This is the best ever butter cream frosting.
- Carbohydrate 37.8443899520293 g
- Cholesterol 85.2645833333333 mg
- Fat 31.7473799038476 g
- Fiber 0.0169350960989177 g
- Protein 0.397904695529226 g
- Saturated Fat 20.0762556666667 g
- Serving Size 1 1 Serving (79g)
- Sodium 219.254741667811 mg
- Sugar 37.8274548559304 g
- Trans Fat 2.19844175384746 g
- Calories 429 calories
Step-by-step
- In a large mixing bowl, cream butter and/or shortening until fluffy add in salt. Slowly add in confectioners' sugar, and continue creaming until well blended.
- Add vanilla extract, almond extract, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
Finished buttercream frosting possesses a dense yet airy structure that holds crisp pipeable edges while maintaining a soft, melt-on-the-tongue mouthfeel. Achieving this balance relies entirely on physical manipulation rather than chemical leavening. Fat crystals trap air pockets during the initial creaming phase, building the foundational volume before any sugar enters the bowl.
The Role of Sequencing and Temperature
Butter must register between 65°F and 68°F before mixing begins. Fat that is too cold shatters rather than creams, creating a grainy matrix that cannot suspend the sugar properly. Conversely, butter above 72°F loses its crystalline structure, resulting in a greasy, runny emulsion that collapses under the weight of the confectioners' sugar. Sifting the sugar removes microscopic lumps that would otherwise act as abrasive points, tearing the fragile fat walls during high-speed aeration. Adding liquids incrementally prevents the emulsion from breaking, allowing the dairy fats to absorb moisture gradually without dissolving the sugar prematurely.
- Grainy texture indicates butter was either too cold during initial creaming or over-whipped after dairy addition.
- Separation occurs when heavy cream is added too quickly; pause mixing and resume at low speed once emulsified.
- Store finished frosting in an airtight container at room temperature for up to 24 hours, or refrigerate for up to one week.
