A star rating of 4 out of 5. Beat 600g sifted icing buttercream cake design and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tbsp of boiling water to loosen and beat until smooth. Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.

KEEPING THE ICINGIf you’re not using the icing straightaway, you can cover it and refrigerate for up to a week. Allow it to come back up to room temperature and beat again if necessary before using. SHOULD I USE SALTED OR UNSALTED BUTTER FOR ICING? Choose unsalted butter for a celebration cake. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.

471 0 0 0 16 9. The Truth About Slugging: Will Applying Petrolatum Jelly to Your Skin Really Make It Glow? Ask any pastry chef about frostings and they’ll tell you that there’s nothing like a good basic vanilla buttercream. This American-style vanilla buttercream from chef Billy Reece of Billy’s Bakery in NYC requires just four ingredients and comes together in just about as many minutes. Read the full recipe after the video.

834 0 0 0 0 11. Please log in with your username or email to continue. By using our site, you agree to our cookie policy. How is where trusted research and expert knowledge come together. This article was co-authored by Maha Mohamed. Maha Mohamed is a Custom Dessert Artist and the Owner of Sweet Treats SJ. Maha has over ten years of experience creating custom treats for special occasions.

How marks an article as reader-approved once it receives enough positive feedback. This article has been viewed 58,671 times. Buttercream is the frosting of choice for cupcakes, birthday cakes and wedding cakes alike. That’s because the rich, sweet flavor pairs perfectly with any type of cake. Best of all, it’s very easy to make! Basic buttercream should be in any aspiring pastry chef’s repertoire.

See Step 1 to learn how to make it. Buttercream’s texture is dependent on light, fluffy butter. Start with 3 cups of confectioner’s sugar. Measure it out and dump it gradually in your mixing bowl with the fluffy butter, then beat on low until the mixture is thoroughly combined. Turn the mixer to a higher speed and keep beating until the combination is light as a feather.

If you want to make chocolate buttercream, now’s the time to add some unsweetened cocoa powder. You can flavor your buttercream with other spices if you’re not into chocolate. Consider cinnamon, cardamon, dried crushed rose or lavender – whatever suits your fancy. Adding the sugar all at once can ruin your buttercream’s consistency and smoothness. Whip in the vanilla, salt and cream. Beat the mixture until well combined. Your finished buttercream should be light, fluffy and spreadable.

If it seems too dry, add another tablespoon of cream – up to four total. If it seems too wet, add more sugar. You can use a flavor other than vanilla, like almond or mint. You can color your buttercream by adding a few drops of food coloring. It’s a little lighter than buttercream frosting, and can be flavored in any way you like. 2 cup shortening and beat well.

4 teaspoon salt and keep beating. If you’re looking for a frosting more stable and sturdy than buttercream, but with the same rich flavor, buttercream fondant is for you. It’s made with marshmallows and butter flavoring, so it emulates the flavor of buttercream but won’t melt as easily. Combine the marshmallow mixture and the sugar mixture in a mixing bowl, and beat until fluffy. Turn the dough onto a nonstick surface and knead for 10 minutes. Grease your hands with vegetable shortening to keep the dough from sticking.