Buttercream frosting how much

Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and vanilla extract and beat the mixture until creamy and smooth.

Beat in the remaining milk, if necessary, to loosen the mixture. For the orange buttercream variation, omit the milk and vanilla from the basic recipe. Stir in the orange zest and juice until thoroughly combined. For the chocolate variation, omit the milk from the basic recipe. Cream the butter and sugar, as above, also adding the cocoa powder. Allow the melted chocolate to cool for 10 minutes before adding to the whipped butter and sugar.

Hope you love it! I really enjoy this recipe, I have used it a few times and it's very versatile. I have used it in a vanilla rum buttercream and paired it with a chocolate cake with a strawberry cheesecake filling, that was really good and the flavors worked so well together. So happy to hear you enjoy the recipe.

To be honest, I've used this a week after making. Just let it sit out for a bit and whip it back up - it'll be totally fine. Hello there, does this need to be refrigerated once they are piped on to Cupcakes? Can the customer leave them out for at least a day?

Thank you so much for this recipe! Jump to Recipe. Continue to Content. Instructions In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for minutes. With the mixer on low speed, slowly add in the salt and powdered sugar, and continue beating until the sugar is fully incorporated. Add in vanilla and cream or milk and mix on low speed until incorporated.

Turn the mixer back up to medium-high speed and beat the buttercream for an additional minutes. If the buttercream is too thick, add in a bit of milk, one teaspoon at a time until you reach the desired consistency. Notes This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake. You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.

Clear vanilla extract is used in this recipe to keep the frosting nice and white. Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency. If you choose to dye your frosting, go easy with the dye. If you garnish with sprinkles, make sure you do this immediately after you frost your baked goods.

Once the top layer of the buttercream crusts, nothing will stick. What would you suggest if I want to turn this into a white chocolate buttercream frosting? I imagine that you could melt ounces of white chocolate and mix it in. I would probably reduce the powdered sugar down to about 2 cups though. However, heavy cream is a bit hard to come by in Italy. Will whole milk work? Hoping to maintain flavor as well as consistency for piping.

Thanks in advance! Yes, whole milk will work just fine! Your email address will not be published. By submitting this comment you agree to share your name, email address, website and IP address with Live Well Bake Often.

This information will not be used for any purpose other than enabling you to post a comment. I believe that anyone, even beginners, can bake amazing desserts! Learn my secrets that make baking from scratch easy. Jump to Recipe Print Recipe. Pin Recipe Ingredients This easy buttercream frosting uses just 5 ingredients — butter, powdered sugar, heavy cream, vanilla extract, and salt.

By using unsalted butter, you control the amount of salt in your recipe. Make sure to use actual butter too and not a butter substitute like margarine. Powdered Sugar: Also known as confectioners sugar or icing sugar, this helps to thicken and sweeten the frosting. Heavy Cream: Heavy cream or heavy whipping cream work best in this recipe. Vanilla Extract: This adds a little bit of flavor to the frosting. I recommend using pure vanilla extract for the best flavor.

You can even use different extracts like mint, almond, lemon, etc. Salt: This helps to balance out the sweetness of the frosting. Recipe Variations The best thing about this recipe is that you can change it up to make different flavors of frosting.

Add 1 to 2 extra tablespoons of heavy cream if needed for a smoother, creamier frosting. For a salted caramel frosting, you can use salted caramel and omit the salt in the recipe. Strawberry: Add a 1-ounce bag of freeze dried strawberries to a blender or food processor and process until the berries are crushed into a fine powder. Mix the freeze dried strawberry powder into the frosting until well combined. Baking Tips You can add food coloring to this recipe if you prefer. If using liquid food coloring, I recommend using just a few drops as it can thin out the frosting.

For a darker color, gel food coloring is a great option! If you prefer less frosting, you can cut the recipe in half. If you prefer more frosting for decorating, then I recommend multiplying the recipe by 1.

You can find my full tutorial for how to prepare your piping bag and frost cupcakes here. Course Dessert. So, when you go out to buy your ingredients for your buttercream frosting for cupcakes, you need to grab some:.

It would be better to end up with leftover frosting than to run out before you finish filling your cupcakes. If you have leftover frosting, you can store it in the freezer to use at a later date.

Just bring it to room temperature, and then re-whip before using. Find out more about cake frostings. You can send us a note too. Skip to main content Skip to primary sidebar Skip to footer. Menu Close. Home - Baking Tips Are you getting tired of messing and running out of buttercream frosting before you even finish frosting your cupcakes?

What is Buttercream Frosting Made of Buttercream frosting is made by creaming butter and powdered sugar together.

Instructions Start by cutting the butter into pieces by using a paddle attachment.