I’ve made quite a few cakes for my daughters’ birthdays now and each year I get asked about my buttercream recipe.
This recipe was given to me from my mother-in-law in the States and it is life changing. It’s easy to make and works beautifully every time. It gives a beautiful smooth finish and tastes DELICIOUS!
Just five simple ingredients:
- Icing Sugar
- Kremelta or other vegetable shortening. I know, it sounds weird! But trust me on this!
First, I want to touch on my secret ingredient. Vegetable Shortening! GASP! I know!
I will always use Kremelta (or another vegetable shortening) in place of butter in my buttercream for three reasons.
- Kremelta is white in colour. This is especially important if you are after a white buttercream. The yellow colour of butter can often taint your buttercream and ends up giving you a french vanilla colour instead of pure white. When you use Kremelta, you can be sure that you’re actually going to get a white buttercream. I often use a 50/50 butter/Kremelta mix which provides the rich flavour of butter, but produces a whiter buttercream.
- It’s hard at room temperature. This is also really important in the hot summer months. Nobody wants a beautifully presented cake only to have it droop away in the heat. It’ll hold it’s shape in any weather and also in your hands when using the piping bag.
- It helps create a light and fluffy texture.
For a crumb coat, I’d suggest adding a little bit more water until you have a whipped cream consistency. This will help lock in those crumbs.
HOW LONG DO I BEAT MY BUTTERCREAM?
Don’t skimp out on this step. BEAT IT!! Using an electric beater, it’s important that you beat all the ingredients together for about 10 minutes. This is to ensure that you have a light and fluffy buttercream. I promise you, you wont regret it.
CAN I MAKE MY BUTTERCREAM AHEAD OF TIME?
Yes, definitely. I’ll often make mine a few days ahead, add the colour and let it rest for a few days before I use it. Letting it sit for a few days can help intensify the colour too (especially when using rich colours like red). This buttercream will be fine in the fridge for up to a week and can even be frozen for up to 3 months. Nobody wants to throw away leftover buttercream, so you’ll often find my freezer has a few different colours of buttercream all ready to go.
And there you have it – the best buttercream recipe ever! I hope you love it as much as I do.
Please let me know what you think and feel free to ask any questions – I’m always happy to help.
Best Buttercream Recipe
- 1 tsp Vanilla
- 1/2 cup Vegetable Shortening (such as Kremelta) 96 grams
- 1/2 cup Butter 113 grams
- 4 cups Icing Sugar
- 3 Tbsp Water
- Add Shortening and Butter and beat together for a minute
- Add vanilla and beat for a further minute
- Add 2 cups of icing sugar (one cup at a time) beating in between each cup
- Add the water
- Add the remaining icing sugar (one cup at a time) beating in between each cup
- Beat together on full speed for 10 minutes