How to make the perfect buttercream every time

A whole blog post on just buttercream?! Yes, it seems very necessary to me 🙂 I can’t even understand what we would do without it to be honest, it literally goes with everything you can bake. I wanted to create this post on how to make white chocolate buttercream because you can always refer back to tif you’re baking. Having this to refer back to will make looking up recipes a lot easier.

Now back to business… this white chocolate buttercream recipe is actually unreal. I thought the white chocolate would be overly sweet, alas it was just right. Usually when there is only one sweet element it levels out the rest of the cake/item. This recipe is perfection and I know this because it is the silkiest buttercream I have ever made! I actually had to adjust it slightly because it kept collapsing and oozing out of my cake. This post will explain how to make it to perfection, it may still run a bit due to the ingredients. However, it is worth it if you know how to make it and assemble it with your cakes.

Tips on how to perfect your white chocolate buttercream

In each phase of this recipe making sure to beat correctly is vital. Firstly, your ingredients need to be at room temperature in order to avoid over beating. The cream cheese and butter should be softened and not used straight out of the fridge. If it is still hard, you will over beat and the ingredients will still be quite cold. In your stand mixer beat the cream cheese and butter together and always scrape down the sides with a spatula. The amount of product that sticks to the base of the bowl is unreal.

Make sure to beat your ingredients using a creaming tool and on a low speed at first. After about 30 seconds go to a medium speed and scrape down the bowl. The cream cheese and butter should look very fluffy, thick and almost like over whipped cream.

When you beat all the ingredients together at the end, sift the icing sugar first. Then add it in two increments, this avoid clumping and gives you time to scrape the bowl down. You need to beat it for about 2-3 minutes on a medium to semi high speed. You’ll notice the buttercream will double almost in volume, it will become whiter in colour and start to look very smooth. This is ideal for frosting the cake.

vanilla sponge cake recipe — This is how I used the buttercream for a vanilla sponge cake. It works very well as a naked cake or for cupcakes.

Recipe for this cake can be found here

How do I make my buttercream more stiff

I would refrigerate the buttercream for 30 minutes to an hour to achieve a more stiff consistency. Bear in mind that it will soften once removed from the fridge so you have to move quite fast. This buttercream does not hold its shape as well as the “typical” buttercream recipes due to the cream cheese. But it is very worth the hype and taste like a drop of heaven.

When your cake is done and iced the way you want it, make sure to place it in the fridge so the frosting can set. As I said, it can lose shape and just “slide” off because it is very silky, but if you refrigerate it before serving it will be perfect.