How to Make the Fluffiest Buttercream Frosting Ever!

Leigh is sharing her buttercream frosting recipe and tips for how to make the fluffiest buttercream frosting:
 

You know THAT mom? The one whose cupcakes always look perfect when she’s bringing them in for the classroom party? Well, I’m here to tell you that you can be THAT mom this year for Valentine’s Day.

See those cupcakes up there? I made ‘em. I’m not artistic. I can hardly draw a stick figure. But, I’ve learned some secrets to making that fluffy frosting and getting that bakery look. And I’m going to spill those secrets to you right here, just in time for Valentine’s Day.

First, let’s talk about your frosting. You can’t get this look from that runny canned stuff in the baking aisle of the supermarket. And you won’t get that bakery taste, either. So, we’re gonna have to start from scratch. But don’t worry. I promise this is going to be painless.

How to Make the Fluffiest Buttercream Frosting Ever!

Fluffiest Buttercream Frosting Recipe

Ingredients:

• 2 sticks unsalted butter
• 1 bag (or 2 pounds, or about 7 cups) of powdered sugar
• 1 T. of flavoring (I use 2 t. of vanilla extract and 1 t. of almond, but you can mix to your liking)
• Pinch salt (Yes, salt)
• About 2 T. whipping cream

Secrets for Making  Fluffier Buttercream Frosting:

1. Don’t soften your butter in the microwave.

I know, I know, we get in a hurry and stick it in there for a few seconds. But with this frosting, don’t. Take it out of your fridge in plenty of time to let it come to room temperature. It won’t hurt it if it sits out for awhile. Softening in the microwave tends to soften it unevenly – you will have parts still stiff and parts that are almost melted. That might work OK in a batter, but that inconsistent texture won’t be good for your frosting.

2. Now whip that butter. JUST the butter.

Before you add anything else to the bowl, whip that butter. And then whip it some more. You’ll notice the color lightening. You’ll notice the texture getting a lot more fluffy. Keep whipping a good 3-5 minutes. The more air you incorporate in this step, the better.

3. Add in the flavoring of your choice and the pinch of salt and mix. Then start adding the powdered sugar a couple of cups at a time until it is all mixed in.

4. Drizzle in half of that whipping cream.

In a pinch, you can substitute milk or half and half, but whipping cream is the best choice here to give your frosting the richest, fluffiest texture. Add half and check the consistency. Add the rest if you think it’s not too thin.

5. If you wish to color your frosting, I recommend gel color.

Liquid colorings can dilute the frosting quickly and you need to add a lot of them. Using a gel color (which you can find in the cake decorating aisle of stores such as Walmart, Michael’s or Hobby Lobby), means you use a lot less, and you don’t dilute your frosting.

6. Now make like Devo and whip it good.

Whip that frosting until you think you’ve whipped it enough, and then keep that mixer on another minute or two. The more whipping, the fluffier the frosting. You won’t overwhip it, I promise.

7. Use a pastry bag and a decorating tip to frost.

I know those fancy tools seem scary, but it is sooooo much simpler than it looks. Really. Pick up the disposable pastry bags you can buy in the aforementioned cake decorating aisle, and a tip. You don’t need a big fancy decorating set. The look above was achieved with the Wilton 1M decorating tip. Trim the pointy end off your pastry bag, stick the tip in, fill half way with frosting and go. Frost in a circle from the outside in to the middle of the cupcake. If you hate the way the first one looks, scrape the frosting off and try again. I bet you’ll be a pro by your third or fourth cupcake. And you’ll be shocked at how easy and fast it is to frost them.

4.5 from 4 reviews

Fluffiest Butter Cream Frosting

 

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Prep time

10 mins

Total time

10 mins

 

Author: Alea

Recipe type: Dessert

Serves: 24

Ingredients

• 2 sticks unsalted butter
• 1 bag (or 2 pounds, or about 7 cups) of powdered sugar
• 1 T. of flavoring (I use 2 t. of vanilla extract and 1 t. of almond, but you can mix to your liking)
• Pinch salt (Yes, salt)
• About 2 T. whipping cream

Directions

1. Take your butter out of your fridge in plenty of time to let it come to room temperature.
2. Now whip that butter. JUST the butter.
3. Before you add anything else to the bowl, whip that butter. Keep whipping a good 3-5 minutes.
4. Add in the flavoring of your choice and the pinch of salt and mix. Then start adding the powdered sugar a couple of cups at a time until it is all mixed in.
5. Drizzle in half of that whipping cream. Add half and check the consistency. Add the rest if you think it’s not too thin.
6. If you wish to color your frosting, I recommend gel color.
7. Whip that frosting until you think you’ve whipped it enough, and then keep that mixer on another minute or two.
8. Use a pastry bag and a decorating tip to frost.

3.2.2265

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