Thursday, November 18, 2010
Best Buttercream for Cupcakes
Whilst this is a very simple recipe, it is by far the best recipe for icing that I've tried. Usually, buttercream icing is not my strong point. For some sad reason the butter separates or the texture is grainy. But in the last week, admist making christmas cupcakes (as pictured) and 'thank you' cupcakes for my teachers and peers, this has not failed once! It's a fabulous consistency for piping and smooth decorating strokes. Plus, it's super super delicious.
125g butter, cubed, at room temperature
1 1/2 cup icing sugar, sifted
2 tbsp milk, at room temperature
It is important to have the butter and milk at room temperature. Place cubes of butter in a large mixing bowl. Cream until the butter is as white as possible, say 2 minutes. Very gradually add half of the sifted icing sugar; beating continuously. Gradually add the milk; beating continuously. Very gradually add the rest of the icing sugar; beating continuously. Icing should be a smooth and spreadable consistency. Note, in the fridge it will harden.