Small Batch Butter Cream
This small-batch buttercream frosting is a wonderfully smooth and fluffy treat, whipped to a light, almost white consistency. With a perfect balance of sweetness, it achieves a creamy texture that can be adjusted based on the weather. Ideal for decorating cakes and cupcakes, this versatile frosting is rich and silky, making it a delightful finishing touch for any dessert. Its adaptable nature allows for variations to suit any flavor, ensuring a delicious experience every time. This will frost about 2 to 3 layered 9-inch cakes or 24 to 36 cupcakes.
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Equipment
- 1 Stand Mixeer
Ingredients
- 2 cups butter at room temperature – (4 sticks = 2 cups)
- 1 tsp clear vanilla extract to maintain a pure white color
- 2 lbs powdered sugar
- 2 tbsp heavy whipping cream adjust based on weather: Hot weather: 2 tablespoons; Cold weather: 1/4 cup. For extra silkiness: Add more as needed
Instructions
Whip the Butter:
- In a large mixing bowl, beat the room temperature butter using an electric mixer.
- Continue whipping until the butter becomes light and fluffy, resembling whipped cream and turning almost white in color.
Add Vanilla:
- Add 1 teaspoon of clear vanilla extract and incorporate it into the whipped butter.
Incorporate Powdered Sugar:
- Gradually add in the 2 lbs of powdered sugar, mixing thoroughly between additions to prevent a powdered sugar cloud.
Adjust Consistency depending on the weather:
- If it’s hot, add 2 tablespoons of heavy whipping cream.
- If it’s cold, add 1/4 cup of heavy whipping cream.
- Mix until fully combined and adjust further if you prefer a softer, silkier frosting.
Final Whip:
- Whip the mixture for a few more minutes until it reaches your desired lightness and silky texture.
Decorate:
- Use the buttercream to frost your baked goods, cupcakes, or cakes!
Notes
If you plan on coloring the buttercream, consider using gel food colors to maintain consistency.For an added flavor twist, you can substitute a portion of the vanilla extract with another flavored extract (like almond or citrus). Experiment by adding different extracts or even cocoa powder for chocolate buttercream.Ensure the butter is fully softened for easy whipping.Store any leftover frosting in an airtight container in the fridge; just re-whip before using.
Nutrition
Calories: 192kcalCarbohydrates: 25gProtein: 0.1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 28mgSodium: 82mgPotassium: 4mgSugar: 25gVitamin A: 327IUVitamin C: 0.01mgVitamin D: 0.01µgVitamin E: 0.3mgCalcium: 4mgIron: 0.02mgZinc: 0.02mg
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