Buttercream, also referred to as butter icing or frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter and some type of sugar. Buttercream is commonly flavored with vanilla. Other common flavors are chocolate, fruits, and other liquid extracts.
Buttercream is a sweet and fluffy frosting made by creaming butter and sugar. Other common ingredients include milk to create the perfect texture.
-500g icing sugar sifted,
-200g unsalted or salted butter, softened
-finely grated lemon zest (optional)
-finely grated orange zest (optional)
– 2 tablespoonful Milk or boiling water
– 1 teaspoon vanilla extract
(if using powdered milk, dissolve in water before use)
- Cream butter in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy.
- Add the zest here if using any
- Then, gradually add the icing sugar and continue beating until the mixture is fluffy again.
- Add the milk or boiling water to loosen the grains and beat until smooth and creamy
- Finally, add vanilla and beat until well combined and smooth.
- Add food coloring if necessary and beat for thirty seconds until smooth or until desired color is reached.
DON’T OVER MIX
Now you have a yummy butter icing ready for use
QUANTITIES FOR BUTTERCREAM
A ratio of equal quantities of icing sugar and butter works well especially for cupcakes and toppings, unless you’re adding a significant quantity of a liquid (e.g. juice of an orange or lemon or melted chocolate). If you are, you can increase the quantities of icing sugar. You might want to add as much as double. Add gradually, if you like, and make sure it is sifted, to get the consistency you want.
KEEPING THE ICING
If you’re not using the icing straightaway, you can cover it and refrigerate for up to a week. Allow it to come back up to room temperature and beat lightly before using.
CELEBRATION CAKE RATIOS
10cm (4 inch) cake: 150g buttercream
13cm (5 inch) cake: 225g buttercream
15cm (6 inch) cake: 300g buttercream
18cm (7 inch) cake: 450g buttercream
20cm (8 inch) cake: 600g buttercream
23cm (9 inch) cake: 750g buttercream
25cm ((10 inch) cake: 900g buttercream
28cm (11 inch) cake: 1.2kg buttercream
30cm (12 inch) cake: 1.5kg buttercream
SHOULD I USE SALTED OR UNSALTED BUTTER FOR ICING?
Choose unsalted butter for a celebration cake. Salted is good for cupcakes.
Though vanilla is the most popular buttercream flavor, it’s also commonly found in chocolate or fruit-flavored varieties.
Food coloring is also added for further beautifying your finished work, where you don’t want the same buttercream colour .
Use buttercream as a frosting, decoration, or filling. Spread buttercream over cake layers, dollop it onto cupcakes, or create decorative patterns with a piping bag.
How to Store Buttercream
Store buttercream in an airtight container at room temperature for up to three days – just make sure to keep it in a cool, dark place. Keep the airtight container in the fridge if you don’t plan to use the buttercream within three days. In the refrigerator, it will last for about a week.
The buttercream will likely harden in the fridge, so you might need to whip it with a whisk or hand mixer to return it to its original fluffy state.
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