This easy Martha Stewart Buttercream Frosting is the perfect creamy topping for cakes and cupcakes. With just a few simple ingredients like butter, sugar, and vanilla, it’s quick to make and delivers a smooth, fluffy texture. Ideal for any occasion, this frosting adds a delicious finishing touch to your baked treats!
Ingredients Needed:
- 6 sticks unsalted butter, softened
- 9 cups confectioners’ sugar
- 1 ½ teaspoons pure vanilla extract
How To Make Buttercream Frosting?
- Beat butter and sugar: Beat the butter and 3 cups (375g) of sugar with a mixer on medium speed until combined.
- Add remaining sugar: Reduce the speed to medium-low and gradually add the remaining 6 cups (750g) of sugar, 1 cup at a time.
- Add vanilla and beat: Raise the speed to medium-high, add vanilla extract, and continue beating until the frosting is pale and fluffy, about 3 minutes more.
Recipe Tips:
- Use softened butter: Make sure the butter is at room temperature before you start. This helps the frosting become smooth and fluffy.
- Gradually add sugar: Add the sugar in small batches to avoid a lumpy texture and to ensure everything blends well.
- Beat well: Beat the frosting on medium-high speed for at least 3 minutes to get that light, airy consistency.
- Adjust consistency: If the frosting is too thick, add a tiny bit of milk (1 teaspoon at a time) to reach the desired texture.
- Chill for perfect spreading: If the frosting gets too soft while decorating, chill it for 10-15 minutes to firm it up for easier spreading.
How To Store Leftovers?
- Refrigerate: Let the leftover buttercream frosting cool to room temperature. Then, store it in an airtight container in the fridge for up to 1 week. When ready to use, let it come to room temperature and re-whip to restore its fluffy texture.
- Freeze: After the frosting cools, place it in an airtight container or freezer bag. It can be frozen for up to 3 months. To thaw, leave it in the fridge overnight, then bring it to room temperature and re-whip before using.
Nutrition Facts
Serving Size: 1 tablespoon (approximately 14g)
- Calories: 100
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 10mg
- Potassium: 0mg
- Total Carbohydrate: 12g
- Dietary Fiber: 0g
- Sugars: 11g
- Protein: 0g
Check out More Recipes:
- Martha Stewart Cream Cheese Frosting
- Martha Stewart Alfredo Sauce
- Martha Stewart Pumpkin Cheesecake
- Martha Stewart Vanilla Pound Cake Recipe
- Martha Stewart Peanut Butter Cookies
Martha Stewart Buttercream Frosting
Description
This easy Martha Stewart Buttercream Frosting is the perfect creamy topping for cakes and cupcakes. With just a few simple ingredients like butter, sugar, and vanilla, it’s quick to make and delivers a smooth, fluffy texture. Ideal for any occasion, this frosting adds a delicious finishing touch to your baked treats!
Ingredients
Instructions
- Beat butter and sugar: Beat the butter and 3 cups (375g) of sugar with a mixer on medium speed until combined.
- Add remaining sugar: Reduce the speed to medium-low and gradually add the remaining 6 cups (750g) of sugar, 1 cup at a time.
- Add vanilla and beat: Raise the speed to medium-high, add vanilla extract, and continue beating until the frosting is pale and fluffy, about 3 minutes more.
Notes
- Use softened butter: Make sure the butter is at room temperature before you start. This helps the frosting become smooth and fluffy.
- Gradually add sugar: Add the sugar in small batches to avoid a lumpy texture and to ensure everything blends well.
- Beat well: Beat the frosting on medium-high speed for at least 3 minutes to get that light, airy consistency.
- Adjust consistency: If the frosting is too thick, add a tiny bit of milk (1 teaspoon at a time) to reach the desired texture.
- Chill for perfect spreading: If the frosting gets too soft while decorating, chill it for 10-15 minutes to firm it up for easier spreading.
Martha Stewart Buttercream Frosting