The key to perfect buttercream is the quality of the butter.
I use Carrefour unsalted butter, which has 82 % fat (high-fat content), this is very important for a good buttercream.
The next thing is to get the butter in the right softness. Ideally, you leave your butter out in a cosy room, or if it is an emergency situation you can soften the butter in the microwave, with 10sec period, turning the butter until is squeezable.
Your butter should be soft enough to squeeze, but its shape as well.
If your butter is too soft, leave it in the fridge for a few minutes.
Once your butter is perfectly soft, it is time to whip your buttercream.
- 250g unsalted butter, soft
- 250 – 300g icing sugar, sifted
- 3-4 tbsp whole milk/milk infusion/juice/other liquid
- few drops of vanilla extract
- Beat the butter for 5 min
- It will be different in colour and volume
- Siff the icing sugar
- Add to the whipped butter
- Do it in 2 stages
- Start on low speed until its combined
- Beat for 3-5 minutes
- Add vanilla extract to the milk
- Add the liquid in a bit by bit
- Beat for 4 minutes
- It should be spreadable, smooth and silky and hold its shape while piping