How to make the Perfect Buttercream Recipe (In less than 20 min!)

American buttercream is definitely the most popular icing recipe out there. Eady to make, requires not special skill or equipment, and have I talked about the creaminess ? I get satisfaction whenever I get the optimal, creamy buttercream texture, ready to be placed on cakes or cupcakes. Let’s dive in straight into the recipe, shall we?

What do I need ?

The buttercream ingredients themselves are minimal: butter, icing sugar, vanilla extract, and milk.

What’s the best icing sugar to butter ratio?

I have found that a 4:1 ratio is a bit too sweet, so I usually do between that and 3:1. As a beginner, a ratio of 3:1 is best to start with and then you can add some milk as needed. As you get more comfortable you can either decrease or increase the amount of butter or icing sugar as you wish.

What about butter?

For best results, you need butter to be at room temperature. If you live in a cold country such as Canada or the UK, leaving it outside overnight and directly using it should be fine. In warmer countries you should place it for 5 min in the fridge before using it, in case it gets too oily. If you forgot to place it outside overnight, just turn on the oven lights and place the butter in any oven-safe dish, for about 5 to 10min or until it has softened. Make sure you check it every 2 min.

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How to Make the Best Buttercream Recipe

This creamy, easy american buttercream recipe doesn't require any special skills or equipment, is fast to make and will be the perfect addition to your cakes and cupcakes!

Ingredients

• 1.5 cup Icing Sugar
• 1/2 cup Butter softened to room temperature
• 2-4 tbsp Milk Ideally 2% Milk
• 1.5 tsp Vanilla Extract

Instructions

• In a large bowl, add 1/2 cup of the icing sugar and 1/4 cup of butter. Mix well until smooth, then gradually add 1/2 cup of icing sugar.
• Add the rest of the butter while continuously mixing and add 2 tbsp of milk.
• Add the rest of the icing sugar and the vanilla extract.
• Continue beating, while adding milk 1 tbsp at a time as needed, until you get the optimal consistency. Buttercream should be soft and easily spreadable, but it shouldn't get liquid. If needed, put the buttercream in the fridge for a while.