Having friends over at your place for a nice little tea session? You are thinking of baking some nice homemade muffins and to add the ultimate overloaded frosting you are planning to keep it simple yet mouthwatering; an easy and quick buttercream frosting. Experience and patience teach many things to the passionate ones. Many struggle to find the perfect consistency of buttercream, but often fail due to the simplest points being missed. Also, don't forget that practice makes perfect. Here are some basic tips to follow that help you craft that perfect home made buttercream frosting for your next creation!
- Have patience when starting to beat the butter
Yes, here is what people usually don’t consider important and often rush beating the butter. Start with beating butter at room temperature for as long as you find it to be lighter in color and weight both. Also, the quantity will begin to double after almost beating the butter for more than 5 minutes. That’s when you will need to add sugar to make the consistency of your choice.
- Using the right quality of sugar is important
You need to have 10 times finely ground powdered sugar if you require a smooth and silky consistency of the frosting instead of having grainy texture. Normal store-bought icing sugar is fine.
Tip: It’s better to measure and sift the sugar before adding it to the butter.
- Gel food colors should be preferred over liquid ones
It is advisable to avoid adding too much liquid in the frosting, be it in the form of food colors or flavoring liquids as it will make the frosting difficult to come together nicely, especially when you want a pipeable consistency for decorating cake or cupcakes. The benefit of using gel food colors is the fact that the colors are so vibrant that you require less amount to be used.
- Frost on chilled cake/cupcake in hot and humid weather
Hot and humid weather makes buttercream frosting very tricky sometimes. You should not take any risks if you are having a party or gathering at home. When it's time to serve the dessert, only then take the chilled item out of the fridge and frost it with buttercream so as to avoid the risk of melting.
Simple Recipe (perfect for frosting 12 cupcakes)
- 1 cup butter (its your choice whether you want to use salted or unsalted butter)
- 3 cups icing sugar (measured and sifted)
- 2 tablespoons milk
- Beat the butter at room temperature for no less than 5 minutes and keep beating until its airy, fluffy, lighter in color and double in size.
- Gradually add the icing sugar in parts, half a cup at a time.
- Use milk to thin out the consistency as per your requirement.
- Add any flavor or color if you desire.
- You can store the icing in the fridge for up to 1 week and in the freezer for up to 3 months.