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Vanilla Buttercream Frosting Recipe: The best ever I have ever tried. Easy to make and it will always work out

How to Make the Best-Ever Vanilla Buttercream Frosting (Bold Baking Basics)

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Hi Bold Bakers! 

Working as a professional chef I have learned a lot of tips and tricks over the years. Now I’m going to show you a Bold Baking Basic recipe that I get the most requests and queries about: How to Make the Best Ever Vanilla Buttercream Frosting.

Now,  it’s very frustrating when you go out and buy butter and sugar (ingredients that aren’t cheap) and you don’t get the results you want. Over the years I have made frosting after frosting and they never turned out the same although it was always the same recipe. I realized it wasn’t the recipe I had to master but the technique. Follow my steps and you will have success every time.

The technique to making my Best-Ever Vanilla Buttercream Frosting is simple: watch my video below, follow the few simple steps carefully, re-watch my video, and have confidence that you will nail this recipe.

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I use Buttercream Frosting for a lot of my cake decorating. I find it easy to work with gives great results. Do you have a birthday coming up and you need to make the cake? Try my Vanilla Birthday Cake recipe. It is covered in sprinkles so if you are an advanced or a beginner Bold Baker you will breeze through this cake.

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I also use this tasty buttercream frosting to stuff Homemade Oreos , yes… Homemade Oreos. Let’s just say you won’t be buying store bought again.

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Best-Ever Vanilla Buttercream Frosting (Master Recipe)
 
Prep time
Total time
 
Author:
Serves: 12
Ingredients
  • 1½ cups (340g/12oz) butter, softened to room temperature
  • 3 ¼ cups (360g/12oz) confectioners' sugar, sifted
  • 2 teaspoon vanilla extract
  • Seeds scraped from one vanilla bean pod (optional)
  • 2-3 tablespoons milk or cream
  • pinch of salt
Instructions
  1. In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed.
  2. Once the butter is pale in color and light slowly add in the confectioners' sugar one spoon at a time on medium speed. Let the sugar fully incorporate before adding in more sugar.
  3. Add the vanilla extract, vanilla bean seeds, salt and cream.
  4. Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.
  5. Use the buttercream straight away for keep it refrigerated for upto 4 weeks. Before use make sure it comes to room temperature.

Try my All-New Swiss Meringue Buttercream Frosting

Best-Ever Swiss Meringue Buttercream Frosting - No more buttercream mishaps, this recipe is fool proof!

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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241 Comments

  1. Donna Clark on February 25, 2016 at 10:24 am

    This cake and frosting looks wonderful. I’m going to try it with my 14yr old granddaughter who loves to cook and bake. We have been cooking and baking together since she was 2 yrs old.

    • Profile photo of Gemma Stafford on February 25, 2016 at 2:12 pm

      Hi Donna,
      Ha ha! that is great. My mum also bakes with every child she can get her hands on, with varying degrees of success!
      It is a great pastime, we were brought up elbow deep in flour, and we loved it. The kitchen was a disaster when we were done, but we all learned to cook!
      You are passing on a great skill, and giving your granddaughter a real treasure, well done you,
      Gemma 🙂

      • varsha on February 26, 2016 at 2:54 am

        Hi gemma,

        whenever i make buttercream my family complains its too sweet ,they find whipped cream better .Can we reduce sugar while making buttercream and to what extent can i reduce the sugar .
        A

        • Profile photo of Gemma Stafford on February 29, 2016 at 11:14 am

          Hi Varsha, you can reduce the sugar a little, but if you reduce it too much it will just be sweet butter. It is a tried and trusted recipe, but it is not to everybody’s taste, and fresh cream does not suit a heavier cake mix. It is a dilemma,
          Gemma 🙂

          • Profile photo of val_kiri val_kiri on January 9, 2017 at 2:52 am

            Hey, Gemma:) Have you ever tried the frosting made of butter and condensed milk/dulce de leche instead of sugar?



          • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 8:29 am

            Hi there,
            I di know that this is a recipe which some people like, it is just a different way of doing it really. The Dulce De Leche would be interesting to try, to give a caramel finish to the frosting. It tends to be even sweeter than my frosting, and that is sweet!
            Gemma 🙂



        • Liliana Nabhan on March 1, 2016 at 2:00 pm

          I have actually found it to have the same texture of buttercream but, better taste my family doesn’t like its taste as much but I like the structure of buttercream. So I combine (by folding) whipped cream and buttercream together and get a very light buttery frosting. (:

          • Profile photo of Gemma Stafford on March 1, 2016 at 2:02 pm

            Hi Liliana, That is a great idea. i sometimes whip cream into my buttercream too, and it does lighten ans soften it. Well done you, Gemma



        • Ramsey on July 11, 2016 at 9:03 am

          Add a bit of salt

    • Profile photo of Gemma Stafford on February 29, 2016 at 11:28 am

      Hi Donna, I though I had responded to your message a few days ago! Sorry. I am happy to hear that you are baking with your granddaughter, she is so lucky to have this precious time with her granny. This is what my Mum does with her grandchildren too, they love it,
      Gemma 🙂

    • Cherie on July 11, 2016 at 10:54 pm

      Hi gemma! I so live ur skills in baking. Im always waiting for ur new recipe. Im a newbie on baking and ur videos helped me a lot! I just wanna ask if this buttercream recipe would be enough for a 2 layered 9inch cake including the frosting? Thanks. ?

      • Profile photo of Gemma Stafford Gemma Stafford on July 12, 2016 at 11:07 am

        Hi there,
        Yes, it will, it is a big mix!
        Gemma 🙂

    • Gladys Colobong Tedesco on March 17, 2017 at 12:03 am

      This recipe is great! I was always afraid of making buttercream from scratch, but this recipe is super easy, and is great for piping out intricate designs, and it tastes great too! I will never buy premade packaged icing every again! 🙂

      FYI… I needed to multiply this recipe x 6 when I baked a two-layer 12 x 18 sheet cake with crumb coat and covered entirely with rosettes.

      • Profile photo of Gemma Stafford Gemma Stafford on March 17, 2017 at 12:01 pm

        Thank you for your input Gladys, i appreciate the help,
        Gemma 🙂

  2. Kim on February 25, 2016 at 12:36 pm

    Hello Gemma,
    I have made a couple of your recipes and always with great results! I tried making this frosting today (it’s my husband’s birthday and decided to make chocolate cupcakes with this filling inside) and how can I put it? FABULOUS, DELICIOUS, MELT-IN-YOUR-MOUTH FANTASTIC! 😀

    I used an electric hand mixer and the results came out great. This frosting is so velvety soft! This will definitely be my go to buttercream frosting!

    Thank you for all your great recipes!

    • Profile photo of Gemma Stafford on February 25, 2016 at 2:07 pm

      Hi Kim,
      YEA! I am happy that you had a good result, this is my go to as well!
      I hope your husband enjoys his birthday cake, wish him a big Happy Birthday from Kevin and me,
      Gemma 🙂

  3. Aashka on February 26, 2016 at 8:03 am

    Hi Gemma,
    I have been a fan of yours since I first watched your recipe… I have tried a couple of them n have had good results.. I will need a lil more practice n proper equipments to reach the perfect results like yours..

    For this recipe n all others with butter, I would request you to specify if it is salted one or the unsalted variant.. N if I am using salted butter, do I eliminate the pinch of salt ?

    • Profile photo of Gemma Stafford on February 26, 2016 at 7:59 pm

      Thanks for your comment. You can use either salted or unsalted butter for my recipes. Hope this helps 🙂

  4. Lorraine on February 26, 2016 at 6:12 pm

    Hey, Gemma. Is it normal for the frosting to be a little bit yellow-colored? Or should it be white?

    • Profile photo of Gemma Stafford on February 26, 2016 at 7:49 pm

      Yes, that’s perfectly normal 🙂

    • Judith on July 10, 2016 at 10:56 am

      I make pure white icing using this recipe with these changes: use white shortening and add butter flavoring. I know shortening isn’t as healthy as butter, but it does produce a pure white icing, and the butter flavoring adds the flavor you want. I use Wilton butter flavoring.

      • Profile photo of Gemma Stafford Gemma Stafford on July 11, 2016 at 3:01 am

        Hi Judith,
        Thank you for your input, it is great to find Bold Bakers inspiring other Bold Bakers, and giving me a helping hand too,
        Gemma 🙂

  5. Roupa Sudhi on March 1, 2016 at 11:40 pm

    Happy Birthday BBB nd my hearty Congratulations on the success nd celebrations of your channel Gemma.
    I luv the way teach and bake. I never thought I am a gud cook till my friends n family started praising me for delicious Icecreams, chocolates, cookies n cake..
    A big thanks nd best wishes to you..

    • Profile photo of Gemma Stafford on March 2, 2016 at 3:16 pm

      Ahh Roupa, I am so happy to hear that oyu are having success with your baking. Thank you so much for your kind words, Gemma 🙂

  6. Yimea on March 3, 2016 at 6:28 pm

    I just love your recipes!

    • Profile photo of Gemma Stafford Gemma Stafford on March 3, 2016 at 9:00 pm

      Thanks so much Yimea, delighted you like these recipes 🙂

  7. Sam walker on March 4, 2016 at 10:39 am

    Sorry thought it was a cake recipe but looks like i was on the butter cream

    • Profile photo of Gemma Stafford on March 5, 2016 at 4:32 pm

      Oh dear 🙂

  8. Davika on March 6, 2016 at 9:09 pm

    Hi! Gemma….. I want you to do mor toaster oven’s recipes because I really don’t have an oven at home…. I hope u do it

    • Profile photo of Gemma Stafford on March 7, 2016 at 7:02 am

      Hi Davika,
      I will be doing more toaster recipes this year,thank you for being in touch, stay tuned,
      Gemma

  9. Karen on March 7, 2016 at 8:19 pm

    Is the confectioners sugar measured, then sifted or sifted first? Same question with the flour for the sprinkle birthday cake.

    • Profile photo of Gemma Stafford on March 8, 2016 at 5:50 am

      Hi Karen,
      I usually measure then sift! For icing sugar it is always a good idea to sift it as it tends to lump,
      happy baking,
      Gemma 🙂

  10. Liza on March 8, 2016 at 5:05 am

    Hi! I’m making a cake and cupcakes for my daughter’s 1st birthday this weekend I have two questions….
    1. Is it ok to add food coloring to the icing?
    2. How can I make a batch of the icing chocolate flavored?
    Thank you!!

    • Profile photo of Gemma Stafford on March 8, 2016 at 5:48 am

      Hi Liza, Yes, it is ok to add food coloring to the icing, just take it easy, it colors really deeply, so drop by drop.
      To make chocolate flavored icing add cocoa powder to the icing sugar, sieved together. It is always a good idea to sieve icing sugar, and ocoa before you add them to the butter, they both tend to lump!. About one tablespoon of cocoa to a cup of icing sugar, or to taste.
      Happy Birthday to your little girl, such a sweet age,
      Gemma 🙂

  11. Andrea nasayao on March 8, 2016 at 6:32 pm

    Hi gemma 🙂 thats a wonderful! And i hope you can post a different kinds of frosting for cakes and cupcakes 🙂 thanks :*

    • Profile photo of Gemma Stafford on March 9, 2016 at 2:36 am

      Hi Andrea,
      Thank you for that suggestion, I will get that on my to do list, it is a great idea!
      Gemma 🙂

  12. Uma on March 8, 2016 at 8:35 pm

    Hi Gemma.
    Belated birthday wishes to your BBB. Frosting is little bit yellow color how to get pure white frosting and also tastes little bit salty

    • Profile photo of Gemma Stafford on March 9, 2016 at 2:35 am

      Hi Uma,
      Thank you for your good wishes. To get the icing whiter you need to beat the butter really well, as it whips it will lighten in color. You are starting with a yellow butter, so you need to do this. If you use unsalted/sweet butter you should get a less salty taste,
      Gemma 🙂

  13. Hema on March 9, 2016 at 6:17 am

    HI Gemma,
    I discovered BBB a few days back and have not stopped exploring it every now and then despite my crazy hectic schedule. I am looking for more recipes especially in the salted section as well. Can you can share some recipes for baked snacks/appetizers etc. thanks

    • Profile photo of Gemma Stafford on March 10, 2016 at 3:05 am

      Hi Hema,
      Yes! this year I intend to look more towards savory baking, and healthy options. I am happy to have you with us. Thank you for getting in touch,
      Gemma 🙂

      • Profile photo of Princess Sapphire Princess Sapphire on November 5, 2016 at 6:39 pm

        What is BBB?

        • Profile photo of Princess Sapphire Princess Sapphire on November 5, 2016 at 6:41 pm

          Oh I can’t believe I missed that 😂😂

        • Profile photo of Gemma Stafford Gemma Stafford on November 6, 2016 at 3:58 am

          Wow! what a lot of questions lol!
          BBB – is Bigger Bolder Baking – the Bold Bakers are you guys!
          Not sure what you missed – but the cupcake bouquet is made with cupcakes decorated with buttercream frosting, so edible. Must be kept in a cool place though.
          Eggnog is on my list, I need to make a non alcoholic version – stay tuned.
          It is good to have you with us 🙂

  14. Rachel uk on March 11, 2016 at 5:51 am

    Hi Gemma
    This is a beautiful buttercream. I have made a batch today and tried for piping. It is great! Only put 2 tbsp of milk. I have to make another one for covering the cake itself so I’ll put the full amount of milk this time.
    Wish me luck! Hehe
    X

    • Profile photo of Gemma Stafford on March 11, 2016 at 12:47 pm

      Hi Rachel,
      Good luck, I know you will have great success! lovely ingredients in the UK too. Happy baking,
      Gemma 🙂

  15. Efi.gr on March 16, 2016 at 2:47 am

    Hi Gemma,
    I loved your blog and your recipes!
    I want to ask you if I can but honey instead of sugar in buttercream.
    I know this will effect the texture of the mix.
    Can we do it ?
    thank you!

  16. Teyana on March 18, 2016 at 2:03 pm

    I would love to try this recipe and I’m making the vanilla cake recipe today. I would just like to know how much this will produce? I’m frosting my cake ombre style and want to ensure I a have enough. I am also planning on turning this in to a white chocolate buttercream, how much melted chocolate should I use?

    • Profile photo of Gemma Stafford on March 19, 2016 at 4:38 am

      Hi Teyana,
      This is a generous recipe, and you will have plenty for your purpose.
      I would add cooled melted white chocolate to this, adding to the recipe rather than adjusting it. It should work well, just remember to add the choc just before you are decorating or it will stiffen the frosting and be un-spreadable, work fast!
      Gemma 🙂

  17. Sahar on March 18, 2016 at 4:53 pm

    Hii Gemma
    Really thank u for whar ur doing for us..
    I want ur help for making the perfect spong cake and after baked and sliced i want to use sugar syrup and cream and strawberries ?? Can u make an epiosed for this ..
    And thank u in advance xoxoxo

    • Profile photo of Gemma Stafford on March 19, 2016 at 4:31 am

      Hi Sahar,
      I will get on to my Mum for her tips and hints for a perfect sponge cake, she is good at this!
      Gemma 🙂

  18. josie on March 18, 2016 at 6:25 pm

    can i use half margarine and half butter

    • Profile photo of Gemma Stafford on March 19, 2016 at 4:28 am

      Hi Josie,
      I wouldn’t! Margarine is a processed food, and if you can get butter where you live it is better, for the recipe, and for you too!
      Gemma 🙂

  19. elizabeth on March 19, 2016 at 10:01 am

    can i use half butter and half margarine

    • Profile photo of Gemma Stafford on March 20, 2016 at 4:43 am

      Hi Elizabeth,
      Really butter is best! if you use a marg it will change the recipe. If it is a soft margarine it will not be happy with the addition of another liquid, so I am not sure how it would turn out. Margarine is largely made from hydrogenated oils, butter is natural!
      Gemma 🙂

  20. JJ's cooks on March 26, 2016 at 7:25 am

    hi , Gemma i watched the buttercream vid like a 100 times ! Im planning on doing this cake for easter and i think that the buttercream with be a great sorce of deco.

    • Profile photo of Gemma Stafford on March 27, 2016 at 5:33 am

      Hi JJ
      Yes it will, this recipe makes a lot! you may need to adjust it downwards for small cakes,
      Gemma 🙂

  21. Aini on March 27, 2016 at 10:05 am

    Hi Gemma,

    I’m baking a Rainbow cake for my daughter’s birthday. Would the buttercream recipe be sufficient for an 8 inch rainbow cake?

    • Profile photo of Gemma Stafford on March 28, 2016 at 3:52 am

      Hi Ani,
      Yes, this is a big recipe, you should have some left over for cupcakes too!
      Happy birthday to your little girl,
      Gemma 🙂

  22. Katie on April 22, 2016 at 12:14 pm

    Hi Gemma,
    this recipe looks really good so I will be using it as the frosting on the birthday cake I am going to make my friend (her birthday is actually tomorrow I don’t see her until Monday in school. I can’t wait! I love cooking and baking (I’m taking food as one of my GCSE’s) and you are amazing!

    • Profile photo of Gemma Stafford Gemma Stafford on April 23, 2016 at 4:15 am

      Hi Katie,
      I am so happy when I hear that young people are interested in food prep!. I loved this subject at school, and started very young with my Mum at home.
      This will stand to you for the whole of your life. Thank you for being in touch,
      Gemma 🙂

  23. Leo on April 22, 2016 at 3:05 pm

    Hi Gemma! Thanks for the recipe! I’m definitely gonna try it tomorrow. The thing is that I only have 250g of butter… Do you think it’s enough for your Vanilla Birthday Cake?

    • Profile photo of Gemma Stafford Gemma Stafford on April 22, 2016 at 10:14 pm

      That will be enough to do a cake for sure. For frosting the quantities is roughly double icing sugar to the butter so you can use a little more then 500g sugar 🙂

      Good Luck

  24. Adriana on April 24, 2016 at 3:28 pm

    Hi, Emma! I was thinking on using this frosting for a brownie cake because i need specifically a white frosting for decoration. Do you think it will come out well?

    By the way, i absolutely love all your recipes!

    • Profile photo of Gemma Stafford Gemma Stafford on April 25, 2016 at 3:25 am

      Hi Adriana,
      yes, you can. I have used this in many of my recipes. Happy baking,
      Gemma 🙂

  25. Alexis Desjardins on April 28, 2016 at 5:46 pm

    Hello Gemma , I was viewing your recipe outline and it said that you could use milk or cream. I wanted to ask which one you prefer to use? Thank- you 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 11:35 am

      Hi Alexis,
      I actually prefer to use milk. there is very little difference, but this is what I usually use,
      Gemma 🙂

  26. Laura on May 5, 2016 at 12:03 pm

    Gemma, I tried making your cupcake bouquet but the butter cream kept sliding off the cupcake. Is there anything I can do to keep this from happening

    • Profile photo of Gemma Stafford on May 6, 2016 at 1:31 pm

      Hi Laura. Thanks for your comment. For the best results I recommend following the recipe exactly. You can keep the cupcakes in the fridge after they have been frosted to help it set. That should help. Good luck and let me know how it turns out 🙂

  27. Megan on May 6, 2016 at 7:57 pm

    Hi Gemma! I made this tonight for a cake for my parents and it’s melting! I didn’t even add the milk because it was so watery. What do you think I did wrong? I can’t figure out what happened and i’m bummed because, of course, I waited till the last minute!

    Let me know if you have any advice!
    Thank you!

    • Profile photo of Gemma Stafford on May 9, 2016 at 3:21 pm

      Sorry to hear that, Megan. A lot of viewers have had success with this recipe. For the best results, I recommend following this recipe exactly. The mixture should not be liquid. Do you live in a warm climate? Next time, follow the measurements and instructions exactly, then immediately chill the frosting. Hope this helps 🙂

  28. Kirsti on May 11, 2016 at 1:50 pm

    Hi Gemma, my mum and I love baking together, especially with your wonderful recipes. We are now trying your buttercream frosting but are wondering if we are to use unsalted butter for this recipe?
    Thank you, from Kirsti, Norway ?

    • Profile photo of Gemma Stafford on May 11, 2016 at 3:35 pm

      Thanks so much for your comment, Kirsti. You can use whichever butter you have access to. Hope this helps 🙂

  29. Janet on May 16, 2016 at 7:26 am

    Hello Gemma, that looks great! I can’t wait to try it. Is it possible to make a ice-cream and cotton candy frosting? Thanks, and I love your videos!

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 12:32 pm

      Hi Janet,
      I will have a think about this suggestion, it is on my list,
      Gemma 🙂

  30. Zahira on May 30, 2016 at 5:34 am

    Hi,
    I’m from England and we don’t really use cups as measurements.
    I see you have also listed grams and ounces. However, is it 360g icing sugar and 360g butter? Because it says 12 oz for both? Or is it the 340g butter and 360g icing sugar??

    Thanks X

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2016 at 7:28 am

      Hi Zahira,
      I know, I am Irish, so it took me a time to figure it all out. you are best to stick with what you know. The weight of the cup contents will change with the ingredient. When you think about it, icing sugar and cornflour are a really light ingredient, flour and butter is not. There are a number of good guides online which will give you the idea.
      Gemma 🙂

      • miksarg on September 18, 2016 at 10:54 am

        your conversions are confusing in and earlier statment you said twice the amount of icing sugar to butter ,then 12oz of each ,then 340 butter 360 sugar lol ????????? so i went with cups and it says 3 3/4 cups of icing is 455 grams im lost could you just say each measurment in gram pleeeeeease loving your work by the way

        • Profile photo of Gemma Stafford Gemma Stafford on September 19, 2016 at 1:14 am

          Hi there, you have to stick to one measurement yourself. I need to offer people all of the options. The American cup system is confusing if you try to rationalize it. Cup measurements are about volume, a cup of flour has a different weight to a cup of icing sugar! Yo uchoose your style of measuring your ingredients and stick to it. You will not go wrong either if you stick to the general rule of twice the amount of sugar to butter 🙂 I will check out your comments above re grams 🙂

  31. Eliran on June 7, 2016 at 11:02 pm

    Hi, Gemma!
    I just wanted to say how much I love your recipes and videos
    So far I’ve tried your cheesecakes in a mug and several other mug recipes and they all turned out perfect.

    I am going to try to make the butter-cream frosting, but I’d like to make a peanut-butter buttercream frosting. How would you say I manage that? Use the same amount but swap half of the butter for peanut-butter?

    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on June 8, 2016 at 1:26 am

      Hi Eliran,
      I think you need to get the balance right. Try this:
      1 cup butter softened
      1 cup creamy peanut butter
      4 cups powdered sugar
      1/4 cup milk
      1 1/2 teaspoon vanilla extract. (Optional)
      If you want to try this, for tasting, reduce the quantities, and adjust if required. Good luck!
      Gemma 🙂

      • Eliran on June 8, 2016 at 1:31 am

        I’ll try it out, the plan is to make a 2 layer brownie cake with peanut butter buttercream in between and chocolate ganache on top, I’ll post up a pic of the finished product.

        Thank you so very much!

  32. Shamaila on June 9, 2016 at 8:49 am

    Hello Gemma

    I don’t know why my butter cream frosting Is always so liquidy and it tastes like a sweetened butter not like fluffy creamy thick just like a real butter cream frosting should taste.
    I use the the amount of ingredients and the methods given in your recipe ?
    I don’t know why it’s happening after so much effort.
    I use an electric hand mixer and I also whip it for long.
    Gemma help me??

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 2:59 am

      Hi Shamaila,
      This sounds like you are using a butter which is not a butter! I use real butter, nothing added. If you change an ingredient in a recipe you change the result. I know I answered this already, but now I think your butter is just not right!
      Gemma 🙂

  33. shamaila on June 10, 2016 at 2:47 am

    HI GEMMA
    I follow the same recipe and the measurements as given but the result is a sweetened butter not a fluffy butter cream frosting:(
    I don’t know whats the reason..
    Can you please help me with this…

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 2:46 am

      Hi Shamaila,
      You need to whip the butter and sugar together until it is light and fluffy. The sugar melts into the butter during this process. you can rescue your by re-whipping it,
      Gemma 🙂

  34. Profile photo of Fiza Fiza on June 10, 2016 at 6:19 am

    howdy gemma, u r probably the best baker of the world. i m new to your big n bold baking word but i’m so obsessed with your mug meals. i’ve tried them soooo many times. also i love this frosting recipe. just 1 thing 2 say can u plzzz show us some other flavors of recipes… Hope u will listen to my hearted request. Once again, i love your recipes n channel…

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 2:29 am

      Fiza, you are too kind. There are lots of recipes here on the website, and I will be adding to these as the year goes on, I am happy to have you with us,
      Gemma 🙂

  35. Profile photo of Fiza Fiza on June 10, 2016 at 6:23 am

    also i have on doubt, i wanna make a small batch of this cuz i don’t have many members in my family just mom,dad n me. so ca u plz suggest a smaller batch of this recipe in chocolate flavor ,maybe halved or quartered. hope i’ll get a response soon….

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 2:27 am

      Hi Fiza,
      you can of course reduce this recipe. It is a large quantity. Just 1/2 or 1/4 it, but make sure to do it for all of the ingredients. I find it best to write down the adjustments, to make sure i get it right. You can add flavors, cocoa, coffee, or color to your taste. (1 tablespoon for the big batch. One tablespoon is 3 teaspoons)
      Gemma 🙂

  36. Profile photo of Starlight_IGOT7 Starlight_IGOT7 on June 12, 2016 at 10:20 am

    Gemma, I only have a whisk attachment. Can I use that?

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2016 at 2:56 am

      Hi there,
      Yes, but the butter needs to be slightly softened,
      Gemma 🙂

  37. Profile photo of jan_estan jan_estan on June 12, 2016 at 10:33 pm

    Hi Gemma!

    your recipes made me a possible “baker”, i was always failing when baking. though i don’t make them as beautiful as yours. i have submitted my picture with cupcakes, i used your recipe of vanilla buttercream on it. though it’s too sweet for us, but if i lessen the sugar it becomes watery. what should i do?

    ps: make more cupcake recipes, like red velvet choco chips, coffe or mocha . the baked ones please and ratio like for 12s or 6s. (i was about to use your red velvet mug cake, but it will cost much if i will be making 12s)

    thanks.

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2016 at 2:22 am

      Hi there Jan_estan,
      It sounds like you are not using pure butter for this recipe. This is important for buttercream frosting. The ratio of sugar to butter is also important to the result, when you change the ingredients, the result will be different.
      Pancake question – you can use fresh milk, which you have slightly soured, as a substitute for buttermilk. Add one tablespoon of white vinegar, or lemon juice to one liter of fresh milk. You can adjust to the quantity of milk required. Allow the milk to stand for about 30 mins then use it as buttermilk.
      Gemma 🙂

  38. Dravya Jain on June 17, 2016 at 3:38 pm

    Hi Ms. Gemma! I have always loved your recipes and watch them everyday. I have tried your mug cakes but they always turn really oily even after I have reduced the butter/oil. What should I do?

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2016 at 12:56 am

      Hi there,
      I do not know how this is going wrong for you. Are you changing the ingredients? if you are you will be changing the result you get,
      Gemma 🙂

  39. Lisa Melius on June 22, 2016 at 8:13 am

    I made this recipe for the first time. Everything was fine til I put in the vanilla, milk, and sugar. It started to separate and look like curdled milk. Is there a way to save it? Thanks in Advance

    • Profile photo of Gemma Stafford Gemma Stafford on June 27, 2016 at 12:46 pm

      Hi Lisa,

      Sorry for my late reply. What you are talking about is totally normal and absolute solvable. Introducing liquid into the mix can make it curdle. Throw in a spoonful of icing sugar and this will help it bind and bring it back together. Then crank up your machine and whip it up again for a few seconds on high and you’ll see it back to normal.

      Again sorry for my late reply but I hope all is not lost 🙂
      Gemma.

  40. Camillia on June 22, 2016 at 9:35 am

    Why my buttercream texture turned out to be bubbly?

    • Profile photo of Gemma Stafford Gemma Stafford on June 25, 2016 at 9:27 am

      Hi Camillia,

      do do you airy when you say bubbly? That it was lights and airy?

      That is the way it should be. lighter in texture means it’s whipped up really well. Let me know 🙂

  41. Carol on June 29, 2016 at 9:01 am

    Hi Gemma,

    This will be the first buttercream I make. Is it good for decorating swirls on cupcakes? Thank you!

    Carol

    • Profile photo of Gemma Stafford on June 29, 2016 at 3:24 pm

      Hi Carol, this icing is great for decorating. Let me know how yours turns out 🙂

      • Carol on June 29, 2016 at 3:27 pm

        Gemma,

        Thank you! 🙂

        Carol

      • Profile photo of CarolRoush CarolRoush on June 29, 2016 at 3:44 pm

        Ooops! I forgot to clarify….it’s okay to use salted butter with this recipe?

        Thanks!

        • Profile photo of Gemma Stafford on June 29, 2016 at 3:47 pm

          Yep, that will work too 🙂

          • Profile photo of CarolRoush CarolRoush on June 29, 2016 at 3:49 pm

            Thanks Gemma!



      • Carol on July 2, 2016 at 8:40 am

        Hi Gemma! I made this for my 4th of July cupcakes for my husbands office. Everyone love the buttercream! They said that it melted in their mouths! Thanks for sharing your recipe. It was a hit! Yay!!! 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on July 3, 2016 at 6:54 am

          That is great Carol, I do love this recipe, it is versatile,
          Gemma 🙂

  42. Devika on July 2, 2016 at 4:23 am

    Love your channel Gemma.
    Whenever I make buttercream it seems to have a sugary texture. I do use sifted icing sugar.
    How can I avoid it??

    • Profile photo of Gemma Stafford Gemma Stafford on July 2, 2016 at 7:30 am

      Hi Devika,
      Add a little milk, or fresh cream as I do, this will help to dissolve the sugar to some extent, and make it richer and smoother, not too much though!
      Gemma 🙂

      • Devika on July 2, 2016 at 11:11 pm

        Thanks a lot Gemma.
        How much cocoa should I add to make chocolate buttercream according to this recipe??

        • Profile photo of Gemma Stafford Gemma Stafford on July 3, 2016 at 6:19 am

          Hi Devika,
          This is according to taste. I would add one ounce/one large tablespoon of sieved cocoa, this will give a good flavor, you can add more if you feel it needs it for your taste,
          Gemma 🙂

  43. Sky on July 8, 2016 at 11:37 pm

    amazing, try it today and it was just amazing… simple. easy, AND TASTY!
    thanks so much for all your amazing recipes
    (i think i said amazing to much)
    but anyways it was really amazing

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 2:24 am

      Ha ha Sky, no, just the right amount of amazing! I am happy now 🙂
      Gemma

  44. Megan Kim on July 11, 2016 at 2:51 pm

    Dear Gemma,
    Could you make a video on how to make Italian Meringue buttercream? I failed every time I tried to make this buttercream so it would be nice if you could help me.

    • Profile photo of Gemma Stafford Gemma Stafford on July 12, 2016 at 11:18 am

      Hi Megan,
      Yes, and it is a lovely thing! I will add this to my list. The secret is the temperature of the syrup (water and sugar mix), you really need a candy thermometer for this. It needs to be 240 – 244 degrees, it is hard to judge this with your eye,
      Gemma 🙂

  45. Vignesh raman on July 12, 2016 at 12:37 am

    Hi Gemma,
    1) should I use pasteurised or normal cooking butter?
    2)can we use white butter in replace.?
    Please reply for the above 2 questions. Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on July 12, 2016 at 11:02 am

      Hi Vignesh,
      I am not sure what you mean by this. Butter is butter to me, it is from cows milk, and is a natural product. We get two types, salted butter, and unsalted. I would use unsalted for Buttercream frosting, it is perfect for this.
      There are products called ‘butter’ which are not butter, but manufactured with oils, these are not good for this,
      Gemma 🙂

  46. Flora Angelina on July 13, 2016 at 5:57 pm

    Hi Gemma,
    I always love your channel, it looks so delicious and easy to follow. But I have this question on my mind. Can I put some fruit such as strawberry or peach on the buttercream frosting, or I can only put those fruits on the whipped cream for sponge cake? Thanks Gemma.

    • Profile photo of Gemma Stafford Gemma Stafford on July 14, 2016 at 7:51 am

      Hi Flora,
      You can put fresh fruits on this frosting. It will be delicious. The frosting will keep much longer than the fresh fruits, so be cautions about using it on a cake which needs to be stored,
      Gemma 🙂

  47. Rahul on July 14, 2016 at 9:12 am

    Last time, you used the paddle attachment, and your written recipe also says paddle attachment, so why are you using the whisk?

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2016 at 10:06 pm

      Hi Rahul,

      Sorry my bad. I changed the recipe because I found that the best results are when you use a whisk and not a paddle. I’ll change that in the recipe now.

      Thanks for letting me know.
      Gemma.

  48. Christine on July 18, 2016 at 3:37 pm

    Is that 1 1/2 Cups of butter or 1 1/2 sticks of butter? not sure seems like a lot of butter. thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on July 19, 2016 at 1:43 am

      Hi Christine,
      Here is the recipe, it is a big batch of frosting, with 3/4 lb of butter, you can adjust it to suit the need.
      1½ cups (340g/12oz) butter, softened to room temperature
      3 ¼ cups (360g/12oz) confectioners’ sugar, sifted
      2 teaspoon vanilla extract
      Gemma 🙂
      Seeds scraped from one vanilla bean pod (optional)
      2-3 tablespoons milk or cream
      pinch of salt

  49. Moonzarin on July 20, 2016 at 1:02 am

    Hey Gemma
    I love ur recipes and ur dog waffles of course.
    Could u pls let me know if it is okay to use an electric mixer . The one which is operated by hand.
    I would also like to know if it is okay to use margarine instead of butter
    Thanks and keep baking

    • Profile photo of Gemma Stafford Gemma Stafford on July 20, 2016 at 1:14 am

      Hi Moonzarin,
      Thank you for your kind comments, waffles is delighted with all the attention.
      Butter is a natural product, made from fresh cream, from cows milk.
      Margarine is made from vegetable oils, mostly now, and though it is not impossible to use this for frosting, it will not be buttercream frosting, for this real butter is best. try a little of both and see what you think?
      Gemma 🙂

  50. patty on July 21, 2016 at 4:25 am

    can you add food coloring in the frosting

    • Profile photo of Gemma Stafford on July 21, 2016 at 5:07 pm

      Sure 🙂

  51. Judy Root on July 21, 2016 at 3:17 pm

    Hi Gemma. I love following you on Pinterest. I really like this recipe especially. I have had a terrible making Buttercream Frosting until now. You make it so easy . Thank you. I have one question that perhaps in all the comments has been addressed. I haven’t yet taken the time to read through them all. In step #3 you mention to add the salt. How much salt? You don’t have it listed in the ingredients. This is a wonderfujl recipe. Thanks for your help.

  52. Judy Root on July 21, 2016 at 3:22 pm

    I’m so sorry! I read over your ingredients again and noticed that you DID say a pinch of salt. Oops!! Sorry!

    • Profile photo of Gemma Stafford on July 21, 2016 at 5:17 pm

      No problem 🙂

  53. Debora on July 22, 2016 at 2:57 am

    Hello, Gemma!
    I love this recipe! I have used it many times and it turns out great, as well as a lot of your other recipes!
    Lots of love from Latvia!<3

    • Profile photo of Gemma Stafford Gemma Stafford on July 22, 2016 at 7:32 am

      Hi Debora,
      That is great, I am happy to have you with us,
      Gemma 🙂

  54. Profile photo of angelkiss405 angelkiss405 on July 22, 2016 at 1:25 pm

    Hi Gemma, have you ever used a cooked flour and milk recipe that use regular sugar not Icing sugar in it. You cook the flour and milk over low heat until very thick. Use low heat so you get rid of that flour taste. Then let cool to room temp. Then add vanilla to cooled mixture. Mean while you mix the butter and reg. sugar until light and fluffy and no more grainy feel of the sugar. I found out the hard way had I put the sugar in the food processor and ground to a fine powder I wouldn’t have had as hard of time getting rid of the grainy feel of the sugar. My butter got very soft before adding the flour/milk ingredients. so had to put in fridge for a time. Then you mix in the flour/milk/vanilla and beat on high speed and you have a LESS sweet, fluffy buttercream.

    • Profile photo of Gemma Stafford Gemma Stafford on July 23, 2016 at 2:33 am

      Hi there,
      No, I never have! This sounds like Creme Patissiere, which is a custard type filling and frosting used in French pastry. The difference would be the addition of egg, and no butter. This is interesting, thank you.
      Gemma 🙂

  55. Profile photo of angelkiss405 angelkiss405 on July 23, 2016 at 9:38 am

    Hi Gemma here is the recipe if you care to try and tweak if you want. So as not to plagiarize I got this from a Tasty kitchen recipe.

    5 Tb. flour
    1 C. Milk
    1 tsp. Vanilla
    1 C. Butter
    1 C. Granulated sugar, not powdered sugar

    In small sauce pan whisk flour and milk, heat on low heat until very thick. Take from heat and cool to room temp. Add vanilla
    While mixture is cooling cream the butter and sugar together until light and fluffy, and no grains of sugar left. (like I said above if I had put sugar in food processor and ground to fine powdered, you don’t have to beat butter until too warm) Then add flour/milk/vanilla mixture and beat the livin’ daylights out
    of it. If it looks separated you haven’t beat it enough. This makes a delicious, creamy, less sweet Buttercream.

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2016 at 12:16 pm

      I love tasty kitchen recipes.

      I have never seen anyone add four before. I’ll have to check this out. Thanks for sharing it 🙂

  56. Adelina Hernandez on July 30, 2016 at 1:22 pm

    Hi Gemma
    If I would make this frosting do you think it would have to right consistency to pipe buttercream roses? Because I have tried other recipes but they never work out.

    Adelina

  57. Dewanti on August 1, 2016 at 3:59 am

    Hi Gemma!
    Can we use margarine for butter cream? In Indonesia, butter cream is expensive. I hope, I can use margarine to subtitute the butter.

    Thanks in advance ❤️

    • Profile photo of Gemma Stafford Gemma Stafford on August 1, 2016 at 1:30 pm

      you can if that’s what you have available. Just please buy a good quality one so it will make a nice buttercream 🙂

  58. Adeline Hernandez on August 1, 2016 at 2:31 pm

    Hi Gemma
    If I would make this frosting do you think it would have to right consistency to pipe buttercream roses? Because I have tried other recipes but they never work out.

    Adelina

    • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2016 at 1:16 am

      Hi Adeline,
      yes, but do chill it down a little before you start,
      Gemma 🙂

  59. Sheena on August 2, 2016 at 5:19 pm

    Hello.
    I am a bit nervous. I am going to make my son’s birthday cake this year, and this will be my 1st time trying something like this. Will this go well with boxed cake, and will this recipe hold up if I add good coloring?
    Thank you,

    Sheena

    • Profile photo of Gemma Stafford Gemma Stafford on August 3, 2016 at 1:44 am

      Hi Sheena,
      Yes, this will work well, and with colors too. Try a little of this ahead of time, and then practice with this! It will be great,
      Gemma 🙂

  60. Profile photo of Razan EE Razan EE on August 3, 2016 at 5:25 am

    Is it okay if you use lemon as a substitute for vanilla extract

    • Profile photo of Gemma Stafford Gemma Stafford on August 4, 2016 at 1:43 pm

      sure 🙂

  61. Daisy on August 4, 2016 at 6:13 am

    Hi Gemma,
    is it better to use unsalted butter to make buttercream or salted butter??

    • Profile photo of Gemma Stafford Gemma Stafford on August 4, 2016 at 1:42 pm

      I use salted always. You decide what you prefer 🙂

  62. Wei Qi on August 4, 2016 at 7:00 am

    Hi Gemma,
    Is it better to use unsalted butter to make buttercream or salted butter??

    • Profile photo of Gemma Stafford Gemma Stafford on August 4, 2016 at 2:17 pm

      I use salted but it’s up to you 🙂

  63. Sabine on August 7, 2016 at 6:32 am

    Hello Gemma!
    Thank you for all your recipes!
    I made about 30 chocolate cupcakes how can i adjust this recipe to make enough frosting? I don’t want to have any leftovers and i think that this recipe would be too much.
    Thanks in advance!

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 2:19 pm

      Hi sabine,
      Reduce the proportions so that it is:
      redients

      6 oz butter, softened to room temperature
      6 oz confectioners’ sugar, sifted
      1 teaspoon vanilla extract
      Seeds scraped from one vanilla bean pod (optional)
      1 1/2 tablespoons milk or cream
      small pinch of salt
      This will do it,
      Gemma 🙂

  64. Palettefox on August 7, 2016 at 10:07 pm

    I’ve been looking around for a good buttercream recipe (planning on making a batch with vanilla-white cake, a strawberry buttercream, and lemon curd filling), and this looks just lovely. As a note, when I’m making a buttercream or similar frosting, I always use salted butter with as few ingredients as I can find… take a look at the ingredients list for unsalted butter sometime, it’s somewhat surprising.

    To all you aspiring bakers out there: Stick with the base ingredients until you know what you’re doing, but never ever be afraid to play with things like extracts, flavorings, and colors. It’s _amazing_ what you can do with a few drops of this or that.

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 1:26 pm

      Hi there,
      Thank you for your kind input, i appreciate it,
      Gemma 🙂

      • Palettefox on August 15, 2016 at 8:31 pm

        Just finished making a batch of this icing, and dear lord is it light and fluffy. Way more so than I expected. Pefectly workable and very tasty, but I’m actually having to chill it a bit before I start frosting so it’ll have a little more body. I substituted out the vanilla extract for some strawberry flavoring and a pinch of citric acid, and it’s got a wonderful flavor profile (I was expecting something with a bit more… body, I suppose? but this will work nicely). But yeah, fantastic buttercream frosting, just keep in mind that it is whipped to heck and back, and is about 80% air by weight.

        • Profile photo of Gemma Stafford Gemma Stafford on August 16, 2016 at 12:54 am

          Hi there,
          The more liquid you add to this the softer it will be, perhaps this is the problem with the lack of ‘body’.
          If you are adding a liquid flavor adjust the milk/cream element to balance it, this will do it,
          Gemma 🙂

  65. Chanel on August 10, 2016 at 10:56 am

    I loved this frosting❤❤. I don’t really care for shorting made frostings so this one really hit the spot. Just it wasnt as thick as i would have liked. Is there a way to make it thicker❓

    • Profile photo of Gemma Stafford Gemma Stafford on August 10, 2016 at 12:43 pm

      Hi Chanel,
      If you reduce the milk/cream it will be thicker, but more grainy. It does need a little though!
      Gemma 🙂

      • Chanel Williams on August 11, 2016 at 4:54 pm

        Thank you I will try that

  66. Anna on August 15, 2016 at 7:58 pm

    Hi!
    I want to make a mini cake and I really like this recipe, but I don’t really want some leftover frosting. Do you happen to have a recipe for a small batch of this frosting? Or is it possible to just half it down or something along those lines? I’m afraid if I do that, it might mess up everything.
    Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on August 16, 2016 at 1:09 am

      Hi Anna,
      yes, you can halve this recipe,
      Gemma 🙂

  67. Louis on August 16, 2016 at 4:04 pm

    Hi Gemma, I am going to make a lemon cake in a couple of weeks and I was thinking to use your prefect buttercream frosting, and one question, if I want to make a lemon buttercream, I need to replace the vanilla and milk for lemon juice?

    • Profile photo of Gemma Stafford Gemma Stafford on August 17, 2016 at 2:20 am

      Hi Louis,
      Yes, effectively that is it. I also would add a little of the zest of the lemon. Wash it well before you zest it to remove any possible wax,
      Gemma 🙂

  68. Grace on August 17, 2016 at 10:29 am

    Forgive me if someone already asked this, but would coconut milk work as well as regular milk/cream? I generally am dairy free, but when it comes to frosting, nothing works as well as butter. I just don’t have regular milk. I figure coconut milk has higher fat content than almond, so I was going to go with that. Also I don’t have a mixer so I’m mixing by hand (and getting quite the workout). I assume that will affect the fluffyness, but anything else I should watch out for? I’m making a cake for a baby shower. Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on August 18, 2016 at 1:49 am

      Hi grace,
      Win win with the hand mixing!
      The amount is so little that I cannot see why it would be a problem! add it slowly, to allow the butter to ‘take it’, I think it will be great,
      Gemma 🙂

  69. Chanel on August 17, 2016 at 10:42 am

    hi, it’s me again can you add strawberries. I have to do a b-day party and they want strawberry frosting and your butter cream was so amazing i thought if i put strawberries in it it would be awesome. Please tell me how i should incoperate the strawberries. Thank you. Chanel 😉

    • Profile photo of Gemma Stafford Gemma Stafford on August 18, 2016 at 1:47 am

      Hi Chanel,
      If you incorporate strawberries into this it will make it more perishable!
      I would sieve the strawberries to make a coulis, and just add the juice. you will need to be careful as the butter will only take up a little of this without becoming too soft to be a frosting. it is better to color the frosting, and use the strawberries as decoration. This way you can keep the cake longer too!
      Gemma 🙂

  70. hcsw on August 19, 2016 at 2:22 pm

    a solutely amazingly tasty buttercream

    • Profile photo of Gemma Stafford Gemma Stafford on August 20, 2016 at 5:24 am

      Ha ha! yes it is 🙂

  71. Tamica on August 21, 2016 at 7:01 am

    Mine taste more like just butter. I did everything as followed.

    • Profile photo of Gemma Stafford Gemma Stafford on August 22, 2016 at 2:07 am

      Hi there,
      You probably did not beat the butter well enough!
      Go back to the recipe, and take another look at the video. I presume you did use real butter to start with?
      Gemma 🙂

  72. Profile photo of Celine Celine on August 22, 2016 at 5:01 am

    My brother has a Food&Consumer Class tomorrow, and they are making cupcakes but their teacher asked them to get their own frosting, so as usual I just headed down here to find this legendary buttercream😃
    You’re an awesome baker, always sharing your best recipes with us, I don’t regret trying out this buttercream! No matter what, just continue doing what you do, catering to so many passionate bakers, young or old! Thanks so much for all the awesome recipes Gemma

    • Profile photo of Gemma Stafford Gemma Stafford on August 23, 2016 at 2:50 am

      Phew, I am so happy that you were able to help your brother. so many bold bakers out there trying to look after their brothers and sisters, good job!
      gemma 🙂

  73. Sneha Motadoo on August 22, 2016 at 6:43 am

    This is The best buttercream recipe I’ve tried! I’m not a buttercream fan but after this, I definitely have a new addition to my yum list! 🙂 Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on August 23, 2016 at 2:47 am

      I am happy to hear that, thank you 🙂

  74. Jds on September 17, 2016 at 4:06 pm

    It came out to liquidi and not fluffly what can i do

    • Profile photo of Gemma Stafford Gemma Stafford on September 18, 2016 at 6:02 am

      Hi there, I do not know how you did this? there is not really very much liquid in the recipe, and what is there tends to thicken it. I think you need to go back to the recipe, and follow it exactly. If you are using these ingredients it cannot fail! If you have changed the ingredients, you will change the result, Gemma 🙂

  75. Yuliana Shaw on September 24, 2016 at 6:44 pm

    Hello Gemma,

    Thanks for sharing this recipe. I tried to make it today for my daughter’s birthday tomorrow. I followed your recipe and instruction, even watched the video a few times, yet the frosting wasn’t like I hoped. At first, the frosting was really good and fluffy, immediately after I put in the vanilla extract and milk/cream, my frosting became way too runny. I don’t know what should I do to make it fluffy again 🙁 (what did I do wrong? )
    Please do share if you have solution for this …

    Thanks a lot!

    • Profile photo of Gemma Stafford Gemma Stafford on September 25, 2016 at 3:28 am

      It sounds like you added too much milk! this is the only reason for this, if all of the measurements are right. Water melts icing sugar! Milk is very high in water. If you add a little it moistens the sugar, if you add too much it will melt it, and it will be unmanageable! It is difficult to rescue it at this point, other than to start beating in a lot more icing sugar,
      Gemma 🙂

  76. Celina on September 28, 2016 at 4:33 pm

    Can you mix the buttercream by hand?

    • Profile photo of Gemma Stafford Gemma Stafford on September 29, 2016 at 1:21 am

      Yes you can, this is a traditional recipe, which predates any kitchen equipment. Your arms will get a workout! A small electric hand whisk is a great investment if you can reach it 🙂

  77. Profile photo of Zaina Zaina on October 6, 2016 at 8:13 pm

    Hey Gemma,
    How many cups of frosting is this? I made henna inspired cupcakes (posted the photo) for a wedding shower with this recipe and they tasted amazing even though my mom made me clean up the whole kitchen 😬. This is my fav buttercream recipe!!!

    Thanks so much,
    Zaina 😊😊😊

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 8:47 am

      Hi Zania,
      Ha ha, good on your Mum, I love her! of course you must clean up after you, it is part of the process. I will take a look at your photo in a few minutes, I bet you made a great job of this, well done you!
      Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

      • Profile photo of Zaina Zaina on October 7, 2016 at 11:24 am

        Hey again,
        How many cups of frosting is this, again? Thanks for the invite to the one million celebration!
        Lots of love from the Bay Area,
        Zaina

        • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 11:55 am

          Hi Zania,
          Bay Area is it? I loved living and working in San Francisco.
          This recipe yields about 5 cups of frosting 🙂

          • Profile photo of Zaina Zaina on October 7, 2016 at 1:48 pm

            Thanks Gemma!!!



  78. Syazana on October 10, 2016 at 2:47 pm

    I cannot find cream in my local supermarket. Can i use whipping cream instead?

    • Profile photo of Gemma Stafford Gemma Stafford on October 11, 2016 at 1:49 am

      Hi there, for this recipe yes! whipping cream is different things in different places, for some people this is a blend of milk powder and milk fats (Type 1), for others it is fresh dairy cream (Type 2) which is the ideal one! Whipping cream (Type 1) will not work in all of my recipes!
      Gemma 🙂

  79. Ranjini on October 17, 2016 at 3:51 am

    Hi Gemma! Back with my questions XD!!! How long can this buttercream stay in the refrigerator????
    P.c. love ur recipes :-*

    • Profile photo of Gemma Stafford Gemma Stafford on October 19, 2016 at 1:56 am

      This will hold for a long time, but it will firm up too much for piping, so will need to come back to room temperature before you use it 🙂

  80. Profile photo of Jordan Jordan on October 20, 2016 at 8:52 am

    Hi Gemma,

    I’m loving your website and videos!! I have two requests 🙂 One, I was delighted with the single-serving chocolate pudding recipe! It’s the first pudding recipe I’ve had great success with! Do you have a full-size version of that recipe?
    Second request! I’ve always been a bit overwhelmed by the amount of powdered sugar in frostings. Do you have a ‘whipped cream’ (ie lighter) frosting recipe?
    Thank you for sharing these wonderful recipes with the rest of us!

    Jordan

    • Profile photo of Gemma Stafford Gemma Stafford on October 22, 2016 at 1:54 am

      Hi Jordan,
      I do not have a large serving size for this particular recipe, it would be different if it were made for stove top cooking.
      I hear what you are saying, it is really shocking to read the amount of sugar required in frosting. Remember that powdered sugar is lighter than granulated, and does not compare on a weight to volume ratio, if you know what I mean. (1 cup of granulated sugar is 8ozs, 1 cup of powdered/icing sugar is 4ozs).
      buttercream frosting relies on the ratio 2 to 1, sugar to butter, it will not be good without this. Spread it thin! Gemma 🙂

  81. Ruth Lefcoe on October 23, 2016 at 5:59 pm

    This is for sure my favorite buttercream recipe. Everyone LOVES IT! It’s not toooo sweet and I like to put in a second vanilla bean sometimes to really bring out that flavor. I have also used white gel coloring to make it even whiter when needed. I use exactly the amounts listed, but often it stays too soft and I find myself adding even more sugar. Is this common? I like a really stiff, crusting frosting because I do ultra smooth sides/top of cakes and also lots of piping and need it to hold shape really well. I was wondering if adding a little meringue powder would help with that?? I don’t want to add shortening because I think that makes buttercream too oily.

    • Profile photo of Gemma Stafford Gemma Stafford on October 24, 2016 at 2:02 am

      Hi Ruth,
      I am wondering if you are using real butter? this recipe is designed just for this, as a spread is too soft, and will not set up right.
      Gemma 🙂

      • Ruth Lefcoe on October 24, 2016 at 9:00 am

        Thanks Gemma – Yes I’m using real butter (sticks), at room temp, and whipped up until pale and smooth before adding the sugar.

        • Profile photo of Gemma Stafford Gemma Stafford on October 25, 2016 at 2:48 am

          Hi Ruth,
          I am mystified! butter usually sets up really well, the sugar melts with the cream/milk addition, and this is what makes this soft. Do check the amount of milk/cream, adjusting this will help, but it should not be necessary. Not sure what is going on for you,
          Gemma 🙂

          • Ruth Lefcoe on October 25, 2016 at 5:12 am

            Well, okay… to be fair, it sets up nicely enough! I haven’t done a lot of detailed work with this new (to me) recipe. I am about to do two separate demos on making buttercream and piping on cupcakes so we’ll see how the star tip works for me with this. BUT… it’s the soft, not set state that seems to loose to me. Maybe I’m just thinking it *should* be less loose but it’s fine like this. 🙂



  82. Maram on October 26, 2016 at 1:20 pm

    Hello there Gemma! Lemme just start of by saying that you’re my go to website for any recipe I’m looking for and your recipes never fail me. Thank you so much for that ❤️❤️❤️ I would like to know if this recipe is enough to frost 12 cupcakes?? And how can I store it if I wanna make the buttercream a day before??

    Thank you so much for everything!!

    Maram from Saudi Arabia

    • Profile photo of Gemma Stafford Gemma Stafford on October 27, 2016 at 1:21 am

      Hi Maram, this will do more than 12 cupcakes, so make some more, and freeze them!
      If you make the day before you can pop it into the piping bag, and into the fridge, ready to go! I usually put it into a second bag, remove about 1 hour before you wish to pipe it, it needs to come to room temperature to force through the nozzle 🙂

  83. Profile photo of dexinemae dexinemae on November 4, 2016 at 11:35 pm

    Hi chef, i usually have grainy buttercream frosting 🙁 what do you think is wrong with it?

    • Profile photo of Gemma Stafford Gemma Stafford on November 5, 2016 at 3:50 am

      Hi there, you are not beating it long enough, or you are using the wrong sugar! The sugar needs to be powdered sugar, if you cannot find this you can make your own (recipe here). Baking is a science, and you need to think about what you are trying to achieve. Beat the butter (real butter), add the sugar, and beat for about 4 mins, the sugar dissolves in this process, the addition of the milk, or cream further assists in this, so know what you are trying to achieve, this really helps! Gemma 🙂

  84. Profile photo of leibakes leibakes on November 5, 2016 at 4:19 pm

    Hi Gemma! I was wondering if you have a swiss meringue butter cream recipe or a kind of frosting that would hold it’s form even on a hot and humid environment. On a cloudy day we would be a 28C most days we get 32-37C weather..BTW, I’ve tried a couple of your recipes like oreo cake, beignets and your pop tarts.

    • Profile photo of Gemma Stafford Gemma Stafford on November 6, 2016 at 3:59 am

      This is a great idea for a basics recipe, I will get to it. It is a great staple to get to grips with, and delicious too, thank you for reminding me of this 🙂

  85. Victoria on November 7, 2016 at 9:02 pm

    Hi Gemma,

    I made your icing recipe, and its delicious! However the batch I made was too much for the cake i baked. I have another party in about 2 weeks, would I be able to freeze the icing?

    • Profile photo of Gemma Stafford Gemma Stafford on November 8, 2016 at 2:26 am

      Hi Victoria, YES! this is not a problem. I find it best to freeze it in a sealed container, remove to fridge the night before you need it, then to room temperature for about one hour, then give it a whisk again before using 🙂

  86. Profile photo of Razan EE Razan EE on November 8, 2016 at 12:39 pm

    Razan here, so heres the thing I was thinking of making some cupcakes for my school bake sale so do you know how much this recipe would serve and where do I store them
    Thanks❤💜💛💚💙💋
    Razan

    • Profile photo of Gemma Stafford Gemma Stafford on November 9, 2016 at 1:44 am

      Hi Razan, the question is how many do you need to bake? The buttercream frosting is a big mix, and should well cover 36 – 48 depending on how you use it.
      You always need to store any dairy product in the fridge, in a closed container, Gemma 🙂

  87. Profile photo of Razan EE Razan EE on December 9, 2016 at 5:11 am

    hey
    so is there any w can make this recipe without using an electric hand or stand mixer
    thanks

    • Profile photo of Gemma Stafford Gemma Stafford on December 9, 2016 at 12:42 pm

      Hi Razan,
      Sure you can, this is how it was always made in the old days 🙂

      • Profile photo of Razan EE Razan EE on December 9, 2016 at 1:46 pm

        well when I tried your white velvet cake with strawberry buttercream frosting the frosting wasn’t like
        yours do you know what I did wrong
        PS I didn’t use a stand or electric mixer???

        thanks

        • Profile photo of Gemma Stafford Gemma Stafford on December 10, 2016 at 2:43 am

          Hi Razan,
          I cannot tell what went wrong for you.
          My best guess is that the butter and sugar was not whipped sufficiently. As it is being whipped it turns white in color, then you add the milk, or puree, or whatever you are using, and whip it well again. This dissolves the sugar further and gives a lovely creamy finish.
          Gemma 🙂

          • Profile photo of Razan EE Razan EE on December 10, 2016 at 1:59 pm

            well can I make this recipe on the stove



          • Profile photo of Gemma Stafford Gemma Stafford on December 11, 2016 at 2:46 am

            Why would you do this Razan, there is no heat required for this recipe.
            Do go back to the recipes and read them, check out the videos too, then you will have the answers!
            gemma 🙂



  88. Profile photo of Razan EE Razan EE on December 10, 2016 at 2:01 pm

    like the merange buttercream frosting?????????????????????????

  89. Susan on December 16, 2016 at 6:20 pm

    Love this recipe. Glad I read the comments. I was going to ask how much cocoa to sugar to use for chocolate frosting. Need that tomorrow for cupcakes for kids at church. Thanks Gemma for all the wonderful recipes and tips. Love watching your videos and I love your bangs. They are so cute 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on December 17, 2016 at 3:06 am

      Hi Susan,
      Add one tablespoon with the powdered sugar, sieve together. You can actually adjust it if it is not strong enough, or add some melted dark chocoate, this is delicious!
      Gemma 🙂

  90. Chintana on December 18, 2016 at 6:39 am

    Hi Gemma, I used the same measurements and also sifted the sugar too but my texture of the buttercream is not the same. It’s turning out a little coarse and not so smooth. I use a hand blender because i make small quantities so is that the problem?

    • Profile photo of Gemma Stafford Gemma Stafford on December 19, 2016 at 2:11 am

      Hi again,
      i am presuming here that you used powdered sugar, and that your butter was real butter and soft enough to beat. It is important to beat the butter and sugar really well before adding the milk. I really cannot be precise as I do not know exactly what you did, and what you used. I suggest you go back to the recipe and this will inform you. A hand mixer is perfectly fine for this,
      Gemma 🙂

  91. Rachel on January 4, 2017 at 9:03 pm

    Hi Gemma,

    I would like to make enough buttercream for one or two mug cakes with none left over since I have a rare need for it. I don’t want to freeze any either. Is the best way to simply use the 1:2 ratio for butter to icing sugar, add a touch of milk and beat with a wooden spoon?

    Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on January 5, 2017 at 8:17 am

      Hi Rachel,
      you answered your own question, I did not see this when I responded to th first one! exactly right,
      Gemma 🙂

  92. Profile photo of Mahnoor Zeeshan Mahnoor Zeeshan on January 13, 2017 at 4:46 am

    Hi Gemma,
    I love your baking ,,,, can u tell me what can we do if the frosting is not thick ???

    • Profile photo of Gemma Stafford Gemma Stafford on January 13, 2017 at 1:47 pm

      hi there,
      I do not know why it would not be thick! If oyu follow the recipe exactly, butter, sugar, and a little milk/cream, there is no way that it can be thin!
      Gemma 🙂

  93. Profile photo of Mahnoor Zeeshan Mahnoor Zeeshan on January 15, 2017 at 12:07 am

    Oh thanks alot 🙂

  94. Tugba Turel on January 15, 2017 at 11:01 pm

    Hello Gemma, i just found your website and i am new at buttercream frosting. i have been looking something that i can make flowers with bcfrosting. every recipe has powdered sugar in it but your’s confectionar/regular sugar. so i just want to make sure that am I right? my frostings are not that good to me. i don’t use any shortenings or other products. I mostly use heavy whipping cream(to cover my cakes) it is healthier and not too sweet but cant’t make flowers with that. that’s why i am looking for the right recipe for butter cream frosting. thank you in advance for sharing your knowledge with us. looking forward to hearing from you.

    • Profile photo of Gemma Stafford Gemma Stafford on January 16, 2017 at 11:56 am

      hi there,
      Icing sugar, is powdered sugar, is confectioners sugar. This is what oyu need for buttercream frosting, it is essential. There is a recipe here to make your own powdered sugar too.
      Whipped cream is great for a light cake, or meringue. Mid weight cakes are better with buttercream, you do not need to make it too heavy, just put on a thin layer, then refrigerate it, and apply a second light layer. Then practice with your icing tips, there is one for every type of decoration. Russian frosting tips are great too, and easy to use, have fun! Swiss buttercream holds up better too, depending on the purpose, it all takes practice.
      Gemma 🙂

  95. Tugba Turel on January 16, 2017 at 3:19 pm

    thank you very much. I will practice more. Hopefully my frostings will be better

    • Profile photo of Gemma Stafford Gemma Stafford on January 17, 2017 at 9:02 am

      Yes, it is all about the practice!
      Gemma 🙂

  96. Iqra on January 18, 2017 at 1:10 pm

    Hi Gemma I just found your YouTube channel a few days ago and I’m in love, I’ve watched almost most of your videos and read their recipes, I’m to scared to try anything because me and buttercream don’t get along ,I’ve it tried before and it didn’t work out, I’m hoping with trying your recipe here I can finally make it, but I do have a few questions , what type of vanilla do you use, or would recommend like pure vanilla extract or vanilla bean paste ( I live in Dubai and can’t take alcohol because pure vanilla extract usually have alcohol in them) but can I replace that with the paste? And if so how much ? Also for the butter, can I use any butter that’s available In the market or is there a specific brand that’s good for butter cream? I read that the higher the butter fat the better the butter cream is it true and should I do that?
    Much love from Dubai we’d love to have you here , my mom loves your videos as well and if you ever do have any event here I’d love to come and meet you and get to know you!

    • Profile photo of Gemma Stafford Gemma Stafford on January 19, 2017 at 12:15 pm

      Hi Iqra,
      what a lovely comment! I would love to visit Dubai one day, perhaps I will get the chance next year.
      Butter is generally full fat, when it is pure dairy butter. I love irish butter, Kerrygold, and I do know it is distributed worldwide. This is a butter made with the cream from grass fed cows, pretty special!
      Lurpak is a Danish one and is also really good too, also grass fed cows by and large.
      Margarine is not butter, it is a hydrogenized vegetable oil, and will not make a good buttercream frosting.
      butter is usually sold in a foil pack, not a tub, this is a good tip!
      Vanilla paste is a lovely thing, really it is pure vanilla, half a teaspoon of this will add great flavor, I like to mix this with a little milk or water to dissolve it and distribute the seeds.
      I do hope you get baking, start with a small recipe, cookies for instance, your confidence will grow when you have success.
      I am happy to have you with us,
      Gemma 🙂

  97. fatema on January 22, 2017 at 2:58 am

    hi

    • Profile photo of Gemma Stafford Gemma Stafford on January 22, 2017 at 8:40 am

      Hello Fatema,
      It is good to have you with us,
      Gemma 🙂

  98. Profile photo of Millie Sansby Millie Sansby on February 4, 2017 at 1:17 am

    Hi Gemma, just another idea for your highly useful Bold Baking Basics series, please could you do an episode of full proof Cream Cheese Icing because I’m still to get a frosting that isn’t too loose to pipe? Or I believe you show how it’s done on for best ever carrot cake video?

    • Profile photo of Gemma Stafford Gemma Stafford on February 4, 2017 at 2:07 am

      Millie, this is an issue related to the type of cream cheese you are using.
      Here in the US I can get a block of cream cheese, which is dry (ish) and does not become watery when mixed with other ingredients.
      Making your own version is worth a shot too, this is a dry cream cheese too, the recipe is here on my website.
      If you live in the UK I know that the cream cheese tends to come in tubs, designed for spreading, and a different product.
      My Mum has this problem too, she has found that the Tesco own brand, full fat tub works perfectly for her, and is really good value too.
      I do hope this helps you,
      Gemma 🙂

  99. Profile photo of Millie Sansby Millie Sansby on February 4, 2017 at 3:24 am

    Thank you so much Gemma, you’ve inspired me to maybe have my own Bold Baking business or youtube channel when I’m older along with all the other youtube bakers I adore watching. You are just amazing 🙂 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2017 at 3:13 am

      Hi Millie,
      That is great, and I wish you well. You need to get baking too, so that you will develop your skills, and learn a lot!
      Gemma 🙂

  100. Janet Samarin on February 15, 2017 at 3:36 pm

    I tried the frosting today and I think the butter wasn’t the greatest which I used Costco Kirkland salted butter. What brand of butter is the best to make the frosting. I heard Kerry gold pure Irish butter is good. Pls help! Also if I freeze the frosting how long can I freeze it. So I’m a newbie on your site you have some great food items……yummy

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 8:52 am

      Hi there Janet,
      This is a real butter, and though I would say Kerrygold butter is great, this brand should work for you. I prefer to use an unsalted butter in frosting, it plays to the sweetness. following the method is important here too, you need to whip the butter really well through the process, and as you add the sugar too. Effectively the sugar ‘melts’ into the butter and the milk/cream acts to soften this further, to make it creamier. you can re-whip this if you think it was not whipped enough. It will keep in the freezer for some long time when well wrapped, but i like to make what I need and use it right away. It is easier to manage when it is freshly made,
      Gemma 🙂

      • Janet on February 16, 2017 at 10:55 am

        Thank you for getting back to me. How would you make the frosting more stiffer or do you have another frosting recipe that does.
        Thank you
        Janet

        • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 1:45 pm

          Hi Janet,
          I do not know why it is not stiffer! it should be firm enough to pipe well, retaining the ridges of the piping tip. Be sure you have the recipe right, then add more icing sugar until it is firm enough for you. I am a bit confused, if your proportions are according to the recipe, and you followed the instructions, this should work for you,
          Gemma 🙂

  101. Anu Philip on February 17, 2017 at 10:51 pm

    Hello Gemma,
    Is this butter cream recipe suitable for piping roses with a 104? Would I have to add more icing sugar to make it more stiff.?

    • Profile photo of Gemma Stafford Gemma Stafford on February 18, 2017 at 7:43 am

      Hi Anu,
      Yes! this is perfectly good for piping. If you wish to stabilize it you can use the Swiss buttercream. This is a stronger structure, but the original is great in normal circumstances,
      Gemma 🙂

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