케이크주문제작 Buttercream is a traditional and versatile frosting that can be applied in rustic swirls or smoothed to a perfect finish. It is also a great base for many flavorings and decorations.
Remember the old baking adage “use room-temperature ingredients.” The same applies to frostings and will help prevent separation or curdling during mixing.
Ingredients
Buttercream is a sweet frosting that can be used to fill, coat, or decorate cakes. It is made by whipping butter with powdered sugar and a small amount of liquid, such as milk or cream, and it can be flavored with vanilla extract or other flavorings. It can also be tinted with icing colors, such as food coloring or powdered pigments, to achieve different hues.
The key to making a good buttercream is the fat ratio: a higher percentage of fat makes it lighter and fluffier. This means that using butter, which is naturally rich and high in fat, rather than margarine or vegetable shortening will result in a better texture.
Another key ingredient is powdered sugar, which adds sweetness and a film that holds air bubbles in the butter. Sifting the sugar before adding it removes clumps and helps to evenly distribute it throughout the mixture.
Salt is added to balance out the sweetness of the frosting and to help prevent it from becoming gummy. It also draws moisture out of 케이크주문제작 the butter, preventing food-spoiling microbes from growing on it.
Lastly, a bit of liquid is added to keep the frosting moist and soft; this can be water, milk, cream or juice. It is important to use room temperature ingredients, because cold butter will not incorporate as well and can cause separation and curdling.
Preparation
Buttercream is a simple, versatile frosting that works well as a filling or icing. It can be flavored with extracts, fruits, unsweetened cocoa powder or other liquid flavoring agents. If using a coloring agent, it should be added toward the end of mixing as it can lighten the frosting.
In most recipes, butter (and shortening, if applicable) is creamed together before adding sugar and then whipped to fluffy, smooth perfection. The exact method varies depending on the type of buttercream being made. For example, in American buttercream, a ratio of two parts sugar to one part butter is creamed with a small amount of milk or water and then whipped. The finished product is slightly ivory in color, thick in consistency and easily pipes.
Confectioners’ sugar, also called powdered sugar, is essential for any buttercream. This sugar is sifted to remove large granules and contains cornstarch, which helps prevent caking. The sugar should be sifted before adding to the butter to ensure a smooth, silky frosting.
Unlike granulated sugar, which is coarse and unevenly ground, confectioners’ sugar is finely ground and has a powdery consistency. Using a fine sifter to sift the sugar is essential for ensuring a smooth and creamy icing. It is also important to use unsalted butter, as salted butter has a higher salt content that can affect the final product’s flavor.
Consistency
Getting the right consistency for your buttercream is important so it holds up to the decorating process and it can also affect how your frosting tastes. Buttercream can be stiff, medium or soft in texture and is usually made with powdered sugar, a small amount of liquid (milk, cream or water) and vanilla extract.
When making your buttercream, it’s important to mix the ingredients together well. The key is achieving the proper balance between the thickener (powdered sugar) and the thinner (milk, cream or water). You can alter the flavor of your buttercream by adding different extracts or even ice cream syrups. You can also add fruit to your buttercream for a fresh taste or change the color by using gel food coloring.
Depending on the type of cake you’re frosting and the details you want to pipe, you may need your buttercream to be in a specific consistency. For example, when you’re crumb coating a cake or piping lines and letters, the thin consistency of your buttercream is ideal. You can tell if your buttercream is the correct consistency when you drag your spatula across the top of your bowl. It should move quickly and easily without falling off the spatula. If your buttercream is too thin, you can try adding more powdered sugar or using light corn syrup as your liquid.
Storage
Buttercream is a versatile frosting that can be flavored with extracts, spices, jams, curds and more. The choice of flavoring is up to the baker, and it is important to remember that adding too much can alter the consistency and texture of the buttercream.
When storing a cake with a buttercream icing, the most important thing to keep in mind is that it should be stored at room temperature. If the icing is kept in the refrigerator it can harden up and become difficult to spread. It can also spoil quickly, developing a green bottom and a runny texture that is unpleasant to eat.
Different buttercream recipes have varying refrigeration requirements, depending on the ingredients used and the climate where the cakes will be eaten. In general, American buttercream (butter, powdered sugar and vanilla extract or other flavorings) can be kept at room temperature for 2-5 days if it is in an airtight container. Refrigeration may be needed for meringue-based buttercreams, which contain egg whites, to prevent spoilage.
All other types of buttercreams, including Italian and Swiss, can be kept in the fridge for a week or more and frozen for months. If freezing buttercream, it is best to separate it into small mounds or wrap them in plastic wrap. When thawed, it should be brought to room temperature and rewhipped before using again.