Buttercream

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Rich and creamy buttercream recipes are a must in everyone's kitchen. No matter what your skill level is, there is a type of buttercream that will work for you. The simplest form of buttercream is the mixture of good quality butter and powdered sugar. If a light and fluffy buttercream is what you are after than a meringue base buttercream is what you need.

Simple Buttercream

The combination of butter and powdered sugar will create a basic buttercream. Powdered sugar absorbs into the creamed butter easier to create a smooth texture, using granulated sugar can result in a grainy frosting. 

Ingredient Measurement
Good Quality Butter (room temperature) 8 oz
Powdered Sugar (sifted) 1 lb
Vanilla 1 tsp

Sift powdered sugar and set aside. In mixing bowl with a paddle attachment begin to cream the room temperature butter. Slowly add in the powder sugar and vanilla until fully combined. If a lighter texture is desired a small addition of milk or cream can be whipped into the frosting.

Swiss Buttercream

A meringue based buttercream where the egg and sugar are heated together before the meringue is made.

Ingredient Measurement
Egg White (approximately 8 eggs) 1 cup
Sugar 1 1/2 cup
Butter (soft) 1 lb. 6 oz

Combine the egg whites and sugar into a stainless steel bowl and place over a Bain Marie or use a double boiler. Continuously whisk the egg whites and sugar until the mixture is heated to 140 F (60 C). Place the warmed egg mixture in a mixing bowl with a whisk attachment and whip on a high speed to create and stiff meringue. Whip the meringue until it has cooled (5-7 minutes) and gradually add in the soft butter until completely combined.

Italian Buttercream

Hot sugar syrup added into whipping egg whites to create the meringue before the soft butter is added. This style of buttercream is better for a more experienced baker because it can break easily if the temperatures of the ingredients are wrong.

Ingredient Measurement
Sugar 8 oz
Water 2 oz
Egg Whites (approximately 4 eggs) 4 oz
Butter (soft) 1 lb

Combine the sugar and water in a large saucepan and stir to dissolve the sugar. Boil the sugar syrup until it reaches the soft ball stage 240-244 F (116-118 C). Have the egg whites in a mixing bowl with the whip attachment while the sugar syrup is cooking. Once the syrup has reached 236 F start whipping the whites. When the syrup has come to the soft ball stage pour it slow and steady into the whipping egg whites. Whip on a high speed until the meringue has cooled to room temperature (7-10 minutes). Slowly add in the soft butter and mix until fully incorporated between each addition of butter.

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