Buttercream

Name: Buttercream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 0
Ingredients: Butter at room temperature 12 tbsp; Sugar ¾ cup; Egg yolks (about 6) 6 tbsp; Water ¼ cup; Vanilla bean 1; Butter 0.66 lb; Sugar 1 ¼ cup; Water 3 ½ tbsp; Egg whites 0.4 cup

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483

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 483
Carbohydrates g 34.1
of which sugars g 34.1
Protein g 3.4
Fats g 37
of which saturated fat g 20.26
Cholesterol mg 353
Sodium mg 11

Difficulty: Average
Prep time: 20 min
Cook time: 15 min
Makes: pieces
Cost: Low

PRESENTATION

Rich vanilla flavor and a smooth, creamy look make buttercream frosting a top pick for cakes and cupcakes. Simple presentation, fluffy frosting texture, and classic appeal give this American buttercream real family-friendly charm—kids and adults both appreciate how it tastes and looks on the dessert table. Bright birthday parties usually call for a cake that’s covered in homemade buttercream frosting, while weeknight family dinners easily feel special with buttercream icing spread over cupcakes. Soft, rich and nice every time...this is the type of buttercream frosting that makes everyday bakes instantly feel ready for a celebration.

Busy families enjoy buttercream frosting because it’s reliable and always rich—nothing too fancy, just the right flavor for nearly any cake. This classic easy buttercream recipe works for whatever comes up, whether stacking up a layer cake for a birthday, piping simple tops for cookies, or filling sandwich treats in lunchboxes. Home bakers especially like using vanilla buttercream for simple decorating jobs since it holds color and shape really well (great for themed cakes). Give sheet cakes a colorful finish or keep things basic with white fluffy frosting—so much versatility with buttercream icing makes it popular in any home kitchen. Consistent taste, pleasing good looks, and dependable sweetness—no wonder so many families say this is the best buttercream frosting for holidays, school bake sales, or just adding something DELICIOUS to a plain cupcake. There’s something about that sweet, creamy texture that turns every occasion into a treat, especially when everyone wants that extra scoop right off the spoon.

INGREDIENTS

483

Calories per serving

Ingredients for 10 oz of buttercream: Butter 12 tbsp (175 g) - at room temperature; Sugar ¾ cup (150 g); Egg yolks 6 tbsp (90 g) - (about 6); Water ¼ cup (50 g); Vanilla bean 1

For the meringue buttercream: Butter 0.66 lb (300 g); Sugar 1 ¼ cup (250 g); Water 3 ½ tbsp (50 g); Egg whites 0.4 cup (100 g)

Preparation

How to prepare Buttercream

To prepare the buttercream, start by placing the sugar and water 1 in a thick-bottomed saucepan, heat over low heat 2 stirring occasionally with a steel spoon. When the sugar has dissolved, place a candy thermometer in the saucepan and without stirring anymore, bring the syrup to 250°F. Unfortunately, there is no empirical method to recognize the temperature by eye, so the candy thermometer is indispensable 3.

When the syrup is almost at temperature, place the egg yolks in a mixer and start to whip them 4, add the syrup in a thin stream 5, which will have reached the temperature by then, and whip until completely cooled. Meanwhile, cut the vanilla pod and extract the seeds 6.

At this point, place the butter in a bowl, add the vanilla seeds 7, and with the help of a spoon start to work it 8, until you get a homogeneous mixture 9.

Then incorporate the vanilla butter into the mixer, adding it little by little 10 and whipping until the mixture becomes creamy 11. You can use your buttercream immediately or store it at room temperature (as long as it's not too hot) 12.

For the meringue buttercream

To make the meringue buttercream for decorating desserts (cupcakes and small sweets on which you want to emphasize particular decorations), first make a syrup: pour the water 1 and sugar 2 into a saucepan and heat the mixture 3 until it reaches 250°F.

Meanwhile, cut the butter into pieces 4; then pour the egg whites into the bowl of a mixer equipped with a whisk 5 and start whipping 6.

When the syrup reaches 250°F, pour it in a stream over the egg whites that are whipping in the mixer 8. Continue to whip until completely cooled 9. As soon as the mixture is ready, you will notice the so-called bird's beak, a peak on the end of the whisks. You have just obtained an Italian Meringue, let the mixture cool at room temperature for at least 15 minutes.

When the meringue is well chilled, add the butter as well, little by little 10 and incorporate it, always working with the whisks 11. Once incorporated, your meringue buttercream is ready to use 12. If you wish, you can color it by adding food coloring at this stage, just enough to achieve the desired shade. Continue mixing until you have a uniform color. Put the buttercream in a piping bag and use it to decorate the surface of small cakes and cupcakes!

Storage

It is preferable to use the buttercream immediately or shortly after preparing it, but you can store it in the fridge for a maximum of a couple of days, in a bowl covered with cling film in contact. Before using it, you will need to let it acclimate and work with a spatula.
Freezing is not recommended.

Advice

The indicated amount of buttercream is suitable for filling or coating a cake with a diameter of about 10-11 inches, or for decorating about 6 cupcakes.

For the translation of some texts, artificial intelligence tools may have been used.