Buttercream frosting has always been my absolute favorite. It’s simple, sweet, and incredibly easy to make. It pairs perfectly with any cake flavor and has the ideal consistency for piping gorgeous cakes and cupcakes.
While there are countless buttercream recipes out there, this one stands out because of a secret ingredient: bakery emulsion. For years, a friend who’s a pro baker recommended using bakery emulsion instead of regular vanilla extract in my frosting. When I finally gave it a try, I was blown away by the difference. It elevated the flavor from great to extraordinary, and I’ve never gone back to vanilla extract since.
Ingredients
- 1 cup salted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon Butter Vanilla Bakery Emulsion (or vanilla extract)
- 2-3 tablespoons heavy whipping cream
Instructions
- In the bowl of an electric mixer, beat the butter on medium speed using the whisk attachment for about 1 minute, until it becomes smooth.
- Gradually add 1 cup of powdered sugar and beat until combined. Repeat with the second cup of powdered sugar.
- Add the bakery emulsion and heavy whipping cream, then beat until well mixed.
- Continue adding the remaining powdered sugar, one cup at a time, beating after each addition until smooth.
- Beat for an additional minute until the frosting is thick, smooth, and fluffy.
- The frosting should be smooth and fluffy, but firm enough to hold its shape. If it’s too stiff, add whipping cream, half a tablespoon at a time, until you reach your desired texture (2-3 tablespoons total).
Nutrition (per 2 tablespoons)
- Calories: 200 kcal
- Carbohydrates: 27g
- Fat: 10g
- Saturated Fat: 7g
- Sugar: 26g
