Buttercream Icing Recipe / How to Make Perfect Buttercream Frosting


Hi everyone and welcome back.
Today I’m sharing with you a kitchen basic
and that is how to make perfect buttercream.
If you’ve ever made cupcakes you’ve probably
came across this icing before. It’s incredibly
popular and a staple for baked goods.
Buttercream is quite easy to make but there
are a few tips that will make it perfect that
I am going to share with you.
So if you would like to learn how to make
the most perfect buttercream then just keep
on watching.
For basic buttercream there are three ingredients
you will need. Room temperature butter, sifted
icing sugar, and lastly milk. I’ll have
the quantities in the information box and
a printable recipe on my website.
Start off by adding the butter to a medium
sized mixing bowl, or to a stand mixer. You
will need some sort of electrical mixer to
make buttercream, as doing this by hand isn’t
really an option.
Start to beat the butter. You will need to
do this for about 5 minutes which seems like
a very long time, but it will make a huge
difference.
As you can see here the difference between
the butter at the start and after 5 minutes.
The butter needs to be light and airy. It
will double in size and loose a lot of it’s
colour which if you are not adding any colouring
in is important.
Scrape down the bowl a few times during beating
just to make sure your beating everything
evenly.
Once you have been beating the butter for
at least 5 minutes and you have the right
consistency you’re ready to start adding
the icing sugar. Make sure you have sifted
it so there are no clumps.
Add this about half a cup at a time, beating
for a minute in between each addition so the
icing sugar gets combined in well.
The buttercream should start to get a lot
thicker and harder to beat in the icing sugar
when you just have the last of it to add.
This is what the milk is for. Depending on
what you are using the buttercream for depends
on what consistency you want. If you are piping
you most likely would like a thinner consistency
than if you were just spreading it.
Add the milk a teaspoon at a time, mixing
until you have the consistency you would like.
This is also when to add any flavourings or
colourings.
For piping the icing I am using a disposable
piping bag and a wilton 2D tip. I will have
both of these listed in the information box
if you’re interested in them.
Place the piping tip into the piping bag and
fold the bag over so it’s a lot easier to
fill up. Fill the bag 3/4 full and twist the
top to seal.
Now you are ready to pipe.
Alternatively you can just use a knife to
spread the icing onto cupcakes, or a cake
or whichever item you would like to ice.
I hope you found this video helpful, thank
you so much for watching and I’ll see you
in my next video. Bye.




Comments
  1. I hope you enjoyed this recipe! Let me know what your favourite flavour of buttercream is, I'm always on the look out for more recipe ideas ๐ŸซChocolate is one of my favourites and you can find that recipe here https://www.youtube.com/watch?v=IaaUTytgKo4

  2. Looks sooo delicious and do we have to add all the icing sugar ? Or is there a way to make work being less sweet ? Ty for sharing ๐Ÿค”๐Ÿ™‚โ˜บ๐Ÿ˜Š๐Ÿค—

  3. so my best friend is moving to a new city, we have a group called buriagale gang lmao, but shes moving and me and the others are planning on doing a goodbye party next week,we have a lot to do behind her back without her knowing witch is going to make things a lot harder, i just wanted a few tips for the cake we are making , this was all i needed Thank you!!

  4. My buttercreme is always way to sweet with all the icing sugar. Does it have to be that way? I donโ€˜t know how to get a good consistency without being too sweet?

  5. I now know where i always went wrong when making my frosting.. i never beat the butter long enough lol like only a minute and then add everything in ๐Ÿ˜‚๐Ÿ˜‚ thanks very helpful!!!

  6. TYSM I love making cupcakes and iv been watching lids of frosten vids I love your one my cupcakes turned out great all bc of u ! ๐Ÿ™‚

  7. Which milk are you using?
    Fresh milk(cow milk)??
    Or powder milk? Which one? Please explain clearly? Pls. If we use milk for buttercream, it will be defective? Without refrigerater..

  8. Really good and easy recipe, but however, it's too sweet for me and my family. So, I reduced the icing sugar to 1 1/2 cups and it was perfect!

  9. I must say, that while you have presented social media with what appears to be a delicious recipe, I sincerely hope that they will take into consideration that this is also just an enormous amount of ( butter and sugar) being ingested into their body which is extremely unhealthy indeed.

  10. ๐Ÿ’ž๐Ÿ’ž๐Ÿ’žat last I'm seeing someone that applying similar tactics in making simple n reasonable 'healhty icing toppingโœจโœจโœจ

  11. Wow! Are you a kiwi?? I am too! So nice to hear a kiwi accent on youtube for a change. ๐Ÿ˜„You have a lovely soothing young voice. I love this recipe btw. Looks absolutely delish and easy. Will try tomorrow! Thanks for sharing.

  12. I just made a batch following the directions exactly. Turned out perfectly but I didn't have any cake or cupcakes so I made toast and had it on that.

  13. Everytime I try to make buttercream frosting .. it turns out to be very sweet n I get bits of sugar particles when I taste it .. & I don't feel like having it …
    Why does this happen? .. I hope you read my comment n reply .. thankyou ๐Ÿ˜Š

  14. This is how I make my buttercream also!!! But, I have also used Crisco Shortening from the can!!! You use the same amount as you would butter… You can also use half butter & half of the canned Crisco Shortening also!!! One thing about using Crisco in a can is, you do not have to refrigerate nor worry about the frosting spoiling while being left out unrefrigerated!!! Enjoy…

  15. I had no idea that whipping the butter for 5 minutes would make such a texture difference. Iโ€™ve been doing it wrong for years. .

  16. This video isn't very helpful. It doesn't show how much of each ingredient you need so how are we supposed to know how much to make?

  17. the best cakes and frosting that I've ever tasted was from Hanscom Bakery. They've been out of business since the early 80's. I truly believe that McMillan's Bakery in Haddon Township NJ brought the Hanscom recipe. Because their caked taste very old fashion, especially when the cake is a couple of days old.

  18. it dossent work first i added normal buttermilk second mixed it third add 2 spoon of sugar white normal i mixed it its not an icing and i add milk a color yellow!

  19. Saw this, and had to make it. Sum of the best tasting Buttercream Iโ€™ve ever had. Very smooth, but consistent!! Thank you! โ™ฅ๏ธ๐Ÿ’ซ

  20. Hi can I do this with royal icing sugar? The cake is going to be in a humid room so not sure if this buttercream will hold up?

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