There are so many times in the life of a home baker when she runs out of whipping cream or icing, the store is far away or delivery would take at least a day. Also, there are cases when the whipping cream is beaten for so long that it separates into butter and whey!
There are new bakers who put off the idea of making cakes just because they do not have a clear idea of how to make the cream. There are no nearby stores who stock the required icing and so they keep on delaying making cakes at home!
What is Buttercream?
Buttercream is a type of icing, less common in India, used for cakes and cookies made entirely from butter. Local bakeries use vegetable shortening in their icing which is known by the name DALDA in India. Bakeries use it as it is stable and does not melt at room temperature, can also be stored for few days without refrigeration. It is quite unhealthy and is not advisable to consume in large quantities. It also does not taste as good as homemade buttercream which is made from 100% butter.
Making this 100% homemade “butter” buttercream is a much healthier and hygienic choice.
Making Icing at home: Easy or not?
This has been one of the biggest challenges of home bakers both new and experienced: to make icing for cakes at home from scratch.
Every kitchen has a stock of Butter which they use for everyday cooking. This recipe uses very commonly available kitchen ingredients to whip up a fabulous, rich and creamy icing which can be used to decorate cakes and cupcakes. This icing is pretty stable at room temperature for few hours.
This recipe uses soft butter which means that the butter should change shape when you press your finger on it. It should not be melting as it would not hold itself after beating. If it is melting you need to refrigerate again for few minutes. This is a fussy job to do hence keep an eye on it before it starts melting.
I measure my butter when it is cold as it is easier to handle and then I keep it for thawing at room temperature for 35-40 minutes depending on the weather. If it is hot, the butter comes to room temperature quicker.
- 227 grams Butter (Room Temperature)
- 250 grams Icing Sugar (You can also use sifted powdered sugar)
- 1 tbsp Vanilla Extract
- 1 tbsp Milk
- Use Softened Butter for this recipe. I measure my butter and leave at room temperature for 40 minutes.
- Start beating the butter in a large bowl till it becomes light and fluffy in texture. The color of the butter becomes lighter.
- Add sugar 2 tablespoons at a time to avoid the sugar cloud when you start beating them together.
- Beat until all the sugar has been incorporated with the butter.
- Now add the milk and vanilla essence. Beat again until everything is mixed.
- Your homemade buttercream without eggs is ready!
This buttercream is also known as American Buttercream. The original American Buttercream is very sweet in taste. I have adapted this recipe to make it less sweet. I have used very less amount of sugar in this recipe which is minimum required for the buttercream to be stable at room temperature and not weep. Sugar also acts as a preservative after lot of air has been whipped inside the butter.
You can also color the buttercream after you have added the milk and the sugar.
I store it for a week under refrigeration and up to a month in the deep freezer under continuous refrigeration.