The Vanilla Buttercream recipe below is great for those who are pressed for time or new to cake decoration. The Italian Meringue Buttercream recipe is a little trickier and requires more time, but is well worth the extra effort as the taste and texture are superior.
Vanilla Buttercream
Time to prepare: 10 minutes
Makes: About 1 ¾ cups
Frosts: 13 x 9-inch cake generously, or fills and frosts an 8- or 9-inch double-layer cake
This simple no-cook icing recipe, from Betty Crocker, is easy to make when in a hurry. However, because the sugar is not dissolved in a liquid, it tends to have a grittier texture than other types of buttercream. It is also very sweet to the taste, so some adults do not favour it. This icing would be well suited to a child’s birthday cake.
Ingredients
- 3 cups powdered (icing, or confectioner’s) sugar
- 1/3 cup butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 to 2 tablespoons milk
Preparation
- In a large bowl with high sides, mix the icing sugar and butter with a wooden spoon, or an electric mixer on low speed. Add the vanilla and 1 tablespoon of the milk.
- Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. If the frosting is too thick, beat in more milk, a drop at a time. If the frosting becomes to thin, add more powdered sugar and beat.
Italian Meringue Buttercream
Time to prepare: 30-45 minutes
Makes: About 4 ½ cups
Frosts: Generally frosts a 9-inch three-layer cake, with leftover icing for decorating
This recipe, from Martha Stewart Living, requires more equipment, and more experience in the kitchen to get it right. A candy thermometer is essential, and a stand mixer would be of great assistance. If a stand mixer is not available, a second adult can help make this recipe. This frosting is light and fluffy, and not quite as sweet as the Vanilla Buttercream. As well, because the sugar is dissolved in water before it is added to the egg whites, the texure is smooth and creamy.
Ingredients
- 1 1/4 cups sugar
- 2/3 cup water
- 5 pasteurized egg whites (the kind sold refrigerated in a carton)
- Pinch of cream of tartar
- 1 pound (4 sticks) unsalted butter, chilled
- 1 teaspoon pure vanilla extract
Preparation
- In a pot over medium heat, bring the sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (this is commonly referred to as soft-ball stage).
- Meanwhile, place egg whites in the bowl of a stand mixer fitted with the whisk attachment, and beat on low speed until foamy. Add the cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
- With the mixer running, or with the second adult operating a hand-mixer, add the syrup from the pot to the egg whites, beating on high speed until the mixture is no longer steaming, or about 3 minutes. Add the butter bit by bit, beating until spreadable, approximately 3 to 5 minutes; beat in vanilla. If the icing curdles or separates, keep beating until it is smooth.
Variations
Lemon Buttercream: Substitute lemon juice for the vanilla. Some grated lemon peel could also be added.
Mocha Buttercream: Omit vanilla and substitute ½ teaspoon of instant coffee dissolved in 1 1/2 teaspoons of water or milk.
Irish Cream Buttercream: Substitute a small amount of Irish Cream for the vanilla. Remember not to serve this variation to children!
Further reading:
Once the buttercream is prepared, try these suggestions for achieving a smooth cake surface.
Reference:
Walter, H, et al. Betty Crocker Cookbook, Tenth Edition. 2005; Hoboken: Wiley Publishing.
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