This helps me make my flowers without stressing too much about air pockets or whooped petals. Will this frosting hold up in those conditions?
Its not too warm in Cali so I’m not too concerned with it melting. The less air, the less crusty over time. Hi!
The firm consistency strains the motor and burns it out). I stacked and iced the cakes and did a crumb coat layer on the outside – thicker than just a crumb coat, but not too thick, as the rosettes would add a lot of icing already.
They really are important. Also if you make the cake a day before should you wrap in it cling film before putting it in the fridge? Meringue based buttercreams don’t dry at all, but will harden in the fridge. That will be totally fine!! And thanks!! Hi Rexine! If necessary add 1 or 2 tbsp fresh cream or milk to adjust consistency. Hi Maid! Hi Joanne! Thank you! and which type of buttercream do you prefer? If i bake the cake the night before…say between 9 and 10pm and have the party say around 3pm the next day, will it be ok?
In a side-by-side blind taste test, my family said it was less gritty and “powdery” tasting. Too stiff and your frosting will be difficult to spread.
I would 1.5x the recipe to make sure there is enough. https://livforcake.com/swiss-meringue-buttercream-recipe/ It doesn’t take color as well as an American buttercream though if you’re looking to color it.
I was thinking of using this frosting instead (it looks amazing!). Cream is ideal, but any milk would likely work. Glad you liked it! And the flavor is delicious!
This buttercream recipe is for medium consistency, which is excellent for piping decorations like rosettes and dots. Before use, massage the bag with warm hands.
You can totally add white chocolate to this. It should be depending on how generous you are with the frosting , I have a request to make lemon buttercream for a cake. ★☆
What a beautiful cake.. and buttercream recipe. I’ve never measured it, but it makes enough to fully frost an 8″ two-layer cake. (Review from Allrecipes USA and Canada), I made a huge birthday cake for 50 people yesterday and wanted to try a different buttercream recipe. I hope that helps! It will have en edible sugar sheet on top. Yes! thank you! And a mixture of the two gives you the best of both worlds. I didn't use more butter because of potential problems with softening/melting. You can but it really depends on the weather you enjoy. I’m planning to use this buttercream recipe for a lemon cake that is 3.5 – 4 inch high. I recommend gel colors vs liquid as liquid can mess with the consistency of the buttercream. 3) Flexibility [part 2]: Recipe here makes a shedload. Any chance I can add white choc to this and if so how much? Practice cakes and icing are underway! That is a BIG cake — how tall is each layer? Thank you for some incredible recipes and ideas! Glad you liked it , Hi there!
You are quite good! Using an electric mixer, beat on medium speed using the paddle attachment until light and fluffy for about 1 minute. If it does, you haven’t whipped it long enough. This truly is a perfect buttercream. Your creations are gorgeous and I love the fact that you’re so generous with your recipes. Your recipes, techniques and photos are just out of this world. I was wondering if you used salted or unsalted butter? Great question, I always use unsalted in my baking :). i want to be prepared and make the cakes and buttercream the day before needed, will it last in the fridge? Hi Bhagy! Thanks for the recipe! It was very spreadable and great when piping shell borders, rosettes and lettering.
The measurements include the amounts needed to fully frost a two-layer 8″ cake as shown.
I would recommend using freeze-dried strawberry powder so that it doesn’t affect the texture of your buttercream or cause it to split. I usually use half butter half solid veg oil. I just read your posts, it’s a 1m tip. This blog generates income via ads #sponsoredpost.
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