This was my first self-taught attempt at Buttercream Roses on cupcakes and let me tell you, it’s not as easy as you might think or that it looks but it’s not impossible either.
I wish I had taken pics during the process so that I could do a tutorial but I have none.
What I do have however, is a recipe for Buttercream that I’ve been asked for a good few times….so here goes *this recipe is adapted from a recipe given to me by Luvies Bakery in Johannesburg.
This standard buttercream recipe can be altered and added to in a million….or maybe MORE than a million ways with different flavours, colours, the addition of different textures etc.
What you need is:
125g of softened butter 125ml
180ml of sifted icing sugar
2 tblsp milk
any flavouring of your choice.
Now here’s the trick…..
Cream your butter good and solid….it must be fluffy and white.
Let me say that again:
Cream your butter until it’s white and fluffy (even if you are using a white butter you CANNOT skip this step, you still have to cream it til fluffy)
Now add the icing sugar 2-3 tablespoons as a time and beat well each time.
Add your milk only if needed and you want a softer cream, I always add a minimum of 1 tblsp.
Add your flavouring and voila!
~ Fehmz ~