Butter Cream Frosting

After trying couple of times to make the best butter cream frosting, I finally ended up with this recipe which gave me a very good result and the icing on my son’s birthday cake ended up so good, soft, creamy and tasty!!

Butter cream frosting which is also called as “butter cream icing” is very easy to make at home and this recipe doesn’t require much of powdered/ icing sugar too. So make it at home and skip the store-bought one’s.

Let me describe the simple steps I followed to make a good icing. The most important thing to follow is the temperature of butter- it should be soft and in room temperature. So leave the butter outside refrigerator before 2 hours you start to make the icing.

Beating the butter to light and fluffy is the next important step. Then the icing sugar has to be sieved before using. This helps to incorporate lot of air into icing. This step also helps to make a lump-free icing and makes it lighter.

I added the icing sugar in four parts and combined it in low speed initially, gradually increasing the speed. This step is also very important as it gives a lighter, fluffier icing.

Add vanilla essence and salt to the icing. Using heavy cream is another important step. I prefer heavy cream over milk as it makes the icing creamy. Adjust the quantity of heavy cream on how much you need to lighten up the icing. Normally 1 to 2 tbsp will be required.

Finally combine everything well in high speed for 2 to 3 minutes till the icing turns lighter, creamier and fluffier. It is done and ready to pipe on cakes, cup cakes etc..,

Let us check the recipe now❤

INGREDIENTS

  • Unsalted butter- 250 gms. (in room temperature)
  • Icing sugar/ Powdered sugar- 500 gms.
  • Vanilla essence- 1 tbsp
  • Heavy cream- 1 to 2 tbsp
  • Salt- pinch.

PROCEDURE

Both electric hand beater and kitchen aid can be used.

Butter should be soft, in room temperature. Leave it outside the refrigerator prior to 2 hours of making depending on the temperature in the place you live.

Take the butter in a bowl and start beating it till it turns lighter and fluffier. Always start beating from low speed and increase the speed gradually.
The butter has turned lighter and fluffier. This step is very important to end up in a lighter and fluffier icing.
Add the icing sugar in four parts and sift it each time before adding every part.
Carefully start beating the icing sugar along with butter in low speed first. Then combine them both and increase the speed gradually. This helps to prevent the icing sugar spreading everywhere and makes the icing lighter.
Repeat the process and add in four parts of icing sugar.

Then add the vanilla essence and salt.

Now use 1 to 2 tbsp of heavy cream if the icing is thick. This helps to lighten the icing and easy to pipe. Add as required.
Scrape down the edges using a spatula and combine everything together in high speed for 2 to 3 minutes till it turns softer, lighter, creamier and fluffier.

Done.
Combined well. Look it’s creamier, fluffier and ready to pipe.
You can pipe it on immediately or store in a refrigerator. If refrigerating it, bring it to room temperature and combine it well again using an electric hand beater or kitchen aid before using it.
I used it to layer in-between the cakes and to decorate on top.

TIPS

  • It’s really fun to add different colors to the basic vanilla icing. Add 1 to 2 drops of food color to get your desired color. If you want thick color, use food coloring gel. Do not make the icing watery by adding more drops of food color.
  • If using cocoa powder, use unsweetened cocoa powder to the base icing, mix it up well and lighten it up with 1 to 2 tbsp of heavy cream if the icing is very thick. If you want it to be more sweet, add some more icing sugar. Do not forget to sieve the cocoa powder before using.
  • If the final icing is very thick, lighten it up with 1 to 2 tbsp of heavy cream. If the final icing is thin, add some more icing sugar and mix it up again.
  • When storing in refrigerator cover it up tight so that it stays fresh. Bring it to room temperature and whip it up again before using it.
  • It can be frozen for upto 3 months. Thaw it overnight in refrigerator and mix it up well before using.