A luscious, versatile frosting. It is a blank canvas that can be easily flavored with extracts, liqueurs and jams.
Buttercream can also be rolled into logs to decorate a cake or baked goods. It also serves as an excellent ice cream topping.
Separation is common in some buttercream recipes but usually can be solved with vigorous mixing. When this happens, try pausing the mixing and briefly heating the bowl to bring the mixture back to a smooth consistency.
Buttercream is a stable frosting that can be used for filling, coating or decorating cakes. It has a soft texture that is much less stiff than fondant, so it is easy to pipe. It also takes color very well, so you can customize it to match your dessert or event.
To get a smooth and fluffy buttercream, start by whipping the sugar and butter together first. Then add in the vanilla and the salt (to balance out the sweetness of the powdered sugar) and mix until incorporated.
If your buttercream is still too thick to pipe or spread, then you can add milk or cream in small increments until it gets to your desired consistency. Be careful not to over-whip the frosting, though, as this will give it a dry and cakey texture.
Another great way to make your buttercream extra creamy is to sift the sugar before adding it. This helps to eliminate any clumps and makes the frosting super fluffy and light.
This buttercream recipe is a take on the classic American buttercream that you have likely had on cupcakes and cakes your whole life. It is simple and made with a 2:1 ratio of sugar to butter. Some bakers like to add a pinch of salt to the frosting, which helps cut the sickly sweet taste and creates a more balanced flavor. The optional addition of purple gel food coloring gives the frosting a whiter appearance.
Buttercream is fluffy and light, a perfect frosting for layer cakes, cupcakes, or cookies. It can be spread or piped into tall swirls. It is often flavored with vanilla, but it can also be made with chocolate or fruity flavors to complement any cake creation.
To achieve a light and fluffy texture, it’s important to use the right ingredients. Start with a stick of unsalted butter that is at room temperature. You don’t want it so soft that it is greasy, but it should be able to hold air and easily beat into the sugar. It’s also important to use powdered sugar that is sifted before using. You will usually see the sifting step mentioned in the recipe, as it helps to eliminate lumps. Also, look for 10x powdered sugar, which is finer than 5x and more ideal for a frosting.
For an extra special flavor, try adding brown butter to your frosting. This can be done by melting the butter on the stove and swirling it as it cooks. Once the butter is browned, it will be fragrant and have a deep golden color.
Another great option is Swiss meringue buttercream. It’s rich and creamy like a pudding, but without the worry of eating raw eggs. It also holds its shape well at warmer temperatures and makes for beautiful decorations.
Buttercream is one of the strongest frostings because it has a lot of structure, which holds up under heat and pressure. It also takes on a lot of flavor very well, so it’s great for filling and stacking cakes.
To give it a sturdy consistency, you want to use sifted powdered sugar. This will help break up any larger clumps that might otherwise not whip down in the mixing process. It also helps with the texture of the frosting, giving it a nice smoothness. You can play around with other flavors, extracts or add-ins to see what you like best.
The other important thing to consider when making a sturdy buttercream is the temperature of your ingredients. Butter should be room temperature so it can easily be whipped into the mixture and form stiff peaks without melting. Having your ingredients at room temperature will also make it easier to pipe.
Another key factor to a sturdy buttercream is the addition of a stabilizing agent, such as cream of tartar. This will keep the frosting from deflating as it sits. You can also use a small amount of gelatin to achieve the same effect. This is especially useful if you’re planning on using the buttercream to pipe flowers or other decorations that need to stand up. You can even thicken the frosting slightly for a piping dam to ensure it’s strong enough to support the weight of your cake layers.
Buttercream is a great frosting choice because it’s so versatile. It works well on cakes, cupcakes, and cookies. It also makes a wonderful crumb coat for your cake, as it can catch any stray crumbs and help ensure that your final layer of frosting is smooth, flawless, and beautiful.
It’s also a popular base for fondant, as it’s a bit thicker than whipped icing and can hold up to the demands of fondant piping. Whipped icing, on the other hand, tends to melt and lose its shape quickly.
There are many ways to add flavor to your buttercream, from adding extracts and emulsions to flavored oils and even pulverized dried or fresh fruit. You can even add a little cocoa powder to make a chocolate buttercream.
Another way to flavor your buttercream is to use a syrup made from thinned out strawberry, raspberry, or curd to add color and a burst of flavor. You can also use a vanilla bean paste for a classic and sophisticated look.
The key to making a good buttercream is starting with room temperature butter and ensuring that it’s fully mixed before adding the icing sugar. Whipping the mixture on high speed allows air to be beaten into the frosting, which helps it become light and fluffy. Using a paler brand of butter like Land O Lakes, KerryGold (made from plant-fed cows), or Lidl’s own brand will help the frosting stay white too.