It’s just a basic rule of life that you need a go to buttercream recipe. Ask your mother, I bet she agrees. If she doesn’t then she mustn’t have baked! Just kidding, I don’t want to diss on your mother or anything… eek..
You will find that I use this buttercream with a few flavour variations. I love to do this, because even though vanilla buttercream is delicious, adding different flavours can just lift a cake or cupcakes to another level.
As you well know, there’s a fair bit of beating involved when you’re making lovely smooth, whipped, fluffy buttercream or cream cheese frosting. I was fortunate enough to get a KitchenAid Tilt-Head Stand Mixer a few years ago and I am absolutely in love with it. It just makes baking so much easier and more enjoyable. One of my gorgeous sisters gave me a KitchenAid Flex Edge Beater for my mixer. Sounds boring? Nope, to me it’s not! It’s ridiculous to be joyful about something as simple as watching a beater leave nothing on the sides of the bowl to be scraped down, but there you go… Needless to say, I use that beater with this recipe.
I also use a Wilton 1M Open Star Piping Tip which is my current fave. So good for all sorts of piping. With the cupcakes in the picture on this page I just started on the outside of the cupcake, holding the piping bag at 90 degrees, then pipe in a circular motion gradually moving to the middle of the cupcake. Use a good amount of pressure so that you build up lots of frosting to get that piled up effect.
Easy Buttercream Frosting
- This recipe will fill and ice a 3 layer cake or 24 cupcakes.
- 750g / 26.5 oz unsalted butter
- 4 ½ cups icing sugar
- 2 teaspoons vanilla essence
Beat the butter and vanilla extract until nice and smooth, with no lumps.
Add the icing sugar half a cup at a time. Beat well once all of the icing sugar is used.
If you think that the mixture is a bit dry, you can always add a little bit of milk.