I started my cake-making adventure lately, and the first, most basic cream used to ice the cake is the buttercream — it's very simple, and makes a delicious, thick and stable cake cream that you will love!
As you can see in the recipe image, I used it already in my vanilla butterscotch cupcakes, which got rave reviews from my friends and coworkers! :-) Unfortunately the cream alone is rather not spectacular, just a sweet, delicious blob of butter and sugar ;-)
This recipe makes enough buttercream to ice 12 standard cupcakes, so nutritional information represent one of the 12 portions!
Ingredients for 12 portions
- Butter: 250g
- Powdered sugar: 250g
- Milk: 4 spoons (60g)
Step #1: Prepare ingredients
Make sure that all ingredients are ready before you start making the buttercream:
- butter should be softened (at the room temperature),
- powdered (icing) sugar should be sifted,
- milk should be cold,
You should also prepare your aroma upfront, I usually go for the standard vanilla buttercream, so I have 1 or 2 teaspoons of vanilla extract at hand.
Make sure that you have the finest-ground icing sugar, otherwise your cream will have a gritty texture!
Step #2: Beat the butter (5 minutes)
Place all of the butter in the mixer and start beating it on low-speed, then slowly speed up to medium-high speed.
After about 4-5 minutes, butter will be fluffy, creamy and pale.
Step #3: Add icing sugar in batches (2 minutes)
Lower the speed of the mixer to minimum, then add half of the icing sugar. Keep slow speed until sugar is more or less mixed in, then beat for a couple of minutes on high speed.
Repeat this step as long as you have remaining sugar.
You must remember to lower the speed before adding the icing sugar, otherwise fast moving beater(s) will make a sweet dust cloud around the mixer ;-)
Step #4: Beat in the milk and aroma (3 minutes)
Lower the speed to minimum, and pour in the cold cold milk, then mix it in on low speed, gradually speeding up to medium-high speed.
Do the same with aroma of your choice, then mix another minute on high speed to keep everything mixed and beaten through.
Step #5: Move to the piping bag
Cut off the tip of your piping bag at around half the length of your piping nozzle, then place it in the bag and lock into place.
Turn top half of the bag inside-out, and fill the bag with as much buttercream as you can (you won't be able to refill the bag without making a mess).
Shake the bag up and down few times to force the cream closed to the nozzle, and remove air bubbles.
Twist the open end tightly, your piping bag is loaded and ready!
Nutritional value of 1 portion (47g of 560g total)
500.18 in 100g
0.77 in 100g
45.18 in 100g
44.29 in 100g
36.48 in 100g
Saturated fat (g)
22.98 in 100g
0.01 in 100g
The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.