This has become my go to buttercream. It’s light and fluffy and crusts beautifully. It goes particularly well with wasc. I get rave reviews on this icing.
It’s important that you use cream, half and half or whole milk. The high fat content is what makes it so very creamy.
- 3 cups confectioners’ sugar
- 1 1/2 cup butter (can substitute in 1/2 cup cream cheese for 1/2 c butter for added flavor)
- 2 teaspoon vanilla extract
- 1 to 2 tablespoons whipping cream
- 2 t sea salt (can sub regular tablesalt)
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
How much does this make?
You know, I've never measured it. The recipe I based it on says 10-12 servings. To give you a point of reference, I used it today to frost a 3 layer 10 inch and a 4 layer 6 inch. That was after doubling the recipe. I had enough left over to do some piping.
2 teaspoons of sea salt seems like a lot. Is the butter salted as well? It seems to be that with only 3 cups of sugar and 2 teaspoons of sea salt, it would be quite salty and not very stiff.
Thank you for catching that! I usually double the recipe so for this recipe here, 1 t is enough. I always use unsalted butter.
I appreciate your patience with me. I haven't been decorating very long and this is the first recipe Ive submitted to CC.
Does this frosting have to be refrigerated once it is covered in fondant? How long can it sit out?
There is enough sugar in this recipe that it doesn't need to be refridgerated. I've never kept it out past more than a few days and haven't had any problems.
The above recipe sounds delicious. Is the above recipe the double recipe, and is it 1tsp of salt or two?
can you use this to decorate a party cake
Does this buttercream crust well? Especially if you use cream cheese, will it crust and smooth like the Wilton or Sugar Shack recipe. Do you need to add in merigue powder?
Does this crust well enough that you can smooth it with a Viva paper towel?
When do you add the salt??
Okay, I used this recipe last week and all I did was cream everything together then add the pwr. sugar last. I also added a cap full of strawberry flavoring to match the chocolate and strawberry cake it was on. To answer the questions above, I used 1 tsp. salt for a single batch and no, I would not say that this frosting crusts well! And I didn't even use the cream cheese in it. I was covering the cake with fondant, but I tested it after several hours and it would stick to a paper towel so bad! But when I put it into the fridge it got firm, because of the butter. It tasted great though!
I would think because you use a dairy product (whipping cream, butter or milk) there would be concern about it sitting out. I used to work in food services and that was always a no-no.
tastes great! easy to make and work with~thanks!
I made this today, using strawberry flavoring, however, being in South Georgia... It did not crust for me. I did put fondant over it. As far as the taste.. My family loved it! I will be using this one again and again.... Thanks!
Anyone know if I can airbrush color on this one?
Just made this and it is great! Quick and easy and a wonderful taste...I doubles it, left the salt at half amt though and its great to taste, work with and crusts well. I also used whole milk instead of the heavy cream bc I had none...
Found this recipe to be on the extremely sweet side. Easy to make and work with just sweet.
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