Buttercream Wedding Cake Recipe For The Perfect Cake

Buttercream is a popular choice for wedding cakes, thanks to its versatility and style. It is made by combining butter, powdered sugar, and milk or sometimes heavy cream. The butter can be swapped for shortening, and additional ingredients like cocoa powder, peanut butter, liquor, or lemon juice can be used to add flavour. The type of buttercream used will depend on the baker's preference, the weather conditions, and the desired taste and texture. Italian and Swiss meringue buttercream, for example, are smoother and less sweet than traditional buttercream but may not hold up as well in warm temperatures. Ultimately, the choice of buttercream recipe will depend on the specific requirements and preferences of the baker and the couple.

Swiss Meringue Buttercream

• Fill a large pot with about 2 inches of water and bring it to a simmer.
• Place the metal bowl of your stand mixer on top of the pot of water to create a bain-marie (or double boiler). Ensure the water does not touch the bottom of the bowl.
• Whisk together the egg whites, sugar, and salt in the mixing bowl. Wipe the bowl with white vinegar before making the meringue, as a very clean metal bowl will make it easier to whip up the meringue.
• Cook the egg white mixture until it reaches 110ºF (43ºC), constantly whisking the sides of the bowl to distribute heat evenly. You can also test by rubbing a drop of the mixture between your fingertips to check for sugar granules.
• Remove the bowl from the heat and transfer it to your stand mixer with the whisk attachment. You can use a hand mixer and a large bowl, but it will take longer to mix.
• Whip the egg and sugar mixture on medium-high speed for 10 to 15 minutes, or until you reach glossy, stiff peaks.
• Pour the meringue into a shallow dish and refrigerate for about 10 minutes to cool to room temperature.
• Once the meringue is cooled, put it back in the stand mixer bowl with the whisk attachment.
• Add room-temperature butter and vanilla, and mix until combined.
• Whip the buttercream on medium/high speed until it is white, fluffy, and no longer tastes buttery. This can take 8-10 minutes. You can add a drop or two of violet food colour gel to counteract the yellow colour and make it whiter.
• Switch to a paddle attachment and mix on low speed for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This step is optional but recommended for a really creamy frosting.

This buttercream can be refrigerated for up to a week or frozen for up to 6 months. It is enough to frost and fill a two-layer 8" x 2" cake, or frost about 24 cupcakes.

American Buttercream

If you're looking for a simple and delicious vanilla buttercream recipe, American buttercream is a great option. It's perfect for those who want a less sweet frosting, as you can adjust the amount of powdered sugar to your taste. This frosting is also very versatile and can be flavoured in a variety of ways. For citrus, add 1-2 tablespoons of zest or curd. For other fruit flavours, use freeze-dried berry powders, adding 1 tablespoon at a time until you reach the desired flavour. If you're feeling adventurous, try a chocolate version or a peanut butter variation!

Italian Meringue Buttercream

Ingredients:

• Eggs (fresh, separated into egg whites and yolks)
• Granulated sugar
• Unsalted butter (room temperature, cut into 1-inch pieces)
• Cream of tartar
• Salt (optional)
• Vanilla extract (optional)

Method:

• Start by separating the egg whites and egg yolks. This recipe uses egg whites, so be sure to have a separate plan for the egg yolks.
• In a mixing bowl, beat the egg whites with salt and cream of tartar. You can use a stand mixer for this.
• Slowly add 1/3 cup of sugar to the egg whites and continue beating until soft peaks form.
• In a separate medium pot, combine the remaining sugar with 1/3 cup of water over medium-low heat. Stir until the sugar melts and becomes clear.
• Increase the heat to medium-high and maintain it until the temperature reaches 235-240°F (113-116°C). Use a candy thermometer for accuracy.
• Once the sugar syrup reaches the right temperature, immediately drizzle it into the mixer with the egg whites. Be careful not to hit the whisk and pour it down the side of the bowl.
• Continue running the mixer until the meringue is cool.
• Switch to a paddle attachment. Start adding the room temperature butter into the mixer one tablespoon at a time, along with the salt and vanilla (if using).
• Beat the mixture until the butter is fully incorporated and the Italian Meringue Buttercream has a silky, smooth, and airy consistency.

Pro Tips:

• Eggs are easier to separate when cold, but egg whites whip up better when closer to room temperature. Separate them in advance if possible.
• Ensure that your mixing bowl and equipment are clean and grease-free. Any grease or yolk in the egg whites will prevent the meringue from setting up properly.
• Monitor the temperature of your sugar syrup closely. If it gets too hot, it can affect the final product.
• If your buttercream breaks or looks curdled, don't panic. It will come together as you continue to add the butter and beat the mixture.
• Italian Meringue Buttercream can be stored at room temperature for 2-3 days, refrigerated for up to 2 weeks, or frozen for up to 3 months.

German Buttercream

Step #1 - Prepare Pastry Cream

Make your custard in advance and chill to set. Refer to my How to Make Pastry Cream post for a detailed tutorial.

Step #2 - Bring your Butter and Pastry Cream to Room Temperature

The pastry cream will be thick and gelatinous and needs to be rewhipped before use. I just do this by hand with a whisk. It smooths out very quickly.

Step #3 - Beat your butter until Pale & Fluffy

Don’t skip this step. Whip it for a good 3 minutes on high. I use a paddle attachment because I like that mine scrapes the sides of the bowl, but you can use the whisk attachment if you prefer.

Step #4 - Add Pastry Cream a bit at a time

Slowly add the pastry cream about 1 Tbsp at a time while the buttercream is whipping. This is kind of like adding butter to a Swiss meringue buttercream. Incorporate it slowly.

I just used a regular soup spoon to add it in, it doesn’t have to be precise.

Step #5 - Beat until fluffy and smooth

Once all of the pastry cream is incorporated, beat the buttercream on high for 2-3 minutes until it is smooth and fluffy. Taste it to see if you want to add any more vanilla or powdered sugar for sweetness.

Since the buttercream is made mostly of butter (yellow) and pastry cream (yellow-ish), it will be more on the yellow side. Again, whipping that butter will really help lighten it up!

Storage and Perishability

You can store German buttercream like any other. It will last for a week or two in the fridge or can be frozen for up to 3 months. Bring to room temperature and rewhip before use.

I like to store mine in an airtight container in the fridge, but if I’m freezing it I spread the buttercream on a large sheet of plastic wrap, wrap it up, flatten it, and place it in a freezer bag.

French Buttercream

A French buttercream recipe from ZoëBakes combines egg yolks, sugar, and butter. The sugar is cooked into a hot syrup, which is then carefully poured into whipping egg yolks. This step usually requires a candy thermometer and can be replaced by cooking the yolks and sugar over a double boiler. The cooked yolk mixture is then whipped, and butter is added to it. The resulting buttercream is ultra-rich, with a creamy colour.

Frequently asked questions