Description
This recipe provides two luscious vanilla buttercream frosting methods: the Super Silky Buttercream for a smooth, non-crusting finish and the Classic American Buttercream which offers a slightly crusting texture. Both versions boast a rich vanilla flavor, perfect for decorating cakes, cupcakes, or cookies with a creamy, fluffy texture.
Ingredients
Super Silky Buttercream
- 405g unsalted butter, at room temperature
- 45g golden syrup, liquid glucose, or corn syrup
- 1 1/2 tsp vanilla bean paste or vanilla extract
- ½ tsp salt (Kosher salt preferred, use less if using table salt)
- 155g whole milk, cold from the fridge
- 600g powdered sugar / icing sugar, sifted
Classic American Buttercream
- 405g unsalted butter, at room temperature
- 60g heavy cream or whole milk, at room temperature, plus more if needed
- 45g golden syrup, corn syrup, or liquid glucose
- 1 1/2 tsp vanilla bean paste or vanilla extract
- ½ tsp salt (Kosher salt preferred, use less if using table salt)
- 600g powdered sugar, sifted
Instructions
- Super Silky Buttercream - Cream Butter Mixture: Place butter, golden syrup, vanilla bean paste, and salt in a stand mixer's bowl with the whisk attachment. Beat on high speed for 5 minutes until the butter becomes significantly lighter in color and texture.
- Heat Milk and Combine with Sugar: Warm the milk on medium heat on the stove until almost boiling. In a separate bowl, place powdered sugar. Pour the warm milk over the sugar and whisk until smooth and lump-free. Let cool until just slightly warm.
- Incorporate Milk Sugar Mixture: Lower mixer speed to medium-low. While running, slowly add the milk and sugar syrup to the butter mixture. Scrape down the bowl sides and beat for 3-5 minutes until mixture is light and fluffy.
- Remove Air Bubbles: Switch to the paddle attachment and mix on low speed for 5-10 minutes to minimize air bubbles for a silky finish.
- Use and Store: Use as needed. This buttercream is non-crusting so no need to cover during use. Store leftovers in an airtight container in the fridge up to 5 days or freeze up to 3 months. Bring to room temperature and rewhip before use.
- Classic American Buttercream - Cream Butter Mixture: Place butter, heavy cream, golden syrup, vanilla bean paste, and salt into a stand mixer bowl with the whisk attachment. Whip on high speed for about 5 minutes until butter lightens in color and texture, scraping down as needed.
- Add Sugar: Add powdered sugar and mix on medium speed until combined. Add a little more cream or milk if desired for fluffier texture.
- Remove Air Bubbles: Switch to paddle attachment and mix on low speed for about 5 minutes to eliminate large air bubbles.
- Use and Store: Use as needed. This buttercream crusts, so press plastic wrap on the surface if storing. Store leftovers airtight in fridge up to 5 days or freeze up to 3 months. Re-whip after bringing to room temperature before use.
Notes
- Use Kosher salt for better control of saltiness; reduce amount if using finer table salt.
- The Super Silky Buttercream method produces a non-crusting, smooth buttercream ideal for detailed decorating.
- Classic American Buttercream forms a crust as it sets, which helps with smooth frosting surfaces but requires plastic wrap adherence if stored.
- Re-whip refrigerated or frozen buttercream after warming to room temperature to restore fluffiness.
- If the mixture is too thick, add a small amount of cream or milk to adjust consistency.
- Vanilla bean paste provides a more intense flavor and flecks compared to vanilla extract.