Butter cream icing
Discover the ultimate recipe for velvety butter cream icing! Made with just four simple ingredients - butter, vanilla extract, powdered sugar, and a splash of milk - this creamy and luscious icing is perfect for frosting cakes, cupcakes, and more. Quick and easy to prepare, it’s sure to become your go-to topping for all your sweet creations.
Cook time 0 min
Prep time 25 min
Ingredients:
1/2 cup butter1 tsp vanilla extract
1 cup powdered sugar
2 tbsp milk (1% fat)
Butter cream icing is a classic and versatile topping for cakes, cupcakes, and other desserts. It's known for its rich and creamy texture, making it a favorite among both home bakers and professional pastry chefs. This simple recipe requires just a few basic ingredients and can be whipped up in no time, ensuring a delightful finish to your baked goods.
Instructions:
- Remove the butter from the refrigerator about 30 minutes before you begin to allow it to soften to room temperature. Softened butter is much easier to mix and will result in a smoother icing.
- In a large mixing bowl, add the softened butter.
- Pour in the vanilla extract.
- Using an electric hand mixer or a stand mixer with the paddle attachment, beat the butter and vanilla on medium speed until creamy and well combined (approximately 2-3 minutes).
- Gradually add the sifted powdered sugar to the butter-vanilla mixture. Add the sugar in small increments, mixing well after each addition. This helps to prevent lumps and ensures a smooth texture.
- Continue mixing on low speed initially when you add the powdered sugar to avoid it spraying out of the bowl.
- Once all the sugar has been added, increase the speed to medium and beat until the mixture is fully combined.
- Add the milk to the mixture, one tablespoon at a time.
- Beat on medium speed until the icing is light, fluffy, and has reached your desired consistency. This should take about 2-3 minutes.
- If the icing is too thick, you can add a tiny bit more milk, a few drops at a time, until it reaches your preferred consistency. Conversely, if the icing is too thin, you can add a little more powdered sugar.
- Taste the icing and if desired, you can add a little more vanilla extract or a pinch of salt to balance the sweetness.
- Beat for an additional 1-2 minutes for a perfectly smooth icing.
- The buttercream icing is now ready to use! It can be spread or piped onto cakes, cupcakes, cookies, or other baked goods.
- If you are not using the icing immediately, store it in an airtight container in the refrigerator. It can be kept for up to 1 week. Before using, allow it to come to room temperature and give it a quick re-whip to restore its smooth texture.
Tips:
- Ensure that the butter is at room temperature before you begin to make it easier to blend with the other ingredients.
- Sift the powdered sugar to avoid lumps in your icing for a silky-smooth consistency.
- Adjust the consistency of the icing by adding more or less milk. For a thicker icing, use less milk, and for a thinner consistency, add a bit more.
- For added flavor, consider incorporating other extracts like almond or lemon in place of the vanilla extract.
- If you want to add color to your icing, use gel food coloring to maintain the desired consistency.
This butter cream icing recipe is incredibly easy to follow and results in a deliciously creamy and sweet topping for any of your baked treats. By following these steps and tips, you'll achieve a perfect consistency and flavor every time. Happy baking!
Nutrition per serving
4 ServingsCalories 360kcal
Protein 0.49g
Carbohydrates 40g
Fiber 0.00g
Sugar 40g
Fat 22g
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