 sec to a minute not more than that.
We do not want to introduce air in the buttercream as this would create bubbles while frosting and would then show up on the cake.
So the mantra is to not beat the butter and sugar for more than 30 sec to a minute at a time.
Step 4:
Yes, that's a stiff blob of mass. Just do not worry this is how it is meant to be 🙂
Add cream, colour and flavouring essence of your choice and adjust the consistency as per the purpose of Buttercream - filling, layering, frosting, piping or making buttercream roses.
Step 5:
Just take the required amount of buttercream in the piping bag at a time. That is because the warmth of your hands would melt the butter and your piping would not hold its shape then.
Step 6:
Cover the remaining buttercream with a damp tea towel to avoid crusting on top.
And that is the only simple steps you need to follow to make this easy buttercream frosting recipe.
Related Recipes:
- Buttercream Flowers on Cupcakes
- Cupcake Bouquet
- Buttercream Flower Cake
- Condensed Milk Cake
- Condensed Milk Buttercream
How do you make buttercream?
Best Buttercream Frosting - 101
Ingredients
Regular Buttercream Frosting recipe
- 125 gms Butter softened
- 250 gms Icing Sugar
- 5 tbsp Cream
- 1 tsp Vanilla Essence
- 1/4 tsp Salt
Instructions
Regular Buttercream Recipe
- Using the paddle attachment of your stand mixer, start beating the softened and cubed butter until pale in colour, light and fluffy. This may take anywhere around 10-12 mins depending upon how soft your butter is. Do remember to scrape the bowl every now and then so that you beat the butter evenly.
- Meanwhile, sift your icing sugar at least twice. Keep aside.
- Once the butter is pale, light and fluffy start adding your sifted icing sugar in batches. Once you add 1/2 cup or first set of icing sugar, beat it at low speed until some of the sugar is absorbed and mixed in and then increase the speed and count till 30. You have to beat the butter and sugar for not more than 30 sec to a minute each time. Repeat the step until all the sugar is used up.
- Then in goes the flavouring essence of your choice, colour. Give a quick mix. Start adding a tbsp of cream at a time until you reach the desired consistency of your choice.
- Once all the ingredients are in, beat the buttercream for 3 mins to ensure that everything is well combined and the buttercream is smooth and fluffy.
- You are now ready to use this buttercream frosting.
Video
Notes
- The basic ratio for butter to sugar that I use is 1:2 so 1 part butter and 2 parts sugar works perfectly fine for me to fill and frost a cake or cupcake and is not sickly sweet too.
- For making buttercream roses I use 1:2.5 as the base ratio to get a stiffer rose flower.
- Always remember to cube the softened butter so that the beating process is easy. Never use cold butter and at the same time also do not use melted butter.
- It is important to use sifted icing sugar.
- Do not beat the sugar and butter for more than 30 sec to a minute.
- Remember to use good quality ingredients to get the best final outcome.
- Take just a small amount of buttercream in your piping bag as the warmth of your hands would soften the buttercream and then it might lose shape.
- Always cover the rest of the buttercream that you are not using with damp cloth to avoid crusting on top.
- Check out the recipe for condensed milk buttercream that is not too sweet and absolutely no grittiness
Nutrition
How to colour Buttercream?
If you have queries like best food coloring for icing, how to color buttercream icing red, how to colour buttercream with liquid food colouring, how to colour buttercream pink, how to get bright coloured buttercream then this section is all you need to know.
Any colours like gel colour, liquid food colouring or powder colours can be used to colour buttercream.
My choice of preference is gel based food colour.
One thing to keep in mind is that colour would darken in a few hours. So if you wish to make red or black coloured buttercream always make it ahead of time and give it a resting period of 5 hours that way the buttercream will have time to absorb the colour and darken and you will achieve the desired coloring of choice.
And yes you will need a lot of food colouring.. drops won't work here.. you will have to start by adding at least 1 tsp of colour to begin with. Mix and then see how it goes for dark buttercream colours.
This is the secret to making red and black colored icing.
[click_to_tweet tweet="Do you want to know a simple trick to make dark red buttercream frosting with food colouring? Check the detailed tutorial on Buttercream 101. " quote="A simple trick to make dark red buttercream frosting with food colouring.. " theme="style4"]Using liquid colours would have an effect on the consistency of buttercream as it might thin down the frosting a bit, which you can firm up by adding some icing sugar but again that would add to the sweetness so use wisely.
And for powder colours dissolve it in warm water first before using, that way you can be sure that it mixes evenly with the frosting. Pretty pastel colours are what you want then prefer powder colours for the same.
Gel colours are the best to colour buttercream. Start by adding just a drop, the safe way is to use a toothpick to transfer the colour. Beat it well so that the colour mixes evenly.
If you are covering a cake with buttercream make enough to do the entire job all at once because it is difficult to recreate colors:
9 x 13 cake would need approximately four cups icing
12 x 18 cake around six cups icing
9-inch round layer around five cups icing
How to make stiff Buttercream?
The recipe shared above pretty much yields a stiff buttercream.
But if you are looking for a crusting type or really stiff buttercream you will have to increase the amount of sifted icing sugar to 3 parts. That way you would get stiff buttercream perfect enough to make buttercream roses.
Can u make buttercream frosting ahead of time? and How to store buttercream?
Yes, definitely you can make buttercream ahead of time and store in an airtight container for up to 2 days at room temperature.
It also lasts for up to a week in the fridge and for about 2 months in the freezer.
If storing in a freezer it is advisable to trasfer your buttercream to a cling wrap sheet, fold it neatly and tightly and store as that would save space in your freezer as compared to storing in an airtight container.
Always recommended to bring it to room temperature, re-whip until it is smooth and creamy once again and then use as per your needs.
Phew!!!!
I agree that was way too much for one single post to consume right!!
But I am not done yet.. 😉
Even after you follow all the steps and tips and techniques all right there might be some issues for beginners. So let's fix them.
Fixing Common Buttercream problems:
- If the buttercream is too stiff and you are not able to pipe, adjust the consistency by adding 1 tbsp of cream or liquid of your choice until the desired consistency is achieved and the same applies vice-versa. If it is too runny, adjust by adding more icing sugar. But again note the sweetness of the buttercream
- If you feel the buttercream was stiff but is not piping beautifully like the way you wanted, it might have happened that the heat of your palm melted down the buttercream in the piping bag. Simply put it back in the refrigerator for around 10 mins to firm up and then use again.
- If you forgot to cover the unused buttercream using a damp cloth and later realise that it has started to form a crust. Do not worry, simply give a gentle mix with a spatula so that it turns creamy and then use it.
- If your butter has softened too much such that it has started to melt. Keep it in the refrigerator to firm up a bit and then use in the recipe. Never work with melted butter.
- The buttercream straight from the fridge would be hard and crusty to fill, layer and frost. Always allow it to come to room temperature, re-whip and then use as needed.
Buttercream Flavours:
The basic way of flavouring your Buttercream still is classic vanilla buttercream icing as mentioned in the recipe. However, you can change the flavours by just adding different flavouring essence in place of vanilla like peppermint, lemon, coconut, almond etc.
I get it if Chocolate Buttercream Icing is what you are wanting to make, simply use 1/2 cup of unsweetened cocoa powder, sift it, then mix into the frosting until well combined. Add in 1-2 extra tablespoons of heavy cream if needed for a smoother, creamier frosting.
For Caramel Buttercream Frosting, Mix in 1/3-1/2 cup of homemade or store-bought caramel sauce (start with 1/3 cup and add more if desired). For a salted caramel frosting, you can use salted caramel sauce. Similarly, use the butterscotch sauce for a Butterscotch Buttercream frosting.
The choice just remains endless!!
Woah....
Just pat your back for sticking around till the end guys!! Kudos to you..
I hope you found this post informative and not boring, have put my heart and soul to include as many details as I can in this single post.
If there is still any doubt lingering in your mind about making the Best Buttercream Frosting then do leave a comment below or tag me on any social media like Facebook, Twitter or Instagram and I would love to share whatever knowledge that I have.
If you are a beginner then definitely check out my other basic frosting recipes like - Stabilized Whipped Cream, Stabilized Chocolate Whipped Cream and Italian Meringue Frosting. You will love those too.
Definitely, check out my Frosting Board on Pinterest for more such informative ideas.
And if you would like to have a separate post on How to make Buttercream Roses then definitely do let me know about the same too.
Pin this to your Cake Icings and Frostings or Baking board:
I will see you soon with yet another one.
Until then
Hugs
Sushma.
Heli says
Thank you so much for sharing this recipe. I was wondering what is the grams measurement of condensed milk?
sushma iyer says
Hi Heli.. I do not have the quantity in gms at the moment. I would update it the next time I make it. But all I can say is you can always adjust the quantity as per taste. So add less if you find it too sweet or add more, either way that won't spoil the texture or the stability.
Maina says
I will try the recipe, it's clear and straight forward and looks creamy.
sushma iyer says
Thank you Maina.. would be waiting for your feedback 🙂
Subhashini Balaji says
Hi
After trying your gulag jamun cake which was a super hit, I stop here and get the recipes from your videos. They r super easy to understand. Thank you for the detail explanation.
Next I m going to make unicorn cake for my daughter’s birthday which is pretty much going to b same as yours (flavor wise).
I have few queries. First, can I use dark chocolate or milk chocolate ganache to fill the cake with strawberry compote and crum coat with the same ganache. (Plz share the recipe if u have for the ganache)
Second, u have used whipped cream and I m planning on using butter cream. Is it ok to use butter cream here. Also I have natural food coloring which is in powder form. Can I warm cream and mix the color and the mix it with the butter cream. Plz advice.
Lastly which one will b good for piping , regular butter cream or butter cream with condensed milk.
Thank you.
sushma iyer says
Hi Subhashini.. Thank you for trying the cake recipe and sharing your feedback with us..
Coming to your queries:
1. Yes any medium of frosting can be used to fill and crumb coat the cake. Sorry I do not have a separate recipe as such, I have mostly shared the dripping ganache recipe in a couple of cake videos.
2. You mean ganache on the inside and buttercream on the outside? Yes you can use.. it will still taste good. I have not worked with powdered cream yet so not sure about the same.
3. Both the frosting will be good for piping
Regards
Sushma
Praansh says
Can I used salted butter
sushma iyer says
You can but sometimes the salt can overpower too.. so better to use unsalted butter
Neha Gohil says
Hi, thank you so much for the detailed version. I follow all the steps but still end up with gritty icing.
sushma iyer says
Hi Neha.. Are you using store bought icing sugar or homemade? Please avoid homemade. And if store bought then make sure it is super fine - "00" confirm it with your retailer before you buy
Mamta Wagle says
Hello! What type of cream shall I use? Whipping cream or heavy cream?
As can I use Amul Dairy cream or Can I use Tropolite non dairy cream?
sushma iyer says
Hi Mamta.. You can use any here.. Even milk or plain water will work
Monica says
Are you able to pipe the flowers before hand & freeze them until ready to use?
sushma iyer says
Yes definitely.. you can do that
Monika says
Great recipe. Do you use salted or unsalted butter?
sushma iyer says
Hi Monika.. I always use unsalted butter for baking be it any recipe 🙂 so even here it is unsalted butter
Sharmila says
U r simply outstanding
Crisp.clear .I read every word .so inspiring. I had never thgt I will but surely If I try..will.post
One query .which no.nozzle u use
sushma iyer says
Hi Sharmila.. I am glad that the post was helpful.. thank you so much for those kind words.. You can read more about the nozzles from this post: https://spicesnflavors.com/how-to-make-buttercream-flowers/ 🙂
Shipra Kamra says
Thanks for sharing your knowledge! As a beginner, i loved this informative article and the recipe!
sushma iyer says
Hi Shipra.. that is amazing.. glad to know that it was helpful.. thank you <3
Sejal says
It’d be great if you Could do a detailed video on how to use different tips for cake decorating. Loved the different tips you have used on your cupcakes picture on Facebook
sushma iyer says
Hi Sejal.. Yes I do have plans for the same. If not a detailed video I will definitely share on Instagram. If you use that platform please do consider following us there too.. HEre is the link for the same: https://www.instagram.com/spicesandflavors/ thank you
Sejal says
Loved the detailed post ! Thank you for sharing your knowledge
sushma iyer says
That is so good to know Sejal. Glad to know you liked the post. Thank you for leaving your valuable feedback.. appreciate it 🙂
Lalima Gupta says
Hi Sushma,
Love your detailed explanation and all those tips and tricks of the buttercream frosting. Planning to try this one soon. Just a question..can we use home made white butter for the recipe?
Thanks in advance.
sushma iyer says
Hi Lalima.. Yes you can try certainly
Kriti says
Hi Sushma,
I am a beginner in baking & I have a passion for it...tried many cakes dat came out well but I always failed in doing icing...tried whipped cream frosting but it didn't came out well, it was not as stiff as it is needed & wen trying to frost a cake it begins to melt..so I had left trying my hands on it & searched for other ways of frosting....on YouTube I saw ur butter cream frosting video but as beginner I want to learn each & every tiny piece of info so clicked d link in ur description box dat way, frist time I came across your very well detailed explained & informative blog. It's a life saver for a bignner's like me..You deserve a tons of thanks for such a helpful & well described recipe..I have a query... please help to resolve..as I am going to make chocolate cake which I wanna frost using chocolate flavour icing...I am going to try ur condensed milk buttercream frosting recipe..(hope this time it works for me) can I add melted dark compound to d frosting? will it affect its stability? & If not then can I add cocoa powder in dis butter cream frosting? If yes then which one will b better & also plz guide d quantity to b used.
Thanks a ton in advance
Lots of love & blessings 😊😇💕
sushma iyer says
Hi Kriti..
I am so pleased to read through your comment.. Thank you for taking the time to read it.. And I am glad this could be of some help to you as a beginner.. Thank you so much..
Coming to your query.. Yes you can add melted chocolate to the buttercream frosting for chocolate version. Just ensure that the chocolate is not very hot or else it would affect the texture of the buttercream.
Alternatively you can also use cocoa powder in regular buttercream frosting too.. So yes in both ways it will work.
Sorry for the late reply..
Regards
Sushma
Arpitha says
I had given up on making butter cream after failing repeatedly. I am glad that I came across your recipe. Finally I did it and it's only because of your detailed explanation. I am motivated to bake more. Thank you!
sushma iyer says
Hi Arpitha.. it is such a delight to read your comment.. glad to know that you are not giving up.. And I could in some way help you get into baking again. tHank you for sharing your experience with us.. appreciate it 🙂
Regards
Sushma
Kinjal says
Wow! What an excellent explanation of each and every ingredient 👌👍
Urvi says
Hey Sushma, I loved your post . It’s so informative. I had a question . I need to make cupcakes for my daughter’s birthday. Thinking of making the cupcakes an frosting in advance. Which frosting works best - buttercream or whipped. Also can I ice the cupcakes the day before. Will the frosting hold
sushma iyer says
Hi Urvi.. Thank you.. Yes definitely you can make the cupcakes and also frost it a day before and keep it ready. Just make sure to place it in a box so that it doesn't dry out.
Which frosting works? well that is a personal choice I would say, my husband always prefer whipped cream and I like condensed milk buttercream so it is upto you to decide. IF you want to make the frosting too in advance then in that case definitely buttercream.
Hope this helps
Regards
Sushma
Jessica says
Thank you for all the details. I have been looking for another "not too sweet" frosting/buttercream ( I always stick to a stabilized whip cream recipe) Although it says stabilized, it's not too stabilized. So I found your recipe. My only question would be, can/how would I incorporate cream cheese into this buttercream? I have the most amazing carrot cake recipe, that I have really perfected with lots of alterations. I just really don't like working with the stabilized whipped cream. I need something that will hold it's shape better.
sushma iyer says
Hi Jessica..
Buttercream is super stable in itself.. You do not need any stabilizers or cream cheese in it.. Just butter and sugar is enough. Just try this recipe as given in the recipe card and you will see the difference. If you are looking for cream cheese frosting then that's a separate recipe you would need cream cheese, little butter, lemon juice and sugar for the same. It is totally different ratio than the buttercream.
As far as stabilizing whipped cream if you consume gelatin you can use that, apparently thats the best way to stabilize whipped cream.
Regards
Sushma
pavi says
My buttercream is not too runny nor is it in the right consistency. it has not attained the fluffy texture but its super creamy. what might be the issue? whether it might be overbearing of butter at initial stage? if so, how long should we beat the butter at first?
sushma iyer says
Hi Pavi..
Guess we had a discussion about this on Instagram.. Seems like you did everything right till beating the butter.. With the addition of sugar it should have turned the right way but the picture you showed me was not the correct consistency.. Try the way as shown in my igtv and we can take it from there..
Rupali Karnik says
Best tutorial I hv seen yet. Nicely explained for the beginners. Thank u so much for this.
sushma iyer says
Hi Rupali.. That is so good to know.. Glad to know that you found the details helpful.. <3 Thank you Appreciate it.
Regards
Sushma
Padmini says
Your tutorial for the buttercream icing was too good. Learnt the right method as initially my icing would always melt. It's really a long time since I have done icing and I am not so confident now. Can you show a video on icing i. e. how to make roses or different types of icing.
sushma iyer says
Hi Padmini..
I am so pleased to learn that you liked this tutorial. Thank you for sharing your thoughts with me.. Do you use Instagram?? If yes please consider checking out our profile as very recently I did a video on piping there on Instagram. Here is the link: https://www.instagram.com/spicesandflavors/ If not I will try to repurpose the video to Youtube or will shoot another one.. I do have a tutorial on Buttercream Roses Cake and Buttercream Cupcakes where I show the piping techniques so you can watch that too in the meanwhile..
Regards
Sushma
Padmini says
Thanks Sushma
That would be great
Nancy Deepak says
Mam ,
I have to tell you, you are so detail.. explained beautifully..
I a prob, how do u keep records of all the recipe, measurements etc.. obviously , u r experienced .. u would hve stored up in ur mind.. but for beginners like me.. I write everything in notes ....is there an easy way .. ?
sushma iyer says
Hi Nancy..
I am so pleased to learn that you are finding the detailed explanation useful.. thank you for sharing your thoughts with me. And no I do not have anything on my head.. I write every single recipe in a notebook 🙂 and then this blog is actually what I keep referring to 😀
Regards
Sushma
juliet says
Thank you so much dear for taking much efforts in writing this blog.
It just so happened im watching your video then click the detailed post. And here i am.
I read from top till bottom. And i copied most of it in my cake recipes notebook. It is very useful especially to me as i am just learning to bake and make buttercream frosting too .
Because of this pandemic i began to search on youtube about different recipes and tried some of it.
Just last sunday, july 19,2020 i've tried my own buttercream and chocolate cake for our family boodlefight dinner. And my dear mother in law told me the cake and frosting was delicious.
And so i want to know more and learn from the real experts like you.
By copying it in my notebook, it will never be forgotten.
And i wrote your name of course, to give credit to you.
I really apreciated this blog.
I hope i can remember all your tips.
As i am a stubborn student, i dont follow everything .
but in this case, i will be an obedient learner to achieve the perfect frosting.
Thank you so much❤
sushma iyer says
Hi Juliet
I am so pleased to learn that you loved what you read.. I am so happy to find someone so much interested in learning new things and trying to upgrade their skills..
You are amazing..
Since you are so much interested in baking I would like to suggest two things to you:
1. If you are on Instagram consider checking my handle I am sure you will find so many new tips and tricks. Lately I have been sharing mini baking tips and workshops for Free there. You might get value for your time: https://www.instagram.com/spicesandflavors/
2. Consider joining our email list as I share so much more value in my weekly newsletter: https://spicesnflavors.com/subscribe/
Please don't consider me to be spamming you or anything just wanted to help you genuinely. You can choose not to follow either.. no hard feelings 😀
Regards
Sushma
Gagandeep Singh says
How many cupcakes can be frosted using this recipe ?
sushma iyer says
Hi Gangandeep..
Depending upon the design that you are going you can frost 9 to 12 cupcakes with it 🙂
Regards
Sushma
Subha says
Hi Sushma,
Thanks for a great detailed post. I tried the condensed milk buttercream that worked out well but started to melt as I started to pipe. Something I missed? It was a pretty hot day but I hadn’t expected it to melt for my hand heat.
sushma iyer says
Hi Subha.. Hope you were working in an Air Conditioned room?? If it were a pretty hot day then probably the room temperature was hot too and with the warmth of your hands it might have melted even more.. That's my assumption.. It is a sturdy frosting and I have even made a cupcake bouquet using this frosting so it does hold its shape well..
Regards
Sushma
Renu Lamba says
The best ever explanation covering the minutest details, hats off to u n ur sincere efforts to guide us so thoroughly...Thanks a ton...My one question..please....I don't have a single blade beater as yours which u recommend to beat butter with...I do have the electric twin blades beater....Can I beat the butter using dat.....or air will be filled as u mentioned..please guidefor dis....thanks a ton N God bless you...
sushma iyer says
Hi Renu..
so pleased to read through your comment.. glad to know that you liked the information shared. you mean the paddle attachment?? which beater do you have then?? Do you have a hand held mixer?? If yes then you can use that.
If making a small batch then you can whip using hands too.. or else see how it goes with the beater that you have and try as without trying we wont know..and I also cannot comment much without knowing what equipment you have exactly.. so just go ahead and try it and see..
Regards
Sushma
San says
Hi,
What a detailed recipe I am really impress with your blog and a way you explained everything
You should be proud of yourself 🥰😘
Can you please suggest how to use shortening with a butter in icing to create smooth texture?
Many thanks
sushma iyer says
Hi San..
Thanks a bunch for those kind words.. Glad to learn that it was helpful.
And when it comes to shortening, it just works like butter. Since we store it at room temperature it will be softened only so just beat the butter and shortening until smooth and proceed with the recipe 🙂
Regards
Sushma
Meghna says
Hello sushma,
really appreciate the effort put by u for this recipe...i am surely trying this soon... just a small.query...can any kind of fruit crush (pineapple/strawberry,etc) be added to the butter cream for flavour?
sushma iyer says
Hi Meghna..
Thank you for those encouraging words.. and yes any fruit crush can be added to the frosting for flavour.. If you find the frosting becoming thin upon addition you can adjust by adding little icing sugar at a time 🙂
Regards
Sushma
Monica says
Hello sushma !
I have a doubt here cream means can i use fresh cream or whipping cream
Thank you
sushma iyer says
Hi Monica..
any type of cream can be used.. all you need is a liquid agent to thin down the consistency.. you can even use water or milk too.. cream would give a better taste though 🙂 so yeah you can use any type of cream in short
AS says
hello
Can I use condensed milk frosting under fondant covered stacked cakes?
sushma iyer says
Hi AS..
yes sure you can.. just chill it well and then use just like how you would do for a regular buttercream 🙂 Thank you
Grandmagwen says
It would have been nice if the ingredients had been listed in teaspoons and tablespoons, etc. instead of grams and the like. I gave up about half way through trying to convert the ingredients.
sushma iyer says
Hi Grandmagwen..
So sorry about that.. when it comes to baking accuracy is the key which is best achieved by weighing the ingredients. The major issue is we do not find premeasured butter sticks just like the way you get in the US so it becomes difficult to convert gms to cups specifically for butter. However, I try to give cups and spoons measurement in recipes where it is possible..
Regards
Sushma
DS says
Hi Sushma,
I generally stay away from buttercream frosting due to it being too sugary for our taste buds. I would love to try your not too sweet version . Have a question though - For a rainbow cake, is it OK to make a big batch of this and colour them at a later stage (perhaps a day after)? Would the colour split in this case? I use gel food colouring.
sushma iyer says
Hi DS
Yes, you can make it a day ahead.. First, bring it to room temperature the next day, whip it one more time to get the consistency then add the colour of your choice and proceed. Hope this helps..
Regards
Sushma
Ramakshee says
Such a detailed,informative piece.Gathered the courage to land up with dream of making of my wedding cake.Thanks a ton,God bless
sushma iyer says
Wow Ramakshee
That sounds amazing.. wishing you a beautiful life ahead.. thanks for sharing your thoughts with me.. really appreciate it 🙂
Loree Pulford says
Hi, Thank you for the detailed post. I will be making a layered naked cake for my sons casual wedding and wanted to know how well the frosting will hold up with the butter as opposed to shortening. The wedding is outdoors and the reception will be in a cave. The cake wont be in the sun and the cave is fairly cool with all the rock but it will probably be 85 degrees outside.
sushma iyer says
Hi Loree..
Congratulations on your son's wedding.. Best wishes to you and your family..
However for an event that big I would suggest you to add shortening because there is no point taking risk.. With that temperature, there are possibilities of buttercream not being stable.. 🙂 So an all butter buttercream is actually a risky business
Rupa Lakshminarayan says
Hi
I am trying to locate your condensed milk frosting recipe but couldnt find it. Can u pls help
sushma iyer says
Hello Rupa..
So sorry about that.. here is the direct link for you but I will edit the recipe and update it in the notes section for everyone else.. https://spicesnflavors.com/best-buttercream-frosting/
Regards
Sushma
Marcelino says
My problem is making frosting to coat outside of the....i used eggwhite..and granulated sugar...because after coating outside of the cake..after few hours i dad a hard time decorating it because as i applied the decor piping the buttercream wont stick to the cake coat because it soften ..do i have to add more sugar to my frosting to make it harder ..
Thank pls.help
sushma iyer says
Hi Marcelino..
Thank you for taking the time out to type in but could you please elaborate on the issue. You mean to say that the buttercream hardens after sometime and you are not able to decorate?
Erin Jayawickrema says
You are so wonderful. Thank you so much. I really appreciate your efforts on putting so much details and tips for do’s and don’t.
sushma iyer says
Thank you so much Erin.. I am so glad to learn that this post helped you in someway.. thank you for sharing your thoughts with us..
Regards
Sushma
Manpreet says
Wao Wao Wao!!! I never leave comments on blog but I can’t stop myself today.
Me and my husband used to HATE buttercream just coz of too much sugar until tonight.
Wao! I made the cupcakes with this buttercream icing recipe and gave my husband to try and he loved it and couldn’t believe it was buyer cream. Now buttercream turned out to be our favorite just coz of Sushma.🤗
I really appreciate your efforts on putting soooo much details and tips for do’s and don’t.
Can’t thank you enoug for putting such a great recipe out there for us beginners 🙏🏼❤️.
sushma iyer says
Hey Manpreet..
That is so kind of you to pen down your experience so well.. I am so glad to learn that this recipe gave you the perfect results that you were after..
Thank you for giving this recipe a try and more than that sharing your feedback with us.
Happy Baking
Sushma
Sreeranjani says
Lovely Sushma! Can I make a request can you share royal icing for cookies?
sushma iyer says
Hi Sreeranjani..
Thank you so much..
And yes royal icing is on my list too.. Will try to post a recipe on the same at the earliest..
Regards
Sushma
Parveen Mehta says
Hi
OMG best recipe, one thing I want to know that can we pipe flowers with ur mentioned condensed milk butter cream? I mean the flowers u shown in this video?
How much is ur measuring cup size?
Mine is 240 ml. Can I take half cup with my measuring cup hope it will not ruin the condensed milk butter cream.
sushma iyer says
Hi Parveen
I am so glad to learn that you liked the recipe. You comment made my day.
Yes definitely, you can use condensed milk frosting to pipe flowers. I have used it to decorate all the time. Here is one post where I have used this frosting - https://spicesnflavors.com/strawberry-filled-cupcakes/
And my cup size is 250 ml yes you can use 1/2 cup in yours as well. Would just work fine. 😀
Thanks and Regards
Sushma
chaitrali says
Hi Sushma, thanks for the detailed info. I am a beginner to baking and so far tried only readymade whipped cream. Now will dare to try ur buttercream. But I have a few queries..
1. which butter would u recommend ? Amul,Delicious or Margarine ? Or any other unsalted butter brand ??
2. Icing sugar from Blue Bird and other brands will do, rt ?
3. The proportion given by you will make buttercream enough to coat half kg cake - between layers and decoration both?
sushma iyer says
Hi Chaitrali..
So glad to learn that you liked the post.. thanks a bunch for sharing your wonderful thoughts with us..
I will be honest with you for all your queries.. Since I live in New Zealand I have never tried any Indian butter for baking. My suggestion would be to use any good quality pure butter for better results. Margarine is basically a shortening about which I have mentioned in the post. I would suggest not to use margarine for home baking purpose.
2. Again for icing sugar, any brand would work, need not be the best quality as the actual taste comes from butter only. so any local brand icing sugar would also work just make sure to sift it before using.
3. And I have never worked with weighing the cake as I am not into taking orders. Have always calculated as per the size so to fill and frost a 6-inch cake with 2 layers of cake and 1 layer of filling I would use 150 gms of butter.
Hope this helps a bit. If you still have any doubts definitely pingback. would try to answer those as well.
Thanks and Regards
Sushma
Prutha says
Hi Sushma,
I am a home baker. Thank you so much for writing this blog! I tried this recipe for making Strawberry buttercream and it worked wonders! I usually prefer IMBC over American, probably because I never had all the right steps to follow for ABC, but this one is an exception! I will definitely use it more often on my bakes!
Thank you for such a detailed post! Looking forward to more such informative posts from you.
Regards.
sushma iyer says
Hi Prutha..
Yay!!! thanks a ton for sharing your wonderful experience with me.. And yes you are right, that was the whole point for me to write this post that is to encourage beginners and home bakers to start baking and try different frostings as we have always stuck to whipped cream only. No complaints there no doubt its the best but still trying other frostings is super handy specially when it comes to decoraitng.
Really appreciate your feedback. Thanks a bunch.
Yes do stay connected next planning to do a post on ganache as have got good feedback on this post <3
Thanks and Regards
Sushma
Dhwaniben Mehta says
What an informative post, Sushma!! I love the way you explained each and every step so well. Amateur like me can also make Butter cream frosting like a pro with the help of your tips and tricks. 😁
Thank you!
sushma iyer says
Hi Dhwani..
That was my whole point while drafting this post, everyone from a beginner to pro could resonate with this post and I am so glad to learn from you that I have achieved that.. Thank you for sharing your wonderful thoughts with me.. really appreciate it 🙂
Regards
Sushma
Freda @ Aromatic essence says
What a detailed and fabulous post, one of your best posts till date! Great work, Sushma! A very handy post tackling all the queries!
sushma iyer says
Hi Freda..
That is really motivating must say!! So good to learn that I have ticked all the boxes in terms of queries which was the whole point.. Thank you for sharing your thoughts with me.. really appreciate it 🙂
Regards
Sushma
Preety chauradia says
Superb recipe mam... I just loved it... Ty very much...
sushma iyer says
Hi Preety..
So glad to learn that.. Thank you for sharing your thoughts with me.. really appreciate it..
Regards
Sushma
Ambika says
Hi is the condensed milk buttercream sturdy enough to hold up in hot weather? I'm in Delhi where we're roasting now !!!
sushma iyer says
HI Ambika..
It is sturdy but again just like any other frosting you have to keep it chilled until needed. I would say it can stand for up to 1 to 2 hours at room temperature not more than that.
Lol and I love the roasting part.. Guess this year all states had the worst one even my mom was complaining about the weather in Mumbai 😀
Regards
Sushma