Buttercream is a cream widely used in pastry for filling cakes, cupcakes, for coating cakes to be covered with fondant, and many other uses. It is a very simple cream to prepare, but like all preparations, it has different variants. There are recipes that, in addition to butter, sugar, and milk, also use eggs, like in the meringue buttercream.
This recipe I propose is, in my opinion, the best one to use for decorating decorated cakes. I had tried many buttercream recipes, but after trying this one, I never left it. It involves using butter and margarine mixed with warm milk and sugar, simple, quick to prepare, and very sturdy.
I remind you of some recipes where I used it
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: for 12 cupcakes
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 254.32 (Kcal)
- Carbohydrates 29.04 (g) of which sugars 28.42 (g)
- Proteins 0.21 (g)
- Fat 15.71 (g) of which saturated 7.37 (g)of which unsaturated 8.05 (g)
- Fibers 0.00 (g)
- Sodium 56.35 (mg)
Indicative values for a portion of 53 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup butter
- 1 cup vegetable margarine
- 3 tbsp milk (warm)
- 2 3/4 cups powdered sugar
- to taste vanilla flavor (or flavor of choice)
Tools
To prepare the buttercream, I suggest using an electric mixer and a large bowl.
- 1 Electric mixer
- 1 Bowl
Preparation
The preparation of buttercream is really simple and quick, starting with softened butter and margarine, it will take just a few minutes.
The first step is to cream the butter and margarine; you can take them out of the refrigerator at least an hour before, or you can speed it up by microwaving them for a few seconds, but be careful they must not melt.
Add the warm milk and start mixing with the electric mixer at medium speed and make them homogeneous. While mixing with the electric mixer, add the flavor and gradually all the powdered sugar.
When the cream has absorbed all the powdered sugar and is smooth, it is ready.
NOTES
The buttercream obtained is very soft and velvety, it can be colored with food coloring and used for decorations. You can also use it to fill very moist cakes or to coat decorated cakes before covering them with fondant.
It keeps well for days if stored in the refrigerator covered, before using it for filling or decorating, bring it back to room temperature.
This recipe contains one or more affiliate links.
If you liked the recipe or have any questions, do not hesitate to comment here or on social media Facebook, Pinterest, Instagram and X.
Frequently Asked Questions
Can we substitute powdered sugar?
No, for the preparation of buttercream, I suggest using powdered sugar for its consistency but also because it contains starch that makes the cream stable for decorating.
