Buttercream Bliss: Crafting A Wedding Cake Masterpiece

Buttercream is a classic choice for wedding cakes, and for good reason. This versatile frosting can be tailored to fit any style, aesthetic, and wedding theme. It's created by combining butter, powdered sugar, and milk or sometimes heavy cream. Occasionally, the butter might be swapped for shortening, depending on the baker’s preference.

If you're looking for a simple and delicious vanilla buttercream recipe, you'll need four simple ingredients: butter, powdered sugar, vanilla, and cream. Here's a step-by-step guide to making this classic American buttercream:

- Start by whipping the butter on its own until it's creamy.

- Reduce the speed to low and gradually add in the powdered sugar, mixing well between additions.

- Once all the sugar is added, increase the speed to medium and beat for 3 minutes.

- Add vanilla and a small amount of cream, then continue to whip on medium for another minute.

- Adjust the consistency by adding more cream as needed, and whip until the frosting is smooth and silky.

This buttercream is perfect for a wedding cake, as it can be used for both the filling and exterior frosting. It's also stable enough to hold up for a few hours at room temperature, making it a great choice for indoor or outdoor weddings.

Now that you've mastered the art of buttercream, you can start planning your dream wedding cake!

Choosing the right ingredients

Butter

The type of butter you use can significantly impact the final texture and taste of your buttercream frosting. It is recommended to use unsalted butter at room temperature for the best results. Unsalted butter provides a neutral flavour that lets the other ingredients shine, and it reaches the perfect consistency for creaming and mixing. If you can't find unsalted butter, you can use salted butter, but be aware that it may affect the overall taste of your frosting.

Powdered Sugar

Powdered sugar, also known as confectioner's sugar, is a key ingredient in buttercream frosting. It not only sweetens the frosting but also helps create a smooth and creamy texture. Be sure to sift your powdered sugar before adding it to the butter to avoid any lumps. You may need to adjust the amount of sugar to suit your taste preferences, but typically, you will need a substantial amount to create a stable frosting that can hold up under different conditions.

Milk or Cream

When making buttercream frosting, you can choose between using milk or cream. Milk will result in a thinner consistency, while cream will make the frosting thicker and richer. If you're concerned about the frosting being too sweet, consider using milk instead of cream. However, if you're looking for a sturdier frosting that can hold up to piping and decorating, go with cream.

Vanilla Extract

Vanilla extract is a classic flavouring agent in buttercream frosting. It adds a subtle, sweet flavour that enhances the overall taste of the frosting. You can adjust the amount of vanilla extract to your preference, but a small amount typically goes a long way. If you want to experiment with different flavours, you can try adding extracts like almond, lemon, orange, or coconut.

Additional Ingredients

Depending on your desired flavour and consistency, you may want to consider adding some additional ingredients. For a chocolate buttercream, add cocoa powder. If you're making a citrus cake, add some zest or curd. For a peanut butter frosting, try using peanut butter powder. You can also incorporate freeze-dried berry powders for a unique fruit flavour. Just be sure to add these ingredients in small amounts and taste as you go to ensure you don't overpower the delicate balance of your frosting.

How to make American buttercream

American buttercream is the easiest style of buttercream to make and is a classic with home bakers. It is also known as simple buttercream and uses very few ingredients and steps. Typically, a ratio of two parts sugar to one part butter is creamed together with a small amount of milk and flavourings.

To make American buttercream, the butter must start at room temperature. Combine the butter, sugar, and flavourings in the bowl of a stand mixer fitted with a paddle attachment. Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes. Adjust the consistency with milk as needed.

American buttercream is slightly ivory in colour, thick in texture, and pipes easily. It is also sometimes referred to as "crusting buttercream" because it forms a thin crust after being exposed to air for some time. This characteristic can be desirable when doing intricate piping work or when frosting cookies that will be stacked.

A lighter variation on this buttercream can be made by whipping the butter for a longer period to make a whipped buttercream. American buttercream stands up well to being flavoured with extracts, spices, cocoa powder, and jams or curds.

If the buttercream will not be used right away, it must be stored in the refrigerator. It will firm up quite a bit and should be allowed to come back to room temperature before piping or spreading. Depending on how long it was stored, you may need to re-mix it quickly. It will last about a week in the refrigerator.

You can also add food colouring to American buttercream to achieve bright and vibrant shades. Use gel food colouring, rather than liquid food colouring, to avoid throwing off the consistency of the buttercream.

How to make Italian or Swiss meringue buttercream

To make Italian or Swiss meringue buttercream, you will need the following ingredients:

• Egg whites: Fresh eggs are recommended over carton egg whites as they whip up better and are vital to a stable buttercream frosting.
• Sugar: Use regular granulated sugar for the sugar syrup. Cook the sugar to the proper temperature (240°F) to ensure the sugar is stable enough to be whipped into the frosting.
• Butter: Unsalted butter is recommended, and it should be at room temperature to incorporate smoothly into the cooled meringue.
• Flavouring: Vanilla is a popular choice, but you can also use other extracts, fruit reductions, chocolate, or orange blossom water.

• Wipe down your bowl and attachments with lemon juice or white vinegar to ensure no traces of oil or fat remain, as this will prevent your meringue from whipping up.
• Separate your egg whites from the yolks.
• Beat the egg whites with a pinch of salt and cream of tartar in a mixing bowl.
• Slowly add in some sugar and continue beating until soft peaks form.
• Combine the remaining sugar with water in a pot and heat until the sugar melts and becomes clear. Maintain the heat until the temperature reaches 235-240°F.
• Drizzle the sugar syrup into the mixer with the egg whites. The meringue should be at the soft peak stage.
• Continue mixing until the meringue is cool.
• Switch to a paddle attachment and add room temperature butter one tablespoon at a time.
• Add your chosen flavourings and beat until the mixture is silky and smooth.

Now you have Italian or Swiss meringue buttercream! You can store it in the refrigerator or freezer for later use.

How to make cream cheese buttercream blend

To make a wedding cake with buttercream frosting, it is important to first prepare the cake pans by lining them with parchment paper rounds and greasing them with butter or non-stick spray. The cakes should then be baked and cooled completely before assembling and decorating. A crumb coat is often applied to protect the outer layer of frosting from catching any crumbs, and the cake can be refrigerated to help set the crumb coat.

For a cream cheese buttercream blend, you will need the following ingredients:

• Full-fat brick cream cheese (not reduced-fat or spreadable)
• Unsalted butter (softened to room temperature)
• Powdered sugar (sifted)
• Salt
• Vanilla extract

To make the cream cheese buttercream frosting, simply combine all the ingredients in the bowl of a stand mixer fitted with a paddle attachment. Beat the mixture for 4-5 minutes until smooth, light, and creamy, scraping down the bowl once or twice. You can also use a hand-held mixer and a large bowl.

• If your cream cheese frosting is too soft or runny, try putting it in the fridge for 10-15 minutes and then beating it again briefly.
• Cream cheese buttercream is softer than other types of frosting, so it is best to keep it refrigerated to prevent melting, especially during warm weather.
• This frosting can be stored in the fridge for a few days or frozen for up to a month. Bring it to room temperature and beat with an electric mixer until smooth before using.

How to make the frosting look good

To make your buttercream frosting look good, follow these steps:

Prepare the Frosting

Firstly, you'll want to make sure you have the right consistency. If your frosting seems too runny, try adding in all of the sugar or chilling the mixing bowl (and its contents) in the fridge for a bit—the butter may just be too soft. If it's too thick, add in a little more liquid or let the frosting sit overnight to give the sugar crystals time to melt.

Use a Crumb Coat

Apply a crumb coat to both tiers of the cake. This is a very thin layer of frosting that will protect the outer layer of frosting from catching any crumbs. After applying the crumb coat, refrigerate the cakes to help it set.

Use a Bench Scraper

Use a bench scraper to apply the crumb coat and exterior frosting layer. This will help you achieve a smooth, even finish.

Create a Textured Look

Use a small icing spatula and run it around the cakes while spinning them on a cake turner to create a beautiful, easy-to-achieve textured look.

Decorate

Buttercream is a versatile frosting that can be decorated in a variety of ways. Fresh flowers, fruit, and greenery are popular choices for wedding cakes, but you can also add sprigs of greenery, fresh blooms, or even chocolate drips! If you're feeling adventurous, you can even add a pop of colour to one tier or match the entire cake to your colour palette.

Frequently asked questions