{Buttercream Frosting : 101}

{Buttercream : 101} 

Buttercream frosting is sometimes difficult to get right and I'll let you in on a secret, you need to beat the crap out of it! Ha ha! I'm not kidding. 

The secret to a good buttercream frosting is whipping it with your hand mixer or stand mixer for a long time. 

For 12 cupcakes frosted high like these or a layer cake you will need:

250 grams butter softened

2 & 1/2 cups icing (powdered or confectioners sugar) sifted

1 tsp vanilla extract 

2-3 TB milk 

Gel colours (I used 3 drops of americolor tulip red and 2 drops of Wilton orange to achieve this coral colour) 

Americolor Gel available at Spotlight & Wilton available at Kitchen Warehouse

                         

So the method to this madness is as follows..... 

In your stand mixer add the softened butter and mix on high for 5 minutes until it turns light and fluffy. It really is important to give your butter the time to turn that pale colour to achieve the best results. 

Turn your mixer down to a slower speed and add your sugar a small amount at a time and once it's all in turn up the speed. 

Add the vanilla 

At this stage you will have a very thick consistency this is when you add the milk Tablespoon at a time until you have the desired consistency. 

Add in your colours at this stage and whip for a further 2 minutes scraping the sides and bottom as you go. 

                       

I used a large open star tip and used the 2 and a half swirl icecream technique. 

(Mostly because it's the only technique I've actually mastered lol) 

This buttercream will stay fresh in the fridge for a week. You will need to bring it to room temp and stir before using. 

Also, freezes for up to 3 months and will also need to be defrosted and brought to room temp and stirred. 

                    

The colour didn't come out in the pictures unfortunately but they are a lovely light coral colour. 

So that is a super easy buttercream frosting recipe. To make it into a lovely rich chocolate butter cream add in 1/4 cup cocoa and 1/4 cup of melted dark chocolate. 

Nothing left to do now but sit back with a cuppa and a good read.  

                      

Until next time, 

Stacey xx