Buttercream recipe (Hydrangea flowers)
This is my most loved buttercream recipe. I decorate cupcake 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.
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Ingredients for buttercream
- unsalted butter room temperature
- powdered sugar
- vanilla extract
- hot boiled water
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.
Meanwhile, sift 4 cups of powdered sugar. Reduce 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 teaspoon of hot boiled water (one at the time). Beat another minute until whipped and well combined.
This buttercream will cover 24 cupcakes or a 9 -inch layer cake.
How to color buttercream?
I love to use this buttercream without any food coloring. This buttercream is perfect as is and has 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 pipping 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.
Tip from Marina: your hands will cause the buttercream to warm up. Place the pipping bag into the fridge for up to 5 minutes or so, then continue.
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 buttercream to room temperature and stir well with spatula.
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Buttercream recipe (Hydrangea flowers)
Equipment
- stand mixer
Ingredients
- 340 gr (1 ½ cups or 3 sticks) unsalted butter room temperature
- 460 gr (4 cups) powdered sugar
- 5 gr (2 teaspoon) vanilla extract
- 30 gr (2 teaspoon) hot boiled water
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 pipping 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.