Buttercream can be flavoured and colour in many different ways. The buttercream can be used to coat a cake or even piped on top of cupcakes. Here I will show you some the variations of buttercream I use the most on my cakes.
Nutella Buttercream
This is a great variation simple variation on the classic buttercream recipe. I used this nutella buttercream my Ferrero Rocher Cake.
Ingredients:
Nutella Buttercream:
125g Soften Butter
400g Icing Sugar
350g Nutella
2-4 Tbsp Milk
1. Add the soften butter into a large mixing bowl and beat the butter by using a stand mixer until the butter starts to become pale.
2. Add the icing sugar into the bowl and mix. While the icing sugar and butter are being mix together, slowly add the milk until the buttercream becomes nice and spreadable.
3. Next add the nutella until fully incorporated. The nutella buttercream is ready to be used now.
Chocolate Buttercream:
Ingredients:
Buttercream:
125g Soften Butter
400g Icing Sugar
60g Cocoa Powder
2-4 tbsp Milk
1. Place the soften butter into a large bowl and mix on a high speed using a stand mixer with a paddle attachment for 2 minutes until the butter starts to look paler (with is due to air being beaten into the butter, which makes it lighter). The butter has to be soft otherwise there will be lumps in the buttercream.
2. Add the icing sugar, cocoa powder and the milk into the bowl and mix on a low speed for 5 minutes until everything is incorporated.
3. After 5 minutes the buttercream should be a pale white colour. If the buttercream is not at the right consistency you want, add a tablespoon of milk until you reach your desired consistency.
4. You can now use the buttercream to frost cupcakes, make cake pops or coat your cakes.
Coffee Buttercream:
125g Soften Butter
400g Icing Sugar
2 tbsp Milk
5 tsp Coffee Granules
2 tsp Boiling Water
1. Place the soften butter into a large bowl and mix on a high speed using a stand mixer with a paddle attachment for 2 minutes until the butter starts to look paler (with is due to air being beaten into the butter, which makes it lighter). The butter has to be soft otherwise there will be lumps in the buttercream.
2. Add the icing sugar, and the milk into the bowl and mix on a low speed for 5 minutes until everything is incorporated.
3. After 5 minutes the buttercream should be a pale white colour.
4. In a bowl dissolve the coffee granules with the boiling water. Then add the coffee to the buttercream and mix until fully incorporated.
5. If the buttercream is not at the right consistency you want, add a tablespoon of milk until you reach your desired consistency. You can now use the buttercream to frost cupcakes, make cake pops or coat your cakes.