There are so many types of buttercream but the simplest is an American style buttercream, here I show you how I make mine so it perfectly white and silky smooth, perfect for piping, filling or covering you cakes!
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Recipe:
1:2
Butter:Icing sugar
a few tbsps of cooled oiled water or any flavouring of your choice
1. Beat the butter (I prefer salted), ideally in a stand mixer, for 10+ minutes and it is very light in colour and silky smooth.
2. Sieve your icing sugar (my favourite is Silver Spoon), add half to the whipped butter, beat on low until the sugar is incorporated, then repeat with the second half of the icing sugar.
3. Slacken off the buttercream with cooled boiled water or any other flavouring a little at time until the butter cream as the consistency of warm butter. You may want to make the buttercream just a little looser for covering a cake rather than piping.
4. Take the bowl of the stand mixer and spend 5 mins gently beating the buttercream by hand with a spatular to removed air bubbles.