Buttercream Recipe for your Cakes

Whats the best type of buttercream for your cakes.

American. Buttercream Recipe

The buttercream recipe I am about to share has been tried and tested hundreds of times and never fails. Kookies Kakery Cake School's students use this recipe and have clients coming back again and again.

'The best buttercream recipe ever - so fluffy and smooth and tastes amazing' - Sarah

So let's start off by talking about two different types of buttercream:

American Buttercream - this is typically made with icing sugar and butter with a couple of additional ingredients. This is a super simple recipe for beginners in cake decorating which wont overwhelm you.

Swiss Meringue Buttercream - this buttercream doesn't use icing sugar but uses a combination of egg whites, butter and sugar. Its not as sweet as American Buttercream but is a luxurious filling for your cakes. It's slightly more technical and takes a bit of practice to get it right.

The most popular buttercream used here at Kookies Kakery Cake School is American Buttercream, and here is the reason why.

It's extremely versatile and easy to use when decorating your cakes. It's super simple to make and a quick recipe that you can make within 10 minutes. American buttercream is also known as a no fuss recipe.

So here is the recipe below if you are looking for a delicious buttercream recipe and if you are just starting out in your cake decorating journey.

American Buttercream Recipe

Ingredients

These are the ingredients you will need for your recipe:

• 250g unsalted butter, room temperature

• 500g icing sugar

• 1 tablespoon of milk, room temperature

• pinch of salt

• 2 teaspoons vanilla extract

Method

1. In your stand mixer bowl, place the softened unsalted buttercream and using the paddle attachment mix on a medium speed for 7 minutes until pale and fluffy. (If you don't have a stand mixer then you can place in a bowl and use an electric hand held whisk.

2. Then add 250g of the icing sugar and mix for 2 minutes on a low speed. Once it has been mixing for 2 minutes stop the mixer and scrape around the sides of the bowl to ensure everything is incorporated. Then add in the remaining 250g of icing sugar and repeat for another 2 minutes.

3. Add in 1 tablespoon milk and vanilla extract and mix on a low speed for another minute.

The consistency should be a nice soft consistency and easy to apply to your cake. If it feels stiff you can add a couple of teaspoons of milk to soften.

I cant wait for you to try this recipe and feel free to comment to let me know how it goes or if you have any questions.

American Buttercream for your cakes

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