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.

cupcakes decorated with buttercream hydrangea flowers.

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 note

labeled ingredients on the table.
  • unsalted butter at room temperature. 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.
  • 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 2 teaspoon vanilla extract, beating until incorporated.

Add 2 teaspoons of hot boiled water (one at a time). Beat another minute until whipped and well combined.

buttercream on the whisk.

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.

buttercream colored in different colors in mixing bowls with spatulas.

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.

hydrangea flowers made from buttercream on the cupcakes.

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.

buttercream on the cupcake with a pastry bag and pipping tip.

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.

hydrangea flowers buttercream on the cupcakes.

Recipe FAQs

Can I make buttercream ahead?

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.

How much buttercream does this recipe make?

This buttercream will cover 24 cupcakes or a 9-inch layer cake.

If you make this Buttercream recipe (Hydrangea Flowers) please tag me on social media and leave a rating below. I would love to see your creations.

Recipe Card

buttercream recipe (Hydrangea flowers)

Buttercream Recipe (Hydrangea Flowers)

Marina
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. 
5 from 1 vote
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 353 kcal

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 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 the 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.

Notes

Do not substitute hot water with heavy cream or milk. 
Buttercream is great for freezing. 

Nutrition

Serving: 1servingCalories: 353kcalCarbohydrates: 38gProtein: 0.2gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 4mgPotassium: 8mgSugar: 38gVitamin A: 708IUCalcium: 7mgIron: 0.03mg
Tried this recipe?Let us know how it was!
5 from 1 vote (1 rating without comment)

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