Basic Buttercream
This is the backbone of cake decoration. It holds its shape between layers and stiffens once the butter sets, making it as functional as it is functional for finishing a bake.
Butter temperature is your only variable
If the butter is too cold, you get lumps; if it is melted, it will never hold air. It should yield to the pressure of your finger but still hold its shape.
- stand mixer or hand mixer
- large mixing bowl
- rubber spatula
- balloon whisk attachment
What goes in.
- 1 cup (2 sticks)unsalted butter, room temperature
- 3 cupspowdered sugar, sifted
- 2 tbspheavy cream or whole milk
- 1 tspvanilla extract
- 1 pinchfine sea salt
Beat until near-white
Do not rush the initial creaming of the butter. You are looking for a transition from yellow, solid butter to a pale, off-white, fluffy texture before any sugar is added.
The method.
Cream the butter
Beat the butter on medium-high speed for 5 minutes. It should look like whipped cream.
Add sugar in stages
Lower the speed to its minimum setting and add the sifted sugar one cup at a time. Wait for it to incorporate fully before adding the next.
Incorporate liquids
Add the vanilla, salt, and cream. Increase the speed to medium and beat for another 3 minutes until smooth.
Work out the bubbles
Switch to a rubber spatula and stir the frosting manually against the sides of the bowl to push out large air pockets.
Other turns to take.
Chocolate
Replace 1/2 cup of powdered sugar with 1/2 cup of high-quality unsweetened cocoa powder, sifted.
Browned Butter
Brown the butter in a pan first, cool it until it returns to a solid state, then proceed with the recipe.
When it doesn't go to plan.
Always sift your powdered sugar; even minor clumps will clog a piping tip.
If the kitchen is warm, place the bowl in the refrigerator for 10 minutes to firm up before piping.
Do not use margarine; it lacks the necessary fat structure to set at room temperature.
The ones that keep coming up.
Why is my buttercream gritty?
The sugar has not fully dissolved into the butter fat. Beat the mixture for a few more minutes on medium speed.
How long does it keep?
It stays usable at room temperature for two days or in the refrigerator for up to two weeks. Always re-whip it after refrigeration.
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