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 like a boring gift right? Nope, not to me. 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…
I also use a Wilton 1M Open Star Piping Tip which is my current go to piping tip. Its 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.