Why Make This Recipe
Buttercream is a classic frosting that elevates cakes and pastries with its creamy texture and sweet flavor. It’s versatile and can be used for decorating cakes, filling cupcakes, or simply adding a rich layer of sweetness. Making buttercream from scratch allows you to control the flavor and texture, ensuring a delicious result every time.
How to Make Buttercream
Ingredients:
- 200 g Unsalted Butter, Soft
- 400 g Powdered/Icing Sugar
- 2-3 tbsp Milk
- Vanilla + Salt To Taste
- Splash of White Vinegar
- 115 g Egg Yolks
- 60 g Water
- 225 g Sugar
- 450 g Unsalted Butter
- Vanilla + Salt to taste
- 100 g Egg Whites
- 200 g Sugar
- 300 g Unsalted Butter, Soft
- Vanilla + Salt to taste
- Stand mixer
- Digital thermometer
Directions:
- In a stand mixer, beat the butter for 3 minutes until it’s pale and fluffy.
- Add half the sugar and beat for another 3 minutes.
- Add the remaining sugar along with the milk and beat on medium speed until smooth. This should take about 5-10 minutes.
- Add the vanilla and salt to taste along with the vinegar and mix it in.
- If you want a smoother consistency, add more milk or slightly heat it to make it pipeable.
- In a separate stand mixer, whisk the egg yolks on medium speed.
- Meanwhile, combine the sugar and water in a saucepan and heat over medium until it reaches 121°C on a digital thermometer.
- Slowly pour the syrup over the egg yolks while whisking. Continue whisking for about 7 minutes or until the bowl is cool to the touch.
- Add the butter a piece at a time while whisking on medium speed.
- Once all the butter is incorporated, switch to the paddle attachment, and add vanilla and salt to taste. Mix on low speed for 2 minutes.
- In another stand mixer bowl, combine the egg whites and sugar, whisking over simmering water until it reaches 65°C.
- Remove from heat, transfer to a stand mixer, and whisk for 7 minutes on medium speed until cool to the touch.
- Gradually add the butter (don’t worry if it curdles; it will fix itself).
- Once all the butter is added, continue to whisk until the buttercream is smooth. This may take around 2-3 minutes.
- Finally, add vanilla and salt to taste, then mix with the paddle attachment on low speed for 3 minutes until smooth.
How to Serve Buttercream
Buttercream can be spread or piped onto cakes, cupcakes, and cookies. It’s perfect for birthday cakes or special occasions. You can use a spatula for a simple spread or a piping bag with your favorite nozzle for decorative designs.
How to Store Buttercream
Store leftover buttercream in an airtight container in the fridge for up to one week. If you want to keep it longer, it can be frozen for up to three months. Just make sure to thaw it in the refrigerator and re-whip it before using.
Tips to Make Buttercream
- Make sure the butter is at room temperature for a smoother texture.
- If the buttercream is too thick, add a bit more milk to achieve your desired consistency.
- Keep your tools and bowls clean to ensure the best texture.
- If your buttercream curdles, don’t panic! Just keep whisking, and it will come back together.
Variation
You can customize the flavor of your buttercream by adding cocoa powder for chocolate buttercream, or using different extracts like almond or lemon for a unique twist.
FAQs
1. Why did my buttercream curdle?
This can happen if the butter is too cold or if you add the butter too quickly. Keep whisking, and it should come together.
2. Can I make buttercream in advance?
Yes, buttercream can be made ahead of time and stored in the fridge or freezer. Just remember to re-whip it before using.
3. How do I make my buttercream colorful?
You can add food coloring to your buttercream. Start with a small amount and mix it in until you reach your desired shade.
