Description
My Vanilla Buttercream Frosting is unlike anything you've ever had before! While it uses the typical ingredients for a classic Vanilla Frosting, the powdered sugar is dissolved in milk before adding to the butter, giving a super smooth and fluffy buttercream frosting that isn't gritty like a typical American Buttercream Frosting. Give it a try - you'll be as amazed as I was!
Ingredients
For Super Smooth Buttercream (Milk Dissolving method)
- 405g unsalted butter, at room temperature
- 45g golden syrup, liquid glucose, or corn syrup
- 1 1/2 tsp vanilla bean paste or vanilla extract
- ½ tsp salt, or to taste (I use Kosher salt, if you are using table salt, use less)
- 155g whole milk, cold from the fridge is fine
- 600g powdered sugar / icing sugar
For Classic Vanilla Buttercream Frosting
- 405g unsalted butter, at room temperature
- 60g heavy cream or whole milk, at room temperature, plus more to add at the end if needed
- 45g golden syrup, corn syrup, or liquid glucose
- 1 1/2 tsp vanilla bean paste or vanilla extract
- ½ tsp salt, or to taste (I use Kosher salt, if you are using table salt, use less)
- 600g powdered sugar, sifted
Instructions
SUPER SMOOTH BUTTERCREAM METHOD
- Place the butter, golden syrup, vanilla bean paste and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 5 minutes until the butter has significantly lightened in colour and texture.
- While the butter is mixing, warm the milk on medium heat on the stove until it is almost boiling. Place the powdered sugar into a medium mixing bowl. Once the milk has heated, add to the powdered sugar and whisk to combine - you want it to be lump free. It will be a fairly thin mixture. Set aside to cool - a little warm is ok but you do not want it to be too hot.
- After the butter has finished mixing, turn the mixer down to medium low speed. With the mixer running, slowly pour the milk and powdered sugar syrup into the bowl. Once it has all been added, scrape down the sides of the bowl and beat for a further 3-5 minutes until it comes together and is light and fluffy.
- Switch to the paddle attachment and mix on low speed for 5-10 minutes to help remove any air bubbles.
- Use as needed. Because this buttercream does not crust, you do not need to cover the bowl while working with the buttercream.
- Store leftover buttercream in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature and re-whip before using.
CLASSIC AMERICAN BUTTERCREAM METHOD
- Place the butter, heavy cream, golden syrup, vanilla bean paste and salt into the bowl of a stand mixer fitted with the whisk attachment.
- Whip on high speed, scraping down the sides as needed, for about 5 minutes until the butter has lightened in colour and texture.
- Add the powdered sugar and mix on medium speed until combined. Add a little more cream or milk if you want the buttercream to be slightly fluffier.
- Switch to the paddle attachment and mix on low speed for about 5 minutes to remove any large air bubbles.
- Use as needed - this is a crusting buttercream so if you have any leftover you need to press a piece of plastic wrap against the surface of the frosting.
- Store leftover buttercream in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature and re-whip before using.
Notes
Because of how powdered sugar is, there may be a tiny bit of grittiness left in the frosting. US powdered sugar is finer than NZ powdered sugar I have found, so just keep this in mind if you are in NZ and find there's still a teeny bit of grit left even if you dissolve the sugar fully. It is still lovely to work with!
My Vanilla Buttercream Frosting recipe makes enough to frost a two or three layer 8" cake with enough to spare. If you want to make it for cupcakes or a sheet cake, where you need less, use the scaled down version below (the method is exactly the same). If you are adding a lot of piping detail or worried you won't have enough frosting, feel free to scale it up.
Extra Smooth Buttercream (Scaled down version)
270g unsalted butter, at room temperature
30g golden syrup, corn syrup, or liquid glucose
1 tsp vanilla bean paste or vanilla extract
½ tsp salt, or to taste
100g whole milk
400g powdered sugar, sifted
Classic Buttercream (Scaled down version)
270g unsalted butter, at room temperature
40g heavy cream, at room temperature
30g golden syrup, corn syrup, or liquid glucose
1 tsp vanilla bean paste or vanilla extract
½ tsp salt, or to taste
400g powdered sugar, sifted