Buttercream recipe

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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6 Comments on Buttercream recipe

  1. Ruthie
    October 25, 2013 at 9:22 am (1 year ago)

    HI Emma
    I’m going to try this out on my next cake but I’ve also got to say that I absolutely love your white chocolate buttercream and I used it on a stacked wedding cake recently because it’s firm and can take the weight of all the sponge and fondant without squidging out at the side.
    Would it be over-doing it to add melted chocolate to the chocolate buttercream recipe as well as the cocoa powder?

    Reply
  2. Amandab
    October 25, 2013 at 3:02 pm (1 year ago)

    Perfect! Thank you – that is soooo useful.

    Reply
  3. bakearama
    October 31, 2013 at 10:04 am (1 year ago)

    I’m so glad to see that you use the same as I do – twice the icing sugar to butter and a dash of milk.
    Someone posted a recipe online a while back that was equal quantities of butter and sugar, and I queried it saying that it would be too wet and never set, and slide all over the place. It ended up in a big argument with the poster saying “people use different recipes” – but I was angry at them for sharing one that won’t work! Rant over. :-)

    Reply
    • EmmaMT from CakesBakesAndCookies.com
      October 31, 2013 at 11:37 am (1 year ago)

      Do know what. Peggy Porschen uses equal quantities. I just don’t like the taste. I suppose it’s personal choice but your right how can it work??

      Reply
  4. nadine peart
    February 4, 2014 at 9:20 pm (10 months ago)

    Hi Emma. I have had great success with your madeira recipes and am using them to make my first wedding cake. Can you tell me if these buttercream quantities are enough for filling, crumb coating and a finishing layer for 3″ tall madeira?. Many thanks in advance

    Reply
    • EmmaMT from CakesBakesAndCookies.com
      February 7, 2014 at 10:08 am (10 months ago)

      Hello,

      Yep the recipe here is enough to fill, and do both a crumb coating and a top coat. I always have some left over but I never put enough in the filling!

      Hope that helps

      EmmaMT

      Reply

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