Buttercream Frosting. The simplest and finest cream you can use to decorate cakes is based on butter and powdered sugar. You can also use it to embroider them, and to decorate cupcakes or to make posh models. To be able to succeed every time you have to know his secrets.
Buttercream is a common topping for cupcakes, sponge cakes, butter cakes, and other desserts.
Next, we`ll give you the ingredients and the way to mix them to get the best buttercream frosting.
- So, here is what you`ll need:
– 4 cups of powdered sugar
– 1 Cup (2 sticks) of Softened butter (salted / unsalted / both)
– 2-3 teaspoons of vanilla
– 1-2 tablespoons of milk
Now, let`s see how we play with them:
In a bowl, mix the butter until it’s creamy. Then you begin to incorporate powdered sugar – a little bit, that you don`t want to wake up in a white and sweet cloud (yes, now that I said it, it sounds good).
Grab a silicone spatula to help you incorporate the cream that sticks to the bowl walls.
Then add the milk and mixed flavors until the cream is fine and delicate (about 3-4 minutes).
Now it’s time to brush up if you want to play with dyes – depending on what you want, add a little food coloring (gel, paste, liquid or dissolved powder). Of course, there are also variants of natural dyes (the color of berries: raspberries, blueberries, blackberries, etc. – use syrups or jams).
And when it’s done, you only have to decorate your cakes, cupcakes or anything you want.
Either stretch the cream with a spatula and look more “rustic/lazy/natural” or you can use this Amazing Russian Piping Tips Set to create beautiful flowers and designs.
The buttercream frosting can be kept in the refrigerator for a couple of weeks (but obviously not later than the expiration date of the butter! :))) – before using it you must pass the mixer through it once to air it.
I forgot to tell you, with this buttercream you can frost 15-18 cupcakes.
Remember I told you that to be able to succeed every time, you have to know some secrets?
Well, here there are:
If you get a cream with a loose and hard to mix conscious.
It means that butter has not been soaked as it should. Resist the temptation to add more milk. Instead, you can lightly warm the bain-marie mixture for a few seconds until the butter softens well enough to get the desired consistency.
If you get a too liquid cream that you can`t use it in the pastry bag.
It means the butter has been heated too much. Resist the temptation to add more sugar powder before trying the next trick. Put the bowl in which you beat the cream in an ice bath (a bowl filled with cold water and ice cubes). This trick will strengthen your butter and you can still beat the cream until it has the desired consciousness.
To improve its taste and aroma.
Sugar powder also contains starch, which will give a light metallic taste to the butter cream. You can straighten this if you first melt butter and then mix it with powdered sugar, salt, and milk in a metal bowl. Then put the bowl in a pot with a little bit of boiling water. Leave it for 5 minutes, mixing it from time to time. Take the bowl from water, add vanilla and then beat the cream until it cools and becomes foamy. If you hurry, you can do this by placing your bowl in an ice bath.