Hi everyone and welcome back.
Today I’m sharing with you a kitchen basic
and that is how to make perfect buttercream.
If you’ve ever made cupcakes you’ve probably
came across this icing before.
It’s incredibly popular and a staple for
baked goods.
Buttercream is quite easy to make but there
are a few tips that will make it perfect that
I am going to share with you.
So if you would like to learn how to make
the most perfect buttercream then just keep
on watching.
For basic buttercream there are three ingredients
you will need.
Room temperature butter, sifted icing sugar,
and lastly milk.
I’ll have the quantities in the information
box and a printable recipe on my website.
Start off by adding the butter to a medium
sized mixing bowl, or to a stand mixer.
You will need some sort of electrical mixer
to make buttercream, as doing this by hand
isn’t really an option.
Start to beat the butter.
You will need to do this for about 5 minutes
which seems like a very long time, but it
will make a huge difference.
As you can see here the difference between
the butter at the start and after 5 minutes.
The butter needs to be light and airy.
It will double in size and loose a lot of
it’s colour which if you are not adding
any colouring in is important.
Scrape down the bowl a few times during beating
just to make sure your beating everything
evenly.
Once you have been beating the butter for
at least 5 minutes and you have the right
consistency you’re ready to start adding
the icing sugar.
Make sure you have sifted it so there are
no clumps.
Add this about half a cup at a time, beating
for a minute in between each addition so the
icing sugar gets combined in well.
The buttercream should start to get a lot
thicker and harder to beat in the icing sugar
when you just have the last of it to add.
This is what the milk is for.
Depending on what you are using the buttercream
for depends on what consistency you want.
If you are piping you most likely would like
a thinner consistency than if you were just
spreading it.
Add the milk a teaspoon at a time, mixing
until you have the consistency you would like.
This is also when to add any flavourings or
colourings.
For piping the icing I am using a disposable
piping bag and a wilton 2D tip.
I will have both of these listed in the information
box if you’re interested in them.
Place the piping tip into the piping bag and
fold the bag over so it’s a lot easier to
fill up.
Fill the bag 3/4 full and twist the top to
seal.
Now you are ready to pipe.
Alternatively you can just use a knife to
spread the icing onto cupcakes, or a cake
or whichever item you would like to ice.
I hope you found this video helpful, thank
you so much for watching and I’ll see you
in my next video.
Bye.
