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buttercream frosting  recipe
buttercream frosting 

Buttercream frosting is a rich and delicious trim for cakes. Its smooth texture, sugary flavor, and versatile consistency make it an ideal icing for birthday cakes, cupcakes, and other pastries. There are several ways to prepare it. You can also add different ingredients to bring more flavor. In any case, you will enjoy yourself!


Make simple buttercream frosting    

400 g Ice sugar

250 g sweet butter

A teaspoon of vanilla extract (optional)

1 to 2 tablespoons of cream or milk

A pinch of salt (optional)

Make chocolate buttercream frosting  

450 g sweet butter

350 g dark chocolate melted and cooled

3 tablespoons of milk

A teaspoon and a half of vanilla extract

650 g ice sugar

Method 1

Single buttercream frosting

1 Cut the butter. Cut it into small cubes and put it in a cul-de-hen. It will be easier to mix with other ingredients.

2 Beat the ingredient. Whip the butter at low speed for at least 5 minutes until it is light, sparkling, and much clearer (virtually white) and has doubled in volume. You can use a manual whisk, an electric mixer, or a mixer on base with a drum blade.

Expert Consulting

Professional influencer of bakery and pastry

How to get smoother frosting?

Mathew Rice, a Pastry Chef, advises us, "Always start with fat at room temperature, whether it's butter, vegetable fat, or a mixture of both. In general, I whip the fat alone in a mixer for a very long time so that it is very airy. »

3 Incorporate sugar. Add half of the butter-sugar and incorporate it. You will add the rest later. It is important to incorporate it gradually to avoid putting it everywhere.

4 Add other ingredients. Pour them into the cul-de-hen and continue beating the contents of the low-speed container. If you use a single tablespoon of cream or milk, the frosting will be quite thick, which will make it perfect for making decorations using a socket pocket. If you want it to be a little less thick and easier to spread, add two tablespoons of the chosen ingredient instead. If you still do not know how much to use, start by incorporating a half-teaspoon and check the consistency of the mixture. You can also replace the vanilla extract with a teaspoon of another aroma. To find ideas, see the game on variant recipes. If you want the frosting to be lighter, use milk and not the whole cream.

If you want the buttercream frosting to be less sweet, add a pinch of salt.

5 Color the frosting. You can leave it as, but if you wish, you can also incorporate a few drops of liquid food dye or gel. Remember that some ingredients, like chocolate, make the frosting darker, which prevents the added colors from seeing each other.

6 Add the rest of the sugar. Incorporate it by whisking the mixture at high speed. You will get light and ventilated frosting. Beat it for about 2 or 3 min.

If it is too thick, incorporate a little more milk or cream. Start by adding a tablespoon and then add it to the need.

If the mixture is not thick enough, incorporate a little more icing sugar.

7 Use or keep the icing. Once it is ready, you can spread it on a cake or cupcakes or keep it in a sliding-closed freezing bag while waiting to use it.

Buttercream frosting is kept in the refrigerator for 2 weeks.

You can keep cakes and iced cupcakes for 3 days.

Chocolate buttercream  frosting

1 Prepare a double boiler. Heat it over medium heat. Pour a background of water into a saucepan and insert a large cul-de-poule into the top of the container. Make sure that the bottom of the cul-de-poule does not touch the liquid. Heat the double boiler on the stove and wait for the water to start to shudder.

2 Melt the chocolate. Put it in the cul-de-poule by distributing it at the bottom of the container in a homogeneous manner. Let it melt, stirring it frequently with a spatula to prevent it from burning.

3 Let the ingredient cool. When the chocolate is melted, remove the butt of the boiler and wait for its content to cool. If you incorporate the still hot chocolate in the frosting, the butter will melt.

4 Whisk the butter. Beat it until it is light and ventilated. You can use a manual whisk, an electric mixer, or a mixer on a base. It will take about 2 or 3 min for the ingredient to have the right consistency.

5 Incorporate the chocolate. If you whipped the butter at high speed, first reduce the speed of the device. Add the chocolate and beat the ingredients to mix them. It may be necessary to scrape the cul-de-poule with a spatula to take out all the melted chocolate

6 Add other ingredients. Beat the mixture at medium speed. Continue until the frosting has a smooth and homogeneous texture, without trace or lump.

If you don't like vanilla, you can replace it with espresso or very strong coffee.


7 Use the chocolate buttercream frosting. Once it is ready, you can use it to decorate a cake or cupcakes or put it in an airtight container and keep it in the refrigerator for about 2 to 3 weeks.

Take a look at these recipes:

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