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)