Buttercream - Properly whipped buttercream is a serious culnary dream.



Buttercream consist of mainly three basic ingredients butter, sugar and liquid! yet millions of recipes have been written each trying to make its own place in the industry.

It all depends on what you looking for in your recipe? Is taste more important or is crusting more important to you? Is butter or vegetable shortening more tasty to you?  To some a good crusting buttercream made with vegetable shortening is very tasty! While to some of us vegetable shortening is an absoulute NO!

Anyway, this recipe is long over due especially with those who have been watching my videos on you tube. Some of you have probably already received it by email  on request. It is a very delicious and soft buttercream with a velvety texture. You might even mistaken its looks to a merinuge buttercream,

It  look especially rich on cupcakes when you pipe swirls.

Note:

• Do not use a whisk attachment when making buttercream as you will incorporate too much air pockets making it difficult to pipe.
• The amount of liquid required for your buttercream depends on the weather.
  In summer I use only 250 ml of the non-dairy coffee creamer.
  In winter I use all 300 ml of the fresh whipping cream.
  Its best to start with less and add more if needed as compared to having to add more sugar later making the buttercream too sweet.
• It does crust but takes longer as it is all butter. If you want it to crust some more than you might want to substitute half the butter with vegetable shortening or all vegetable shortening.
  I personally prefer all butter and use fondant on most cakes.

This recipe makes approximately 10 cups of icing. ( see note below for cake specifications)
This recipe can be halved, doubled or tripled without any problems.

Ingredients

500 grams (17 oz or  2 cups) unsalted Butter room temperature.
1 kg (approx 2 lbs) confectioners sugar (icing sugar, powdered sugar)
250 ml to 300 ml ( 1 to 1 1/4 cup) fresh whipping cream or Liquid non-dairy coffee creamer
2 Tbsp. meringue powder
1/2 tsp salt
2 tsp. clear vanilla or other extract such as lemon, orange, almond, mint, creme bouquet, coffee, Irish Cream Strawberry, Raspberry etc...

• In the bowl of your electric mixer and paddle attachment add approximately 1/3 of the sugar, salt and meringue powder. Stir to combine.
  Now switch the mixer on low and slowly add in 1 cup of the cream. Let the mixer run on medium for about 5 minutes. The mixture will become light and sticky giving your buttercream a velvety texture later. Don't make haste with this step. Let it cream well.
• After 5 minutes start adding the rest of the sugar slowly. Continue to mix on medium. If the mixture appears too dry add a tbsp or two more of the cream.
• After about 3 minutes start adding the butter into small batches making sure it is well incorporated. Add the vanilla or other extract as well.
• Once all the butter is in - run the mixer on high for about 5 to 7 minutes more until you have a creamy velvety texture and the buttercream does not taste grainy. When you taste it, you should have a smooth velvety texture in your mouth with no trace of any sugare grain. If you haven't that stage yet add a tbsp or two more of cream and continue to mix. Scrape the sides and bottom of the bowl in between.
• This usually should be a medium consistency icing and works great for piping. I use this as a filling too too.

If you need to use it as a filling or to cover a cake - Add a few tablespoons more of the cream until you are able to spread it evenly.

To make Chocolate Buttercream - add 200 grams (7 oz) melted and cooled dark or white chocolate once all the butter is incorporated.
To make Mocha Buttercream - Make a stiff consistency chocolate buttercream, add cooled coffee (dissolve 2 tsp of strong coffee in 4 tablespoons of hot water)

Storage: Being a cake decorator my buttercream gets used up much faster. However, since the sugar content in the buttercream is so high, you do not need to be worried about the buttercream kept outside the fridge.
My decorated cakes stay out at room temperature for about 3 to 4 days. I have stored this buttercream at room temperature for about a week.
This can be frozen sealed well in a tupperware for up to 3 months. Bring it to room temperature in the fridge and re-whip it to restore consistency.

Approximate icing I use on my cakes. You can use more or less.

8" two layer  Round - 5 cups
8" two layer Square - 51/2 cups
9" two layer Round -6 cups
9" two layer Square - 6 1/2 cups
10" two layer Round - 7 cups
10" two layer Square - 7 1/2 cups
9"x13" Rectangluar/Sheet cake - 7 cups

I hope you enjoy my buttercream recipe.
Until next time. Happy cake decorating.
Veena

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Regards
Veena Azmanov
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