Buddy Valastro Shares His Go-To Buttercream Frosting Recipe (2024)

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Buddy Valastro Shares His Go-To Buttercream Frosting Recipe? ›

Want to make your own Italian Buttercream Icing right at home? Buddy customized this recipe from one he used at The Culinary Institure of America and was shown to him by a group of students for whom he did a demonstration.

Want to make your own Italian Buttercream Icing right at home? Buddy customized this recipe from one he used at The Culinary Institure of America and was shown to him by a group of students for whom he did a demonstration.

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste.

Add a little dairy.

If you want to add a little bit of tanginess and creaminess, whip in some softened cream cheese. You can also whip in a few tablespoons of softened butter to replicate a homemade buttercream frosting.

Swiss meringue buttercream is probably the most standard buttercream for pastry professionals. It is incredibly smooth, making it an extremely popular choice for icing cakes. Compared to American buttercream, it has a much stronger butter flavor, but is considerably less sweet.

Classically there are four main types of buttercream: Italian, German, French & Swiss. There is another that is actually the simplest buttercream and that is American buttercream AKA simply buttercream or decorators frosting.

Italian Meringue Buttercream

This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.

Yes, this is absolutely correct. The longer you beat, the more air you incorporate in your buttercream, thus, it will have lots of holes or air-pockets, it will also make the colour lighter. If you will use your buttercream primarily for filling or maybe as simple swirls, then this is ok.

The best way to distinguish frosting from buttercream is through the ingredients. While both contain powdered sugar, fat, flavouring and sometimes milk or water, frosting does not contain any butter whatsoever. Instead, frosting is usually made with shortening or cream cheese.

What is commercial buttercream made of? ›

These shelf-stable frostings are vegetable shortening and sugar with some artificial flavoring. Yum. If you haven't been spoiled by homemade buttercream frosting, they will do in a pinch. Take Note: One tub is never enough to cover a standard eight or nine-inch two-layer cake though, so grab two.

It could have happened from a difference in temperature between the ingredients, or perhaps from not quite cooking the sugar enough. Either way, this isn't reason to toss your buttercream. Follow this tip: Despite how bad that buttercream may look, don't give up so fast — time could prove to be the simplest fix.

Changing the Consistency of Store-Bought Frosting

For piping flowers and up-right decorations, you'll need to stiffen your store-bought frosting. Using a hand mixer, add powdered sugar, 1 tablespoon at a time, until you've reached your desired consistency.

For instance, carrot cake, red velvet cake, and other moist cakes are commonly made with cream cheese frosting. Its tangy flavor is a perfect addition to spiced cakes, cupcakes, and breads, but it's less versatile than buttercream, which offers a sweeter flavor that pairs with just about any dessert you bake.

The shiny, smooth covering on a wedding cake with pristine edges and delicate flowers is likely Swiss or Italian Meringue buttercream.

The most stable of the buttercreams, Italian buttercream is made from a meringue made bystreaming hot sugar syrup into egg whites as they're being whisked.