Easy Buttercream Frosting Tutorial
IF you are still buying store variety Buttercream Frostings, now is time for you to Stop. This easy to follow Tutorial for Easy Buttercream Frosting, will be the only one you turn to from now on, guaranteed.
Romance is the icing but love is the cake.
Who doesn’t like Cake or cupcakes to grace our holiday tables, or weekend tea table. These sweet treats, in most instances, have a layer of buttercream frosting that is used somewhere. Buttercream (also known as Butter icing or Mock Cream), is made using Butter, either salted or unsalted. With years, as buttercream became more commercial, so did the use of Margarine or shortening become more popular. Buttercream Frosting can be used to lightly cover, Spread, or decorate cakes and cupcakes. This Easy Buttercream Frosting, can be played around with, by adding different flavourings to suit your requirement.
This type of Buttercream I share with you today, I what is known as a Decorator’s Buttercream, one that has double the amount of sugar as compared to Butter/Shortening by weight. For those that may not know, I do have my own little Home Business, SLICE OF HEAVEN , where I do Cakes/Bakes for Special occasions. So this buttercream recipe, is one straight out of my own personal archive, that I enjoy working with.
If you haven’t ever ventured into making buttercream frosting before, this one is a simple one to try. Be warned, You can/may end up with icing sugar/confectioners sugar dust, covering you and you surface… #JustKidding , but It may be possible, so just a heads up not to freak out.
So without further delay, get out your aprons, plug in those electric hand beaters, Have your ingredients and requirements all at the ready … time to whip up a batch of this Easy Buttercream Frosting >>> In time For the festive season I say, time to WOW your family and friends with your amazing Buttercream Frosting creations.
HAPPY WHISKING LOVELIES
LOVE MARRIAM?
Don’t forget to try out my Vanilla Sponge Cake recipe, a great easy recipe to help you practise your piping and decorating skills, with this buttercream frosting recipe ?.
DO YOU ENJOY BUTTERCREAM FROSTING? DO DROP ME A MESSAGE IN COMMENTS, AND LET ME KNOW IF YOU GIVE THIS FROSTING RECIPE A TRY.
Easy Buttercream Frosting (Tutorial)
Author: Foodeva Marsay (@foodeva_marsay)
INGREDIENTS
250 grams Soft White Shortening – (Wooden Spoon variety in South Africa) OR Unsalted Butter
6 Cups Icing/Confectioners/Powdered Sugar (sifted)
Pinch of Salt
1/3 cup Water or milk (approximately)
Vanilla Essence or any type of flavouring
YOU WILL ALSO NEED:
Large enough Bowl to Make up the Buttercream frosting
Hand-held Electric beater or a stand alone food processor
Spatula
gel colours or powder concentrates (if colour is needed for buttercream)
INSTRUCTIONS
~ using a hand-held beater or your food processor, whisk the Shortening/margarine or butter, and the salt, until light and creamy.
~ Add in sifted Icing Sugar, a large spoonful at a time, and continue whisking.
~ As you add more Icing Sugar, the Frosting begins to firm up. Using a spatula, scrape down the sides of bowl as you continue with whisking.
~ Gradually add water/milk to the frosting, to help loosen the frosting during whisking.
~ Keep adding the Icing sugar to the bowl until all is used up. Only add more liquid if necessary.
~ Just before finishing off, Add in the vanilla flavouring or any other flavouring of choice.
~ Whisk again well until blended into the buttercream frosting.
~ Your basic easy buttercream frosting is ready to be used onto cakes and cupcakes.
~ To add colour, simply add a drop of gel colouring of choice, or a tinge of powdered colour concentrate, to achieve the desired colour you are aiming for. Beat well until colour is evenly distributed.
NOTES BY FOODEVA MARSAY
> Always ensure the butter/margarine/shortening is soft before starting. Leave out at room temperature a couple of hours or overnight.
> Do Not add in all the liquid at once, but rather gradually as needed. Adding too much liquid will cause the frosting to split.
> Butter produces a very rich end result to your frosting, and the colour of the frosting at the end, will be a little creamy rather than white.
> Using a white margarine, helps maintain the Bright White end result if you are aiming for that.
> ALWAYS USE SIFTED ICING SUGAR, and keep some extra aside for when needed. If you feel the buttercream frosting is not holding shape when piping onto cakes/cupcakes, simple add a little more sifted icing sugar and whisk well.
> When The buttercream frosting is done, Always ensure that it is kept covered in a sealable container, to prevent it from drying out or forming dried sugar crystal/crust on the surface,
> THIS FROSTING MAY BE KEPT IN THE FRIDGE FOR 8-10 DAYS, OR IN THE FREEZER FOR 3 MONTHS. To make use of it again, bring the buttercream frosting back to room temperature. Mix through well before using again.
Remember, using larger sized nozzles, will use up more buttercream frosting when piping, but this recipe can be easily halved, doubled or tripled to suit your requirement.
*Kindly share my recipe as posted, ©www.marriamsayed.com*
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FIND BELOW MY RECIPE WITHOUT STEP BY STEP PICTURES…
Easy Buttercream Frosting
Author: Foodeva Marsay (@foodeva_marsay)
INGREDIENTS
250 grams Soft White Shortening – (Wooden Spoon variety in South Africa) OR Unsalted Butter
6 Cups Icing/Confectioners/Powdered Sugar (sifted)
Pinch of Salt
1/3 cup Water or milk (approximately)
Vanilla Essence or any type of flavouring
YOU WILL ALSO NEED:
Large enough Bowl to Make up the Buttercream frosting
Hand-held Electric beater or a stand alone food processor
Spatula
gel colours or powder concentrates (if colour is needed for buttercream)
INSTRUCTIONS
~ using a hand-held beater or your food processor, whisk the Shortening/margarine or butter, and the salt, until light and creamy.
~ Add in sifted Icing Sugar, a large spoonful at a time, and continue whisking.~ As you add more Icing Sugar, the Frosting begins to firm up. Using a spatula, scrape down the sides of bowl as you continue with whisking.
~ Gradually add water/milk to the frosting, to help loosen the frosting during whisking.
~ Keep adding the Icing sugar to the bowl until all is used up. Only add more liquid if necessary.
~ Just before finishing off, Add in the vanilla flavouring or any other flavouring of choice.
~ Whisk again well until blended into the buttercream frosting.
~ Your basic easy buttercream frosting is ready to be used onto cakes and cupcakes.
~ To add colour, simply add a drop of gel colouring of choice, or a tinge of powdered colour concentrate, to achieve the desired colour you are aiming for. Beat well until colour is evenly distributed.
NOTES BY FOODEVA MARSAY
> Always ensure the butter/margarine/shortening is soft before starting. Leave out at room temperature a couple of hours or overnight.
> Do Not add in all the liquid at once, but rather gradually as needed. Adding too much liquid will cause the frosting to split.
> Butter produces a very rich end result to your frosting, and the colour of the frosting at the end, will be a little creamy rather than white.
> Using a white margarine, helps maintain the Bright White end result if you are aiming for that.
> ALWAYS USE SIFTED ICING SUGAR, and keep some extra aside for when needed. If you feel the buttercream frosting is not holding shape when piping onto cakes/cupcakes, simple add a little more sifted icing sugar and whisk well.
> When The buttercream frosting is done, Always ensure that it is kept covered in a sealable container, to prevent it from drying out or forming dried sugar crystal/crust on the surface,
> THIS FROSTING MAY BE KEPT IN THE FRIDGE FOR 8-10 DAYS, OR IN THE FREEZER FOR 3 MONTHS. To make use of it again, bring the buttercream frosting back to room temperature. Mix through well before using again.
Remember, using larger sized nozzles, will use up more buttercream frosting when piping, but this recipe can be easily halved, doubled or tripled to suit your requirement.
*Kindly share my recipe as posted, ©www.marriamsayed.com*
