{"id":1790,"date":"2012-06-10T17:00:22","date_gmt":"2012-06-10T07:00:22","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=1790"},"modified":"2024-09-10T14:11:38","modified_gmt":"2024-09-10T04:11:38","slug":"buttercream-cupcake-frosting-recipes","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/buttercream-cupcake-frosting-recipes\/","title":{"rendered":"Buttercream Cupcake Frosting Recipes"},"content":{"rendered":"
Rate it <\/a><\/span>\n\t\t\t \t\t\n\t\t\t\t\t\t\t5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n
\"butter<\/p>\n

Basic butter cream or American buttercream is an easy cupcake frosting to make. Today we will look at the basic recipe and some of my favourite variations.<\/p>\n

UPDATE: See seven different frosting recipes<\/a> in a taste test and in the Aussie sun for a heat test on this more recent post. You may also like to check out the chocolate frostings taste test<\/a>.<\/p>\n

To completely cover and fill two 20cm (7.87 inches) round cakes layered on top of each other you will need to double this recipe.<\/p>\n

 <\/p>\n

Basic Buttercream Frosting for Cupcakes Recipe<\/h2>\n

\"how<\/p>\n

120g (4.23 ounces) or 1\/2 cup butter or margarine
\n2 \u00a01\/2 cups or 315g (11.11 ounces) icing sugar (icing mixture is fine-it does not have to be pure icing sugar)
\n0-4 Tbsp or 0-60 millilitres (2.03 fluid ounces (60.03 millilitres)) milk or cream<\/a> Often when using margarine I don’t use any milk at all. <\/p>\n

Leave the butter to soften at room temperature, then beat together with the icing sugar and 1 tablespoon of milk (or cream ) until smooth and light in colour. Add extra spoons of milk one at a time until the desired consistency is reached.<\/p>\n

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Vanilla Buttercream Frosting for Cupcakes Recipe<\/strong><\/h3>\n

Follow the basic buttercream recipe above and add 1 tablespoon of vanilla extract with your first tablespoon of milk.<\/p>\n

 <\/p>\n

My Very Vanilla Buttercream Recipe<\/strong><\/h3>\n

300 millilitres (10.14 fluid ounces) or 1 cup plus 2 Tbsp cream<\/a>
\n2 tsp vanilla
\n2 \u00a01\/2 cups or 315g (11.11 ounces) icing sugar<\/p>\n

Whip the cream and then continue to whip until it turns to butter. \u00a0Pour off the liquid, mix slowly for 30 more seconds, pour off any extra liquid – repeat until most of the liquid is gone. \u00a0Add the vanilla and icing sugar and beat until smooth.<\/p>\n

 <\/p>\n

Lemon Buttercream Frosting fo<\/strong>r Cupcakes Recipe<\/strong><\/h3>\n

Swap the milk in the above basic buttercream recipe for freshly squeezed lemon juice. Yum! The tartness of the lemon helps offset the sweetness of the buttercream.<\/p>\n

 <\/p>\n

Coffee Buttercream Frosting for Cupcakes Recipe<\/strong><\/h3>\n

Dissolve 1\/4 teaspoon of instant coffee in 1\/4 teaspoon of boiling water. Add it in with your first Tablespoon of milk in the basic buttercream recipe above.<\/p>\n

 <\/p>\n

Fresh Raspberry Buttercream Frosting for Cupcakes Recipe<\/strong><\/h3>\n

1\/2 cup or 70g (2.47 ounces) frozen raspberries
\n50 millilitres (1.69 fluid ounces) or 3 Tbsp plus 1 tsp freshly squeezed orange juice
\nCombine in a saucepan and stir over low heat until the raspberries soften and fall apart. Strain through a fine metal seive – you will need to push the pulp through so that you are left with mainly seeds.
\nReturn the raspberry puree to the pan and heat until it reduces in volume down to two tablespoons. Cool completely – to speed up the cooling process you may wish to spread on a plate and place in fridge.
\nSwap the milk in the basic buttercream recipe for the raspberry puree.<\/p>\n

Top cupcakes with a swirl of raspberry buttercream and a fresh raspberry.<\/p>\n

 <\/p>\n

Smooth Coconut Buttercream Frosting for Cupcakes Recipe<\/strong><\/h3>\n
\"coconut<\/strong><\/div>\n

240g (8.47 ounces) or 1 cup plus 1.5 Tbsp butter
\n1 cup or 78g (2.75 ounces) shredded coconut
\n2 1\/2 cups or 315g (11.11 ounces) icing sugar
\n1-4 Tbsp or 15-60 millilitres (2.03 fluid ounces (60.03 millilitres))\u00a0milk or cream<\/a><\/p>\n

Heat butter and coconut in a pan and bring to the boil. Strain through a fine metal sieve – push on the coconut until you have 120g (4.23 ounces) or 1\/2 cup of butter. Allow to cool.
\nWhip the now flavoured butter, icing sugar and 1 Tablespoon of cream until smooth. Add remaining cream one tablespoon at a time until you reach the desired consistency.<\/p>\n

Top cup cakes with coconut butter cream and sprinkle with shredded coconut.<\/p>\n

 <\/p>\n

Fresh Stem Ginger Buttercream Frosting for Cupcakes<\/strong><\/h3>\n

Fresh ginger is such a unique flavour. Here is my recipe (shhh it’s a secret) for infusing that flavour into butter cream.<\/p>\n

300 millilitres (10.14 fluid ounces) or 1 cup plus 2 Tbsp cream
\n10g (0.35 ounces) or 2 tsp peeled and grated fresh ginger
\n2 1\/2 cups or 315g (11.11 ounces) icing sugar<\/p>\n

Place the cream and ginger in a saucepan and bring to the boil. Leave to cool completely, this allows the ginger flavour to infuse into the cream.
\nStrain using a fine wire sieve – pushing on the ginger will give a more intense flavour. Discard the ginger.
\nUsing a stand mixer, beat the cream for approximately 10 minutes. It will thicken and whip and then separate into butter and a milky liquid. Drain off the liquid and beat for another 30 seconds. Repeat this last step until most of the liquid is gone.
\nAdd the icing sugar and beat until smooth.<\/p>\n

 <\/p>\n

Popping Sugar Buttercream Frosting for Cupcakes<\/strong><\/h3>\n

This one is always popular at kids parties and when the boys take cakes in for cake day at school.<\/p>\n

Make the basic vanilla butter cream recipe (or any of the flavours you like) and mix in 2 tablespoons of popping sugar. When the kids, or adults take a bite the popping sugar pops on their tongue.<\/p>\n

 <\/p>\n

Banana Buttercream Frosting for Cupcakes Recipe<\/strong><\/h3>\n

\"banana<\/strong><\/p>\n

180g (6.35 ounces) or 3\/4 cup plus 1 Tbsp butter
\n2 really over-ripe bananas, mashed
\n2 1\/2 cups or 315g (11.11 ounces) icing sugar
\n1-4 Tbsp\u00a0or 15-60 millilitres (2.03 fluid ounces (60.03 millilitres)) milk or cream<\/a>
\nMelt the butter in a pan, add bananas and stir and cook for a minute. Leave for 10 minutes to cool slightly but not set.
\nStrain through a fine metal sieve – do not push the banana through you just want the butter. Leave the butter to cool completely and set.
\nMeasure 120g (4.23 ounces) of the banana butter and beat with the icing sugar and 1 tablespoon of cream. Add more cream as needed to reach desired consistency.<\/p>\n

Pipe onto cupcakes and top with candied fresh banana – for help making candy see sugar decorations post<\/a><\/p>\n

 <\/p>\n

Chocolate Buttercream Frosting for Cupcakes<\/strong><\/h3>\n

120g (4.23 ounces) or 1\/2 cup plus 1 Tbsp butter
\n1 1\/3 cups or 168g (5.93 ounces) icing sugar
\n1\/2 cup or 60g (2.12 ounces) cocoa powder
\n1-2 tsp milk<\/p>\n

Leave the butter to soften at room temperature then beat together with the icing sugar and cocoa powder and 1 tsp of milk. Beat until smooth adding an extra tsp of milk if needed. Note for a more intense choc flavour frosting beat this in equal quantities with dark chocolate ganache<\/a>.<\/p>\n

Smooth Buttercream Base Colour for Piping Designs or Flowers<\/strong><\/p>\n

<\/p>\n

\"how<\/a><\/p>\n<\/div>\n

125g (4.41 ounces) or 1 cup icing sugar
\n25g (0.88 ounces) or 2 Tbsp butter<\/p>\n

Melt the butter, add the icing sugar and mix well. It may be a little runny at first, simply allow to cool a little and then place on cupcakes.<\/p>\n

Alternatively if you have already made your buttercream you can heat some spoonfuls of it in the microwave and add extra icing sugar to make the desired consistency. Covering the cupcake in the warmed buttercream gives a smooth glossy finish.<\/p>\n

N.B Two quantities of this buttercream will cover the top and sides and one inside layer of a cake 20.5cm (8.07 inches) in diameter and 9cm (3.54 inches) tall<\/p>\n

Also check out these gourmet cupcakes – lemon meringue cupcake recipe<\/a>, chocolate orange cupcake with gnache frosting<\/a>, \u00a0choc mint cupcake recipe<\/a>,<\/p>\n

Don’t forget to subscribe below or leave a comment…<\/p>\n