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Better Buttercream Frosting

A mix between Swiss Merengue and Flour Buttercream, this frosting is just...better!
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 1 hour
Course Dessert
Cuisine American
Servings 10

Equipment

  • Stand Mixer

Ingredients
  

  • 1.5 Cup Salted Butter room temperature
  • 1.5 Cups Granulated Sugar
  • 1 Cup Milk
  • 1/4 Cup Heavy Whipping Cream
  • 1.5 tsp Vanilla Extract
  • 2 TBS Cornstarch or 1/3 Cup flour

Instructions
 

  • In a medium saucepan, combine sugar, milk, whipping cream, and corn starch (or flour). Over high heat, bring to a full boil, stirring constantly.
  • Turn heat down to medium-high and cook for 3-4 minutes, or until mixture thickens (keep stirring!).
  • Put the cooked milk mixture into a bowl and let cool to at least room temperature, but preferably slightly chilled. This is the most important part, it CANNOT be warm when you combine it with the butter. This generally takes about 30-60 minutes.
  • When the mixture is cooled completely, put the room temperature butter into a stand mixer and mix on high for 3 minutes.
  • Turning the mixer speed low, slowly incorporate the chilled, cooked milk, followed by the vanilla. Turn speed back to high, and mix for another 3-4 minutes. The butter and milk will look funny at first, almost like it won't come together. It will smooth out perfectly in the last minute of whipping.
  • Use immediately.

Notes

Use immediately. If you must store it before frosting/piping, keep it in the fridge, but remember it sets up very fast when cold, and will need to be thawed before use.
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