If you want to produce the best buttercream frosting, the method is JUST as important as the ingredients. Read through all the tips and tricks in this post before making your first batch!
Ingredients Needed
Butter First and foremost, when you’re making buttercream frosting use real butter. Skip the margarine, or any other butter-like product here. Obviously in a pinch those work, but in a recipe with only a few ingredients, it’s important they’re all really good and real butter will produce the best results. I personally use salted butter. You need salt in this recipe anyway, and salted butter makes that easy. If you use unsalted butter, that’s just fine- you’ll just need to add in some extra fine table salt as well. I’d start with 1/4 teaspoon and then add to taste. If you must substitute due to allergies, you will just have to experiment to see what works best! Use Room Temperature Butter. Avoid using the microwave to soften your butter. Over-warming your butter will affect your finished product. If anything, you want it just slightly cooled. Powdered sugar – For an extra smooth frosting, I recommend sifting your powdered sugar. Vanilla extract – You can also do a combo of vanilla extract and another flavor. I love almond. For whiter frosting, you can always use clear vanilla, which you can usually find with cake decorating supplies at a craft store. Cream – Cream helps thin and fluff the frosting without it losing structure, thanks to the fat content. Food coloring – Optional. For vibrant colors, I recommend food coloring gel or paste, found with cake decorating supplies at many craft stores, and sometimes in limited colors at grocery stores. You can always use liquid food coloring drops from the grocery store, just be aware they will produce a more muted color and adding too much could alter the consistency of your frosting.
How to Make The Best Buttercream Frosting
