| Difficulty: | |
| Prep time: | 10 min |
Buttercream reminds me of cakes when we were kids. A cake from the Woman's Weekly Cake Book was always finished off with buttercream. This recipe is to make your buttercream from butter with no substitute!
250g Softened Unsalted Butter
500-1000g Pure Icing (sifted)
1 Teaspoon flavour (clear vanilla, bubblegum, raspberry, choc mint, etc..)
Food colour (Concetrated Soft Gel Pastes are ideal as only a small amount is required)
Beat the butter in your mixer, add 250g icing sugar and flavour until creamy
Add pure icing sugar 1-2 cups at a time and food colour if required
Add water for shortening buttercream only a tablespoon at a time until desired consistency
Beat on high until soft & creamy
Use this buttercream for piping, crumb coating your cakes, ruffles and covering whole cakes.
If you require a stiffer buttercream, or need it to remain stable in a warm environment, the butter can be substituted with shortening. See our recipe for Shortening Based Buttercream. If you find your colour is changing due to the colour of the butter, try adding some titanium dioxide to your buttercream to whiten it prior to adding your gel colour.
