And i had never thought about adding double cream as usually i’ve seen just milk but these new tips and ingredients really became a game changer. After making this and alternating it a little, i used salted butter because i saw another recipe discussing the myth of unsalted butter etc and i’ve always used salted for baking but when using it in buttercream i think it just ruins it for me, so salted butter definitely helped! Also instead of just sifting the icing sugar (powdered sugar) once i did it twice, i never used to sift my buttercream and it sometimes would be grainy also i decided to purchase a better quality icing sugar i think that’s what helped. But i didn’t like them, then a lot of american recipes are just too sweet or have too many ingredients for my liking. I have been researching for a long time now, and found it difficult to find a british buttercream recipe i liked, as i’m from london. And this recipe was just that! Best recipe i have found. I LOVE this recipe, i tried it out for the first time recently as i have been making buttercream for some time now but i wanted to see if i could make it better, more creamier and less sweet. Tagged: baking, buttercream, buttercream recipe, cake, cake recipes, cakes, frosting, frosting recipe, recipe, vanilla, vanilla buttercream recipe, vanilla frosting.If you’re running into these problems, fear not! You can tone it down by adding room temperature whole milk, 1 tsp at a time, until it’s just right. When you dip your rubber spatula into the frosting, it should come out with stiff peaks, but when you pipe with it, make sure it’s not so thick that you have to put a ton of extra pressure on the bag or clog the piping tip. Add an extra 1/2 cup of powdered sugar per batch of the above recipe to achieve this. If you’re piping buttercream flowers, especially ones with petals that need to stand upright, you’ll need a stiff consistency. To achieve it, just add 1-2 additional teaspoons of room temperature milk to thin out the buttercream. This is the perfect consistency for painting with buttercream or writing a message on your cake. To test and make sure you’ve got a medium consistency going, you should be able to dip your rubber spatula into the buttercream and it will come out with soft peaks and spread easily when you move your finger over it. This buttercream recipe is medium consistency as-is, so it’s super easy to spread smoothly onto cakes. It works perfectly as a filling between layers, crumb coating, frosting a cake (especially if you want a smooth buttercream finish), and even decorating cupcakes with simple piping tips. This is the most versatile of all consistencies.

There are three types of consistency for buttercream that you need to know, and each one plays a different role in cake decorating. Tips for the best buttercream consistency To have enough for frosting and decorating as well, double the recipe. Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake.Here’s a quick video I whipped up to show you my method for making this buttercream recipe and all my tips for success: That means taking the milk and butter out and letting them come to room temperature for about a half hour to an hour before you start any mixing. The other secret to success? Room temperature everything. You can use any kind of vanilla extract or paste, but I always use bourbon vanilla (I get mine from Trader Joe’s!) to give it a rich vanilla flavor. Making sure you use a good quality vanilla extract or paste is one of the secrets to success. There’s nothing fancy about the way this recipe is made, but it will certainly taste like you whipped up something special! I’ve used this recipe for frosting countless cakes and cupcakes and I’m a big believer that a good vanilla buttercream is something every baker should have in their recipe box. I’ve tested a ton of buttercream recipes in my day, but my go-to is a super simple American buttercream recipe that I’ve tweaked to my liking.

Crumb coat