Buttercream Icing Recipe…………….
For all of those who have asked, here is the Buttercream Recipe that I use on my cakes, it is soo good and you will receive many compliments!
NOTE: For those in other countries here are some conversions that may help in figuring out how much butter to use in this recipe…..along with some other conversions that I have been asked for……..
1 stick of butter = 1/4 pound 1 stick of butter = 1/2 cup 1 stick of butter = 8 tablespoons 1 stick of butter = 4 ounces 1 stick of butter = 113 grams For those in the UK..... Shortening is actually called Trex.
Popular Conversions for use in recipes for those in different countries.
Make quick conversions from cups to grams, oz’s and MORE!
If you know a cup of butter weighs 8 ounces, you could do the math yourself:
1 ounce = 28.34 grams, so one cup of butter weighs 227 grams.
1/4 cup of butter = 57 g
1/3 cup of butter = 76 g
1/2 cup of butter = 113 g
All-Purpose Flour and Confectioners’ Sugar
| 1/8 cup
|16 g||.563 oz|
|1/4 cup||32 g||1.13 oz|
|1/3 cup||43 g||1.5 oz|
|1/2 cup||64 g||2.25 oz|
|2/3 cup||85 g||3 oz|
|3/4 cup||96 g||3.38 oz|
|1 cup||128 g||4.5 oz|
|1/4 c||21 g||.75 oz|
|1/3 c||28 g||1 oz|
|1/2 c||43 g||1.5 oz|
|1 c||85 g||3 oz|
White Sugar (Granulated)
|2 Tbsp||25 g||.89 oz|
|1/4 cup||50 g||1.78 oz|
|1/3 cup||67 g||2.37 oz|
|1/2 cup||100 g||3.55 oz|
|2/3 cup||134 g||4.73 oz|
|3/4 cup||150 g||5.3 oz|
|1 cup||201 g||7.1 oz|
Packed Brown Sugar
|1/4 c||55 g||1.9 oz|
|1/3 c||73 g||2.58 oz|
|1/2 c||110 g||3.88 oz|
|1 c||220 g||7.75 oz|
Here is the Recipe for the Buttercream
1 stick butter (unsalted)
1 stick butter (salted)
1 cup shortening
2lb bag (Approx. 8 cups) of confectioner’s sugar (some times called powdered sugar)
3 teaspoons clear vanilla extract
4-6 tablespoons of milk (cold) More or less depending on the consistency you are looking for.
Mix the butter and shortening together until they are creamed together.
Add clear vanilla extract.
FYI……Using clear vanilla will give a whiter icing, Using the dark-colored vanilla will give you a off white icing. It is up to you what you decide to use for your icing.
Add 3 tablespoons of the milk.
Then add your confectioner’s sugar to the bowl a little at a time until blended well
Once you have added all of your sugar, then add the remaining milk depending upon how stiff you want your icing to be…… I add just 1 more tablespoon and then mix. Check and see if this consistency will work for you, if not then add another tablespoon of milk until it is the consistency that you need.
Instead of adding the Vanilla you can achieve other flavors such as almond, raspberry or lemon by just adding your flavoring in the place of the vanilla.
Note: If you are using a brand new bag of powdered sugar you do not need to sift the sugar, however if your bag has been opened previously it is a good idea to sift the sugar before using so that you do not have lumps in your icing.
To create a Cream Cheese Buttercream……..I just add a 1/4 cup of Cream Cheese (make sure the cream cheese is soft) to the buttercream recipe above…..Perfect for those making a Carrot Cake or Red Velvet, the taste is out of this world.
To color your Buttercream Icing…….If your interested in coloring your Buttercream Icing this can be done by adding a few drop of food coloring or a small amount of food coloring gels to your icing and then mix together. You can do this immediately after mixing all the required ingredients for making your icing recipe. Always start off with a small amount of color and then you can add more as you go to achieve the desired color that you are looking for.
Making Buttercrean Roses and other Flowers
The question of making Buttercream Roses and other icing flowers with this recipe has come up so I will address that question here so that others will have the all the information.
To create icing flowers you need a stiff consistency icing to start with, so using the recipe above you would need to eliminate the butter altogether and replace it with shortening. Then start off only using 3 table spoons of milk instead of 4-6 as referenced in the above recipe.
How to know if your icing is stiff enough, put some in a cup and turn the cup upside down…..nothing should come out!
If you happen to end up with an icing that is not stiff enough just add more powdered sugar to your recipe, start by adding an little powder sugar at a time!
Here is another Buttercream Icing Recipe……this one is perfect for making icing flowers and one that will hold up in a warmer climate which is the reason the butter has been eliminated and vegetable shortening has been added in its place since the butter is more likely to melt in warmer climates.
2 cups……vegetable shortening
2 tbsp…….. water
2 tsp…….. clear butter flavour
a pinch of salt
2 tbps…….. meringue powder
2 lbs/which is approx 8 cups…….. powdered sugar
Begin by creaming the shortening, butter flavoring and water together…..then add the salt, meringue powder and mix all together with a mixer
Now you can begin adding the powdered sugar a little at a time. Mix until you have the correct consistency.
Icing consistency and its use…………..
Thin consistency icing is used for writing on cakes
Medium consistency icing is used to ice cakes, to pipe borders as well as other details on cakes
Stiff consistency icing is used for making Roses and other icing flowers.
If you have any questions let me know!!
NOTE: We do our best providing one of a kind information to those in the cake decorating world, we do not make any warranties of any kind. Outcomes of each project and or recipe is up to each individual therefore we offer no warranties or guarantees and you acknowledge that by using our info you do so on your own accord. The results can vary based upon ingredients, measuring devices, and the individuality of each person creating our projects. Have fun and experiment, come up with a one of a kind creation made just by YOU!