Servings: cupcakes
Buttercream
Here we have a delicious basic recipe for buttercream, which can be used for cupcakes or cakes. This recipe is easy to make, and the taste is absolutely fantastic. Buttercream can be used for all sorts of things.
Equipment
- Stand Mixer (option)
- Bowl
- Hand Mixer (option)
- Whisk (option)
- Piping Bag
Ingredients
- 250 gram Powdered Sugar
- 125 gram Butter Preferably room temperature
- 6 gram Vanilla Sugar
- 45 gram Cream
- Fruit color Can be omitted
Instructions
- Start by cutting your butter into small pieces/cubes.
- Find a large bowl (with high sides) and mix the butter together with all the other ingredients in it.
- Whisk it well until it is fluffy. This may take a few minutes, and you need to ensure that the cream does not clump.
- If your butter is too cold, it will create lumps. If this happens, you can use a stand mixer with dough hooks instead.
- Then let your cream chill. Let it stand for at least 2 hours, but we recommend 6 hours.
- The best tip, however, is to make the cream the day before and let it chill overnight. The cream can easily stand for up to 24 hours.
- Before using your buttercream, quickly whip it again to make it easier to work with and more airy.
- It is now ready to use.
- You can advantageously pour the cream into a piping bag to easily decorate your cupcakes or cake with it.
Notes
If you want to spice up your buttercream a bit, you can, for example, add a little grated lemon zest or 1 tsp. ground cinnamon to the cream.