recipe with buttercream
- The Best recipe with buttercream
- Classic Chocolate Chip Cookie with Vanilla Buttercream
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Chocolate Chip Cookie with Vanilla Buttercream Works
- ❓ Frequently Asked Questions About Chocolate Chip Cookie with Vanilla Buttercream
The Best recipe with buttercream
What I love most about this buttercream is how adaptable it is. You can make it as light as you want or as rich as you like, depending on what’s calling your name. It’s the perfect frosting for anything from a simple vanilla cake to a layered dessert with fruit or chocolate swirls. My kids have been known to beg for it on their birthday cakes, and honestly, it’s the kind of frosting that makes the whole dessert feel special without being too complicated. Plus, it’s a great way to use up any extra butter or sugar you might have on hand—no waste, no fuss. And for the health-conscious part of me, I’ll say this buttercream is lighter than traditional versions because it’s made with a touch of Greek yogurt, which adds a little protein and keeps it from being too heavy. It’s not a miracle cure, but it’s a step in the right direction, and honestly, my kids don’t even notice the difference. It’s the kind of recipe that makes me feel like I’m doing something good for them without sacrificing the taste they love.
Classic Chocolate Chip Cookie with Vanilla Buttercream
A timeless treat featuring soft, chewy cookies paired with a rich, creamy vanilla buttercream frosting. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups semisweet and milk chocolate chips
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 large eggs
- 2 tbsp milk
- 2 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. -
2
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (~3 mins). Add eggs one at a time, mixing well after each. Stir in vanilla extract. -
3
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined. Fold in chocolate chips. -
4
Divide dough into two equal portions. Roll each into a ball, flatten slightly, and place on prepared baking sheets, spacing them about 2 inches apart. -
5
Bake for 10–12 minutes, or until edges are golden. Allow cookies to cool on baking sheets for 5 minutes before transferring to a cooling rack. -
6
For the buttercream: Beat butter until smooth. Gradually add powdered sugar, mixing until creamy. Add eggs one at a time, then mix in milk and vanilla until smooth. -
7
Once cookies are completely cool, spread or pipe the buttercream evenly over each cookie.
🔧Equipment
- Mixing bowls (2)
- Electric mixer or stand mixer
- Baking sheets
- Parchment paper
- Cooling rack
- Food processor (optional for dough)
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add 1/2 cup melted chocolate to the buttercream.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Substitute brown sugar with white sugar if preferred, but texture may vary slightly.
Watch Video Of How Classic Chocolate Chip Cookie with Vanilla Buttercream Works
❓ Frequently Asked Questions About Chocolate Chip Cookie with Vanilla Buttercream
How do I make a stable buttercream that doesn’t spread too much while piping?
For a stable buttercream, use powdered sugar (icing sugar) and whole milk (or heavy cream for extra richness) in a 1:1 ratio. Whip the butter to stiff peaks first, then gradually add the sugar and milk while folding gently. Avoid overmixing—stop once it’s smooth. For extra stability, add ½ tsp vanilla extract or a pinch of corn syrup to prevent spreading.
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Can I substitute regular butter for unsalted butter in buttercream?
Yes, but unsalted butter is preferred because it’s less likely to alter the flavor of your frosting. If using salted butter, remove the excess salt (about ¼ tsp) to avoid making the frosting too salty. For best results, use softened butter (room temperature) for easier blending.
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What’s the best way to store homemade buttercream for later use?
Store buttercream in an airtight container in the fridge for up to 5 days. For longer storage (up to 3 months), freeze it in a single layer on a parchment-lined tray first, then transfer to a freezer bag. Thaw in the fridge overnight before using—it may thicken slightly, so add a splash of milk if needed.
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How can I prevent buttercream from getting too thick or too thin?
Too thick? Add 1–2 tbsp warm water, heavy cream, or milk until smooth. Too thin? Whip in 1–2 tbsp powdered sugar or let it sit at room temperature for 10–15 minutes to thicken. For a quick fix, refrigerate it for 10 minutes before adjusting consistency.
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What’s the secret to getting smooth, glossy buttercream without lumps?
Start with softened butter (not melted) and beat it until light and fluffy before adding sugar. Sift the powdered sugar to remove lumps, then fold in one-third at a time while whisking constantly. Avoid overmixing—stop when it’s smooth and creamy. A hand mixer works best for even blending.
