Description
This Perfect Russian Buttercream recipe creates a rich, smooth, and fluffy frosting ideal for cakes, cupcakes, and cookies. Combining butter, vegetable shortening, and powdered sugar with vanilla and a touch of heavy cream, this classic buttercream is stable, creamy, and easy to work with, making it a favorite for decorators and home bakers alike.
Ingredients
Scale
Buttercream Ingredients
- 1 cup unsalted butter, softened
- 1 cup vegetable shortening
- 2 cups powdered sugar, sifted
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 3–4 tablespoons heavy cream (or milk)
Instructions
- Beat butter and shortening: In a large mixing bowl, beat the butter and vegetable shortening together for 2-3 minutes until the mixture is smooth and creamy, providing the base for a light buttercream.
- Add powdered sugar gradually: Slowly add the sifted powdered sugar in approximately 1/4 cup increments, beating well after each addition to incorporate the sugar fully and prevent clumps.
- Combine vanilla and salt: Mix in the vanilla extract and salt thoroughly to enhance the flavor and balance the sweetness of the frosting.
- Incorporate heavy cream: Add the heavy cream one tablespoon at a time, mixing after each addition until the buttercream reaches your desired consistency, whether thicker for piping or softer for spreading.
- Final beating: Beat the buttercream for an additional 3-4 minutes until it turns light, fluffy, and smooth, ensuring a luscious texture perfect for decorating.
- Use or store: Use the buttercream immediately to frost your baked goods or store leftovers in an airtight container in the refrigerator for up to one week. Bring to room temperature before reusing.
Notes
- For a stiffer consistency suitable for detailed piping, use less heavy cream.
- Vegetable shortening helps stabilize the buttercream, preventing it from melting quickly.
- You can substitute heavy cream with milk, but heavy cream yields a richer texture.
- Ensure butter is softened to room temperature for easy mixing.
- Keep buttercream refrigerated if not using immediately, and rewhip before use for best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert Frosting
- Method: Blending
- Cuisine: Russian
