Buttercream Recipe (Hydrangea Flowers)

Cupcake decorated with buttercream in the form of hydrangea.

5 from 1 vote

Buttercream Recipe (Hydrangea Flowers)

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.

Prep Time30

Total Time30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 353kcal

Author: Marina Voronkov

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 minutes. Butter should lighten 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.

Video

Notes

Do not substitute hot water with heavy cream or milk.

Buttercream is great for freezing.

Nutrition