Easy Eggless Buttercream
This easy eggless buttercream recipe creates a smooth, creamy frosting perfect for cakes, cupcakes, and other desserts. Made with simple ingredients like salted butter, icing sugar, vanilla essence, full cream milk, and whipped fresh cream, this buttercream is quick to prepare and customizable to your desired sweetness level. Follow our...
Ingredients
salted butter250g
icing sugar350g
vanilla essence1tsp
full cream milk8tbsp
fresh cream (whipped)150g
Nutrition (per serving)
Calories
100.9kcal (5.04%)
Protein
0.6g (1.26%)
Carbs
9.2g (3.33%)
Sugars
9.1g (18.18%)
Healthy Fat
1.9g
Unhealthy Fat
4.7g
% Daily Value based on a 2000 calorie diet
How to make Easy Eggless Buttercream
- Step 1
Combine all ingredients in a mixing bowl.
- Step 2
Mix until smooth and creamy.
- Step 3
Adjust sweetness by adding more icing sugar, if needed.
Nutrition (per serving)
Nutrition (per serving)
Calories
100.9kcal (5.04%)
Protein
0.6g (1.26%)
Carbs
9.2g (3.33%)
Sugars
9.1g (18.18%)
Healthy Fat
1.9g
Unhealthy Fat
4.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a smoother consistency, ensure the butter is at room temperature before mixing.
Whip the fresh cream well to create an airy texture.
Adjust the amount of icing sugar based on your preferred sweetness level.
FAQS
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. In this case, add a pinch of salt to balance the sweetness.
How do I store the buttercream?
Store the buttercream in an airtight container in the refrigerator for up to a week. Allow it to come to room temperature before using and re-whip if necessary.
Can I add flavorings to this buttercream?
Yes, you can add other flavorings such as lemon zest, cocoa powder, or extracts to customize the flavor.
What can I use this buttercream for?
This buttercream is perfect for frosting cakes, cupcakes, cookies, and other desserts. It can also be used as a filling for pastries.
Can I freeze this buttercream?
Yes, you can freeze buttercream for up to 2-3 months. Thaw it in the refrigerator overnight and re-whip to restore its original consistency.
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Farah Sooji
(@farahsooji)
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