For cupcakes, birthday cakes and wedding cakes, buttercream is the frosting of choice.The rich, sweet flavor pairs perfectly with any type of cake.It's very easy to make.Any aspiring pastry chef should know how to make basic buttercream.The first step is to learn how to make it.
Step 1: Put the butter in a container.
Light, fluffy butter is what determines buttercream's texture.It's necessary to start with softened butter and beat it until it becomes pale yellow.It will be harder to whip in enough air using a whisk if you use an electric mixture or stand mixture.
Step 2: Add some sugar.
Start with 3 cups of sugar.Measure it out and dump it in your mixing bowl with the fluffy butter, then beat on low until the mixture is thoroughly combined.When the combination is light as a feather, turn the mixer to a higher speed.If you want to make chocolate buttercream, now is the time to add some cocoa powder.Start with 1/2 cup.You can always add more if you want the buttercream to be more chocolatey.If you don't like chocolate, you can flavor your buttercream with other spices.Whatever suits you, consider cinnamon, cardamon, dried crushed rose or lavender.
Step 3: Whip with salt and cream.
If you want to finish your buttercream, start with 2 ounces of cream.The mixture should be well combined.Light, fluffy and spreadable is what your finished buttercream should be.Add more cream if it seems too dry.Add more sugar if it seems wet.Almond or mint can be used as a flavor.You can add food coloring to your buttercream.
Step 4: It was finished.
Step 5: The filling should be buttercream.
Changing the ratio of butter to confectioner's sugar can make a buttercream more suitable for filling cakes and cookies.It's a little lighter than buttercream frosting, and can be used in a variety of ways.It's possible to make it with 1 cup of softened butter.Beat well with 1/2 cup shortening.Keep beating and add 1 pound of confectioner's sugar and salt.Add 1/2 cup milk.Beat until it's spreadable.
Step 6: It was finished.
Step 7: It's possible to make buttercream fondant.
If you're looking for a more stable and sturdy frosting than buttercream, but with the same rich flavor, buttercream fondant is for you.It mimics the flavor of buttercream but won't melt as easily.It's possible to make it with mini marshmallows, butter extract, and clear vanilla extract.In a separate bowl, beat 2 pounds confectioner's sugar with salt, water, and white corn syrup.In a mixing bowl, combine the marshmallows and sugar.Knead the dough for 10 minutes.Grease your hands to keep the dough from sticking.Wrap the dough in plastic and let it rest for an hour before rolling it out.