This Gordon Ramsay Buttercream Frosting Recipe is a smooth and fluffy recipe, which is made with unsalted butter and confectioner’s sugar. It’s a classic, foolproof recipe, ready in about 10 minutes.
Jump to RecipeGordon Ramsay Buttercream Frosting Recipe Ingredients
- 225g unsalted butter (room temp)
- 454g confectioner’s sugar, sifted
- 15 mL vanilla extract
- 45 mL heavy whipping cream
- ½ tsp salt
How To Make Gordon Ramsay Buttercream Frosting Recipe
- Cream the Butter: In the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter and salt on medium-high speed for 1–2 minutes, until it is pale, creamy, and fluffy.
- Add the Sugar: With the mixer on low speed, add the sifted confectioner’s sugar in four batches. Scrape down the sides of the bowl after each addition to ensure everything is well combined.
- Add Liquids: Add the vanilla extract and 1 tablespoon of the heavy whipping cream. Mix on low speed until just combined.
- Whip Until Fluffy: Increase the speed to high and whip the frosting for 3–5 minutes until it is very smooth, light, and fluffy.
- Adjust Consistency: If the frosting is too stiff, you can add more heavy cream, a small amount at a time, until it reaches your desired consistency for spreading or piping.
Recipe Tips
- How do you get the smoothest buttercream? Use a paddle attachment on your stand mixer, not a whisk. A whisk incorporates too many air bubbles, which can make the frosting difficult to work with. A paddle creates a smoother, denser texture perfect for frosting.
- What do I do if my frosting is too loose or runny? If your kitchen is warm or the butter was too soft, the frosting can become loose. A quick 10-minute break in the refrigerator will help it firm up. After chilling, give it a quick whip to restore its fluffy texture.
- How do I prepare buttercream that was made ahead of time? If you’ve stored the buttercream, it will be firm. Let it come to room temperature for a bit, then re-whip it for about 30 seconds before using to make it smooth and spreadable again.
- How can I test if my frosting is ready for piping? Before filling a whole piping bag, scoop a small spoonful into a bag with a tip and do a quick test. If the piped shape holds its form without drooping, it’s ready. If it’s too loose, it may need more sugar or a brief chill.
What To Use Buttercream Frosting On
This versatile frosting is the perfect finishing touch for a wide variety of desserts:
- Layer cakes (like vanilla, chocolate, or red velvet)
- Cupcakes
- Sugar cookies
- Brownies or blondies
- As a filling for macarons or whoopie pies
How To Store Buttercream Frosting
- Refrigerate: Store the buttercream in an airtight container in the refrigerator for up to one week.
- Freeze: For longer storage, you can freeze the frosting in an airtight container for up to 3 months. Let it thaw overnight in the refrigerator, then bring it to room temperature and re-whip it before using.
Buttercream Frosting Nutrition Facts
- Calories: 90 kcal (per serving, approx. 2 tbsp)
- Protein: 0g
- Fat: 5g
- Carbohydrates: 12g
- Sodium: 25mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my buttercream gritty?
A gritty texture is usually caused by the sugar not fully dissolving. To prevent this, always use sifted confectioner’s (powdered) sugar and make sure your butter is at a soft, room temperature, which helps it combine smoothly.
Can I use a hand mixer for this recipe?
Yes, you can use a hand mixer. It may take a few minutes longer to achieve the same pale and fluffy consistency, but it will work just fine.
How can I make chocolate buttercream?
To make chocolate buttercream, you can sift in about 50g of unsweetened cocoa powder along with the confectioner’s sugar. You may need to add an extra splash of heavy cream to get the right consistency.
Gordon Ramsay Buttercream Frosting Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings10
minutes90
kcalA smooth, fluffy, and perfectly balanced buttercream frosting that’s ideal for decorating cakes, cupcakes, and cookies.
Ingredients
225g unsalted butter, room temperature
454g confectioner’s sugar, sifted
15 mL vanilla extract
45 mL heavy whipping cream
½ tsp salt
Directions
- Beat the room temperature butter and salt on medium-high speed for 1-2 minutes until pale and fluffy.
- On low speed, add the sifted sugar in four additions, scraping the bowl between each.
- Add the vanilla and 1 tbsp of the cream, mixing on low to combine.
- Increase speed to high and whip for 3-5 minutes until the frosting is very smooth and light.
- Adjust the consistency with more cream if needed.
Notes
- Use a paddle attachment, not a whisk, for the smoothest, air-bubble-free frosting.
- If the frosting becomes too loose, a quick 10-minute chill in the refrigerator can help it firm up.
- If you make the frosting ahead of time, always give it a quick re-whip before using to restore its fluffy texture.
- Room temperature butter is key; if it’s too cold, it won’t whip properly, and if it’s too warm, the frosting will be runny.
