Last updated on March 29th, 2023.
Has there ever been a better word combination than Ice Cream Buttercream…?
I am psyched about this recipe. It is so buttery and smooth you can eat it with a spoon and skip the cake or cupcake.
The reasons are super simple. Flour and Sugar.
Flour – You cook the melted ice cream with some flour until thickened into a paste. This will allow the ice cream to keep all its flavor and transform into a buttercream texture. (vs. Just melted ice cream)
Sugar– I am talking about plain regular sugar. Mixing on high with butter, the sugar practicals “dig” into the soft butter allowing air to fill the space.
Notes and Troubleshooting Ice Cream Buttercream:
- You can use your favorite type of ice cream. I found that the cheaper, off-brand gives the best flavor.
- My biggest issue with this recipe was combining the melted ice cream with flour. When you mix the flour into the Ice cream (before cooking), ensure there are no lumps. Adding 1/4 cup of melted ice cream at a time will give the best result.
- When you cook the mix, it is essential not to let it boil! Boiling will make it lumpy. Stick around and stir often. When you notice bubbles coming from the sides, stir vigorously. Allow it to keep cooking while you stir until it gets thickened. (You might need to remove it from the stove while stirring and bring it back).
- Suppose it DOES get lumpy during cooking. No worries. Run the mix while hot through a fine sieve. Or process in the food processor until smooth.
- Please place the plastic wrap tight over the mix to avoid crust.
- This buttercream is best used immediately, but you can store it at room temperature for up to 48 hours. Or refrigerate for up to a week.
- Refrigerating or freezing the buttercream will change the texture. Depending on the ice cream brand, it might get thickened (see picture above) or appear lumpy. Let it get to room temperature and mix it on high using a standing mixer until smooth.
- Please note that this recipe is not stable enough to be covered with fondant. If you wish to pipe it, ensure all the sugar practices have melted during mixing. (touch the buttercream with your finger. If it is grainy, keep mixing.
HAPPY BAKING!!!
Video by: Marie Sugar Salt Magic
Here are some more Frosting ideas you might like:
One more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!
Ice Cream Buttercream
Ingredients
- 1 1/2 Cup Melted Ice cream
- 1/2 Cup AP Flour (60 g / 2 oz)
- 2 Sticks Unsalted Butter, softened (226 g / 8 oz)
- 1 Cup Sugar (200 g / 8 oz)
Instructions
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Place the flour in a medium bowl and mix in 1/3 cup of melted ice cream. Using a fork or a hand whisk, whisk the ice cream and flour until smooth.
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Continue adding melted ice cream (1/3 cup at a time) to the flour mix until you have incorporated the two together and you have a smooth mix.
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Place the mix in a pan over the stove (low heat) and allow it to simmer. Once you notice it starts to simmer, vigorously stir it with a hand whisk until it has thickened and you have a paste like mixture.
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Place it in a bowl, cover with a plastic wrap and allow it to cool to room temperature.
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In a bowl of a standing mixer fitted with the paddle attachment, place the butter and sugar and mix starting with medium speed and increasing speed to high for about 5 minutes.Scrap the sides and bottom of the bowl.
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With the mixer on low, add the ice cream/ flour mix and increase speed too high.
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Keep mixer for about 5 extra minutes or until you have a thick and fluffy buttercream.
This is some next level buttercream. Super smooth, super creamy! I’ll definitely make this again.
Thank you so much, Marie, glad you enjoyed it!
If I make this ahead of time, how long will it keep in the refrigerator?
Up to 5 days. It might get curdled if kept in the refrigerator once it reaches room temperature, if that happens place it back in the mixer bowl and beat on medium until it comes together again.
I made this recipe last night and was disappointed. The frosting came out too loose to pipe and didn’t taste like ice cream at all.
So sorry to hear that Beck, there could be a few reasons for that but my guess is that the ice cream did not cook long enough to thicken.
I want to make your ice cream buttercream. Can you please tell me what AP flour is? Is that plain flour?
AP is all-purpose flour or regular flour.
Can I substitute the flour for “Whip It”
Stabilizer? And have you had better luck with one brand / type vanilla ice cream? Ie. French vanilla or vanilla bean, just plain vanilla??
Thank you
Whip it stabilizer is not a good substitute. The ice cream flavor is a personal choice, I usually use French vanilla.