Buttercream Recipe

Soften and beat butter

Place the unsalted butter (1 cup, room temperature) in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl if using a hand mixer. Beat on medium-high speed for 3–4 minutes until the butter is pale, light and fluffy.

Add powdered sugar in batches

With the mixer on low, add the confectioners' sugar (4 cups) one cup at a time to avoid a sugar cloud. After each addition, increase speed to medium and beat until incorporated. Scrape down the bowl as needed.

Season and thin

Add the fine salt (1 tsp), vanilla extract (2 tsp) and whole milk (2 tbs). Beat on medium-high for 2–3 minutes until smooth, silky and spreadable. Taste and adjust: add up to 1 tbs more milk if too stiff, or up to 1/2 cup more confectioners' sugar if too loose.

Prepare cocoa: sift 1/2 cup unsweetened cocoa powder into a small bowl to remove lumps. Stir in 2 tbs hot water to make a smooth paste (this blooms the cocoa and intensifies chocolate flavor). Let cool slightly.

Incorporate into base: With the base buttercream at medium speed, add the cocoa paste and optional melted chocolate (2 tbs) and beat until fully combined and uniform in color, about 1–2 minutes. Taste and, if needed, add 1–2 tbs milk to reach desired consistency.

For a more intense vanilla flavor, stir in 1 tsp vanilla bean paste or extra vanilla extract into the finished base buttercream and beat 20–30 seconds to combine.

Make strawberry powder: pulse freeze-dried strawberries in a food processor or blender until a fine powder is achieved. Measure 1/2 cup. (If using pre-powdered freeze-dried strawberries, skip this step.)

Add to base: With the base buttercream on low speed, add the strawberry powder (1/2 cup) and 1 tbs strawberry jam (optional) and beat until evenly colored and flavored, 1–2 minutes. If the buttercream becomes too stiff from the powder, add 1/2–1 tbs milk to adjust consistency.

Zest and juice: Microplane 2 tsp fresh lemon zest (from about 1 medium lemon) and measure 1 tbs fresh lemon juice.

Incorporate into base: Add the lemon zest to the buttercream and beat for 20–30 seconds. With mixer on low, slowly add the lemon juice (1 tbs). Beat on medium for 30–45 seconds. If the lemon juice thins the buttercream too much, add 1–2 tbs extra confectioners' sugar (up to 1/2 cup) to stabilize.

Soften cream cheese: Ensure 4 oz cream cheese is very soft and at room temperature. In a separate bowl, beat the cream cheese briefly until smooth (about 30–45 seconds).

Combine with base: Reduce buttercream speed to low. Add the whipped/softened cream cheese to the base buttercream and beat on medium for 1–2 minutes until uniformly smooth and pale. If you want a firmer frosting, add the optional 1/2 cup confectioners' sugar and beat until incorporated. Chill 10–15 minutes if the mixture feels too soft for piping.