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Buttercream is a rich, creamy, and flavorful frosting perfect for covering cakes. It melts in your mouth and has the ideal consistency for cake decoration. This frosting is great for birthday cakes, cupcakes, and other sweet treats. This article will guide you through several methods for making buttercream and offer some exciting flavor ideas to elevate your frosting.
Ingredients
Basic Buttercream Ingredients
- 375 grams powdered sugar
- 225 grams unsalted butter
- 1 teaspoon vanilla extract (optional)
- 1–2 tablespoons heavy cream, milk, or a mix of both
- A pinch of salt (optional)
Chocolate Buttercream Ingredients
- 450 grams unsalted butter
- 350 grams semi-sweet chocolate, melted and cooled
- 3 tablespoons milk
- 1 ½ tablespoons vanilla extract
- 625 grams powdered sugar
Egg White Buttercream Ingredients
- ½ cup egg whites (about 4 large eggs)
- 280 grams superfine sugar
- 1 tablespoon vanilla extract
- 225 grams unsalted butter
- A pinch of salt (optional)
Steps
Basic Buttercream
Cut the butter into small pieces and place it in a bowl. Smaller pieces of butter will be easier to whip and create a smoother texture.
Beat the butter on low speed for 5 minutes until it becomes lighter and fluffier. At this point, the butter should appear pale (almost white) and have doubled in volume. You can use either a hand mixer or a stand mixer with a whisk attachment for this step.
Add half of the powdered sugar to the butter and mix thoroughly. The remaining sugar will be added later. Gradually adding the sugar helps avoid a mess with sugar flying everywhere.
Add the remaining ingredients and continue mixing on low speed. Only use 1 tablespoon of milk or cream if you want your buttercream to be firmer, which is perfect for cake coverage. However, if you prefer a softer, more melting frosting, use 2 tablespoons. If unsure about the amount, start with ½ tablespoon and adjust as needed. You can also substitute vanilla extract with 1 tablespoon of another flavor. For a lighter buttercream, use milk instead of cream.
- If you want your buttercream less sweet, add a pinch of salt.
You can add a little food coloring. You can keep the frosting white or make it more colorful by adding a few drops of food coloring. Some flavorings, like cocoa powder, may already change the color of the frosting, so food coloring might not show up as expected.
Add the remaining sugar and beat the frosting on high speed. This will result in a light and fluffy buttercream. You should continue to beat it for two to three minutes.
- If the frosting is still too thick, you can add more cream, milk, or a mix of both. Start with about one tablespoon, mix it in, and add more if necessary.
- If the frosting is too runny, add more powdered sugar.
Store or use the buttercream. At this point, you can spread the frosting onto cakes, or store it in a sealed plastic bag or airtight container.
- The buttercream can be stored in the refrigerator for up to 2 weeks.
- Cakes with buttercream should be consumed within 3 days.
Chocolate Buttercream
Prepare a double boiler and heat water over medium heat. Pour water into a pot and place a bowl on top. Make sure the bottom of the bowl doesn’t touch the water. Turn on the heat and wait for the water to boil.
Add the chocolate and let it melt. Stir the chocolate until it’s completely melted and smooth, without any lumps.
Remove the bowl with the melted chocolate and set it aside. Allow it to cool before adding it to the buttercream. Otherwise, the butter will melt.
Beat the butter until it becomes smooth and fluffy. You can use any type of mixer. It will take about two to three minutes to achieve the desired consistency.
Lower the speed and pour in the melted chocolate. If you’ve been mixing on high speed, reduce it to a slower setting. Add the chocolate and continue mixing. You may need to use a spatula to scrape any remaining chocolate from the bowl.
Add the remaining ingredients and beat on medium speed. Continue mixing until the buttercream becomes smooth, with no lumps or streaks on the surface.
- If you don’t like vanilla, you can substitute it with black coffee or espresso.
Store or use the chocolate buttercream. At this point, you can decorate cakes with the buttercream or store it in an airtight container in the refrigerator. The buttercream can be kept in the fridge for two to three weeks.
Egg White Buttercream
Cut the butter into small pieces and set it aside. Cutting the butter into smaller pieces makes it easier to incorporate into the mixture and also easier to whip.
Prepare a double boiler and bring the water to a simmer. Place a heatproof bowl into the pot. Make sure the bottom of the bowl doesn’t touch the water. Set the pot on the stove and bring the water to a gentle boil.
Place the egg whites and sugar into the bowl and stir to dissolve the sugar. If you're unsure whether the sugar has dissolved, dip your fingers into the mixture and rub them together. If it feels gritty, the sugar hasn’t completely dissolved yet.
Steam the mixture until it reaches a temperature of about 72°C. At this temperature, the egg whites will be pasteurized, killing any bacteria that may cause digestive issues. Use a specialized thermometer to check the temperature.
Remove the mixture from the double boiler and continue beating until the egg whites become firmer. At this point, you can use a hand mixer or a food processor with a whisk attachment. Beat at medium speed. After about 10 minutes, the egg whites will form peaks (when the whisk is lifted), becoming stiffer and fluffier.
Reduce the speed and add vanilla and butter. Lower the mixer speed to medium-low, and add the vanilla and butter. If you prefer a different flavor, you can substitute vanilla with one teaspoon of another extract, such as almond.
- If you like your buttercream less sweet, add a pinch of salt.
Store or use the buttercream. Once the buttercream is smooth and creamy, you can spread it on cakes. Alternatively, you can store it in a zip-lock bag or an airtight container and refrigerate it for up to two weeks.
Other Types of Buttercream
Use various flavorings to give your buttercream different tastes. You can add different flavors to your buttercream by incorporating extracts, essential oils, or even milk. Keep in mind: oils will make the mixture thicker than extracts, so you won’t need as much. Here are a few suggestions:
- You can use one tablespoon of other extracts such as almond, lemon, mint, or vanilla.
- Several drops of essential oils like buttercream, lemon, orange, or raspberry.
Incorporate spices, instant coffee, or cocoa powder to enhance the flavor of your buttercream. Mix the powders with the sugar. Here are a few ideas:
- 1 to 2 teaspoons of spices like apple pie, cinnamon, or pumpkin spice will add a lovely aroma, perfect for fall or festive cakes.
- One tablespoon of instant coffee mixed with two tablespoons of water will give your buttercream a coffee flavor. You can also add a little cocoa powder to make a mocha-flavored buttercream.
- Substitute 50 grams of sugar with cocoa powder. This will give your buttercream a chocolate flavor.
Swap fresh cream with another liquid. Instead of using heavy cream, milk, or a mix of both, you can replace it with 1 to 2 tablespoons of another liquid, such as fruit juice. Here are a few options:
- Orange juice
- Lemon juice
- Strong black coffee
- Liquors such as Bailey’s, Kahlua, brandy, or rum.
Create a citrus buttercream. Use 1 to 2 tablespoons of orange or lemon juice in place of cream or milk. Once you’ve made the buttercream, add ½ teaspoon of orange or lemon juice and stir it in well.
Mix jam into your buttercream. Add around 110 grams of your preferred jam to the butter and beat until smooth. Then mix in powdered sugar and cream, milk, or a cream-milk blend as usual. Remember that jam will alter the color of your buttercream. You can use any jam you like, but raspberry or strawberry jam will definitely yield a successful result.
Task Completed.
Advice
- To reduce the sweetness of the cream, add a small pinch of salt.
- The cream butter is easier to spread on the cake when it is softer.
- If the buttercream is too thick, you can add more heavy cream, milk, or a bit of each into the mixture.
- If the buttercream is too runny, add more sugar.
Items You Need
- Mixing bowl
- Electric mixer
