This is my go-to buttercream. It’s super fast to make, doesn’t need to be refrigerated, and I use this for most of my tutorials. It’s just a simple recipe of butter and sugar, and it’s great for making dark rich colours.
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Hey, I’m Vanessa!
I love sharing cake tutorials, testing out new recipes, and above all spending time with my family.
Wait what? It doesn’t have to be refrigerated?? My life may have just changed! ha! I love this recipe and use it all the time but I am always making room in the fridge for the cake when I’m done. Now maybe I won’t stress quite as much.
yes, unless it’s hot, butter can sit on the bench.
Thanks for easy recipe but how to color and flavor??
just gel or paste colours. Extracts and essences for flavours.
So no need for milk, water or any liquid for this recipe?
I add a touch of milk in winter, but the rest of the year, no need.
How long can I keep the buttercream? Can I pipe the roses first and decorate the cake a week later? Tks
It lasts 3 days.
Just 3 days…cannt i store in fridge
Yes, but once it’s been exposed to air, and that, I don’t like to keep it for more than 3-4 days. That’s just me.
Good morning.
I am in the US. Can you break down the grams for me in measurement? Thank you for such an easy buttercream recipe.
Enjoy your day,
This is just a straight doubling recipe. So any amount of butter, add twice as much sugar.
Are you able to use margarine or does it have to be butter?
margarine for me make a terrible taste, but I do use it for other baking.
Is there any chance that this recipe will melt in hot weather? Thanks
Yes, all butter melts, so if it’s hot, it needs to be in the fridge. No butter based frosting can avoid butter from melting.
So, piped buttercream flowers go into the fridge to set. After they’re set are they stable at room temp?
Just say I put a [set] buttercream flower on a cookie, not a cake, and then I seal the cookie in a bag. Can the cookie and the flower remain at room temp until eaten?
No, it will soften in warm weather. I would recommend piping royal icing flowers for what you are talking about.
Thanks for that suggestion! Royal icing is what I’m used to working with and what I’m comfortable working with. Smiles all round here!
Converted to cups what would it be?
Basically for every cup or butter, it’s double the amount of sugar.
How much cocoa would I add to make chocolate buttercream?
1/4 cup should do it, but it greatly depends on the quality of cocoa.
Hey I love your videos, they are so awesome! I have a question, I made some buttercream the other day and when I was trying to do some roses they were very cracky at the top, I am trying to get them smoother to look more natural. Are there any tips or anything that I could do to help them look better?
It’s often that the frosting was too cold or hot. Usually hot. If you keep piping with the same frosting, as it heats up in your hand, the petals will do that. Try popping the bowl of frosting in the fridge for 10 minutes. xo
Hi! I was going to make your Easter egg cake, and I was wondering does one batch of your frosting cover all of the cake (including designs and filling)?
just over one batch does. I list all the amounts and colours in the description of every video.
Hello – thanks for recipe. I want to use this for a wedding cake. Is it suitable? Is this the one you use in your diy wedding cake video with flowers? It’s for uk wedding in early May so won’t be that hot I don’t think. Thanks
Yes, this is what I use. If it’s not too hot, this can stay at room temp.
Hello,
Im from Indonesia, its one of tropical country.
Can this recipe i use and stay until the cake eaten, while its 32-40 degrees of celcius every day. Thankyou before
Honestly, not butter based food should stay at that temp. The butter will melt and go off.
Is it ok to using icing mixture? Or only icing sugar? Thanks, love your work!
I use icing mixture.