This recipe I have adopted from one of my dearest cookbooks. It is published by the Magnolia Bakery in NY City.
It is fluffy and fine in texture, and is ideal for piping and decorating.
In this recipe it is vanilla for flavoring, but it can be easely switched to what ever flavor you want.
Additions of jam, honey, cognac, rum, Bayley, Nutrella, lemon, mashed and sifted fresh berries or mango, change the flavor to whatever you’re looking for your cupcakes or cakes.
You can add food coloring to the cream , and I recommend to use gel colors that blend in perfectly.
Use the cream as a base for new additions in taste and appearance or enjoy it as it is, creamy white with delicious taste of vanilla
Cream for 24 cupcakes or 2-layer 9″ cake:
- 2 stick unsalted butter ( 225 gr)
- 1/2 cup milk ( 1.1 dl )
- 2 teaspoons vanilla extract
- 6 – 8 cups confectioners sugar (860 – 1150)
Cream for a 3-layer cake:
Increase the recipe by half a portion.
In a mixing bowl beat 4 cups confectioners sugar, vanilla extract, butter and all the milk.
Remember that the butter must be room temperature and cut into smaller pieces.
Turn the machine on medium speed beat for 3 – 5 minutes until the cream i is fluffy and smooth.
Then add 1 cup confectioners sugar and mixe well for 2 – 3 minutes before adding one more cup . Continue until you have only have 1 cup confectioners left.
Add litle by litle of the remaining confectioners sugar until you got the concistency you want
Beat the buttercream for 2 more minutes, and it is ready to use.
The cream can be stored in a airtight container for tree days at room temperature.
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