How to make buttercream
How to make buttercream
Making delicious buttercream frosting for your cake is quick and easy – just follow our step-by-step guide.
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How I store my buttercream when I make it ahead of time Nothing super fancy, but here's what's important: Give the buttercream time to get back to room temperature after you've refrigerated it AND then re- beat it to restore that light and fluffy texture. Using room temp buttercream will also make it easier to spread and smooth the buttercream. So now that you've seen how to make and store the layers and buttercream ahead of time…. are you feeling less stressed about making a cake from scratch??
0:23
How I store my buttercream when I make it ahead of time Nothing super fancy, but here's what's important: Give the buttercream time to get back to room temperature after you've refrigerated it AND then re- beat it to restore that light and fluffy texture. Using room temp buttercream will also make it easier to spread and smooth the buttercream. So now that you've seen how to make and store the layers and buttercream ahead of time…. are you feeling less stressed about making a cake from scratch??
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diyjoy.com
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This is my favorite buttercream and it is so easy to make. Here’s are some additional tips for this 1. You can use salted or unsalted butter (I prefer salted) as it cuts the sweetness a bit. 2. If you are going to add food coloring, you don’t need to mix the butter until it is white. Just mix for a min or so to smooth it out and then add the other ingredients. 3. It freezes very well. I wrap mine in cling/Saran wrap and freeze for up to three months. 4. I start with 1/4 cup heavy whipping cream
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This is my favorite buttercream and it is so easy to make. Here’s are some additional tips for this 1. You can use salted or unsalted butter (I prefer salted) as it cuts the sweetness a bit. 2. If you are going to add food coloring, you don’t need to mix the butter until it is white. Just mix for a min or so to smooth it out and then add the other ingredients. 3. It freezes very well. I wrap mine in cling/Saran wrap and freeze for up to three months. 4. I start with 1/4 cup heavy whipping cream
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