March 31st, 2010 |

Buttercream Frosting Technique

The most frequent question I get asked about cupcakes is regarding how to make buttercream frosting. I get told it turns out too runny or too thick. So I thought I’d share with you a buttercream recipe that I use, that works like a treat each and every time.

Vanilla Buttercream Frosting

250 grams unsalted butter, at room temperature

400 grams icing sugar

1 tbs milk (optional)

2 tbs vanilla extract

Place the butter in a large mixing bowl and cream for 5 minutes. Scrape down sides of bowl occasionally. Add sifted icing sugar, milk and vanilla. Beat for a minute further. Add food coloring as desired.

Buttercream can be stored to up to three days in an airtight container in a cool place. Do not refrigerate.

Now that you have perfected making buttercream, it’s time to decorate. A really simple, yet effective way to decorate cupcakes is to pipe the buttercream in a rose or flower design.

First, you’ll need a closed star piping tip. I like to use a Wilton 2D tip. Pop the piping tip into a piping bag and fill with buttercream. Starting from the center of the cupcake, work your way to the outside in a circular motion. If you don’t get it the first time, please keep practicing, you will get the hang of it in no time and be producing beautiful cupcakes like these!

~Sharnel, My Life My Loves

Images: yellow cupcake with pink butterfly (by me!), cupcakes (shamsD via flickr.com)