stiff buttercream recipe
This stiff buttercream recipe is perfect for piping intricate designs. We use a special technique for minimal air bubbles and the crispest, cleanest edges. Let’s learn how to make gorgeous decorations that truly pop.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: about 3 1/2 cups
- Category: Frosting
- Method: Stand mixer
- Cuisine: American
Ingredients
- 1 ½ cups (350 g) salted butter, cubed and softened
- 1 vanilla bean, seed split and seeds scraped
- 6 cups (700 g) powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tsp boiling water
- heavy cream, optional
Instructions
- Place butter and vanille bean seeds in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed to soften, about 30 seconds.
- Add all of the sifted powdered sugar, attach a splash guard, and mix on low speed until it just comes together, about 3 minutes. Mixture will look very powdery at first. Scrape down sides and bottom of bowl, and mix again to incorporate any loose powdered sugar.
- Turn mixer on high, immediately add vanilla extract and hot water, and mix until just combined, about 20 seconds. Transfer to a piping bag and decorate as desired.
- For a softer, spreadable consistency, beat in heavy cream a few teaspoons at a time until desired stiffness is reached.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Makes about 3 1/2 cups frosting. This is enough for 1 dozen cupcakes (with generous 1/4 cup frosting each) or a 9-inch 2-layer cake with a crumb coat and moderate layer of frosting.
This recipe is easy to scale up or down, as needed!
Nutrition
- Serving Size: 2 tbsp
- Calories: 187
- Sugar: 24g
- Sodium: 81mg
- Fat: 10g
- Saturated Fat: 6.4g
- Unsaturated Fat: 3g
- Trans Fat: 0.4g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 0.1g
- Cholesterol: 27mg
Find it online: https://www.withspice.com/blog/stiff-buttercream-frosting/