Have you ever met someone who doesn’t love buttercream?
I’ve met lots of people who don’t like fondant. I’m actually one of those people! Ironic, I know.
If I have a piece of a cake, I will peel the icing off and discard it. Contrary to my 8 year old self’s norm of eating alllll the icing and leaving the cake.
Buttercream on the other hand…
Who can resist having a little taste of a bowl of freshly made, fluffy buttercream?
If you see a golden vanilla cake bursting with layers of light vanilla filling and it’s squeezing from the sides of the cake, how can you help but want to wipe a finger along and taste a big scoop of buttercream?
We do resist though because it’s frowned upon in every circumstance.
This one is red velvet and doesn’t it look extra appetising against the white cloud of buttercream?
I’m going to show you how to make buttercream so good that resisting a test dip will be near impossible.
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I use this buttercream for every version of my cakes. I use it to fill large cakes, crumb coat large cakes, pipe onto cupcakes, and for a gorgeous buttercream finish on wedding cakes. I use this single recipe for all my buttercream needs!
Whilst the recipe looks pretty standard, the reason this recipe is so good is the method. Follow it to a T and you cannot go wrong!
I have included the recipe to make enough buttercream to fill and apply two crumb coats to an 8″ round cake. To see how to fill and crumb coat a cake click here.
Halve the recipe to make enough to pipe 12 generous swirls on cupcakes. You may have some left over. This can be frozen and re-beaten once it’s brought back to room temperature. To see how to bake a Classic English Vanilla Cupcake, click here and if you want to learn how to pipe a two tone swirl, click here.
Some important notes:
A note on mixers:
I have owned both a Kenwood Chef and a Major.
If you are considering investing in a large mixer I would strongly recommend you go for the larger capacity one, the Major. The Chef (4.6L bowl) is okay to start with but it is for small batch baking. I had to upgrade mine to a Major (6.7L bowl) because the Chef couldn’t even take one of my 12″ cake mixes.
This is the affiliate link for my beautiful, faithful Kenwood Major
and this is the one for smaller Kenwood Chef
And if you need to physically fall in love with a mixer before you buy it then Kitchen Aid is probably the one for you- it’s all about the visual appeal of the spectrum of colours Kitchen Aid offer. I have never used a Kitchen Aid so can’t offer a review of them but I know of a few baking pros who use them and love them.
Don’t forget, there are more tutorials waiting for you.
If you need a reliable cupcake recipe you can click here.
To see how to pipe a two tone swirl (or it’s the same piping method for normal buttercream swirls) you can click here.
If you’re more into big cakes then you can see how to split and fill a cake with buttercream and how to add a crumb coat here.
Let me know what you make with this Ultimate Buttercream Recipe!