Introduction: Easy Buttercream Icing
How to Make Easy Buttercream Icing
Never buy pre-made icing filled with chemicals and preservatives again! In this Instructable, I show you how to make delicious, creamy vanilla buttercream with five simple ingredients. This easy buttercream icing is versatile and can be used to ice cakes and cupcakes and fill cookies! To watch this buttercream being made, click here.
Store in an airtight container and refrigerate for up to one week. Enjoy!
- 2 Pounds (32 ounces)- Powdered (Confectioner's) Sugar
- 1/2 Tablespoon - Vanilla Extract
- 2 Sticks (1 Cup) - Unsalted Butter at room temperature
- 2 Sticks (1 Cup) - Salted Butter at room temperature
- 1/3 Cup - Hot Water
Yield: Approximately 4 Cups
- Liquid Measuring Cup
- Rubber spatula
- Large mixing bowl
- Stand mixer or hand mixer
Step 1: Step 1: Cream Together All Butter and Vanilla Extract
Gather salted butter, unsalted butter and vanilla extract and place these ingredients into a large mixing bowl. Mix ingredients together using a hand mixer or stand mixer with a paddle attachment on medium speed until the mixture appears creamy.
Step 2: Step 2: Add Powdered Sugar
Next, we'll start to gradually add the powdered sugar. If you're using a stand mixer, placing a bowl shield over the top will keep most of the powdered sugar in the bowl during this step. Add about 1/2 of a cup of powdered sugar to start, then mix on low speed.
Step 3: Step 3: Add Hot Water
Next, we'll start to gradually add the hot water. Add about a tablespoon of hot water to start. Continue to mix on low speed.
Step 4: Step 5: Alternate Powdered Sugar and Hot Water Until Combined
Continue to gradually add powdered sugar and hot water until all ingredients are completely combined. Remember to stop and scrape down the sides of the bowl. Continue to mix for about 3 minutes on medium speed.
Step 5: Step 5: Use the Buttercream Icing or Store
The buttercream icing is now complete! You may use it right away to ice a cake or cupcake or fill macarons.
This icing can be stored in an airtight container in a refrigerator for up to a week. Before using, allow the icing to sit outside of the refrigerator for an hour, then mix on medium speed until the icing is smooth!