Sufficient for 12 cupcakes to give a big dollop or to cover 1 cake of 20 cm
This cream is a light and less sweet version of the American Buttercream.
The basic ratio of an American buttercream is 2 parts sugar to 1 part butter, in which a little milk is processed. However, this one is sweet…
My variant is subtly sweet, and can be added with any flavor and/or color.
The cream is nicely sprayable and silky soft to cover a cake.
- 250 gr unsalted butter at room temperature (take a quality butter! It will only benefit the result. Light versions are really out of the question here).
- 100 gr of water at room temperature or semi-skimmed / whole milk is also allowed (for milk, keep in mind that this has a shorter shelf life).
- 110 gr icing sugar, if you prefer sweeter, you can of course use more.
- Optional: 1 tbsp vanilla extract or other flavors, gel food coloring or paste food coloring.
A stand mixer works best for this, but a powerful hand mixer is also possible.
Break the butter into pieces in the mixer bowl. Use a spatula attachment and mix the butter until creamy white on medium to high speed . This takes more than 10 minutes!
Scrape the bowl regularly so that all the butter is nicely white mixed. The butter will become fluffy.
Meanwhile, dissolve the sugar in the water or milk. Add the flavor already.
When the butter is creamy and white, add the liquid in 2 to 3 parts. Don’t worry if you find it doesn’t seem to mix. Keep going, you will notice that the butter will gradually absorb the moisture!
Start on low speed until the portion of liquid begins to mix. Then beat on medium speed until this particle is incorporated. Continue until the liquid is mixed.
Then beat the cream again on medium to high speed for a good 5 minutes.
The cream is now ready to use!
You can give it color by using gel dye or coloring paste.