Why is this my favorite buttercream? I’m not a professional patisserie, so I don’t understand the science behind it, but one day when I was making buttercream I just let it keep going in my stand mixer for about 10-15 minutes and it came out super delicious and fluffy…
The recipe below is good for a three tier cake, including crumb coating.
Basic Buttercream
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Ingredients
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- 2 cups of butter, softened
- 3-5 cups of confectioner sugar
- Splash of vanilla paste (or extract if you don’t have paste)
- 2-4 tablespoons of heavy cream
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Directions
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- Add butter, confectioner sugar, vanilla paste and start the speed of your stand mixer on medium until it is incorporated. I use a paddle attachment
- Once it is all combined, add a bit of heavy cream (or milk, I’ve even used almond milk) until it is the texture you’d like. If you put too much milk in it, add more sugar.
- Now, the fun part, kick the mixer up to high and let it go for about 10-15 minutes and the result is awesome, fluffy frosting
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Notes
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- Adjust the sugar to your flavor. I don’t like my frosting overly sweet
- I like to use all butter, but if you want to add more stiffness/stability to it use 1 cup of butter flavored shortening
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Natalie Journeys 
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