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Note: If the buttercream appears too soupy, the butter was probably too soft. If this happens, refrigerate the buttercream for about 15 minutes then rewhip until smooth.
Chocolate Buttercream
Using the paddle attachment, cream together butter and cocoa powder until well-combined.
Add sugar and milk, adding 128 grams of sugar with 24 mL of milk. After each addition has been combined, turn mixer onto high for about a minute. Repeat until all sugar and milk have been added.
Add vanilla extract and espresso powder and combine well.
Ingredients:
340 grams butter
128 grams unsweetened cocoa (sifted)
640 grams confectioner's sugar
120 mL milk
2 tsp vanilla extract
¼ tsp espresso powder
Note: if the frosting is too dry/thick, add more milk, if it's too wet, add more confectioner's sugar, a little bit at a time until it reaches the right consistency .
Vanilla Buttercream
Place softened butter into the bowl of a stand mixer with the paddle attachment. Cream butter until it is smooth and has lightened in colour (about 3 minutes).
Add sugar, 64 grams at a time, mix on high speed for about 10 seconds to lighten the colour of the frosting
Add vanilla extract and a pinch of salt, combine well until well-incorporated.
Ingredients:
227 grams butter
384 - 512 grams confectioner's sugar
2 tsp vanilla extract
Note: if you do not have a stand mixer, hand mixers work perfectly fine as well.
Note: Mixing in-between every, about 64 grams of sugar is essential if you want your frosting as white as possible.
Light Cream Cheese Frosting
Place softened butter into the bowl of a stand mixer with the paddle attachment. Cream butter until it is smooth and has lightened in colour (about 3 minutes).
Add sugar, 64 grams at a time, mix on high speed for about 10 seconds to lighten the colour of the frosting
Add vanilla extract and a pinch of salt, combine well until well-incorporated.
Ingredients:
113 grams butter
120 grams cream cheese
384 grams confectioner's sugar, sifted
7-8 mL vanilla extract
15 mL heavy cream
a pinch of kosher salt
Note: if you do not have a stand mixer, hand mixers work perfectly fine as well.
Royal Icing
In the bowl of a stand mixer, fitted with the whisk attachment, beat all the ingredients together for about 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds.
If it's too thick, add a little more water, if it's too thin add a little more confectioner's sugar.
Icing completely dries in about 2 hours. If you're layering royal icing onto cookies for specific designs and need it to set quickly, place the cookies in the refrigerator to help speed it up.
Ingredients:
480 grams confectioner's sugar
3 tablespoons meringue powder
9 - 10 tablespoons room temperature water
optional icing gel colours (or food colouring)
Note: if you do not have a stand mixer, hand mixers work perfectly fine as well.
Recipe from: SallysBakingAddiction
Whipped Cream
In the bowl of a stand mixer, fitted with the whisk attachment, beat the heavy cream on medium speed for 15 seconds.
Add the sugar and the vanilla extract (and the cocoa powder if making the chocolate version), beat on high for around 2-3 minutes, until consistancy is no longer liquid and can hold shape but make sure it's not too stiff.
Ingredients:
250 mL heavy cream
25 grams granulated white sugar
1 tsp vanilla extract
Note: To make chocolate whipped cream, add 32 grams of cocoa powder and 5 more grams of sugar.
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