Wednesday, 13 June 2018

Basic buttercream

I often get asked by friends & family for a simple buttercream recipe so i thought I'd share my go to recipe

The amount below will easily  cover 10-12 cupcakes, but can also be used to fill & crumb coat a sugar paste/fondant covered cake. Depending on the size of your cake you may need to double or even triple the amount below

To cover 10-12 cupcakes you will need

8oz salted butter ( soft at room temp)
16oz icing sugar

° Sift the icing sugar into a bowl & add the butter

° Using an electric hand held whisk or using a freestanding mixer ( I use my free standing mixer) mix the butter and icing sugar on a  slow speed  ( to stop the icing sugar flying everywhere)

° Once the majority of the icing sugar has incorporated, turn your mixer/hand held whisk up to a faster speed till you have a smooth & fluffy mixture. For it to be pipeable i always add 3-4 tbsp of milk & mix again. At this point I add flavorings

For vanilla flavour .. add 2-3 tbsp vanilla extract or seeds from a whole vanilla pod

For choc buttercream replace 3 oz of the icing sugar for cocoa powder or alternatively add in melted choc

For strawberry buttercream I add about 4-5 tablespoons strawberry nesquik powder or strawberry Angel delight

For oreo buttercream i in a good handful of oreo biscuits but blitz them in my food processor till really fine and mix into the buttercream - this would be perfect for filling but maybe no so much for crumb coating as there may still be chunks of biscuit that would you a lumpy surface if covering a cake with sugarpaste/fondant

For coffee buttercream replace 2 oz of the icing sugar for fine powdered coffee or 2-3 tsp of coffee granules mixed with 1-2 tsp of cooled boiled water- I add it straight in with the icing sugar

For other flavours just experiment as you go 😍

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