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Buttercream was the icing I hated the most. It tasted fatty and thick. It had this awful grainy texture, can’t stand it! But then all over youtube I find people so in love with it. So I decided to give it a second chance. I experimented, but I was lucky I found my mistakes really fast, thanks to Cupcake Jemma. Her buttercream masterclass was just perfect. I found all my mistakes and perfected my recipe.
This is a video I made showing Buttercream Flowers Tutorial and Recipe.
Buttercream Flowers Recipe:
Ingredients:
1 Tbsp good vanilla extract
400 g good quality Butter (Preferably 80% fat)
8 Cups sifted Powdered Sugar
2 Tbsp milk
Method:
1- Leave your butter outside the fridge over night. You need your butter to be very soft spreading consistency.
2- Using a mixer with the whisk attachment, whisk your butter for about 5 minutes until pale white.
3- Add the vanilla and continue mixing for an extra minute.
4- While whisking the butter make sure to scrape the bowl every now and then.
5- Start adding the sugar one cup at a time until its fully incorporated.
6- Keep mixing for 2 more minutes until its perfect and silky smooth.
7- This recipe makes stiff consistency buttercream that is great for buttercream flowers. For Icing Consistency buttercream increase the amount of milk one Tbsp at a time to achieve the consistency you want
My Mistakes:
1- I used to use cold butter. If your butter is cold its alright, just cut it into very small pieces and mix for a very long time until its pale white
2- I used to mix the butter for hardly 5 minutes, which was never enough.
3- I did not really care much about sifting my sugar.
Final Conclusion:
The keys to delicious butter cream are:
Great Quality Butter
Great Quality Vanilla
Most Important of all mixing until pale white. The more you mix the more fluffy delicious and will melt in your mouth.
Appreciate the recommendation. Let me try it out.
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