Best Classic Buttercream Frosting Recipes

CLASSIC WHITE ALMOND BUTTERCREAM FROSTING

Steps:

• 1. In large mixer bowl, beat butter until fluffy and lighter in color, about 5-8 minutes.
• 2. Turn mixer on low and slowly add confectioners sugar little by little. Make sure that sugar is incorporated prior to adding more. Frequently scrape down sides of the bowl.
• 3. Add salt, meringue powder if using, vanilla and almond extracts and butter flavoring until combined, frequently scrapping down sides of the bowl.
• 4. Add cream one tablespoon at a time until desired consistency is reached.
• 5. Increase mixer speed to medium and continue beating frosting until it is almost pure white and fluffy, about 5 minutes. You are whipping air into your buttercream for that light and airy texture.
• 6. Frost cake(s) or store in airtight container until ready for use. You may keep at room temperature for up to 2 days. It will keep in refrigerator until expiration date on the butter used. Freeze for up to 1 month. If your buttercream has been refrigerated or frozen, bring to room temperature and rewhip, adding cream if needed to get desired texture.

CLASSIC VANILLA BUTTERCREAM FROSTING

Steps:

• In a heavy saucepan, bring sugar and water to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook 2 minutes longer or until mixture thickens, stirring constantly. Remove from the heat; stir in vanilla. Cool to room temperature., In a bowl with the whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.

JULIA'S CLASSIC FRENCH BUTTERCREAM FROSTING

Steps:

• Boil the sugar and water in a saucepan without stirring until it "clears." Boil until it reaches 238 degrees. In a separate bowl, combine 1 egg and the 3 egg yolks. Whisk them as you slowly pour the boiled sugar syrup from your saucepan into the bowl. Beat this mixture over hot water 7-8 minutes until it thickens. It will make a ribbon AFTER you remove it from the heat if it is thick enough. Set aside; allow to cool. Once it has cooled, add 1/2 pound of softened butter and beat it into the yolk mixture. Add 1 t. vanilla or kirsch for flavor. If the frosting separates after you add the flavors, add some more butter and continue beating until consistent. Beat until light and fluffy. Frost your cake. Julia slices her genoise cake into two layers, then sprinkles kirsch or simple syrup on the top of each piece before frosting. Reassemble cake, frost the outer portion. Voila!

CLASSIC BUTTERCREAM FROSTING

Steps:

• Place butter, shortening, milk, vanilla, salt and one pound of sugar in large bowl.
• Beat at low speed until combined.
• Gradually add the other pound of sugar.
• Stop and scrape sides.
• Beat on high until mixture is light and fluffy.
• Keep covered with plastic wrap to prevent crusting.
• Chocolate Buttercream: For each pound of sugar used in the butter cream, allow 2/3 cup unsweetened cocoa, 3 tablespoons butter and 0.125 teaspoon salt.

BUTTERNUT PECAN CAKE WITH CLASSIC BUTTERCREAM FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter the sides and bottoms of two 8-inch round cake pans. Line the bottoms and sides with parchment if desired (for easy removal).
• Add the flour, baking powder, granulated sugar and salt to the bowl of a stand mixer fitted with the paddle attachment and combine well. In a separate bowl, combine the milk, egg whites, vegetable oil and vanilla bean paste and whisk to combine. Set aside.
• Turn the mixer to low and add the chunks of butter slowly to the dry mix. Continue to beat on low until there are no chunks of butter remaining and the mixture becomes crumbly. Add a third of the wet ingredients to the bowl and then turn the speed to medium. Mix until a light paste forms, scraping down the sides of the bowl. Add half of the remaining wet ingredients and beat on medium-high speed for 4 minutes. Scrape down the sides and bottom of the bowl.
• Add the remaining wet ingredients and beat on medium speed for 5 minutes. Divide the batter evenly between the two prepared cake pans and bake until a skewer comes out clean and the sides have begun to pull away from the sides of the pans, 40 to 50 minutes. Cool in the pans on a rack, 10 minutes, then invert onto the rack to remove the pans and parchment and cool completely.
• For the filling: Roast the pecans in the butter in a skillet over medium-high heat. Add the condensed milk and stir constantly until the mixture thickens. Remove from the heat and stir in the vanilla extract and salt. Cool completely before using.
• For the buttercream: Beat the butter with a hand mixer, the paddle attachment of a stand mixer or a wooden spoon until smooth and fluffy. Gradually beat in the confectioners' sugar until fluffy. Beat in the vanilla bean paste. Pour in the milk and beat for an additional 3 to 4 minutes.
• To assemble: With a long serrated knife, split each cake layer horizontally into 2 layers. Place 1 layer on a cake plate and top generously with filling. Place another layer on top; top with more filling. Continue in this manner until you place the final layer of cake. Frost the cake all over with the buttercream. Serve at room temperature.

CLASSIC BUTTERCREAM FROSTING

Steps:

• In double boiler stirring constantly cook flour and milk, to a soft or med paste, do not worry ! It will be OK if it gets thick to. You can do this step the night before also. I have even forgot to do this and put the recipe "on hold" until I had this done and cooled.
• Put paste in bowl, cover, cool in refrigerator, about 1/2 hour or until cooled.
• Put paste in mixer bowl, add sugar,butter, vanilla, salt and mix. Scrape and mix some more.
• Mix some more until granulated sugar is dissolving. Let rest for 10-15 minutes. I know this sounds funny but the granulated sugar has to dissolve. Add any of your optional flavors now.
• Mix for another minute, test for sugar granules between your index and thumb if no sugar crystals your done if not mix a short while longer.
• If you use powdered sugar you do not have to mix as long, it will dissolve instantly.
• optional, ways I have changed this recipe extract of your choice:.
• 1/2 of a lemon zest and 2 teaspoons lemon juice.
• 1/4 cup cocoa powder and / or 1 teaspoon instant coffee or espresso powder, more or less to your taste.

CLASSIC BUTTERCREAM FROSTING

Steps:

• Assemble your ingredients making sure they are room temperature. I suggest setting out the butter and cream the night before.
• Assemble your utensils. You will need one large mixing bowl, a set of measuring spoons, dry measuring cup, liquid measuring cup, soft spatula, a standard hand mixer.
• With your hand mixer beat butter in a large bowl on high speed until creamy.
• Add heavy cream and extracts (or liqueurs if desired). Beat on high for five minutes.
• Add powdered sugar one cup at a time, beating on high until light and fluffy. Scrape the sides of the bowl to ensure an even incorporation of all the sugar. .
• Your end product should be light and airy.
• Frost your favorite cake, cookie, or fill your favorite doughnut or pastry.
• FOR MOCHA OR CHOCOLATE: Substitute 1.5 cups of powdered instant coffee of your choice, or powdered cocoa in place of 1/2 cup of powdered sugar. I use Hershey's or Ghiradelli. Both work beautifully. You may also add a coffee or chocolate liqueur, both which are fantastic. Again, this recipe is very versatile. If you want a stronger and richer coffee or chocolate, you can add more powders or liqueurs to taste. Texture may vary slightly with additional ingredients. Use your discretion.