There are so many buttercream recipes; I could do a whole lesson on them. We use different types of buttercream for different flavour profiles but also depending on when and where our goodies will be served.
Here are two of the recipes that I use on a regular basis.
Butter Buttercream What I mainly use for taste on cool days or when I can control where my cake/cookies will be served.
Author: Bec's Table
- 250g Butter ( unsalted)
- 500g Soft Icing sugar
- 1 Tablespoon of my homemade vanilla essence or shop bought
- 2 – 4 tablespoons of cold water
- Place your butter in a stand mixer and beat until 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 col
You can also use a mixture of both fats, butter and vegetable shortening but beware of colouring. Butter is yellow and if you’re looking for blue you may end up with green or pink can turn apricot with a butter, buttercream
Not Butter Buttercream Buttercream for hot days and for using with colours 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 if they are going to be sitting out for any length of time you will need to use a more stable fat. Also if they have to match the bridesmaids dress in colour, you may want to use shortening.
Author: Bec's Table
- 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 ½ the soft icing sugar mixture into the bowl by mixing in stages to incorporate
- Continue beating the mix until it becomes smooth.
- 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.