Buttercream is one of the most commonly used icings and it is quite easy to make as well. In fact, it can be moulded to each person’s individual preference.
There isn’t any particular recipe for buttercream and I would advise beginners to experiment with a small quantity in order to determine what level of sweetness they prefer. This is a very basic idea of how to make buttercream:
Being Buttercream is a 4 part series which deals with making and working with buttercream.
The next parts will deal with icing cakes and cupcakes for beginners and slightly more difficult techniques.
(Charulata Ghosh)
For any query, please feel free to contact us.
There isn’t any particular recipe for buttercream and I would advise beginners to experiment with a small quantity in order to determine what level of sweetness they prefer. This is a very basic idea of how to make buttercream:
- Butter and icing sugar should be used in roughly equal proportions.
- Proportions may vary according to whether you are using salted or unsalted butter.
- It is very important to sift the icing sugar because any lumps will hamper the texture of the buttercream
- Whipping is crucial. The more air you can beat into the butter and sugar mixture, the better the texture will become.
- The butter should be at room temperature. If it starts to become rancid in the heat, the buttercream will be too runny and piping will be very difficult.
- A little bit of milk, around 1-2 tsps, helps fluff up the icing. Add it after the butter and sugar have been mixed adequately.
- Buttercream is mainly composed of butter so if you want to make it a little firm, remember, the fridge will completely solidify it if kept inside for too long. There has been no change in the chemical properties so it will act more or less like butter. Heat will liquefy it and excessive cold will completely solidify it. Make sure you handle it carefully.
- Adding colour to buttercream is quite simple. One important thing to remember is a very basic aspect of chemistry. Oil and water don’t mix. So if you try and colour buttercream with liquid colour, it probably won’t combine sufficiently well and you may find drops of colour just hanging on to the icing and there might be incomplete colouration. It is best to use either powder colour or gel paste.
- The best part about buttercream is that you can keep working on it until you get the perfect icing. Add a little butter, double the sugar, increase the milk quantity, add artificial or natural flavouring: the possibilities are endless.
- Buttercream should be made in a place with moderate temperature in order to get perfect piping texture.
Being Buttercream is a 4 part series which deals with making and working with buttercream.
The next parts will deal with icing cakes and cupcakes for beginners and slightly more difficult techniques.
(Charulata Ghosh)
For any query, please feel free to contact us.