buttercream for cake decoratingButtercream is one of those parts of cake decorating that I do without really thinking about it, which is why it’s never really occurred to me to share my recipe with you all. That is until I was asked to by a reader. I mean I have included the recipe in the past but when it comes to searching blogs for anything specific you do tend to get all sorts of other random stuff mixed in with it and actually the reader wanted to know how much to use for different sized cakes. So anyway, here it is. Nice and easy to find.

 

My buttercream recipe

My recipe is pretty basic and easy to remember. These ingredients will fill and cover an 9″cake. Some people find that this is too sweet so you can always try it with 50-100g less icing sugar. Taste it till you get it how you like it. I personally think this is a good taste- especially with the vanilla essence.Butter cream recipe

  • 250g butter – at room temperature
  • 500g sieved icing sugar
  • 1 tsp vanilla essence
  • milk as required.
  1.  Start by beating the butter so it becomes light and fluffy.
  2. Sieve the icing sugar over the top of the butter then mix until well blended. I place a tea towel over my Kitchenaid and hold it carefully in place whilst mixing to prevent the dust from the icing sugar from going everywhere (and I mean everywhere! It will look like you haven’t cleaned your kitchen in a year otherwise!)
  3. Once combined add the vanilla essence and mix for 2-3 minutes so it becomes really light and fluffy. This consistency is good for a filling between two layers of cake as it’s thick. I’ve been piping buttercream between layers recently as it stays thicker than when I used a palette knife. It’s also easier to control and get flat.
  4. When covering a cake with a buttercream crumb coat before adding sugarpaste or for a decorative finish you need the buttercream to be more fluid. You can get this consistency by adding a drop or two of milk and mixing it in well. Do this slowly as once it’s too soft it’s a pain in the bum to get it to firm up again. How soft you want your buttercream is a personal choice. I like to be able to smooth the buttercream on with a palette knife easily and have it come off the sides with a side scraper without breaking the cake, but I don’t want it too soft.  You get a feel quite quickly on how you like it to be.

Chocolate buttercream 

For a chocolate version simply add the cocoa powder when you add the icing sugar but make sure you sieve it or you’ll have lumps.chocolate butter cream recipe

  • 250g butter – at room temperature
  • 500g sieved icing sugar
  • 30g cocoa powder
  • 1 tsp vanilla essence
  • milk as required.

Buttercream will last for two weeks in a sealed container in the fridge but remember to take it out and let it get to room temperature a good few hours before you want to pipe it.

 

Buttercream quantities for different sized cakes

And for that lovely reader who asked for quantities of buttercream for different sized cakes. Here you go…

Buttercream quantities

EmmaMT

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