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
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
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.