Ingredients
Instructions
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Notes
- This frosting is similar to the traditional American buttercream frosting and is great for piping decorations or frosting layer cakes.
- White chocolate bars are recommended for this recipe. White chocolate chips won't melt as well and can affect the consistency of the frosting.
- To Store: Frosting should be stored in an airtight container in the refrigerator for 2 weeks and can be frozen for up to 6 weeks. Bring back to room temperature and re-whip before using.
- To Color: Use Icing Colors or food coloring to tint frosting to any color without disturbing the consistency of the frosting.
- To cut sweetness: If your buttercream is too sweet, add a pinch of salt. Make sure it dissolves completely once mixed in. You can also opt for 1/2 cup salted butter rather than 1/2 cup unsalted butter to avoid overly sweet buttercream.
How To
Buttercream Frosting Consistency
Whether you're frosting a cake or piping decorations, the consistency of the frosting is key to getting the right results. Thankfully, it's easy to take your buttercream from stiff to soft consistency, and the other way around!
Buttercream Frosting Tips and Tricks
Did your homemade buttercream come out runny or too dry? Are your buttercream flowers drooping or is your frosting filled with air bubbles? We're here to help!
Buttercream Frosting Ingredients 101
Like all the best recipes, the perfect buttercream frosting comes down to using the right ingredients. Fat, sugar, liquid and salt are key to making the best frosting – but why?