Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Electric mixer
Step-by-step instructions:
1. In a large mixing bowl, beat the softened butter with an electric mixer until creamy.
2. Gradually add the powdered sugar, one cup at a time, while continuing to beat the mixture on low speed.
3. Once all of the powdered sugar has been added, increase the mixer speed to medium and beat for 2-3 minutes until the frosting is light and fluffy.
4. Add the heavy cream, vanilla extract, and salt to the frosting and beat on low speed until fully incorporated.
5. Increase the mixer speed to medium and beat for an additional 2-3 minutes until the frosting is smooth and creamy.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- This recipe makes enough frosting to generously frost a 9-inch cake or 24 cupcakes.
Nutritional information:
- Calories: 250 per serving (2 tablespoons)
- Fat: 14g
- Carbohydrates: 32g
- Protein: 0g
- Sugar: 31g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the pinch of salt.
- Half-and-half or milk can be used instead of heavy cream, but the frosting may not be as rich and creamy.
Variations:
- Chocolate Butter Frosting: Add 1/2 cup unsweetened cocoa powder to the frosting mixture before adding the heavy cream.
- Lemon Butter Frosting: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the frosting mixture before adding the heavy cream.
- Cream Cheese Frosting: Replace half of the butter with cream cheese and add 1/2 teaspoon lemon juice to the frosting mixture.
Tips and tricks:
- Make sure the butter is softened to room temperature before beginning to beat it.
- Sift the powdered sugar before adding it to the frosting mixture to prevent lumps.
- If the frosting is too thick, add more heavy cream, one tablespoon at a time, until desired consistency is reached.
- If the frosting is too thin, add more powdered sugar, one tablespoon at a time, until desired consistency is reached.
Storage instructions:
- Store leftover frosting in an airtight container in the refrigerator for up to 1 week.
- Bring the frosting to room temperature and beat it with an electric mixer before using it to frost a cake or cupcakes.
Reheating instructions:
- N/A
Presentation ideas:
- Use a piping bag and decorative tip to pipe the frosting onto cupcakes or a cake.
- Smooth the frosting onto a cake with an offset spatula for a clean, professional look.
Garnishes:
- Fresh berries, such as strawberries or raspberries, can be used to garnish the frosted cake or cupcakes.
- Sprinkle the frosted cake or cupcakes with colored sugar or sprinkles.
Pairings:
- This frosting pairs well with vanilla, chocolate, or lemon cakes or cupcakes.
Suggested side dishes:
- N/A
Troubleshooting advice:
- If the frosting is too thick, add more heavy cream or milk, one tablespoon at a time, until desired consistency is reached.
- If the frosting is too thin, add more powdered sugar, one tablespoon at a time, until desired consistency is reached.
- If the frosting is grainy, beat it for an additional 2-3 minutes until it becomes smooth and creamy.
Food safety advice:
- Store leftover frosting in the refrigerator and use within 1 week.
- Do not reuse frosting that has come into contact with a contaminated surface or utensil.
Food history:
- Buttercream frosting has been a popular frosting for cakes and cupcakes for over a century.
Flavor profiles:
- This frosting is sweet and creamy with a hint of vanilla.
Serving suggestions:
- Serve frosted cake or cupcakes at room temperature for the best flavor and texture.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A