Used especially in decorating, coating or filling cakes, buttercream is also referred to as butter icing or frosting.
The only difference between butter cream and icing is that cream has a superior mouthfeel while icing is less about the taste and texture.
Buttercream main ingredients is butter, milk, sugar and some extract flavour, which only takes you 5 minutes to prepare.
- 125 g softened butter
- 1 ½ cups of icing sugar
- 2 tablespoons milk
- Extract of choice
- Food colouring (optional)
In a small bowl, beat the butter with a mixer until as white as possible.
Gradually add the icing sugar, milk, then the remaining icing sugar until it all mixes.
Add in the flavour and food colour as desired.
Mistakes to avoid when making buttercream
- Adding too much milk – This will make the cream to have a very thin consistency that may be very soupy to work with. Take it slow when adding the liquids
- Using the wrong type of sugar – a frost should be as smooth as possible, you should not taste the sugar particles at all. You can cook down the sugar into a syrup, to get that smooth consistency.
- Using margarine – this definitely alters the flavour and structure of the butter cream. Stick with unsalted butter and use a brand that tastes good to you
- Using cold butter – Take it out of the fridge at least 60 minutes before getting started because cold butter gives a chunky consistency which is hard to work with