How To Buttercream A Cake?

In the commencement two block decorating videos I demonstrated how to cut, fill and crumb glaze your cake. At present we are ready to put on the final coat of icing. I chose a very elementary vanilla Swiss Meringue Buttercream to cover the cake. Information technology is elegant, shine and has a wonderfully rich flavour, but isn't overly sweet. It can be left pure vanilla or you can easily add flavors to compliment your block. This buttercream is wonderful for piping roses or doing basket weave every bit well. Earlier nosotros get into the finishing touches nosotros want to create a smooth surface, which will deed every bit a canvas. If your cake is straight and smooth it will be stunning without any flourishes at all, but information technology will also show off your decorating prowess if y'all want to add some flowers or writing.

Besides encounter my other How-to Cake Decorating Videos:

Part 1: Cut and Fill a Cake Similar a Pro!

Part 2: Crumb Coat Your Cake

How to Make Vanilla Swiss Buttercream

See full recipe at the bottom of this post!

In the bowl of your stand mixer combine the egg whites and sugar. It will be very thick and grainy.

Put the bowl over a double boiler and stir it with a rubber spatula until the sugar is completely melted. This tin can take several minutes. You lot want to brush the sides downward with the spatula to make sure all the sugar is melted and no grains are clinging to the sides.

Feel the egg mixture betwixt your fingers to cheque for graininess. Once it is completely smooth and has no grains left, put it on your stand mixer and shell with the whip attachment on medium high speed.

Beat information technology until it is lite, fluffy, glossy and the basin feels just about room temperature. If the whites are not cooled off sufficiently it will melt the butter when you lot add it.

One time the egg whites are whipped and cooled, add the butter to it, 2 tablespoons at a time on medium speed.

WARNING: Later you have added about half of the butter, it may look curdled and runny, this is normal and you should continue adding the remainder of the butter.

Once yous take finished adding the butter and information technology has mixed on medium speed for about a minute the buttercream should exist creamy and sleeky looking again.* Add the salt, vanilla and any flavorings yous choose.

*If the buttercream is still runny at this point, information technology may be that your butter or egg whites were likewise warm. Just place the bowl in the fridge for about iii minutes and stir, then echo in the refrigerator for another 3 minutes and stir. This volition chill the butter, but the stirring will forestall information technology from solidifying too much. Repeat this until it is the right consistency.

At present you're prepare to cover your cake.

Helpful Cake Decorating Equipment

Revolving Cake Decorating Stand – Permit it do the work for y'all. A must to get a perfectly smooth end!

Spatula – make certain the blade is long enough to encompass the entire cake. If it is too short you lot will take streaks in your icing. You lot can use a directly or off-ready spatula, which ever feels more comfortable.

v-Quart Mixer for making buttercream – you lot tin can also do this with a paw held mixer, merely this takes much longer. I similar equipment that frees me upward to be doing other things!

Block Decorating Videos

How to Cutting and Fill a Cake Similar a Pro

How to Crumb Coat a Cake

Vanilla Swiss Meringue Buttercream

This Swiss meringue buttercream is elegant, smooth and has a wonderfully rich flavor, but isn't overly sugariness. It can be left pure vanilla or you can easily add flavors to compliment your cake. This buttercream is wonderful for piping roses or doing basket weave as well. This makes enough to cover i viii-inch cake, plus more for piping decorations. Be sure to read the notes before you begin!

• Revolving Cake Decorating Stand

• Spatula

• 2 cups (400g) granulated carbohydrate
• 1 cup (240ml) egg whites from nearly 5 eggs, at room temperature
• 3 cups (660g) unsalted butter at room temperature
• ane tsp vanilla extract make your own
• compression kosher salt

• In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar and egg whites and trounce on medium speed to mix. The mixture will be very thick and grainy.

• Put 1 inch / 2.5cm of water in the bottom of a double boiler or a medium saucepan and bring to a gentle simmer over medium-low heat. Identify the basin with the carbohydrate mixture over the simmering h2o and stir the mixture with a rubber spatula until the carbohydrate is completely melted. Brush down the sides of the bowl. Experience the mixture between your fingers to cheque for graininess. Once all the sugar has melted and the mixture is smooth, the syrup is hot enough (140° F / 60° C) to exist safe to eat.

• Return the bowl to the stand mixer fitted with a clean whisk zipper and beat on medium-high speed until the egg foam is light, fluffy, and glossy and the bowl feels but about room temperature. (If the egg foam isn't cooled sufficiently, the butter will melt when you add together it.)

• One time the egg foam is whipped and cooled, plow the mixer speed to medium, add the butter, two tablespoons at a fourth dimension, and trounce until incorporated.* Plough the speed to low, add the vanilla and salt, and mix until incorporated.

• Use immediately.

*WARNING: Later y'all have added about half of the butter, it may wait curdled and runny, this is normal and you lot should continue calculation the rest of the butter.

Calculation color or flavorings: When y'all are adding to the buttercream exist certain that you are non changing the consistency of information technology too much. If you lot want to add a liqueur or other liquid, do it in small intervals until you lot accept the taste you want. If you want a java season, it may be best to employ a slightly diluted espresso powder.

If yous saw me make champagne buttercream on my decorating cakes episode of Zoe Bakes on Magnolia Network, here'south how you lot tin do information technology yourself:

1. Apply champagne excerpt, as I did in the evidence. Merely be sure to start irksome and gustatory modality as yous become.
2. PRO TIP from Pastry Chef Minda Ringdahl of Copper Hen Cakery & Kitchen: You can reduce a canteen of champagne to a thick concentrated syrup. You will need to reduce the carbohydrate content of the buttercream and add the syrup to taste. Minda has used this method with scarlet vino in an American buttercream (yum!) and I have tried champagne in buttercream equally well!

Let us know how it was!

Source: https://zoebakes.com/2011/06/07/how-to-buttercream-a-cake-video/

Posted by: princecapast.blogspot.com

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