This Buttercream Recipe Is So Good It's Hard To Resist Licking The Bowl
In every delicious cake, the frosting is the true hero, whether it’s a fancy three-layered wedding cake or petite red velvet cupcake. No matter how moist and sweet the batter may be, without the proper flavor of your frosting, the cake will not survive against other sweet competitors.
Here is a way to knock them all out with this special frosting recipe! Light, fluffy and of course sweet, this is totally different from any frostings you have ever dealt with!
Whipped Vanilla Buttercream is absolutely delicious!
It is compacted in a perfectly well balanced sweetness so that it’s just the RIGHT amount: not bland or sweetness overload with foreshadowing cavities.
Absolutely easy to make with a help of a mixer. And what’s more beneficial is if you make more than enough, you get to store it in the refrigerator for up to 2 weeks!
To Find Out How To Make This Simple & Enjoyable Cupcake Or Cake Topper-Treat Please Go To Page (2)…
Sounds good
Thanks Cynthia, I’ll give it a try! 🙂
Teresa, is this similar to your recipe?
I’ve tried making buttercream several times and urn ever turns out right.
Great recipe!
I’ve never used almond or salt, my butter is salted. For those who’ve made this using almond, that didn’t use it before, how did you like it? TIA
Never have used cream. I need to try it. Thank you for sharing.
Yummy!
I only make homemade frosting (icing). Cannot stand the taste of canned.
I make it but without the almond! I also use shortening.
Maddy Slone
Elizabeth Diane Welch Hudson
Katie Hankins Emfinger
I use almond, but I use emulsion instead of ‘flavoring. ‘ The flavor is SO much truer than just flavoring. Love the way my house smells when baking with any emulsion too, but especially the almond!
Buttercream basics 101
Yummy
I never ever buy the canned crap.. I myself have a few different buttercream recipes including chocolate. It all depends on what I’m making to what frosting recipe I’ll use.
Yum yum
I agree..beating it a lot makes it sooo creamy.. just think of those big mixers in the bakery and how they run them a long time to get the icing just right.
Polly Fedun-James
It took me three times before I got to see it all. I decided it must be one of those sites that garner money by the number of clicks it gets so they make sure they get a lot of clicks before you see what you’re looking for.
Thanks for sharing
Here you are Karen Hoadley Albers
thanks mama!!!
Your welcome yu
I have never used the canned stuff. It is too easy to make my own recipe.
I had to do the same thing. Everybody liked it except me. With the lemon I added it have it a mild lemon taste
Home made always better than can frosting.
I use this recipe every time. It will never let you down.
Melissa, you pour the ganache in it or over it?
After. I let the ganache set up first and then I take it out of the fridge and let it come to room temp. This makes it blend easier with the icing.
Emily Crews
Thank you
I always make mine from scratch. I use equal parts of butter and cream cheese, and a couple of tablespoons of crisco, to stabilize. Beat until really fluffy, then add enough powdered sugar to make spreadable, a pinch of salt, and about half teaspoon of baking powder, and a teasp of PURE vanilla! Makes wonderful icing, never hard, never puckery sweet, and I use this for my wedding cakes! For chocolate, add cocoa powder to the butter/ cream cheese mixture!!!!
Baking powder?
Yes, it keeps the icing soft, and takes the puckery sweet away! My aunt taught me that, years ago!!!
This looks so fluffy and Delicious!
Yum
I’ve tried making butter cream many times but it never works out. Guess I’m doing something wrong.
Stephanie Gabler Abercrombie , I actually meant to say that I add the ganache to the frosting. I re-read my reply and it just didn’t come out right, lol! But I put the ganache in with the frosting before I ice the cake. 🙂
Marnie Hooper Chapman
Since I got a kitchen aid mixer for Christmas…i don’t use and store bought icing or whipped cream…I’ve learned to make it from scratch…
1 stick real butter ( 1/2 cup) 4 cups sifted powdered sugar, pinch of salt , I use 3 tsp real vanilla ( the clear one ) then add 2-3 tbsp of hvy whipping cream. Mix 5-6 minutes on medium till fluffy. If seems to thick add a tbsp more of cream.
Change flavors by using coffee creamers instead of vanilla .
Yvonne, try 2 cups hvy cream, 2 tsp Vaniila and 3-3.5 oz box of whatever flavor pudding U like. Mix on low till all pudding is dissolved . Then change to medium 7-10 minutes. Whip till fluffy. Do not over whip or it will look like its curdled. This one is vanilla with a hint of pink coloring. U can make great Sugarfree whipped icing this way also.
Nice recipe. I would have liked it better if it had been all on one page, there’s way too much bloat on your website.
Vanessa Dallmann, not sure if you already know about this?
I will try this
Looks yummy
Yeah!!! Thank u for sharing!