The best buttercream with a mystery ingredient ( video tutorial )
RECIPE FOR A NEW VARIATION OF AMERICAN BUTTERCREAM.
- Butter 454 g
- icing sugar 612 g
- Liquid cream 50 ml
- Vanilla extract 1 tablespoon
Steps to follow:
3. Add the fresh cream + vanilla extract and whip the mixed cream again at low speed until a homogeneous cream is obtained.
Whisk until creamy, once everything is incorporated, mix at medium speed until smooth and creamy.
- Get your butter out 30 minutes or an hour beforehand so that it is softened.
- Some people add powdered milk, but I've never tested it. I think it makes him look firmer.
- If you're frosting a cake, it's important to mix the buttercream at the lowest speed at the end of the process for a few minutes to remove any extra air, or you can stir the frosting in a bowl with a Maryse (rubber spatula), pushing it from side to side to get rid of air bubbles, which will make it easier to get smooth sides on your cake!
- It takes 1 1/2 batches of icing to stack and frost a seven or eight inch cake.
- When you are ready to use chilled or frozen buttercream, simply take it out of the refrigerator or freezer.
- Once the buttercream has reached room temperature, it will probably be riddled with tiny air bubbles ! Don't panic, you can get your frosting back to a smooth, silky consistency. Simply mix it at low speed with a robot or by hand with a maryse (a rubber spatula).
- This type of cream tends to dry out and develop a crust over time. If you prepare your cream in advance, it should be stirred again briefly before use.
- This cream is perfect to decorate your cupcakes, cakes and to fill a layer cake. Make it with each batch of buttercream, to easily get super smooth sides on your cake.
- Can be stored in an airtight container for up to 1 month in the refrigerator and up to 3 months in the freezer.
- Can be stored at room temperature for up to 2 days. Butter will do its job as a preservative.
American Buttercream Recipe Tutorial
That's the kind of video I like to watch.