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Vanilla buttercream fudge recipe4/14/2024 I so love this little boy of mine and we enjoyed celebrating him this weekend. I think it’s safe to say he loves cake as much as his mama. And then he didn’t stop until he, the table, and his highchair were covered in chocolate frosting. He enjoyed little licks of the frosting from his fingers, but it wasn’t until his Dad put both his hands into the cake that he really got the hang of it. John was unsure about his little cake at first, too many people staring at him. Who can say no to yellow cake with chocolate frosting? The cake was a hit, as I knew it would be. Then came time to open presents and finally, cake. We served up hot dogs and brats, potato salad, and lemonade. The weather was warm and perfect and John enjoyed playing with his cousins and grandparents. I kept it traditional, a yellow vanilla layer cake iced with an easy fudge buttercream frosting. No birthday party would be complete without one. The party was simple, just a backyard barbecue with family. I had been planning the celebration in the back of my mind since John was a newborn and when it came time to put it into motion, I got a little emotional. It’s a big milestone for any mom and I was no exception. This weekend my darling baby boy turned one year old. Continue to heat over medium-low heat until the sugar is dissolved, stirring occasionally. Once butter is melted, add in sugar and evaporated milk. On warm days you will need to chill the iced cakes to prevent the buttercream from melting (though this is rarely a problem in the UK).A light and flavorful vanilla cake iced with easy fudge buttercream. In a medium saucepan over medium-low heat, melt butter. In very humid conditions, you may need to add more icing sugar than usual as it will absorb moisture from the air. The weather can have a big effect on your buttercream. Over a double boiler, or in the microwave, melt your white chocolate. Pop the bowl of icing in the fridge and mix every 4 –5 minutes until the desired consistency is achieved. 2 ingredient Vanilla Fudge Line a 9×9 pan with parchment or cling film. If making buttercream in a very warm kitchen, you might need to chill it to get the right consistency (warm buttercream is very loose and won’t hold its shape when piped). Scoop the frosting into balls, about a tablespoon for each, and place on a parchment paper lined baking sheet. Cover and refrigerate for at least 1 hour. Add the milk and beat for another 2-3 minutes, until fluffy. If your room is too warm or your buttercream is too soft (from adding too much liquid) it will droop after you pipe it. Beat the butter, vanilla and powdered sugar together until smooth. Why doesn’t my buttercream hold its shape when piping? After a few minutes you should see it starts to look much smoother. If you have overbeaten your buttercream, let it sit at room temperature for a few minutes and then use a spatula or palette knife to gently press the icing against the side of the bowl in sweeping motions. Aim to beat the buttercream for 3–4 minutes or until light in colour, smooth and fluffy. Before adding the icing sugar you can beat the butter for ages without causing any problems, but once the icing sugar is incorporated it is possible to overmix. It can be tempting to keep beating, but this can cause your buttercream to look grainy because you’ll create lots of air pockets (which will make it hard to achieve a smooth finish if you are icing a cake). Cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened. What happens if you overwhip buttercream? Combine butter, milk, cocoa and salt in small saucepan. Defrost it in the fridge and give it another beat with an electric handheld mixer to loosen it up again. Keep it in an airtight container (label it, so you remember what it is!) for up to 3 months. It will harden in the cold, so when you’re ready to use it, bring it to room temperature then briefly whip again with an electric mixer until light and fluffy.īuttercream icing freezes brilliantly. Any residual heat will melt the butter in your icing and make it difficult to work with or even melt completely and slip off your cake.īuttercream can be made ahead and stored in an airtight container in the fridge. Make sure your cake is cold before adding buttercream icing. If you want an extra silky buttercream swap the milk for double cream, or a mix of both. Gel colours work much better in buttercream icing than liquid food colouring because they give more colour without making the icing sloppy. If your icing sugar is a bit old and pebbly, sieve the icing sugar to eliminate any clumps as these will not dissolve in the butter icing.
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