Smooth, fluffy, sweet, buttery frosting - do I need to say more?
This buttercream recipe is one you can count on every time! I've been using it for years and whenever I am asked to make cakes for parties, birthdays or weddings where a buttercream frosting is called for, this is my go-to recipe!
While the recipe itself is simple, there are some tips and techniques you should be aware of for delicious results every time!
To get the best out of this recipe you must use an electric beater or mixer. I use my Kitchenaid Mixer and this recipe also whips up nicely in a Thermomix. The reason for this is, is that if you try to mix this recipe by hand you will not get enough aeration and "fluffiness" in the frosting and more importantly, you will not create enough friction to ensure a smooth grain-free frosting. The beating essentially melts the sugar into the butter so you get that lusciously smooth, grain-free frosting.
Remember that the butter needs to be soft but not too soft - a good rule of thumb is that a butter knife should go through it easily but it should still be holding its shape. Room temperature is generally good but if you live in a very hot/humid climate you need to ensure you are working and storing your butter and frosting in a cool environment.
If your frosting starts to lose shape during the piping process, this is because the heat of your hands is melting the frosting - just pop your bag in the fridge or freezer for a short time to firm up a little bit and continue working - this will be more of a problem in hotter climates.
This frosting can be stored and kept in an air-tight container for several weeks - just keep it out on the counter to soften before using and if you wish to, you can re-beat it in your mixer just to "freshen it up".
YOU WILL NEED
300g | 10.5 ounces butter roughly chopped and at room temperature
500g | 17.6 ounces icing sugar (sifted)
2 teaspoons vanilla or flavour of your choice
1 tablespoon hot water
A few drops of food colouring of your choice
In your mixing bowl combine the chopped butter and sifted icing sugar together and gently mix at the lowest speed to ensure that the butter and icing sugar and combine. Once combined, turn the speed up to medium-high and beat until the mixture is pale, light and fluffy. (This will take several minutes and you will also notice when you rub a little bit between your fingers it is no longer grainy. (If you use a Thermomix to do your mixing be careful NOT to overbeat/overheat the buttercream or it will lose its consistency.) This will take several minutes in a regular cake mixer but a shorter time in a Thermomix
Add the vanilla extract or flavouring of your choice, hot water and a few drops of food colouring (if using) and beat again until well combined, it is done once light, glossy and fluffy.
Place into your piping bag or spread onto your cake and enjoy!
MAKES 24 LARGE or 35 SMALL CUPCAKES or 1 REGULAR CAKE (with middle layer and crumb coat)
Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some love ♥