![]() ![]() Whenever I make anything with icing sugar everything gets covered. How to stop everything getting covered in sugar when you make icing? Cook until the mixture thickens into a smooth thick roux, stirring all the time. Place on medium heat and cook for 30 seconds, whisking constantly. For icing using 250g butter and 500g icing sugar I find about a tablespoon of milk is the right amount, but I add it at no more than ½ teaspoon at a time as other factors such as the temperature of your kitchen can also impact how soft the buttercream gets and it’s easy to add more but impossible to take it out. Make ‘roux’: Healthy buttercream frosting starts with making your ‘roux’. Gradually beat in the milk a few drops at a time and check the consistency before adding more. For pure white frosting, add up to 2 tablespoons of clear liquid. Unfortunately you start with the butter at just the right consistency and then add a load of icing sugar causing it to thicken up. Medium Consistency: Add 1 teaspoon of liquid (light corn syrup, milk or water) for each cup of stiff frosting. I used to try it with my hand mixer but I found my arm going round and round with the beaters stuck in the lump of butter instead of the butter softening as I wanted). However, I find that if I forget, I can cut it into cubes and beat it on a high speed in my Kitchenaid mixer and it softens pretty quickly (this only works because I have a powerful stand mixer. The best idea is to leave it out of the fridge for a little while to soften. It’s important to ensure that your butter is soft in the first place – just spreadable (like you would use for that successful sandwich). ![]() So how do you get your buttercream to the right consistency? If you’re making my all-in-one vanilla sponge birthday cake, then this is the recipe I use for the buttercream. I’ve shown it here as cupcake frosting, but it’s extremely versatile and can be used for all sorts of cakes and desserts – cupcakes, sandwich/layer cakes, macarons and, my favourite, as a delicious buttercream layer beneath the fondant icing on the decorated celebration cakes I make for my family. Browned Butter Frosting: In large saucepan, cook butter over medium heat until light golden brown, stirring constantly. I was pretty pleased with the results *smug grin* so I decided buttercream finally deserved a place on my blog. Unfortunately the site is no longer live but she made it look so simple that I couldn’t resist whipping up some vanilla cupcakes and a batch of buttercream to give it a try. However, a couple of day’s ago I came across 3-second buttercream rose tutorial by Toni at This Mama. I think part of my reluctance to post was that I’m not the best at piping and so had no idea how to present it to show off it’s yummy deliciousness. I’ve been meaning to add a buttercream recipe to my blog for ages and just haven’t quite gotten around to it.
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