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Gordon Ramsay Buttercream Frosting

Gordon Ramsay Buttercream Frosting
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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.

Ingredients

  • 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

  • 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.

Find it online: https://gordonramsayeats.com/gordon-ramsay-buttercream-frosting/