Rafaello Buttercream

The only thing better than a creamy, coconut-covered Rafaello, is this inspired, easy-to-make, Rafaello Buttercream. This smooth, fluffy and sweet buttercream with a hint of coconut will take your next cake to the next level - guaranteed!


My go-to and very popular Super Simple Buttercream is a wonderful vanilla-flavoured frosting but if you want buttercream with that little bit "something more" then my Rafaello Buttercream is what you've been searching for!


The coconut extract combined with the vanilla extract is wonderful and pairs beautifully with vanilla or coconut flavoured cake however I would also hazard a guess it would taste delicious with something fruity or tropical because we all know that pineapple and coconut are a match made in heaven.


For the cake pictured above, delightful vanilla and coconut cake that had 3 layers of frosting and a naked finish, I used almost 3/4 of a full batch of buttercream.


Unlike store-bought frosting, this easy buttercream recipe is made from real ingredients, which I think is important. While buttercream will never be a health food, at least a homemade frosting is made with real ingredients and without unnecessary chemicals and preservatives.


This recipe is brilliantly simple however there are some tips and techniques you should be aware of for delicious results every time!


MY TIPS


  • To get the best out of this recipe you must use some sort of 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/heat 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 room temperature but not too soft - a good rule of thumb is that a butter knife should go through it easily but should still be holding its shape. Room temperature is generally fine but if you live in a hot/humid climate you need to ensure you are working and storing your butter and frosting in a cool environment for best consistency.

  • If your frosting starts to lose shape or consistency, this is because the frosting is getting too warm - just pop your frosting in the fridge or freezer for a short time to firm up a little bit and continue working - this may be an issue 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 can freeze this frosting for several months - simply defrost it in the fridge and re-whip it before using for perfect frosting!




YOU WILL NEED


300g | 10.5 ounces butter roughly chopped and at room temperature

500g | 17.6 ounces icing sugar (sifted)

1.5 teaspoons vanilla or flavour of your choice

0.5 teaspoon coconut extract

1 tablespoon hot water

A few drops of food colouring of your choice (if colouring your buttercream or frosting)


METHOD


  1. 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 combined. 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

  2. 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.

  3. Use to crumb coat and finish your cakes or place it into a piping bag with your chosen nozzle and decorate to your heart's content!

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 ♥