Classic Buttercream Icing Recipe

Looking for cake frosting recipes? Try this delicious wedding cake icing recipe.

This classic buttercream icing recipe is extremely creamy, silky smooth and buttery. It can be used on any cake that you want to ice. If you need wedding cake icing recipe, you can use the recipe below.

If you like, you can add any flavors you like to this classic recipe. On my cake frosting recipes page you will find many different possibilities of using the two recipes listed below.

There are plenty of variations of cake frosting recipes using buttercream. Below you will find the classic and a variation of the classic recipe for buttercream icing.

The variation recipe is a little easier to make since you don’t have to pay attention to the temperature of the syrup.

There is one special piece of equipment that you need to have which is a heatproof glass measuring cup. You need it to stop the boiling process of the syrup needed for the icing.

For the classic buttercream icing, you might also need a food thermometer since you need to stop cooking the syrup at 238°F – 114°C.

This key temperature is attained when you drop some of the syrup into ice cold water and soft ball forms which flattens on removal from the water.

Enjoy these delicious icing recipes.

Classic Buttercream Icing Recipe

For the icing:
• 6 large egg yolks
• 1 cup of sugar (200 g)
• ½ cup of water (125 ml)
• 2 cups softened butter (454 g)
Optional:
• 2 to 4 tablespoons of flavoring of your choice (tea, liqueur, strong coffe).

Prepare the icing:
• Grease a glass heatproof measuring cup.
• Beat the yolks in a bowl until the color turns light.
• Combine the sugar with water in a small saucepan, if possible with a non stick lining, and bring it to boil stirring constantly.
• When it starts to boil (the whole surface is covered with bubbles), stop stirring and bring it to 238°F – 114°C. You can test the syrup for this temperature by dropping some of the syrup into ice cold water. If a soft ball forms that flattens when taken out of the water, then immediately transfer the syrup to the glass measuring cup. This action stops the syrup from cooking further.
• Add a small amount of syrup onto the yolks, beat on high speed for about 5 seconds, stop the mixer, add a larger amount, beat for 5 seconds, and repeat until all the syrup is gone. DO NOT pour the syrup onto the beaters since it will only spin the syrup onto the sides of the bowl, not mixing it in. If you use a hand mixer, this process will be easier, since you can pour the syrup into the yolks in a steady stream. Make sure to use a rubber scraper to get all the syrup from the glass measuring cup.
• Continue beating until the mixture cools off completely.
• Slowly add the softened butter mixing constantly until all ingredients are incorporated.
• Add, if desired, any flavoring.
• Place the icing in an airtight container to store in a fridge or use it to decorate right away.
• You must bring the icing to room temperature before using it. You might want to rebeat it to restore texture.
• Do not rebeat chilled buttercream icing before it reaches room temperature since it may curdle.
• This classic buttercream icing recipe yields 4 cups of icing.

Variation of the Classic Buttercream Icing Recipe

For the icing:
• 6 large egg yolks
• 3/4 cup of sugar (150 g)
• ½ cup of corn syrup (125 ml)
• 2 cups softened butter (454 g)
Optional:
• 2 to 4 tablespoons of flavoring of your choice

Prepare the icing:
• Grease a glass heatproof measuring cup.
• Beat the yolks in a bowl until the color turns light.
• Combine the sugar with corn syrup in a small saucepan, if possible with a non stick lining, and bring it to boil stirring constantly.
• When it starts to boil (the whole surface is covered with bubbles), stop stirring and Immediately transfer the syrup to the glass measuring cup. This action stops the syrup from cooking further.
• Continue as instructed above.

I hope that you will enjoy these buttercream icings. These recipes came from “The Cake Bible” by Rose Levy Beranbaum


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