All buttercreams begin in the same way. In this tutorial Charlotte White has added a few basic flavour alterations to allow you to use your buttercream to complement your cake.
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1Roughly carve up the butter and beat in a freestanding mixer for 3 minutes until creamy. You can also do this using a handheld electric mixer or by hand, although you’ll find that the latter takes much longer. |
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2At this point, you can add your desired flavouring: vanilla, chocolate, lemon or caramel. |
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3Once your flavour is fully incorporated, add 250g icing sugar and beat for 1 minute. Check the consistency of your buttercream – you are aiming for the thickness of thick whipped cream – if your buttercream is too runny, add another 100g icing sugar. You will then need to beat the buttercream for a further 5 minutes, until the icing sugar is completely incorporated. |
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