Buttercream Rose
There are so many recipe’s for buttercream, I could almost teach a lesson on it on its own at Bec’s Table.   We use different types of buttercream for different flavor profiles but also depending when and where our goodies will be served.
Here are two of the recipes that I use on a regular basis to start you off.
Butter Buttercream
What I mainly use for taste on cool days or when I can control where my cake/cookies will be served.
250g Butter ( unsalted)
500g Soft Icing sugar
1 Tablespoon of my home made vanilla essence or shop bought
2 – 4 tablespoons of cold water
Place your butter in a stand mixer and beat till light and creamy
Add the icing sugar a bit at a time to incorporate into the mix
Add some vanilla essence or any other essence you wish to use
At this stage you may need to add a touch of cold water to loosen the mix.
Not Butter Buttercream
Buttercream for hot days and for using with colors that need to be spot on.
Not my choice of icing although if you are going to be serving these on a hot day and/or if they are going to be sat out for any length of time you will need to use a more stable fat.
250 grams Vegetable Shortening
500 grams Soft Icing Sugar
1 Tablespoon Butter Essence or Butter Vanilla
1 Tablespoon Clear Vanilla
3 – 4 tablespoons Cold Water 
Place your shortening into a stand mixer and beat until light and creamy
Add 1/2 the soft icing sugar mixture into the bowl by mixing in stages to incorporate
Continue beating the mix until it becomes creamy.
In another bowl add the other 250g soft icing mix along with the water, butter essence and clear vanilla
Mix with a spatula and once cleared pour into the icing mix and beat well.  
You can also use a mixture of both fats butter and vegetable shortening but if you’re looking for blue you may get green or pink can turn apricot with butter.

Author: Bec


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