Buttercream is a staple to all cake decorating. Used to crumb coat, pipe or as a simple spreadable filling.
The most difficult bit is getting the right consistency for crumb coating and piping. I always use this recipe and I find it always does just the trick. Use it at room temperature. If you store it in the fridge before use it will be too hard to pipe with.
The Perfect Buttercream
Difficulty – Easy
125 grams butter (or trex which is like butter only vegetable fat and pure white)
250 grams icing sugar (powdered sugar)
1 tablespoon vanilla extract (or milk if you want no flavour)
Whip up the butter to soften and add all the icing sugar and essence or extract. Whip for maybe five or so minutes until nice and fluffy. The icing will keep for up to a week well covered in a cool dark place. Just give it a wipe up before you use again. It will also freeze brilliantly.
If you want vegetarian buttercream use trex instead of butter.
Pure White Buttercream
If you need pure white buttercream use trex instead of butter.
TIP – To fill your icing bag place it in a pint glass and roll the top down to fill. This way your both hands are free and the task it much easier.
TIP – For piping two tone roses paint the inside of the piping bag the colour you want – say pink. Then add your buttercream and as you pipe you will get pink edged roses.
TIP – For easy crumb coating use a hot spatula. Have a bowl of hot water beside you to dip your spatula into. Don’t have it dripping with water. You just want it hot to make it slide more easily over the buttercream.