Martha Stewart Buttercream Frosting Recipe
Are you ready to make perfect buttercream? Martha Stewart Buttercream Frosting Recipe is a classic.
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Sifter for powdered sugar
Ingredients
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
- ¼ teaspoon salt
Instructions
- Take butter out 30 minutes early. It should feel soft to touch.
- Don't microwave it or it'll melt. Room temperature butter is absolutely crucial here.
- Put softened butter in your mixing bowl. Beat it on medium speed carefully.
- Continue for about 3 minutes total. It should look pale and fluffy.
- Add powdered sugar one cup at a time. Mix on low speed between additions.
- This prevents a sugar cloud mess. Scrape down the bowl sides regularly.
- Pour in the vanilla extract now. Beat everything together for 30 seconds.
- The smell will be absolutely wonderful.
- Pour in heavy cream one tablespoon first. Mix it in completely before adding more.
- This controls the frosting's consistency perfectly. Add remaining cream as needed slowly.
- Increase mixer speed to medium-high now. Beat for 3-4 minutes until light.
- The frosting should look cloud-like. Add salt and mix briefly.
Notes
- Use high-quality butter for better flavor.
- Real vanilla extract makes a big difference.
- Don't skip sifting the powdered sugar.
- Lumpy frosting is not fun to use.
- Beat the frosting long enough for fluffiness.
- Refrigerate if it becomes too soft.
- Let it come to room temperature again.
- Add food coloring after completing the recipe.
- Store leftovers in an airtight container.
- It keeps in the fridge one week.