Difference between revisions of "Make Buttercream Frosting"
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== Ingredients == | == Ingredients == | ||
| − | === Ingredients for Basic Buttercream<ref>Food Network, [http://www.foodnetwork.com/recipes/quick-vanilla-buttercream-frosting-recipe.html Quick Vanilla Buttercream Frosting]</ref> === | + | === Ingredients for Basic Buttercream<ref name="rf1">Food Network, [http://www.foodnetwork.com/recipes/quick-vanilla-buttercream-frosting-recipe.html Quick Vanilla Buttercream Frosting]</ref> === |
* 3 cups (375grams) confectioners' sugar | * 3 cups (375grams) confectioners' sugar | ||
* 1 cup (225 grams) unsalted butter | * 1 cup (225 grams) unsalted butter | ||
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* Pinch of salt (optional) | * Pinch of salt (optional) | ||
| − | === Ingredients for Chocolate Buttercream Icing<ref>Martha Stewart, [http://www.marthastewart.com/351196/billys-chocolate-buttercream Billy's Chocolate Buttercream]</ref> === | + | === Ingredients for Chocolate Buttercream Icing<ref name="rf2">Martha Stewart, [http://www.marthastewart.com/351196/billys-chocolate-buttercream Billy's Chocolate Buttercream]</ref> === |
* 2 cups (450 grams) unsalted butter | * 2 cups (450 grams) unsalted butter | ||
* 12 ounces (350 grams) semisweet chocolate, melted and cooled | * 12 ounces (350 grams) semisweet chocolate, melted and cooled | ||
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* 5 cups (625 grams) confectioners' sugar | * 5 cups (625 grams) confectioners' sugar | ||
| − | === Ingredients for Meringue Buttercream<ref>Serious Eats, [http://www.seriouseats.com/recipes/2014/12/swiss-buttercream-meringue-frosting-recipe.html Swiss Buttercream, or Swiss Meringue Buttercream]</ref> === | + | === Ingredients for Meringue Buttercream<ref name="rf3">Serious Eats, [http://www.seriouseats.com/recipes/2014/12/swiss-buttercream-meringue-frosting-recipe.html Swiss Buttercream, or Swiss Meringue Buttercream]</ref> === |
* ½ cup egg whites (about 4 large eggs) | * ½ cup egg whites (about 4 large eggs) | ||
* 1 ¼ cups (280 grams) granulated sugar | * 1 ¼ cups (280 grams) granulated sugar | ||
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#Consider adding some coloring. You can leave the buttercream plain, or you can make it coloring by adding a few drops of food coloring or gel icing coloring. Keep in mind that some flavorings, such as cocoa powder, will already tint the icing darker, so the coloring will not show up. | #Consider adding some coloring. You can leave the buttercream plain, or you can make it coloring by adding a few drops of food coloring or gel icing coloring. Keep in mind that some flavorings, such as cocoa powder, will already tint the icing darker, so the coloring will not show up. | ||
#Add the rest of the sugar and beat the icing again using a high speed setting. This will give you frosting that is light and fluffy. You will need to beat it for about two to three minutes. | #Add the rest of the sugar and beat the icing again using a high speed setting. This will give you frosting that is light and fluffy. You will need to beat it for about two to three minutes. | ||
| − | #* If the cream is too thick, add some more cream, milk, or half-and-half. Start with one tablespoon, mix, then add more if necessary.<ref>Savory Sweet Life, [http://savorysweetlife.com/2010/03/buttercream-frosting/ Classic Vanilla Buttercream Frosting]</ref> | + | #* If the cream is too thick, add some more cream, milk, or half-and-half. Start with one tablespoon, mix, then add more if necessary.<ref name="rf4">Savory Sweet Life, [http://savorysweetlife.com/2010/03/buttercream-frosting/ Classic Vanilla Buttercream Frosting]</ref> |
#* If the cream is too thin, add a little bit more confectioner's sugar | #* If the cream is too thin, add a little bit more confectioner's sugar | ||
#Store or serve the buttercream. At this point, you can spread the buttercream over a [[Frost a Cake|cake]] or some [[Ice a Cupcake|cupcakes]], or you can store it in a plastic Ziploc bag or an airtight container until you are ready to use it. | #Store or serve the buttercream. At this point, you can spread the buttercream over a [[Frost a Cake|cake]] or some [[Ice a Cupcake|cupcakes]], or you can store it in a plastic Ziploc bag or an airtight container until you are ready to use it. | ||
| − | #* Buttercream will stay fresh in the refrigerator for 2 weeks.<ref>Serious Eats, [http://www.seriouseats.com/recipes/2014/12/classic-american-buttercream-recipe.html Classic American Buttercream]</ref> | + | #* Buttercream will stay fresh in the refrigerator for 2 weeks.<ref name="rf5">Serious Eats, [http://www.seriouseats.com/recipes/2014/12/classic-american-buttercream-recipe.html Classic American Buttercream]</ref> |
| − | #* Cakes and cupcakes frosted with buttercream will stay fresh for 3 days.<ref | + | #* Cakes and cupcakes frosted with buttercream will stay fresh for 3 days.<ref name="rf5" /> |
=== Making Chocolate Buttercream === | === Making Chocolate Buttercream === | ||
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#Cut the butter into cubes and set it aside. Cutting the butter will make it easier to add it to your recipe later on. It will also make it easier to mix. | #Cut the butter into cubes and set it aside. Cutting the butter will make it easier to add it to your recipe later on. It will also make it easier to mix. | ||
#Assemble a double-boiler and let the water begin to simmer. Place a heat-proof bowl over a pot filled with some water. The bottom of the bowl should not be touching the water. Set the pot on the stove and set the heat to medium. | #Assemble a double-boiler and let the water begin to simmer. Place a heat-proof bowl over a pot filled with some water. The bottom of the bowl should not be touching the water. Set the pot on the stove and set the heat to medium. | ||
| − | #Add the egg whites and sugar and mix until the sugar dissolves. If you cannot tell whether or not the sugar has dissolved, you can rub the mixture between your fingers. If the mixture feels grainy, the sugar has not finished dissolving.<ref | + | #Add the egg whites and sugar and mix until the sugar dissolves. If you cannot tell whether or not the sugar has dissolved, you can rub the mixture between your fingers. If the mixture feels grainy, the sugar has not finished dissolving.<ref name="rf3" /> |
#Let the mixture heat until it reaches 160°F (72°C). This pasteurizes the egg whites and kills any salmonella-causing bacteria. Be sure to use an instant-read thermometer. | #Let the mixture heat until it reaches 160°F (72°C). This pasteurizes the egg whites and kills any salmonella-causing bacteria. Be sure to use an instant-read thermometer. | ||
| − | #Remove the mixture from the double-boiler and continue mixing it until the egg whites become stiff. At this point, you can use an electric mixer or transfer it to a food processor with a whisk attachment. Use a medium-high speed. After about ten minutes, the egg whites will start to form peaks and turn stiff and foamy.<ref>Martha Stewart, [http://www.marthastewart.com/963913/swiss-meringue-buttercream Swiss Meringue Buttercream]</ref> | + | #Remove the mixture from the double-boiler and continue mixing it until the egg whites become stiff. At this point, you can use an electric mixer or transfer it to a food processor with a whisk attachment. Use a medium-high speed. After about ten minutes, the egg whites will start to form peaks and turn stiff and foamy.<ref name="rf6">Martha Stewart, [http://www.marthastewart.com/963913/swiss-meringue-buttercream Swiss Meringue Buttercream]</ref> |
#Reduce the speed and add the vanilla and butter. Turn the speed down to medium low, and add in the vanilla and butter. If you do not like vanilla, you can substitute with 1 teaspoon of another extract, such as almond. Click [[#flavoring|here]] for more options. | #Reduce the speed and add the vanilla and butter. Turn the speed down to medium low, and add in the vanilla and butter. If you do not like vanilla, you can substitute with 1 teaspoon of another extract, such as almond. Click [[#flavoring|here]] for more options. | ||
#* If you prefer your buttercream to be less sweet, then add a pinch of salt. | #* If you prefer your buttercream to be less sweet, then add a pinch of salt. | ||
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=== Adding Variations to Buttercream === | === Adding Variations to Buttercream === | ||
| − | #Use extract or flavoring oil to add some flavor.<span id=flavoring></span> You can give your buttercream a more interesting flavor by adding some extract, flavoring oil, or milk. Keep in mind that flavoring oils have a much more intense flavor than extracts, so you won't need as much.<ref>The Kitchn, [http://www.thekitchn.com/baking-tip-when-to-use-flavori-140218 Baking Tip: When to Use Flavoring Oils vs. Extracts]</ref> Here are some suggestions: | + | #Use extract or flavoring oil to add some flavor.<span id=flavoring></span> You can give your buttercream a more interesting flavor by adding some extract, flavoring oil, or milk. Keep in mind that flavoring oils have a much more intense flavor than extracts, so you won't need as much.<ref name="rf7">The Kitchn, [http://www.thekitchn.com/baking-tip-when-to-use-flavori-140218 Baking Tip: When to Use Flavoring Oils vs. Extracts]</ref> Here are some suggestions: |
#* 1 teaspoon of an extract, such as: almond, lemon, peppermint, or vanilla | #* 1 teaspoon of an extract, such as: almond, lemon, peppermint, or vanilla | ||
#* A few drops of a flavoring oil, such as: butterscotch, lemon, orange, or raspberry | #* A few drops of a flavoring oil, such as: butterscotch, lemon, orange, or raspberry | ||
| − | #Add some ground spices, instant coffee, or cocoa powder for extra flavor. Simply add the ingredients to the powdered sugar and mix well. Here are some suggestions:<ref>Better Homes and Gardens, [http://www.bhg.com/recipes/how-to/bake/how-to-make-frosting/ How to Make Frosting]</ref> | + | #Add some ground spices, instant coffee, or cocoa powder for extra flavor. Simply add the ingredients to the powdered sugar and mix well. Here are some suggestions:<ref name="rf8">Better Homes and Gardens, [http://www.bhg.com/recipes/how-to/bake/how-to-make-frosting/ How to Make Frosting]</ref> |
#* 1 to 2 teaspoons of a spice, such as apple pie, cinnamon, or pumpkin pie, will give you a more aromatic buttercream, perfect for those fall and holiday treats. | #* 1 to 2 teaspoons of a spice, such as apple pie, cinnamon, or pumpkin pie, will give you a more aromatic buttercream, perfect for those fall and holiday treats. | ||
#* 1 tablespoon instant coffee mixed with 2 tablespoons of water will give you coffee-flavored buttercream. You can also add in a pinch of cocoa powder for a mocha-flavored buttercream. | #* 1 tablespoon instant coffee mixed with 2 tablespoons of water will give you coffee-flavored buttercream. You can also add in a pinch of cocoa powder for a mocha-flavored buttercream. | ||
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#* Strongly-brewed coffee | #* Strongly-brewed coffee | ||
#* Liquor, such as Bailey's, Kahlua , brandy, or rum | #* Liquor, such as Bailey's, Kahlua , brandy, or rum | ||
| − | #Make a citrus-flavored buttercream. Use 1 to 2 tablespoons of lemon or orange juice instead of whipping cream, milk, or half-and-half. Once you have finished making the buttercream, stir in ½ teaspoon of lemon or orange zest.<ref | + | #Make a citrus-flavored buttercream. Use 1 to 2 tablespoons of lemon or orange juice instead of whipping cream, milk, or half-and-half. Once you have finished making the buttercream, stir in ½ teaspoon of lemon or orange zest.<ref name="rf8" /> |
| − | #Use jams to flavor the buttercream. Add up to 1/3 cup (110 grams) of your favorite jam into the butter and beat it until it is smooth. Mix in the powdered sugar and whipping cream, milk, or half-and-half as usual.<ref | + | #Use jams to flavor the buttercream. Add up to 1/3 cup (110 grams) of your favorite jam into the butter and beat it until it is smooth. Mix in the powdered sugar and whipping cream, milk, or half-and-half as usual.<ref name="rf8" /> Keep in mind that the jam will alter the color of the frosting. You can use any type of jam you want, but raspberry or strawberry jams will give you more traditional results. |
#Finished. | #Finished. | ||
