How to make buttercream

How to make buttercream

By
From
Decorated
Photographer
Danielle Wood

Ingredients

Quantity Ingredient
see the individual cake recipes for buttercream ingredients

Method

  1. Using a stand mixer or electric hand mixer to beat your ingredients together for a minimum of 5 minutes will incorporate air into the mixture, giving your buttercream a pale colour and lighter texture. If you find that your buttercream is too thin, it may be that it contains too much liquid. Try adding some more softened butter and sugar. If it’s too soft, it may have got too warm. Try covering and chilling it for 15 minutes before beating again. If the consistency is quite dense, the butter might be too cold or it might not have been beaten for long enough. Try leaving your buttercream covered at room temperature for 30 minutes before beating again.
  2. Just before you’re ready to use your buttercream, beat it on a low speed for 2–3 minutes to reduce large bubbles and make the texture smoother.
  3. Buttercream is best used as soon as you’ve made it but it will keep covered and chilled for a few days or can be frozen for up to a month. When you’re ready to use it, leave it to come up to room temperature and beat it again.
Tags:
cake
cakes
baking
decorating
party
special
occasion
birthday
april
carter
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