Book Creator

Basics of Buttercream

by Izanne Meiring


Comic Panel 1
for beginners
Speech Bubble
by Izanne Geldenhuys
Purpose statement
The purpose of this book is to assist you with understanding basic principles of creating buttercream, troubleshooting and different types of buttercream.
The course can be accessed through your Mobile device as an e-book or via the mobile application.
The advantages of mobile apps and e-books include convenience, easy communication and flexibility in a learning environment.
The e-book and app gives you access at anytime when and how you need it.
Have fun!
This work is licensed under a Creative Commons Attribution 4.0 International License.

To view a copy of this license. visit
Lesson 1:
The basics when creating buttercream
A. Basics when creating buttercream
B. American Buttercream Recipe

Lesson 2:
Mobile App.
Troubleshooting and types
A. QR code and link
B. Navigation
C. Quiz Instructions


About the Author
Lesson 1

Learning outcomes :

1. To understand the basics of buttercream
2. To become familiar with basic buttercream recipes
Basics of buttercream
A. Introduction:

Imagine Buttercream - Simple, creamy, and ridiculously delicious.
Buttercream whips up fluffy conveniently quickly, and is literally the icing on the cake of any homemade treat. It’s made with real ingredients like butter and vanilla and is ready in a couple of minutes. So stop buying frosting in a can and learn how to whip up your own awesome Buttercream frosting.

Putting the “Butter” in Buttercream

As the name indicates, the bulk of what makes up the batch of buttercream is of course butter. Because butter is the main ingredient, always be sure to use only good-quality butter — one that not only tastes good , but also has a high fat content. It is also Important to only use unsalted butter for making buttercream otherwise your frosting will end up with an unwanted salty taste.
While you will certainly come across some buttercream recipes that call for shortening in the mix you should remember the flavor and texture of pure butter is incomparable. The positive of adding shortening to the mix is it makes buttercream more stable and smoother for piping and helps it stand up to heat better, but on the negative side, shortening does not have the same buttery taste - no matter how much butter extract flavor you add and leaves an unsatisfactory film in your mouth.
Softening your butter is a must !

The Basis of buttercream starts with softened butter, meaning softened butter should be malleable without being melted or appearing greasy. If you press your fingertip into the butter, the impression should hold its shape. In most kitchens, it takes butter about 30 to 60 minutes to soften at room temperature. If you need to speed things up, unwrap the butter and cut it into smaller pieces. Do not microwave or melt - this will rearrange the butter molecules beyond their re-shaping point and you'll have that separate melted layer, unusable for Buttercream.

Use Powdered Sugar

Most buttercream recipes, including those that start with a meringue base, uses granulated sugar. This basic buttercream uses powdered sugar instead. Since there is no heat added nor cooking required, powdered sugar melts and incorporates better than granulated sugar.
After measuring, be sure to sift the sugar.
Only use real Vanilla in your Buttercream batch.

To keep things from tasting too sugary or buttery you can add vanilla. The real Vanilla mentioned. Only a little is required, so be sure to go for the good stuff. To do this on a next level, try vanilla bean paste instead.

Buttercream uses.

Buttercream is usually part of a bigger recipe (Although some of us have no problem in eating it by the spoonful) Swirl it high on top of a cupcake, or fill and frost a layer cake with it. You can also spread it on sugar cookies, use it to frost brownies, or sandwich between shortbread - and basically anywhere you like.