Buttercream is the smooth, creamy icing you see on most wedding cakes or those box of cupcakes from the bakery. It’s actually quite easy to make and very versatile.
It’s important to start with room temperature butter, but not so soft 주문제작케이크 that it melts when you touch it. This will avoid separation and a curdled appearance in your mixer.
1. Unsalted Butter
When you are shopping for butter at the grocery store, the majority of options are going to be salted. However, many recipes call for unsalted butter. This is because using salted butter will cause your baked goods to be overly salty, even if the recipe itself does not contain any added salt.
Unsalted butter also allows bakers to control the amount of salt in their desserts, which is helpful if you are trying to reduce your sodium intake. The only exception to this rule is when a recipe specifically specifies to use salted butter.
There are many brands of unsalted butter to choose from, including Land o Lakes, Lurpak, and Vital Farms. When selecting a brand, make sure it is labeled as unsalted. Adding a little salt to butter helps it hold its shape better for piping and can help it stand up to heat. But this extra step is optional for most recipes. Most baking recipes call for unsalted butter and simply ask the cook to add a measured amount of salt.
2. Powdered Sugar
While granulated sugar might be the base of many sweet treats, powdered or confectioners’ sugar plays a different role in buttercream recipes. This finely milled sweetener is used in glazes, icings and frostings and mixes much more easily than granulated sugar. It also helps prevent caking when mixed with liquids.
This is an important distinction to make since buttercream recipes vary so much by type. Some recipes call for buttermilk (which is a mix of milk and powdered sugar), or Russian (which uses a custard base).
To make homemade powdered sugar, simply blend granulated sugar with a tablespoon of cornstarch. For best results, use a high-powered blender or food processor to get a very fine powder. This recipe makes about 1 3/4 cups of powdered sugar. You can store any leftover in an airtight container at room temperature for up to two years. Make sure it is completely lump-free before using by sifting through a strainer or sieve.
3. Cream
Cream is a key ingredient in many of the different varieties of buttercream, and can also make a huge difference in its texture. The type of cream you use depends on the recipe – for example, a flour buttercream starts with a pudding made with milk, sugar and a bit of flour.
Heavy whipping cream, which you may find in the dairy section of the grocery store, is a good choice for most recipes. It generally contains at least 18 percent fat and has a high whipping speed. It can be substituted for half and half or light cream in some recipes.
Some buttercreams, such as Swiss or Italian meringue buttercream, need a higher-fat variety, like Kerrygold. This will help them hold up to warm temperatures without melting or curdling.
4. Vanilla
Vanilla is the most well-known of all buttercream varieties. It’s quick to make and easy to spread, making it ideal for frosting cakes and decorating desserts.
It’s also a great choice for filling or frosting cupcakes, since it’s soft enough to pipe. Vanilla-flavored buttercream can be paired with other ingredients to create unique flavors, such as chocolate, coffee, fruit, or spices.
There are many other types of buttercream, too, including Swiss, Italian, and French. These are called “emulsion-based” buttercreams, and they open the door to endless possibilities in terms of flavors, textures, and stability. All of these require precise mixing of two components (butter and a water-based component, such as egg whites or a custard).