Saturday, February 25, 2017

The Secret To Perfect Buttercream

For my first post, I'm going to give away my best secret. Why? I don't know. I'm probably stupid. But this is a new age, and apparently all information is free.


I don't know about you, but my goal when I'm making a buttercream frosting is for it to be so delicious that whoever I serve it to, demands a tub of it to eat with a spoon. If that doesn't happen, it's an utter failure.
Of course, that means, my buttercream can't just be good, or great. It must be insanely addictive! It should become a craving that MUST BE SATISFIED.
So, in order to do that, there are few SUPER EASY tricks, that I add to any basic buttercream, that make it undeniably THE BEST in the world.


  • The butter. It must be room temperature. This is not optional. I just keep a box of butter on my countertop at all times. Then I'm ready whenever it suits my fancy. It won't hurt the butter to be left out at all. And that way, you aren't forced to attempt a microwave softening. Don't be that girl. When your butter is the right temperature, it's the right texture. This will also help to avoid adding extra sugar later. Your butter to sugar ratio should always be 2 cups of powdered sugar for every 1 stick of butter. You should NEVER need more sugar than this. (Unless you went crazy with espresso powder, than you might need a touch more...)
  • The mixing. You have to mix it the proper amount of time. When your butter is the right temperature it is ready for all this lovely air to be beat right into it. It's just waiting to be that silky, light, pile of sugary loveliness. Don't underbeat. If your frosting is thick, you've either left out some of the liquid or you haven't beat it enough. 
  • FINALLY. Here it is - the secret: DON'T FORGET THE SALT. 
 
No, I'm not an insane person (well, not for that reason, anyway.) And yes, I know frosting is not a savory food. But you know what bad frosting is: overly and sickeningly sweet. How many times have you heard someone say - it's too sweet!!!! Well, it's hard to make a recipe whose main ingredient is finely ground and processed sugar not too sweet. That's why, I add a tiny dash of salt. It cuts the sweetness and even though you never even taste it, it is AMAZING the difference it makes. There is a reason that God compares His followers to salt. Just like this dash of salt that makes a buttercream perfect, the presence of a Christ filled believer can change everything in the lives of those around them. They don't always know it, but their little addition of savor is the secret recipe to success in every group they take part in. 

So ALWAYS ADD THE SALT - in your Christian walk, and your buttercream!

Basic Buttercream Recipe

2 sticks butter
4 cups powdered sugar
1 T pure vanilla extract 
4-6 T whole milk
Dash of salt

  1. Cream butter.
  2. Add sugar, vanilla, and milk with mixer on low until blended. 
  3. Increase mixing speed and mix well until frosting is light and fluffy. Add more milk if needed.
  4. Add a dash of salt.
  5. Mix well
  6. Enjoy your perfect buttercream
To vary this recipe, substitute any extract for the vanilla, and any kind of flavorful preserve, jam, or unsweetened juice for the milk. For fudge flavor, add cocoa powder to the powdered sugar. Just don't forget the salt!