Buttercream frosting for cake

Buttercream frosting for cake star rating of 4 out of 5. Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tbsp of boiling water to loosen and beat until smooth.

Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife. KEEPING THE ICINGIf you’re not using the icing straightaway, you can cover it and refrigerate for up to a week. Allow it to come back up to room temperature and beat again if necessary before using. SHOULD I USE SALTED OR UNSALTED BUTTER FOR ICING? Choose unsalted butter for a celebration cake.

This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Access to this page has been denied because we believe you are using automation tools to browse the website. Please log in with your username or email to continue. By using our site, you agree to our cookie policy. How is where trusted research and expert knowledge come together. This article was co-authored by Maha Mohamed.

Maha Mohamed is a Custom Dessert Artist and the Owner of Sweet Treats SJ. Maha has over ten years of experience creating custom treats for special occasions. How marks an article as reader-approved once it receives enough positive feedback. This article has been viewed 58,671 times. Buttercream is the frosting of choice for cupcakes, birthday cakes and wedding cakes alike. That’s because the rich, sweet flavor pairs perfectly with any type of cake. Best of all, it’s very easy to make!

Basic buttercream should be in any aspiring pastry chef’s repertoire. See Step 1 to learn how to make it. Buttercream’s texture is dependent on light, fluffy butter. Start with 3 cups of confectioner’s sugar. Measure it out and dump it gradually in your mixing bowl with the fluffy butter, then beat on low until the mixture is thoroughly combined. Turn the mixer to a higher speed and keep beating until the combination is light as a feather. If you want to make chocolate buttercream, now’s the time to add some unsweetened cocoa powder.