Adam Romig Buttercream Frosting
Ingredients
Yield: 2.5 cups
For crumb coating a double layer 8 or 9 inch cake, a single layer 9x12 quarter sheet cake, or frosting about 12-18 cupcakes.
- 1 cup unsalted butter (2 sticks), softened but not melting
- 3-4 cups powdered sugar, sifted
- 1-2 tbsp heavy whipping cream
- 1 tsp clear vanilla extract
- pinch of salt
- (optional) ½ cup cocoa powder for a chocolate frosting
Yield: 4.5 cups
For crumb coating & frosting a double-layer 8 or 9 inch cake, a single layer 12x18 half sheet cake, or about 24 cupcakes.
- 1½ cups unsalted butter (3 sticks), softened but not melting
- 5-6 cups powdered sugar, sifted
- 2-3 tbsp heavy whipping cream
- 2 tsp clear vanilla extract
- pinch of salt
- (optional) 1 cup cocoa powder for a chocolate frosting
Directions
- Cut butter into 1 inch pieces.
- In the bowl of a stand mixer using the paddle attachment (or in a large bowl if using an electric hand mixer), beat butter on medium speed until it is light and creamy, about 3-5 minutes.
- Set speed to low and slowly start adding powdered sugar, a cup at a time.
- Add cocoa powder (and mix well) before the powdered sugar if making a chocolate frosting.
- Mix until sugar is incorporated and then increase to medium speed for about 2-3 minutes.
- While it's still mixing, add heavy cream, vanilla extract, and salt. Start with 2 tablespoons of heavy cream and add in a bit more if the mixture looks like it needs to be thicker.
- Continue mixing on medium-high speed for 3-5 minutes or until buttercream is well combined and fluffy. Scrape the sides of the bowl as needed to be sure everything is mixed together.
- Buttercream is ready to use as a crumb-coat or final frosting!
Notes
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Food coloring can be added if desired. Gel coloring is recommended and added to the buttercream one drop at a time. Be sure to fully incorporate the color into the buttercream.
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The thickness of the buttercream can be adjusted by either adding more powdered sugar (thicker) or more cream (thinner).
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For a white buttercream and better coloring results, be sure to use a clear vanilla extract. Regular extract will tend to make the buttercream slightly yellow-ish.