Buttercream for cake

Although buttercream is a custard with a reputation for being easy to make, it can go wrong surprisingly quickly. The perfect buttercream should be extremely light, smooth, not too sweet and of a texture that will keep even on a very hot day.

Buttercream, icing or topping... whatever it is called, will spoil the whole cake if it is not prepared correctly.

That''s why we''ve put together some tricks and tips to make it a success.

1. Careful what kind of icing sugar you use and how much you use.

For the silkiest and smoothest buttercream , use the finest icing sugar. The packaging of the powdered sugar often says how finely ground it is. 10x ground powdered sugar is the best and is therefore recommended for all types of buttercream. If the packaging says 5x ground sugar, this means that it is more coarsely ground and is usually used when I just want to sprinkle the powdered sugar over desserts.

Powdered sugar should always be sifted before use to avoid lumps in the cream. Usually, the icing sugar is measured out and then sieved.

2. The butter must be well beaten.

If you want butter so velvety smooth that it melts in your mouth, take your time whipping the butter. First, start by whipping the butter at room temperature. Using an electric mixer, either hand or standing, whip it with the sugar until the butter and sugar are combined. Then increase the speed and continue beating at medium speed. Continue beating until the mixture lightens in colour and the texture looks fluffy. If the mixture is whipped properly, it should dissolve on the tongue, but it should not be heavy or thick. This will take about 3 to 4 minutes.

3. You can use sweet cream or milk

Although the cream is called buttercream, milk can usually be used instead of sweet cream if the recipe you have chosen to prepare calls for it. Milk will produce a less rich and creamy custard, but it will also be suitable for spreading.

4. Adjust the sugar to your preference.

Add the sugar gradually, tasting the cream as you go. If the buttercream is too sweet, it may spoil the taste of the whole cake or dessert to be spread with the buttercream.

5. Do not add too much liquid to the buttercream.

Adding extra liquid to the buttercream, such as flavourings or purees, can make it too runny, which can affect the compact structure of the buttercream. We also do not want to have to thicken it with extra sugar, as too much sugar can spoil the taste of the buttercream. If you want to add colour to the buttercream, we suggest using gel or powder colours, as this way you do not add too much liquid to the buttercream.

6. How do we prevent the buttercream from melting?

If you are preparing a cake or cupcakes for a party to be served on a particularly hot or humid day, the last thing you want is melted buttercream.

One way to prevent the cake from melting is to refrigerate the cake or prepared dessert and spread the buttercream on it just before serving.

There are several types of buttercream for decoration. From simple buttercreams to creams that are suitable for both spreading and filling desserts. You can find a variety of cake buttercream recipes here.