케이크주문제작 Buttercream is a sweet frosting that can be used as a topping, filling, or cake decoration. There are four main types of buttercream, and each has a different consistency, flavor, and shelf life.
When making buttercream, use real, high-quality butter. Substituting margarine or shortening will affect the texture and flavor of the frosting.
How to Make Buttercream
Buttercream is one of the most common cake frostings, and it is very easy to make at home. It typically consists of butter or shortening, powdered sugar, vanilla and sometimes other liquid flavorings or extracts. Buttercream can also be flavored with cocoa, melted chocolate, fruit compote or other flavors to use as a filling or as decoration.
Some people prefer to use a mixture of butter and shortening, while others like the richer taste of using all butter. The choice of which to use depends on the recipe, as well as if it will be served in warm weather or if it will be piping onto a cake.
Adding a sifted powdered sugar helps to avoid clogging piping tips and gives a light, fluffy consistency. Adding in the sugar in several batches, beating on low after each, also helps ensure it is incorporated evenly. Adding a tablespoon or two of milk, or even cream if desired, thins the buttercream out if needed.
Using unsalted butter helps to control the amount of salt added to the frosting. Unless a recipe calls for salted butter, it is usually best to avoid using 케이크주문제작 it in baking and frosting, as it can vary from brand to brand and there is no way to know how much salt is actually added. If you do need to use salted butter, it is a good idea to add in some extra sugar to compensate.
Buttercream is made from butter (or shortening) and powdered sugar for a sweet, fluffy frosting that can be spread, piped or used as a filling. It is often flavored with extracts, chocolate or fruit to add flavor. It can also be colored for aesthetic purposes.
To make the classic American buttercream, whisk together your butter and confectioner’s sugar until it is smooth and creamy. You can also add in a small amount of milk for extra moisture and a lighter texture. This is the most basic form of buttercream and the type that you can find in supermarkets.
When making this, it’s important to use unsalted butter. This gives the buttercream a richer flavor and prevents it from being too sweet. The butter should be at room temperature so that it will whip well.
Using too cold or too warm butter can cause the buttercream to split. When this happens, it can look curdled or grainy. It may also have a thin consistency or be difficult to work with.
Another variation is Swiss buttercream, which has a soft, airy texture that works well for decorating and filling cakes. To make this, beat egg whites with sugar until they hold soft peaks, then combine with butter. You can also add in melted chocolate or other flavors for additional flavor.
There are many factors that can affect the consistency of buttercream. For example, the butter must be at room temperature and the mixer should be running on medium-high speed. The beater should be able to whip it up into a light and fluffy consistency that feels good on your tongue, like soft meringue. If the buttercream is too stiff, it won’t hold up the details of a cake or be smooth enough to pipe flowers. To correct this, simply add a little milk or cream a few drops at a time until it’s the right consistency.
Another factor is the type of butter and your cooking environment. If your kitchen is warm and humid, you’ll want to consider using a combination of butter and shortening (or even all shortening). This will make the frosting more stable for serving in warmer weather.
Lastly, the amount of sugar and liquid used plays a big role in the buttercream’s texture. You’ll want to use sifted powdered sugar so that it incorporates well into the butter. When adding liquid, be sure to add it slowly so that the frosting doesn’t become overly runny. You can test the consistency of a buttercream by pulling a spatula through it. The icing should form a stiff peak that slightly curls back over itself. If it’s too thin, add more icing sugar; if it’s too thick, stir in some milk or cream.
Buttercream is a great blank canvas for flavoring and can be used in a variety of ways including filling, frosting and decoration. It can be flavored with extracts, spices, melted chocolate, jams and curds. The amount of flavoring that is added should not overpower the butter. If the flavoring is too strong it will create a very bitter or off-putting taste.
Vanilla is the most popular but there are endless options for making a unique and delicious buttercream. It is easy to add cocoa powder or melted chocolate to any recipe for a delicious chocolate buttercream, or to incorporate lemon curd for a fresh fruity flavor. Dried fruit powders such as apricot, strawberry or raspberry can also be used to enhance the flavor of any buttercream. Alternatively, try adding a bit of toasted coconut for a tropical touch!
Other types of buttercream include French and Ermine frostings. The latter is a richer and tastier version of buttercream that is made by cooking flour and sugar with milk before whipping it into softened butter until light and fluffy. It is also often flavored with vanilla and can be tinted using food coloring.
Unlike American or Swiss meringue-style buttercream that is whipped with egg whites, these other types of buttercream do not require refrigerating before use and can be served at room temperature. However, if the icing is to be stored for long periods it should be covered in plastic wrap to prevent a skin from forming.