Saturday, 14 March 2015

Simple Vanilla Buttercream Recipe


It's tempting isn't it, wouldn't it be wonderful if you could make a batch of light and fluffy buttercream at home instead of always buying it. Well now is your chance, this is unlike anything you will buy, it is silky smooth and full of pure vanilla goodness. Better still you can tailor this recipe as you please with different flavours and colours! 

Buttercream is the staple in any bakers kitchen, it is the adornment on most cupcakes and cakes and it really comes into it's own if you are planning to cover your cake with ready to roll icing (sugarpaste). You see it has a very practical application, buttercream acts as a glue when sticking the icing to your cake and the cake to your board, is the glue that keeps the whole project together, more importantly cakes covered with ready to roll icing cannot be refrigerated - the icing will sweat and droop -however, buttercream is stable at room temperature and therefore can be kept at ambient temperature until your cake is produced with a flourish!

Enough for 12 Simple Cupcakes Recipe

Ingredients
175g Butter, at room temperature
350g Icing sugar
1tsp Vanilla extract
2-4 tbsp Milk or whipping cream

Method
Place the room temperature butter into a large bowl, whip the butter until it is light and fluffy. The best way to achieve this is by using an electric hand mixer or a stand mixer. Reduce the speed of your mixer, gradually add all the icing sugar, mixing after each addition. Once all the icing sugar has been incorporated, mix on HIGH for 2-3 minutes until the buttercream turns pale and fluffy. Add the vanilla extract and mix again. Add the milk or cream (see note below). Whip on HIGH for another 1 minute.

Variation
Chocolate Buttercream, substitute 50g of the icing sugar with cocoa powder and follow the method as stated above.

Recipe Note(s)
*The cupcake picture is piped using a very stiff buttercream, meaning that I used 2 tbsp of milk or cream, if you want a softer consistency then add all four tablespoons of milk/cream.
*Your buttercream is perfect as it is but if you want a certain colour for your baking creation then add your food colouring gel a drop at a time, mixing after each addition until you have your desired shade.
*Buttercream will keep in the fridge for 2 weeks in an airtight container or can be frozen for up to 3 months. Bring to room temperature and whip again before piping or spreading.


Why not try my Rose Swirl Cake Tutorial


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