Buttercream is not as flexible as fondant, though it can be used for the same applications. To make the white buttercream frosting, you will need to use a mix of powdered sugar and vanilla blended with straight shortening to hold it together. Butter gives the frosting a yellow hue, while straight shortening may leave a greasy film in your mouth. Depending on how you want to use your buttercream, what you want it to taste like, and what you want it to look like the different variations of making buttercream are endless.
At We Take The cake, we like to use vanilla and chocolate cream cheese frosting. Cooked frosting — also known as seven-minute frosting — is made from egg whites, sugar, and flavorings on top of a double boiler while beating with a mixer.
As the mixture heats, a meringue will form. Because of this heating process, the frosting is extremely delicate and should be eaten the first day or risk the frosting being absorbed into the cake. Cooked frostings are sometimes used on desserts like our 4 layer red velvet cake or other cupcakes.
There are two main types of fondant: rolled and pourable. Rolled fondant is the most widely used when it comes to cake decorating. Fondant can be used for decorations or to cover the entire cake. Poured fondant, which has a glossy finish and is, unsurprisingly, of pourable consistency. This will ensure your frosting is smooth without small sugar clumps. Many of you have asked about how much cake frosting you need for layered cakes and cupcakes. The truth is, there is no straight standard answer because how much you need entirely depends on how you plan on using it.
Will you need just enough frosting for the exterior of the cake? Or cake plus layers? Do you plan on doing any decorative piping? Assuming you are spreading the frosting thin.
For frosting cupcakes, do you only plan on a light, thin layer or do you plan on piping a swirl skyscraper high? However, this frosting recipe makes enough to spread an average amount of frosting for 24 cupcakes. If you plan on piping swirls of frosting, this recipe is enough to swirl frosting for 15 cupcakes. I suggest using this guide and plan to make more frosting if necessary.
I recommend using unsalted butter because different brands of salted butter have varying levels of salt concentration. Some people have commented their buttercream frosting was too salty.
This is due to the brand of butter you use. Some brands are very salty and others not so much. Therefore, I have changed the recipe to reflect unsalted butter.
The texture of the butter makes a BIG difference. When you microwave butter like this, you run the risk of partially melting the butter in spots which is not good making your frosting runny and grainy… imagine making buttercream frosting with vegetable oil.
Ideally, you want your butter to be soft enough to whip with a mixer but not liquidy, even partially. The texture should be similar to soft serve ice cream, soft enough to scoop but firm enough to hold its shape. Do not, under any circumstances, use unsifted powdered sugar to make frosting. Sifting the powdered sugar breaks up any larger clumps that will otherwise not break down in the whipping process. Unsifted sugar also contributes to a grainy mouthfeel.
A few people have asked in the comments section which tool I use to sift powdered sugar. Nearly half-off the retail listed price, having a set of three in various sizes will serve you well, especially the small mini one. This homemade frosting recipe requires you to beat it with a mixer until the texture of the butter and sugar turns light and fluffy-just like the picture. This step is crucial as it whips air into the frosting.
Truth moment — scraping the bowl down is a pain in the butt. I hate having to scrape the bowl down when making frosting or mixing batter.
This attachment makes for a better workflow for me. If you have any additional frosting questions, feel free to leave them down below in the comment section.
The first part of the video shows you exactly how to make frosting and the second half shows you how to pipe these beautiful buttercream flowers using this frosting recipe. Can I just add, piping these frosting flowers is super super easy! This is a very interesting concept — even the tiniest amount of purple mixed with yellow…. Maybe it helps make the yellow less pale? But in terms of butter, different brands are lighter or more yellow than others.
Personally, I like the slightly off white color real butter adds. But next time I whip a batch up I want to try your purple trick. Are you using gel paste for this? Alice,I love this recipe! Plus,add a few extra minutes to your whipping time,that helps to lighten your color too.
Heavy whipping cream? But it will last 2 weeks in the refrigerator. With that said, I always have frozen buttercream on hand when I need to frosting for pastries. Hi Luiza, To get a pure white, you pretty much need to stick with all pure white ingredients, hence shortening and powdered sugar. I think to make buttercream frosting white color you just can add white americolor or any other brand food gel color and better probably oil color. Am I right Alice? Usually butter cream we always made in different colors then for wedding cakes to make white buttercream frosting you just add white color.
Use this vanilla frosting as is, or try other delicious flavor variations like chocolate or strawberry buttercream. Our vanilla buttercream frosting recipe is smooth and spreadable, making it perfect for frosting cupcakes, cakes, and cookies.
This buttercream can also be stiffened to hold its shape for decorating treats with buttercream flowers or piped messages. Pair with a basic yellow cake for consistency or a chocolate layer cake for a bit of contrast. If you're after a super white frosting, this homemade buttercream can also be prepared with all shortening, resulting in a pure white frosting. Using an electric mixer fitted with beaters or a stand mixer fitted with the paddle attachment, cream the butter and shortening on a medium speed until light and fluffy.
Beat in the vanilla extract and scrape down the bowl occasionally. Gradually add the powdered sugar, one cup at a time. Start by mixing each cup on a low speed then transition to beating well on medium speed.
Scrape down the sides and bottom of the bowl after each cup of sugar is added. When all the sugar has been mixed in, the frosting will appear dry and stiff. Gradually add small amounts of milk or water at a time until the desired consistency is reached.
Continue to beat at a medium speed until light and fluffy. Scrape down the bowl once more and beat again to make sure all the ingredients are incorporated. How to Store: Frosting should be stored in an airtight container and can be frozen for up to 6 weeks. This buttercream recipe is for medium consistency, which is excellent for piping decorations like rosettes and dots.
However, it will need to be thinned for frosting birthday cakes and borders. Whether you are frosting a cake or piping decorations, the consistency of the frosting is key to getting the right results. Too soft and your decorations will droop. Too stiff and your frosting will be difficult to spread.
The perfect buttercream frosting comes down to using the right ingredients.
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