Buttercream Recipe (Hydrangea flowers)
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This is my most loved Buttercream Recipe. I decorate cupcakes and cakes with it. This is one of the easiest and most stable buttercreams you will make if you want to learn how to make Hydrangea flowers with this buttercream-scroll down.
Why You’ll Love This Recipe
- This is a basic buttercream recipe that can be used to decorate Vanilla, Chocolate, or Red Velvet Cupcakes.
- You can use this buttercream to decorate macarons instead of royal icing.
- This buttercream is easy to color.
Ingredients
- Butter. Unsalted butter at room temperature. It can be used as salted butter, too.
- Powdered sugar. Use sifted powdered sugar for this recipe.
- Vanilla extract. Can be substituted with different extracts or flavoring.
- Water. Hot boiled water. Do not substitute with milk or heavy cream.
How to Make This Recipe
In the bowl of a stand mixer fitted with the whisk attachment, beat room temperature butter on high speed for 5 -7 min. Butter should lightened in color. Very important to scrape down the bowl. Meanwhile, sift 4 cups of powdered sugar. Reduce the mixer to low speed and add powdered sugar one heaping tablespoon at a time, letting it incorporate with each addition. Beat until it is fully incorporated, scraping the sides of the bowl as needed. Add two teaspoons of vanilla extract, beating until incorporated. Add two teaspoons of hot boiled water (one at a time). Beat another minute until whipped and well combined.
How to Color Buttercream
I love to use this buttercream without any food coloring. This buttercream is perfect as is and has an elegant white color. However, this buttercream works great for adding different colors and flavoring. Simply add gel food coloring and mix well. I highly recommend using professional, concentrated gel food coloring available from specialist cake shops.
How to Make Buttercream Hydrangea Flowers
Separate buttercream into 3-4 bowls. Add food coloring and mix well. Place a Wilton 2D tip into a pastry bag. Add one color (purple, for example) on the left side of the bag and a second color (turquoise) on the right side of the bag.
Start by pipping the border of the cupcakes and work your way in. Simply place the tip right over the cupcake, pull directly away from the cupcake about 1/3”, and release, creating a petal-like design.
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Tip from Marina: your hands will cause the buttercream to warm up. Place the pastry bag into the fridge for up to 5 minutes or so, then continue.
Recipe FAQs
If you aren’t using it right away, you can refrigerate buttercream in an airtight container for up to 2 -3 weeks. When ready to use -bring the buttercream to room temperature and stir well with a spatula.
This buttercream will cover 24 cupcakes or a 9-inch layer cake.
More Recipes You’ll Love
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Recipe
Buttercream Recipe (Hydrangea Flowers)
Equipment
- 1 stand mixer
- 1 spatula
- 3 mixing bowl
Ingredients
- 340 gr unsalted butter at room temperature (1 ½ cups or 3 sticks)
- 460 gr powdered sugar (4 cups)
- 5 gr vanilla extract (2 teaspoon)
- 30 gr hot boiled water (2 teaspoons)
Instructions
How to Make Buttercream
- In the bowl of a stand mixer fitted with the whisk attachment beat room temperature butter on high speed for 5 -7 min. Butter should lightened in color. Very important to scrape down the bowl.
- Sift 4 cups of powdered sugar. Reduce the mixer to low speed and add powdered sugar one tablespoon at a time. Beat until it is fully incorporated, scraping the sides of the bowl as needed.
- Add 2 tsp vanilla extract, beating until incorporated.
- Add 2 tbsp of hot boiled water (one at a time). Beat another minute until whipped and well combined.
How to make Buttercream Hydrangea Flowers
- Separate buttercream into 3-4 bowls. Add food coloring and mix well.
- Place a Wilton 2D tip into a pastry bag.
- Add one color (purple, for example) on the left side of the bag and a second color (turquoise) on the right side of the bag.
- Start by pipping the border of the cupcakes and work your way in.