Creating Rich, Creamy Wedding Cake Buttercream Icing

Buttercream icing is a popular choice for wedding cakes, and can be made at home with just a few simple ingredients. The basic recipe includes butter, powdered sugar, and either milk or cream, but there are many variations and substitutions that can be made to suit different tastes and needs. For example, adding a pinch of salt can cut down on the sweetness, while substituting milk for cream can make the frosting thicker. Making buttercream icing is also a very simple process, requiring bakers to cream the butter and sugar together before gradually adding the liquid ingredients and whipping the mixture until smooth.

Choosing your ingredients

Wedding cake buttercream icing is a type of American buttercream frosting, which is made using butter, powdered sugar, and either milk or cream. The ingredients are simple, but choosing the right ones will ensure your icing is smooth, not gritty, and has the right consistency for piping and decorating.

Butter

Unsalted butter is recommended for buttercream icing as different brands of salted butter have varying levels of salt concentration, which can make your icing too salty. You want your butter to be soft but not melted – it should be similar to soft-serve ice cream in texture.

Sugar

Powdered or confectioners' sugar is used in buttercream icing. It is important to sift your sugar before adding it to the butter to get rid of any lumps and ensure your frosting is smooth.

Milk or Cream

Milk or cream is added to buttercream icing to adjust the consistency. The less liquid you add, the stiffer your frosting will be. You can also add more liquid to thin out the icing if it becomes too thick. Heavy cream is best, but milk or water can also be used.

Vanilla

Vanilla extract is added to buttercream icing for flavour. You can also experiment with other extracts such as almond, coconut, maple, orange, or lemon.

Mixing the buttercream

Now that you have gathered all your ingredients, it's time to mix the buttercream. Here is a step-by-step guide to achieving the perfect consistency:

Step 1:

Using a hand mixer or a stand mixer with a paddle attachment, start by whipping the butter on its own. This is an important step as it will ensure your buttercream is nice and smooth with minimal grit. If using a stand mixer, use a medium speed setting.

Step 2:

Add the butter and shortening (if using) to your mixing bowl and cream them together on medium speed until light and fluffy. This should take about 1 minute. You are aiming for a creamy, lump-free consistency.

Step 3:

Add the vanilla extract and give the mixture a quick mix to combine. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.

Step 4:

Turn your mixer to a low speed and gradually add the sifted confectioners' sugar (also known as powdered sugar) . Add the sugar slowly, about 1/2 cup to 1 cup at a time, and mix well between each addition. The mixture will start to look clumpy, but that's okay!

Step 5:

Once all the sugar has been added, increase the mixer speed to medium and beat the mixture for at least 3 minutes, or until it becomes whipped, fluffy, and creamy. You may need to stop the mixer occasionally to scrape down the sides of the bowl and ensure all ingredients are fully combined.

Step 6:

Now it's time to add the liquid! Gradually add your milk, cream, or water, a little at a time, until you reach your desired consistency. The amount of liquid you add will depend on how stiff or soft you want your buttercream to be. For a stiffer consistency, use less liquid, and for a softer consistency, add more. Continue beating the mixture at medium speed until it is light, fluffy, and completely smooth.

Step 7:

Finally, give your buttercream a taste. If it is too sweet for your liking, you can add a pinch of salt to cut the sweetness. You can also add flavour extracts such as almond, lemon, orange, or coconut, or mix in some fruit jam or curd for a fruity twist.

Your buttercream is now ready to use! If not using immediately, store it in an airtight container in the refrigerator. Bring it back to room temperature and rewhip before using.

Happy baking, and congratulations on your wedding!

Adjusting the consistency

Achieving the perfect consistency for your buttercream icing is crucial for a wedding cake. Here are some tips for adjusting the consistency to get it just right:

Whip the Butter First

Before adding any powdered sugar, be sure to really whip the butter on its own. This will ensure that your buttercream has a nice, smooth texture with minimal grit.

Sift Your Powdered Sugar

Sifting your powdered sugar is an important step to break up any large clumps that could otherwise end up in your icing. It also helps to create a smoother texture and prevents a grainy mouthfeel.

Add Powdered Sugar Gradually

Add your powdered sugar slowly, about 1/2 cup to 1 cup at a time, and whip well between each addition. This will help you control the consistency and avoid adding too much sugar, which can make your icing too stiff.

Whip the Buttercream for a Few Minutes

Once all the sugar has been added, give it a good final whip for at least 3 minutes. This will ensure that your icing is light, fluffy, and well-combined.

Adjust with Cream

If your buttercream is too stiff, gradually add milk, heavy cream, or water, a little at a time, until you reach the desired consistency. If it's too thin, add more sifted powdered sugar. Remember that you can always add more liquid or sugar, but you can't take it away, so it's best to add these ingredients gradually.

Room Temperature Ingredients

Be sure that all your ingredients, including the butter, milk or cream, and any flavourings, are at room temperature before starting. This will ensure that they combine easily and evenly, and help you achieve the right consistency.

Avoid Over-Whipping

Over-whipping your vanilla buttercream can create air bubbles, resulting in a less smooth and velvety texture. If this happens, you can get rid of the air bubbles by ditching the mixer and stirring the buttercream by hand with a wooden or metal spoon. Mash the frosting up against the side of the bowl to pop the bubbles.

Flavouring the buttercream

Vanilla Buttercream

Vanilla is a classic choice for buttercream and can be achieved by adding vanilla extract. This will give your buttercream a subtle, sweet flavour. Start with one teaspoon, taste, and adjust as needed. You can also use clear imitation vanilla extract if you want to maintain a pure white colour.

Citrus Twist

For a refreshing citrus twist, add some citrus zest or curd to your buttercream. You can use lemon, orange, or lime to add a tangy flavour. Start with a small amount, such as a teaspoon, and gradually increase until you reach the desired flavour intensity. If using curd, skip the cream and only add it if needed to adjust the consistency.

Fruity Flavours

Create fruity flavours using freeze-dried berry powders. Simply add a tablespoon at a time to your buttercream until you achieve the desired fruit flavour. You can experiment with different berries like raspberry, strawberry, or blueberry.

Chocolate Buttercream

For chocolate lovers, add some cocoa powder to your buttercream. Start with a small amount and gradually increase until you reach the desired chocolate intensity. You can also try melted chocolate or chocolate chips for a richer flavour.

Peanut Butter Frosting

If you're a fan of peanut butter, try adding peanut butter powder to your buttercream. Add a tablespoon at a time until you reach the perfect peanut butter flavour. You can also experiment with other nut butter powders, such as almond or cashew butter.

Caramel Frosting

For a indulgent touch, mix in some homemade or store-bought caramel sauce. This flavour pairs well with banana cake or chocolate cake. You can also add a pinch of sea salt to create a salted caramel buttercream.

Almond, Coconut, or Maple

For a more unique flavour profile, consider using extracts such as almond, coconut, or maple. These extracts can transform your buttercream into something truly special. Start with a small amount and adjust to your taste preferences.

Coffee Buttercream

Brew some strong coffee or use instant coffee granules to add a coffee flavour to your buttercream. Dissolve the coffee granules in a small amount of hot cream or milk, then add it to your buttercream. This flavour pairs well with chocolate cake or mocha cupcakes.

Playing with Colours

In addition to flavouring, you can also add food colouring to your buttercream to create visually appealing treats. Use gel food colouring or food paste gel to achieve vibrant colours without thinning out your buttercream. Remember to use colours that complement the flavours you've chosen.

Applying the buttercream to the cake

Now that you've made your buttercream, it's time to apply it to your wedding cake. Here's a step-by-step guide:

Step 1: Prepare the Cake

Before you start frosting, ensure your cake is completely cool. If your cake has a domed top, use a large serrated knife to slice a thin layer off the tops of the cakes to create a flat surface. This process is called levelling off the cakes.

Step 2: Create a Crumb Coat

Place your cake on a cake board or serving platter/cake stand. Using a large icing spatula, cover the top of the cake with a thin layer of frosting. Top with the second cake layer and evenly cover the top with a thin layer of frosting. Continue until you've stacked all your layers. Finally, use about 1-1 1/4 cups of frosting to spread a thin layer of frosting all over the top and sides of the cake. This thin layer of frosting is called a crumb coat, and it will help protect the outer layer of frosting from catching any crumbs.

Step 3: Refrigerate the Cake

Place the cake in the refrigerator to help set the crumb coat. This step is important, especially if your kitchen is warm, as it will prevent the buttercream from melting.

Step 4: Apply the Exterior Frosting

Remove the cake from the refrigerator. Using a large icing spatula and/or a bench scraper, apply the remaining frosting to the cake. For a decorative textured frosting, use a small icing spatula and run it around the cake while spinning the cake on a cake turner. This technique will create beautiful ruffles.

Step 5: Add Final Touches

After placing the small tier on top, you can pipe leftover frosting around the bottom of it to cover up any spaces or smears. You can also pipe dots of frosting with a round piping tip between the tiers and around the bottom of the whole cake to resemble pretty pearls. To smooth down any pointy peaks on these "pearls," simply moisten your fingertip with water and gently press down.

And that's it! Your wedding cake is now ready to be served and enjoyed.

Frequently asked questions