Monday, February 27, 2017


Basic ingredients:
Butter - 1/2 cup
Icing sugar - 1 1/2 cup + (1/2 cup icing sugar for russian tulip piping)

For vanilla buttercream:
Vanilla extract - 1/2 tsp
Milk - 1 tsp

Orange buttercream:
Orange zest - 1/2 tsp
Fresh orange juice - 1 tsp

Chocolate buttercream:
Melted chocolate - 1 tbsp
Milk - 1 tsp
Add 1/2 cup cocoa powder
Vanilla extract - 1/2 tsp
Milk - 2 -3 tsp
For strong chocolate flavor more cocoa powder and more milk accordingly can be added...

Lemon buttercream:
Lemon zest - 1/2 tsp
Lemon juice - 1 tsp

Any fruit flavor like raspberry, strawberry, pineapple etc:
Add 2- 4 tablespoon of particular jam or one tablespoon smoothly pureed fruits.
If necessary few drops of food coloring can be added.
Use jam with no seed or fruit pieces. If not available please press through a sieve. For filling or spreading it doesn't matter.

Coconut buttercream:
Add 2 tablespoon of thick coconut cream.

Leave butter at room temperature overnight to make soft. Sift icing sugar and keep aside.
It is very important that the butter must be softened naturally to room temperature. If the butter is melted and cooled you don't get fluffy buttercream.

In a mixing bowl take softened butter.

Beat with hand mixer for about 5 minutes until it's pale and fluffy.

After beating for 1 minute.

After 5 minutes it became light, pale and fluffy.

Now add icing sugar teaspoon wise and mix well in low speed. When the added sugar is incorporated well add the next spoon. Scrap the sides using a spatula often.

When all the sugar is added, run the mixer at high speed for two minutes. Till this step is the basic recipe and at this point of time, flavor and some liquid for variations must be added as listed in the beginning.

I prepared vanilla buttercream. So clear vanilla extract and milk are added.

Soft and fluffy buttercream is now ready.

This butter cream is suitable for spreading over a cake, sandwiching between layers and also for piping.

If colored butter cream is required, add gel food colors and mix thoroughly.

I just showed three cupcakes frosted over flower shaped cupcakes.

This one is a flower using petal tip no: 123.

Or simply a star tip swirl.

If piping using Russian nozzles, the frosting must be stiffer to hold the shapes. So add another 1/2 cup of icing sugar to this basic butter cream. So the ratio is 1 part of butter to 4 parts of icing sugar.

Also it is very important to use icing sugar for smooth piping. If icing sugar is not easily available then you can prepare your own icing sugar. To get the recipe click here.

No comments:

Post a Comment