Food & Drink 3 Secrets To The Best Buttercream Frosting

18:02  14 may  2018
18:02  14 may  2018 Source:   delish.com

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Home » Food and Drink » 3 Secrets To The Best Buttercream Frosting You’ve Ever Tasted. Perfect buttercream frosting is achievable with these tips from Delish.com. …. Read Full Article.

You've put in all of this hard work into baking a three-layer cake: measuring and weighing ingredients, sifting, keeping an eye on the oven, even flipping each layer onto a cooling rack without cracking them. But then you go to frost your cake and disaster strikes. Your buttercream isn't holding up, and the layers are sliding everywhere. Or worse, it has little lumps of butter in it, and with every stroke of your offset spatula, crumbs get mixed into your buttercream. You can lie to yourself and say you were going for the "speckled" look, but we all know you weren't.

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Perfect buttercream frosting is achievable with these tips from Delish.com. Put these tips the test and try out our Best Vanilla or Chocolate Buttercream . Follow Delish on Instagram.

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This doesn't have to be your story. Here are the three keys to the perfect buttercream every single time.

a hand holding a piece of food: Sprinkles Cupcakes © Sprinkles Cupcakes/Facebook Sprinkles Cupcakes

Be Patient With Your Butter, No Matter How Much You Hate Waiting.

This shouldn't come as any surprise, but butter is the most important ingredient in this recipe - and its consistency is everything. As annoying as it is to leave butter out a while beforehand to let it soften, you can't skip this step. Cold butter won't mix properly, creating a gritty, blobby frosting.

If you think, "it's okay, I'll just pop it into the microwave for a few seconds," STOP. DON'T DO IT. Put the butter down, Carol. Butter that's too warm prevents the ingredients from mixing properly, causing the fat from the butter to leak and sit on top, giving your frosting that greasy, glistening look.

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Magnolia Gif © Chelsea Lupkin Magnolia Gif

Try The Tablespoon Trick To Get Your Consistency Just Riiiight.

Once you've mixed in the softened butter and powdered sugar, combining them until perfectly smooth, you're ready for the second challenge: the heavy cream. Adding it one tablespoon at a time can seem annoying and tedious, but adding too much will cause your buttercream to be too thin and runny. You can thicken it by adding more powdered sugar, but then you run the risk of it getting too sweet.

When adding cream, it's helpful to know how you plan on using your frosting. Our Perfect Buttercream starts with adding just three tablespoons of heavy cream, which is ideal for frosting cupcakes freehand. When I need to use a tip to pipe flowers or something more intricate, I add an extra tablespoon so that it glides out of the tip easily but still holds it shape nicely.

a close up of a person holding a piece of food: vanilla-buttercream © Jonathan Boulton vanilla-buttercream

Get Salty.

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How to Make The Best Buttercream Frosting . First step is to measure the powdered sugar. Our recipe should make enough Best Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake.

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Buttercream can become so sweet, and just a small pinch of salt can keep it from getting cloyingly so. It will draw out the flavors you've added in, like vanilla or chocolate. A pinch of salt will make your buttercream stand out from those sugary, grocery-store sweets. I'm not telling you to make it salty - less than 1/4 teaspoon will suffice - but it'll make a huge difference in the overall flavor.

Put these tips the test and try out our Best Vanilla or Chocolate Buttercream.

Follow Delish on Instagram.

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This Spread Is Even Better Than Nutella .
<p>Kinda nuts, huh?</p><p></p>When I was nine, I did a mini exchange program to Paris with my elementary school and spent a month living with a host family. I came home with a permanent case of Francophilia, an Eiffel Tower keychain, many pictures of myself at the Hall of Mirrors at Versailles like my hero Eloise, and four giant tubs of Nutella in my suitcase. Nutella had not yet hit the States in 1979, but my daily Parisian snack of a length of baguette generously slathered with the chocolaty hazelnut spread had become a deep passion.

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