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Basic Buttercream

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Everyone should have a buttercream recipe up their sleeve -- and a little extra to lick from the mixing bowl.

  • Yield: Makes about 4 cups

Source: Martha Stewart Living, February 2009

Ingredients

  • 12 ounces (3 sticks) unsalted butter, softened
  • 1 pound confectioners' sugar, sifted
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

  2. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Reviews Add a comment

  • Damien Servoz
    3 AUG, 2014
    Umm, butter cream without any egg yolks ? It takes 10 mn to beat sugar and yolks, and to heat them up in boiling milk with real vanilla. That's how you get taste. Not with butter and icing sugar.
    Reply
    • Sarah Sezz Bidmead
      15 JAN, 2015
      There's no eggs in butter cream.. ever.
  • Laurapnegron
    18 JUL, 2014
    Hi guys! I have a question... I don't have an electric mixer can I still do this recipe?
    Reply
  • KayEsEm
    14 MAR, 2012
    Awesome recipe! (:
    Reply
  • KayEsEm
    14 MAR, 2012
    Awesome recipe! (:
    Reply
  • ChefTBaks
    22 JAN, 2012
    I used this with the one-bowl chocolate cupcakes. Very good. The bad part was that my arm got tired mixing in the sugar incrementally. Seems like to took forever (I followed the directions exactly)!
    Reply
  • yoly_lara
    19 DEC, 2011
    love it
    Reply
  • Mona_a
    10 JUL, 2011
    j8
    Reply
  • asterstar
    25 SEP, 2010
    Oops...not muffins, the chocolate chip cupcakes!
    Reply
  • asterstar
    25 SEP, 2010
    This is a super easy recipe, but not even close to the best buttercream I've had or made. The powdered sugar doesn't make it grainy but it's not a totally smooth frosting either. it is EXTREMELY sweet...I paired it with the chocolate chip muffins and it's almost too sugary to enjoy.
    Reply
  • timlinda
    12 APR, 2010
    Try a couple tsps. of cream instead of water.
    Reply