Buttercream, oh how I love thee!
I have been going back and forth about what my first blog post would be about. Should I talk about cheesecake? I mean, I am the self-proclaimed Cheesecake Diva. Or should I talk about cupcakes; seeing that I have a soft spot for those cute miniature cakes. As I was thinking about cheesecake or cupcakes, I thought about what is my favorite about my desserts, and then it hit me BUTTERCREAM! To put it simply buttercream is amazing! I can eat a good buttercream for breakfast, lunch, and dinner. Yes it’s that serious. Hi, I’m Kima and I am addicted to buttercream. Now that we have the particulars out of the way, let’s talk buttercream.
A great buttercream can take an average; simple cake to new heights. A good buttercream can take any cake from drab to fab! My favorite style of buttercream is American style buttercream (I just heard a collective gasp from buttercream purists). The reason being is American style buttercream is a cinch to make and tastes delicious. I hear some you shouting at your screens “American buttercream, is too sweet!” or some of you are shouting “Yuck!” I am here to tell you all that American style can be just as great as their fancy buttercream counters Swiss and Italian. Here are my tips and tricks to get the best American style buttercream.
1. Start with slightly chilled butter. This will aid in your buttercream holding it’s shape. 2 sticks of butter is a good number.
2. Use a combination of salted butter and unsalted butter. Don’t skip the salted butter! Salted butter aids in flavor, and will make your buttercream more balanced.
3. Use a ¼ cup of shortening. I live in a very humid state. Shortening helps stabilize my buttercreams. Don’t worry your buttercream will taste greasy or waxy. Your buttercream will have a slight crust from using shortening.
4. Cream your butter and shortening together. Whip for 2 minutes on medium high speed. This helps to break the shortening, so that your buttercream does not have that greasy or waxy feel.
5. Use 2 pounds of powdered sugar. I know it seems like a lot of sugar, just trust me.
6. Add your powdered sugar in batches, in between adding your sugar beat your buttercream for 2 minutes. When all of your sugar is added, it will look like dough, don’t freak out, we want it to look like that.
7. Now it’s time to add 2-4 tablespoons of heavy cream. Not milk, not water; use heavy cream. The fat content in heavy cream not only aids in flavor but will help our buttercream become nice and creamy. If your buttercream is still thick at heavy cream a teaspoon at a time until the desired consistency is reached.
8. Once you add your heavy cream, add your vanilla extract or whatever extract you choose (I love to use vanilla bean paste) just make sure to use 2 teaspoons.
9. Now that your extracts are added. Crank your mixer up to medium high and beat your buttercream for 6 minutes. I’m serious 6 minutes, step away from the mixer now. Go and do some jumping jacks, sing Whip It, or clean the kitchen, just find something to do and let that buttercream whip!
10. Did you let your buttercream whip for 6 minutes? Great, now your buttercream should be fluffy and creamy and delicious. Try not to eat at all, you do need to frost a cupcake or two. This buttercream recipe will frost a 4 layer 8 inch cake, or 48 cupcakes depending on much frosting you like on your cupcakes.
Trouble Shooting Tips:
*If you happen to use to to much liquid, that's ok add a little more powdered sugar.
* If your buttercream is to soft to your liking or it is not piping well, place your buttercream in the freezer for about an hour, then re whip your buttercream for about two minutes.
*Make sure ALL of your ingredients are fresh.
I hope you enjoyed this post. Happy buttercream making!