Smooth, fluffy, sweet, buttery frosting - this a recipe you can count on every time! I've been using this recipe for years and whenever I am asked to make cakes for parties, birthdays or weddings where a buttercream frosting is called for - this is my go-to recipe!
While the recipe itself is simple, there are some tips and techniques you should be aware of for delicious results everytime!
To get the best out of this recipe you must use some sort of electric beater or mixer. I use my Kitchenaid Mixer and this recipe also whips up nicely in a Thermomix. The reason for this is, is that if you try to mix this recipe by hand you will not get enough aeration and "fluffiness" in the frosting and more importantly, you will not create enough friction to ensure a smooth grain-free frosting. The beating essentially melts the sugar into the butter so you get that lusciously smooth, grain-free frosting.
YOU WILL NEED
300g | 10.5 ounces butter roughly chopped and room temperature
500g | 17.6 ounces icing sugar (sifted)
2 teaspoons vanilla or flavor of your choice
1 tablespoon hot water
A few drops of food coloring of your choice
In you mixing bowl combine the chopped butter and sifted icing sugar together and gently mix at the lowest speed to ensure that the butter and icing sugar and combined. Once combined, turn the speed up to medium-high and beat until the mixture is pale, light and fluffy. (This will take several minutes and you will also notice when you rub a little bit between your fingers it is no longer grainy. (If you use a Thermomix to do your mixing be careful NOT to overbeat/overheat the buttercream or it will lose it's consistency.) This will take a several minutes in a regular cake mixer but shorter time in a Thermomix
Add the vanilla extract or flavoring of your choice, hot water and a few drops of food coloring (if using) and beat again until well combined, it is done once light, glossy and fluffy.
Place into your piping bag or spread onto your cake and enjoy!
MAKES 24 LARGE or 35 SMALL CUPCAKES or 1 REGULAR CAKE (with middle layer and crumb coat)