how do you make buttercream?

Question

is is caster sugar and butter!

Answer 1

wow, buttercream isn't just sugar and butter. there are two types of buttercream. rolled buttercream, which is somewhat similar to a rolled fondant, and a meringue based buttercream, which I much prefer. here is a recipe for the latter.


For a basic Meringue based buttercream, all you do is make an Italian meringue, and add butter to it. very simple. I'd start with about 4 egg whites, a cup of sugar, a tiny pinch of salt, and set it all in a bain marie. which is a bowl, set on top of a pot of boiling water. you don't want to scramble your whites. whisk them constantly. once the sugar has dissolved, which you can tell by sticking your finger into the mixture, take the whites off the heat and continue to whisk for 5 minutes or so. just until your meringue cools slightly so that when you add your butter, it doesn't break. then, while continuing to whisk, add 12 oz of butter (unsalted, of course), and whatever flavorings desired. continue to whisk until your buttercream is smooth and spreadable. due to its extremely high fat content, and relatively low water content, buttercream doesn't need to be refrigerated.

Answer 2

PLEASE DON'T PUT EGGS IN YOUR BUTTERCREAM

I make 1 dozen cupcakes almost every week and always make my buttercream this way:

Beat 250g of unsalted butter (make sure it's at room temperature so you don't have any lumps) until slightly whitened.
Add 1 teaspoon of vanilla essence (extract is better, but expensive) and beat until mixed. Scrape the sides of the bowl often.
Add 3 cups of sifted icing sugar one at a time and continue beating until mixed through.
Add 2 tablespoons of milk and beat through.
If the mixture is too soft, then just add more icing sugar until you get your desired consistency.
Hint: If you want WHITE buttercream, then add a TINY (use a toothpick to add it) amount of violet food colouring. This will remove the yellowness of the butter.
This will keep in the fridge for up to a week if kept in an airtight container.

Answer 3

Buttercream



50 g (2 oz) butter
100 g (4 oz) icing sugar, sieved
2 x 5 ml spoon (2 tsp) hot water






Beat butter until soft, gradually beat in icing sugar, water and any flavouring.
Vanilla: Add a few drops of vanilla essence.
Chocolate: Add 1 x 15 ml spoon (1 tbsp.) sieved cocoa powder with the icing sugar.
Coffee: Dissolve 1 x 5 ml spoon (1 tsp.) instant coffee in hot water.
Orange or lemon: Add finely grated rind of half an orange or one lemon. Replace the hot water with orange or lemon juice

Answer 4

Buttercream:

Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 3 minutes
Yield: enough for 1 (2-layer) 9-inch

4 eggs, room temperature*
1/2 cup sugar
1/2 cup dark corn syrup
10 ounces butter, cubed and at room temperature

In a large mixing bowl, whip the eggs until light and fluffy.
In a small saucepan bring the sugar and the corn syrup to a boil. Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely. Then use this to drizzle the sugar mixture into the mixing bowl with the eggs. The mixer should be on low speed until you finish drizzling in all of the sugar mixture.
Once the entire mixture of the sugar is incorporated, slowly add the butter pieces. Only add more butter when you can no longer see the previously added pieces. It will go fast at first and then slow down. Continue to whip until the mixture is creamy.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Answer 5

Buttercream Frosting

1 stick unsalted butter, room temperature
1 1/4 cups confectioner's sugar
3/4 cup plus 2 Tablespoons, heavy (whipping cream), chilled

Place all the ingredients in a food processor and process until light and fluffy, about 5 minutes. Stop the machine several times to scrape sides down.

Transfer buttercream to mixing bowl using a paddle attachment and beat on medium-high until the buttercream is white and fluffy, about 15 - 20 minutes. Stop and scrape down sides several times. **(If you do not have paddle use wisk attachment)

Use buttercream within an hour to frost or it will need to be rewhipped. Makes about 2 -21/4 cups frosting.

Answer 6

Butter
Confectioners sugar
Milk
Vanilla

Answer 7

I do half the quantity of butter to icing sugar and a few drops of vanilla essence. Too get a slightly different texture you can replace some of your icing sugar with castor or granulated sugar to have a bit of crunch,which can make a nice change.

Answer 8

Butter and icing sugar.

Answer 9

icing sugar and unsalted butter at room temp so that it is soft enough to mix with the icing sugar

Answer 10

No its icing sugar and butter mixed together very well until you get a soft cream consistency