Basic Buttercream

Chef

Carol Deacon

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Cookbook

Fabulous Party Cakes and Cupcakes: Matching Cakes and Cupcakes for Every Occasion

Published by Tuttle Publishing

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Basic Buttercream

These are the amounts for what I have referred to in the instructions for the cake designs in this book as 1 quantity. If you are making a big cake you can double or triple the amounts. You can also make it ahead of when you need it. If covered, it will keep in the refrigerator for a week or can be frozen for up to a month.

CostInexpensive

Easy

Total TimeUnder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

Recipe CourseDessert

EquipmentElectric Mixer

Five Ingredients or LessYes

Type of DishDessert

Ingredients

1 cup softened butter (2 sticks/250 g)
4 cups confectioners' sugar (500 g)
1 teaspoon vanilla extract
1 tablespoon hot water

Instructions

Beat the butter until soft and creamy.
Add the rest of the ingredients. Bind together slowly then beat fast until the mixture is light and fluffy. If you are using a mixer and you let it beat the icing for 5-10 minutes you will find it turns the buttercream almost white. It is possible to do this by hand but you'll need big muscles! If the mixture is hard and unworkable, add a little more water. If it gets too sloppy, add more sugar.
Scrape the buttercream into an airtight container and cover until needed. Store in the refrigerator.