I always get asked so many questions about the buttercream that I use for my cakes and cupcakes and looking back at my videos I have realised that my buttercream recipe video was one of the first videos I uploaded to my YouTube channel 7 years ago, so I thought it was definitely about time I created an updated video where I run through my recipe and try to answer some of the questions I get asked. So if you’re new to making buttercream or just can’t get it quite right this video is here to help.
The buttercream that I always use for my cakes is an American buttercream which creates a slight crust making it perfect under fondant or for keeping its shape on the top of your cupcakes.
12oz / 340g – Icing Sugar
6oz/ 170g – Room Temperature Salted Butter
1.5 tbsp – Milk
1 tbsp – Vanilla Favouring (or favouring of your choice)
To make my buttercream you will see in the video that I add all the ingredients into my stand mixer (you can also use a hand mixer too), starting on a low speed and increasing the speed for around 4 – 5 minutes. The longer you mix the buttercream the smoother and creamier it gets.
Buttercream that is too runny or just won’t set
I always get the most messages asking about buttercream either looks wet or that just won’t set when a cake is popped into the fridge. The main cause of this is using the wrong butter. In the tutorial I look at 2 different types of butter and how using a block of real butter really makes a difference in your buttercream. If you use a butter that comes in a tub even if it is specifically for baking, these work great in your cake mixture but when popped into the fridge always remain soft, so if you’re using these your buttercream is never going to fully firm up. You need a block of real butter (I prefer salted to unsalted, but it is down to personal preference on the taste) that when in the fridge is completely solid. This means when your buttercream covered cake or cupcakes are placed in the fridge the butter in your buttercream will go back to that solid state. Just remember to allow your butter to get to room temperature before making your buttercream.
Air bubbles in your buttercream
If buttercream is left even for a few minutes after it’s been made I find it can create air bubbles in your mixture. Before adding it onto your cakes or popping it into your piping bag use a spatula and spread it around the side of your bowl. This will push out alot of those air bubbles, bringing it back to the perfect creamy consistency.
In the tutorial I also cover colouring your buttercream, how to lighten your buttercream and how to use the same recipe for chocolate buttercream. I really hope you will find this tutorial useful in your cake making journey and if you have any other questions please leave them below. Plus if you haven’t already you can subscribe to my YouTube channel for more Free cake decorating video tutorials.
I have put a list below showing all the tools that I used throughout this video or if you would like to see all my favourite cake decorating tools just click here: https://www.amazon.co.uk/shop/cakesbylynz
AEG Stand Mixer (blue version): https://amzn.to/2TY6IJa
Piping bags I use: http://amzn.to/2xqeDlM
1M piping tip: https://amzn.to/32fXL2m
Raspberry Colour Splash: https://amzn.to/2XSvYF2
Violet Colour Splash: https://amzn.to/30fm7ZF
Sugarflair Super white Powder: https://amzn.to/32fPbkm
Sugarflaire Extra (red): https://amzn.to/3mTmx0j
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Plus why not save this tutorial for later and pin it to Pinterest