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Some of this article’s listed sources may not be reliable. Please help this article by looking for better, more reliable sources. Unreliable citations may be challenged or deleted. Buttercream, also referred to as butter icing or butter frosting, is used for either filling, coating or decorating cakes. Buttercream is commonly flavored with vanilla. Other common flavors are chocolate, fruits, and other liquid extracts. Food coloring is commonly added if the buttercream is being used as decoration.

Buttercream can be piped or spread in decorative patterns and shapes. Mock cream or buttercream is a simple buttercream made by creaming together butter and powdered sugar to the desired consistency and lightness. Some or all of the butter can be replaced with margarine, or shortening. Compared to other types of buttercream, American buttercream has fewer ingredients, and is quicker and easier to make. It is also sweeter because of the high amount of sugar. Because it does not have an egg or cooked base, it is less stable and melts easily in warm temperatures. A layered pound cake with an outermost layer of uncolored buttercream.

Meringue buttercream is made by beating softened butter with either Italian or Swiss meringue until the mixture is emulsified and light. The meringue gives buttercream a structure that is more stable in warm temperatures. Swiss meringue is made by heating granulated sugar and egg whites until the sugar dissolves, then whipping it until it forms a meringue. The meringue is then whipped with butter and flavorings. Italian meringue is made by drizzling a hot sugar syrup into already whipped egg whites while continuing to whip.

Ermine frosting is also known as boiled milk frosting or cooked flour frosting. It is made by cooking flour and milk until it becomes a thick paste or roux. The cooked milk mixture is then beaten with butter until light. Ermine frosting is considered to be old-fashioned, and is less common than other types of buttercream. It is less sweet and has a texture similar to whipped cream.

The World of Buttercreams: 6 Varieties to Try at Home”. Rethinking American Buttercream: Still Quick and Easy, Just Better”. What’s the Difference Between French, Swiss, and Italian Meringues? Flour Frosting: The Not-Too-Sweet Buttercream for Whipped-Cream Lovers”. This food-related article is a stub. You can help Wikipedia by expanding it. Use this simple buttercream icing recipe to decorate your birthday cakes, cupcakes and sandwich biscuits.

Try adding a little food colouring gel for a splash of colour to your butter icing. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and vanilla extract and beat the mixture until creamy and smooth. Beat in the remaining milk, if necessary, to loosen the mixture. Stir in the food colouring, if using, until well combined. For the orange buttercream variation, omit the milk and vanilla from the basic recipe. Stir in the orange zest and juice until thoroughly combined.

For the chocolate variation, omit the milk from the basic recipe. Cream the butter and sugar, as above, also adding the cocoa powder. Allow the melted chocolate to cool for 10 minutes before adding to the whipped butter and sugar. The BBC is not responsible for the content of external sites. Read about our approach to external linking. A star rating of 4 out of 5. Beat 600g sifted icing sugar 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.