By Mallory Webb
Today on the blog, I will be sharing our base buttercream recipe! I am happy to share our basic buttercream recipe, as it was never mine to begin with! I learned it from others, who learned it from other people as well. I don’t necessarily feel like I have the rights to it. So now you can have it too!
This recipe is amazing. The ratio of butter to cream cheese is perfect, and I would say that it is not too sweet. Many customers say the same thing. Whenever I am making up recipes, I often use this recipe as a base, and then adapt flavors to it. You can definitely do that too. Hope you enjoy!
White Buttercream Recipe :: (Makes about 3 ½ quarts of buttercream)
1 lb butter, room temperature – good quality butter
24 oz cream cheese – room temperature, preferably Philadelphia brand but others will work!
1 T pure vanilla extract*
4 to 5 ½ lbs powdered sugar
*Optional: Add in any other extracts or flavorings you would like.
For other variations of buttercream, you can take out a ratio of the butter, and add in a type of liquid flavoring (example: lemon juice, orange juice, etc., get creative!)
Cream butter, cream cheese, and extracts together for 2 to 3 minutes on medium in stand mixer with paddle attachment. Scrape sides and bottom of bowl to make sure it is evenly distributed. Make sure there are no clumps in the butter or cream cheese. If so, keep mixing on medium until the clumps are no longer there. Mix until all clumps are out before adding in powdered sugar.
Add powdered sugar slowly while mixer is on low, or all at once, covered in plastic wrap. Turn mixer to medium high and whip for 1 ½ to 2 minutes, frequently scraping bowl to make sure all ingredients are evenly combined. It should be stiff enough to pipe a cupcake and hold it’s shape without drooping. If it is in the middle of the summer, default to putting at least 4 ½ to 5 ½ pounds of powdered sugar in the batch as the humidity greatly affects the softness of the buttercream. During winter months, it is safer to use 4 to 4 ½ pounds of powdered sugar for a batch. Also, do not mix on high more than three minutes max on medium, or it can become overmixed and become a more liquidy texture. Make sure to keep track of your time mixing if you had to add in more powdered sugar. Use the “curl test” to test the stability of the buttercream. You can do this by pressing lightly the buttercream with your pointer finger. With a tiny amount of buttercream on your finger, see if the tip of the buttercream is stiff or if it starts to droop. If the tip of the buttercream starts to droop, then the buttercream is slightly too wet. Add in more powdered sugar to create a more stable consistency.
Transfer buttercream to large storage container. It will keep fresh at room temperature for up to one week.
NOTE :: For greater freshness, buttercream also stores well in the refrigerator for one week. If stored in the refrigerator, you will need to take out the buttercream the night before in order to use the next day.
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