Buttercream
Posted On 7 October 2021
I needed a buttercream recipe for macarons and found that most of the recipes I found (a) made way too much for what I needed and (b) were on sites with way too much bullshit. Say no to the sites with way too much bullshit.
Buttercream Frosting
A great buttercream frosting that can scale.
Servings: 1.25 cups
Equipment
- Stand mixer
Ingredients
- 110 grams unsalted butter, room temperature (½ cup) (1 stick)
- 180 grams powdered sugar (1½ cups)
- 25 ml heavy cream (~2 tablespoons)
- ½ teaspoon vanilla
- 1 pinch salt
Instructions
- Fit your mixer with the paddle attachment.
- Cream butter until smooth.
- Add powdered sugar a bit at a time on low speed until all added and combined.
- Add the heavy cream, vanilla, and salt and mix on medium- to high-speed, stopping occasionally to scrape down the sides, until all combined, fluffy, and white. Add a little more heavy cream if needed.
Notes
- Scaling: You can double this if you need more. Or triple it. Or halve it if you just need enough for about 20 macarons.
- Vanilla: You can add more vanilla for a stronger hit of vanilla but may need to increase the whipping cream to get a thicker frosting, too.
- Freezing: Can be frozen for a couple of months. Thaw overnight in refrigerator and then bring to room temperature and mix well before use.
- Chocolate: You can add up to 20 grams of cocoa powder to make a chocolate frosting, but you may need to add a little more heavy cream, too. Taste. May need to add a bit more powdered sugar, too.