Homemade white buttercream by Trudy Mitchell
Thursday, July 7
This delicious buttercream has a smooth consistency and is as white as can be without the use of additional food colours and/or whiteners. The recipe makes 2.25kg (4lb 15⅜oz) of plain buttercream in total, which is enough to cover Trudy's boho stencilled cake featured in the July/August 2022 issue of Cakes & Sugarcraft.
The dried flowers for Trudy's stencilled boho cake in the July/August 2022 issue are quite creamy in colour, so the pale cream of the buttercream works really well with the design. But this recipe can be used for Trudy's cake or any of your own baked creations.
- Butter: 750g (1lb 10½oz)
- Icing sugar: 1.5kg (3lb 5oz)
- Stand mixer with paddle attachment
- Leave the butter at room temperature until softened.
- Place the room temperature butter into the bowl of a mixer and mix with the paddle attachment for approximately 5-10 minutes until it is very pale and soft.
- Add half of the icing sugar to the bowl and mix gently into the creamed butter until combined.
- Add the remaining icing sugar to the bowl and mix for 5–7 minutes until completely combined and you have a pale buttercream.
- By whipping up the butter for 5–10 minutes before adding the icing results in a much paler buttercream. However, for a whiter buttercream, you can add a tiny dot of purple food colouring (paste or gel) to tone down the yellow. Mix well and add it in very tiny amounts or you will end up with a grey/purple shade. You can also use a whitener, such as White White by Wilton or Frosting Whitener by Ingenious Edibles.
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