This buttercream icing is still is amazing, melt in your mouth, whippy, ultimate swirly cupcake worthy.
It was fantastic on the homemade chocolate cake I made to go with it the very first time I whipped it up.
Buttercream is a type of light, fluffy icing made by beating together icing sugar and butter.
Ingredients of Buttercream icing
- You need 2 sticks (8 ounces) of unsalted butter, at room temperature.
- Prepare 1/2 of vanilla bean (halved crosswise), split lengthwise.
- You need 5 1/2 cups (650 g) of powdered sugar.
- Prepare 1-2 tablespoons of whole milk.
Buttercream icing step by step
- In a stand mixer with the whisk or paddle attachment, beat the butter on high speed for at least 5 minutes, until the butter has lightened in color and is thoroughly whipped..
- Using the tip of a sharp knife, scrape the vanilla seeds into the butter and beat to incorporate..
- Add 1 cup of the sugar and begin mixing on low speed to combine, then beat on high speed or about 2 minutes..
- Repeat this process 1 cup at a time until all the sugar has been added. Add milk a dash at a time if the mixture becomes too thick or dry. Scrape down the sides as needed and make sure no sugar is visible..
- The frosting will last for 1 month in the freezer, 2 weeks in the fridge, and 3 days at room temperature..
- My monster cake I made with help from my lil one..
To keep things from tasting too buttery or sugary, add vanilla! This classic buttercream icing recipe is the perfect way to top cakes and cupcakes. Master this basic recipe and then you can enjoy experimenting with lots of different flavours and colours. Buttercream Icing- Classic Recipe: Recipe from: Sweet Celebrations: The Art of Decorating Beautiful Cakes by Sylvia Weinstock with Kate Manchester (Simon & Schuster). The Publix Buttercream Icing recipe is perfection!
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