Frostings 101: Quick Buttercream

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Quick buttercream is the easiest and the most versatile of all the types of frostings and icings. With just two main ingredients, butter and icing sugar, it’s extremely simple and takes very little time to whip up. It’s easy to change up the flavour with extracts, melted chocolate, cocoa powder, and even peanut butter. The key to a great tasting quick buttercream is the time you spend whipping it – the more you whip the butter, the more air you incorporate, making it lighter and creamier in taste and texture.

Prep Time

15 minutes

Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Servings

1 cup (227 g) unsalted butter, at room temperature 1 cup (227 g) unsalted butter, at room temperature
3-4 cups (360-480 g) Redpath® Icing Sugar 3-4 cups (360-480 g) Redpath® Icing Sugar
1-2 tbsp (15-30 ml) whipping cream 1-2 tbsp (15-30 ml) whipping cream
1 tsp (5 ml) vanilla extract 1 tsp (5 ml) vanilla extract

Flavour Variations:

Chocolate: Sift in 1/2 cup of cocoa in step 2 with the icing sugar Chocolate: Sift in 1/2 cup of cocoa in step 2 with the icing sugar
Mocha: Sift in 1/2 cup of cocoa in step 2 with the icing sugar, and replace the cream with espresso or instant coffee Mocha: Sift in 1/2 cup of cocoa in step 2 with the icing sugar, and replace the cream with espresso or instant coffee
Peanut Butter: Beat in 1 cup smooth peanut butter (not natural or old-fashioned) with the butter in step 1 until smooth and lightened in colour Peanut Butter: Beat in 1 cup smooth peanut butter (not natural or old-fashioned) with the butter in step 1 until smooth and lightened in colour

Instructions

Step 1

In a stand mixer fitted with the paddle attachment, or in a large bowl using electric beaters, whip the butter until fluffy and lightened in colour, about 3-5 minutes.

Step 2

Begin adding the icing sugar, 1 cup at a time, mixing in slowly at first then increasing to high, beating until smooth and you achieve your desired consistency.

Step 3

Beat in 1 tbsp of cream, and if the buttercream is still not as soft as you want it, add the second tablespoon. Beat in the vanilla. Use immediately or store in the fridge, covered, until ready to use. Just be sure to let the icing come to room temperature before using.