Smooth Buttercream

Imagine a tradition American Buttercream that is silky smooth, stable in warm weather, tastes delicious to compliment your cakes and has the ability to enhance the brightest of colours in your cake and cupcake decorations. If this is what you’re looking for, keep reading and watch my full step by step how to video.

 

Smooth Buttercream a Step by Step Recipe

Smooth Buttercream

  • Servings: 12 cupcakes, makes 750 grams of Buttercream
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Buttercream Cupcakes.

Author: Katherine Walton

Ingredients

-250 grams salted butter (cool room temperature but soft)

-500 grams (4 metric cups) icing sugar

-1 teaspoon Vanilla extract or other flavouring (I use Wilton’s Clear Vanilla Flavouring)

-1/2 tablespoon milk (room temperature)

Directions

  1. Add cool but soft salted butter to mixer, beat on medium speed, then scrape the bowl as necessary.
  2. Continue to mix and increase speed to highest. It is very important that the butter is beaten until it changes colour to a very pale almost white or ivory colour.
  3. Scrape the bowl as needed.
  4. Add icing sugar in small batches at a time. Mix on low speed when adding the icing sugar, then increase the speed. It is important that all of the icing sugar is fully incorporated into the butter. You must scrape the bowl as necessary. This is essential to achieve a smooth consistency.
  5. Add milk and vanilla extract or other flavouring. I use a clear vanilla flavouring to retain a pale as possible natural colour in the buttercream.
  6. Continue to mix at medium to high speed until smooth.
  7. Add desired gel food colouring.
  8. Store in an airtight container or bowl and cover immediately to stop the buttercream from crusting.

Notes

Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of food scales to measure ingredients to achieve exactly what the recipe intends.

Icing sugar is also known as powdered sugar.

Store the buttercream sealed in an airtight container. You may store in the fridge for up to 5 days and at room temperature for up to 3 days. If stored in the fridge bring to room temperature before using again. The buttercream will harden.

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12 Comments

  1. Why does my buttercream remain grainy?
    How long do u need to beat it?
    Does beating the buttercream for a long time change the texture?
    Need help here๐Ÿ˜”

    Liked by 1 person

    1. Hi Chandarani,

      Iโ€™m happy to help here ๐Ÿ˜Š. When you say your buttercream remains grainy, do you mean it feels gritty in texture? Or is the colour in the buttercream that changes and becomes grainy?

      The more you beat the butter first for your buttercream the better result you will achieve. You have to beat the butter for at least 10 minutes or more. You will know your butter is ready when it changes in colour to an almost white/ivory colour. Then you can add the icing sugar (powdered sugar). Then once all the icing has incorporated into the butter you continue to mix until the frosting is smooth. The more you beat the better. A must is to also always scrape the bowl throughout the process.

      Does that help?

      Like

  2. Hi , can i decrease the amount of powder suger?
    Would you please give me a butter cream or cream cheese frosting reciepe low in calorie?

    Thanks

    Like

    1. Hi Sahar โ˜บ๏ธ

      Yes you can, however you may find that the buttercream will become a softer frosting. The icing sugar (powdered sugar) gives it structure along with the butter. Not enough icing sugar and you may end up with a runny frosting. I donโ€™t have any low calorie recipes to offer at the moment. But certainly something to look for in the future.

      Like

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