Smooth, creamy, and incredibly versatile, Gordon Ramsay’s buttercream frosting is a bakery-style classic that transforms cakes, cupcakes, and cookies into something truly indulgent. With a silky texture and perfectly balanced sweetness, this frosting is easy to whip up and adaptable for any flavor or occasion.

What is Gordon Ramsay Buttercream Frosting?

Gordon Ramsay’s buttercream frosting is a whipped mixture of unsalted butter, powdered sugar, vanilla, and a splash of milk or cream. Unlike overly sweet store-bought versions, this homemade buttercream is velvety, balanced, and spreads like a dream. It’s ideal for piping, spreading, or layering.

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Why You’ll Love Gordon Ramsay Buttercream Frosting

Silky-smooth texture – Perfect for both piping and spreading

Balanced sweetness – Sweet without being overpowering
Quick and easy to make – Ready in under 10 minutes
Versatile flavor base – Customize with extracts, zest, or cocoa

Great for decorating – Holds shape beautifully for detailed designs
Make-ahead friendly – Stores well in the fridge or freezer

Ingredients Needed to Make Gordon Ramsay Buttercream Frosting

1 cup (225g) unsalted butter, softened

3½–4 cups (440–500g) powdered sugar, sifted
2–3 tablespoons milk or heavy cream
1½ teaspoons pure vanilla extract

Pinch of salt

Optional add-ins:

Cocoa powder – For chocolate buttercream
Lemon zest or almond extract – For flavor variations

Food coloring – For decorating

Instructions to Prepare Gordon Ramsay Buttercream Frosting

Beat the butter: In a large mixing bowl, beat the softened butter on medium-high speed for 2–3 minutes until light and creamy.
Add powdered sugar gradually: Add the powdered sugar 1 cup at a time, beating well after each addition. Start on low speed to avoid a sugar cloud, then increase to medium-high.

Add vanilla and cream: Pour in the vanilla extract and 2 tablespoons of milk or cream. Beat until the mixture is smooth and fluffy.
Adjust consistency: Add more milk for a softer, spreadable consistency or more sugar for a firmer, pipeable frosting.
Beat again until fluffy: Continue to beat the buttercream for another 2–3 minutes until pale and airy.

Use or store: Use immediately, or refrigerate for up to 1 week. Bring to room temperature and rewhip before using.

Gordon Ramsay Buttercream Frosting recipe

What Goes Well With Gordon Ramsay Buttercream Frosting

Vanilla sponge or chocolate cake – Classic pairing
Cupcakes or fairy cakes – Perfect for piping swirls

Cookies or macarons – Sandwich for a sweet filling
Layer cakes and sheet cakes – Smooth for crumb coating and decorating
Carrot cake or banana cake – Balances warm, spiced flavors

Birthday cakes – Holds shape for borders and writing

Key Tips for Making Gordon Ramsay Buttercream Frosting

Use softened butter – Not melted or cold, for the best texture
Sift powdered sugar – Prevents lumps in the final frosting

Beat long enough – Whipping makes it light and spreadable
Add milk slowly – Too much can thin it out quickly
Taste and adjust salt – Enhances flavor and cuts sweetness

Rewhip if storing – Chilled buttercream needs refreshing before piping
Use high-quality vanilla – It’s the main flavor note

Creative Variations of Gordon Ramsay Buttercream Frosting

Chocolate buttercream – Add ⅓ cup cocoa powder and an extra tablespoon of milk

Lemon buttercream – Add 1 tablespoon lemon juice and 1 teaspoon zest
Strawberry buttercream – Blend in freeze-dried strawberry powder or purée
Espresso buttercream – Add 1 tablespoon cooled espresso or coffee extract

Salted caramel frosting – Swirl in 2–3 tablespoons of caramel sauce
Colored buttercream – Add gel food coloring for themed decorating

Storage Guidelines for Gordon Ramsay Buttercream Frosting

Refrigerate in an airtight container – Keeps for up to 7 days

Freeze up to 3 months – Thaw in the fridge overnight and rewhip before using
Keep covered during use – Prevents it from crusting over

Reheating Tips for Gordon Ramsay Buttercream Frosting

Bring to room temperature: Let sit out for 30–60 minutes before using

Rewhip for texture: Use a hand mixer or stand mixer to restore fluffiness
Do not microwave: This can melt the butter and break the emulsion

Nutrition Value (per 2-tablespoon serving):

Calories: 210

Fat: 12g
Carbohydrates: 25g
Sugar: 24g

Protein: 0g
Sodium: 45mg

FAQs

What is the secret to fluffy buttercream frosting?

Beat the butter for several minutes before adding sugar, and continue whipping the frosting once all ingredients are combined. This aerates the butter and creates a light, fluffy texture.

How do I fix runny buttercream frosting?

If your buttercream is too runny, add more sifted powdered sugar a little at a time. If it’s too warm, chill it for 10–15 minutes, then rewhip to firm it up.

Can I make buttercream frosting in advance?

Yes, buttercream can be made up to 5–7 days ahead. Store it in an airtight container in the refrigerator and bring it to room temperature before rewhipping it for use.

Does buttercream frosting need to be refrigerated?

Buttercream can sit at room temperature for up to 2 days. For longer storage or in hot weather, refrigerate it and rewhip before using to restore its texture.

Final Words

Gordon Ramsay’s buttercream frosting is everything a great frosting should be—light, creamy, and full of flavor.