Dreamy Buttercream Frosting Recipe _ So Easy!

Hey , I'm John Cannell .

And today on Preppy kitchen , I'm gonna show you how to make perfect butter cream frosting with all my tips and tricks .

So let's get started .

First off a quick note about the butter .

I like this to be on the softer side of room temperature .

So you can see I'm pressing my finger into it .

It yields fairly easily .

You don't want melted butter .

But if it's cold , it's just not gonna be the same .

So it feels a bit firm to you .

Just pop it in the microwave .

50% power for 12th bursts .

That's one cup , 226 g .

Unsalted butter .

I'm using unsalted butter today .

You can use salted butter .

I know it's kind of the thing that most of us have in our refrigerator .

If you are just don't add any more salt or you can add it to taste .

If you have a salt tooth , chances are you've made buttercream frosting before and it could be sublime and amazing or a little bit disappointing .

And I want to give you all the tips and tricks to make it the right way .

Starting with .

What should you use if you're using a stand mixer , a whisk or a paddle .

Let me know in the comments if you know already .

But the answer is a paddle .

Why is that ?

Well , the reason is you do not want to pump your frosting full of air .

It should be creamy silky and amazing .

And that means that you're not gonna whisk in the air , you're gonna beat it with a paddle .

So as a rule go low and slow , you can definitely make this with a hand mixer .

Just use a lower power creaming up my butter just to give it a nice start .

It's really room temperature .

So you can see already it's like perfect buttercream .

Frosting also known as American buttercream is the simplest easiest frosting to make .

I'm gonna show you how to make it silky smooth , perfectly sweet flavor .

It all sorts of different ways and store it .

So you can keep it for months at a time .

Mix your butter on high for about five minutes until light and very fluffy .

My butter's all creamed up and now we're gonna add the powdered sugar .

It's about four cups or 16 ounces , which is one package and one of the things that can really trip you up when you're making frosting are lumps .

So if you're ever doing any detailed work like piping butter cream roses trying to get something nice and smooth or just trying to have like no clumps of powdered sugar , which is not tasty .

You wanna sift it out and get rid of all those little rocks and add this directly into here and just sift it in a few batches .

Sometimes you sift it out and there's like no lumps , no reason to , but then sometimes you don't sift it out and your piping tip is clogged or your frosting is , is kind of lumpy and unde .

So is this the best practice to sift it out ?

That that was a new package and it does have a little rocks in it , which is not great .

This frosting is the easiest butter cream to make .

There's also like French Butter cream , Italian and Swiss , which are favorites of mine as well .

Whoa What am I doing ?

Focus .

I can't do two things at once .

Apparently , I'm gonna sip this out in a couple of batches and just mix it in as I go .

So it doesn't go all over the counter , start on low .

And one of the things you need to remember is you just gotta be patient .

So don't try and rush it .

Don't be in a hurry .

Go low and slow .

It'll look like nothing's mixing in like nothing's happening , but it'll happen and it'll be so creamy as a result of giving it a little bit more time at a low speed .

I give it little mix .

I'm gonna use my spatula and just kind of scrape the bowl down a bit .

A lot of times when you're baking from scratch .

You might be running low on time , but that's ok because you can stage things out .

This frosting can be made months in advance so you can have it ready for later .

All you want to do is pop it into an airtight container and make sure it is truly air tight .

You can even put it in a piping bag and just seal it up and then you can freeze it for like two months or it could be in your fridge for like 3 to 4 weeks and be totally delicious .

All you want to do is bring it back to room temperature .

So if it's in the fridge , let it sit on the countertop for a few hours to warm up and then give it a mix .

And if it was in the freezer , pop it into your fridge to warm up slowly for a day or two and then place it on your counter that's getting close to the mixed in .

It doesn't seem like it now , but it is , I'm gonna add the rest of the powder sugar in .

Just give the sift .

I see it all over the place .

What powder sugar happened to you ?

I don't know what you're talking about if you have had like a regular American buttercream , which is what this recipe is also known as and it's like really , really sweet or like kind of crunchy .

Someone added too much powdered sugar to it .

So there's a nice ratio of the butter to the sugar to the cream .

And you can make this a little bit looser and silkier by adding more cream or milk into the recipe .

This is slowly getting worked in .

Right now .

I'm gonna add about a tablespoon of cream while it's mixing on low and then just walk away , do something else .

Don't focus on this .

It'll come together really quickly and you're gonna be seeing a creamy amazing consistency .

Sometimes when you're adding your cream or milk in your butter cream can start to look grainy and that means it's broken .

It's really easy to fix though .

You don't want broken butter cream because it just looks grainy and the mouth feel isn't the same .

You can fix it by adding in some more sugar and beating it up .

So just mix , mix , mix and add it in and if it's really cold and it's like not working , you can like use a hair dryer on the edge of your bowl and just warm it up and that should fix everything .

One of the questions I get is about the consistency for butter cream .

So if you've ever had tons of little bubbles and it doesn't smooth out nicely , it's because a lot of air got whipped into there and it is fixable .

Just mix it on low with a paddle or use a spatula and smooth it out in the bowl to like kind of break up those bubbles and compact it down again .

You can also add in a little bit more cream and keep mixing on low and it should fix basically everything .

This is coming together .

But if you tasted it now you'd be like , oh , it was so sweet .

It needs something and that something is salt , adding half a teaspoon while mixing on low .

And this will give you a really nice contrast to all that sugar and bring out more flavor .

Salt always lets you taste things better .

I'm also gonna add in another tablespoon of cream as well as about a teaspoon or so of vanilla extract .

It's always a good idea to scrape the bowl down at least once when you're making this because you'll see the bottom has a lot of compacted butter and the top has all the sugar and the flavorings you've added .

So you want this to be nice and consistent if you're wondering what you can do to make your butter cream taste delicious .

One of the answers is use a nice butter .

If your butter is like towards the end of its life and getting a bit stale , you will definitely taste it in your butter cream .

It's one of the main flavors .

So use a nice fresh butter , the better the quality , the better it'll taste time for one last tablespoon of cream to let this mix up for a while .

You're gonna see a beautiful consistency .

One final tablespoon of cream and then I'm gonna show you how to flavor it and how beautifully it can pipe .

This butter cream is a blank canvas .

You can add anything you want to it from Oreos to chocolate to caramel , to raspberries .

I'm adding some of my favorites right here .

You can screenshot this or pause it and write it down .

And if you have more , let me know in the comments below .

I have to give you one final tip on the consistency because even though we went low and slow the whole time , there are little air bubbles throughout .

If you want to get the most amazing creamy consistency , you're gonna use your spatula and just press it out .

If you ever made Macaron , it's very similar to Macron .

You're pressing out the air bubbles by flattening this , this is an optional stuff .

You don't have to do it .

But if you're doing detail work or if you want to get a mirror , smooth finish on your cake , it really , really helps .

I've even made butter cream just with a spatula before where you make it into a paste and that's totally doable .

It just takes a lot of time there that's looking so much better already into a piping bag with an 8 46 .

It's a nice closed star tip .

Let's add some of our smooth amazing butter cream .

I'm actually gonna freeze this batch to use later for some cupcakes , but I have to show you how beautifully it pipes .

So take a look .

This is a scallop pattern .

So you just pipe in little waves and it's wonderful for the top of the cake or for the base one more time .

This is life changing and delicious .

Perfect .

So good .

I hope this video helps you make the perfect buttercream frosting .

If you have any questions , let me know in the comments and if you like this video , check out my butter cream playlist .