Martha Stewart Basic Buttercream

Martha Stewart basic buttercream turns softened butter, confectioners' sugar and vanilla into a pale, fluffy frosting in 10 minutes. This easy few-ingredient dessert topping fits birthday cakes, cupcakes, holiday baking and any party where a cake needs a sweet, smooth finish.

Beat the butter with only the first 3 cups of sugar, then add the rest 1 cup at a time. Dumping it all in at once sends a sugar cloud across the kitchen and leaves the frosting gritty.

Martha uses 6 sticks of butter to 9 cups of sugar, which makes a big batch that covers a full birthday cake with plenty left to pipe. A final 3 minutes of beating on medium-high turns it pale and fluffy instead of dense.

Martha Stewart Basic Buttercream

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking timeminutes

Calories

780

kcal

Butter and confectioners' sugar whip into a smooth, spreadable frosting with a soft vanilla flavor. A last few minutes of beating on a higher speed lightens the color and the texture.

Ingredients

• 6 sticks unsalted butter, softened
  

• 9 cups confectioners' sugar
  

• 1 1/2 teaspoons pure vanilla extract
  

Directions

• Cream the butter: Beat 6 sticks softened unsalted butter and 3 cups confectioners' sugar with a mixer on medium speed. Stop once the two are combined and no streaks of butter remain.
• Add the sugar gradually: Reduce the speed to medium-low, then add the remaining 6 cups sugar, 1 cup at a time. Waiting for each cup to disappear keeps the buttercream smooth.
• Whip until fluffy: Raise the speed to medium-high and add 1 1/2 teaspoons pure vanilla extract. Beat for about 3 minutes more, until the buttercream turns pale and fluffy.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, OXO silicone spatula set, Riccle piping bags and tips set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this buttercream ahead of time?

Yes, it keeps in an airtight container in the fridge for about 1 week. Let it come to room temperature, then give it a quick beat with the mixer so it turns smooth and fluffy again.

Can I freeze leftover buttercream?

It freezes well in a sealed container for up to 2 months. Thaw it overnight in the fridge, bring it to room temperature and re-whip it for a minute before using.

How do I make the buttercream less sweet?

A pinch of salt cuts the sweetness without changing the texture, so add it with the vanilla. I would not reduce the sugar much, since the sugar gives the frosting its structure.

What can I use instead of a stand mixer?

A hand mixer works fine, though it takes a few more minutes to get the same fluffy texture. Add the sugar a little more slowly so the bowl stays under control.

What is the most common mistake with buttercream?

Using butter that is too cold or too warm is the biggest problem. Softened butter should dent easily under a finger but still hold its shape, and cold butter leaves lumps in the frosting.