Buttercream Frosting

Buttercream frosting is a classic frosting that almost everyone is familiar with but some do have a little trouble making it correctly.

The secret to making a good buttercream frosting is to beat it long enough, to incorporate and dissolve all the ingredients into the butter creating a fluffy and creamy texture and this takes a little time and effort.

Image by freakgirl

You should start with a butter that has been softened at room temperature for at least 3- 4 hours for the best result. You should not use melted butter as this will just create a sloppy mess.

1 cup of softened salted butter
2 teaspoons vanilla extract
5-6 cups of sifted icing sugar (powdered sugar)
6 tablespoons of heavy cream

Using an electric mixer beat the softened butter until it becomes light a fluffy in texture (can take over 5 minutes to achieve). Stop the mixer often to scrape down the sides and bottom of the bowl.

Add the vanilla extract and 1 cup of icing sugar and continue to beat for 2 minutes.

Alternately add the remaining icing sugar and 4 tablespoons of cream beat very well.

Once you have the desired consistency continue to beat the frosting for 5 minutes more until it is very fluffy.

As you use the frosting you may have to add the remaining 2 tablespoons of cream to keep the consistency smooth.

Chocolate buttercream

To make chocolate buttercream use the above recipe but add 3 tablespoons of cocoa powder to the icing sugar before sifting. Melt 85g (3oz) of dark chocolate and allow to cool for about 15 minutes at room temperature. Add the melted chocolate with the cream and beat frosting until light and fluffy

Coconut buttercream

To make coconut frosting use coconut cream instead of cream. Substitute 1 teaspoon coconut extract for the vanilla extract. You can also stir in ½ cup of flaked (desiccated) coconut to the frosting – lightly toast and cool the coconut before adding for a more intense flavor.

 

Other Optional Flavors

Vanilla add the seeds from a vanilla pod.

Lemon add the finely grated zest of one lemon.

Orange add the finely grated zest of one orange.

Coffee 21/2 tablespoons of coffee essence (strong black coffee) or more if you like a stronger flavor.

Mocha dissolve 2 - 4 teaspoons of cocoa powder in 2 tablespoons of coffee essence (strong black coffee).

Liqueur beat in 2-4 tablespoons of any liqueur and add a few drops of an appropriate food coloring.

Almond beat in some almond essence (be careful not to add to much) with about 4 tablespoons toasted almonds which have been very finely chopped, or 4 tablespoons toasted ground almonds.

Minted add some peppermint essence and add a few drops of green food coloring.

Apricot beat in about 6 tablespoons sieved apricot jam, a pinch of grated lemon ring and a squeeze of lemon juice.

See Wedding Cake Flavor for more flavor ideas