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Vanilla Buttercream Frosting Recipe: The best ever I have ever tried. Easy to make and it will always work out
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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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4.6 from 34 reviews
Best-Ever Vanilla Buttercream Frosting (Master Recipe)
 
Prep time
Total time
 
Author:
Serves: 12
Ingredients
  • 1½ cups (340g/12oz) butter, softened to room temperature
  • 5⅔ cups (680g/1lb 8oz) 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.
Notes
I have updated this recipe to add more sugar to the frosting. This is the new, improved version.

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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567 Comments

  1. Chelsea Yu on February 18, 2018 at 7:22 am

    Can you please tell me how long this frosting can stay in room temperature? Thank you.

    • Gemma Stafford on February 19, 2018 at 4:10 am

      Hi there,
      What is room temperature?
      In Ireland where I come from, room temperature rarely goes over 20C.
      In California it is a different story.
      Butter is a natural product, it melts, softens, at about 18C, and so it will also affect the buttercream frosting.
      Buttercream can be stabilized to an extent, using cornstarch/cornflour. But it will not prevent it melting in a hot room!
      I hope this helps,
      Gemma 🙂

  2. Nida on February 17, 2018 at 10:50 am

    2/3 cup on grams?

    • Gemma Stafford on February 17, 2018 at 11:38 am

      Hi there,
      Cup measurements are a measure of volume.
      I am not sure what you mean, this is not a measurement in this recipe. 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. 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!
      Gemma 🙂

  3. Mehdiya on February 13, 2018 at 11:15 pm

    Hi Gemma…..Salted or unsalted butter???

    • Gemma Stafford on February 14, 2018 at 3:20 am

      hi there,
      this is a choice. i grew up with slated butter, and tend to use it for everything, including buttercream. Sweet/unsalted butter is really good for this too.
      I hope you like this recipe,
      Gemma 🙂

    • Meara Johnson on February 17, 2018 at 6:16 am

      Hi Gemma,
      So I was wondering if you could shorten the recipie because I feel like this is a bit too much.

      • Gemma Stafford on February 17, 2018 at 8:49 am

        Hi there,
        Do you mean reduce it? This is a big recipe, but it is proportional, take a look back and you will see it is about 1 quantity of butter to 2 of powdered sugar.
        You can make a really small portion of this, 1oz of butter, 2oz powdered sugar, or a large amount for a big cake. Try a small sample, a touch of vanilla and milk, it will be good!
        Gemma 🙂

  4. temi on February 13, 2018 at 11:53 am

    Hi Gemma, I’m a self taught baker and I’ve really gotten that perfect butter cream frosting. Will definitely try this for my birthday cake next week. Thanks

    • Gemma Stafford on February 15, 2018 at 5:31 am

      Hi there,
      Good, and then let us see a photo!
      Happy Birthday too, have lots of fun,
      Gemma 🙂

  5. Shanna on February 10, 2018 at 8:19 pm

    Hi, I’m making your buttercream icing for a four layered cake for a school ceremony. My icing came out slightly gritty and very soft. I understand that the softness may have come from over beating it, but I was trying to get the grittiness to dissipate. I did sift the sugar. Just looking for answer before making another batch for my cake. Thanks in advance for any help!

    • Gemma Stafford on February 11, 2018 at 12:56 pm

      Hum, Was your butter overly soft?

      I would recommend whipping it up really really well to get lots of air into it and get rid of the grittiness.

      Hope this helpS,
      Gemma.

  6. Selay on February 9, 2018 at 8:53 pm

    Dear Gemma…
    How can I thank you… This is the second birthday party I rocked with your recipes..
    Thanks to your tips and very clear directions, I amazed 3 mom’s and half a dozen kids (10 yrs oldboys are not so easy to amaze!!)
    Thanks for your amazing recipes & videos!!!🙏🙏🙏😘😘😘💕💕💕
    How can I send you the photos??
    I made the amazing chocolate cake and cupcakes…

    • Selay on February 9, 2018 at 9:05 pm

      Oh, forgot to say those are only two cakes I ever made other than baking very simple, bread type of mix & bake cake.. and I know only one recipe, that is!!! You made a pro out of a woman who doesn’t even like kitchen work….

    • Gemma Stafford on February 10, 2018 at 5:16 am

      Hi there,
      Well, I am delighted, and I do know how difficult it is to impress a ten year old boy, unless of course you are doing motor bike stunts, or such!
      There is a SUBMIT button at the bottom of the recipes for your photos, and we are delighted to get them. It greatly encourages other Bold Bakers.
      Now you have a reputation to maintain, so try another one or two recipes, we will make a baker out of you yet!
      Good to hear from you, you made me smile!
      Gemma 🙂

  7. Scarlett Gonzalez on February 9, 2018 at 5:26 pm

    Hi, I’m going to try ur crazy cupcake recipe. For my butter cream frosting, can I just add in cocoa powder at the end to a small batch of buttercream frosting to decorate a few cupcakes with chocolate frosting? Thanks in advance

    • Gemma Stafford on February 10, 2018 at 5:27 am

      Hi Scarlett,
      Yes! Exactly, sieve it in, as it can be lumpy, then whip it a little, it will be perfect.
      You can do this with a fine coffee powder too (Instant), and it is delicious. Lots of ways to rock it up!
      Gemma 🙂

  8. Maria on February 9, 2018 at 8:54 am

    Hi Gemma,
    I love your recipes and website and you are real inspiration to me.
    Can I please ask you for the proportions for this buttercream to use on 100 cupcakes please?
    Thanking you in advance!
    All the best.
    Maria

    • Gemma Stafford on February 10, 2018 at 5:51 am

      Hi Maria,
      Wow! you will be busy!
      This recipe is a big recipe, and it will easily frost 30 cupcakes. How you frost will matter, so I think you can make two times the batch, and be a little mean, or three times and be generous. A little really does go a long way, it is rich!
      Gemma 🙂

  9. wendy on February 2, 2018 at 1:58 am

    hi gemma! I’m going to try your 3 layer microwave cake tomorrow. Is this butter frosting recipe enough? Hope to hear from you soon. Thank you 🙂

    • Gemma Stafford on February 2, 2018 at 2:30 am

      Hi Wendy,
      Yes, and it may be even a little too much, depending on how much you like frosting.
      The great thing about this is that you can make a batch really quickly, if you make a smaller batch, fill the crumb layer the cake, refrigerate to set it up, you will then see what you need. I hope you enjoy making and eating this cake!
      Gemma 🙂

      • wendy on February 3, 2018 at 12:46 am

        thank you gemma for your reply. I made your 3-layer cake and frosting for my son’s 21st month and he liked it very much. I colored it blue and it looks really cute 🙂

      • BoltWiz1973 on February 5, 2018 at 9:22 pm

        Hi Gemma!

        Could I use vanilla extract if I don’t have the bean?

        • BoltWiz1973 on February 5, 2018 at 9:26 pm

          I just saw the extract in the recipe! My bad!

  10. Mallika on January 29, 2018 at 3:43 pm

    Can I use icing sugar instead of sugar. Is it possible to use this icing mixture to decorate with nozzles.thanks

    • Gemma Stafford on January 29, 2018 at 5:06 pm

      Yes the sugar you are supposed to use is icing sugar for this recipe. And this frosting is perfect for piping as it is stiff.

      Gemma.

      • Taylor on January 30, 2018 at 8:13 pm

        Hey Gemma!
        Curious to know, is this butter cream recipe enough for one cake(small single layer)
        Or do you think there is another for two small cakes?

        • Gemma Stafford on January 30, 2018 at 9:09 pm

          This is loads of frosting to cover 2 small cakes 🙂

      • Taylor on January 30, 2018 at 8:16 pm

        I also forgot to add in my last question.
        I’m wanting to make blue and green coloured butter cream. With the food colouring effect the consistency of the result?

        • Gemma Stafford on January 30, 2018 at 9:08 pm

          no it won’t effect it. it’s a firm buttercream 🙂

  11. Sofia on January 27, 2018 at 2:50 am

    How much of the ingredients do I take to make enough for a mug cake?? I don’t need THAT much buttercream just enough for the mug cake. Please reply quickly!

    • Gemma Stafford on January 27, 2018 at 5:36 pm

      Hi Sofia,

      I don’t have a calculated recipe for a mug cake. You could divide this recipe by 1/4 and that will give you enough for a few mug cakes. It keeps fresh in the fridge for up to 8 weeks.

      Gemma.

  12. MeherD on January 25, 2018 at 1:14 am

    Hi Gemma!
    I love the way you explain the recipes! It helps me understand better. I am a beginner & I want to know How to make chocolate buttercream frosting?

    • Gemma Stafford on January 25, 2018 at 6:09 am

      Hi there,
      Thank you for your kind words.
      You can do this really easily, you just need to add sieved cocoa to the mix.
      I like to sieve the cocoa with a little of the icing sugar, to distribute it. You can add 2 – 4 tablespoons to this mix, taste it as you go.
      You can also add a melted, and cooled chocolate, a dark semi sweet will work best, and you can use 1/2 cocoa, 1/2 chocolate.
      This is an easy thing to do too, you can melt the chocolate with the little milk, but do NOT add it when it is warm.
      Do use real butter, this is important,
      Gemma 🙂

  13. Kathleen on January 23, 2018 at 9:16 am

    My icing is curdled. Can you mix it to long? Or maybe the temperature was to warm. I have it in fridge. Wondering if I will be able to use it.

    • Gemma Stafford on January 23, 2018 at 11:01 am

      Hi Kathleen,
      did you use real dairy butter?
      A vegetable ‘butter’ is less stable, and really too soft for this purpose unless you can keep it chilled.
      If you have used real butter then allow it to cool, not get hard, then start to whisk it again, it should come together nicely for you.
      I hope you get this sorted!
      Gemma 🙂

  14. Aisha on January 22, 2018 at 9:36 am

    hi Gemma,
    I am from Maldives. I love your videos. and this one looks amazing.
    can I make hard roses or flowers from this butter cream recipe? need help…
    Thanks!
    Aisha

    • Gemma Stafford on January 22, 2018 at 7:39 pm

      Hi Aisha,

      Really glad you like my recipes. I’m not sure If I’m understanding you, do you mean flower flavor? you can add rose water if you want.

      Hope this helps,
      Gemma.

      • Aisha on January 23, 2018 at 1:14 am

        Hi Gemma,
        Thanks for the reply. I meant butter cream icing flowers to decorate the cake. will it be melting at room temperature?
        Thanks!
        Aisha

        • Gemma Stafford on January 23, 2018 at 2:36 am

          Hi Aisha,
          Yes, but it does depend on your room temperature. There are ways to stabilize it, by adding cornflour/cornstarch, you will need to google this, I have not got this recipe in basics yet. If butter melts at room temperature where you live, then so will buttercream. Use real butter too, it has a higher melting point.
          TIP: You can make the decorations on paper/plate and refrigerate them, then place on the cake before serving. Keep a little butter cream to stick them on with,
          Gemma 🙂

  15. Ariana on January 21, 2018 at 10:32 am

    Hello, I’m still kinda new at baking and I was wondering if I could substitute the vanilla extract for something else, could some type of syrup work? If not please let me know.

    • Gemma Stafford on January 21, 2018 at 6:16 pm

      Hi Ariana,

      If you don’t have vanilla feel free to leave it out. If you do a lot of baking pick up some at the store because it’s a wonderful ingredient to add in.

      Gemma.

  16. mormita on January 20, 2018 at 11:44 pm

    Hi Gemma,
    Thank you for all of your wonderful recipes. I have tried this one for my cupcake but after adding the icing sugar and milk the frosting got fully curdled? How to avoid this situation?

    • Gemma Stafford on January 21, 2018 at 3:32 am

      Hi there,
      Were you using real dairy butter?
      It would be difficult to curdle this mix if the ingredients are right.
      Refrigerate this mix now to stiffen it up, then whip it up really well to bring it together.
      I think I do not have sufficient information here, let me know exactly what you used,
      Gemma 🙂

  17. Deiz on January 15, 2018 at 11:29 pm

    Hi Gemma,

    I am a newbie in baking. And I really love to try your cupcake recipe for my daughter. By the way, what kind of milk did you use? Thanks in advance!

    Warmly,
    Deiz

    • Gemma Stafford on January 16, 2018 at 2:43 am

      Hi there,
      Good! I am really happy to hear this.
      The milk I use in all of my baking is dairy milk, or sometimes dairy cream. There is little enough in this recipe so that a nut milk, almond or coconut will work well for you.
      As this is a buttercream, it is a good idea to use real dairy butter, vegetable margarines are not the same thing. If you are using a spreadable margarine to make ‘buttercream’ then do not add milk, it will be too soft,
      Gemma 😉

  18. Kelly on January 15, 2018 at 2:43 pm

    I had been puzzled as to why my buttercream was yellow and too dense since every recipe I looked up all called for basically the same ingredients / quantities as what I was already using (were people somehow buying white butter? I wondered). Your recipe adds the technique! The results were outstanding this time around from following your recipe!! Thank you so much and I love your accent.

    • Gemma Stafford on January 15, 2018 at 8:59 pm

      Kelly It all comes down to technique, you got it. The recipe is always the same.

      I’m really thrilled you had success.

      Gemma.

  19. Devi on January 15, 2018 at 11:41 am

    Hi, here you have mentioned milk or cream in ingredients….can i use whipped cream ?

    • Gemma Stafford on January 15, 2018 at 9:08 pm

      Hi Devi,

      You are just looking for a little liquid to lighten up the mix. Whipped cream won’t work unfortunately.

      Hope this helps,
      Gemma.

  20. Chantell on January 14, 2018 at 3:32 pm

    Hello Gemma!
    I’m new to baking and I love your videos…I finally got to make some of your recipes, the buttercream is awesome! unfortunately my cupcakes have come out a tad bit dry, what do your suggest i do?

    • Gemma Stafford on January 14, 2018 at 10:00 pm

      Hi Chantell,

      Hum, Thats a shame. Unfortunately these isn’t much you can do now. Cupcakes take such a short time to bake, roughly only 12-16 minutes. Next time check them at 12 minutes and they might already be done.

      Hope this helps,
      Gemma.

  21. Sonia on January 14, 2018 at 4:13 am

    Hi Gemma,
    Thank you so much for your wonderful recipes. I have tried some of them. I made this butter cream.. taste was really good but the end product was pale not as white as shown in picture. I wanted a blue base for my cake. But it turned out to be green.
    Please help as I have to make a cake again for my son birthday.
    Thank you for your time and efforts.
    Cheers
    Sonia

    • Gemma Stafford on January 14, 2018 at 3:00 pm

      Hi Sonia,

      Delighted you like it. Thanks for trying it out.

      Gemma.

      • Sonia on January 14, 2018 at 11:39 pm

        Hi Gemma,
        Why my buttercream did not turned white as yours.
        It is tough to colour this one as I added blue and it became green..
        Please help..
        Thanks
        Cheers
        Sonia

        • Gemma Stafford on January 15, 2018 at 5:19 am

          Hi there,
          Really? was it real dairy butter?
          Generally when you whip butter and powdered/icing sugar it changes color to off white, not yellow. something sounds off here.
          Blue and yellow will make green, but it should not be the case with this buttercream, I am lost!
          Gemma 🙂

  22. Kim on January 12, 2018 at 5:57 am

    Hello again,

    One more question. Once the cake is iced, how long can icing sit out? And, does it need refrigerated?

    Thanks, Kim

    • Gemma Stafford on January 12, 2018 at 6:12 am

      Hi Kim,
      where i come from in Ireland this frosting could stay at room temperature, almost all year round, without a problem, for a day or two in any case.
      You will understand from that it is a matter of what your room temperature is. butter is a dairy product, and remains so even in the frosting and so it will be affected by warm rooms, above 18C or so will be enough to destabilize it, and eventually cause it to spoil.
      Refrigerate until about one hour before serving, it will soften well in that time. Return to the fridge if keepin for a few days and all will be well,
      Gemma 🙂

      • Kim on January 12, 2018 at 6:48 am

        Perfect!

        Thanks so much!!

  23. Siddra on January 10, 2018 at 11:00 pm

    Hi,
    I want to make this frosting but can I make it in night and keep it in fridge and decorate the cupcake with it next day.
    Thanks

    • Gemma Stafford on January 11, 2018 at 7:52 pm

      Hi,

      Yes you can make it a few days in advance and then just let it come to room temperature so you can pipe it.

      It keeps totally fresh 🙂
      Gemma.

  24. Mama Rose & Shari on January 7, 2018 at 8:54 pm

    This is absolutely the best buttercream frosting… actually the best and most successful frosting I have attempted for a cake! Your frosting elevated the cake to bakery level. I have purchase cake books made all kinds of frosting and have yet to achieve the light fluffy wonderful frosting I have experienced today! The taste and texture were equally lovely. You are the best! And here I thought you couldn’t possibly top your crazy cookie recipe! Absolutely 😋 yummy!

    • Gemma Stafford on January 8, 2018 at 4:30 am

      Well! Praise indeed Mama Rose & Shari!
      Thank you so much for your kind review of this recipe. I know you got a good result because you followed the recipe. The biggest mistake people make with this recipe is that they change the ingredients, and expect the same result, and that is not possible, real butter, powdered sugar, a touch of milk or cream, works every time, thank you,
      Gemma 🙂

  25. kim on January 4, 2018 at 11:51 am

    Hi Gemma,

    Do you use salted or unsalted butter for your buttercream recipe?

    Thanks,
    Kim

    • Gemma Stafford on January 5, 2018 at 1:03 pm

      Hi Kim,
      I tend to use salted butter for everything, but most people would choose unsalted for this.I suggest you do so too.
      I hope you enjoy this recipe,
      Gemma 🙂

      • Kim on January 8, 2018 at 5:43 pm

        Hello!!

        I tried the icing with unsalted butter and it is Amazing!!!!!

        Big thanks!!!!
        Kim

  26. Allison Wilson on January 3, 2018 at 12:56 pm

    Gemma, I recently purchased the three-piece set of silicone cake pans you use and I am wondering if you have a link to the nice glass mixing bowls I see in a lot of your videos?
    I have been binge watching your videos and following your recipes as closely as possible 🙂
    I guess I’ve been doing well — my husband surprised me with a KitchenAid stand mixer for Christmas —I’ve wanted one for years. It just arrived yesterday, so tonight my first time using it will be my first time trying to make your buttercream frosting.
    Silly side note: I noticed while watching one of your videos last night you have a “cupcake” silver measuring teaspoon — I have it in a set of four I own, too!! The other three have bees, chicken and sunflower, I believe 🙂
    Thank you again for all of your videos and recipes!!

    • Gemma Stafford on January 4, 2018 at 5:51 am

      Hi Allison,
      Thank you for your kind words. I am so happy that you got a KitchenAid mixer, it will last you for your lifetime! you will be delighted.
      I actually am not sure where the glass bowl came from, I have things for years, but it was possible Amazon.com. They have a great selection there, and some are oven proof too.
      The first set of these spoons I got came as a gift from my mother in law, and I became a bit obsessed about them! I later got these on Amazon.com as gifts for others, an people always love them.
      I wish you well with your baking, all will be well, use the right ingredients, and a bit of love!
      Gemma 🙂

  27. Nicholas sapp on January 2, 2018 at 11:46 am

    Hi Gemma I have the honor of making a 3 teir wedding cake. It will be covered in fondant but how much butter cream frosting do you think I will need up under the fondant like for the crumb coat and in between layers

    • Gemma Stafford on January 3, 2018 at 5:50 am

      Hi Nicholas,
      That really depends on the size of the cake.
      The amount in my recipe will happily cover and fill an 8 inch cake.
      The beauty of this recipe is that you can very easily whip up a bit more if you find you need it. You do not need to over fill the cake, a little goes a long way, and this is a big batch.
      I suggest you start with this one, and make more if required. This recipe is proportional, so it is easy to divide, or multiply.
      I wish you well with your project, and honor indeed,
      Gemma 🙂

  28. Annie on January 1, 2018 at 12:27 pm

    Made both cupcake and frosting was awesome!! Thank you!

    • Gemma Stafford on January 2, 2018 at 5:14 am

      Hi Annie,
      Well done you! I am happy to have your kind review of this recipe,
      Gemma 🙂

  29. thuanchuiliu on December 21, 2017 at 3:45 pm

    hi Gemma
    I am a new beginner baker and I always watch your recipe and it really helpful for me. thanks for your sharing in YouTube.

    • Gemma Stafford on December 22, 2017 at 12:53 pm

      Thank you, it is good to have you with us,
      Gemma 🙂

  30. HH Tube on December 21, 2017 at 1:36 pm

    When I frosted my cupcake it started melting any help?

    • Gemma Stafford on December 22, 2017 at 12:54 pm

      What?
      Hi there, did you frost a warm cupcake?
      I am not with you, sorry, if you followed the recipe, and frosted a cold cake, it would not melt!
      Gemma 🙂

  31. Isac on December 17, 2017 at 4:14 pm

    I think I found the worlds best alteration to this recipe: I replaced the butter with 50% lard and 50% extra virgin coconut oil (the white solid) not only was it pure white but it had a slightly coconuty flavor to it, add 1 + 1/2 tsp of almond extract and it’s perfection.

    • Gemma Stafford on December 18, 2017 at 9:57 pm

      That’s great. I think my other Bold Bakers will find your comment very useful 🙂

    • Tooma Massawi on February 1, 2018 at 10:23 am

      Will definitely be trying this

  32. Victoria on December 15, 2017 at 12:23 pm

    Will this be enough for a four layer cake?

    • Gemma Stafford on December 16, 2017 at 6:27 am

      Hi Victoria,
      Yes! of course it depends on the size of the cake, and how much you spread on. Do not be too generous, and it will work for an 8 – 9 inch cake really well,
      Gemma 🙂

  33. Shraddha on December 15, 2017 at 7:18 am

    Hii Gemma,
    Whenever I make my butter cream frosting I always get the little crunch of sugar in it… I hav tried it out many times But it’s the se evrytim even with the confectionery sugar… Plz give me tips to make a fluffy buttercream without knowing that the sugar is put it.. I use hand mixer for beating it..coz I hav tried it beating it more it just melts…
    Thank-you
    Regards.

    • Gemma Stafford on December 16, 2017 at 7:02 am

      Hi there,
      I am making the assumption that you are using real butter, and not a tub of vegetable based ‘butter spread’.
      If so, the secret is to get the butter to incorporate the sugar when whisking, that is the sugar really melts into the butter. This is what makes this so good, the addition of the milk/cream further assists in this. Confectioners sugar/icing/powdered sugar dissolves really quickly in liquid, try it with a little sugar and a few drops of water, you will see!
      I hope this is of help,
      Gemma 🙂

  34. Marc on December 12, 2017 at 3:04 pm

    Hi chef gemm
    How many hours or minutes when i beat it up by 2 forks or wire whisk??

    • Gemma Stafford on December 13, 2017 at 3:05 am

      Hi Mark,
      Buttercream was always made with a wooden spoon back before there were kitchen mixers! It takes a little time, and elbow grease, but if the butter is soft enough it should come together quickly. It all depends on the effort put in!
      Gemma 🙂

  35. Marta on December 12, 2017 at 5:13 am

    Hey Gemma, this frosting looks amazing! I’d like to try it this weekend, but sadly I can’t get vanilla extract anywhere where I live. All I can find are tiny bottles of vanilla essence, which is something different I believe…Do you think it could work? How much should I use?
    Thank you!

    Marta

    • Gemma Stafford on December 13, 2017 at 4:26 am

      Hi Marta,
      Vanilla essence is a manufactured flavor, and it is what was generally available, everywhere, until recent times.
      It will add the flavor, but do not over do it, it can be vey strong, a few drops will flavor for you,
      Gemma @_

  36. Eenash on December 9, 2017 at 9:24 am

    1.How do i make it less sweet?
    2.If i half it will it be less sweet?

    • Gemma Stafford on December 9, 2017 at 12:17 pm

      Hi Eenash,

      You can reduce the sugar a little but not too much as It’s super important to the recipe. If you beat it up and let it get light and fluffy then it doesn’t seem to taste as sweet in my opinion.

      Hope this helps,
      Gemma.

  37. Chambrae on December 2, 2017 at 9:18 am

    Hi Gemma,
    Does this buttercream work well for piping cupcakes? I am making 2 dozen for my sister in laws baby shower tomorrow and was hoping to pipe the frosting on rather than just spread it. I also wanted to make sure it would hold the shape well. Thanks!

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