Buttercream is the right topping for muffins and cupcakes.
I’m a baker and make a 2-ingredient buttercream each week—right here’s my 15-minute recipe (Picture: Sophie Harris)
Historically made with simply butter and icing sugar, American buttercream is a staple for bakers when adorning muffins and cupcakes. There are a lot of kinds of buttercream, together with Swiss meringue and French buttercream, however many UK bakers go for American buttercream. It’s simple to make, tremendous steady, excellent for muffins, and made with solely two or three substances.
When made proper, it’s candy, fluffy, scrumptious and pale in color, an ideal base for meals colouring and muffins. I’ve perfected my recipe through the years, by hours of experimenting with totally different ratios to seek out the right steadiness of sweetness.
It is tremendous easy, and when you’ve mastered the fundamentals, you can also whip up a batch of my buttercream I exploit as a baker.
Components:
- 250g unsalted butter, at room temperature
- 375g icing sugar, sieved
- One teaspoon of vanilla extract
- Boiling water, if wanted
Technique:
Making the right consistency buttercream begins with the butter, which must be at room temperature.
In winter, it might take barely longer to achieve room temperature, so it might have to be left in a single day. In the summertime, it’ll solely take an hour or so.
I exploit my stand mixer to make my buttercream, however it may be performed with an electrical whisk too.
Place the butter within the stand mixer and let it combine for about 5 minutes. Scrape the perimeters down and blend it for one more 5.
My buttercream works completely on muffins (Picture: Sophie Harris)
The butter can be a lot lighter in color and silky easy. Add within the sieved icing sugar and beat collectively for a few minutes.
Add the vanilla, scrape the perimeters once more, and beat for one more couple of minutes till a scrumptious buttercream varieties.
If the buttercream is a little bit stiff, I add a tiny splash of boiling water whereas the mixer is on to loosen it.
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Sometimes, buttercream ratios are 1:2, however this has at all times been a little bit candy for me, particularly when there’s quite a bit on a cupcake.
My ratio offers the right steadiness of sweetness with out being sickly, and utilizing much less icing sugar additionally helps obtain the very best piping consistency.
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