Perfect Buttercream Icing Recipe / How to Make Buttercream Frosting for Cake Decorating & Piping
Hi guys I'm Jenn Johns and here's
another episode of buttercream basics.
Today I'm going to be showing you how to
make vanilla buttercream and it's the
only recipe you're ever going to need
for piping on cupcakes and smoothing
onto a cake.
So what I've got here in the bowl of my stand mixer is one cup of
salted butter it's at room temperature so
it's nice and soft. I've got my paddle
attachment here I'm going to whip it
till it's nice and light and fluffy you
can also do this with a hand mixer if
you prefer. I'm going to lock my bowl here and get it whipping.
Butter is nice and light and fluffy throughout the process
you're going to want to take a large
spatula and make sure you just give your
bowl a wipe in order to help get
everything mixed in together so I've got
four cups of icing sugar that I'm going
to put in to start. We have a total of
eight cups but I'm only going to put in
half. You might know icing sugar as
powdered sugar or confectioners sugar
here in Canada we call it icing sugar
there's a little fun fact for you but
about one in here the reason I do half
is just because it makes a little bit
easier and it incorporates the butter
better and also when the
butter is nice and soft you're not going
to get any of those butter chunks if you
have had that problem that's the secret
now make sure it's nice and light and
soft so what I'm doing is I've got my
four in here now and I'm also going to
add some liquid because if I was going
to turn this on at this point it
wouldn't incorporate as best as I want
so what I've got is some milk here you
could use two percent one percent skim
you can even use cream if you prefer I'm
going to put four tablespoons in to
start that's my magic starting number
and then since I'm flavoring this with
vanilla, I'm going to be using pure
vanilla extract because the pure stuff
is a really really delicious and it's
much better and I've also got one
tablespoon of that here as well so what
I'm going to do now put it back on turn
it up to medium speed and I'm going to
let it incorporate completely
cleaning my bowl one more time making
sure to get all the butter that might be
underneath where the paddle doesn't
quite touch and then you just want to
wipe off your spatula here on the paddle
I'm going to add the rest of my icing
sugar in at this point we should be
pretty good to incorporate all of it and
then I find for this recipe my secret
number of milk tablespoons is going to
be a total of six so I got two more that
I want to put in and I find that that's
the perfect amount of milk in order to
pipes cupcakes a nice fluffy top and
also it still works for spreading onto a
cake I'm going to put two more in here
here we go and then one final mix and
I'm going to turn it on to medium again
and mix it into it fully incorporated so
this buttercream recipe makes about 4
cups of American buttercream it's the
only recipe that you're ever going to
need I promise you that now if you want
more buttercream basics make sure you
check out the playlist so they've got
linked in the description box below and
I've got more buttercream basics videos
coming up because there's so many things
you can do with buttercream make sure
you subscribe here to Jenn Johns and also
make sure you're over on my main channel
cookies cupcakes and cardio as well see
you guys all again next time
Subscribe: https://goo.gl/gIoRUy If you have ever wanted to know how to get the PERFECT HOMEMADE BUTTERCREAM recipe (also called frosting or icing), this video is for you! This recipe has been used in my kitchen for over 15 years, and it is perfect for piping cupcakes, and perfect for icing a cake. Subscribe for more cake decorating basics, tips, recipes and tutorials LIVE with Jenn! More Buttercream Basics: https://www.youtube.com/playlist?list=PLo55_eRPoF7exG0hE7Ux1a5qpwoyIPfJt Vanilla Buttercream Recipe Ingredients: 1 cup (240 grams) butter 8 cups (1 kilogram) icing sugar 1 tablespoon (15 milliliters) vanilla extract 4-6 tablespoons (60 milliliters- 90 milliliters) milk Buttercream Icing Procedure: 1.In the bowl of a stand mixer, fitted with the paddle attachment, cream butter until fluffy. 2.Add half of the icing sugar and slowly continue to mix. 3.With the mixer on low speed, add the vanilla and half of the milk. Mix until no clumps remain. 4.Add the rest of the icing sugar, but do not add any more milk until the icing sugar begins to mix together more completely. 5.Add one or two more tablespoons of milk until desired consistency is reached. (You will want a thinner buttercream for spreading onto cakes, and a thicker one for piping flowers, or borders.) 6.Use immediately or store in a sealed container for 2-3 days in the fridge. If you are storing the buttercream in the fridge, allow it to come to room temperature, and remix it briefly before using. **Welcome to my second channel everyone. This channel is the second channel for the popular baking and cake decorating channel Cookies, Cupcakes and Cardio!** ********************** My Main Channel: https://www.youtube.com/CupcakesandCardio Visit my blog at: http://jennjohns.ca **********************