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.
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.