buttercream-flower-cupcakes-easy-how-to-make-video-tutorial-rose-peony-leaf-leaves2

 

This buttercream is super easy and delicious! It’s called V.2 because it is an altered recipe from the original (from Lauren Kitchens) for those who prefer a sweeter icing. I find it is also perfect for piping flowers! This recipe has more powdered sugar and a little more egg whites than Lauren’s. You will also notice the final amount is 11 cups, which will happily fill a Kitchen Aid mixer (feel free to adjust using the adjustment serving box below). Use this with our Cake Calculator icon in the menu) to make your cake life more efficient!

 

An extra TIP! How I store my leftover buttercream!

When freezing buttercream or ganache, I will put it in plastic wrap and then into a zip lock bag. I find this much more space efficient for my freezer, fewer dishes to clean and cost effective! Take it out the night before you need it again, unwrap it while it’s still cold and put it in a bowl at room temp to thaw overnight. Next day, whip up again and you’re ready to go! Great for small amounts of different colors too!

 

Print Recipe
Easy and Delicious Buttercream V.2
This recipe has been altered from Lauren Kitchen's recipe to better suit some palettes (sweeter) and also I find it a little better for piping/flowers. It's great for underneath fondant also as it gets nice and solid in the fridge.
Votes: 6
Rating: 5
Rate this recipe!
Type of Recipe Filling, Icing
Servings
cups
Ingredients
Type of Recipe Filling, Icing
Servings
cups
Ingredients
Votes: 6
Rating: 5
Rate this recipe!
Instructions
  1. Measure egg whites in your mixing bowl.
  2. Tare. Measure powdered sugar in bowl. (Or in separate bowl, either way, add powdered sugar at this time)
  3. Using the paddle attachment, beat on medium/high (6 on KA) for 5 minutes. You are essentially creating a soft peak, glossy royal icing at this point. If it does not "peak", do not worry, our main concern is to dissolve the powdered sugar. You can incorporate more air into it down the line.
  4. Make sure your butter is SOFT. Room temperature often isn't soft enough for me, so I'll put it in the microwave for 10 more seconds to make sure it's super soft to the touch. This will allow air to beat into the mixture easier.
  5. Set mixer to medium, gradually add butter. Scrape bowl.
  6. Don't forget to add your vanilla! Now, beat for 5-10 minutes on medium/high (6 on KA) until light and fluffy. To help remove larger air bubbles that may have formed, I reduce it to a low setting and let it mix for approx 2 minutes.
  7. Fluffy delicious buttercream! Nom nom nom. See below for storage and other notes!
Recipe Notes

Notes via Lauren Kitchens:

Storage: The day after you make the buttercream, you will need to whip it at medium speed for 5 minutes. Store at room temp (68-74 degrees F) for up to 2 weeks. (Yes, you heard her correctly). Store in the fridge for up to 2 months. Store in freezer for up to 6 months.

Color: Use gel paste or oil colors to color your buttercream.

Egg Whites: Purchase the pasteurized egg whites in the grocery store next to the eggs. Most carton eggs are pasteurized. You can use fresh egg whites but it will decrease the shelf life of the buttercream unless you pasteurize them yourself. I do not recommend using meringue powder as a replacement.

Tips from Avalon:

For hot and humid areas, you have the option to take anywhere from 1/4 to 1/3 of the total amount of butter out and replace it (in weight) with shortening. If you have particularly warm hands and are doing a lot of piping (that includes buttercream flowers), I suggest this recipe with 1/4 of the total amount of butter replaced with shortening. I'm not a huge shortening icing fan, BUT some places *need* it for climate purposes.

 

 

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74 Comments
  1. Felicia Patrick 2 years ago

    When should you add the teaspoon of lemon juice?

    • Author
      Avalon Cakes 2 years ago

      Good catch Felicia! I add it during the mixing of the eggs and the sugar! 🙂

  2. Marcia 2 years ago

    Thanks for sharing and for the helpful tips.

  3. Jewel Burgess 2 years ago

    I look forward to trying this..do you put in all the powered sugar in the bowl in step 3? Then whip it?

    • Author
      Avalon Cakes 2 years ago

      Hey! Yes, sorry I didn’t make that very clear… I acutally said in step two “measure powdered sugar in bowl” meaning press tare on your bowl and add it to the bowl. Sorry, I realize that wasn’t very clear 🙂

  4. Stacey Jimenez 2 years ago

    Are we supposed to mix with a whisk attachment, like the directions say or use a paddle attachment as shown in the photos?

    • Author
      Avalon Cakes 2 years ago

      Yikes! Good catch, for some reason that is old information… all updated now! <3 (Paddle!)

  5. Melanie Baker 2 years ago

    I forgot the lemon juice. I realized that it was missing from top recipe after I made and was reading comments again.
    Does it make a difference?

    • Author
      Avalon Cakes 2 years ago

      Yeah you’re totally fine, its’ just to help the eggs get a little bit more volume, but not 100% necessary

  6. Melanie Baker 2 years ago

    Ok great 🙂 thank you.

  7. Susan 2 years ago

    Are the egg whites mwSured by weight or volume!

    • Author
      Avalon Cakes 2 years ago

      Weight 🙂 You can do volume too though it’s very comparable with egg whites, a little more or less won’t hurt this recipe 🙂

  8. Veronica Sitner 2 years ago

    For the pasteurized eggs, can you use the ones from the carton? or should we use whole eggs and separate out. I know when I’m making meringue cookies, the ones from the carton don’t whip sturdy enough

  9. Veronica Sitner 2 years ago

    hahaha sorry!!! just saw your notes at the bottom of the recipe…duhhhhhhhh

  10. Aisha 2 years ago

    Thanks for this recipe Avalon. I’m just wondering how this version is sweeter since the butter amount has increased but the amount of sugar has remained the same? Thanks for your input.

    • Author
      Avalon Cakes 2 years ago

      Hi Aisha, in Lauren’s recipe there is only 1 lb of powdered sugar. 🙂

  11. Aisha 2 years ago

    🙂 lol….read Aisha, read.

  12. musi 2 years ago

    Tastes so yummy and beautiful.

  13. Cecilia Zumaran 2 years ago

    I would like to try this recipe, but here I can’t find pasteurized eggs. How do you do?

  14. Jane 2 years ago

    How much lemon juice is needed? Thanks jane

  15. Karen 2 years ago

    Thank you for your recipe, I am anxious to try it but was wondering if you could use 1/2 butter and 1/2 high ratio shortening.

    Thank you
    Karen

    • Author
      Avalon Cakes 2 years ago

      It should work just fine!

  16. Rena 2 years ago

    This recipe is the best buttercream I have tried. It is really smooth, silky, and pipes great. I can not thank you enough for sharing!

    Rena

  17. Elishevadadoun 2 years ago

    im not understanding where everyone is getting the lemion juice part…….. its not in the recipe. am i missing something ?

    • Author
      Avalon Cakes 2 years ago

      I had it in there in the beginning, then realized it was fine without it 🙂

  18. Jessica Rynders 2 years ago

    If I have had the buttercream in the fridge can I let it come to room temperature and then freeze it?

    • Author
      Avalon Cakes 2 years ago

      Yep! You just want to stay away from freezing and re-freezing… that is when things can get a little iffy.

  19. mayra 2 years ago

    just want to confirm. the recipe does not cook the eggs? so its raw pasturized eggs?

    • Author
      Avalon Cakes 2 years ago

      That is correct, raw pasteurized eggs. Because they are pasteurized, they have already gone through the bacteria killin’ process 🙂

  20. Kia 2 years ago

    Ive tried this recipe using Aguafaba (chickpea brine) and its delicious!

    • Author
      Avalon Cakes 2 years ago

      That is SO awesome to hear! I was jut thinking that the other day!

  21. Diana 2 years ago

    Al estar las claras de huevo crudas y no cocinadas como con el smb o el italian meringue buttercream no tiene que estar esta crema en la nevera,puede estar fuera de la nevera a temperatura ambiente,no se pone mala?

    • Author
      Avalon Cakes 2 years ago

      ¡Hola! Debido a que se usa con claras de huevo paturizadas, el proceso de matar bacterias de cocinar los huevos ya ha ocurrido. Es por eso que los huevos deben ser pasturizados. Sólo sigue la lista anterior para la vida útil.

  22. Oreva 2 years ago

    Thanks so much for sharing

  23. Christy 2 years ago

    I prefer a less sweet icing but need something that will be firm as I am in south Louisiana! Will reducing the powdered sugar affect the stiffness?

  24. Gabriela 2 years ago

    Hi Avalon!
    Would this recipe work to go under fondant? I just can get over working with chocolate ganache, it holds the shape good when it comes to a 3D cakes! … but i do need/want to have another options that achieve the same results as ganache does for me.
    Thank you so much!

    • Author
      Avalon Cakes 2 years ago

      Yes, works great as long as you can get it cold before applying the fondant 😀 I love it!

  25. Wanda Gillum 2 years ago

    Is this as sweet as typical ABC?

  26. Lauren 2 years ago

    Hi there Avalon…i love this buttercream soooo much, its an absolute dream to make/work with/eat! My question is, can you add melted chocolate to make a choccy buttercream? How much would you suggest to add and will it affect the consistancy? Thank you kindly xxx

  27. Rena Heath 2 years ago

    Hi! Has anyone tried making a cream cheese version with this recipe? If so how much cream cheese would you add?

  28. Cristi 2 years ago

    Hola!!! Gracias por compartir 🙂 una pregunta, para hacer buttercream flowers está sería tu mejor opción? O recomiendas algo aún más firme para que las flores se mantengan perfectas aún después de sacarlo del refrigerador y transportarlos… ?? Muchas gracias! De verdad me encantan tus tutoriales 🙂

    • Author
      Avalon Cakes 2 years ago

      You can use 1/2 shortening and 1/2 butter and a little more powdered sugar and that will help it hold up in the heat a little bit better. 🙂

  29. Sylvia 2 years ago

    Does this type of buttercream have more of a white colour than the usual butter/icing sugar/vanilla type?
    I have a customer requesting a white buttercream finish. My buttercream is usually more yellowy. Thankyou.

  30. Jaz 2 years ago

    Hi,can I colour this buttercream with gel colours or oil based colours???
    Thanks….
    Jaz

  31. caroline Hawley 2 years ago

    Hi, could I use actiwhite in the place of pasteurised egg whites.

  32. Caitlin Po 2 years ago

    Can this be used to cover a cake? Also will this taste ok with different flavors? Thanks! Love your videos!

    • Author
      Avalon Cakes 2 years ago

      Yep, it’s perfect for covering cake! That’s what I used it for along with using as a filling 🙂 And yup, perfect base for adding flavors of all kinds!

  33. Lisa Carleton 2 years ago

    Hi, im loving the sound of this recipe. I have had a look at both this 1 and your other, less sweet version and noticed that there is less egg white per gram of icing sugar than the other version so im just wondering is there a minimum amount of egg white needed to dissolve the icing sugar or does the amount of egg white used just come down to taste preference? Ie how creamy you like it? Thank you. Also i would be interested to know if i add too much flavouring eg melted choc or raspberry jam and it went too soft, what is the best way to stiffen it up abit again? Add more icing sugar or add more butter? Many thanks in advance

    • Author
      Avalon Cakes 2 years ago

      Hey Lisa! Great questions. The increased amount of eggs is for dissolving purposes (and added structure). You really can’t taste the eggs, or, at least I can’t. I start with about a half cup of melted chocolate or jam per 4 cups of BC, just like SMBC it doesn’t break easily. I then add little by little to taste. The melted chocolate actually adds even more stability. The liquid and acid from the jam can break it eventually if TOO much is added. If you need to stiffen I’d add just a bit of softened butter as you don’t want to re-introduce sugar at this point as it may not dissolve and leave you with a gritty texture reaction.

  34. Lisa Carleton 2 years ago

    Thank you so much for your reply, i think this will be my new buttercream recipe as it seems so much easier and quicker than SMBC and also the fact that it can be left at room temp for such a long period is great. Thanks again

  35. Talia Rosenberg 2 years ago

    I am looking for a chocolate buttercream recipe
    Do you have any recipe that you can recommend

  36. Camillia Colon 2 years ago

    Hi so i made this recipe about 3 months ago and stored it in the frfridgeDo you think i can still use it or should i just maje a new batch

  37. elaine 2 years ago

    This is the recipe that Mike Mccarey uses in his cakes too

  38. Leanne Rhodes 2 years ago

    Is there a chocolate variation for this recipe?

  39. Lorin dibenedetto 1 year ago

    Hi Avalon
    I see a comment and reply about lemon juice, but I don’t see it in the recipe anywhere . Am I missing something ? Thanks

    • Author
      Avalon Yarnes 1 year ago

      I omitted it from the recipe as it was unnecessary 🙂

  40. Beth Hartley 1 year ago

    Is this a crusting buttercream?

  41. Kristalyn Mangang 1 year ago

    Hey Avalon, I’m wanting to do a cream cheese icing that is less sweet than the sickenly sweet cream cheese icing, would it work to do half butter, half pre-softened cream cheese? Also I wanted it strawberry so would adding pureed strawberry make it too runny for cupcakes?

  42. Patsi 1 year ago

    Can I add raspberry puree at some point to make this raspberry buttercream?
    If so, when should I add it?

    • Author
      Avalon Yarnes 1 year ago

      Sure can! Add it after it’s all mixed. A little at a time and taste until you’re statified.

  43. Sandrea 11 months ago

    Hi there. I live in quite a humid country and unfortunately I didn’t read the part about the shortening. The buttercream is melting while I’m piping… How do I make it more stiff?

  44. Jessica 8 months ago

    How could I use this buttercream to make a pink lemonade flavor icing? Would I just substitute pink lemonade concentrate for the vanilla?

    • Author
      Avalon Yarnes 7 months ago

      You can def add other flavors on top of this base recipe, try adding some concentrate! Let us know how it goes! If it’s powdered form, it might be work dissolving it in a small amount of water first so it isn’t grainy. 🙂

  45. Iveleses 5 months ago

    I just read the first comment you responded to about it lemon juice in the recipe? Am I supposed to add lemon juice to this?

  46. Valerie Naquin 4 months ago

    I really need help with smoothing buttercream on a cake!

  47. Jennifer 2 months ago

    Hi!

    Have you ever tried adding Peanut Butter or Peanut Butter Powder to this recipe? Any tips for doing so?

    • Author
      Avalon Yarnes 2 months ago

      I have not but I’m sure it would be a lovely addition! I’d try a couple tablespoons at a time.

  48. Karen Anderson 1 month ago

    Hi I tried this recipe a couple months ago for my Dad’s birthday cake and it was a hit! I think this might be my new go-to 😀
    My hubby is wanting red velvet cake for his birthday this weekend and I was wondering, will this recipe hold up if I throw in a package of cream cheese?

    • Author
      Avalon Yarnes 4 weeks ago

      Hey Karen! I’m not sure to be honest, I haven’t tried it just yet. But I would think you might need to just make sure the cream cheese is soft and maybe even pre-beat it before adding it in. 🙂

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