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Buttercream Icing Recipe / How to Make Perfect Buttercream Frosting

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.