Are you learning how to make cakes? If yes, then you also need to know how to make buttercream! This delicious cream is often used to attach two layers of cake or used as a filling for various types of cakes such as cupcakes or pastries. Want to know the full recipe? Read on for this article!
Ingredients
Vanilla Buttercream
- 140 grams of butter, softened at room temperature
- 280 grams of powdered sugar or icing sugar
- 1 – 2 tbsp. liquid milk
- 1 tsp. vanilla extract
Chocolate Buttercream
- 110 grams of butter, soften at room temperature
- 170 grams of powdered sugar or icing sugar
- 55 grams of cocoa powder
- 1 – 2 tbsp. liquid milk
- A little brandy or rum (optional)
- 1 tsp. vanilla extract or tsp. almond extract (optional)
Step
Method 1 of 4: Making Vanilla Buttercream (Buttercream Basic Dough)
Step 1. Put the butter in a bowl, beat until the texture is smooth and creamy
To speed up the process, you can use a hand mixer or a food processor equipped with a dough beater. But if you don't have both, you can also use a regular beater or a wooden spoon.
If you are not a fan of sweets, use salted butter
Step 2. Mix half the powdered sugar into the butter
Remember, adding sugar little by little will make the butter absorb the sugar better; As a result, the resulting buttercream will be smoother and not lumpy.
- If you're using a hand mixer, start beating on low speed to keep the sugar from flying all over the place.
- In order for the texture of the buttercream to be smoother and not lumpy, sift the sugar first before mixing it with the other ingredients.
Step 3. Add the remaining sugar, milk and vanilla
Vanilla extract is effective in making buttercream slightly yellowish in color; If you prefer pure white buttercream, use colorless vanilla extract.
To keep the buttercream from turning pale, try adding a little food coloring. It's best to use a gel-textured food coloring instead of a liquid to make it easier to mix into the buttercream
Step 4. Mix well or beat the dough until the texture is smooth, soft and no lumps (about 3 minutes)
If you're using a hand mixer, try increasing the speed after adding the sugar
Step 5. Check the texture of the buttercream, adjust to your taste
If the texture is too runny, add sugar; if the texture is too dense, add a little milk. First, try mixing 1 or 2 tbsp. sugar or milk first; if the texture is not right, add the dose.
Method 2 of 4: Making Chocolate Buttercream
Step 1. Put the butter in a bowl, beat until the texture is smooth and creamy
To speed up the process, you can use a hand mixer or a food processor equipped with a dough beater. But if you don't have both, you can also use a regular beater or a wooden spoon.
If you are not a fan of sweets, use salted butter
Step 2. Mix half the powdered sugar into the butter
Remember, adding sugar little by little will make the butter absorb the sugar better; As a result, the resulting buttercream has a smoother texture and does not clump.
- If you're using a hand mixer, start beating on low speed to keep the sugar from flying all over the place.
- Sift the sugar into the butter so it doesn't clump together.
Step 3. Add the remaining sugar, milk and cocoa powder
Continue to beat the buttercream for 3 minutes or until the color and texture is to your liking. Buttercream that is ready to eat should have an even brown color and the texture is not lumpy.
If you're using a hand mixer, try increasing the speed after adding the cocoa powder and sugar
Step 4. Enrich the taste and aroma of buttercream
Even though the chocolate buttercream already tastes very delicious, adding a little extra flavoring will enrich the taste even more, you know! Make sure you stir the added ingredients until they are completely smooth so that the flavors are balanced. Some ideas worth trying:
- To make the buttercream taste sweeter and smell better, add 1 tsp. vanilla extract.
- To make the aroma and taste of buttercream stronger, add tsp. almond extract.
- To make the buttercream taste richer but not too sweet, add a little brandy or rum.
Step 5. Check the texture of the buttercream, adjust to your taste
If the texture is too runny, add sugar; if the texture is too dense, add a little milk. First, try mixing 1 or 2 tbsp. sugar or milk first; if the texture is not right, add the dose.
Method 3 of 4: Creating Buttercream
Step 1. Try adding flavorings to enrich the taste of the basic buttercream dough
Once your buttercream is ready, try adding the various flavorings recommended in this section. You can use vanilla extract or not use it at all.
Step 2. Make a delicious coffee-flavored buttercream combined with chocolate cake or cake containing walnuts
Mix 3 tbsp. instant coffee with 2 tbsp. hot water, mix well. After the coffee has cooled, pour it into the buttercream mixture and mix well until the texture is not lumpy. If the texture of the buttercream is too runny, add a few tablespoons of powdered sugar or icing sugar to it.
Step 3. Make lemon flavored buttercream
The lemon-flavored buttercream is very delicious combined with vanilla cake, you know! Add up to 3 tbsp. lemon juice into the buttercream mixture. To enrich the texture, also add 2 tbsp. lemon zest. Stir well or beat until the texture of buttercream is smooth and not lumpy. If necessary, add a few tablespoons of powdered sugar or icing sugar to the buttercream.
Step 4. Try making orange-flavored buttercream
Add up to 3 tbsp. orange juice or Grand Marnier into the buttercream mixture. To enrich the texture, also add 2 tbsp. grated orange peel into buttercream. Stir well or beat until the texture of buttercream is smooth and not lumpy. If the texture is too runny, add a few tablespoons of powdered sugar or icing sugar.
Step 5. Make a raspberry or strawberry flavored buttercream
Add 1-3 tbsp. raspberry or strawberry jam into the buttercream mixture, beat or mix well until all ingredients are well blended and the texture is not lumpy. If the texture of the buttercream is too runny, add a few tablespoons of powdered sugar or icing sugar.
Method 4 of 4: Making Buttercream for Cupcake and Pastry Filling
Step 1. Make sure your pastry is cool before filling with buttercream
Putting buttercream into the pastry that is still hot risks making the buttercream melt and ruining the appearance of the pastry.
Step 2. Use a palette knife or butter knife to spread the buttercream over the first layer of cake
Make sure you spread the buttercream evenly so that the entire surface of the cake is covered. After that, you can immediately place a second layer of cake on top.
Step 3. Add the strawberry slices on top of the buttercream
After coating the cake with buttercream, place the strawberry slices on top; as much as possible, make sure the entire buttercream is covered in strawberries. After that, pour the buttercream back over the strawberry slices and place a second layer of cake on top.
You can also use other fruits
Step 4. Try spreading some jam on top of the buttercream before covering it with a second layer of cake
After coating the first cake with buttercream, spread your favorite jam on top until evenly distributed. When you're done, place a second layer of cake on top.
Step 5. Use a spoon to punch holes in the surface of the cupcakes before filling them with buttercream
After that, fill the hole with your homemade buttercream. To close the hole in the cupcake, try spraying buttercream in a circle on the surface of the cupcake using a plastic triangle that has been fitted with a star-shaped syringe (decorating tip).
Step 6. Use a plastic triangle to fill the Twinkies with buttercream
Put the buttercream in a plastic triangle, cut off the ends. Make three holes on the surface of the pastry with a triangular plastic tip (two holes at each end of the Twinkies and one hole in the middle of the Twinkies); While doing so, squirt buttercream to fill the Twinkies.
Step 7. Use a paring knife and a plastic triangle to fill the eclairs with cream
Punch a hole in the edges of the eclairs with a knife, then spray the cream into the cake with the help of a plastic triangle; stop when the cream has covered the mouth of the hole. Repeat this process until the eclairs are finished.
Tips
- Buttercream you can also use to decorate the cake.
- Sift the mixture of powdered sugar and cocoa so that there are no lumps.
- Make sure the butter is soft before mixing with the other ingredients so the buttercream doesn't clump together.
- Soften the butter by leaving it at room temperature overnight. Don't soften butter in the microwave! Instead of softening, the butter will melt.
- Buttercream can be stored in the refrigerator for 4 to 5 days. When going to use, remove the buttercream from the refrigerator and let it sit for a while at room temperature; Stir the buttercream quickly before using.
- Buttercream can be frozen in an airtight container for up to 3 months. To soften frozen buttercream, transfer the container of buttercream to the refrigerator the day before use, leaving it overnight. When going to use, remove the buttercream from the refrigerator and let it sit for a while at room temperature; Stir the buttercream quickly before using.
- Frosting buttercream that is too runny can be caused by the temperature being too warm. If this is the case, place the frosting in the refrigerator and let it rest for 15-20 minutes. If the frosting isn't thick enough, add a little powdered sugar (about 30 grams in increments).
- If the buttercream is too sweet, add tsp. salt.
- For a creamier buttercream, use part cream and part milk.
