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Butter cream |
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#1 |
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Forum Member
Join Date: Jan 2009
Posts: 162
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Butter cream
How do I make butter cream with a really silky smooh texture. No matter how much I beat mine, I always think its a bit chalky.
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#2 |
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Forum Member
Join Date: Jun 2012
Posts: 5,788
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Assuming you're doing the normal butter and icing sugar type of buttercream, I can only think perhaps you've not sifted your icing sugar, your butter isn't warm enough, or you aren't beating long enough?
A spoon of milk may help. To be honest, I've only ever had grainy buttercream once when I didn't bother sifting - big mistake I didn't repeat
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#3 |
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Forum Member
Join Date: Jan 2006
Posts: 113
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a little tip, I tend to use a spoon of water instead of milk, purely because if you have any left over you can store it in the fridge with a longer shelve life
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#4 |
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Forum Member
Join Date: Jan 2009
Posts: 162
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Thanks for your replies, yes I do use butter and icing sugar. Twice the weight of icing sugar to butter. I'm afraid I do tend to use butter straight from the fridge so I'll make sure its room temp next time. I'll see how it goes and if I still get the icing sugar texture I'll try a spot of milk or water. I'm going to make some cupcakes today, so my hopes are high for that silky smooth topping I'm after.
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#5 |
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Forum Member
Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
Posts: 10,505
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Beat the butter for several mins before adding the icing sugar in stages (maybe three or four), beating between each stage.
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