2/28/2024 0 Comments Buttercream icing recipe![]() This homemade frosting provides a great starting point for plenty of different flavored buttercream frostings-try stirring in a dash of almond extract or grated citrus zest for a tasty twist on a simple frosting recipe. Our buttercream frosting recipe also uses real vanilla to get that classic, crowd-pleasing vanilla flavor we all know and love. Icing recipes typically combine powdered sugar and liquid (like water, milk or juice) whereas buttercream frosting is made by creaming together butter, sugar and a little bit of milk to make the frosting fluffy, smooth and perfectly spreadable. Frostings are generally thick, spreadable and opaque, unlike most icing which is usually much thinner, shinier and smoother in consistency. Whenever I make anything with icing sugar everything gets covered.Buttercream frosting is a sweet, fluffy frosting that takes almost any dessert to the next level-it’s most often used to frost cakes, but it’s also delicious when swirled on top of cupcakes and spread over cookies. How to stop everything getting covered in sugar when you make icing? For icing using 250g butter and 500g icing sugar I find about a tablespoon of milk is the right amount, but I add it at no more than ½ teaspoon at a time as other factors such as the temperature of your kitchen can also impact how soft the buttercream gets and it’s easy to add more but impossible to take it out. Gradually beat in the milk a few drops at a time and check the consistency before adding more. Unfortunately you start with the butter at just the right consistency and then add a load of icing sugar causing it to thicken up. I used to try it with my hand mixer but I found my arm going round and round with the beaters stuck in the lump of butter instead of the butter softening as I wanted). However, I find that if I forget, I can cut it into cubes and beat it on a high speed in my Kitchenaid mixer and it softens pretty quickly (this only works because I have a powerful stand mixer. The best idea is to leave it out of the fridge for a little while to soften. It’s important to ensure that your butter is soft in the first place – just spreadable (like you would use for that successful sandwich). So how do you get your buttercream to the right consistency? If you’re making my all-in-one vanilla sponge birthday cake, then this is the recipe I use for the buttercream. I’ve shown it here as cupcake frosting, but it’s extremely versatile and can be used for all sorts of cakes and desserts – cupcakes, sandwich/layer cakes, macarons and, my favourite, as a delicious buttercream layer beneath the fondant icing on the decorated celebration cakes I make for my family. I was pretty pleased with the results *smug grin* so I decided buttercream finally deserved a place on my blog. Unfortunately the site is no longer live but she made it look so simple that I couldn’t resist whipping up some vanilla cupcakes and a batch of buttercream to give it a try. However, a couple of day’s ago I came across 3-second buttercream rose tutorial by Toni at This Mama. I think part of my reluctance to post was that I’m not the best at piping and so had no idea how to present it to show off it’s yummy deliciousness. I’ve been meaning to add a buttercream recipe to my blog for ages and just haven’t quite gotten around to it.
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