Buttercream Masterclass: How to make Perfect Buttercream Icing | Cupcake Jemma 

*150 g squeezable unsalted butter* - Beat for 5 minutes *340 g powder sugar* - Sort out through sieve - Add 1/2 of sugar to butter - Add second half of sugar when the mixture is nice, smooth, pale and whippy (cca 3-5 minutes) - Mix another 3-5 minutes (preferably 5) - Mix *1/4 tsp of vanilla extract* with *3 or 4 tbsp of whole milk* - Add just as much vanilla milk to your mixture as you need - With the vanilla milk add any flavours and/or colors you'd like - Speed the mixer up and beat for 3 or 4 minutes, just so the mixture connects well with the vanilla milk (and flavours and colors) - After a few minutes scrape the sides and check consistency, if need, add milk, continue mixing

We need a masterclass on the eyeliner thanks

Who is here in quarantine? Just passing some time?

Love how she acknowledged people living in a hot country where she knows her audiences come from all over the world. Great tips and amazing video. :)

US Measurements are as follow: 150g of butter equal 2/3 cup 340g of powdered/shifted sugar equal 2 3/4 cups

She reminds me of Spencer's twin from Pretty Little Liars.

The way she talk is so percise, strict and shows that she is a fast worker.😘

I just love the way Brits say buttercream: "BUT-tuh-cream." lol

Ingredients: 150g (5oz) unsalted butter 340g (12oz) icing sugar (also called powdered or confectioners' sugar) Around 3 tablespoons of milk

I like how thid channel emphasize of technique rather than just recepie

first professional i’ve seen not using a kitchen aide mixer lol

Thank you I am 9 and I make this for my dad’s birthday and it was awesome

OMG YUM! These look amazing! I am so going to try this!

Just wanted to say thank you! I actually made my first batch of buttercream icing, and it came out great. With everything being shut down because of COVID, I’ll be making my daughter 2 year old birthday cake. I’ll be tipping it with YOUR buttercream icing. Thank you!

Thanks for putting the recipe in the video description and not forcing us to some website, like a lot of other baking RU-vidrs do. This is super helpful, thank you!

Jemmy help!!!! No matter what I do my buttercream won't firm up enough...its really runny 😢 I add extra sugar, I chill it, to no avail... I'm in England so it's not hot weather 😂😂

For those who prefer something less sweet...mix in a few drops of lemon juice into this recipe. You won't taste it at all but it will give the effect of a less sweet icing.

I seen many recipes that need a lot of ingredients I like this it's simple and you explained everything perfectly! I will try it soon

If you want to make the icing super white for snowman cupcakes add a tiny touch of purple gel colour as this neutralises the cream/yellow tone 😉🍰

You talked about liquid and gel/paste food coloring, but what about powdered food coloring? I've made cakes for family member's birthdays but my buttercream always turns out weird and doesn't hold it's shape no matter how much frosting I put. My birthday's soon and I really want good buttercream this time. I live in a little of a hotter climate, so maybe that's why?

btw i dont get why Gemma hasnt got under 1 million suscribers? she deserves way more!

(I'm in the US) I went to a specialty European market for reasons totally unrelated to baking and I found that same brand of French butter! Finally, I can make similar buttercream to yours :) Wish I could have found it earlier lol I followed this recipe for buttercream for a cake I made last month, but my buttercream came out with a bunch of air-pockets. After watching the video again now, Jemma says "regardless of how much icing I'm making, I always add [the sugar] in 2 stages". I added the sugar in 3-4 stages and whipped 3 minutes in between each stage. Basically I added too much air which caused those air-pockets. Lesson learned! Hope this helps somebody else.

Hi Jemma in your recent Instagram post you said you’ve updated your buttercream recipe. Can you share that with us here too ? If not another video can you ad it in the description ?

Where i live, I really only have access to margarine.:/ And all the butter is expensive....I notice no matter how much I whip it it always has a slight yellow tinge. Could it be due to the margarine?

Mine is always gritty and too sweet... probably down to impatience with the electric mixer

I'm back again 😂 this is the best white frosting ever! I absolutely love it! I'm using vanilla beans tonight ! I have made this multiple times and everyone loves it so now I make 3 batches and always have extra for ppl because it's that good ! Thank you Gemma

Thank you for this amazing recipe! Can I add strawberries for flavour and colour. I would also like to use this on a wedding cake. How long can I freeze before covering the cake. Many thanks

I always whip my butter with a hand mixer, then add the sugar a little at a time and mix with a wooden spoon, then back to the hand mixer to whip until light and fluffy. best method I've found yet :)

You are amazing. Glad to be one of your students. My kids are going to think I'm the best DAD.

I like how you give notes for hot countries cause I live in Jamaica and no way could I leave butter out overnight 😂

I just made this icing with your vanilla cupcakes and they turned out amazing!!! The BEST buttercream EVER!!! Me and my family can't stop eating them! 😂 Thank you Jemma for having our back with these recipes, they are always incredible!!! 🤩🍦🧁

I have been making butter cream for years, I have just made yours, its the smoothest, fluffiest and tastiest thank you.

My problem with making buttercream frosting is that almost every recipe out there's way too sweet for my liking, but I find that reducing the amount of sugar affects its structure and texture. Any thoughts and tips for this Ms. Jemma? Also, PS. I'd really love to know the kind of turntable you're using xx

She's so sincere and whatever she does , she does it with lot of care ❤❤❤

Omg. You are so talented. Since quarantine started I have started making cookies for people who were in isolation. Then I started liking it and I was looking for ages for the perfect RU-vid account to help me improve as a baker. This is it. Thank u for the tutorial!!

Am I the only one who rlly wants to visit 'Crumbs & Doilies' after Jemma's videos?

Conversions to Cups: 3 cups powdered sugar 2/3 cup of butter 3-4 tbsp milk and yes, i noted the fact that butter and sugar weigh different

after 1 year of watching i just realized i was never subscribed

How much frosting will this recipe make? In cups

I'm in an America, and the particular state I'm in is extreamly humid.....All the time. This turned out PERFECT with just 2 1/2tbsp of milk and 1tsp of vanilla

Some hints for those struggling with the metric measurements. Grams is a measurement of weight. Cups is a measurement of volume. So if you do a direct conversion, you'll wind up with too much sugar, because sugar weighs more! There are electronic food scales that are super cheap and handy that can work with ounces as well as grams. I have an OXO Good Grips stainless steel food scale and it can measure grams. Handy if you're looking at international recipes. Now, I've been struggling with cupcakes that sunk in the middle as well as perhaps felt a bit too oily. The things I'll try is not use an unsalted butter with such a high butterfat content. I tend to use french butter with high milkfat content and I think that's contributing to some of it (but man, it tastes so good). Unsalted butter in London, she's going to find butter that's a minimum of 80% milkfat Another thing to point out for those dealing with sunken cupcakes. An metric teaspoon is not the same as a US teaspoon. Egadzooks! 1 Imperial/British teaspoon is equal to just about 1.2 us teaspoon. Which means if you put in 1 teaspoon of baking soda, you didn't put in enough. And we all know baking is really about exact measurements when it comes to getting your goods to rise. So 1/4 teaspoon that Jemma says may very well be too little, if you're using a US teaspoon. So how the heck do you measure .30 of a us teaspoon aka, 3/10th? I'm going to "mound" my teaspoon with extra baking soda and see if that helps as well. First things first, I'm going to go try a slightly more amount of baking soda to try and reach that imperial teaspoon and see if that helps.

buttercream doesn't survive the Philippine Weather. 😞

This recipe in cups and spoons: 3/4 cup butter 🧈 1 and 1/2 + 1/4 cups powdered sugar sifted 3 to 4 Tbsp milk 🥛 or juice 🧃

how do you get your eyeliner looking so perfect in each video?!

Everytime i made buttercream, it always turned out runny or curdled, never right. But i tried this today and this turned out PERFECT ! I followed all your instructions perfectly & the buttercream looks exactly like yours !! I will use it later today, so i've stored it in an air tight container in the fridge !! This is the BEST buttercream recipe !! I recommend it to all 100%

Omg randomly stumbled across your video. I am obsessed with your bakery, my husband got me 12 rose cupcakes from your bakery around 4-5 years ago for Valentine's day instead of actual roses. They were divine, since then i have been obsessed with your cakes.

I came here for the tutorial, but I have to tell you, your winged eyeliner is ON POINT.

I really have had trouble finding a buttercream recipe I like. They are either too sweet or I feel like I'm eating butter. This recipe is the perfect balance of light, sweet, and airy. I'll be using it again! Thank you for sharing such detailed instructions!

Seriously this is some of the best buttercream I ever made! I just added chocolate raspberry coffee into it and it came out as a beautiful subtle flavor as well as red food coloring to emphasize the raspberry!!

Would love for you to do a Terry's Chocolcate Orange cupcake video! :) xx

If I was cake icing for weep cream.. and then I can use buttercream ? Means only for decorating ... ???

What I usually do if I'm baking last minute or forget to leave my butter out is I lay it on top of my oven when I'm preheating it. It's not too hot so it gets that oily coating, but enough heat seeps through to soften it.

there are so many people baking right now it CRAZY it's like covid has put a spell on evryone to bake!!!

Everyone measures by cupcakes but what about for a cake? 😂 I’m a beginner before the beginners. Lol

Hello 😊.. thank u very much for ur recipe . I will definitely try . But does the buttercream do melt in room temperature ? Outside the fridge I could say and if it is doing hot here like in summer .. Thanks 😊

When I always try to make buttercream it ends up tasting only like salted butter🤭 I will give this a try though 😂

Bit of help for everybody who has difficulty finding top quality ingredients. My go to place is actually Lidl! (UK based info or anywhere which has Lidl, apologies) Lidl British Unsalted butter is basically British Lescure - perfect for baking. It has an 82% fat content, like Lescure and it is creamy soft and tastes much butter than Sainsbury's or ASDA's and it's only 95p per 250g block. Icing sugar, Tate and Lyle uses 'Maize Starch' but it's dry, lumpy and when supermarkets finally get it off of their shelves it's old and crusty. Lidl icing sugar also uses 'Maize Starch' and it is softer, smoother and less dry and crusty and it is only 65p for a 500g box. Only buy Tate and Lyle if it's a commercial purchase because it is most likely to be fresher brought that way. Obviously milk is milk just make sure it's whole, I'm not going to tell you where to buy your milk. Lidl sell vanilla pods for less than £2 I believe or I use vanilla bean paste which I don't buy from Lidl. Vanilla is the only expensive ingredient really, extract and paste both ranging between £4-8 if it is a good quality kind. I hope this helps some of your buttercream nightmares.

I know this is totally irrelevant but I am in love with Jemma’s tiny spatula! Soo cute!

Love your videos, I’m a novice at this. Can you give me an idea how much butter icing I’ll need for a 9” double sponge cake please? Filling and full icing? Thankyou Annie

This recipe is for cupcakes but how much buttercream ( grams ) do you need to ice a full cake inside and outside?

I think I could definitely learn from you, so patient and descriptive.

Do I need a stand mixer for this? I have an electric whisk but my buttercream always splits

Me watching video in peace Video’s subtitles: pervert

I just watched this with my 4 year-old daughter she doesn't want nuggets in her iceing bless her lol

i'm not surprised that people think your buttercream is amazing, as you're using one of the best french butter ! high quality ingredients make for great cooking.

Great video! Thank you. How would you calculate your measurements for an 8 inch 3 layer cake and crumb coat?

Thank you Jemma, this helped a lot. But I found this too sweet. Any other sugar to butter ratio available ?

Made this earlier today, best buttercream I've ever made! Thank you Jemma!

Just made the cupcakes and butter cream from your recipes. Turned out amazing. Thank you Jemma.

You’re so good as speaking infront of a camera!!! Love this🧁

She’s so pretty omg 🥺🥺 she could seriously do modeling!!

TY so much this was very helpful NEW SUBBIE!!!

I just made this and it's the best recipe I've found so far. Smooth and creamy and not very grainy. Yum!

love love this recipe. been making butter cream for years but after trying your recipe I'll never look back!

That's a lot of sugar. Can we reduce the amount of sugar used without affecting the end result?

Thank you for your video! I just have two questions: 1- if I prepare the cupcakes or cake the day before, should I apply the frosting on that day or wait until I will serve them? 2- if I don't have a mixer, will I have the same result by mixing with a spoon?

I made it and it was delicious and you donot need the mixer you can do it by your hand

This is the best American-style buttercream I've ever made. SO LIGHT! Thank you!

Will this quantity of buttercream be enough for a 6 inch cake which is 4 inch high?

Hi Jemma! I wondered if you can teach how to make the Korean icing that the Korean bakers use for piping flowers. They look like real flowers, glossy and translucent! I have been searching all over the internet and it is hard to find the recipe or someone who teach like you how to make it. I know that they do not use butter or egg. Their main ingredient is beans. Please if you know how to make the Korean icing make a video for us and do a demo how to make the flowers on the flower nail. Thank you so Jemma!

I think ya'll are the only ones I know to actually make Buttercream, not a meringue.

Should you ever wish to replace that mixer, I'll be super glad to have it😊. Thank you for the lesson!

I knew it was hopeless when you had a stand mixer and gourmet butter 😳😂 looks delicious tho!

The background music looks familiar just like odd bods I guess 😂😂

How about Italian and swiss meringue buttercream.

I live in Panama and had that exact problem where my butter was too soft and it turned my gorgeous Italian meringue into buttercream soup :(

That buttercream looks Amazing. Can you convert your ingredients in measuring cups. Please. Thank you

Good day I live in the tropics and frosting melts what can o add to make it more stable please

I made this before Christmas and now back to remember what I did because it was so delicious! Thank you!!! And congrats on the baby ❤️💜

How can it stay at room temperature for 5 days after you make it when there is milk In it? Looks amazing though and excited to try it.

I've been making it wrong my entire life. No wonder mine came out so sweet. I wasn't incorporating enough air in the butter!

Thank you for this recipe. Over the last 36 hours I have made 5x your vanilla buttercream recipe and 1x your chocolate buttercream for my nieces first birthday party. I made her smash cake and the birthday cake for alot of people and it got alot of compliments. A friend (who is a trained chef) who attended said its the best buttercream she has ever had (and she hates the standard buttercream). THANK YOU!!!! Your recipe made a very happy group of people here in CA ♡♡♡

Your recipes just amazing. I have just make my first ever buttercream with your recipe and absulately stunning. Thank you for sharing such priceless knowledge. Much love...

Finally all the British sitcoms that I have been watching are paying off! I can understand everything! :-D

Love this! So informative, I will try it this coming week wish e luck! lol I know you mentioned about keeping it in a air tight container at room temperature for 5 days, can you store it in the fridge as well? If so, for how long please? Also, does it have to be that much icing sugar? Thank you

Hi Jemma! Can you tell me how much buttercream you'd make to ice a three tier cake?

Jemma this is the best buttercream recipe that I’ve made! It was a complete success at my 4th of July party. I’ve never made a buttercream with the right consistency, taste and perfect to be colored!

How to avoid getting a buttercream with runny consistancy when living in a very hot country? And also, i'd like to use this recipe for cake icing, where should I keep my buttercream between crumb coating and finishing?

First amazing baking RU-vidr that actually gives GOOD advice!! Thanks so much! U got me obsessed with baking. I got so many baking items and bc of u, I am getting much much better at baking

I made this buttercream and it came out perfect!!!!! The only problem was that I didn't have Vanilla.... so it tastes like sweet fluffy butter which isn't so bad honestly lol. My buttercream is fluffy, smooth, and just yummy :) I followed the directions to the "T" I used Land O Lakes butter not sure how good it is but I mean I guess it does the job. I also used a "hand" mixer. Super sadly it does not have the Wisk or paddle but it got the job done. I can only imagine with the proper mixer the results are top-notch! I also used generic Target powdered sugar which is what I had at the time along with the butter. I didn't see either of the ingredients mentioned in the video but it seems to work just the same. I'm practicing for my daughter's sweet 16, I'll be making her cake, fingers crossed. I haven't piped anything yet with it, a bit nervous but maybe later today. Point is Jemma's recipe and instructions are spot on. I am a 99% beginner and I am super excited with how it turned out!! Thanks so much, Jemma Cupcake :)