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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.
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