Learn how to make Classic Buttercream Frosting recipe that is not too sweet with this easy video tutorial. This is the best buttercream frosting for decorating cakes, for piping flowers, layer cakes, icing wedding cakes, vanilla cupcakes.
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 grittinessÂ