I have been intimidated by buttercream frosting since I started baking. I stick to good old fresh cream cakes for the same reason. However, a downfall of fresh cream is that it does not hold shape very well and melts easily. Hence, it is harder to make cakes with designs on it. I wanted to conquer my fear and try giving buttercream a chance. LOL. I spoke to a lot of my friends, who share a common love for baking, who gave me many recipes that just increased my fear instead of easing it. Then I called my dad. I had so many questions… What is the quantity of each ingredient? How long to whip it? When do I add the flavoring? He calmly says to me, “Tanavi, it is no big deal. It is just some whipped butter and sugar. You can do it!” It brought back memories of when I would go to elocution or debate competitions and would be so nervous right before getting on the stage. But Daddy would say, “It is no big deal. Just imagine there are all vegetables sitting in front of you. You can do it!” So I took my dad’s advice and some recommendations from my friends. Below are the results. It was creamy, light, and blended beautifully with colors. I finally conquered my fear over buttercream! I can see myself using this more and more now onwards.  

What you will need:

How to make it:

• The first step is to ensure that your butter is at room temperature. You do not want the butter to be too soft or too stiff. You have to be able to press the butter and it should hold its shape. That is the consistency you want.

  

• Beat it in a stand mixer for around 15 minutes. It should start turning pale. Occasionally stop and scrape the sides of the bowl to ensure that all the butter is whipped.

  

• Sieve the powdered sugar in the meantime. This step is very important so that you don’t get a lumpy buttercream.
• Add half the sugar to the butter and whip on a low-speed setting initially to prevent the sugar from flying and then on medium speed. Let it beat for around 10 minutes.
• Add the remaining sugar and repeat the above step.
• Add flavoring of your choice at this point and whip for another 10 minutes at high speed.
• You can also add 2-3 tablespoons of milk at this stage if you want to use the frosting to top cupcakes or just for cakes. I did not add milk since I wanted this frosting to be stiff to make flowers for a cake.
• Your frosting is ready.   

  

• You can add color to the frosting once it is ready and transfer it to piping bags with your desired icing nozzle.

  

• You can also store it for up to a month in the freezer. Just defrost it before using it. However, I would recommend making it fresh. Fresh cream can be made about a week in advance.

  

• Enjoy!