Buttercream

The second time ever that i decorated cake with buttercream and i got a perfect texture for the buttercream icing. Just exactly what i wanted. Smooth, creamy, nicely flavoured buttercream that stayed on the cake and didn’t run! I’m so proud of myself 🙂

The first time i tried, it was for a birthday cake i made for a friend’s birthday and i wasn’t satisfied with the buttercream recipe as it was a bit runny and didn’t taste like i wanted even though those that saw and ate the cake said it was beautiful and tasted good. They didn’t seem to notice the major flaws i saw or maybe they were just being nice..heheee. Well, the saying goes..If at first you try and don’t get it right (fail), try and try again and so I tried again and i nailed it the second time. I mean texture and taste wise was perfecto! not necessarily my cake decorating skills. lol.. I’ll leave you to be the Judge of that. The icing was easy to work with, smooth and firm.

The cake was made for my beautiful mum on mother’s day. So here is to my readers-  the mums, mums to be, step mums and waiting mums..Happy belated mother’s day. The work of a mother is unending but it’s worth it all. For your efforts in improving your cooking and baking skills, for the good food you put on the table, I say welldone! Take it from me you’re doing just great and your labour shall not be in vain.

For buttercream icing :

INGREDIENTS (Decorates 10″ cake)

150g Shortening

150g Butter

600g Icing sugar (sifted)

1-2 teaspoon flavouring (Vanilla, Strawberry or any flavour of your choice)

DIRECTIONS

1) Bring shortening and butter to room temperature

2) Put the shortening in a bowl and whisk for about a minute.

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3) Add the butter and whisk for another minute .

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4) Add the flavouring and whisk.

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5) Now add the sifted icing sugar and mix well for about 5 minutes or till buttercream is smooth.

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K’s cuisine tip: Mix icing sugar in with spatula or hand first before using the electric mixer to avoid icing blowing everywhere. If using a stand mixer, use the bowl guard.

Buttercream is ready to use. This can be stored in the fridge or freezer to use at a later date but bring back to room temperature before using on cake.

Have fun decorating with buttercream 🙂

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26 thoughts on “Buttercream

  1. Luv u Kem! Luv all u r doing & tnx a million for awakening my luv for baking & improving my cooking generally. Bless u! Bless u!! Bless u more!!!

  2. Hi I love this blog cant stop going thru other educative recipes too. Pls fondant is made of what? can I make it in my small kitchen?

  3. Just seeing this now you are indeed a blessing to many homes. God will continue to bless and increase you . I have actually not tried my hand on any cake before, but with this tutorials, I believe I will be able to try. Can I get the shortening here in Nigeria? If yes what is it called. Thank you.

  4. Please is the recipe for the heart shape cake, cos I want to bake cake for on her birthday next month and I have the heart shape pan thesame size with your own.

  5. Been glued to your page for hours now. Thanks for making this look so easy to make. So many recipes to try out now. I will definitely give a feedback on the outcome once i try them out,

  6. thnks so much for the tips i really appreciate u. please can u demonstrate how it can be applied on the cake.

    1. Bridget,
      You’re welcome. The next time I decorate a cake, will make a blog post on the steps. Hope you’re subscribed to the blog so you don’t miss it.

  7. Tanks alot dearfor d tips u r a darlyn.pls can one use margarine in place of butter?nd also ‘crisco’ shortening,or is there a particular shortnening u cn recommend.tnks a million.

  8. Wow,dis luks so easy,will try it d nxt tym I bake,lovely cake u v got,happy mother’s day 2 u too.

    1. Awww…Thank u very much Omoh. It is extremely easy to make buttercream icing. Don’t forget to feedback when you try the recipe 🙂

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