Here are the recipes that I use for various buttercreams. I find the easiest way to make them is to stick them in a food processor (or your kitchenaid if you have one.) All these recipes cover 24 cupcakes or a standard 9" cake.
Vanilla Buttercream:
Vanilla Buttercream:
- 10oz/ 300g unsalted butter
- 1lb/ 500g icing sugar
- 2tsp vanilla extract
- 2-3tbsp whole milk.
Chocolate Buttercream:
- 8oz/ 250g unsalted butter
- 20oz/ 600g icing sugar
- 3oz/ 80g cocoa powder
- 80ml milk
Chocolate Fudge Buttercream:
- 7oz/ 200g plain or milk chocolate melted
- 4oz/ 100g unsalted butter melted (with the chocolate)
- 4tbsp milk
- 6oz/ 150g icing sugar
White Chocolate Fudge Buttercream:
- 7oz/ 400g white chocolate melted
- 10tbsp milk
- 12oz/ 300g icing sugar
Lemon Curd Buttercream:
See the fabulous caked crusader's blog: http://thecakedcrusader.blogspot.co.uk/search/label/buttercream
In fact just see all her buttercream recipes they're brill (although I still haven't braved the swiss meringue buttercreams since, well, the accident: oops.)
Thanks for your kind comment - I am a believer that buttercream makes or breaks a cake and it's really worth whipping up the butter on its own before adding the icing sugar
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