Firstly, we would like to thank Valeri and Christina from Queen of Hearts who gave us this fantastic fool proof buttercream recipe.
BUTTERCREAM is definitely BACK, as they have successfully revived the age-old buttercream art and have made it so fashionable and trendy as it is now.
Queen of Hearts – Couture Cakes, has modified the “classic” buttercream recipe (some call it American Buttercream) into a weather-proof recipe that anyone can easily make. It can also be used in different climates. All ingredients can be locally sourced.
As a result, their recipe is a “crusting type” of buttercream. This enables you to be able to smooth your cake surface like a “fondant-finish”, only it tastes even better.
Once your buttercream has been made. You can keep it refrigerated for 3 – 4 days, if made with milk. 7 – 10days, if made with water. You can also freeze it up to a month.
In addition, you can also try our other Natural Flavoured Icing Sugars! in our range, give them a delightful twist of flavour.
If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.
Check more recipes out here.
125g (4 1/2 oz)Vegetable Shortening – Trex
500g to 600g (17 1/2 oz to 21 1/4 oz) Sugar and Crumbs Natural Flavoured Icing Sugar of your choice
1 Tablespoon of Water, Milk or Double Cream which ever you prefer
1. Beat at high speed the butter until light and whippy, soft and pale. For about 1-2 minutes.
2. Add liquid of your choice, water, milk or cream. Beat at medium speed for 10-20 seconds.
3. Add the Trex and water and beat for 30 seconds.
4. Then add the Sugar and Crumbs Natural Flavoured Icing Sugar of your choice slowly on medium speed until combined. Most importantly, DO NOT OVERBEAT.
You can also find step by step photos, on how to make their buttercream in all the Queen of Hearts, Couture Cakes books and of course demonstrated at the beginning of all their master classes.