Butter cream is a widely used icing on cupcakes, birthday cakes and wedding cakes. This is because the sweet and rich taste can blend perfectly with all types of cakes, especially how to make it very easy. The basic butter cream has always been in every aspiring chef's repertoire. See Step 1 for how to make one.
Ingredients
- 1 cup unsalted butter, softened
- 3-4 cups confectioner's sugar (powder), sifted
- teaspoon salt
- 1 tablespoon vanilla extract
- Cream or condensed milk up to 4 tablespoons
Step
Method 1 of 2: Making a Basic Butter Cream
Step 1. Beat butter
The texture of butter cream depends on the butter being light and creamy. This recipe begins by whisking softened (not melted) butter until it is pale yellow in color and becomes very pliable. Use an electric mixer or a stand mixer to beat the butter; stirring it using a hand whisk is much more difficult.
Step 2. Add sugar
Measure out 3 cups of confectioners' sugar and place in a bowl with the soft butter, then beat on low speed until the mixture is completely combined. Turn the mixer to a higher speed and keep beating until the mixture is light like a feather.
- If you want to make chocolate butter cream, you can add 1/2 cup unsalted cocoa powder. Or go more if you want the butter cream to be more chocolatey.
- You can flavor other spices besides chocolate. You can use cinnamon, cardamom, rose or crushed lavender - whatever your taste.
Step 3. Beat the vanilla, salt and cream
To finish the butter cream, add the vanilla and salt, and 2 tablespoons cream. Whisk the mixture until well combined. Butter cream will be light, soft and easy to apply.
- If the mixture looks too dry, add a tablespoon of cream - up to four tablespoons.
- If the mixture looks too wet, add sugar.
- You can use a flavor other than vanilla, such as almond or mint.
- You can color butter cream by adding a few drops of food coloring.
Step 4. Done
Method 2 of 2: Other Variations
Step 1. Create the butter cream filling
Change the ratio of butter to confectioners' sugar to make buttercream as a filling for cakes and pastries. This cream is slightly lighter than icing butter cream, and can be flavored with any flavor. Here's how to make it:
- Beat 1 cup soft butter until fluffy.
- Add 1/2 cup white butter and beat.
- Add 450 grams of confectioner's sugar and 1/4 teaspoon of salt and keep beating.
- Add 1/2 cup milk and 1/2 teaspoon vanilla. Beat until thick and easy to apply.
Step 2. Done
Step 3. Make the fondant butter cream
Butter cream fondant is a more stable and firm icing than butter cream but has an equally rich taste. This cream is made from marshmallow and butter essence, so it emulates the taste of butter cream but doesn't melt easily. Here's how to make it:
- Microwave 8 cups of mini marshmallows, 2 teaspoons clear vanilla extract, and 2 teaspoons butter extract until all ingredients are melted.
- In a separate bowl, whisk together 900 grams of confectioners' sugar, 1/2 teaspoon of salt, 2 tablespoons of water and 1 tablespoon of white corn syrup.
- Combine marshmallow mixture and sugar mixture in a bowl, and beat until fluffy.
- Transfer the dough to a non-stick surface and knead for 10 minutes. Grease your hands with vegetable oil to prevent the dough from sticking.
- Wrap the dough in plastic and let it rest for an hour before removing and using it.
