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Smooth Buttercream Frosting

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How To Thin Store-Bought Frosting Make It More Flavorful

https://cakedecorist.com/how-to-thin-store-bought-frosting

Tips on How to Thin Store-Bought Frosting 1. Use Hot Water 2. Add Whole Milk Tips to Make Store-Bought Frosting Better and More Flavorful Add Cream Cheese Mix-Ins For Consistency Adding Smooth Additions To Correct Consistency Tips to Make Store-Bought Frosting Better Tips on How to Thin Store-Bought Frosting

Tip #2: Mix on the Lowest Speed

When I make my American buttercream, I never mix on a speed higher than the lowest setting. I only move my lever to the stir option.

It sounds crazy, but mixing the frosting as slowly as possible also helps make it smooth by minimizing the amount of air that’s getting added in.

It also lowers the chance of you covering your entire kitchen with powdered sugar clouds.

While this isn’t possible for other types of frosting, you can still utilize this tip at the end of the process.

No matter what type of frosting you make, I recommend mixing your frosting on the lowest speed for a couple minutes with a paddle attachment at the end of the process.

This helps push excess air out of the frosting, which makes it nice and smooth.

Don’t be afraid to let your mixer run on low for a few minutes. It makes such a big difference in the texture of the frosting.

It’s pretty difficult to overmix your frosting, especially when you’re mixing it on a low setting.

5 Ways to Frost a Cake – wikiHow

https://www.wikihow.com/Frost-a-Cake

May 21, 2021 · 3. Smooth the tops. Take a paper towel or a piece of wax paper and place it on the top of your cake. Use your fingers to smooth the frosting, using the paper as a barrier. Move the paper to the sides and repeat the process to smooth the edges of the cake as well. For a completely smooth cake, use wax paper.

Views: 304K

Can I use a knife instead of a bench scraper?

Use the flip side of a big knife to scrape cutting boards.

The solution: Skip the bench scraper, turn your knife over so the blunt side is perpendicular to the work surface, and scrape scraps directly into a garbage pail. This will keep your knife from dulling, and you don’t need to purchase extra equipment.

Why does my buttercream look like cottage cheese?

Buttercream will break if the butter is added too quickly, or if the temperature of the butter is different from the meringue. This most likely means the meringue hasn’t cooled enough or the butter is too cold. … Broken buttercream will look a bit like cottage cheese.

Part 1: Frosting the cake



Level the cake – just slice off the mounde
  1. Level the cake – just slice off the mounded top of each cake using a serrated knife. Using the side of the cake as a guide, it’s honestly easier to eyeball it rather than fussing with cake levellers;

  2. Flip the cake upside down to frost it, so you’re working with a nice level surface. Use a cake spinner if you’ve got one because it will make frosting faster, but it’s not essential. I’ve been frosting cakes all my life without one up, until 2 weeks ago! (PS This is the one I got – very sturdy and non slip which is what you want. No point getting a rocky cheap plastic one. Here it is on Amazon US. These are not affiliate links.)

  3. Pipe on the chocolate ganache in a swirl – this is the easiest, fastest way to frost a cake so it’s nice and level. Trust me – dolloping a giant scoop of ganache on the cake is much harder!!

  4. Spread the top ganache to fill the gaps. No need to be perfect here because it’s the filling layer and will get levelled/squished when you put the next cake layer on.

5. Top with next layer then pipe ganache all aroun

5. Top with next layer then pipe ganache all around the sides, from the base right up to the top edge;

6. Pipe ganache on surface in the same coil pattern, right to the very edge;

7. Smooth roughly – use a small palette knife (or butter knife) to smooth it out but don’t bother trying to make it ultra smooth at this stage. We’re going to refrigerate it to make the ganache easier to work with to make it beautifully smooth 👍🏼

8. Refrigerate for 1 hour to make the ganache firmer – this will make it much easier to make it smooth!

What Can You Use Instead of Powdered Sugar?

To make ermine frosting, you will only need a few ingredients you probably already had from baking the cake. This method is a classic, old-fashioned way of making a light, fluffy icing that has a similar consistency to whipped cream or the frosting you would find inside a Twinkie. This is the traditional frosting that’s often put on red velvet cakes.

Here are what you’ll need:

  • Milk: Most milks will work for this recipe so choose the one you prefer. You can even use plant-based milk for a vegan, non-dairy frosting.
  • Flour: Regular, all-purpose flour is fine for this recipe but you can also use cake flour or pastry flour.
  • Sugar: Use your choice of brown sugar or granulated white sugar for this recipe. Note that brown sugar will add a tinge of color to your frosting.
  • Butter: You will need softened, room temperature butter to make your icing. If you prefer, you can use a plant-based margarine.
  • Vanilla Extract: Pure vanilla extract will add the best flavor to your frosting. In a pinch, you can use artificial vanilla flavoring.

What happens if you over beat buttercream?

Try not to overbeat the buttercream after all the ingredients have been added or you might add bubbles, which will ruin the texture of the icing. … For the best results chill your cake and bring the icing to room temperature. You can also beat the buttercream for a few minutes to create great fluffy texture.

What can I use instead of a turntable?

To spin the cake more easily as you smooth the frosting, here’s an easy hack if you don’t have a turntable! Take the ring out of a microwave and place it on a non-slip mat or drawer liner so that it doesn’t slide around.

Baking Tips

  • You can add food coloring to this recipe if you prefer. If using liquid food coloring, I recommend using just a few drops as it can thin out the frosting. For a darker color, gel food coloring is a great option!
  • This recipe makes about 2 and 1/2 cups of frosting, which is enough to generously frost a batch of 12 to 14 cupcakes. If you prefer less frosting, you can cut the recipe in half. This recipe will also make enough to frost a 9×13 cake or lightly frost an 8 or 9-inch layer cake. If you prefer more frosting for decorating, then I recommend multiplying the recipe by 1.5.
  • You can find my full tutorial for how to prepare your piping bag and frost cupcakes here.

Frostings

When it comes to choosing the right frosting for your cake, your options range from a silky buttercream to a rich, bittersweet ganache. While there are no rules about matching frosting to cakes, bear in mind that sturdier cakes, like butter and pound cakes, can stand up to all frostings, whether a delicate buttercream or a heavy fudge. But for airy confections like sponge and chiffon cakes, stick to a lighter frosting, like a 7-minute meringue.

Decorating

There’s nothing wrong with a plain and simple frosted cake. But if you want to add some fancy swirls, roses, shell borders and other frippery, here’s how. We’ll also show you how to write neatly on a cake with a pastry bag. Your birthday cakes have never looked better.

What frosting to use

Both buttercream and chocolate ganache are suitable for this tutorial. For the buttercream frosting, you can use any flavour you want, as long as it has enough structure – ie. not too loose. Both my Chocolate Buttercream and Vanilla Buttercream recipes are suitable for this tutorial. (Note the Vanilla Buttercream is in the Vanilla Cake recipe).

Variations

  • Chocolate Frosting without Powdered Sugar: This is the perfect topping for brownies. Just add in unsweetened cocoa powder and combine until smooth. If you’ll be using sweetened cocoa powder, you should use less sugar.
  • Cream Cheese Frosting without Powdered Sugar: Cream cheese frosting is simply delicious on carrot cake or red velvet cake. To make it, you’ll need to add softened cream cheese to your prepared vanilla frosting.
  • Buttercream Frosting Without Powdered Sugar: Buttercream frosting is creamy and sweet without being too sweet. If you don’t have powdered sugar, you can still make a light and fluffy buttercream frosting at home using regular granulated sugar.

How To Make Buttercream Frosting

To start, set your butter out ahead of time so that it can soften. This will ensure that the frosting is smooth and creamy. You will need two sticks of unsalted butter, which is equal to 1 cup or 230 grams.

Beat the butter with a mixer for about 1 minute, just until it’s nice and smooth. You can either use a handheld mixer or stand mixer for this recipe, either one works fine!

Next, you’ll mix in the powdered sugar. I ty

Next, you’ll mix in the powdered sugar. I typically only use 3 cups of powdered sugar for a batch of this frosting. Some recipes call for quite a bit more powdered sugar, but I’ve found that 3 cups is all you really need. Feel free to sift the powdered sugar, but as I mentioned earlier, I usually skip this step.

Note: When you first start mixing the powdered sugar with the butter, mix it on low speed so you don’t end up throwing it all over the place. You may also mix the powdered sugar in 1 cup at a time to make it easier.

Once the butter and powdered sugar are mixed together, mix in the heavy cream, vanilla extract, and a pinch of salt. If needed, stop and scrape down the sides of your bowl and mix again to make sure everything is well combined.

Easy, right? At this point, you can go ahead and use this frosting to pipe onto cupcakes or decorate a cake. Or you can store it in the refrigerator until you are ready to use it.

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Notes

This recipe makes about 6 cups of frosting.

If you’re struggling to get your frosting smooth I share all my tips for making super smooth buttercream here.

Make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.

Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.

I usually make 1 1/2 batches of frosting to stack and frost a seven or eight inch cake.

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