This is a 'no fail' plain buttercream frosting... you could use it to decorate your cakes as it is or add some flavouring of your choice.. This makes about 1 cup frosting/icing.
Vanilla Buttercream frosting:
(20ml tablespoon and 250ml measuring cup)
- 75g butter, softened (unsalted butter)
- 1/4 tsp (1.25ml) vanilla extract
- 145g icing sugar, sifted or superfine powdered sugar
- 1 tablespoon (20g) cream (35-40 percent fat)
- a pinch of salt
Using an electric mixer or electric hand-held beaters, beat butter and vanilla with a pinch of salt in a medium bowl until creamy. Add the icing sugar in three batches,
beating for about one minute after each addition, and stopping the
machine a couple of times to scrape down the side and base of the bowl. Add the cream and beat until completely incorporated.
Pipe or spread frosting onto cakes.
Chocolate flavoured buttercream:
Just beat in 25g melted chocolate (broken into pieces and melted in a double-boiler, then cooled slightly)
Coffee buttercream:
Beat in 1tbsp coffee powder blended with 1tbsp hot water to the butter, vanilla and salt until creamy and then add the sugar. Add cream only if necessary.
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