The Sceret To Pefect Buttercream

Hi and welcome to my blog ‘Scrummmy Fridays’ 

This week I’m going to let you into a big secret… How to make the perfect buttercream to top your cupcakes, cakes or simply as a delicious filling.

Ok so buttercream isn’t such a big secret, but I do get asked how I make it just perfect for piping and so tasty.

To start with, I used a electric mixer with a rubber paddle attachment, I know that’s cheating but you can do this by hand, with a wooden spoon but you may find you have muscles like popeye by the time you have finished. 

With only a few simple ingredients, you will have delicious and smooth buttercream. This recipe makes enough buttercream to top 24 cupcakes or fill and cover a 7 inch cake

Please do use real butter and not margarine, you will get such a better flavour and texture.

So let’s get started, you will need…

Ingredients

250g unsalted butter, at room temperature (you can microwave for 10 seconds on a non-metallic plate if the butter still seems too hard)

500g icing sugar

2-3 tbsp Milk

Flavouring of your choice. My favourite is salted caramel.

Method

  1. Cut room temperature butter into small cubes and place in mixer.
  2. Either beat with a wooden spoon or in the electric mixer until the butter looks a lighter colour, almost white.
  3. In a separate bowl, sift icing sugar, then add this a tablespoon a time into the butter, with the electric mixer on slow speed, until all the icing sugar is mixed in.
  4. From time to time, you may find you need to add a small amount of milk to help loosen the buttercream. Do this by adding just a teaspoon at a time.
  5. Add flavouring to taste. With the salted caramel, I use a regular Carmel flavouring then table salt until I get the desired flavour.
  6. If using any colouring, mix this in now. Either in separate bowls if requiring many colours or straight into the mixing bowl if only one colour is required.

If you are finding the mixture a little too soft and it doesn’t want to hold its shape, pop the buttercream in the fridge for 20-30 mins. Then beat well again before using.

The brilliance of buttercream is that you can be so crative with it, it is so versatile. 

Here are some suggestions…

  
I brought this tulip tip recently and wow, it’s amazing and very clever. This is just perfect to make Mother’s Day cupcakes!

cupcake-6302
Or you can add a small shell of buttercream and ‘dunk’ into a bowl of coloured sugar.

If you don’t have piping tips or piping bags, you could just use and freezer or zip lock bag with just the corner cut off to desired size. Doing this will create a smooth swirl.

Happy baking
Em X

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