The "new" buttercream
Easy and smooth buttercream that is easy, not too sweet and great for piping!
Ingredients
- 221 grams or 1 cup salted or unsalted butter , at room temperature
- 112 grams or 1/2 cups castor sugar
- 60 ml or 1/4 cups water
- 1 tablespoon vanilla essence or flavouring of choice
Instructions
- Make sure the butter is at room temperature . If you press it , it should show the indentation of your finger but shouldn't be all mushy. Beat the butter in a mixing bowl using a handheld electric mixer or stand mixer for 6-8 minutes at low speed until it is all smooth and almost white.You can also use a wooden spoon.
- Add in quarter cup of the sugar and 2 tablespoons of the water ( half amounts of both) and beat until fully incorporated and smooth. It shouldn't feel grainy . Scrape the bowl as needed.
- Add in the remaining quarter cup of sugar and 2 tablespoons of the water and beat until smooth and fluffy and not grainy . This will take about 4-5 minutes depending on your mixer.
- You can now add the vanilla / extract of choice and beat until incorporated. Your buttercream is ready to use!
- Mango buttercream : I added 1/4 cup thick mango puree from one mango for this mango buttercream that I used in my Mango and vanilla layer cake.
- Chocolate buttercream : I added 100 grams melted chocolate for this chocolate buttercream that I used in my Rocky road cake.
Notes
Also:
- This can be stored in the refrigerate for upto a week and frozen for two months. Bring to room temperature and rewhip to desired consistency before using.
- If you don't have castor or super fine sugar , pulse your regular sugar in the blender or processor once. You could also use granulated sugar but will need to beat the buttercream more.
- You can use salted butter if your butter is only mildly salted and you don't like too sweet a buttercream .