BASIC BUTTERCREAM
Everyone should have a buttercream recipe up their sleeve -- and a little extra to lick from the mixing bowl.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)
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Hamza Barki
[email protected]I love that this buttercream is made with real butter. It has a much richer flavor than buttercream made with shortening.
Wolfie Cat
[email protected]This buttercream is the perfect balance of sweet and creamy. It's not too heavy or too light.
Mabel Saah
[email protected]I'm not sure what I did wrong, but my buttercream turned out grainy. I think I might have over-mixed it.
Mary Serawop
[email protected]This buttercream is so easy to make and it tastes delicious. I'll definitely be making it again.
Kayo Swiss
[email protected]I've made this buttercream several times and it's always turned out great. It's my go-to recipe for buttercream.
Kaptaan Rider
[email protected]This buttercream is too runny. I had to add more powdered sugar to get it to the right consistency.
Pasquinel Downey
[email protected]I'm not a fan of the almond extract in this recipe. I think it would be better with vanilla extract.
Rynie Mela
[email protected]This buttercream is a bit too sweet for my taste, but it's still good.
Jill Hutcheson
[email protected]I love that this recipe is so versatile. I can add different flavors and colors to create different variations.
Sunil A
[email protected]This is the best buttercream recipe ever! I've used it to frost cakes, cupcakes, and cookies, and it's always a hit.
Bryson Ingram
[email protected]I made this buttercream ahead of time and stored it in the refrigerator. It was still perfect the next day.
property surgeon
[email protected]This buttercream is the perfect consistency for piping. I was able to create beautiful swirls and decorations on my cupcakes.
Md Rafik
[email protected]I'm allergic to nuts, so I substituted the almond extract for vanilla extract. The buttercream still turned out great!
leo Martin
[email protected]I used this buttercream to make cupcakes for my daughter's birthday party and they were a huge hit! The kids loved them.
Samsu Alam
[email protected]I'm not a big fan of buttercream, but this recipe changed my mind. It's so light and fluffy, and it doesn't have that greasy aftertaste that some buttercreams have.
Sumaira Yasir
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Nadeem Babar
[email protected]I used this buttercream to frost a chocolate cake and it was divine! The cake was so moist and the buttercream was the perfect complement.
Ben Law
[email protected]The buttercream was a bit too sweet for my taste, so I added a little bit of salt to balance it out.
Mohd ilyaz
[email protected]I love that this recipe doesn't require any special equipment. I was able to make it with just a whisk and a bowl.
Binyamin G
[email protected]This is one of the best buttercream recipes I've ever tried. It's so easy to make and it always turns out perfect.