The buttercream I make gets a lot of nice compliments, I don’t do anything special with it other than beat the life out of the butter. I use the 2:1 ratio and have boiled water if its too thick to pipe.
500g Salted Butter (I use Asda, or whatever is on special)
1000g Icing sugar (I use lidls)
1 tbls of Vanilla Extract
Egg White powder (optional) I use make the buttercream stiffer for under fondant cakes. I dont use it any other time. 2 sachet per 250g of butter. So for this mix I used 2.
Jug with boiled water and a tablespoon.
The top of this photo, is the butter, next photo is the shade after beating for 10 minutes, the third is the shade after adding violet… then we have the final white buttercream.
Weigh the butter in to your mixer and beat on medium for about 2 minutes, add in the vanilla and beat for 10 minutes. Scrape the sides down if you need too. I then add a DOT of Wilton violet gel colour, this takes away the yellow pigment.
See the dot in the photo.. its that much. a DOT!
Beat for a further 5 minutes.
The dreaded plume of white dust can also be prevented. Remove the bowl from the mixer and add in your sieved icing sugar. Mix by hand gently until it resembles scrambled eggs.
Place back on the mixer and add in 1 tblsp of water, then beat at a slow speed until smooth. Add more water if required.
The photo below is for crumb coating a cake, so it has stiff peaks, I have also added in 2 sachets of egg white powder to help it set. If this was for cupcakes, I would add water until I got soft peaks.
Hope this helps… Happy Baking 😀
Violet Gel – http://www.wilton.com/store/site/product.cfm?id=3E30B51B-475A-BAC0-5C43337CEC4AD93D