After going through lots of tried and tested recipes on making buttercream, I have finally found two different types that have become my all-time favourites. Here are the recipes which I hope you will enjoy making!Traditional Buttercream.
This buttercream recipe is quick, simple and practically foolproof. I found this recipe in the Humming Bird Bakery Book, along with some other amazing recipes. It’s definitely a must buy book!
250g Icing sugar
80g of unsalted butter (room temp)
This makes enough to top 10 cupcakes. Simply add all the ingredients into a mixing bowl and whisk away until you achieve a rich, creamy texture. Couldn’t be any simpler !!!
Italian Meringue Buttercream.
When making buttercream for cakes, I always use a recipe with whole milk. Beat the buttercream for at least 5 minutes to make it smooth and creamer, plus this will make it much lighter in colour.
As I said, this recipe has become my all-time favourite. Italian Meringue Buttercream is a little tricky to master and more time consuming, but the results are definitely worth it!
This buttercream is silky and smooth in texture and not too sweet, which is great as flavours can be easily added and adapted.
225g Caster sugar
8 large egg whites (room temp)
60g Caster Sugar
1tsp Cream of Tartar
680g Butter (room temp, cubed)
1. Bring the water and sugar to the boil and leave to simmer.
2. Whisk the egg whites until frothy and then add the cream of tartar and turn the speed up to a medium to high speed.
3. Once the egg white forms soft peaks add the 60g of caster sugar and turn up to a high speed until silky and glossy. This is the meringue part of your buttercream.
4. Turn your attention back to the simmering water/sugar mixture and rapidly boil until it reaches 250f. The trick here is to have this ready at the same time as your meringue.
5. Whilst the meringue is still whisking away slowly pour the syrup and then turn up to a high speed until the mixture has cooled. This make take as long as 15 minutes.
6. Once the mixture is has cooled you can slowly add in your butter on a slow speed.
- Start beating the egg whites on a slow speed, as this will create more volume.
- Never allow the meringue to sit as it will weaken, so leave it on a slower speed.
- Wait until the mixture is cooled before adding your butter.
- The tricky part to the recipe is if you add the butter to early it will melt and then you will end up with a sloppy mixture, but don’t worry! you can come back from it. This recipe is all about the temperature. If it’s too warm you can put the boil into a big bowl of iced water and whisk it until it comes back. If the buttercream is too cold just leave it at room temperature for a while before whisking it again.
- The buttercream can easily be frozen for a month or so, just make sure you leave it to come back to room temperature before whisking it back up. Note: the mixture will totally separate before coming back together so don’t worry!
Making this might sound a little complicated but trust me, it is well worth the trouble! If you need any help or have any questions, please feel free to leave me a comment and I’ll advice you the best I can.