All about Buttercream

Buttercream is an icing/frosting you that you can use as a filling, cover cakes and use to decorate. Buttercream is easy to make. There are many different ways to make buttercream. I think the name speakes for it self.

The ingredients in the recipe play an important role:

Shortening helps the texture of the buttercream. The more you use it the creamer it gets.

Flovoring gives the icing an enhanced taste. If you use clear flavorings, it will help you to achieve a pure white color.

Milk/Water will help you to get proper consistency

Meringue Powder is used to stabilize the icing. It helps to use Meringue power when making flower or other decorations.

Pure Cane Confetioners’ Sugar/ Powder Sugar This is primary ingredient.

Salt will add flavor but will also cut the sweetness of the icing. It really makes a difference. I’ve forgot to add it and I can tell a difference.

Ways you can make butter cream

When I took that Wilton class on decorating with buttercream, I learned the Wilton buttercream recipe.

Wilton Recipe

1 cup of shortening

1 lb Powder sugar/confectionery

1 tsp Vanilla, almond or butter

2 tablespoon Wilton Meringue Powder

A pinch of salt.

This recipe is good when having celebrations outside. This recipe buttercream holds up better outside.

You can make chocolate buttercream. To make chocolate buttercream, you will add ¼ cup of cocoa or three 1 oz unsweetened chocolate squares, meltedmelted, and an additional 1 to 2 tablespoons of water/milk to recipe. Mix until well blended.

I will tell you more about the thickness and tell you about some of the other recipes.

Thanks for reading my bolg. I hope you have a very blessed day.

Buttercream Continued

Buttercream Consistency

The consistency of the buttercream depends on the decorations you will be making.

Stiff Consistency

Use stiff icing to make and flowers that have upright petals, such as roes and sweet peas. If the icing is too thick it will cake and if it is not thick enough the flower petals will droop.

Medium Consistency

Medium consistency icing is to be use for boarders, figure piping and flowers that lay flat such as drop flowers and swirl flowers. To get stiff icing you will add one teaspoon of water or milk to each cup of of the stiff icing ( add an additional teaspoon water or milk when using a the full recipe. Make sure to blend it well.

Thin Consistency

Finally, you will use the thin consistency for writing, vines, leaves and icing the cake. You will want to add 2 teaspoons of water or milk to the stiff consistency icing (for full recipe you will add an additional 2 tablespoons of water or milk.

Ready-to-use decorating icing has the consistency for decorating. It’s a time saving option, but more expensive. You can buy the icing at some retail stores, at a craft store and you can buy it online. Canned icing that you use for the every day cake is too thin to decorate with.

There is a creamy white buttercream icing mix. You can get it at any retail store, craft store, and online. The buttercream icing is another option for making decorating buttercream fast. You just add butter of shortening, and milk. The icing mix will yield 1½ – 2 cups of buttercream –– it will be just enough icing to cover an 8 inch cake.

You can also purchased tube decorating icing. Tube icing is good for adding a small amount of color to your cake.

This wraps up the consistency of buttercream,

Next time I will tell you about the the different decorating bags (featherweight and disposable bags), the coupler, preparing featherweight and disposable bags, filling closing featherweight and disposable bag.

We need to cover all if this and more before I star posting pictures of the cakes I have done and how I made them. These topics are a must know because you need to know about buttercream.

If you want to see the cakes I made or live in Clinton, and need a cake you can visit:

Thank you for visiting and reading my blog and God Bless each and everyone of you.