![]() The same goes for an environment which is too cold, and the butter won't incorporate into the sugar. Your environment is too hot or too cold: if the environment is so hot that the butter will melt at ambient temperature, then the buttercream will struggle to come together.Your butter should be soft to touch but not melted. Your butter is too hot or too cold: If your buttercream is split or curdled, it is due to your butter being too hot or too cold.It may also eventually set firm at room temperature if you live in a reasonably cool environment. Yes, if you refrigera te it: The buttercream it will set firmly in the fridge.The buttercream will set firm in the refrigerator. Increase speed to medium-high and beat until pale, fluffy and smooth.Īnd you're done! Use the finished buttercream to decorate your favourite sweets.Beat on low speed until somewhat combined.Add all of your ingredients into the large bowl of an electric mixer fitted with a whisk attachment.Slowly add more, beating well inbetween, until you reach your desired colour. Food colouring: use a couple of drops of high-quality liquid or gel food colouring then beat well.Start with ½ teaspoon of flavouring and add more to taste. I like using strawberry, lime, coffee etc. Can I use other flavourings? Yes! You can use any liquid flavouring to change the taste of your buttercream.Use a clear vanilla essence if you don't want visible vanilla seeds. I recommend a high quality (not alcohol-based) vanilla essence or extract. Vanilla essence OR vanilla extract: this gives your buttercream a much better depth of flavour.Note that strongly flavoured plant-based milks (soy, almond etc.) may impact the overall taste of the buttercream. Whole milk: you can also use skim, dairy-free milks, or even water.Making powdered sugar at home: to make powdered sugar, blend regular granulated sugar in a high speed blender or NutriBullet until it reaches a fine powder stage.This will make your buttercream grainy and may separate the frosting. Can I use other types of sugar? I don't recommend using other types of sugar.Icing sugar / powdered sugar: powdered sugar will dissolve easily into the butter mixture, giving you a super creamy, rich and stable vanilla buttercream.It won't largely affect the overall taste. Using salted butter: you can use salted butter instead of unsalted butter if you like.It also allows you to control how much salt you add, if you desire. Unsalted butter: I prefer unsalted butter for a sweeter, richer flavour.It will make enough buttercream frosting to generously decorate 12 cupcakes or 1 two-layer (20 cm / 8 inch diameter) cake. You can prepare this delicious frosting in under fifteen minutes and with only four ingredients. This smooth vanilla buttercream frosting is the easiest way to decorate your cupcakes, cakes or cookies! ![]()
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