You can make buttercream with lots of different methods, but to be honest the most fail safe recipe that I have ever found came from one of the first cake decorating books that I ever bought. This recipe is also one of the simplest to follow AND it makes the tastiest buttercream, or so I’ve been told on numerous occasions.
All you need is:
250g of unsalted butter
500g (8 oz) of icing sugar
2 teaspoons vanilla essence
First of all, pop your butter into a large bowl and let it soften at room temperature. If, like me, you don’t have enough time to let anything soften naturally to room temperature, you can put the bowl into your microwave and give the butter a 10 second blast to soften it a little. Test its solidity with a wooden spoon, and then give it another 10 seconds to soften it a little more. Keep going until the butter is at an almost spreadable consistency.
You can then give the butter a bit of a beating either with your wooden spoon if you want to work on toning your arms, or with an electric beater. Slowly add the icing sugar a little at a time through a sieve, beating after each addition.
You can then add the vanilla essence, beating once more until light and fluffy.
The buttercream can be used to fill and coat a cake or make buttercream swirls to adorn cupcakes. If you arnt using it straight away, it can be kept covered in the fridge for 5 days, or frozen for up to 3 months in a sealed tub.
It’s easy to add a little variation in flavour to your buttercream too as there are SO many different essences available to buy these days. Just replace the vanilla for something else, or go au natural with finely grated lemon zest.
Chocolate buttercream is a big favourite, and for this I would still use the vanilla essence, but then also add 60g of cocoa powder to the mixture. Bear in mind though that the cocoa powder will dry out the buttercream a little, so it’s a good idea to add approximately 2 or 3 tablespoons of boiled, cooled water to the mix.
How easy is that!
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