Making buttercream always sounds like a fuss but if you read this blog maybe it won’t be that big of a fuss or maybe it won’t be a big deal at all and you’ll be an expert!
Ingredients:
170 grams softened butter
1+1/2 cup powdered sugar
1 tsp vanilla extract or 1/4 tsp almond extract
1/8 tsp salt
Method:
1) Using a hand held electric mixer start beating your butter. Beat your butter really well for about 5 minutes. You want the butter to be pale and fluffy. Scrape the sides as you beat your butter.
2) Gradually add the sugar into the butter a spoonful by spoonful. You want to beat the sugar in really well. The buttercream should not feel grainy. At this point you should have a fluffy frosting which should be white in colour. If not white then beat for a longer time.
3) add in the salt and the vanilla and beat for another minute. Add in a tablespoon of milk at this point if the buttercream feels to stiff.
4) to dye your buttercream use a few drops of gel food colouring. Do not use liquid food dye as that will make your frosting runny.
5) to store your buttercream, put it in an airtight jar and it stores well in the fridge for upto a week and in the freezer for about two months. To reuse after storing simply, defrost the frosting and beat again for about 4 minutes.
I hope this post solved all your buttercream queries, if not then you can ask away below!
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