Your #1 Online Baking Destination!


Vanilla Buttercream Frosting Recipe: Follow my chef-tested technique to making the best ever icing recipe!

How To Make The Best-Ever Vanilla Buttercream Frosting

Save Recipe

Make the Best-Ever Vanilla Buttercream Frosting recipe with my chef-tested tips and techniques for the perfect buttercream icing every time!


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 for: How to Make the Best Ever Vanilla Buttercream Frosting. Watch my step-by-step video below and get all my best tips on how to make icing (along with a complete recipe below!):

How to Make Buttercream Frosting?

How do you make fluffy buttercream icing? The secret ingredient in my buttercream frosting is time.

Most people whip their butter for a few minutes then start adding in sugar and expect a light and airy result, but it’s never achieved. This frosting recipe takes its literal sweet time to really incorporate as much air as possible into the butter. This means allowing your butter to whip to perfection for a full 7-8 minutes. Only then do I add in sifted powdered sugar one spoon-full at a time.

While this takes a bit of patience, follow my steps and you will have the best buttercream frosting every time:

  1. Get Some Air: Use an electric stand mixer or hand mixer. For the stand mixer, use the whisk attachment because this will get all of the air into your frosting.
  2. Soft Butter is Everything: The most important thing that you need is to have soft butter. If you leave your butter out at room temperature for around three hours, it will be a lovely texture for you to start whipping. This is super important and the base of your frosting.
  3. Whip it Good: Turn your machine on a medium high speed and beat the butter by itself for around eight minutes. Get your butter light and fluffy before you add in any sugar.
  4. Sift your Sugar: While the butter is whipping, sift your your icing sugar (powdered sugar). It is really important to sift it because you want to get a lot of air in there and make sure there are no lumps. This will give you a lighter frosting as well.
  5. Spoonful by Spoonful: Once your butter is pale and light, add in your sugar spoonful by spoonful. Add in a spoonful, let it fully incorporate, and then add in your next one. Make sure your machine is on medium high speed here because we want to incorporate all of the lovely air that is going to give us a soft, fluffy frosting.
  6. Finishing Touches: When all of your sugar is added in, add in vanilla extract and a little bit of milk. What that does is it just lightens up your frosting. Turn the machine back on high speed and let everything incorporate. In just a few few minutes, you will have perfect frosting.

How to make buttercream frosting, how to make frosting, homemade buttercream frosting, how to buttercream frosting, Buttercream recipes, how to make frosting, homemade frosting, hot to frost a cake, how to decorate a cake, simple cake decoration, perfect frosting, buttercream recipe, foolproof buttercream, easy buttercream recipe, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

WHAT IF MY BUTTERCREAM FROSTING ISN’T STIFF ENOUGH?

What do you do if you’ve followed my tips but you find your frosting just isn’t stiff enough? The first thing I’d suggest is to chill the buttercream frosting. By bringing down the temperature, the frosting should tighten up immediately. This is a great trick for buttercream frosting that may have been over mixed, or made at too warm a temperature. If this does not seem to do the trick, try adding more sifted powdered sugar, 3 tablespoons at a time. With just a few extra tablespoons of sugar, your frosting will transform and be so much easier to work with, saving you from wasting ingredients.

How to make buttercream frosting, how to make frosting, homemade buttercream frosting, how to buttercream frosting, Buttercream recipes, how to make frosting, homemade frosting, hot to frost a cake, how to decorate a cake, simple cake decoration, perfect frosting, buttercream recipe, foolproof buttercream, easy buttercream recipe, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

WHAT IF MY BUTTERCREAM FROSTING IS TOO THICK?

If your frosting feels too thick, there is no reason to start over from scratch on a new batch. Simply add milk 1 tablespoon at a time to your Buttercream Frosting until you reach your desired consistency. From there, simply pipe or frost as normal. You’ll be surprised how little milk you actually need to fix this problem. This will not at all affect the flavor of your frosting, regardless of what is in it.

How to make buttercream frosting, how to make frosting, homemade buttercream frosting, how to buttercream frosting, Buttercream recipes, how to make frosting, homemade frosting, how to frost a cake, how to decorate a cake, simple cake decoration, perfect frosting, buttercream recipe, foolproof buttercream, easy buttercream recipe, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Get More Frosting & Cake Recipes

And be sure sign up for my FREE Newsletter for more Bold Baking Tips and recipes every week, and follow us on Facebook for the latest baking videos!

4.28 from 315 votes
How to make buttercream frosting, how to make frosting, homemade buttercream frosting, how to buttercream frosting, Buttercream recipes, how to make frosting, homemade frosting, hot to frost a cake, how to decorate a cake, simple cake decoration, perfect frosting, buttercream recipe, foolproof buttercream, easy buttercream recipe, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes
Gemma's Best-Ever Vanilla Buttercream Frosting (Master Recipe)
Prep Time
15 mins
Total Time
15 mins
 
Learn how to make my easy, Best-Ever Vanilla Buttercream Frosting recipe, which is perfect for my Vanilla Birthday Cake and any of my cakes & cupcakes.
Course: Dessert
Cuisine: American
Servings: 12
Ingredients
  • cups (12oz/340g) butter, softened
  • 6 cups (1lb 8oz/680g) icing sugar (powdered 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 icing 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 or milk.
  4. Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.
  5. Use the buttercream straight away or keep it refrigerated for up to 4 weeks. Before use, make sure it comes to room temperature.

Watch the Recipe Video!

Recipe Notes

I have updated this recipe to add more sugar to the frosting. This is the new, improved version.

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

49 Images
Submit Your Photos
jan_estan
Freyia
Knkush of Honey Cake Bakers www.honeycakebakers.co.uk
Sneha Motadoo
Elizlemieux
Zaina
Ruth Lefcoe
Nana Osei-Tutu
SudhaMurali
Nana Osei-Tutu
Gladys Colobong Tedesco
Andyt
Nells
AishaAY
DuCouteau
Dana Marie
Musarrat
Renee Loomis
Laurie Baughman
Akosua
khraj
Jaminah Laganzo
GraceandLia
Fred Griull
Julie Knutsen
Holli Schultz
jjsnowflake
NikkiSixx87
karlaleggett
LadyJayne
Maureen
Jerene
Ufuoma
AnnieD2018
LexiNicole
Rachel Han
little_nat_84
Kathy Godinez
philangie
Masa52484
Sanitasiro
Allison Skinner Wilson
Allison Skinner Wilson
Wendy Easey
Yolande Steyn
uhhyeah0ok
gemmie
Carve and Craves by Chesa
Carve and Craves by Chesa
mug_logo_150
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.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

908 Comments

Write a Comment and Review

  1. Jessica Gessl on December 12, 2018 at 10:20 pm

    Can I use margarine in place of butter? My son has a dairy allergy and I want a frosting that I can make a smooth finnish on his cake. If this is not a good recipe to substitute margarine with do you have any recommendations?

    Thank you!

    • Gemma Stafford on December 13, 2018 at 3:42 am

      Hi Jessica,
      There are other ways to do it. You can use margarine for this, but it tends to have a flavor. you may like this one: (https://www.biggerbolderbaking.com/chocolate-fudge-frosting/) great if you are using chocolate, sets up well too with margarine, the block one, for baking.
      Try this one too:(https://www.biggerbolderbaking.com/lemon-meringue-cake/) kids love this type of frosting, and it is easy too.
      I hope this is of help. The spread type margarines are good for buttercream too, but they tend to be soft, they do not set up so well. good on cupcakes though!
      Gemma 🙂

  2. Kimberly on December 10, 2018 at 5:23 pm

    Hello Gemma, thank for all your awesome recipes. I made the buttercream and followed the recipe perfectly. My icing still seemed a bit yellow instead of bright white. Any tips?

    • Gemma Stafford on December 11, 2018 at 5:00 pm

      Hi there, that can happen because of the vanilla extract, you can add less for a whiter color but i find it worth it because of the flavor. Also cheaper butter tends to be lighter in color so maybe try that. Enjoy!

  3. SANDRA ARCE on December 10, 2018 at 10:35 am

    hi my apologies if you answered this question before but do you use Unsalted butter or Salted butter it doesn’t specify in your recipe- And which one do you recommend for better tasting , thanks a lot!

    • Gemma Stafford on December 11, 2018 at 12:57 pm

      I use unsalted but you can use any kind you like 😀 Enjoy!

  4. Kimberly on December 10, 2018 at 4:57 am

    Hi Gemma. Thank you for this recipe, I too have struggled with making buttercream I did this recipe exactly like you said and it is a good consistency however to me it always looks still a little yellow and not white like yours looks? Thank you

    • Gemma Stafford on December 11, 2018 at 5:04 pm

      Hi there, that can happen if you use good quality butter or dark vanilla extract. Not to worry it will still taste lovely!

  5. Coleen on December 9, 2018 at 7:15 am

    This came out right after an hour in the fridge but it is very, very sweet.

    • Gemma Stafford on December 10, 2018 at 1:48 am

      Hi colleen,
      buttercream is sweet, it is the nature of it. The trouble with tasting this in isolation is that it can seem overwhelming, but it is meant to be eaten in proportion to a cake, a little buttercream with each bite. This is a traditional recipe, it has always been this way.
      There are other frostings if you choose to use them. You might like this one (https://www.biggerbolderbaking.com/gluten-free-chocolate-cupcakes-sugar-free/). Olivia is our alternative baker here at BBB, her focus is low sugar, try this one too.
      Thank you or being in touch,
      Gemma 🙂

  6. Yusrina on December 8, 2018 at 7:55 am

    Hello Gemma,
    I need to frost a cake 20cm but I want to cut down the sweetness,so how much icing should I put so that it is not too sweet,thank you

    • Gemma Stafford on December 9, 2018 at 1:56 am

      Hi there,
      A 20cm cake will take about 1/2 of the quantity of frosting in this recipe. If you are frosting the whole cake, and if it is cut in two pieces, then a skim of frosting will do it. Do apply a really light crumb layer, then refrigerate to firm it, then a light top coat, it will be easier when the crumb layer is cold.
      I hope this helps. The thing to remember is that you need only a little frosting per bite of cake, it is all about balance,
      Gemma 🙂

  7. Rosemarie Lisi on December 1, 2018 at 11:55 pm

    I used your recipe for vanilla and chocolate fudge buttercream on my half moon cookies and the frosting was perfect! Thanks so much! One question- when using the frostings on cookies do you have to refrigerate the cookies afterwards or can they safely stay on the counter until they have been eaten?

    • Gemma Stafford on December 2, 2018 at 5:19 am

      Hi Rosemarie,
      Thank you for your kind words. I am delighted this recipe worked for you.
      This really depends on where you live. In a warm place the fridge will be best, this is a dairy thing, so will spoil if it melts. In Ireland, where I grew up, it was rarely necessary to refrigerate this type of thing. The temperature hardly ever went over 18C.
      Thank you for being in touch,
      Gemma 🙂

  8. Jaz on December 1, 2018 at 5:02 pm

    THANK YOU for this recipe! I tried another recipe and it was a complete DISASTER. But I just tried your recipe and it came out absolutely PERFECT! Saved my cousin’s 9th birthday party :).

    • Gemma Stafford on December 2, 2018 at 3:51 am

      Hi Jaz,
      thank you for this very kind review of this recipe.
      I am delighted this worked well for you, and that you saved the day, well done,
      Gemma 🙂

  9. Mich1227 on November 28, 2018 at 1:33 am

    Hi Gemma
    I’m from South Africa and I love your website and I’m stuck on your Youtube Channel. Thanks for the awesome recipes and tips. Just a quick question…. what frosting is better… basic buttercream or swiss meringue buttercream. Which one holds up the longest?

    • Gemma Stafford on November 29, 2018 at 8:28 am

      Hi,

      Really glad you like my videos!! Thanks for being with us.

      Your question is a great one. Buttercream is by far the best and easiest to work with. It is great for piping and it holds up really well at room temperature.

      Hope this helps,
      Gemma.

  10. Amanda Turner on November 27, 2018 at 5:42 pm

    Hi Gemma! I am going to make a half a batch of this tonight and I need to make peanut butter frosting but I am not sure how much peanut butter to add to the frosting. Can you tell me how much?

    Thank you!

    • Gemma Stafford on November 28, 2018 at 3:37 pm

      I would suggest 1/2 cup, YUM! Enjoy!

  11. Diana on November 26, 2018 at 10:11 pm

    Hi Gemma,
    I’ve made your buttercream 3 times now, but still can’t get that smooth consistency without the fine grittiness. I’ve used the stand mixer as well as handheld. I know it’s about patience but from start to finish it’s taken me 2hrs to get it to an OK state with the hand mixer as I find I can incorporate the icing sugar much better. It’s in the fridge for now to use tomorrow. Would you recommend I switch to the balloon whisk on my kitchenaid handheld mixer on high speed?

    • Gemma Stafford on November 27, 2018 at 1:04 am

      Hi Diane,
      I cannot understand this, and I get it from other bold bakers too. If the powdered sugar/icing sugar is as it should be, then the beating in the butter will start the dissolving of it as it incorporates, and a little milk/cream will finish it off.
      I am wondering if it is about expectations! It should not take that amount of time to whip this up, really 20 minutes should do a big batch easily. Having refrigerated this you will need to take it back to room temperature and whisk it again, I would use the beaters.
      I am really sorry, I cannot think why this would happen, I am at a loss.
      Gemma 🙂

      • Diana Keating on November 30, 2018 at 10:30 pm

        Hi Gemma,
        The buttercream always gets great comments from everyone regardless of me tasting the fine texture! Maybe it could be my expectations and also the salt I use, Pink Himalayan, and the amount, I like just a little bit more.

        • Gemma Stafford on December 1, 2018 at 2:53 am

          Hi Diana,
          Funny you should say that, I was actually thinking this recently, as you are not the only person to talk about gritty buttercream.
          I was wondering about two things, are they adding a little milk, which helps to dissolve the sugar, or is it about expectations!
          The salt may be a bit gritty too, but I am guessing you will know if it is the salt causing the issue for you. you do sound like me, an extra pinch of salt never does any harm!
          Thank you for being in touch,
          Gemma 🙂

      • Chrys Criminger on December 9, 2018 at 2:46 pm

        Humidity plays a huge part in making buttercream icing. I try to avoid making any icing when its humid as I find it does not come together as it should. Also, I make my buttercream a day or two in advance and then freeze it as that seems to smooth it out a lot more.

        • Gemma Stafford on December 10, 2018 at 3:20 am

          Hi Chrys,
          Yes, it makes sense. Powdered sugar is highly absorbent, like blotting paper, so it would be a challenge. Storing ingredients in a cool place, in an airtight container will help too. A tough one, like altitude too, challenging.
          Thank you for adding this input,
          Gemma 🙂

  12. Richard on November 18, 2018 at 8:37 am

    Hi Gemma,

    Do you use salted or unsalted butter for your buttercream? Or does it not matter? Looking forward to making some of your recipes for Thanksgiving dessert!

    • Gemma Stafford on November 20, 2018 at 3:07 am

      Hi Richard,
      I tend to use salted butter in everything, but it really is to your own taste. I grew up with Kerrygold, which is slightly salted, so that is my taste.
      I do hope you like my recipes, thank you for being here with us,
      Gemma 🙂

  13. Ashley on November 17, 2018 at 7:53 pm

    How can you make buttercream frosting with out a mixer

    • Gemma Stafford on November 18, 2018 at 2:36 am

      Hi Ashley,
      This is something which was made at home, by home cooks, for generations, well before mixers were invented. You use a wooden spoon, and a lot of elbow grease. Make sure you butter is soft, not melted, just soft enough to cream, add the sugar and beat it like mad! good exercise for your arms too!
      I hope this is of help,
      Gemma 🙂

  14. Az Zahra Metasophia Hanifa on November 9, 2018 at 9:46 am

    Hi Gemma. I made this tospday, but i halved the recipe and that means i only used 3 cups of icing sugar, right? The texture is good, but my family and I found it to be tooooo sweet. My parents didnt wanna eat it and my sweet-tooth brother even complaied that its too sweet. Im personally hesitant to eat it too because i dont want to Consume that much sugar. Now im confused on what to do with the remaining buttercream. Is there anything i can do to somewhat reduce/fix the sweetness? Can I reduce the amount of sugar next time i make this again, and is there any way to make it less sweet without ruining the texture?
    I also want to ask, can I store cake/cupcake batter in the fridge to bake some of it later if i dont want to bake it all in one day? Thank you 🙂

    • Gemma Stafford on November 9, 2018 at 9:52 am

      HI there, great question. If you want to make it less sweet you can add more butter. The texture will not be as stiff so the frosting will need to be kept colder once used. That said, it is the sugar that gives the buttercream its texture.

      • JC on December 4, 2018 at 12:21 pm

        Can you add the additional butter into the already made batch of buttercream to reduce the sweetness?
        Thanks!

        • Gemma Stafford on December 7, 2018 at 2:49 am

          Hi Jc,
          buttercream is a proportional recipe, it is what it is. Adding more butter will not improve it. the secret is to use it sparingly, the proportion of cake to frosting is what matters, you should not be eating buttercream on its’ own.
          I hope this is of help,
          Gemma 🙂

  15. Leanne on November 8, 2018 at 2:47 am

    Hi Gemma I mostly make fondant covered cakes. Which of your buttercreams between this recipe and your swiss meringue buttercream would you think is better to layer and cover a cake beneath fondant both now in the autumn/winter time and summertime in Ireland?

    • Gemma Stafford on November 8, 2018 at 3:47 am

      Hi Leanne,
      Generally in Ireland buttercream is a safe thing, this summer may have been the exception to the rule. I would stick to that. Get your crumb layer set up in the fridge and I think all will be well, it is the traditional way to do this.
      Swiss meringue buttercream is a lovely light thing, especially for decorating cupcakes etc. I think it unnecessary for this function.
      Sounds like you have a good handle on what you are doing Leanne, good for you, fondant is a tricky enough thing!
      Thank you for being here with us,
      Gemma 🙂

  16. sarah on November 6, 2018 at 11:31 am

    Hi

    Can i put a photofrost (edible picture) on the frosting, or it’s going to melt?
    I would have to put it in the fridge as the party is in the evening, but i have a feeling that if i put it in the fridge it’s gonna get moist..?
    Please advise.
    Thanks

    • Kevin Kurtz on November 6, 2018 at 7:52 pm

      Hi Sarah,

      I’m not sure what photo frost is but just o you know this is a really great frosting to work it and it doesn’t get moist or damp in the fridge.

      Hope this helps,
      Gemma.

  17. DL on November 6, 2018 at 1:03 am

    Hi,

    Can you double check the proportions? In one of the comments you said butter to sugar ratio is 1:2. But the recipe lists 1.5 cups butter for 6 cups of sugar. That’s a 1:4 ratio.

    • Gemma Stafford on November 6, 2018 at 2:04 am

      Hi there,
      If you measure by scales, either digital or imperial, then the proportions will be 1:2.
      This is about the weight v volume!
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
      I hope this is of help to you,
      Gemma 🙂

      • DL on November 6, 2018 at 1:19 pm

        Thanks for explaining the concept of density but you still did not answer the question. In a comment thread you said the ratio in cups is 1:2 (1 cup of butter 2 cups of sugar) but in the recipe you say 1.5 butter, 6 sugar. In both examples you used cups. So you are comparing cup to cup but gave 2 different rules (1:2 in the comments and 1:4 in the recipe). I am just trying to figure out which one is correct.

        • Gemma Stafford on November 7, 2018 at 2:23 am

          Hi there,
          You cannot use the ratio in relation to cups, that was the point of explaining the difference between weight and volume.
          Think feathers and rocks to get the idea, one cup of feathers is in no way equivalent to one cup of rocks, they are different weights.
          The proportion works for weight not volume,
          Gemma 🙂

  18. Zainad on November 3, 2018 at 8:02 am

    Hi Gemma, thanks for sharing your invaluable tips. I have one question though. I use a handmixer and whenever I make butter cream icing mine isn’t fluffy enough to pipe effortlessly as in the you tube videos. Please advise on how to achieve the fluffy texture with a handmixer. Thank you in advance

    • Gemma Stafford on November 4, 2018 at 6:32 am

      Hi there,
      God question! first of all have your butter at room temperature, nice and soft, without being melted. Then beat it, on its own for a few minutes, then add the sugar and continue to beat really well. The added milk/cream will dissolve the sugar a bit and also add to the soft texture of this buttercream. Take your time, it does take a few minutes. You will see the color changing slightly, becoming more white, then it is right!
      I hope this will help, it is perfectly possible to make this by hand,
      Gemma 🙂

  19. jengsam on October 28, 2018 at 1:19 am

    Hello Gemma! I would like to ask how to make Buttercream Frosting that is pipable and will not melt easily but will also taste good. Thanks and God bless.

    • Gemma Stafford on October 28, 2018 at 7:19 am

      Hi there,
      butter will melt at high temperatures, it is inevitable. buttercream needs to be refrigerated up to the time of serving. Swiss meringue buttercream may hold up better, and adding a touch of cornstarch (VERY LITTLE) may also help. However it is dairy and dairy needs to be kept cold.
      I hope this helps,
      Gemma 🙂

  20. Nicoline Fon on October 26, 2018 at 2:31 pm

    Thanks Gemma I am looking forward to improve my Buttercream frosting with this recipe

    • Gemma Stafford on October 27, 2018 at 7:50 am

      Please do let me know how you get on. 🙂

  21. Jennifer Drews on October 25, 2018 at 5:27 pm

    How much cocoa should I add to make this chocolate buttercream?

    • Gemma Stafford on October 27, 2018 at 7:27 am

      Hi Jennifer! Here is my flavored buttercream recipes. It depends upon how much you want to make but it will be just over a cup of cocoa powder. I hope you enjoy!

  22. Jodie Vasiliou on October 25, 2018 at 11:04 am

    Hi Gemma!
    Just wanted to know what the reason is that you,don’t have a show on television ! Love your recipes…
    Jodie

    • Gemma Stafford on October 27, 2018 at 7:24 am

      Hi Jodie! Thank you for your lovely note. I was fortunate enough to be a guest judge on Food Network’s Best Baker in America. You can always let the Food Network know. 😉 Thank you so much for your support. 🙂

  23. KRIS on October 21, 2018 at 9:24 pm

    Good day!how can i make the frosting into colored?(like pink)no strawberry hr in my place,f there is its too expensive…can i use food coloring?

    • Gemma Stafford on October 22, 2018 at 2:25 am

      Hi Kris,
      Yes! That is what I would use to give color to a frosting. Take it easy, a little color goes a long way.
      Strawberries are expensive, I know this, it seems that this is true everywhere. Perhaps this is because they are seasonal, or labor intensive. Very delicious when you can have them though!
      Thank you for being in touch,
      Gemma 🙂

  24. Valeriesultan on October 18, 2018 at 4:12 pm

    About how much cups makes this recipe, I think I already ask it but can’t find my notes sorry 😁

    • Gemma Stafford on October 19, 2018 at 2:35 am

      Hi Valerie,
      This is a big recipe, and it makes about 8 cups of buttercream.
      The good thing is that this is a proportional recipe, it is easy to take it up or down.
      the proportions are 1 of butter to 2 of powdered sugar. (1 oz of butter/2ozs powdered sugar, 3ozs butter/6ozs powdered sugar etc)
      I hope this is of help, you can keep this in your head!
      Gemma 🙂

      • Valeriesultan on October 26, 2018 at 6:28 am

        Yes it helps a lot

  25. Syeda Maryam Ahsaan on October 5, 2018 at 11:43 pm

    When we add milk in butter cream than is it room temperature our cold?

    • Gemma Stafford on October 6, 2018 at 2:55 pm

      The milk is cold, Syeda 🙂

      Best,
      Gemma

  26. Brianna on October 5, 2018 at 10:40 pm

    Can I substitute butter for a margarine, like Country Crock?

    • Gemma Stafford on October 6, 2018 at 2:54 pm

      Hi Brianna,

      Butter will yield the best results. Country crock would not be the best choice to use for a frosting as the flavor is stronger than butter.

      Best,
      Gemma

  27. Patriciapenrice on October 5, 2018 at 9:16 pm

    How to make a cheese cake without baking

  28. Cillie on October 5, 2018 at 3:25 pm

    Hi! Will this recipe work with Russian Tips?

    • Gemma Stafford on October 6, 2018 at 3:26 pm

      Yes, this frosting is perfect for Russian tips 🙂

      Best,
      Gemma.

  29. Lindsay on October 5, 2018 at 2:08 pm

    Do you sift the sugar before or after measuring?

    • Gemma Stafford on October 6, 2018 at 2:57 pm

      I sift it after measuring it, Lindsay.

      Best,
      Gemma

  30. Sheila Johnson on September 30, 2018 at 5:56 pm

    Gemma, love listening to your voice/accent. Can you freeze this for later use? Can it be kept in fridge for any length of time? Have told my friends about your website. Tx, Sheila

    • Gemma Stafford on September 30, 2018 at 9:22 pm

      Hi Sheila,

      Aw I’m really happy to hear that. Thanks so much for spreading the word.

      Keep the buttercream in the fridge for up to 2 weeks. It lasts for ages.

      Best,
      Gemma.

  31. Allissa mecado on September 26, 2018 at 7:28 pm

    I just made the frosting did exactly what you said but mine isn’t fluffy I added more icing sugar but really didn’t make a difference how can I fix it

    • Gemma Stafford on September 29, 2018 at 5:54 pm

      Hi Allissa,

      So what you need to do is whip up the room temp butter well and slowly add the sugar. Then once all the sugar is in there turn up really high and beat for 2-3 minutes to incorporate more air. This will make it fluffy.

      Best,
      Gemma.

  32. Marlene N. on September 24, 2018 at 6:55 pm

    Can I use salted butter ? or should it be unsalted butter? What do you recommend?

    • Gemma Stafford on September 25, 2018 at 1:48 am

      Hi Marlene,
      Most people will use unsalted butter for buttercream. I use salted butter, but that is because I grew up with it, it is not for everyone.
      Thank you for being in touch,
      Gemma 🙂

  33. Farhat on September 23, 2018 at 1:24 am

    Wow Gemma you are amazing!!!

    • Gemma Stafford on September 23, 2018 at 2:21 am

      Thank you Farhat, I do not know why you said that, but I appreciate it!
      Gemma 🙂

  34. Marilyn Whitehead Johnson on September 22, 2018 at 5:55 pm

    I made the 3 ingredient peanut butter cookie and found itmto be a little stiff. Would cutting the baking time down help this or is this a very crispy cookie?

    • Gemma Stafford on September 23, 2018 at 4:45 am

      Hi Marilyn,
      Yes, this is a crisp cookie. You could cut down the baking time which will change the texture a little. With so few ingredients though there is only so much control the texture. Try too the Best Ever Chocolate chip cookies, and the Best oatmeal cookie too: (https://www.biggerbolderbaking.com/?s=Cookies) lots here for you,
      Gemma 🙂

  35. Larissa Soto on September 20, 2018 at 2:14 pm

    Approximately how many cupcakes would u say I could cover with this recipe ?

    • Gemma Stafford on September 22, 2018 at 8:41 am

      Hi Larissa,
      This is a big mix!
      If you look at this recipe it is proportional. It is easy to divide it down, or increase it either. This amount will make between 24 – 30 cupcake toppings, depending on how you use it. If you want 12 cupcakes divide in two, etc.
      Check out too (https://www.biggerbolderbaking.com/crazy-frosting-recipe/) for the flavor ideas.
      I hope you like this recipe,
      Gemma 🙂

  36. Natalie on September 18, 2018 at 5:18 pm

    If I wanted to make this for a cake would it cover a 2 layer, 8 inch cake. If not how big will it cover?

    • Gemma Stafford on September 19, 2018 at 7:13 am

      Hi Natalie,
      To top and fill a 20cm/8 inch cake: 200g/8oz Butter – 450g/16oz Icing Sugar and a little milk or cream. (approx 4 cups).
      This of course depends on the way you use it, how thickly you apply it. What helps with this type of recipe is that it is easy enough to mix up a little extra if you wish.
      Gemma 😉

  37. Carmen on September 18, 2018 at 9:19 am

    Hi Gemma ,

    I have tried your buttercream recipe n followed exactly the same steps n process. However , I still tasted the sugar icing in the buttercream. Before adding icing sugar the butter was light n pale n flurry but after adding spoon by spoon … the texture is not smooth anymore…

    Rgs Carmen

    • Gemma Stafford on September 19, 2018 at 9:06 am

      Hi Carmen,
      The addition of the little milk/cream really helps with this, but I am not sure about your sugar. This recipe needs powdered sugar, as here (https://www.biggerbolderbaking.com/how-to-make-powdered-sugar/) to work properly. This sugar dissolves really easily, in the butter to start, and in the milk too.
      I hope this helps, do let me know,
      Gemma 🙂

  38. Eleanor mercado on September 17, 2018 at 4:45 pm

    Is that ok that u feel the icing sugar what can i do to not feel the icing sugar

    • Gemma Stafford on September 19, 2018 at 10:39 am

      Eleanor, you should not feel the powdered/icing sugar, it should dissolve in the butter/milk.
      Generally this recipe is smooth and cream like. I would need more information from you to help,
      Gemma 🙂

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This