Perfect Buttercream Frosting

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Next time you bake a cake or make cupcakes, you’ll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.

Next time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.

I’ll admit. I had never made a traditional buttercream frosting before. That’s kinda crazy considering who I’m friends with.  Give me a moment to brag about my two buttercream queen friends as I am super duper proud of them. First of all, we have Mindy Simmons who is not only the owner and operator of my favorite Farmers Market bakery Decadent Creations, but she’s also a Chopped champion. That’s right. She was selected to compete on Chopped and she won!  She’s also the person who provided the recipe for this buttercream.  The other lady I’m super proud and privileged to know is the one and only Liz Marek of Artisan Cake Company and the Sugar Geek show.  Liz and I met at a Portland wedding event when we both used to do weddings (I as a photographer and she as a cake maker). She is by far the most talented cake artist I have ever seen and she has made a living out of traveling the world to teach and compete. Ugh – I’m in awe of their talent!

Next time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.

I’ve always been a cream cheese frosting kind of girl and I probably always will be. However, when you consider this perfect, smooth, rich, creamy, heavenly buttercream frosting and how incredibly easy it is to decorate, I might be willing to add in a second favorite.

Next time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.

I’ve talked before about my fear of boiling sugar. I’ve since gotten over that fear because I’ve found making homemade marshmallows is worth it, and am so proud that I’m not longer afraid to face boiling sugar because that’s how you make this buttercream. If you follow the directions exactly, you’ll watch magic happen right before your eyes. To think, whisking in melted sugar at the exact right temperature into whipped egg whites and then adding an obscene amount of butter yields absolute perfection – its like a chemistry class right in your kitchen!

Next time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.

Watch me make this amazing recipe in the video below!

Be sure to check out my layered pumpkin cake where I fold hazelnut butter into this amazing buttercream frosting!

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
5.0 from 3 reviews
Perfect Buttercream Frosting
 
Prep time
Cook time
Total time
 
Next time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.
Author:
Recipe type: dessert
Yields: 4 cups
Ingredients
  • 1 1/4 cups granulated sugar
  • 2 tablespoons corn syrup
  • 5 (I used 185g) egg whites
  • 1 lb unsalted butter, softened
  • 1 teaspoon vanilla extract
Instructions
  1. Portion the sugar and corn syrup in a small saucepan, drizzle a few tablespoons of water over the sugar, and stir together until the sugar is all moistened, it will have a wet sand feeling about it. Cook the sugar to the softball stage of 235 F using a candy thermometer, use a pastry brush to lightly water down the inner sides of the sauce pan to prevent crystallization. When the sugar is done, turn off the burner (if gas), or move the pan off the burner (if electric).
  2. Begin to whip your egg whites with a whip attachment in a stand mixer. When the meringue begins to look opaque, but is not to any sort of 'peak' stage yet, slowly pour the cooked sugar syrup down the side of the mixing bowl, as the mixture is whipping on a medium speed. Allow the mixture to whip until glossy medium peaks form and the meringue is cool to the touch.
  3. Turn the mixer on a low speed, and add the butter, one stick at a time. Mix until the mixture comes together, don't be scared! The mixture will separate and look terrible before it comes together again, which It will- I promise. Be patient.
  4. Once the mixture is smooth and wonderful-looking, add the vanilla and whip just until combined.
Next time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.
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Comments

  1. Becki says

    Couple of questions: how many cups does this recipe make? How do you store it/can you store it? How stable is it at room temperature? Does it crust? Is it easy to color and use for figure piping (flowers)?

    Thanks.

    • Krissy says

      Hi Becki, I didn’t measure, but it looked like at least 4 cups. It was enough to frost a 4 layer 9″ round cake in between layers with a dirty crumb frosting and then a final outer layer. I would store in an airtight container in the refrigerator and allow to come to room temp before spreading or piping. Its very stable at room temp and it does not crust like royal icing. It is easy to color as well as to add additional flavor (i.e. I added hazelnut butter for my pumpkin cake). Hope that helps! Krissy

    • Krissy says

      Hi Melissa, I actually don’t know. This is the first time I’ve made it. If you make it and omit the corn syrup, will you let me know how it turns out? Thanks! Krissy

      • J says

        Yes leave out the corn syrup. I make the Italian merengue buttercream from the CakeLove cookbook. Is pretty much the same just without the corn syrup. Also, for chocolate, melt 1/2 cup 60%cocoa chocolate cups and pour in before adding butter. It’s sooooo God and not to sweet.

  2. Cindy says

    Looks fabulous! But I’m wondering if this buttercream has another name, because it’s nothing like buttercream we’ve always made with powdered sugar and butter/shortening.

      • Theresa says

        This is not a Swiss meringue. Swiss meringue is made by adding the sugar to the egg whites and then tempering that in a double boiler BEFORE whipping to peak. That would be cooking the egg first. Your recipe is an Italian meringue buttercream. You are using a raw egg white meringue and drizzling hot syrup intro the mix.

      • Lisa says

        This is actually an Italian buttercream because with Swiss buttercream, you heat the egg whites. Never tried it but I’ll have to because I’m not a huge fan of American buttercream due to the sweetness. Thanks for the recipe!

    • Catherine says

      It’s called Italian buttercream. They have different type of buttercreams for each country. Americans prefer the American butter cream with shortening, butter, poweder sugar, vanilla,etc. if I’m not mistaken the American version always has shortening in it.
      In the video this is Italian Buttercream. It’s very good and not as dense and sweet as American.

  3. Shelley says

    This looks amazing, I can’t wait to try it! Can you please elaborate on the part about wetting the sides with a pastry brush? I’d love to give this a try and thanks so much for sharing! 🙂 Shelley

    • Krissy says

      Hi Mari, It doesn’t matter because it evaporates in the cooking process. The water is just to keep the crystals off the side of the pot. Thanks, Krissy

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