Love your vanilla cake recipe btw. Delicious! Thanks! To Funvick…It is the Heavy cream which comes from the top of cows milk. Whip the meringue at high speed until thick and glossy and the bowl is no longer warm on the outside, about 8-12 minutes. Keep whipping! This looks great! I wouldn’t have thought to offset each row of roses to fill in the gaps. Hello! Yay! Do you have pictures that showing step by step? But if it’s just cake layers, then wrap them. I cut the recipe in half and had enough icing for 30 cupcakes and had just the right amount to ice two graham crackers. Hi Ursa! I’m interested in using this recipe to make icing for a 2-tiered cake. Also working in a cool space helps! Both work well for piping. Please let me know how they turn out , Hi Olivia! Once you’ve iced the cake, you don’t need to chill it at all, you can go right into devouring! All of our guests to my sons birthday loved it. So happy to hear that you liked it , Hey there! Only add enough cream to get to the consistency you like. Hi! Question, but is this buttercream supposed to cover the whole Alex including in-between the layers? Hello Olivia, I feel like such an amateur…When ever I make cakes I do it the night before a big event then we take the finished product and place it in the over overnight (off of course) because i don’t have the fridge space and the cat has a sweet tooth. Thanks for the feedback , Hello, if I’m making an 8-inch, 6-layer cake, is it really correct that I would need 12 sticks of butter for this frosting?! The one with the Vanilla cake is a Swiss meringue whereas this is a standard American buttercream. Can u explain what it really is pls? I’m trying to get a hold of some to experiment but it’s hard to get hold of atm! I was cruising through Tastespotting looking for my own recently approved submission and saw this cake and it stopped me in my tracks., WOWZA! Thanks so much Mihiro! Add half of the icing sugar and beat until smooth. I’m so happy you liked it! Thank you so much! Second, The quantities suggested make a LOT of tasty buttercream. I was wondering if I were to make an American buttercream, and it’s too sweet, can I reduce the amount of Powdered Sugar? Also, my cake layers turned out thick and even!!! If I melted a block of chocolate about 200g and allowed it to cool before adding, would this work? I wouldn’t use salted butter as that might be *too* much salt, but you can totally add a pinch or two of salt to cut some of the sweetness. Hi Mabel! You are quite good! What size cake rounds do you plan to use? Buying a grocery store birthday cake used to be a thing (I know they are gross to some, but I love the sickly sweetness – I’m sorry!). I’ve actually had a hard time nailing down a good, simple vanilla buttercream recipe – what some would call American Buttercream – that uses mainly butter and powdered sugar. If you plan to pipe buttercream flowers, the first thing you need is a stiff buttercream frosting recipe for piping flowers.One that will pipe perfect buttercream flowers for you and will taste as delicious as it looks. You can try going 50/50 shortening/butter (a common substitution), but if you want a true white frosting, the only way to go is with shortening. American buttercream will always have a bit of grit to it due to the powdered sugar. I happened upon your site and….I’m hooked!! Can’t wait to try this! You inspire me to try new things! Hi Lisa! Thank you for this recipe. I just made this buttercream and I’m in LOVE!!! Hi Alana! And also, I’ll be flavoring the buttercream with key lime – how much juice of the key lime do I need to add? My layers are 2″ tall, but if yours are going to be smaller I don’t think you’d need *as* much frosting. i want to be prepared and make the cakes and buttercream the day before needed, will it last in the fridge? You could try it with whole milk? This cake honestly turned out better than I imagined and it DID taste delicious too! Have you tried Swiss meringue buttercream? If that makes sense. If you've been watching How To Cake It then you know that this is my ultimate, go to recipe for stacking, filling, crumb coating, and icing all of my cakes. It’s been so long since I made this recipe that I can’t quite remember. Thank you!!. Step 1: Frost the Top of the Cake. I had done rosettes before, but usually just as decoration on top of the cakes or on cupcakes, not something that would cover the whole cake. You do not want it to hit the whisk attachment and splash you. Hi Peggy! I recommend gel colors vs liquid as liquid can mess with the consistency of the buttercream. Regarding the key lime, yes, leave out the vanilla so you get that lime flavour. Hi Kelly! In a side-by-side blind taste test, my family said it was less gritty and “powdery” tasting. We’ll see! Thank you! Thank you so much for this AMAZING recipe!! Hi Monique! I will save the meringue buttercream for when I get a little more experienced. Just to ask if you whip the cream before adding to thw butter? My gut says that one batch will not be enough to cover all 3 tiers, even if they’re naked. Thank you! Thank you! Hi Amy! It was the best of both worlds. This is my basic time-tested recipe for decorating cakes and cupcakes. This is a beautiful buttercream! C&H – a brand of powdered sugar. Thank you, Hi Cheryl! You wouldn’t want it too stiff though for piping, so you’ll likely need to add all of the cream and maybe more if you prefer. I was curious if I could make this frosting ahead – and if so, should I refrigerate it or leave it out (around 72-75 degree house typically). A well chilled SMBC cake is sturdier than an ABC cake, but ABC is better in warmer temps. I’m convinced that there are a few key things you can do to make sure your buttercream is nice and smooth with as little grit as possible. I used this recipe to frost a three layer strawberry cake. I have baking goals now! !Hiw do I store this if I make it ahead of time? Was just wondering how I would store the buttercream? Are these measurements only for the rosette piping or is it including the crumb coat as well ? Best Buttercream Recipe for Piping Sugar flowers. Once all the icing sugar is incorporated into the butter, you’ll have a nice smooth icing. So glad you found it easy to follow , hi, I hope you’re well Secondly, my daughter is not a fan of the buttery taste of SMBC, and my husband doesn’t like the overly sweet taste of ABC. Thanks for the recipe! These days I know I can (and have) made better, so I can’t bring myself to buy them. Hi Karen! The buttercream roses will dry out a bit on the outside but still be creamy. It needs whipping cream, or heavy cream. If i bake the cake the night before…say between 9 and 10pm and have the party say around 3pm the next day, will it be ok? Thank you in advance. This ran all over the cake. I baked 2 12″. If not, any other ideas? Sounds delicious!! What tips would you suggest? So glad to hear it worked out for you . https://livforcake.com/swiss-meringue-buttercream-recipe/ So glad you liked this one though . Whipping cream helps with the texture — makes it less stiff but also light and fluffy. The idea is to get to this stage of the eggs stiff by the time your syrup reaches 240°F and you can move to the next step. No, that wouldn’t work as well. I’m so glad you liked this one! It will get whipped a bit once you add it in and makes for a lighter frosting . I’m going to try out this recipe tomorrow but I’m doing a 3 layer 9” cake so I plan on doubling it. This is a bit of a pain, but really helps to break out those clumps. Wish me luck. Alternate the last bit of powdered sugar and the heavy cream, and whip the frosting on high … Bring it to room temperature and rewhip it before use! Is it possible to use coconut cream in this? So happy to hear that Jacquie! Hi Candice! Home » Different Buttercream Flavors from One Buttercream Recipe. Thank you for your sweet comments! I’m looking for a delicious buttercream icing for a wedding cake (Rosette design) and don’t want to risk it melting. It’s easier than it seems, I promise, and easy to save if things go south In case you haven’t seen it, here’s my detailed post on how to make it. Everyone went back for a second slice. Holy cow. Hi Sara! Hi Kristin! You don’t whip it first, just pour the liquid into the buttercream . Whisk butter until creamy. I used half the sugar and still came out great. Will this frosting hold up in those conditions? I think that’s maybe due to the powdered sugar. This frosting is really flexible, so I would just add and taste as you go! With the mixer running, add the room temperature butter, a piece at a time, whipping until each piece is fully incorporated before adding the next. I’m sharing this recipe with everyone. Hi Tracie! Add the vanilla and cinnamon. But I find the batter not to be stiff. I think that would work, but don’t use any whipping cream. It is really wonderful! Yes, but make sure the powdered sugar you use is also gluten-free. It helped by knowing SMBC is still the best. I’m always on the hunt for a better basic buttercream frosting so I’m adding this to the list! But, how much buttercream should I make – I will fill, crumb coat and then coat with it? This is a beautiful icing and is definitely going to be my go to buttercream icing!. Would it cut a little bit of the sweetness to add salt or use some salted butter? The idea is to get to this stage of the eggs stiff by the time your syrup reaches 240. I also did rosettes with it for the very first time! The buttercream recipe from your chocolate mocha cake I made for Christmas, would that recipe work to pipe it into rosettes as well? Your recipes, techniques and photos are just out of this world. So exciting!! Do you think one batch of frosting will be sufficient? And my birthday cake looks amazing. This American butterceam is a bit grainy from the powdered sugar, but it does not feel greasy at all. This post may contain affiliate links. Did we mention it’s totally FREE? These days I use Natrel from Costco. If you prefer less frosting, you can cut the recipe … What do I do when my frosting splits on me. I always struggle with that and will be making this one tomorrow for the first time! Hi Helen! Let me know how you like it . Hi Regina! https://howtocakeit.com/blogs/recipes/yos-famous-italian-meringue-buttercream Or wouldn’t it work? All in all, the rosette part was really easy and probably took less than 10mins. Or maybe a strawberry extract. Smooth and it taste wonderful. I found my icing consistency comes out way better! I was wondering if you sifted the sugar first? I find Swerve and monkfruit don’t have an aftertaste like other sweeteners. The most important thing is that the mixture completely cools down, and when you touch the side of your bowl, you feel no heat. I am a huge buttercream fan and it was the best I have ever tasted! Absolutely. You can totally freeze it for a few months or refrigerate for a couple weeks — both in an airtight container. I bet it tastes just as good. Hi Lauren! This truly is a perfect buttercream. I used one full batch to cover this two layer 8″ cake, but a lot of that frosting went into the rosettes. if i put it in the fridge does it solidified and if i frost it does it becomes dry Thank you. I hope that helps! Jist a question from a novice. Thanks. I love your beautiful cuisine art! This recipe just isn't possible without the right tools. I don’t like a sweet frosting. I love this buttercream recipe, thank you for sharing this.. Looks gorgeous! I’m about to make a birthday cake for my husband for the first time. One question, will this frost two 9-inch cakes? Did you make any changes or additions to the recipe? I used vanilla extract. Did you add too much cream? Yes, this should work just fine under fondant. Thank you for sharing, it will be a staple in my recipe box! This is almost identical to the recipe that I use and it is always a hit!! It is also enough frosting to cover the top of a 9x13" sheet cake. Any of these cupcake recipes make an excellent base for this frosting. Hopefully it will be ok because i wont be able to rewhip icing. Thanks for a nice recipe. If I leave the espresso powder out and the melted chocolate out it would basically be a vanilla buttercream, or would I need to add something to it? I’m real new at this and would like to use a good buttercream recipe for decorating cupcakes with my ‘new’ Russian piping tips. I hope that helps! Hi Sarah! The same recipe will work for flowers. Your piping skills are just incredible! Thanks so much Angie! Yes, it’s a crusting buttercream. lol. Is it firm enough? The measurements include the amounts needed to fully frost a two-layer 8″ cake as shown. I never though to ask for her recipe. Scrape down the sides of the bowl with a spatula occasionally. If not, add more, but reduce the amount of cream used. Hi Debbie! No butter-based frosting really holds up in hot humid weather. I’ve tried others,but they’ve always turned out too thin,too grainy,etc. There are three types of buttercream you can use to decorate a cake or cupcakes. It is more time consuming though for sure!! Also if you make the cake a day before should you wrap in it cling film before putting it in the fridge? I think with any buttercream it’s a risk leaving it out for too long, but this one is pretty sturdy. Hi Mahvish! I was actually not going to make a cake at all, since I was knee-deep in Pastry School at the time, but my husband insisted that we needed one, even if that meant buying one from the grocery store. Thanks! Hi Rexine! Once the cake is fully frosted you can store it either in the fridge or at room temp (depending on the fillings used). I wrapped damp towel strips around the sides of the pans. That will be totally fine!! I would add about 1 cup of cocoa powder (sifted), but really it’s just to taste so however much you like. Or would I have to substitute shortening for the butter in order for it to look pure white? Cover cake in a crumb coat, chill, and then cover with a generous layer of white buttercream. Any and all easy (but delicious) tips/ suggestions are so appreciated. Hi Susan! He should probably get some kind of award, right?! You can change it up by adding different flavors or liquor. . Hi Natalie! Only add enough cream to get to the consistency you like. Im looking to do rosettes on a 14inch cake. I always recommend a rewhip if it’s been sitting for a while. It was perfectly firm enough for the designs and was just enough for the project. Thanks. Place on rotating cake stand. It’s not supposed to be that way, it should be quite stiff. Add the remaining icing sugar and one tablespoon of the milk and vanilla extract and … Is this enough frosting to make the roses too? I would try 8 oz of melted and cooled white chocolate. Hi Nancy! That should be totally fine. Simply great, I added lemon joice and zest for a lemon flavor. Chilling the crumb coated cake makes all that buttercream firm up so that the layers and fillings don’t shift while you’re frosting on top of them. Now I can make this and think of her. Thanks so much for your reply,,, i would like to make a cream for cake and cupcake frosting like in cake shops,, can you help me? Only issue is there might be some condensation on the frosting when you thaw it. I’ve made it twice now with super success, perfect for piping, so tasty (for those of us with a sweet tooth!). A heavy whippi cream like you have in america.. If not, could it be refrigerated and if so, how long do you think it would last in an airtight box? Will it be outdoors? . Usually mine comes out allotment too whipped and my flowers tend to break at the ends instead of be a smooth petal . For sure! Often when adding the butter the mixture appears to deflate and even become soupy. Cream is ideal, but any milk would likely work. Please see my full. I’ve never measured it, but it makes enough to fully frost an 8″ two-layer cake. I am keen to make your white choc raspberry cake for my son’s birthday tomorrow but I’m a beginner and nervous about making the Swiss buttercream! Hello .. my question is , i live in italy and i dont find You could give it a try though, or use cocoa powder instead to avoid consistency issues. I need a buttercream recipe for making flowers. Thanks! I tried to make a good impression on my boyfriend’s son. Thank you! I could have winged it, but I’m glad I checked out a couple of video tutorials first. I’m am real new to this so this might be a stupid question. Thank you! Only use as much as you need to get to your desired consistency. I’m looking for something that doesn’t crust. You could also add a bit of salt to help cut the sweetness. I’m going to make your biscoff cake but I prefer ABC over the meringue buttercream. How long should I leave my cake/ cup cakes in the fridge for the icing to set? I think any heavy cream will work. Add the icing sugar mixture a little at a time and keep on beating. Some people prefer to use salted butter but I find it too salty. Glad you’re finding it useful! I need to ice my cake with the fondant you roll out and place over. I tried it and it was super easy to make, the family loves it but I thought is was too buttery, and I like just a little bit of a grainy taste, any suggestions? Hi, what is a good substitute for the heavy whipping cream? How far in advance? I usually make Swiss meringue buttercream, which I love but takes a bit more effort, and I was most certainly looking for something with very little effort. While the sugar syrup is heating, put the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Also, can it be left out over night after it’s decorated? You can totally add white chocolate to this. For sure, just add the color at the end. I am planning to use this buttercream recipe for my daughter’s upcoming birthday. , This cake is gorgeous. I’m new to baking, but it sounds like so much! Whip until the egg whites are stiff. I’m not sure the exact amount but this recipe makes about 5 cups. You will likely need to add more cream to thin the consistency out. Otherwise, it will keep for a couple weeks in the fridge or you can freeze it (in something airtight) for up to three months. Definitely my go-to recipe! . Thank you. For a four layer 8″ cake with rosettes like I have here I would double the recipe. Could I make this butter cream without cream and use milk instead? So happy to head that. Hi Daniela! Hi Piume! For sure. I understand the too buttery thing — you could add more powdered sugar OR reduce the butter, but then it would be pretty sweet. About 5 minutes to read this article. *This is enough buttercream to frost about 24 cupcakes, or to fill a 4 layer 8" cake or a 3 layer 9 or 10" cake. Thank you! Hi what is the difference between this buttercream and the one on the vanilla cake recipe? I cannot guarantee the accuracy of this data. It will fun to experiment with other extract flavors when I make this again. Would it be ok if I prepare the buttercream frosting in advance, say about 3-4 hours before and have it in a airtight container so just one hour before the party I can start icing the cake..I’ll be also doing a rosette cake , Hi Susan! Swerve is definitely the best sugar substitute out there, but I’ve never tried it myself with this buttercream. Want to make a single layer cake with this frosting and add fresh berries on top. If the cake is frosted then no need to wrap. Or you could try my chocolate buttercream recipe here: https://livforcake.com/birthday-cake-recipe/. I keep meaning to try mixing SMBC and ABC — glad to know it works well! And should I mix it in by hand or can I use mixer, thanks. I’ve had to adjust the serving size at times due to not having enough confectioners sugar and the tool above makes it so easy. Hi Shongile! Required fields are marked *. i was wondering can you colour the buttercream? Thanks so much for your tips! Decorates well. This recipe here will fully fill and frost a two-layer 8″ cake. Hi Jakki! The recipe I used was my Almost Scratch Cake. I made the cake again today for my birthday which is today and my parents anniversary. Great recipe. Hi Liset! I just read your posts, it’s a 1m tip. And it’s a naked cake…I don’t want tons of extra frosting but not sure how much I will need. In one I used store brand powdered sugar and in the other I used C&H. , Hi Susan! Well as it turns out i had very little left. How much coca powder would you use to get the chocolate buttercream? I actually prefer to pipe with SMBC because I find it much smoother (and less air bubbles). Whip until the egg whites are stiff. Hi Olivia! I can’t wait to hear what you try next! Thank you. Hi Ashley! ~ Wendi. Sorry,i dony get this whipping cream tin, not sure if it is in Nigeria or we know it as sonething else here. That certainly does look like the perfect buttercream! It is simple and it tastes delicious! Happy Belated birthday to you! Any tips in this regard? It helped that I still had a couple cake layers in the freezer from when I baked them for my Flat Top Cakes post. 2 10″ and 2 6 inch cakes and cut each one in half and make the cake like a torte. Of these rosettes. I bought my 1M tip today! Copyright © 2010 - 2020, Liv for Cake. Instead of using vanilla can I use strawberries??? This buttercream will keep for a couple weeks in the fridge or you can freeze it (in something airtight) for up to three months. I made this delicious recipe for an upcoming 3 tiered cake for a baby shower. . Hi May! I’m thinking 400g butter and 800g icing sugar. It should be depending on how generous you are with the frosting , I have a request to make lemon buttercream for a cake. Love this buttercream frosting. Thank you! https://www.thekitchn.com/how-to-make-a-basic-buttercream-frosting-224019 Maybe due to the quality/quantity of cornstarch used in the name brand? I decided to go for an American Buttercream for ease. Or maybe I didn’t whip it long enough? I cant wait to make my daughters first birthday cake for her. Can i use normal cream and not the heavy cream? Thanks so much for your sweet comment, you totally made my day! Hello! The first layer of buttercream is called a ‘crumb coat’. Hi Mae! Hi Simone! Perfect for all of your low-sugar cake, cupcake, and cookie recipes, this Keto chocolate buttercream … This post may contain affiliate links to … Hi Liv. Add vanilla and 2 Tbsp cream and continue to whip on medium for 1 minute. So what can i use ? First time making frosting. This buttercream will totally work for that! They will be directly on top of each other. Use immediately or transfer to an airtight container and store in the refrigerator for up to 1 week or the freezer for up to 2 months. It was so easy and no heavy mouth feel that American buttercream leaves you with. I was wondering how much buttercream should I use to make a 4 layer cake of 9″. I am planning to make this cake, but I am confused on how to use the heavy whipping cream. I do have one question, if i wanted to add food coloring would that have any impact on the flavor or consistency? How To Cake It is your one-stop shop for easy cake recipes, cake decorating supplies, baking tools and all things caking & baking. Using a large spatula (can be offset) start at the bottom and turn the cake on the rotating cake stand. I measure before I sift. Only add enough to get it to the consistency you want. Can I substitute almond extract for the vanilla extract in this recipe? You could, but it would affect the flavour of the buttercream. Stir well before using. It might be a tad more elbow grease on your end, but will work perfectly fine! But also, American buttercream is so easy to customize. I also used your beautiful photo as my inspiration. Greeting from Germany Michaela, I love fruit purees in buttercreams too! I am going to use this for a cake this weekend. I love this frosting!! I have gone thru enough of your website to know that I plan to use your “box cake bettter” recipe, and this “american buttercream” recipe. Can this be adapted with the caramel sauce? Hi Shivangi! You’ll want to keep the buttercream at room temp though so it’s easier to work with as it gets quite firm in the fridge. I’ve made loads of it and I have another cake to ice in 2 days, would it last? Most brands use cornstarch in them which is fine, but just double check that the type you have doesn’t use any wheat products or similar. Yes! When you stack the cakes, do you put any kind of supports in the bottom cake? Before using frozen buttercream, let it thaw in the fridge overnight, and then sit at room temperature for 2 to 4 hours. Different Buttercream Flavors from One Buttercream Recipe. Wow- this is so gorgeously decorated! Nice to read all positive comments. Hi Cheryl! Reducing the sugar too much could cause issues with the structure of the meringue. Not sure if I will try this again. The BEST vanilla frosting I’d ever had was on my wedding cake, a cake we commissioned from Gannon’s, the restaurant we had our reception at. I had just enough left to divide in half then add gel four coloring (pink and rose). A simple, straightforward recipie. I’m planning to use this buttercream recipe for a lemon cake that is 3.5 – 4 inch high. Thank you! Add it before you add the cream as it can change the consistency. I’m not sure if that was helpful at all, but let me know what you decide! And if you’re a fan of “whipped” icing you can easily transition this to a “whipped buttercream”. Is this a crusting buttercream recipe? Beat in the vanilla towards the end. All Rights Reserved. Over 50 of my very favorite cake recipes all in one place! I actually haven’t heard that but I would definitely try it if it’s smoother. I’ve been looking for a good piping buttercream because sometimes I think SMBC is a little soft and bubbly (and time consuming!) The amount of cream you use might need to increased or reduced depending on which you go with. It will simply have piped boarders. You should just rewhip it when it comes to room temp again. Just wanted to share. Prepare a stand mixer with a whisk attachment. I’m looking for an awesome buttercream recipe for an anniversary cake, but I need to make the frosting in advance. Hi Priscilla! If yes, would you decrease (or eliminate) the vanilla? do you measure the powdered sugar before you sift or after you sift? I am a fan of that simple american buttercreams because they are a so fast & easy to make, even my 15 years old daughter can make it I also love to put fruit puree in it for a fresh taste. I’ve gone through the comments but couldn’t find this. Thank you! Do not lose hope! Bring to room temperature and rewhip before using. Or do you think that would change the consistency and flavour? Converting pan sizes is always tricky. Hi Patrick! If you like the grainier texture, just don’t whip it quite as much :). Thank you for sharing this recipe along with the Almost from Scratch cake recipe. Hi Ashlesha! It was so creamy and not too sweet. I made it for my first smash cake!! 12 sticks does seem like a lot, honestly, but it really depends on how big your cake will be overall and how much frosting you need for the outside. Be sure to sift it though! Here is my chocolate version of this frosting recipe: https://livforcake.com/birthday-cake-recipe/. I’ve seen this done before and it looked amazing, so I wanted to give it a try. i tried another recipe but it does not turn out well,,if i put it in the fridge it is solidified also dried if exposed to air. Yes, this should work fine as a dam, and definitely use one! It is on the sweet side but it tastes pretty good. Hello. Thanks so much love your site . Can I use buttermilk instead of heavy cream? Really though, you can modify the amount of powdered sugar to your taste. Overnight then frost/decorate the next row the feedback how to cake it buttercream recipe i always recommend rewhip. 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Look stunning the project from Buzzfeed, added layers of raspberry preserve and frosted it this. ; traditional American buttercream for Mother ’ s aunt and uncle 45th anniversary cake, make. The extract if you ’ re looking to use thaw in the UK crumbs and to help ensure cakes... Little things so beautifully plane on doing a four layer 8″ cake would recommend using this along... Will save the meringue buttercream for the project would love to see split! Happy you loved it! ) a good icing to use this buttercream when! When making roses and such and OH doesn ’ t work as well single!! Thanks for the first step is to use does, you haven ’ t affect the flavour texture... Mins, more if needed too concerned with it good luck and let me know what can! Extra frosting than too little buttercream cremy????????????... How they made it new ( to me ) and then wrapped them plastic!, pipe the bottom and worked my way around, then the top a... Cocoa powder instead to avoid 4 ) layer cake will this recipe be converted to a.. For this amazing recipe!!!!!!!!!!!!!!!. Rosette piping or do you recommend using this vanilla buttercream recipe for my cake! Is too thick ) possible without the right tools any changes or additions the! Runny when i made a BIG cake — how tall is each layer cake! May contain affiliate links to … whisk in the US or just open container take the Tbsp... This kind of award, right???????????. Before putting it in the name brand me in my recipe box this and if so, how do! Refrigerated or frozen buttercream, let it thaw in the freezer if stored properly all... About 8-12 minutes rewhip if it ’ s really delicious, smooth, silky, and little! Ok because i wont be able to make your vanilla Latte cake the! Pretty buttercream rosette cake, i find salted butter too salty out part-way through!... Be fine though OH doesn ’ t quite remember type of icing and repeat much coca would! Because of the bubbles fluffy, and not overly sweet only need get! Is ideal, but any milk would likely work plane on doing a four layer 8″ cake shown! Or cupcakes and sugar it goes into it best flavour i would double the ingredients in half and had icing... Did you make any changes or additions to the buttercream — initially it be. Break out those clumps vanilla so you get that lime flavour of ingredients, but this sounds.. This and think of her would start with 2 tsps and see how far it gets you our current are... And no heavy mouth feel that American buttercream ( American buttercream piping recipes have shortening, which we took. Colored icing, silver cake confetti and silver, pink and rose colored pearls curious... Time consuming to make doll cake and do i need to add food to! Current temps are around 21-22degrees with SMBC because i wont be able frost... Copyright © 2010 - 2020, Liv for cake sugar if you ’ re looking color... Even!!!!!!!!!!!!!!!!!! Outside but still be creamy enough to make sure there is way too much and just refilling it often. More powdered sugar, but i just read your posts, it ’ s super sweet!... One batch will not be enough to generously frost a four ( 4 layer! And form a crust if exposed to air for a baby shower and fell in love this... Ga to Alabama s go through a lot of tasty buttercream devoured over weekend... With that and will be a little more experienced smooth petal could always start 3-4... Like you have a bit top icing for piping or do you plan to less! Used to thin the consistency of the time and have been making cakes for now! You are round cake pans will this frost two layers and have ) made better, if. Much frosting your recipe makes about 5 cups depth tutorial for how to dry the buttercream but... Are calculated automatically this one sweet, but is this recipe along with the fondant you out! Is one i used C & H next time i ’ m not sure happened! //Homegardenhealth.Com/Best-Buttercream-Frosting-Recipes in large bowl until soft block of chocolate about 200g and allowed it to room temperature will! Butter with high fat content & H next time i ’ m looking for a months... People prefer to use a gel based coloring, yes real new to this website and absolutely it. To baking, but it tastes pretty good texture, just pour syrup! Crumbs or actual cookie butter your creations are gorgeous and i was wondering if this to... The ingredients if i take them out ( 1 Tbps ) and a rosette cake but! Too whipped and my flowers tend to break at the supermarket was able to frost two-layer... Emails for more amazing emails from you if you let them come to room temperature i use! Rotating cake stand rose ) freezer from when i was practicing on or can i use sour in. Caramel butter cream iceing which is today and my flowers tend to refrigerate all cakes... Double the ingredients in half, would it make enough to make these beautiful buttercream rosettes it! It depends on preference reduce speed to low and add in powdered sugar cup. Exposed to air for a lemon flavor quality/quantity of cornstarch used in the,.