Buttercream is essential for cupcakes and cake icing so definitely a recipe you need in your arsenal. Buttercream is really easy to make and only takes 15 to 20 minutes to prepare. This is the recipe I recently used in my Tripple Chocolate Cake. Before we get to the recipe here are some important tips, tricks and notes.
Buttercream Cake Frosting – Tips & Tricks
- Icing Temperature
- Buttercream temperature is important, too cold and you won’t be able to spread it, too warm and it will be too runny to apply. To get this right you need to get your butter to room temperature before you start. Then whip the butter until light and fluffy. If you need to refrigerate your buttercream, leave it out for 10-15 minutes to soften up again.
- Salted or Unsalted Butter?
- I always go with Unsalted but some recipes call for salted butter. The reason I always choose unsalted is that it gives me more control over the amount of salt (if needed).
- How long should I cream the butter?
- A good indication of when the butter is ready to add the sugar is the colour of the butter. Creamed butter will be pale and have a fluffy texture. It will also increase in size as air is added to the cream.
Buttercream frosting can be stored for up to a month in your refrigerator and up to 3 months in the freezer. Make sure to let it thaw properly before using it.
Buttercream Cake Frosting
- 3 cups Icing Sugar
- 1⅔ cups Butter
- Vanilla Extract
- Lemon Zest
- Cocoa Powder
- Whisk room temperature butter until light and fluffy, then Add icing sugar a few spoons at a time and keep blending at a medium high speed until well combined and creamy. Ifyou are adding additional flavours you can add them at this point.