I love this recipe for buttercream frosting because itās:
quickĀ ā it only takes 4 minutes to make!
easyĀ ā it only has 5 ingredients! If you can find 2lb bags of powdered sugar you donāt need to do any precise measuring
versatileĀ ā instead of adding cream or milk in the final step you can add different ingredients to make different flavours. Try strawberry puree, lemon curd, melted chocolate or peanut butter!
I use this buttercream to fill and frost cakes and cupcakes and even for piping. If you're struggling with piping, check out my MasterCourse on the Basics of Buttercream.
I'm going to show you step by step how to make this 4 Minute Buttercream. I'll also show you how to check the consistency so it's perfect for frosting and piping. And I'll share tips for storing buttercream and adapting this recipe for hot weather.
This recipe makes 6 cups of buttercream, which is enough buttercream to fill and frost an 8ā³ cake. I almost always double the recipe, which is the biggest batch that will fit in my 5qt KitchenAid mixer. The doubled recipe makes enough buttercream to fill and frost two 8" cakes or three 6ā³ cakes.
Ingredients for 4 Minute Buttercream Frosting
Start by preparing your ingredients. The powdered sugar should be sifted to remove any lumps and the butter should be atĀ room temperature. You'll know if it's at room temperature because you'll be able to slice through it easily with a spatula. If the butter is cold, bring it to room temperature quickly by popping it in the microwave for 10 seconds. Then flip it over and microwave it for another 10 seconds.
How to make 4 Minute Buttercream Frosting
It's easiest to make this 4 Minute Buttercream with a stand mixer or a handheld mixer. Use the beater or paddle attachment, not the whisk! Mix the butter for a few seconds until smooth. If itās not smooth and there are any lumps of butter, your butter is too cold.
Add about a quarter of the powdered sugar. Mix on the lowest speed until incorporated, about one minute. Scrape down to the bottom of the mixing bowl with a spatula to loosen any butter and sugar. Then add another quarter of the powdered sugar, mixing for another minute on low.
Scrape down to the bottom of the bowl and add another quarter of the powdered sugar. Mix for one minute on low and scrape again. As you scoop up the buttercream from the very bottom of the bowl you'll see clumps of sugar underneath. By scraping down with your spatula, you're incorporating that sugar into the buttercream.
Add the final quarter of powdered sugar and the salt. If you're using salted butter, skip the salt! Mix for one more minute on low and then add the vanilla. Mix for about 30 seconds until everything is combined.
The buttercream will be thick and stiff and the final step is to add liquid. This will loosen the consistency so that you can frost a cake or cupcakes or pipe with it. Add milk or cream, mixing for a few seconds until it's incorporated, and then check the consistency.
How to check the consistency of buttercream
Stir the buttercream with your spatula. It should be fairly easy to stir but not as soft as yoghurt. When you pull the spatula out of the bowl it should leave soft peaks behind in the buttercream.
Drag your spatula through the buttercream and look at the trail it leaves behind in the buttercream. It should be smooth with no air pockets or holes. Those are signs that the buttercream is too stiff and needs more milk or cream to thin it out.
Troubleshooting common issues
Air bubbles are caused by mixing at high speed or with a whisk. Both of these things incorporate lots of air into the buttercream. Always use the lowest speed when youāre mixing and use a paddle or beater attachment, not a whisk. This is what air bubbles look like:
Graininess is caused by gritty sugar. If your butter is at room temperature, your buttercream should be perfectly smooth. If it isnāt, try a different brand of icing sugar or powdered sugar. Look for 10X on the label, which means itās been sifted 10 times so itās very fine.
There are a few tricks to take away the tinge of yellow buttercream. The easiest is to beat just the butter for one minute at the slowest speed before adding the sugar. You can also add a tiny bit of violet gel to take away the yellow tone.
I go into much more detail on how to achieve the perfect consistency of buttercream for frosting cakes and piping as well as troubleshooting issues like graininess, yellow buttercream, lumps, and air bubbles, and how to colour it and store it and decorate it inĀ my online course on The Basics of Buttercream.
This buttercream is quick, easy, delicious, stable, and versatile!
Use the "US" and "M" buttons below to switch between cup and gram measurements for the ingredients.
Ingredients
Units
2 1/2cups unsalted butter at room temperature
2lb powdered sugar
1/2 teaspoon salt
1/2 tablespoon vanilla extract
3 tablespoons cream or milk
Instructions
Sift the sugar to remove any lumps and check that the butter is at room temperature - you should be able to slice through it easily with a spatula.
In a mixer with a beater (paddle) attachment, mix butter for a few seconds until smooth. Add a quarterof the powdered sugar and salt (if using) and mix on the lowest speed until incorporated, about one minute.
Scrape down to the bottom of the mixing bowl with a spatula to loosen any butter and sugar and add the next quarter of powdered sugar and mix for another minute on low.
Scrape down to the bottom of the bowl, add another quarter of the powdered sugar, mix for one minute on low, scrape, and add the final quarter of the powdered sugar. Mix for one more minute on low, adding the vanilla once everything is mixed together and continuing to mix until it's incorporated.
Add the milk or cream and mix for about 30 seconds until it's combined with the buttercream. Check the consistency and add more milk or cream a tablespoon at a time until the buttercream is smooth and easily stirred.
Notes
If you use salted butter instead of unsalted, don't add the salt in the recipe
How to adapt buttercream forĀ hot weather
If you live somewhere with hot summers, youāll be happy to hear that this buttercream is a great option! I started making cakes in hot and humid Costa Rica and used this recipe as itās written with no problems. However, there is a substitute you can use toĀ make it even more stable in hot weather. Substitute half of the butter with vegetable shortening like Crisco or Trex, which resists the heat better than butter does.
How to store buttercream frosting
You canĀ store this buttercreamĀ in an airtight container or a bowl covered tightly with cling film or saran wrap, or even in a ziplock bag. It will be fine for two days at room temperature, for two weeks in the fridge, or for two months in the freezer. If you freeze it, take it out the night before or a few hours before you use it so that it comes to room temperature. Refrigerated buttercream will take about an hour to come to room temperature. Youāll need to stir the buttercream a few times to get rid of any air bubbles and if there are still any cold, hard chunks of buttercream, cover the bowl again and leave it for another hour.
Watch my video tutorial below for a more visual guide on how to prepare ingredients for this buttercream, how to make it, check the consistency, store it, and troubleshoot issues like air bubbles, graininess and yellow buttercream:
Save this 4 minute buttercream recipe to Pinterest for later:
You can convert the recipe units by clicking "US" or "M". 2 pounds of powdered sugar is 907 grams. If you live in the US, powdered sugar is sold in 2lb bags so you just need 1 bag. Hope that helps!
Iām going to do a chocolate cake with chocolate buttercream for my cousinās birthday next Friday and Iām so exited to try it out but when you do chocolate buttercream do you add cocoa powder and how much or melted chocolate? Thanks Emily this looks deliciousšā¤ļø
Hi! Yes, use the lowest speed and after mixing the buttercream, use a spatula or spoon to stir it and knock it against the sides of the bowl to knock out any air in it.
I tried the recipe today, omg what a wonderful and delicious frosting. I made the mistake of making too much and which made me tempted to bake another just to use up the frosting. Instead I decided to freeze the remaining batch for another occasion. Super yummy
I've made this buttercream twice now, it is so smooth and tastes perfect, this will be my go to recipes from now on. I used it in your very vanilla cake, tastes beautiful. Thank you for sharing your recipes.
I am finally able to achieve smooth icing! Everything else is read said to beat at high speed, blah, blah, blah and I spent way too long attempting to get a smooth surface!! Thank you so very much!!!
Hello, I'm making a 9inch 3 layer cake, can you give me the quantity for this please, I keep seeing different amounts and now I'm getting confused, thank you
Honestly so upset with how this turned out, followed the unstructions and trouble shooting, and it still looks grainy, not to mention a very weird taste (and yes i checked the butter) š
Hi just found you on you tube , new to caking and tried many recipes many stating you should whip butter for at least 10 mins prior to adding icing sugar . Yours is first I have come across that doesn't so keen to try it but can you let me know why yours doesn't ?
This recipe is so amazing! I use it on all my cupcakes, cakes and sugar cookies and it comes out so smooth and delicious! It also colors so well! Thank you so much!
Thanks for all the great information! Excited to get baking ..
I wanted to ask for clarity on the quantity. It says this enough for a an 8ā cake - does that mean one layer and you multiply it per layer? Or will the base recipe you provided cover a 3-layer 8ā cake?
Hi! It really doesn't matter which brand you use. Butter is more yellow in some countries that others so if you want a true white, you might have to beat it for longer before starting but other than that, any brand will be the same š
Hi Emily,
Thank you so much for sharing your recipe. But my family found itās too sweet. So, Iād like to ask you if weāre able to adjust the amount of sugar (400g-450g) and if itās still keeping a good consistency in order to do the decoration part?
You can use less sugar and skip the milk/cream at the end of the recipe. If the buttercream is too runny just add more sugar a bit at a time until the consistency is right š
Hi When I first make this buttercream it is beautiful and silky smooth. After sitting awhile, I find tons of air bubbles that make holes and speckles all over my cakes. I can't seem to get rid of the air bubbles then. I always mix on the lowest speed and submerge the paddle fully in the buttercream. Please advise how to make buttercream without air bubbles. And, how to get rid of air bubbles if they show up. Thank you so much, Amy
Air bubbles are so frustrating! If the buttercream sits out (covered) for a while, you can stir is quite aggressively to knock out any air before you use it. My two favourite tricks are:
1) Put 1/3 of the buttercream in a bowl in the microwave for 10 seconds and then stir it back into the main bowl. After mixing it together, the consistency will be perfect and there will be no air bubbles!
2) When you're almost finished smoothing the frosting, use a hot metal cake comb (held under hot running water and dried off, or heated with a blowtorch) to scrape around the cake once or twice. You'll melt the very outer layer of frosting and drag that around the cake as you scrape, filling in any air bubbles in the frosting.
Hope that helps!
Absolutely! Sounds delicious! Stir the Nutella in at the end, using about 2 tablespoons of Nutella per cup of buttercream so that the consistency of the buttercream doesn't get too runny.
Thank you, Emily! Your videos and information are the best; so thorough and well-thought out.
If I may make a suggestion. We may think an 8ā cake is a single 8ā layer. I donāt know what is typical in other countries. If you just say a layer cake, I tend to think you mean a 2 layer cake. After watching your work, most of the cakes are 3 layer cakes.
It would be so helpful if you stated IN THE INSTRUCTIONS that this makes enough to frost and fill an 8ā 3-layer cake or half the recipe makes enough to frost and fill a 6ā 3-layer cake. Or whatever is true, as I am still not sure what you mean and the comments show I am not alone. Please do this with the other frosting recipes you so generously provide!
Not a criticism, just something that makes my understanding easier.
Keep up the great stuff you show us! You are awesome.
Thank you so much for the suggestion! I've added in the recipe box that the recipe makes enough buttercream to fill and frost a three-layer 8" cake. It's juuuuust enough for that, so you definitely wouldn't have a lot of extra buttercream if you used the same quantities in the recipe to fill and frost a two-layer 8" cake.
Just like butter, buttercream will melt in the sun on a hot day. If you can keep the cake in the shade it will hold up much better and you can also keep it in the fridge until the last minute so that it warms up more slowly. Good luck!
Just used this recipe for the first time and it is great! First time I have achieved super creamy and white buttercream! I did beat my buttercream for longer than what was stated in the recipe to achieve this as my butter and vanilla were very yellow to begin with. So no more white food colouring for me! Thanks!!
I'm so happy to hear this! Another trick for whiter buttercream is to beat just the butter for a few minutes on its own before adding the sugar. Happy baking š
If you put the cake into the freezer more 30 minutes after icing it, it will chill and the icing will set and get firm. Then you can wrap the cake in cling film without damaging the icing. Put the cake into the fridge and the cling film will protect the cake from condensation caused by moisture in the fridge. Take the cake out of the fridge just before transporting or 2 hours before serving and unwrap it straight away, before the icing softens.
Thank you so much for sharing buttercream recipe š can you please explain me that how to make buttercream less sweet?
Can I use shortening butter with unsalted butter? If yes then tell me measure this recipe with shortening butter.?
You can replace the butter with shortening in the same quantity but keep an eye on it because you won't need to mix it for as long as butter. Adding a pinch of salt will make the buttercream less sweet or you can use less sugar and skip the milk/cream at the end of the recipe to achieve a less sweet flavour. If the buttercream is too runny, add more sugar a spoonful at a time until it's the right consistency for frosting or piping.
Made the frosting yesterday, had it in fridge overnight, and took it out this afternoon. It was really stiff, so added some milk, but now worried I added too much as it warmed up, it feels yogurt! Will more sugar fix it?
Cold buttercream will become very stiff and needs to come back to room temperature to soften. You can speed that up by microwaving for 5 seconds at a time and stirring until the consistency is right. If you add too much milk you can add more sugar to stiffen it but it will be very sweet!
Hi! I don't live in the UK but I've used several different brands and haven't noticed a difference between them so any should work! Some people prefer grass-fed for the flavour but that does make the buttercream more yellow
I'd like to know if I can hand mix this, as I only have a cuisinart with a paddle mixer or a handheld mixer with just a whisk attachment (both are fast, so... air bubbles...)...What do you recommend? Many thanks!
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congratulations on your new web! I love all your recipes, and the tips are amazing!
Thank you so much, Ana!
Can you substitute with other milk option?
Absolutely! I've used almond milk and it worked well
beautiful recipe
Thank you so much!
I didn't understand the quantity of powdered sugar
You can convert the recipe units by clicking "US" or "M". 2 pounds of powdered sugar is 907 grams. If you live in the US, powdered sugar is sold in 2lb bags so you just need 1 bag. Hope that helps!
Can you suggest best powdered sugar for non grainy buttercream
Thanks
Which country are you in?
When I do round layer cakes I get blow outs on the sides. What am I doing wrong? I have a wedding cake April 2 please help.
Can you tell me what you mean by "blow outs"?
š„°
Thank you so much!
Thank you so much I really got the points and you are amazing ā¤ļø
I'm so glad!
Yes, it is š
well understood
Hey if I wanted to make a bigger batch of this what would the measurements be ? Say enough for 2 9ā cakes
Double the recipe š
Thanks for the recipe! Does this frosting crust? I am looking for one that crusts.
Yes it does! I love how many options there are for decorating techniques using a crusting buttercream like this one!
Love it! So smooth and tastes delicious!
I'm so happy you love it!
Congratulations! Thank you for sharing. Amazing recipes and piping
Thank you!
Very easy butter š cream. Love the recipe š
I'm so glad you love it!
My go to buttercream frosting!
Yay!
Iām going to do a chocolate cake with chocolate buttercream for my cousinās birthday next Friday and Iām so exited to try it out but when you do chocolate buttercream do you add cocoa powder and how much or melted chocolate? Thanks Emily this looks deliciousšā¤ļø
Hi! Here's my chocolate buttercream recipe: https://www.britishgirlbakes.com/best-chocolate-buttercream/
If I need to frost a 3 layer 9in cake, should I double this recipe?
This will make enough to frost a 9 inch cake
How much frosting for a 3 layer 6ā cake?
I use a bit more than half of the recipe so I usually make the full recipe and freeze the leftovers in a big ziplock bag
Hey, I only have a handmixer whit wisks, can I use them at low speed or do you have any suggestions on how I can do?
Hi! Yes, use the lowest speed and after mixing the buttercream, use a spatula or spoon to stir it and knock it against the sides of the bowl to knock out any air in it.
Hi, I'm in the UK, can I use baking spread instead of butter? Butter is so much more expensive...
You can! The flavour will be slightly different but if you add vanilla extract and put it on a cake or cupcakes, it will be hardly noticeable.
I thought your buttercream had 10 sticks of unsalted butter and 2lbs of powdered sugar
hey what would be the right time to add color on buttercream?
I tried the recipe today, omg what a wonderful and delicious frosting. I made the mistake of making too much and which made me tempted to bake another just to use up the frosting. Instead I decided to freeze the remaining batch for another occasion. Super yummy
I've made this buttercream twice now, it is so smooth and tastes perfect, this will be my go to recipes from now on. I used it in your very vanilla cake, tastes beautiful. Thank you for sharing your recipes.
I am finally able to achieve smooth icing! Everything else is read said to beat at high speed, blah, blah, blah and I spent way too long attempting to get a smooth surface!! Thank you so very much!!!
I'm SO happy to hear that!!
Can i subtitute white sugar with brown sugar?
Unfortunately not - this recipe needs powdered sugar or icing sugar, not granulated sugar
I made this frosting and I absolutely LOVE it! It was definitely smooth sailing on the cake. Thanks for posting!
I'm so glad you love it!!
Hello, I'm making a 9inch 3 layer cake, can you give me the quantity for this please, I keep seeing different amounts and now I'm getting confused, thank you
One batch of this 4 Minute Buttercream should be enough!
Best buttercream ever!!! I use it for everything I frost!!!
So glad you love it!
Merci ƩnormƩment pour vos recettes
I'm going to use this recipe on my Dads 53rd Birthday Tool Box cake
Looks great, I can't wait to see how it turns out
Thanks Emily
Yay! I hope he loves it!
This is the only buttercream o will ever use again. Simple and simply delicious!! No beating for half an hour like most others. Thank you
I'm so glad you love it!
Honestly so upset with how this turned out, followed the unstructions and trouble shooting, and it still looks grainy, not to mention a very weird taste (and yes i checked the butter) š
This was sooo helpful lemme try this .
To store, should i leave it in the fridge or what is the best way to store the frosting in a way that it is still good for the next day?
Hi! You can leave it out (covered) for 3 days or in the fridge for 2 weeks
Hi just found you on you tube , new to caking and tried many recipes many stating you should whip butter for at least 10 mins prior to adding icing sugar . Yours is first I have come across that doesn't so keen to try it but can you let me know why yours doesn't ?
Can you use evaporated milk or waters? I live in Florida and am concerned about the milk in the recipe.
This recipe is so amazing! I use it on all my cupcakes, cakes and sugar cookies and it comes out so smooth and delicious! It also colors so well! Thank you so much!
Thanks for all the great information! Excited to get baking ..
I wanted to ask for clarity on the quantity. It says this enough for a an 8ā cake - does that mean one layer and you multiply it per layer? Or will the base recipe you provided cover a 3-layer 8ā cake?
Iām really inspired by your videosā¦very insightful,
May I know what butter brands you recommend for perfect frostā¦
Hi! It really doesn't matter which brand you use. Butter is more yellow in some countries that others so if you want a true white, you might have to beat it for longer before starting but other than that, any brand will be the same š
Hi Emily,
If I make a 3 tier 8ā cake, shall I times the ingredients needed by 3 too?
Need enough to place each cake in top of each other. Let me know!
Thank you for the tips
Iām a beginner and I love vedeo
So glad they're useful!
Great help for a true beginner! Thank you for these videos so I donāt let my granddaughter down for her 10th birthday!
So happy they're useful! What did you make for her birthday? I hope she loved it!
Hi Emily,
Thank you so much for sharing your recipe. But my family found itās too sweet. So, Iād like to ask you if weāre able to adjust the amount of sugar (400g-450g) and if itās still keeping a good consistency in order to do the decoration part?
You can use less sugar and skip the milk/cream at the end of the recipe. If the buttercream is too runny just add more sugar a bit at a time until the consistency is right š
I like your recipe the one on 4 minutes on how to prepare butter cream frosting it is easier,do you give certificate after the course
Hi! Yes!
Hi When I first make this buttercream it is beautiful and silky smooth. After sitting awhile, I find tons of air bubbles that make holes and speckles all over my cakes. I can't seem to get rid of the air bubbles then. I always mix on the lowest speed and submerge the paddle fully in the buttercream. Please advise how to make buttercream without air bubbles. And, how to get rid of air bubbles if they show up. Thank you so much, Amy
Air bubbles are so frustrating! If the buttercream sits out (covered) for a while, you can stir is quite aggressively to knock out any air before you use it. My two favourite tricks are:
1) Put 1/3 of the buttercream in a bowl in the microwave for 10 seconds and then stir it back into the main bowl. After mixing it together, the consistency will be perfect and there will be no air bubbles!
2) When you're almost finished smoothing the frosting, use a hot metal cake comb (held under hot running water and dried off, or heated with a blowtorch) to scrape around the cake once or twice. You'll melt the very outer layer of frosting and drag that around the cake as you scrape, filling in any air bubbles in the frosting.
Hope that helps!
Hi Emily
Thanks for your great recipes and advice.
I'm making a 10 inch 3 tier version of your Perfect Chocolate cake and wondered how much of your 4 minute buttercream I'll need to fill and cover it.
Many thanks
Helen
Hi! I would double the recipe!
Love all your recipes! š©· Just made your banana cake and want to use my home made Nutella in the frosting. Your buttercream is the best and I am wondering if I can adapt this recipe to include Nutella somehow?
Absolutely! Sounds delicious! Stir the Nutella in at the end, using about 2 tablespoons of Nutella per cup of buttercream so that the consistency of the buttercream doesn't get too runny.
So fluffy and yummy!
Would this be enough to frost A sheet cake or should I half the recipe?
Hi! What size sheet cake?
Thank you, Emily! Your videos and information are the best; so thorough and well-thought out.
If I may make a suggestion. We may think an 8ā cake is a single 8ā layer. I donāt know what is typical in other countries. If you just say a layer cake, I tend to think you mean a 2 layer cake. After watching your work, most of the cakes are 3 layer cakes.
It would be so helpful if you stated IN THE INSTRUCTIONS that this makes enough to frost and fill an 8ā 3-layer cake or half the recipe makes enough to frost and fill a 6ā 3-layer cake. Or whatever is true, as I am still not sure what you mean and the comments show I am not alone. Please do this with the other frosting recipes you so generously provide!
Not a criticism, just something that makes my understanding easier.
Keep up the great stuff you show us! You are awesome.
Thank you so much for the suggestion! I've added in the recipe box that the recipe makes enough buttercream to fill and frost a three-layer 8" cake. It's juuuuust enough for that, so you definitely wouldn't have a lot of extra buttercream if you used the same quantities in the recipe to fill and frost a two-layer 8" cake.
How many generously frosted cupcakes can be made with one batch of your buttercream?
With a lot of frosting on each it will be enough for 24 cupcakes!
Is this buttercream suitable for a summer wedding cake please? Iām worried about melting if it gets warm. Thank you.
Just like butter, buttercream will melt in the sun on a hot day. If you can keep the cake in the shade it will hold up much better and you can also keep it in the fridge until the last minute so that it warms up more slowly. Good luck!
Best buttercream ever. Try it once taste delicious. How much buttercream do i need to frost two 8 inches cake of 3 layers each one?
So glad you like it! You can double the recipe (click 2X on the recipe card) for two 8 inch cakes
Hi, havenāt tried this yet but thank you so much for adding metric weights š„°
I'm so happy they're useful!
Just used this recipe for the first time and it is great! First time I have achieved super creamy and white buttercream! I did beat my buttercream for longer than what was stated in the recipe to achieve this as my butter and vanilla were very yellow to begin with. So no more white food colouring for me! Thanks!!
I'm so happy to hear this! Another trick for whiter buttercream is to beat just the butter for a few minutes on its own before adding the sugar. Happy baking š
thank you
Love your tips. How do you stop condensation forming on a cake that has been iced and refrigerated?
If you put the cake into the freezer more 30 minutes after icing it, it will chill and the icing will set and get firm. Then you can wrap the cake in cling film without damaging the icing. Put the cake into the fridge and the cling film will protect the cake from condensation caused by moisture in the fridge. Take the cake out of the fridge just before transporting or 2 hours before serving and unwrap it straight away, before the icing softens.
I just made your buttercream recipe, it is outstanding. Great flavor & consistency. Thanks for sharing it
I'm so happy you loved it! Thank you for your comment. I would love it if you would give it a star rating, too!
Thank you so much for sharing buttercream recipe š can you please explain me that how to make buttercream less sweet?
Can I use shortening butter with unsalted butter? If yes then tell me measure this recipe with shortening butter.?
You can replace the butter with shortening in the same quantity but keep an eye on it because you won't need to mix it for as long as butter. Adding a pinch of salt will make the buttercream less sweet or you can use less sugar and skip the milk/cream at the end of the recipe to achieve a less sweet flavour. If the buttercream is too runny, add more sugar a spoonful at a time until it's the right consistency for frosting or piping.
Hello. How many cupcakes does one batch frost?
Thank you
It depends how generously you frost them! It will be enough for 24 with a tall swirl on each
Made the frosting yesterday, had it in fridge overnight, and took it out this afternoon. It was really stiff, so added some milk, but now worried I added too much as it warmed up, it feels yogurt! Will more sugar fix it?
Cold buttercream will become very stiff and needs to come back to room temperature to soften. You can speed that up by microwaving for 5 seconds at a time and stirring until the consistency is right. If you add too much milk you can add more sugar to stiffen it but it will be very sweet!
Listed great step by step instructions
Thank you!
What butter do you use please? Iām in UK and not sure which to choose?
Hi! I don't live in the UK but I've used several different brands and haven't noticed a difference between them so any should work! Some people prefer grass-fed for the flavour but that does make the buttercream more yellow
Hi Iām from NY. Whatās the best brand for butter and sugar and milk or cream to use. Thank u
Hi! Any brand if fine but if you're using milk, whole milk is ideal
I'd like to know if I can hand mix this, as I only have a cuisinart with a paddle mixer or a handheld mixer with just a whisk attachment (both are fast, so... air bubbles...)...What do you recommend? Many thanks!