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buttercream recipes - 10 recipes

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From Joy the Baker

  • FOR THE CUPCAKE:
  • 3 cups sugar
  • 1 cup unsalted butter, room temperature
  • 4 eggs
  • 2 2/3 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 tbsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups sour cream
  • 1 cup strong coffee, cooled
  • FOR THE FROSTING:
  • 1 1/2 cup (3 sticks) unsalted butter, softened
  • 1 cup cocoa powder
  • 3/4 tsp salt
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • 1/4 cup milk
  • 1 cup heavy cream
  • 2/3 cup Ovaltine
4.4/5 (71 Votes)

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Ultra-light, tender, moist cupcake studded with pecans that are first sauted in butter

  • HOMEMADE SALTED CARAMEL SAUCE:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, room temperature, cut into pieces
  • 1/2 cup heavy cream, room temperature
  • 1 1/2 teaspoons coarse sea salt
  • CUPCAKES:
  • 1 tablespoon butter for pecans + 1/2 cup (1 stick) unsalted butter for cupcakes, softened
  • 1/2 cup broken pecans, chopped
  • 1 1/2 cups White Lily all-purpose flour, or cake flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup light brown sugar
  • 1/8 teaspoon salt
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup buttermilk
  • SALTED CARAMEL BUTTERCREAM FROSTING:
  • 6 tablespoons unsalted butter, soft
  • 1 cup confectioner's sugar
  • 1/4 cup salted caramel sauce, room temperature
  • 1-2 teaspoons heavy whipping cream or sour cream
4.2/5 (101 Votes)

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Skip the chocolate and vanilla stand-by combo and go jazz your cupcakes up with java! These delicious caffeinated t...

  • ESPRESSO FROSTING:
  • 11/3 all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup strong brewed coffee
  • 1 1/2 teaspoons espresso powder
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg, at room temperature
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons espresso powder
4.4/5 (73 Votes)

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As a kid, Cherry Chip Cake was one of my favorites

  • For the Maraschino Cake:
  • 1/2 cup unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 2 cups all-purpose flour (I prefer unbleached flour)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup whole milk
  • 1/2 cup maraschino cherry juice
  • 2 teaspoons almond extract
  • 2 tablespoons flour for sprinkling over diced cherries
  • 10 oz bottle maraschino cherries, finely chopped (equals about 8 oz. cherries)
  • 1-2 Tbsp. Cherry Concentrate (optional: I buy this, online, from King Arthur Flour)
  • Drop or two of red food coloring, or Americolor Deep Pink food coloring gel *optional (NOTE: I didn't use this, and the cake turned out a pretty pink)
  • 4 egg whites, beaten to stiff peaks
  • Vanilla Swiss Meringue Buttercream Frosting:
  • 5 egg whites
  • 1 cup sugar
  • Pinch of salt
  • 1 pound (4 sticks) unsalted butter, cubed, at room temperature
  • 3 teaspoons vanilla extract
  • 1/4 tsp almond extract (optional)
  • TIP: I make a lot of egg custard ice cream, so don't throw away the egg whites after you separate the eggs. I freeze my egg whites. I used thawed egg whites for both recipes, and the results were great!
4.4/5 (58 Votes)

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Everything tastes better homemade

  • Cupcake base:
  • 1-2 whole fresh kiwis (enough to make 1/3 cup of mashed kiwi)
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • slightly over 3/4 cup granulated sugar
  • 1 egg
  • 2 egg whites
  • Frosting:
  • 1 whole fresh kiwi, mashed
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 tsp vanilla extract
  • slightly over 3/4 cup confectioner’s sugar
  • a pinch or two of sea salt
4.1/5 (67 Votes)

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Published: February 05, 2013

  • For the Brownies:
  • Ingredients
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 3 ounces unsweetened chocolate
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • For the Frosting:
  • 6 tablespoons unsalted butter, at room temperature
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 1/4 cups powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 3 tablespoons Ovaltine chocolate malt powder
4.5/5 (36 Votes)

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Preheat oven to 350°. Line cupcake pans with cupcake papers (this recipe makes 24 cupcakes), set aside

  • Chocolate Cupcakes:
  • 2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 3/4 teaspoon baking powder
  • 1/8 tsp salt
  • 3/4 cup butter, softened
  • 3 eggs, room temperature
  • 2 cups sugar
  • 1 tsp vanilla
  • 1 1/2 cups milk
  • Chocolate Marshmallow Buttercream Frosting:
  • 1 cup butter, softened
  • 1 jar (7oz) Marshmallow Creme
  • 1/2 cup unsweetened baking cocoa powder
  • 1 tsp vanilla
  • 2 cups powdered sugar
  • 4-6 tsp milk
4.1/5 (65 Votes)

By

Each year, I like to bake and decorate my own birthday cake

  • SWISS MERINGUE BUTTERCREAM:
  • 1/2 cup (1-stick) unsalted butter, softened, plus more for pans
  • 2 1/2 cups cake flour, plus more for dusting
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon coarse salt
  • 1/2 cup vegetable shortening, room temperature
  • 1 3/4 cups sugar
  • 2 tablespoons pure vanilla extract
  • 1 large egg
  • 1 cup ice-cold water
  • 1/2 cup whole milk
  • 1/2 cup well-shaken buttermilk
  • 1 cup sprinkles (assorted colors)
  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 to 1 1/4 cups sprinkles, for decorating
  • 6 egg whites
  • 1 1/3 cups sugar
  • Pinch of salt
  • 1 pound plus 6 tablespoons (4 3/4-sticks) unsalted butter, cut into tablespoons, room temperature
  • 1 3/4 teaspoons pure vanilla extract
4.7/5 (9 Votes)

By

. Grease and flour two 8-inch cake pans (I use vegetable shortening to grease the pans and then all-purpose flour t...

  • ◦2 1/4 cups cake flour
  • ◦1 cup milk, room temperature
  • ◦6 egg whites, room temperature
  • ◦1 teaspoon almond extract
  • ◦1 teaspoon vanilla extract
  • ◦1 3/4 cups granulated sugar
  • ◦4 teaspoons baking powder
  • ◦1 teaspoon salt
  • ◦3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
0/5 (0 Votes)

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FOR THE CAKE: Preheat the oven to 350 degrees fahrenheit

  • FOR THE CAKE:
  • 1 cup (125 grams) all purpose flour
  • 1 1/4 cups (250 grams) granulated sugar
  • 1/4 cup plus 2 tablespoons (45 grams) Dutch process cocoa powder (I used Valrhona)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) vegetable oil
  • 1/2 cup (113 grams) sour cream
  • 3/4 cups (175 ml) room temperature water
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, at room temperature
  • FOR THE FROSTING:
  • 4 large egg whites (4 ounces, 113 grams)
  • 4 ounces (113 grams) granulated sugar
  • pinch of salt
  • 1 1/2 cups (3 sticks, 339 grams) unsalted butter, at room temperature and cut into 2 inch chunks
  • 1/2 cup (130 grams) Nutella
0/5 (0 Votes)

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CHOCOLATE CUPCAKES WITH NUTELLA SWISS BUTTERCREAM FROSTING The Best Chocolate Buttercream Frosting (cupcakes)