When it comes to creating an edible work of Art, it doesn’t have to be fancy to be fabulous.
Basic Buttercream is not only delicious, its highly versatile. Its a crusting Buttercream, meaning it will firm up at room temperature, giving you the perfect canvas for painting, embossing, carving, sculpting, you name it!
It’s simple to make too! But just in case you are having trouble, I have put together this handy guide to help you out!
RECIPE
NOTES
Basic Buttercream is safe at room temperature for one week. I don’t recommend refrigerating or freezing Basic Buttercream, as it messes with the consistency. You can however freeze prepiped flowers, or moulded elements for up to 3 months, as long as they are well covered to avoid freezer bur
Hi, thanks for sharing!I use a recipe very similar to this.
Recently I had a cake start to melt a little & form a large bubble on one side. It was hot here but kept the cake in a cool space. Should I have left the aircondirioner running overnight?
Also, is this buttercream ok to apply fondant decorations to it? I always worry the fondant will melt & not hold their shape. I too avoid putting this buttercream in the fridge.
Thanks for your time
Kate
Unfortunately, when cakes warm up, they expand, and the air has to go somewhere! Its hard to prevent, but if you can to to avoid large air bubbles in your filling that can help, as can bringing the cake to room temperature slowly as you say. You can absolutely add fondant decorations to Basic Buttercream, just try to svoid placing heavy or really thick pieces, as they will drag down, especially if the Buttercream gets hot. If you can, keep the cake refrigerated if it gets really hot.
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Hi,just made this last night.It tastes great, although not crusting much at all. What do you think is the problem?
Cheers
Karen
Hmm, that’s unusual! I mean, it won’t set hard as such, but it will crust. Did you use margarine instead of butter? or change the amounts at all?
Have trouble with the US conversion
Trouble how? Its 2 parts powdered sugar to 1 part butter, which for a batch is just over a pound or sugar to just over half a pound of butter.